Ingredients
Wheat flour 2 cups
Onions 2
Green chillies 3
Coriander few
Preparation
Finely cut the onions,green chillies and coriander leaves.Take out a large bowl and place the wheat flour and add all the ingredients and salt acc to the taste to the mixture.Add 5 tbsp of oil to it.Mix all the ingredients properly.Add water and knead the dough properly.Make sure the dough is not too soft.Keep the dough aside for some time.Make round and thick slightly thick rotis (koki) out of it.Put the roti on the tawa and cook on a low flame.Add some ghee or oil when you change its sides.Serve hot with curd/ pickle or chutney.
Wednesday, August 24, 2011
Sindhi Kadhi
Ingredients
Thoor dal 1/2 cup
Beans,drumstick and potato
Tamarind juice 2 tbsp
Fenugreek 1 tsp
Gram flour 2 tbsp
Oil 3 tbsp
Red chillies 1- 2
Green chillies 2-3 slit into long
Tomatoes 400 gms
Curry leaves few
Salt to taste
Ginger/ garlic ( optional )
Preparartion
Pressure cook the dal and let it cool.Meanwhile in a thick bottmed Kadai or pan add 3 tbsp of oil and 2 tbsp of gram flour and keep stirring till the gram flour changes color.You have to be careful so as not to burn the gram flour..In midway do add the curry leaves,fenugreek seeds and mustard seeds.and fry.Grind the tomatoes to puree and add green chillies and ginger.Now as soon as besan starts turning brown and your kitchen is filled with the aroma,carefully add the tomato puree and keep stirring continuousely so as to avoid any lumps.Add turmeric till the oil separates.Now add the boiled veggies like beans and drumstick, the cooked and whisked dal and salt.Be sure no lumps are formed.Let the Kadhi simmer on a low flame for 3-4 mins till all the ingredients nicely blend with each other to create an AWESOME KADHI. Garnish with finely chopped coriander leaves and serve with hot white rice.
Thoor dal 1/2 cup
Beans,drumstick and potato
Tamarind juice 2 tbsp
Fenugreek 1 tsp
Gram flour 2 tbsp
Oil 3 tbsp
Red chillies 1- 2
Green chillies 2-3 slit into long
Tomatoes 400 gms
Curry leaves few
Salt to taste
Ginger/ garlic ( optional )
Preparartion
Pressure cook the dal and let it cool.Meanwhile in a thick bottmed Kadai or pan add 3 tbsp of oil and 2 tbsp of gram flour and keep stirring till the gram flour changes color.You have to be careful so as not to burn the gram flour..In midway do add the curry leaves,fenugreek seeds and mustard seeds.and fry.Grind the tomatoes to puree and add green chillies and ginger.Now as soon as besan starts turning brown and your kitchen is filled with the aroma,carefully add the tomato puree and keep stirring continuousely so as to avoid any lumps.Add turmeric till the oil separates.Now add the boiled veggies like beans and drumstick, the cooked and whisked dal and salt.Be sure no lumps are formed.Let the Kadhi simmer on a low flame for 3-4 mins till all the ingredients nicely blend with each other to create an AWESOME KADHI. Garnish with finely chopped coriander leaves and serve with hot white rice.
Tuesday, August 23, 2011
Gulab Jamun
Ingredients
Khoya/Mawa 250 gms
Maida 11/2 -2 tbsp
Cardamom pdr 1 tsp
Oil for shallow fry
For Sugar Syrup
Sugar 400 gms
Water 11/2 cup
Cardamom pods 2-3
Saffron few strands
Rose water few drops
Mix the sugar with water and keep boiling until the sugar syrup comes to one string consistency i.e it should sticky to touch. Add cardamom powder while making the syrup.Add rose water when it is
cool.
