Indian Delicacy

noreply@blogger.com (Ahana Sen) — Sat, 15 Feb 2014 00:12:00 -0800

Chicken Spinach Curry ( Indian style-Low calorie)

Low calorie Indian Delicacy-Chicken and Spinach curry

1-kg Chicken, Medium sized pcs(boneless) 200 grams Fresh Spinach, Steamed and pasted Qty -4 Onion (Medium sized), Finely chopped Qty-4 Green Chili, Finely Chopped, 50 - grams Fenugreek leaves( Methi), Finely chopped, 2- tbsp Ginger and garlic, Paste, 1- tbsp Red Chil, Flakes chopped 2- tbsp White ,Vinegar,1- tbsp Sugar, 1- tbsp Salt, to taste, 1 Green lemon juice, 1 inch Cinamon(,grinded), 5-6 Cloves , 4 Bayleaves, 100 grams White Cooking oil/ Olive oil, 1/4 cup Water.

Process:

Heat 1 tbsp oil in a pan ,add spinach and fenugreek leaves fry well . Now add 1 tsp ginger & garlic paste ,add salt , vinegar 2tsp & cook till dry. Keep aside. Now heat oil in another pan, fry chicken till golden brown. Now add remaining paste of ginger garlic,cloves, cinamon, bay leaves and fry well. Add sugar & salt to taste. Water (1/4cup ) to be added. cover the pan & stir well occasionally till the oil is separated. Pour the spinach paste ( cooked earlier) mix . 1. well with the chicken & add juice of 1 lemon & chili flakes. Cover for sometime on low heat till done.

2. To serve with : Green chili, Onion slices& lemon pcs. Can be teamed well with steamed rice & paratha /bread. ( Can be cooked with mutton replacing chicken)

Indian Delicacy- Hot & Spicy Prawn Polao/Rice

noreply@blogger.com (Ahana Sen) — Sun, 9 Dec 2012 06:35:00 -0800

Hot Spicy Prawn Rice/Polao

Hot & Spicy Prawn Polao/Rice

Ingredients: Medium size Prawn( Leg, skin,head removed-washed & cleaned)-Half Boiled with a pinch of salt, Aromatic Long grain Rice-500 gms ( Hard boiled with 1 full lemon juice, a pinch of salt & water)Cashew , Almond & Raisins- 30 gms , Bay leaf- 4, Green Cardamon-6, Cinamon -2 inch stick( chopped), Nutmeg- 1 (paste), Cloves - 6, Salt & Sugar - to taste, De seeded red chili- 2, White oil/ Butter - 150 gms.

Process: Heat 150 grams oil/ ghee on a pan, Add prawn & fry a little. Keep aside.

Add cinamon, cardamom , clove, bay leaf, chili, & fry in low heat for 1 min.Gradually add the steamed rice & fold with a wooden spoon. Add half quantity of prawn, half quantity of (Cashew , Almond & Raisins) to the same & once done remove it from fire. Place the spicy rice in a decorative serving bowl add the remaining prawn, Cashew , Almond & Raisins & steam for another 5 mins / micro high for 2 mins.

To serve : Hot & Spicy Prawn Polao/Rice goes best with Raita ( Curd/ Yogurt mixed with cucumber, onion, corriender leaves,sugar, salt, black pepper, & half lemon juice , tomatoes) & some crispy french fries.

Low Calorie-Indian Delicacy-Curd /Yogurt ( Dahi) Raita

noreply@blogger.com (Ahana Sen) — Tue, 13 Nov 2012 03:50:00 -0800

Dahi/Yogurt / Curd Raita

Curd/ Yogurt (Dahi) Raita

Curd - 200 grams, 1- Cucumber ( finely chopped) 1- Tomato ( finely chopped) 1-Onion ( finely chopped)

Lemon juice - 1/2 tea spoon, Green chili- 1 ( sliced) salt to taste, Sugar -1 tea spoon,Chaat Masala- 1/2 tea spoon, Fried Red chilli ( grounded) -1 teaspoon, Roasted Jeera /Cumin seeds( tossed in low flame ) -1 tea spoon( grounded) .

Process : Mix all the above mentioned ingredients in a bowl & serve with the Pancake.

To serve : Can have with french fries, Pancake, Paratha, 7 Days Special Combi Meal.

