Kitchen Ghar

Macaroni

2009-12-28T20:20:00.000+05:30

Ingredients:
1 cup Macaroni
100 gms mushrooms sliced
50-100 gms baby corn sliced
2 tbsp butter
2 Spring onions sliced with the green part
2 1/2 tbsp Maida
1 3/4 cup Milk
Salt to taste
1/2 tsp red chilli flakes
1/2 tsp red chilli powder
100 gms cheese grated
1/4 cup cream
3-4 tomato slices for decoration

Method:
1. Microwave 1 1/2 cup water and 1 tsp oil in a microproof dish for 3 minutes.
2. Add macaroni and microwave it for 5 minutes.
3. Leave macaroni in hot water for 4-5 minutes.
4. Take it out and wash it with cold water.
5. Then microwave butter in a microproof dish for 30 seconds.
6. Add spring onions,baby corn and mushrooms and microwave it for 5 minutes without covering.
7. Add maida to it,stir properly and microwave it for 30 seconds.
8. Add milk, salt, black pepper powder and chilli flakes and microwave it for 6 minutes.
9. Just check it in between by stirring.If the sauce has not become thick then microwave it for 1-2 minutes more.
10. Add macaroni,cream and half of the cheese and stir nicely.
11. Add tomato slices , coriander and the left over things.
12. While serving microwave it for 2 minutes without covering.

Tomato Kaju Idli

2009-12-12T17:31:00.000+05:30

Ingredients:
1 cup sooji (rawa)
2 tbsp oil
1 cup curd
1/2 cup water
1/2 tsp soda
3/4 tsp salt
Tomato slices cut round
Cashewnuts half split
8-10 curry leaves

Method:
1. Pour oil in the dish and microwave it for 1 minute.
2. Add sooji and microwave it for 2 minutes.
3. Add salt and let it cool for a while.
4. Add curd and water and stir it properly.
5. Add soda and keep it aside for 10 minutes.
6. Then in a microproof idli stand, apply oil to each bowl in the stand and put a tomato slice, half splitted cashewnut and a curry leaf.
7. Then after pour the mixture on each bowl and don't fill it completely.
8. Put the stand in the microwave and microwave it for three and a half minutes.
9. Once done take it outand let it cool for 5 minutes.
10. Serve hot with Sambhar and coconut chutney.

Khasta Kachori

2009-11-14T00:10:00.002+05:30

Ingredients:
2 cups Maida
1 cup Urad daal (soaked in water)
2-3 tsp Besan
1 tsp fennel seeds(saunf)
1 tsp coriander seeds
1/2 tsp garam masala
1/2 tsp mango powder(amchur)
1 tsp red chilli powder
1/4 tsp asafoetida (heeng)
Salt to taste
Oil to fry

Method:
1. Make a dough by adding salt, water and 3 tbsps of oil to maida.
2. Remove the water from the daal and grind it so that it is coarse.
3. In a pan take 2 tsps of oil and when hot add heeng and gram flour and stir till gram flour turns brown.
4. To this add cumin seeds,fennel seeds,coriander seeds,daal and all other spices and stir properly.
5. When this mixture starts leaving the edges of the pan switch off the gas and keep it aside for cooling.
6. Take a medium sized ball of maida dough and spread it on your palm.
7. Fill this with the mixture prepared above and seal the edges so as to form kachori.
8. Heat the oil and deep fry above prepared kachoris on sim flame till they turn golden brown.
9. Serve hot with tamarind and coriander chutney.
10 This is the one of the best kitchen evening snack.

Chinese Bhel

2009-11-14T00:09:00.000+05:30

Ingredients:
150 gms Chinese noodles
50 gms Sev mixture
2 onions
2 tomatoes
1 grrn chilly
2 cucumber
Salt ot taste
1/2 tsp red chilli powder
1/2 tsp white pepper powder
1 tsp garam masala
2 tsp coriander shutney
1 tbsp tomato ketchup
2 tsps coriander leaves finely chopped
2 tsp nylon sev
Oil for frying

Method:
1. Take 300-350 ml of water and add little oil and boil the noodles in that until they become sft.
2. Sieve the hot water and pour cold water over it.
3. Deep fry these noodles in hot oil once they are dry and break them into smaller pieces.
4. Chop all the vegetables mentioned abov finely.
5. Add all these vegetables and above mentioned seasonings,ketchup and chutney and mix properly.
6. Decorate it with nylon sev and serve.

