indian mouth sizzllers

ALOO KA HALWA / POTATO DESSERT

2013-08-29T04:12:00.002-07:00

Ingredients (Serves: 4 - 6)

Potatoes: 750 gms (boiled and mashed)
Ghee: 150 gms
Sugar: 350 gms
Cardamom: 4-5 (powdered / crushed)
Dry nuts: Almonds, Cashews, Pistachios, etc finely chopped
(choice depends on availability)

Method:
1. First heat ghee in a non-stick heavy pan.
2. Once heated, put crushed cardamom in it.
3. Put mashed potatoes in the pan.
4. Fry the mashed potatoes on low and medium heat continuously stirring,
5. Once it turns light golden brown or the aroma starts coming, add sugar.
6. Mix properly, continuously stirring on low heat only.
7. Stir the mixture till the mixture leaves the pan or the halwa leaves the ghee.
8. Pour the halwa on a tray and with the help of flat spatula spread on the tray.
9. Garnish the halwa with the nuts available.

Allow it to set and cool. Cut into pieces before serving.
Alternatively, it could be served warm also without setting.

RICE SEWAI UPMA / RICE VERMICELLI UPMA

2011-08-19T01:09:00.000-07:00

Ingredients (Serves: 4)

Rice sewai / vermicelli: 100 gms

Onion: sliced ½ cup

French beans: 100 gms

Carrot: 1 medium sized

Green capsicum: 1 medium sized

Curry leaves: 10-12

Coriander leaves: finely chopped 2 tsp

Mustered seeds: ½ tsp

Lemon juice: 2 tsp

Salt to taste

Oil: 1 tbsp

Method:

1. Wash all the vegetables and cut them into small pieces.

2. Boil the vermicelli in water along with salt and little amount of oil.

3. Once boiled drain out the excess water and keep the vermicelli aside.

4. Heat oil in a frying pan, put mustered seeds and curry leaves.

5. When mustered seeds start sputtering, add sliced onions and sauté them till light brown.

6. After this add carrot, beans, and capsicum in the onions and sauté them.

7. When the vegetables are half cooked add the sewai / vermicelli in the pan. Mix well.

8. Add salt as per taste, lemon juice and 1 tsp chopped coriander and mix well.

9. Once mixed properly take out the sewai in a serving bowl and garnish with left over coriander.

10. Serve hot.

MOONG DAL CHEELE / PANCAKES

2011-08-19T00:44:00.000-07:00

Ingredients (Serves: 4)

Moong dal: 250 gms soaked for 2-4 hrs

Onions: finely chopped 1 cup

Coriander leaves: ½ cup

Green chilies: 8-10 finely chopped

Roasted cumin powder: 1 tsp

Salt to taste

Oil

Method:

1. Wash green gram properly and grind into a fine paste.

2. Take the paste in a mixing bowl, and mix all the above ingredients in the paste properly.

3. Heat a crepe pan and spread a small amount of oil on the pan.

4. Now take the batter in a table spoon and spread it on the pan like a pancake.

5. When the pancake turns light brown underneath, turn the cake over and let it turn brown the other side.

Plate it on a serving plate and serve hot with tomato chutney / green chutney / garlic chutney.

BESAN CHEELE / GRAM FLOUR PANCAKES

2011-08-17T12:43:00.000-07:00

Ingredients (Serves: 4)

Besan / Gram flour: 400 gms

Onions: finely chopped 2 cups

Coriander leaves: 1 cup

Green chilies: 8-10 finely chopped

Roasted cumin powder: 1 tsp

Water as required

Salt to taste

Oil

Method:

1. Take all the ingredients in a mixing bowl, add water to make a thin batter of the besan.

2. Heat a crepe pan and spread a small amount of oil on the pan.

3. Now take the batter in a table spoon and spread it on the pan like a pancake.

4. When the pancake turns light brown underneath, turn the cake over and let it turn brown the other side.

Plate it on a serving plate and serve hot with tomato chutney / green chutney / garlic chutney.