Indian Delicacy-Pineapple chutney/Pickle

noreply@blogger.com (Ahana Sen) — Sun, 14 Oct 2012 05:29:00 -0700

Pineapple Chutney/Pickle

Ingredients:Ripe Pineapple- 1 ( medium size), Sugar - 300 grams, Lemon juice -1 tsp, Raisins- 20 gram, Red chili powder- 1 tsp Red Cherry -4-5 ( sliced)Salt - 1 and 1/2 tsp/ to taste.
Black cumin seed - 1tsp,Red chili- 1( roasted & grounded)

Process : Grate the pineapple & boil it with salt. Add sugar & stir occasionally .Add red chili flakes, raisins cherry & lemon jiuce. Sprinkle Black cumin seeds & roasted & grounded chili before serving.

To serve:Have it with Paratha/ Bread/ Peas Polao.

Indian Delicacy- Baked Hilsa in banana leaf ( Elish paturi)

noreply@blogger.com (Ahana Sen) — Sun, 14 Oct 2012 05:10:00 -0700

Baked Hilsa in Banana leaf/ Ilish Paturi

Baked Hilsa in banana leaf / Elish paturi

Ingredients : Hilsa Fish – 1 Kg (dressed)White mustard- ¼ cup(paste), Mustard oil- 500 gms, Green chili- 10, curd – 50 gms, Salt to taste. Sugar – 1 spoon, Banana leaf- 10 , Cotton thread- 60 inch.

Process: Wash the fish in running water & remove eggs if any. Boil the banana leaves for 2-3 mins to make it tender & keep aside. In a bowl mix mustard paste, chili paste, sugar, salt. Curd & mix it with the raw fish. Marinate the same for 1 hour. Now wrap the marinated fish with the banana leaves & you may tie the same with cotton thread to ensue there isn’t any gap for oil leakage. Deep fry the fishes in oil & serve hot.

To serve : With steamed rice.

Indian Delicacy- Cauliflower Roast (Gobi Roast)

noreply@blogger.com (Ahana Sen) — Sun, 14 Oct 2012 05:09:00 -0700

Cauliflower Roast/ Gobi Roast

Cauliflower Roast (Gobi Roast)

Cauliflower- 4 ( medium size) Ginger – 4 inch(paste) Red chili powder- 1 spoon. Tomato – 2 ( sliced) ,Poppy seeds – 1 tsp(paste), Sugar- 1 tsp,Jeera- 1 tsp, Cooking oil- 100 grams, Salt to taste.

Process : Cut each cauliflower into 6 pcs & fry well now add ginger paste & jeera & fry well for 5-6 mins.

Add tomatoes & chili, salt & 2 cups of water. Mix poppy seed paste & cover it . Boil the cauliflower till done.

To serve: Steamed rice/ Bread.

Indian Delicacy- Spicy Arvi( Kochu subji)

noreply@blogger.com (Ahana Sen) — Sun, 14 Oct 2012 05:04:00 -0700

Spicy Arvi / Kochu subji

Spicy Arvi( Kochu subji)

Ingredients: Arvi ( root)/Kochu-500 grams, Potato- 200 gms, Ajwain- 2tbsp, Red chili flakes- 2 tbsp,Turmeric- 1tsp, Green chili slices – 2 Salt – to taste, Sugar – 1 tsp, Lentil ( Chana dal)- 2 tbsp, Curry leaves- 10 ,Black mustard seeds – 1 tbsp.Cooking oil- 100 grams.Lemon juice – 1 tsp.

Process : Blanch the skin of Arvi & potato after boiling & cut it into 2 halves. Heat 100 grams of oil in a pan sprinkle some mustard seeds, green chili slices,Ajwain , Chana Dal & fry in a low fire for 3-4 mins. Add arvi, potatoes , turmeric & stir well. Add ref chili flakes, curry leaves, lemon juice, salt & sugar. Fry more to make it dry.

To serve with : Bread/ Roti and salad.