Preparation
Mix the ingredients in a wide bowl mixing till soft texture of the dough is obtained.Keep mixing
really until it is really soft.Make very small size balls bigger than than the size of a marble.Make sure that the surface of the ball is smooth.(no cracks please) Now take little oil for frying Jamuns.But Gulab Jamuns are to be fried on a low flame or else the surface will be browned and the core will
remain uncooked.Fry until light brown in color and striaght away put the Jamuns in the warm sugar syrup.Gulab Jamuns can be served hot or cold.It is Awesome.
Khoya/Mawa 250 gms
Maida 11/2 -2 tbsp
Cardamom pdr 1 tsp
Oil for shallow fry
For Sugar Syrup
Sugar 400 gms
Water 11/2 cup
Cardamom pods 2-3
Saffron few strands
Rose water few drops
Mix the sugar with water and keep boiling until the sugar syrup comes to one string consistency i.e it should sticky to touch. Add cardamom powder while making the syrup.Add rose water when it is
cool.
Preparation
Mix the ingredients in a wide bowl mixing till soft texture of the dough is obtained.Keep mixing
really until it is really soft.Make very small size balls bigger than than the size of a marble.Make sure that the surface of the ball is smooth.(no cracks please) Now take little oil for frying Jamuns.But Gulab Jamuns are to be fried on a low flame or else the surface will be browned and the core will
remain uncooked.Fry until light brown in color and striaght away put the Jamuns in the warm sugar syrup.Gulab Jamuns can be served hot or cold.It is Awesome.
Sunday, August 21, 2011
Paneer Kofta
Ingredients
For KOFTAS
Cottage cheese/Paneer 250 gms
Half boiled potatoes 4
Green chillies finely chopped 4
Garam masala 1/4 tsp
Corn flour 2 tbsp
Salt to taste
Oil for deep fry
For the GRAVY
Onions large 2
Ginger finely chopped 1"
Turmeric 1/2 tsp
Chilli powder 1 tsp
Coriander powder 1 tsp
Tomatoes skinned chopped 4
Coriander fresh chopped 1/2 bunch
Fresh cream 1/2 cup
Cashewnut powder 1/2 cup
Cumin seeds 1 tsp
Red chilli powder 1/2 tsp
Turmeric 1/4 tsp
Salt to taste
Preparation
Half boil,peel the potatoes and place in a bowl. Grate paneer and potatoes and place them in a bowl.
Add salt,finely chopped green chillies,garam masala,cornflour and mix well. Make round balls of this mixture. Heat oil in pan.fry the balls in the oil till golden brown in color. Now heat oil in a pan and saute the chopped onions and tomatoes and allow it to cool and then grind them together in a mixie.
In the same pan add some oil and add cumin seeds and bay leaf.Add onion tomato paste and brown it stirring continuosely.Fry the paste in a medium flame till oil leaves the sides of the pan.Now add fresh cream,cashewnut powder,salt,red chilli powder,turmeric powder and garam masala.Stir it continuousely for a few mins. Then add required amt of water and put on the lid and simmer for 5 more mins.
Serve the Paneer Koftas with the gravy garnished with fresh coriander.
For KOFTAS
Cottage cheese/Paneer 250 gms
Half boiled potatoes 4
Green chillies finely chopped 4
Garam masala 1/4 tsp
Corn flour 2 tbsp
Salt to taste
Oil for deep fry
For the GRAVY
Onions large 2
Ginger finely chopped 1"
Turmeric 1/2 tsp
Chilli powder 1 tsp
Coriander powder 1 tsp
Tomatoes skinned chopped 4
Coriander fresh chopped 1/2 bunch
Fresh cream 1/2 cup
Cashewnut powder 1/2 cup
Cumin seeds 1 tsp
Red chilli powder 1/2 tsp
Turmeric 1/4 tsp
Salt to taste
Preparation
Half boil,peel the potatoes and place in a bowl. Grate paneer and potatoes and place them in a bowl.
Add salt,finely chopped green chillies,garam masala,cornflour and mix well. Make round balls of this mixture. Heat oil in pan.fry the balls in the oil till golden brown in color. Now heat oil in a pan and saute the chopped onions and tomatoes and allow it to cool and then grind them together in a mixie.