Mooli Paratha

2009-09-14T20:26:00.003+05:30

Ingredients:
Wheat flour
1 medium sized radish (grated)
1 Green chilli finely chopped (minced)
½” ginger grated
1 tsp red chilli powder
¼ tsp garam masala
¼ tsp chaat masala (optional)
½ tsp saunf (fenugreek seeds)
Salt to taste
2 tbsp coriander leaves chopped
Oil/Ghee for shallow frying

Method:
1. Firstly prepare the wheat flour dough with salt(to taste) and water and keep it aside.
2. Mix all the above ingredients in a mixing bowl to prepare the stuffing and check for the salt and taste.
3. Remove the excess water by putting this mixture in a vessel on stove for few minutes and let it simmer.
4. Continuously keep stirring to avoid sticking of mixture to the vessel.
5. Remove it from stove as soon as the water is evaporated.
6. Then prepare a ball of dough and roll it to form a small roti.
7. In the centre put some amount of stuffing and roll back that roti to the ball of dough completely sealing all the sides so as to avoid peeping out of stuffing while preparing the paratha.
8. Now apply some amount of flour on the ball and roll that ball to form a paratha.
9. Finally shallow fry it on the tawa with either oil or ghee.
10. Serve hot with pickle / chutney / curd.

Onion Paneer Paratha

2009-09-14T16:36:00.003+05:30

Ingredients:
Wheat flour
100 gms paneer grated
1 big onion finely chopped
½” ginger grated
1 green chilly minced
2 garlic cloves grated
Coriander Leaves finely chopped
1 tsp red chilli powder
½ tsp garam masala
Salt to taste

Method:
1. Knead dough using wheat flour , water and salt to taste.
2. Keep it aside for 20-30 minutes.
3. Mix all the above ingredients mentioned(except wheat flour) to form the stuffing.
4. Take a small ball of dough and roll it little bit and put the stuffing in it.
5. Carefully seal the ends of the roti so as to cover the stuffing.
6. Apply little flour to the ball of dough prepared and roll it to form thick paratha.
7. Roast the paratha on tawa using oil.
Note: Keep in mind as to not press much using the belan otherwise stuffing will come out.

Theple

2009-09-14T16:35:00.003+05:30

Ingredients:
Wheat flour
Gram flour (besan)
½ cup methi leaves
¾ tsp red chilli powder
¼ tsp turmeric powder
½ tsp sesame seeds (til)
¾ tsp sugar
Curd to knead the dough
Oil

Method:
1. Mix all the ingredients properly (and 2 tsp oil) in the dough kneading vessel and knead the dough using curd.
2. If required add little amount of water to the dough.
3. Keep it aside for 30 minutes.
4. Then take a small ball of dough and roll it to form a thin roti.
5. Then cook it on tawa same as roti but while cooking apply oil instead of ghee.
6. Serve with pickle.
Note: These can be eaten till 3-4 days after preparation. As water is not used while kneading they don’t get spoiled.

Mandke

2009-09-14T16:33:00.002+05:30

Ingredients:
3 portions of wheat flour
1 portion of gram flour (besan)
¼ tsp ajwain
¼ tsp cumin seeds
½ tsp red chilli powder
Salt to taste
2 tsp oil
Ghee for applying

Method:
1. Mix all the above ingredients except ghee to form a dough.
2. Make the dough little tighter than the dough which we prepare for roti.
3. Keep it aside for 30 minutes.
4. Take a medium sized ball of dough and roll it to a small thick roti. Then apply little ghee and fold it to form a semicircle. Again apply ghee on the semicircle formed and fold it so as to form a quarter circle.
5. Apply little flour to this quarter circle and then again roll it as the same shape( i.e. triangular) to form a thick roti.
6. Put this thick roti in tandoor on a low flame.
7. When the roti is done take it out from the tandoor and apply 1 ½ tsp of ghee to it and serve it with mirchi ke tapore and aloo pyaaz ki sabzi and/or curd.
Note: If you do not have tandoor you can heat the roti on some iron mesh(“net) also.
Or you can do it on iron tawa on the low flame and when one side of the roti is done and you are turning it upside down for the other side poke the roti with some pointed thing at several places and put it on burner itself on low flame so that every layer of the roti is cooked properly.
And then you can follow the seventh step.