Indian Delicacy- Bhetki Cashew curry

noreply@blogger.com (Ahana Sen) — Sun, 14 Oct 2012 05:03:00 -0700

Bhetki Cashew Curry

Bhetki Cashew curry

Ingredients: Bhetki Fillet-1 Kg, Hung curd- 100 gms, Onion- 100 gms,Garlic -10 pods, Tomato puree -100 ml,Ginger – 2 inch( paste )Poppy seeds/ Posto- 1tbsp(paste), Cashew paste – 2tbsp, Sweet Attar( biryani essence)- 4 drops, Sugar – 2tbs, Butter- 100 gram, Corn flour – 50 gram, Flour -50 grams, Egg- 1, Green chili- 10.Lemon- 2

Process : Cut bhetki into 2inch/2inch pcs to make approx 30-32 pcs. Marinate the same with lemon juice & salt for 15 mins. Discard the water & keep the fishes aside. In a bowl add cornflour, flour ,egg & mix well to prepare a batter. Heat 20 gms butter in a non stick pan & dip the fishes into batter one by one & fry till golden brown. Keep the fried fishes aside. Gravy: Heat the remaining butter in a pan , Add onion, garlic ginger to the same & fry well. Add tomato puree , hung curd & mix well, gradually add Poppy seed paste & cashew paste to the curry.Add a cup of water & let it boil for sometime.Add sugar & essence & let it mix well for 2-3 mins.

Arrange the fried fishes in a serving bowl & spread the gravy from the top.

To serve with :Bread/ Roti with cucumber & onion salad.

Indian Delicacy- Coconut Sweet Pancake (Patisapta)

noreply@blogger.com (Ahana Sen) — Sun, 14 Oct 2012 01:17:00 -0700

Coconut Sweet Pancake ( Patisapta)

Coconut Sweet Pancake (Patisapta)

Ingredients: Aromatic Basmati Rice – 5oo grams,Semolina/ Suji-50 grams,Grated coconut- 2 cups, Sugar- 2 cups, Milk powder( with water )/ Condensed milk- 1 cup, Ghee/Cooking oil - 100 grams.Baking powder – 1 tsp. Jaggery (Panela or Gur)- 100 grams

Process : Put the uncooked rice , Semolina in a bender to make a powder . Add Baking powder & water to prepare a batter.

Filling: Pour ghee in a pan add coconut, condensed milk & sugar & cook for sometime ,Keep aside once the color changes to brown.

In a non stick pan pour some ghee & heart well. Now add the batter & spread to give a round shape.Fry the other side also. Put the filling in the middle & make like a roll.

To serve with : Decorate with almonds , cherriesJ aggery (Panela or Gur)- running consistency….A festive occasion delight.

Indian Delicacy- Ripe Pumpkin Chickpeas stir fry ( Kumro Choka)

noreply@blogger.com (Ahana Sen) — Sun, 14 Oct 2012 01:15:00 -0700

Ripe Pumpkin Chickpeas stir fry

Ripe Pumpkin Chickpeas stir fry ( Kumro Choka)

Ingredients: Ripe Pimpkin -500 grams (cut into 1 inch pcs)Potato- 3 ( medium sized) boiled, de skinned ,cut into 8 pcs each, Green chili- 2 pcs, Red chili- 2 pcs ( cut into small pcs). Indian 5 Herbs/ 5 Phoron ( Black cumin seeds-1 tbs, Black mustard seeds-1 tbs, Ajwain-1 tbs, Fenugreek-1 tbs, Anne seeds-1tbs)Ghee/White oil- 150 grams, Bay leaf – 4,Cinamom- 1 inch, Green cardamom- 4, Sugar – 1 tsp,Salt to taste-1 tbsp,Chick Peas -100grams ( boiled)

Garnishing :Grated coconut -100 grams. Chili flakes-1tsp,black cumin seeds-1 tsp , corriender seeds-1 tsp.green corriender leaves- 3-4 tbs.

Process : Heat approx 100 grams cooking oil/ghee in a wide non- stick pan. Sprinkle Indian 5 Herbs/ 5 Phoron & fry it in a low fire for 2 mins.Now add the potatoes , alt & stir fry for 8-10 mins till light brown. Add the pumpkind pcs, chick peas, bay leaf, cinamon, cardamom & fry more.Add sugar & the remaining 50 grams of oil & cook covered tiil the pumpkin is done.

Garnish with roasted & Chili flakes,black cumin seeds, corriender seeds & grated coconut & green corriender leaves.

To serve with : Bread/ Roti.