In the same pan add some oil and add cumin seeds and bay leaf.Add onion tomato paste and brown it stirring continuosely.Fry the paste in a medium flame till oil leaves the sides of the pan.Now add fresh cream,cashewnut powder,salt,red chilli powder,turmeric powder and garam masala.Stir it continuousely for a few mins. Then add required amt of water and put on the lid and simmer for 5 more mins.
Serve the Paneer Koftas with the gravy garnished with fresh coriander.
Aloo Samosa
Ingredients
For the OUTER COVERING
Maida 250 gms
Ghee 25 gms
Ajwain or omum 1/2 tsp
Water
FILLING
Oil 2 tbs
Cumin seeds 1 tsp
Ginger grated fine 1"
Garam masala pdr 1 tsp
Potatoes 2 boiled,peeled and dized
Red chilli powder 1 tsp
Mango powder 1 tsp
Coriander powder 2 tsp
Cumin powder 1 1/2 powder
Green peas 1/2 cup boiled in salt water
Green chillies de-seeded and chopped finely
Lemon juice 1 tbs
Salt to taste
Oil for deep frying
Preparation
To prepare the FILLING. Heat oil over medium heat.Add the cumin seeds.When it cracles add the coriander,red chilli,cumin and mango powders.Add the ginger bits and finely cut chillies.After few secs add boiled potatoes and peas.Add the garam masala ,lemon juice,salt and mix well.Taste and adjust seasoning.Cover and cook for 1-2 mins.Remove from heat and allow it to cool.Add the chopped coriander and mix well.Stir in the garam masala powder and green chillies.Remove from heat and add lemon juice.Cool thoroughly and mix in the coriander leaves.
To prepare the OUTER COVERING
Add the ghee,ajwain or omum seeds and salt to the maida flour..Add enough warm water to mix it to a soft dough.Knead until the dough feels soft to touch.Make small balls and roll them on a board.Make cones and fill it up with the prepared filling leaving about 1/2 cm border on top of the cone.Now moisten the top edges and press them hard together.Deep fry the samosas in hot oil over medium heat until they turn golden brown and drain the excess oil in a kitchen towel.Serve hot with green chutney.
For the OUTER COVERING
Maida 250 gms
Ghee 25 gms
Ajwain or omum 1/2 tsp
Water
FILLING
Oil 2 tbs
Cumin seeds 1 tsp
Ginger grated fine 1"
Garam masala pdr 1 tsp
Potatoes 2 boiled,peeled and dized
Red chilli powder 1 tsp
Mango powder 1 tsp
Coriander powder 2 tsp
Cumin powder 1 1/2 powder
Green peas 1/2 cup boiled in salt water
Green chillies de-seeded and chopped finely
Lemon juice 1 tbs
Salt to taste
Oil for deep frying
Preparation
To prepare the FILLING. Heat oil over medium heat.Add the cumin seeds.When it cracles add the coriander,red chilli,cumin and mango powders.Add the ginger bits and finely cut chillies.After few secs add boiled potatoes and peas.Add the garam masala ,lemon juice,salt and mix well.Taste and adjust seasoning.Cover and cook for 1-2 mins.Remove from heat and allow it to cool.Add the chopped coriander and mix well.Stir in the garam masala powder and green chillies.Remove from heat and add lemon juice.Cool thoroughly and mix in the coriander leaves.
To prepare the OUTER COVERING
Add the ghee,ajwain or omum seeds and salt to the maida flour..Add enough warm water to mix it to a soft dough.Knead until the dough feels soft to touch.Make small balls and roll them on a board.Make cones and fill it up with the prepared filling leaving about 1/2 cm border on top of the cone.Now moisten the top edges and press them hard together.Deep fry the samosas in hot oil over medium heat until they turn golden brown and drain the excess oil in a kitchen towel.Serve hot with green chutney.
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