nicks n jits kitchen

Cauliflower(Gobi) Manchurian

2019-11-18T08:28:00.001-08:00

Gobi Manchurian

Serves 4

Ingredients:-

Cauliflower-1

Lavang Latika

2019-11-18T08:28:00.000-08:00

Lavang Latika

Quinoa Salad

2016-08-14T09:25:00.000-07:00

Ingredients:-

1/2 cup Quinoa (Queens Quinoa)
1 cup water
1 cup onion(finely chopped)
1-2 no green chillies
2 cucumber(diced)
1 capsicum(diced)
1 tomato(diced)
1/4 tsp black pepper
few drops lemon
salt to taste
1/2 tbsp oil(olive oil prefarably)
coriander leaves to garnish

How to prepare:-

In a kadai(pan), add quinoa and water. Bring to a boil, lower stove to a simmer, uncovered cook for 10-12 minutes. Fluff with a fork and remove into a mixing bowl. Allow to cool to room temperature.
To the quinoa, add onions, add remaining ingredients – cucumber,capsicum, Tomatoes, Black Pepper, Salt, Lemon/Lime Juice and coriander.

Chirote

2016-05-05T04:45:00.003-07:00

Ingredients :-

Maida/all purpose flour-1 cup

Maida-3 tbsp(for sata)

Ghee-1/4 cup

Sugar powder-1/2 cup

Ghee/oil for frying

how to make:-

Prepare sata first.Sata is like a paste made of flour n ghee.Whisk 3 tbsp of maida with ghee and make a paste.
In a mixing bowl,add maida,2 tbsp of ghee.Add water into it,knead it and make a stiff and tight dough.
Cover the dough and leave it aside for 30 min.
.Make 6 equal parts of dough and make balls.
Take 3 dough balls,roll one at a time into thin chapati around 8" inch diameter.
Now take 1 tsp sata and spread over the rolled chapati.Stack another rolled chapati over it.Again spread 1 tsp sata over rolled chapati and place 3rd rolled chapati over it.
Fold the 3 stacked chapati and make a roll .Cut the roll in 1/2 inch pieces and flatten the pieces in between ur palm .
Repeat the process with another 3 dough balls.
Heat oil in a kadai.On a medium flame oil place flatten pieces and fry them till it gets golden brown colour.Take them out on a absorbent paper.Fry all the chirote likewise.
Sprinkle powdered sugar over fried chirote when they are still warm so sugar will stick to it.
Store for 1 month in a air tight container .

Flaky,soft,light sweet snack is all ready.Damn sure about it,it will not last long.

This below collage will help to understand the step by step process of making chirote

chirote in making

chirote

Palak Paneer

2013-08-31T01:33:00.000-07:00

Palak Paneer

Serves-3

Ingredients:-

Paneer-11/2 cup ,cut into cubes
Grind it together
Onion-1
Garlic-4 cloves
Ginger-1 inch piece
Green chilli-1
Tomato-2 (grind it to smooth paste)
Spinach-2 big bunches
(remove stems,blanch for 3 min in boiling water ,cool it down n make a coarse paste)
Whole garam masala-1 cinnamon stick,1 bay leaf,3 cloves,2 blackpeppercorns
Mustard seeds-1/2 tsp
Whole red chilli-2
Turmeric-1/4 tsp
Red chilli powder-1/2 tsp
Heavy cream(optional)-2 tbsp
Oil-2 tbsp
Salt to taste

How to:-

Deep fry Paneer cubes in hot oil (do not brown),remove n put in warm water .This step will keep paneer soft.U can skip this step and add paneer directly.
Heat oil in a pan.Add whole red chilli,whole garam masala,mustrad seeds.
Add onion,ginger garilic chilli paste.Saute it until oil seperates out.
Add tomato puree and saute it till tomato puree r fully cooked.
Add turmeric,red chilli powder,salt n then add spinach puree.Cook for 5-10 min.
Adjust the consistency of spinach curry with water,it should not be too thick or too watery.
Add cream,mix it well.
Add paneer,mix very gently..and cook on low flame for 2-3 minutes.
Serve hot.

Vegetable Nizami Seekh

2013-08-31T00:21:00.000-07:00

Vegetable nizami seekh

Ingredients:-

1-Carrot(par-boiled and grated)
2-Potatoes(boiled and mashed)
1/2 cup-Green peas(boiled and mashed)
1/2 tsp-Cumin powder
1/2 tsp-Rock Salt/Kala namak
1/2 tsp-Red chilli powder
1 tbsp-Fresh cream(optional)
Salt to taste
2 tbsp-Butter

Grind it-
3 cloves-Garlic
small ginger piece
1-Green cardomom
2-3 -Clove
8-Cashews
1/4 cup-Roasted chana/dalia

Skewer or seekh-3-4

How to:-

Heat 1 tbsp of butter/oil in a pan.Add carrot,green pean.Saute to removee extra moisture from it.
In a bowl take mashed potatoes,add sauted vegetables,salt,rock salt,red chilli powder,cumin powder and cream.
Grind together all the listed "grind it" ingredients.Its better if u grind them dry...but if u make normal mixcy then make a thick paste.
Mix the grounded mixture in vegetables.
Grease your palms.Take small portion of mixture and dab it around a skewer.Press well and shape it like a seekh kabab.Keep them in fridge for 15 minutes.
Heat butter in a pan and place the skewers and cook till the kababs are evenly golden.