Indian Delicacy- Low Calorie-Spicy Cottage cheese pancake

noreply@blogger.com (Ahana Sen) — Sat, 13 Oct 2012 23:52:00 -0700

Spicy Cottage Cheese Cabbage wrap

Spicy Cottage cheese pancake

Cabbage wrap

Ingredients: Cottage Cheese/Paneer- 250 grams, Milk Powder/ Milk Khoya-100 grams, Grated coconut- 100 grams, Green chili paste- 2tbsp, Ginger paste- 3 tbs, White mustatd paste- 4 tbsp,

Cuminseeds- 1tsp, Redchili- 2 ( flakes) Salt – to taste/1tsp, Sugar-1and ½ tsp,Cooking oil-3 tbs, Cabbage leaves- 5-6 .

Process : Knead cottage cheese, Milk powder, grated coconut, ginger paste, chili paste, mustard paste & keep the dough aside.

Heat oil in a non- stick pan.Sprinkle cumin seeds& add the dough & fry till it becomes semi-soft dry dough. Divide the cottage cheese dough into 6 balls.

Take a cabbage leaf & brush a layer of oil, now keep a ball of cottage cheese dough & press to cover the cabbage leaf area.Cover the dough with another cabbage leaf like a sandwich. Steam it for 5 mins/ put in a microwave for 3 mins, till it becomes semi hard cake like solid.You can prepare the same in wraps/ roll form.

To serve with :Spicy Peas Rice , cucumber, tomato & onion salad.

Indian Delicacy-Spicy Peas Rice ( Peas Polao)

noreply@blogger.com (Ahana Sen) — Sat, 13 Oct 2012 23:51:00 -0700

Spicy Peas Rice Polao

Spicy Peas Rice ( Peas Polao)

Ingredients : Basmati Rice- 250 Grams. Ghee/ white Oil-100 grams,Green chili- 3 ( sliced)Sugar- 1tbsp,Salt- 1and ½ tbsp,Green peas- 100 grams, Cinamom- 2 inch( cut into small pcs)Green cardamom- 6,Cloves- 4 ,Nutmeg – 1 Gms, Bay leaf- 4 , fried cashew/Kaju-10 pcs, Raisins- 12 -15 pcs.

Process :Measure rice in a bowl, Pour water into the bowl of rice & soak it for half an hour. Drain the water & keep the soaked rice.

Pour oil in a wok. Add cinnamon,cardamom,cloves, green chili, bay leaves , green peas & cook it in low fire.Add soaked rice with the same & fry it for 5 mins .Add water with measurement of double the quantity of rice. Now add sugar & salt & stir it for another 2-3 mins. Shift the same to a pressure cooker add nutmeg & simmer the same for 5 mins. / till done.

To serve with: Cottage cheese/Paneer in creamy white sauce, green salad.

Indian Delicacy- Cottage cheese/Paneer in creamy white sauce ( Paneer La- jawab)

noreply@blogger.com (Ahana Sen) — Sat, 13 Oct 2012 23:49:00 -0700

Cottage cheese in creamy white sauce

Cottage cheese/Paneer in creamy white sauce( Paneer La- jawab)

Ingredients: Cottage cheese/Paneer-250 grams( cut into 1and ½ inch square)Cormflour- 2 tbs, Cardamom- 2 Big ( crushed),Bay leaf- 4, Green chili- 4 (paste)Curd- 100 grams, Cashew /Kaju nuts- 50 grams(paste), Sugar- 2 tbs, Salt- 1 tsp/to taste,Cooking Oil- 100 grams, Raisins- 10-12.

Process :Take the sliced paneer, roll it over the cornflour & fry lightly in low fire.Keep aside.

Heat oil in a non- stickpan, add grated brown cardamom paste,chili paste, bayleaf, lightly fried paneer,salt. Cook it in low fire slowly.Now add kaju paste ,sugar & simmer for 2 mins. Now add the curd & cover the cooking pan.