Mirchi ke tapore:

Ingredients:
3-4 big green chillies (the ones used for making mirchi bhajji) chopped
¼ tsp mustard seeds
¼ tsp turmeric powder
1 tsp dry mango powder (amchur)
Salt to taste
Oil for cooking

Method:
1. Put 1 tbsp of oil in a frying pan or kadhai.
2. When the oil has heated put some mustard seeds.
3. When they start crackling put turmeric powder and chopped chillies.
4. Add salt and amchur.
5. Let it be there on stove for 10-15 mins.
6. Once cooked you can remove from stove and add ½ tsp sugar if you want them to be sweet and sour.
Note: Wash chillies after chopping properly so that they are not very spicy.

Brocolli Parathe

2009-09-14T16:31:00.004+05:30

Ingredients:
Wheat flour
9-10 brocolli florets (grated)
1 Green chilli finely chopped (minced)
½” ginger grated
1 tsp red chilli powder
¼ tsp garam masala
¼ tsp chaat masala (optional)
½ tsp saunf (fenugreek seeds)
Salt to taste
2 tbsp coriander leaves chopped
Oil/Ghee for shallow frying

Method:
1. Firstly prepare the wheat flour dough with salt(to taste) and water and keep it aside.
2. Mix all the above ingredients in a mixing bowl to prepare the stuffing and check for the salt and taste.
3. Then prepare a ball of dough and roll it to form a small roti.
4. In the centre put some amount of stuffing and roll back that roti to the ball of dough completely sealing all the sides so as to avoid peeping out of stuffing while preparing the paratha.
5. Now apply some amount of flour on the ball and roll that ball to form a paratha.
6. Finally shallow fry it on the tawa with either oil or ghee.
7. Serve hot with pickle / chutney / curd.

Pyaaz ke Parathe

2009-09-14T16:29:00.002+05:30

Ingredients:
3-4 onions finely chpped
2-3 green chillies minced
½” inch ginger grated
Wheat flour
3 tsp gram flour ( besan)
¾ tsp red chilli powder
½ tsp dry mango powder (amchur)
¼ tsp fenugreek seeds (saunf)
Salt to taste
Oil / Ghee for frying

Method:
1. Firstly prepare the wheat flour dough with salt(to taste) and water and keep it aside.
2. Mix all the above ingredients in a mixing bowl to prepare the stuffing and check for the salt and taste.
3. Then prepare a ball of dough and roll it to form a small roti.
4. In the centre put some amount of stuffing and roll back that roti to the ball of dough completely sealing all the sides so as to avoid peeping out of stuffing while preparing the paratha.
5. Now apply some amount of flour on the ball and roll that ball to form a paratha.
6. Finally shallow fry it on the tawa with either oil or ghee.
7. Serve hot with pickle / chutney / curd.

Note : You can simmer the stuffing on stove for few minutes to remove excess water.

Gobhi ke Parathe

2009-09-14T16:26:00.003+05:30

Ingredients:
Wheat flour
6-7 cauliflower florets (grated)
1 Green chilli finely chopped (minced)
½” ginger grated
1 tsp red chilli powder
¼ tsp garam masala
¼ tsp chaat masala (optional)
½ tsp saunf (fenugreek seeds)
Salt to taste
2 tbsp coriander leaves chopped
Oil/Ghee for shallow frying

Method:
1. Firstly prepare the wheat flour dough with salt(to taste) and water and keep it aside.
2. Mix all the above ingredients in a mixing bowl to prepare the stuffing and check for the salt and taste.
3. Remove the excess water by putting this mixture in a vessel on stove for few minutes and let it simmer.
4. Continuously keep stirring to avoid sticking of mixture to the vessel.
5. Remove it from stove as soon as the water is evaporated.
6. Then prepare a ball of dough and roll it to form a small roti.
7. In the centre put some amount of stuffing and roll back that roti to the ball of dough completely sealing all the sides so as to avoid peeping out of stuffing while preparing the paratha.
8. Now apply some amount of flour on the ball and roll that ball to form a paratha.
9. Finally shallow fry it on the tawa with either oil or ghee.
10. Serve hot with pickle / chutney / curd.