DAL TIKIYA

2011-08-17T12:28:00.000-07:00

Ingredients (Serves: 4)

Wheat flour: 1½ cups

Pigeon-peas / Split Red Gram / Yellow lentil / Tur daal: 1½ cups

Turmeric powder: ½ tsp

Onion: 1 medium sized finely chopped

Tomatoes: 2-3 medium sized

Ginger garlic paste: 1 tsp

Dry red chillies: 4-5 (fried)

Garam masala: ½ tsp

Cumin seeds: ½ tsp

Mustard seeds: ½ tsp

Roasted cumin powder: ½ tsp

Chopped coriander: 2-3 tsp

Curry leaves: 12-15

Ghee: 1 tbsp

Salt to taste

Method:

1. Take a mixing bowl add wheat flour and knead a dough out of it as in case of chapattis. Let the dough rest for 10-15 minutes.

2. In a pressure cooker put tur dal with 4 cups of water and turmeric powder and salt for cooking. Pressure cook for 4-5 whistles.

3. Now heat a frying pan, put ghee in the pan and let it heat up.

4. Now add mustard seeds in ghee, when they sputter, add cumin seeds, curry leaves and red chilies.

5. Then add ginger garlic paste and sauté for a minute.

6. Add onions and sauté till light brown.

7. Once onions are cooked add chopped tomatoes and cook them till they are completely cooked and mashed.

8. Once the tomatoes are cooked, add garm masala powder, cumin powder and coriander leaves and sauté for a minute.

9. Add salt as per taste.

10. Mix the cooked tur dal in this tadka and mix well.

11. Add water if dal is too thick.

How to make tikiya:

1. Make small balls of the dough and roll them upto 6 cms diameter ( like small puris ).

2. Make around 10-12 rotis of the same size or you can also roll a big roti and with a small round bowl cut small rotis out of it.

3. Now add these rotis one by one in the boiling dal, and let it cook for 15-20 minutes.

4. Once tikiya are cooked in the dal, plate it on a serving dish.

5. Garnish with chopped coriander and fried red chillies.

BANANA ROLLS WITH SWEET AND SOUR CURD DIP

2011-08-17T12:26:00.000-07:00

Ingredients (Serves: 4)

Raw banana: 4 (boiled )

Potatoes: 2 medium sized (boiled)

Gram flour / besan: ½ cup or sufficient for binding

Chopped coriander: 2-3 tsp

Chopped green chilies: 4-5

Chopped ginger: 1 tsp

Chat masala: 1 tsp

Carom seeds: ½ tsp

Maida: 4 tsp

Salt to taste

Oil for frying

Curd dip ingredients:

Hung curd: 1 cup

Sugar: 1- 2 tsp

Red chilly powder: ½ tsp

Roasted cumin powder: ½ tsp

Salt to taste

Method:

1. In a mixing bowl, add banana and potatoes, and mash the properly.

2. Add besan and the other ingredients except maida in the bowl and mix well.

3. Add per salt as per the taste.

4. Now take maida in a separate bowl and add double the quantity of water and mix well.

5. Make small balls of the banana mixture and give them the shape of oval rolls.

6. Heat oil in a pan.

7. Dip the rolls in liquid maida, one by one and put in the oil for frying.

8. Fry on medium flame.

9. Once fried put them on the paper napkin.

10. Plate them on a serving plate and serve with curd dip.

Curd dip preparation:

1. Take curd in a mixing bowl and add all the ingredients in the curd.

2. Mix well.

3. Pour in a serving bowl to be used as an accompaniment with banana rolls.

SOYA CUTLETS

2011-08-17T12:23:00.000-07:00

Ingredients (Serves: 4)

Soya nuggets: 1 cup (boiled)

Green peas: 1 cup (soaked)

Potato: 1 cup (boiled and mashed)

Maida: 1 cup or sufficient for binding

Roasted cumin powder: 1 tsp

Red chilly powder: 1 tsp

Chat masala: 1 tsp

Black pepper powder: ½ tsp

Crushed fennel: 1 tsp

Chopped coriander: 2-3 tsp

Chopped ginger: 2-3 tsp

Bread crumps: 1cup

Salt to taste

Oil for frying

Method:

1. Take soya nuggets and green peas in a grinding jar and grind coarsely.

2. Take a mixing bowl, empty the contents of the grinding jar, add mashed potatoes, cumin powder, chilly powder, chat masala, pepper powder, fennel, coriander, ginger and salt as per taste.