To serve with : Bread/ Roti/ Peas Polao ( Spicy Peas rice)

Indian Delicacy-Prawn curry in Coconut milk/cream

noreply@blogger.com (Ahana Sen) — Sat, 13 Oct 2012 11:18:00 -0700

Prawn curry in coconut milk/cream

Prawn curry in Coconut milk/cream

Ingredients: Prawns -8-10 ( dressed) ,Corriender seeds- 2 tbs, Cumin seeds- 2 tbs, Water - 10 ounces,Ginger - 1 inch ( finely chopped)Garlic - 4 cloves, Paprika - 1tbsp, Salt - 1 tsp/ to taste, coconut milk- 40 ounces, Tamarind paste - 1tbsp,Green chili- 2-3, Cooking oils- 10 tbsp,

Process: Heat oil in pan & fry the prawns.Add all the above mentioned ingredients & mix well except coconut milk.Once done add the coconut milk. Boil it for 2 mins & transfer the same to a serving bowl.

To serve : Serve with fresh tomatoes & cucumber. Can be taken with Steamed rice/ Bread.

Indian Delicacy- Egg Coconut sweet treat

noreply@blogger.com (Ahana Sen) — Sat, 13 Oct 2012 10:59:00 -0700

Egg Coconut Sweet Treat

Egg Coconut -Sweet treat

Ingredients: Egg- 6, Sugar -200 grams, Ghee- 100 grams, Coconut powder - 8 tbsp, Vanilla /Rose waster essence- 1tsp. Dry Fruits- Optional , Cottage cheese(paneer) - 100 grams

Process: Pour ghee in a pan , add coconut powder ,paneer sugar & stir well . Break & add the eggs & stir accordingly. Once all the ingredients are mixed well add rose essence / vanilla essence.

Transfer the same to a bowl & wait till it cools down & sets . Give a round shape, roll it on fry coconut & decorate with dry fruits.

To serve- Can be taken anytime / after mail meals.

Indian Delicacy- Crunchy Pomfret Fish ( dry)

noreply@blogger.com (Ahana Sen) — Sat, 13 Oct 2012 10:48:00 -0700

Crunchy Pomfrets

Ingredients: Pomfret Fish( Medium size) 6, Capsicum- 2 ( chopped as 1 inch cubes) Onion- 2,( chopped as 1 inch cubes) Vinegar- 4tbsp, Soya sauce- 2tbsp, Salt – to taste, Chili- 4 ( sliced) Tomato Sauce-2 tbsp, Chili Sauce – 1tbsp, Cooking oil- 6 tbsp,Potato- 12 ( small round boiled)Cucumber -1 Tomato-1

Marinate-Cut the pomfet fish to take out the bones, Marinate with vinegar, soya sauce for ½ an hour.

Process: Heat oil in a non- stick pan. Add onions & capsicum, chili & sugar to fry well for approx 4 mins until the same becomes crispy. Remove the same from fire.Now add the marinated pomfret & cook for 7-8 mins or till done. Remove excess oil if any.

In a serving bowl place the fishes along with crispy fried onion & capsicums. Pour the tomato & chili sauce from the top.

Garnish : To serve with cucumber, fresh tomatoes & boiled potatoes

Indian Delicacy-Gilebi ( Gram Flour in sugar syrup)

noreply@blogger.com (Ahana Sen) — Sat, 13 Oct 2012 10:31:00 -0700

Gilebi

Ingredients: Flour -1 ½ cup . Kesar – ½ tsp, Sodium bi carb- 1tsp, Water, Sugar – 2 and ½ cup water 1.25 cups. Ghee- 100 grams.

Process: Mix Flour, kesar, Sodium bi card , water & keep aside for 2 hours in a cool dark place for fermentation. Heat ghee in a pan, but the fermented batter in the squeezer & make pan like gibeli in medium heat. Both sides to be fried till golden brown.

Syrup: In water boil sugar for 5 mins. Keep aside. Once the jilebi is fried dip the same into the hot syrup immediately. Keep for a minute or so & transfer the hot gilebi to a dry bowl.

To serve: Anytime…goes well with vanilla ice-cream also.