Vegetable Makhanwala

2009-09-14T16:24:00.004+05:30

Ingredients:
1 cup boiled vegetables
1 potato cubed and fried
1 sliced onion
½ cup cream
1 cup milk
½ cup mawa
1 tbsp maida
½ cup tomato puree
2 tbsps tomato ketchup
2 tbsps butter
1 tsp chilli powder
¼ tsp turmeric powder
1 tsp sugar
Salt to taste

Method:
1. Heat butter and fry onion.
2. Add maida and stir fry.
3. Add vegetables and spices and fry for 2 minutes.
4. Add tomato puree,ketchup and mawa and cook for 2 minutes.
5. Add milk and cook for further two minutes.
6. Mix in the cream.
7. Serve garnished with chopped coriander, fried cashew nuts and a little butter.

Navratan Korma

2009-09-14T16:21:00.003+05:30

Ingredients:
4 onions (boiled and ground in a mixer)
50 gms paneer cubes
1 boiled and chopped potato
1 chopped and boiled carrot
10 chopped and boiled french beans
½ cup boiled cauliflower florets
1 capsicum cut into big pieces
½ cup chopped mushrooms
½ cup babycorns (optional)
1 cup cashewnuts soaked and ground
1 cup beaten curds
1 chopped chilli
2 tbsp ginger garlic paste
1 bay leaf
2 badi elaichi
6 peppercorns
1” stick dalchini
2 tbsps oil
2 tbsps ghee
½ cup fried kaju-kismis
Chopped coriander

Method:
1. Heat fat and fry whole masala.
2. Add onion paste and fry.
3. Add ginger garlic paste,chilli and fry.
4. Add allvegetables one by one and fry.
5. Add cashewnut paste and fry.
6. Add water.
7. Cover and cook for 2-3 minutes.
8. Add salt and curd.
9. Mix well.
10. Serve garnished with kaju kismis and chopped coriander.

Vegetable dopiaza

2009-09-14T16:19:00.002+05:30

Ingredients:
1 cup cauliflower florets
6 french beans
2 carrots
4 tomatoes
2 sliced onions
½ cup cream
1 tsp ginger garlic paste
1 tsp sugar
Salt to taste
3 tbsps ghee

For masala paste:
Grind together 4-5 chillies,2 tsps dhania,1 tsp cumin seeds,1/2 tsp mustard seeds,1/2 tsp turmeric powder,1 onion.

Method:
1. Cut vegetables into pieces.
2. Heat ghee and fry onions till golden.
3. Remove and keep aside.
4. In the same ghee fry the masala paste.
5. Add vegetables and fry for 1 minute.
6. Add fry onions,salt ,sugar and 1 cup water and cook till vegetables are tender.
7. Add cream and mix well.
8. Serve garnished with fried onions, chopped coriander and tomato slices.

Sarson ka Saag

2009-09-14T16:17:00.003+05:30

Ingredients:
For saag
1 bunch sarson leaves
1 bunch palak
1 bunch bhathua leaves
1 cup chopped tomatoes
1 tsp minced green chillies
1 tbsp ginger paste
1 tbsp minced garlic
½ tsp turmeric powder
½ tsp cumin seeds
1 tsp garam masala
1 tsp amchur
1 cup cream
2 tbsp oil
2 tbsp ghee
Salt to taste

For tempering
1 tsp chilli powder
1tbsp kasuri methi
2 tbsp water
2 tbsp desi ghee

Method:
1. Wash the green vegetable leaves and place them in a bowl,cover and cook for 2 minutes.
2. Cool , grind in a mixer and keep aside.
3. Heat ghee and oil and fry onions,cumin seeds,garlic,ginger and chillies.
4. Add tomatoes, pureed sarson and rest of the spices and mix well.
5. Cover and cook for 10 minutes.
6. Mix in the cream and cook on a low flame for 5 minutes.
7. Mix all ingredients for tempering in a tempering bowl and heat for 1 minute.
8. Pour over the saag.
9. For better flavor simmer for a longer time.
10. Garnish with a swirl of cream,white butter and chopped coriander.
11. Serve with makkai ki roti.