3. Mix the ingredients well.

4. Now start adding maida in the mixture to make dough.

5. Make round balls of the dough and flatten them into desired shapes as round, diamond shape, heart shape, etc.

6. Heat oil in a pan.

7. Once oil is heated wrap the cutlets in bread crumps and put in the oil for frying.

8. Fry on medium flame till golden brown.

9. Once fried, take the cutlets on a paper napkin.

10. Plate them on a serving plate and serve with coriander chutney / tomato sauce.

WHOLE WHEAT PIZZA

2011-08-16T07:26:00.000-07:00

Pizza dough ingredients (Serves: 4)

Whole wheat flour: 4 cups

Yeast: 4 tsp mixed in warm water

Sugar: 2 tsp

Salt to taste

Olive oil: 4 tbsp

Base sauce ingredients:

Onion: finely chopped 1 large

Tomatoes: finely chopped 4

Tomato puree: ½ cup

Garlic: finely chopped 8-10

Dried basil: 1 tsp

Parsley or coriander leaves: finely chopped

Sugar: 2-3 tsp

Salt to taste

Topping ingredients:

Green capsicum: finely chopped 1 cup

Cabbage: finely chopped 1 cup

Tomatoes: finely chopped 1 cup

Onions: finely chopped 1 cup

Cottage cheese (paneer): 200gms

Pizza base sauce: 1 cup

Red chilly flakes: 2 tsp

Black pepper crushed: 1 tsp

Method for preparing pizza base:

1. Take a mixing bowl and mix all the ingredients for the pizza except olive oil and knead into soft dough.

2. Once done add the olive oil and knead again.

3. Cover the dough with a kitchen wrap or a muslin cloth and keep aside for it to rise in volume (20- 30 minutes).

4. Press the dough to remove the air.

5. Divide the dough into 4 equal parts and roll each portion into a circle of 10-12” diameter.

6. Bake the pizza in a preheated oven at about 450° F for about 10 minutes.

7. Once done take out the base and top it with the toppings mentioned above and bake again.

Method for preparing pizza base sauce:

1. Heat 1tbsp of oil in a frying pan.

2. Put garlic and sauté till golden brown.

3. Now add onions and fry till light brown.

4. Add finely chopped tomatoes and salt and cook them properly.

5. Once the tomatoes are cooked to pulpy consistency, add tomato puree and sugar.

6. Bring it to boil.

7. Now add crushed dried basil and chopped parsley or coriander leaves.

8. Mix well.

9. This sauce could be stored in deep freezer for a week.

Method for preparing pizza with the toppings:

1. Put the pizza base on a baking tray and spread pizza base sauce properly on it.

2. Put finely chopped onions, tomatoes, cabbage and capsicum layer by layer on the base.

3. Now add grated cottage cheese (paneer) on top of the vegetables and cover them completely.

4. Sprinkle red chilly flakes, crushed black pepper and salt on the pizza.

5. Bake the pizza for baking in a preheated oven at about 450° F for about 15 minutes or till the crust turns brown.

6. Serve hot with tomato ketchup.

GOBI CUTLET

2011-03-21T08:27:00.000-07:00

Ingredients ( Serves: 6)

Gobhi (cauliflower): 1 medium

Potatoes: ½ kg / 500gms

Bread: 6-8 slices

Roasted cumin powder: 1 tsp

Garam masala: ½ tsp

Red chilly powder: ½ tsp

Ginger: 1 tsp (finely chopped)

Green chillies: 6-8 (finely chopped)
Bread crumps: 1 cup crushed and powdered
Finely chopped coriander leaves

Salt to taste

Oil for frying

Method:

1. Boil and grate the boiled gobhi and potatoes in a mixing bowl.

2. Take water in a bowl and soak the bread slices, squeeze them well and add to the above contents.

3. Add cumin powder, garam masala, red chilly powder, ginger, green chillies and coriander leaves along with salt as per taste to the above ingredients and mix well.