Indian Delicacy - Soya Granules Payesh ( Soya Rice & Milk Dessert)

noreply@blogger.com (Ahana Sen) — Sat, 13 Oct 2012 10:29:00 -0700

Soya Granules Payesh/ Dessert

Soya Granules Payesh ( Soya granules Rice & Milk Dessert)

Ingredients- Milk 750 ml, Soya granules- 50 grams ( boiled) Cornflour- 1and ½ tsp, Cardamom-2-3, Sugar- 3 tbsp, Ghee/ White butter- 3 tbsp, Raisins-8-10 pcs,, Almonds- 8-10 pcs, Cashew -8-10 pcs. Vanilla / Rose essence 1 tbsp - – as per preference

Process : Boil milk in a pan, Add Cardamom powder , Sugar & boil it. Pour ghee in a pan & lightly fry cashew, almonds,raisins & soya granules.Once done add the boiled milk to the same . Add the cornflour & boil it for 2 mins. Add sugar to taste if reqd. Mix the essence & add the essence as required.

To serve : After lunch/ dinner as a dessert.( Can be taken either hot/ cold )

Indian Delicacy- Fenugreek Chops ( Methi Pakora)

noreply@blogger.com (Ahana Sen) — Sat, 13 Oct 2012 10:26:00 -0700

Fenugreek/Methi Chops

Fenugreek Chops ( Methi Pakora)

Ingredients: Fenugreek leaves-250 grams ( dry roasted in a pan ),Gram flour- ½ cup, Semolina- ½ cup, Flour- ½ cup,Red chilipowder- 1 spoon, Hung curd- 100 grams , Salt – to taste. Bread- 3 slices, Cooking oil- ½ cup ( for frying)

Process :Mix gram flour, Semolina,Flour & dry roast all the ingredients in a pan. Add red chili , salt & hung curd & middle portion of the breads( excluding the sides). Make small balls with all the above mentioned ingredients. Deep fry in a pan & serve hot with sauce & Salad.

To garnish- Add a dash of lemon & rock salt to taste.Can be taken as a starter/snacks.

Indian Delicacy-Onion Rings ( Piyaj pakora)

noreply@blogger.com (Ahana Sen) — Sat, 13 Oct 2012 08:59:00 -0700

Onion Rings/ Piyaji

Onion Rings ( Piyaji )

Onion – 4 Big size, Flour- 3 tbs, Corn starch-3 tbsp, Salt to taste, Pepper- ½ spoon, Baking soda- 1 spoon, Cooking oil- 250 grams.Rock salt – to taste

Process- Cut the onions in circle & separate all the rings to round shape. Mix the remaining ingredients with little water to prepare a batter. Dip fry onions into the batter & deep fry in oil till golden brown.

To serve : Your ring shaped onion rings pakoras are ready ..to have with sauce by sprinkling some rock salt.

Indian Delicacy- Soya Granules Biryani

noreply@blogger.com (Ahana Sen) — Sat, 13 Oct 2012 08:57:00 -0700

Soya Granules -Biryani

Soya Granules – Biryani

Ingredients: Baasmati Rice ( long grain)1and ½ cup ( cooked )Ghee/ Butter- 4tbsp,Cinamon- 1inch, Cardamom- 3, Cloves -2-3,Shahi jeera- ½ tsp, Onion -3 ( chopped)Garlic- 1tsp ( chopped),Ginger – 1tsp ( chopped)Tomato- 1 chopped, Red chili powder -1 spoon ,Corriender leaves- 2 tbsp, Garam masala- ½ spoon, Soya granules – 1 cup, ½ cup green peas. Rose water- ½ spoon.Milk -1/2 cup, Saffron-a pinch. Cashew – 4-5 spoons ( roasted )

Process: Cook the basmati rice till tender Heat oil in a pan slowly add all the ingredients ( excluding rose water, milk& saffron) Once done place the cooked ingredients & mix well with rice.

In a separate bowl spread a layer of rice. Add rose water & saffron dissolved in warm milk to the same.Now add the remaining rice on the bowl & place it in fire for 10 mins & serve hot..

To serve : Garnish with Cashew & have it in lunch or dinner.

Indian Delicacy- Egg Milk Curry ( Dim Doodh curry)

noreply@blogger.com (Ahana Sen) — Sat, 13 Oct 2012 08:55:00 -0700

Egg Milk curry/ Dim Doodh Curry

Egg Milk Curry /Dim Doodh Curry

Ingredients- 4 eggs ( Hard boiled)Milk 4 Cups. Corn flour – 2 tsp, Red chili flakes- 2 tsp, salt to taste, Onion -3 ( finely chopped)Sugar -1/2 tsp. Butter- 2 cubes( spoon)

Process: Deshell the boiled eggs & put butter in a pan. Heat the butter in a pan & fry the eggs till light brown, Add the onions, Red chili flakes, salt, sugar & cook well. Add the milk & cornflour & let it boil.Remove from fire once done.