Vegeatble Jalfrezi

2009-09-14T16:15:00.003+05:30

Ingredients:
½ cup cabbage
¼ cup mushrooms cut lengthwise
¼ cup capsicums cut lengthwise
¼ cup tomatoes cut lengthwise
¼ cup French beans cut lengthwise
¼ cup peas
¼ cup babycorns cut lengthwise(optional)

For masala:
Grind together 2 tbsps. Magaz, 3 cloves, 3 badi elaichis, 1” stick dalchini,3 cloves garlic,
½ “ ginger, 3 whole chillies, 1 tsp dhania , 1cup water.

For gravy:
2 tbsps. Oil
1 tbsp butter
½ cup milk
¼ cup mawa
2 tbsps. Tomato ketchup
½ tsp sugar
Salt to taste

Method:
1. Heat oil and butter and fry the ground masala.
2. Add all the vegetables and fry for 5 minutes.
3. Add water and cook till vegetables are tender.
4. Add rest of the ingredients and cook till thick and creamy.

Babycorn Korma

2009-09-14T16:13:00.004+05:30

Ingredients:

½ cup babycorn cut lengthwise
½ cup capsicum cut lengthwise
½ cup carrot cut lengthwise
1 tbsp maida
1 tsp pepper
¼ tsp turmeric powder
2 onions boiled and crushed
1 tbsp minced green chillies
1 tbsp ginger garlic paste
1 tsp garam masala
½ tsp elaichi powder
2 tbsps. Kaju powder
1 tbsp magaz powder
1 bay leaf
2 tbsps. Mawa
2 tbsps. Ghee
2 tbsps. Oil
Salt to taste

Method:
1. Heat oil and ghee add bay leaf and onions and fry.
2. Add ginger garlic paste and chillies and continue frying.
3. Add the vegetables, maida ,salt, turmeric powder and pepper and sauté for 2-3 minutes.
4. Add kaju and magaz powder and garam masala and fry for a minute.
5. Cook with enough water until vegetables are tender.
6. Put off the gas and sprinkle grated mawa and elaichi powder and mix well.
7. Serve garnished with chopped coriander and fried kaju.

Paneer Jalpari

2009-09-14T16:08:00.003+05:30

Ingredients:
For koftas
100 gms grated paneer
1 boiled and grated potato
1 tsp ginger chilli paste
2 tbsps. Cornflour
Salt totaste

For stuffing
1 cup boiled grated potato
¼ cup mawa
½ tsp chilli powder
¼ tsp turmeric powder
½ tsp chaat masala

For gravy
2 cups palak paste
1 cup chopped onions
1 tsp cumin seeds
1 tsp ginger garlic paste
1 tbsp minced chillies
1 tsp sugar
½ cup cream
Salt to taste
2 tbsps. Oil
1 tbsp ghee

Method:
1. Make equal sized balls from the stuffing ingredients and stuff into the paneer mixture.
2. Dip the koftas in a thin cornflour batter and deep fry.
3. Cut into halves.
4. Heat oil,ghee and fry onions and cumin seeds.
5. Add rest of the spices and fry.
6. Add palak and fry.
7. Mix in the cream and place the koftas.
8. Simmer for two minutes.
9. Serve garnished with a swirl of cream.

Bread Khaman

2009-09-14T16:05:00.003+05:30

Ingredients:
3 bread slices
Curd
Coriander chutney (optional)
Coriander leaves finely chopped
1 green chilly finely chopped
¼ tsp mustard seeds
¼ tsp red chilli powder
¼ tsp turmeric powder
Oil

Method:
1. Take the bread pieces and apply curd and coriander chutney (optional) on 2nd and 3rd piece and keep the first piece on it.
2. Then in a frying pan heat some oil and add mustard seeds to it.
3. When they start crackling add the seasonings , coriander leaves, green chilly and water to it.
4. Cook this water for 2-3 minutes and then with the help of spoon pour over this spicy water on the bread.
5. Serve when hot.