4. Make round balls of the mixture and flatten them in the shape as per your choice.

5. Wrap the cutlets in bread crumps powder. Heat oil in a frying pan.

6. Deep fry till golden brown, drain on a paper napkin.

7. Plate them in a serving tray.

Serve with tomato sauce / coriander chutney / tamarind chutney.

GREEN CHICK PEAS BHAJIYA / HARA CHANA BHAJIYA

2011-02-09T23:47:00.000-08:00

Ingredients (Serves: 4)

Bengal green gram / Green chick peas / Hara chana: 250 gms

Gram flour / Besan: 250 gms

Onions: 300 gms sliced

Green onion leaves: 250 gms

Coriander leaves; 250 gms

Ginger garlic paste: 50 gms

Red chilly powder: 1 tsp

Garam masala: 1 tsp

Roasted Cumin powder: 1 tsp

Salt to taste

Oil for frying

Chutney ingredients:

Coriander: 50 gms

Curry leaves: 50 gms

Tamarind pulp: 2 ½ tsp

Roasted cumin seeds: 1 tsp

Green chillies: 6-7

Sugar: 1 tsp

Salt to taste

Method:

1. Wash the chana properly and grind into a coarse paste.

2. To the paste add gram flour, onions, onions leaves, chopped coriander, ginger garlic paste, red chilly powder, garam masala, cumin powder, and salt as per the taste and mix well.

3. Heat oil for frying.

4. Start dropping pakoras in the oil and fry till golden brown.

5. Drain them on paper napkin and plate them for serving.

Chutney preparation:

Grind all the ingredients mentioned as the ingredients for chutney and transfer the contents in a bowl for serving.

MANGODI (GREEN GRAM BHAJIYA)

2011-02-05T23:37:00.000-08:00

Ingredients ( Serves: 4)

Greem gram: 500gms soaked in water overnight

Onions: 300 gms sliced

Green onion leaves: 250 gms finely chopped

Coriander leaves: 250 gms finely chopped

Ginger garlic paste: 50 gms

Green peas: 250 gms

Green chillies: 8-10 finely chopped

Roasted Cumin powder: 1 ½ tsp

Garam masala: 1tsp

Oil for frying

Salt to taste

Chutney ingredients:

Tomatoes: 2 medium sized

Coriander leaves: 50 gms

Ginger: 10 gms

Garlic: 10 gms

Green chillies: 6-7

Salt to taste

Method:

1. Wash the green gram properly, and grind into a coarse mixture.

2. To the above paste add onions, onion leaves, greeen peas, coriander leaves, green chillies, ginger garlic paste, garam masla, cumin powder, salt and mix well.

3. Heat oil in a frying pan.

4. Start dropping pakoras or round balls of the above mixture in the oil.

5. Deep fry till golden brown, drain them on a paper napkin.

6. Plate them on a serving tray.

Chutney preparation:

Grind all the ingredients mentioned for the chutney in a grinder and the transfer the contents in a serving bowl.

SEM SUBZI - FLAT BEANS CURRY

2011-02-05T23:08:00.000-08:00

Ingredients ( Serves: 4)

Flat green beans: 250 gms

Grounded Mustard seeds: 1 ½ tsp

Curd: 50 gms

Oil: ½ tbsp powder

Onions: 1 medium sized finely chopped

Ginger garlic paste: 1tsp

Turmeric powder: ½ tsp

Garam masala: ½ tsp

Tomato: 1 medium sliced

Salt to taste

Method:

1. Wash and chop the beans diagonally.

2. In a medium sized bowl take curd, 1tsp mustard seeds and salt, mix well.

3. Add the chopped beans in the above prepared mixture and marinate the beans for about 30 minutes.

4. In a frying pan, pour oil, when heated add the remaining mustard seeds, once the seeds crackle, add ginger garlic paste.