To serve : Serve hot with Bread/Roti/ Steamed rice.

Indian Delicacy- Soya & Semolina – Upma

noreply@blogger.com (Ahana Sen) — Sat, 13 Oct 2012 08:53:00 -0700

Soya Semolina Upma

Soya & Semolina – Upma

Ingredients- Soya granules- 1 Cup ( boiled), Semolina- ½ cup. Onion- 1 ( finely chopped )Curry leaves- 8-9, Red Chili- 2 -3, Mustard seeds- 1 tsp, Asafoetida ( Hing)-1 pinch, Lemon juice- 1 tsp. Salt to taste, Peanuts- ½ cup ( roasted )Tomato -1 (chopped). Turmeric Powder ( Haldi)- ½ tsp. Cooking oil- 5-6 spoon.

Process: Heat oil in a pan. Add Onion,Red Chili. Mustard seeds,Curry leaves.Add Soya granules & Semolina & cook well. Add 2 Cups of hot water , Asafoetida, Turmeric, roasted peanuts & stir for sometime till the water gets absorbed.

To serve : Garnish with tomatoes . ..a perfect healthy snack for anytime.

Indian Delicacy -Hot & Sour Potato curry

noreply@blogger.com (Ahana Sen) — Sat, 13 Oct 2012 08:52:00 -0700

Hot & Sour Potato curry

Hot and Sour Potato curry

Ingredients: Potato- 250 grams ( small round boiled & skin removed ) , Onion -200 grams, Green Pas- 200 grams ( lightly boiled)Tomato – 2( finely cut) Turmeric powder- 1tsp, Ginger paste- 2 tsp, Garlic patse- 1tsp, Red chili paste- 2 tsp, Cumin seed paste – ½ tsp,Corriender seed paste- 1 tsp Salt – 2 tsp, Sugar – 1tsp, Tamarind pulp ( 3tsp) White oil- 200 gms, Chaat masala- 1tsp.

Process: Heat oil in a pan,Add onion slices, ginger garlic paste, cumin paste, corriender paste& fry well,

Add boiled potatoes , onions &all the above mentioned spices & cook in low gire for 5-6 mins. Add green peas, tamarind pulp & fold it for 3-4 mins. Sprinkle chaat masala on it.

Serve the dry masala potato on a serving bowl & garnish it with tomatoes. Can have with bread, Roti, Paratha.

Indian Delicacy- Mango Paratha with Chili Pickle

noreply@blogger.com (Ahana Sen) — Sat, 13 Oct 2012 06:31:00 -0700

Mango Paratha with Chili Pickle

Mango Paratha/Bread with Chili Pickle

Ingredients: Flour -2 Cups, Mango pulp- 1 cup (raw mango roasted & de seeded)Salt to taste, Jeera powder (roasted)-1tbsp, Red chili flakes- 1 tbsp, Sugar -1/2 spoon,Salt – 1spoon/to taste, Sweet mango pickle- 2 spoon, White oil – for frying

Process- Prepare a dough with flour, salt & water. Take the mango pulp & add the above mentioned ingredients & mix well. Prepare 8 balls with the dough & stuff the mango pulp in the middle of the balls.Sprinkle some flour & give the shape of paratha,( circular/ triangle)

Fry/ roast the paratha in a pan & serve with Chili Pickle:

Chili Pickle- Green chili-500 grams , Salt -1/4 cup ( to taste) , Red chili- 10,Tamarind pulp-1/2 cup, Vinegar – 1 cup.Garlic- 200 grams Onion – 1 pcs, Sugar -1 cup. Roasted Methi ( Dried Fenugreek powder)– 1tbsp, Seasame oil/ Olive oil- 1 cup

Process: Put 500 gram green chili ,red chili, garlic, onion, vinegar in a a blender, Once done heat oil in a pan & add the above mentioned ingredients & stir for sometime till it dries. Add the remaining ingredients ( tamarind pulp & sugar) & sprinkle the dried fenugreek powder.

To serve : You can have green salad & a sweet dish with the same.