Bread Fingers

2009-09-14T16:01:00.004+05:30

Ingredients:
2 tsp Cornflour
2 tsp Maida
2 tsp chilli sauce
1 tsp ginger garlic paste
Green chilli
French beans
Carrot
Cauliflower
Onion
Capsicum
½ tsp sesame seeds (til)

Method:
1. Mix all the above ingredients ( except sesame seeds) in a mixing bowl with little water to form a thick batter.
2. Spread it on the bread slice, put sesame seeds on top of that and fry it.
3. Cut the fried bread slice into three long rectangular strips and shallow fry it.
4. Grate some cheese on the bread fingers.
5. Serve with chutney.

Kharia

2009-09-14T15:59:00.002+05:30

Ingredients:
1 cup wheat flour
¼ tsp papad khar (sodium benzoate))
¼ tsp baking soda(sodium bicarbonate)
Salt to taste
½ tsp red chilli poder
¼ tsp ajwain seeds
¼ tsp cumin seeds
Coriander leaves finely chopped
Green chilly minced
2 tsp oil

Method:
1. In a vessel boil 2 cups of water.
2. While on stove add all the above mentioned ingredients including oil except wheat flour.
3. When the water with these ingredients is boiled turn off the gas and add wheat flour so that the water doesn’t come out.
4. As soon as on adding the flour stir it with the help of rolling pin’s (belan’s) handle.
5. Make sure that everything is mixed properly.
6. Then turn on the gas and on medium flame cover the vessel with the lid.
7. Let it remain covered for 1 minute and then turn off the gas.
8. Remove the lid after 1 minute of turning off the gas.
9. Serve hot with oil poured over.

Spring Sandwich

2009-09-14T15:56:00.002+05:30

Ingredients:
½ cup cabbage finely chopped
½ cup onion finely chopped
½ cup capsicum finely chopped
2-3 tsp milk cream (malai)
Salt to taste
½ tsp black pepper powder
4 bread slices

Method:
1. Mix all the above ingredients in a mixing bowl except bread slices.
2. Between two pieces of bread spread this mixture.
3. Put this in the sandwich toaster till it is ready.
4. Serve hot with chutney / sauce.

Bread Pizza

2009-09-14T15:54:00.002+05:30

Ingredients:
3-4 bread slices
¼ cup capsicum finely chopped
¼ cup tomato chopped
¼ cup onion chopped
1 small potato(boiled)
Salt to taste
½ tsp Black pepper powder (kaali mirch)
¼ tsp red chilli powder
Butter
Tomato sauce

Method:
1. Mix all the above ingredients in the mixing bowl except oil, tomato sauce and bread.
2. Take a bread slice and roast it on tawa using butter.
3. When one side of the slice is done then turn the bread upside down and spread a little amount of tomato sauce on it.
4. After spreading the sauce spread the mixture on it.
5. Let it roast on tawa till the other side turns golden brown.
6. Take it off from the tawa and spread sauce on the mixture once again if needed(solely depends on one’s taste).
7. Serve hot.

Sooji Bread

2009-09-14T15:52:00.002+05:30

Ingredients:
2 bread slices
4 tsp sooji (rawa)
1-2 tsp milk cream (malai)
Coriander leaves finely chopped
Green chillies minced
Salt to taste
¼ tsp red chilli powder

Method:
1. Mix all the ingredients except bread in a mixing bowl.
2. If the mixture seems to be hard you can add milk to make it consistent.
3. Cut the bread slice diagonally and apply the above prepared mixture evenly on both the halves of the bread slice.
4. Roast them on tawa till they turn golden brown.
5. Repeat the procedure for other slice.
6. Serve hot with chutney / sauce.
Note: You can add chopped tomatoes and onions to the mixture for the variation in taste.

Corn Cup

2009-09-14T15:47:00.004+05:30

Ingredients:
2 sweet corns’ cobs (boiled)
1 tsp pav bhaji masala
1 tsp chaat masala
Salt to taste
½ lemon
Butter for frying

Method:
1. For getting cobs first of all boil the corn in a pressure cooker and once the pressure is released take out the corn and remove the cobs with the help of knife.
2. Take a frying pan and put 1 ½ tsp of butter in it.
3. When the butter melts put the cobs in it and stir it.
4. Then add pav bhaji masala, chaat masala and salt.
5. Again stir it.
6. Then squeeze 10-12 drops of lemon on it according to taste.
7. Serve hot.