5. Add finely chopped onions and sauté till light brown, then add turmeric powder.

6. Add the beans in the pan along with the curd in the bowl and mix well.

7. Add salt as per the taste; cover the lid for the beans to get cooked properly.

8. Cook on low flame for 15 minutes.

9. Open the lid and check if the beans are done and add garam masala to it.

10. Put off the fire and transfer the contents in a serving dish.

11. Garnish with tomatoes.

LOTUS ROOT CURRY - SHAHI MURAR

2010-11-14T06:54:00.000-08:00

Ingredients (Serves: 4)

Lotus Roots: 4 medium

Tomato small: 1

Onions medium: 2

Almonds: 7-8

Cashews: 7-8

Ginger: 2 inches

Garlic: 2 - 3 flakes

Cumin seeds:1 tsp.

Red chilli powder: 1 tsp.

Coriander powder: 1 tsp.

Lemon juice: 1 tsp.

Fresh cream: 2 tsp

Salt to taste

Method:

1. Peel the lotus roots and cut into small pieces.

2. Boil the roots along with a small amount of salt.

3. Grate one onion and keep aside. Make thin slices of the second onion. Keep aside.

4. Make paste of almonds and cashews. Keep aside.

5. Make paste of ginger and garlic. Keep aside.

6. Heat oil in a pan. Add cumin seeds. Wait till they sputter.

7. Add grated onions and stir till lightly cooked.

8. Reduce flame. Add ginger-garlic paste, lemon juice, chilli powder and coriander powder. Stir. After a minute, add almond-cashew paste. Stir the mixture till it is barely dry and starts separating from sides of the pan.

9. Add 2 tsps fresh cream, stirring continuously.

10. Add the boiled lotus root's pieces while continuously stirring.

11. Now add salt according to the taste.

12. Leave on heat for a minute more.

13. Garnish with onion and tomato rings.

14. Serve hot with roti/ naan/ kulchas.

CORN STUFFED PANEER KOFTA CURRY

2010-11-11T06:23:00.000-08:00

Ingredients (Serves: 6)

250 gm: Paneer (cottage cheese)
1 cup: Cream
1/2 cup: Cornflour
1 1/2 cup: Tomato puree
1/2 cup: Onion (chopped)
1/2" piece: Ginger chopped
2-3: Green chillies chopped
2-3: Cardamoms
1/2 tsp: Garam masala
1/2 tsp: Red chilli powder
2 tsp: Coriander powder
1 tsp: Cumin seeds
3 tsp: Ghee or butter
Salt to taste
1cup: Groundnuts soaked in water
1/2 tsp: Black pepper
1/2 cup: Grated corn
For Garnish

2 tsp: Grated paneer
1 tsp: Chopped coriander

How to make corn stuffed paneer kofta:

Grate paneer, add cornflour and mix well.
Add salt, red chili powder, garam masala,into the grated corn.
Stuff the paneer mixture with the corn mixture, make small balls and keep.
Now heat oil in a pan.
Fry balls in the oil till brown in color.

How to make the gravy:

In a pan take two table spoon of ghee or butter and add cumin seeds, black pepper,onion, ginger, green chillies, cardamom. Sauté till golden brown. Remove from the flame and blend it in the mixer to make a smooth paste.
In the pan again melt half spoon of butter and add the smooth paste of onion and ginger, tomato puree, salt. Sauté for about ten minutes on medium flame.
Make a fine paste of the soaked groundnuts and add to the above mixture.
Cook for 5 minutes.
Now add the remaining spices (coriander powder, garam masala, red chilly powder).
Add cream. Bring the mixture to a boil.
Make sure that you do not over heat it. Overheating spoil the cream. The cream changes to ghee when you heat it and thus the taste of the curry prepared alters altogether. This is the reason why the cream is added at the end when the curry is prepared and is ready to be served. Remove from the flame.
Add the koftas in the curry.
Pour the curry in the serving dish.
Garnish it with chopped coriander leaves, and the grated paneer.