Dry Chilli Paneer

2013-08-30T16:46:00.000-07:00

chilli paneer

Ingredients:-

Paneer-2 cups(cut into small cubes)
Spring onion(white part)-1/4 cup or use 1/2 onion
Yellow/red/green capsicum -1 cup(cut into cubes)
Soy sauce-1 tbsp
Chilli sauce-1 tbsp
Ginger garlic paste-1 tbsp
Ketchup-2 tsp
Green chilli-1(finely chopped)
Coriander powder-2 tbsp
Sugar-1/2 tsp
Coriander leaves -chopped for garnishing
Oil
Salt to taste

*adjust the sauce(soy sauce,chilli sauce,ketchup) according to taste

for the marinade:
Cornflour-2 tbsp
Maida-2tbsp
Ginger garlic paste-1/2 tsp
Water
Salt

How to:-

In a mixing bowl, mix cornflour ,maida,1 tsp ginger-garlic paste, salt with water to make thick batter.Add paneer and coat it well .
Heat oil in a frying pan .Deep fry paneer on medium high heat (do not brown) and put it on aborbent paper to remove extra oil.
Heat oil in another pan.On medium high heat add heads of spring onion or onion,ginger-garlic paste.fry it for 2 min.
Add coriander powder n sprinkle some water(2-3 tbsp).
Add chilli sauce,soysauce,sugar.Mi it well.
Add capsicum ,cook it for 1-2 min only.Add ketchup.
Lastly add fried paneer ,mix it and switch off the flame.
Garnish with coriander leaves.
Serve it super hot just after preparing it...yes because chilli paneer tastes good only when its hot n freshly preaped.

chilli paneer

Penne with butternut squash and walnuts

2013-06-20T17:59:00.001-07:00

Penne with butternut squah and walnuts

If u like butternut squash then u will definetely love this pasta dish.

Ingredients:-

Butternut squash-1(2 pound),peeled seeded and cut into 3/4 inch cubes.

Onion-1 cut in 1/2 in pieces

Penne pasta-1 pound

Walnuts-1 cup coarsely chopped(toasted)

Parmesan cheese-1/3 cup grated

Basil leaves-1 cup,chopped

(i used dried basil 2 tbsp )

Olive oil for drizzling

Salt and pepper

Oil for spraying

How to:-

Preheat oven at 425*C.
Spray baking sheet with oil.Spread squash and onions,sprinkle salt and pepper and put it in the oven for 40-45 min. until the vegetables are cooked and golden.
Remove from oven and cool it slightly.
Reduce oven temperature to 350 to toast the walnuts .Arrange in a single layer on baking sheet for 6-8 minutes until toasted.Cool completelety.
For Pasta bring a large pot of water to boil. Add salt and drizzle some olive oil in it.Add pasta n cook until tender but still firm to the bite(al-dante),about 8-10 minutes.
Next step is just to mix everything and heating it up .In a medium pan.Heat 1 tbsp oil add squash,onion and pasta,mix well.
Taste it then add salt n pepper .Remove from heat.Then Add walnuts and Grated parmesan cheese.
Serve hot.

Strawberry Jam

2013-06-20T16:45:00.002-07:00

Strawberry Jam

It's nothing like having fresh homemade jam with strawberry in season.

Ingredients:-

Strwberries-16 oz(riped)

Sugar-1/2 cup

Lemon juice-1 tbsp

How to:-

Wash strawberries and remove stems.
Puree it in blender or coarsely process the strawberries if you want chunky jam.
In a pan add strawberries,sugar and lemon juice.Mix it.
On high heat bring mixture to boil , reduce to medium and cook for 20-30 minutes until the white bubbles disappear.Stir the mixture frequently.
Remove from heat and cool it.
Transfer jam to clean sterlised airtight glass jar.Allow it to cool down completely before storing.
Store in the refrigirator upto 1 month.

Almond Brittle (Badam chikki)

2013-05-23T19:08:00.000-07:00

Almond Brittle

Yesterday I wanted to eat something sweet but super quick finally came out with this recipe which tastes amazing an easy breezy brittle(chikki) .Recipe courtsey @ manjulas kitchen

Broccoli Stir-fry with onion and capsicum

2013-05-07T21:39:00.000-07:00

Broccoli with onion n capsicum

This recipe makes me love Broccoli .Now its on our daily dinner menu...whoever had it ..loved it.Try it even if u dont like Broccoli. Excellent healthy side dish to serve with rice/roti or just like that.

Ingredients:-

Broccoli-4 cups (cut in medium size florets with trimmed stalks)

Capsicum-1 cup or 1/2 (julienne cut)

Onion-1/2 medium sized (julienne cut)

Olive oil(preferably)/any other oil-1 tbsp

Seasoning salt-1/4 tsp or as per taste(its must to be in this dish)

Black pepper-1/4 tsp

How to:-

Put broccoli florets in plate,microwave on high for 5 minutes turning it over in middle once.
Put oil in a big wok/kadai.Add onion and capsicum and stir fry for 3-4 min on medium-high heat.
Add broccoli.Add seasonig salt and black pepper.mix it well .
Serve hot.

Variation-

Add different colours of bell pepper
Add snap peas,peas,corn.

Churma Ladoo

2011-09-19T16:36:00.000-07:00

churma ladoo

Makes 24 ladoos

Ingredients:-
3 cups-Coarse wheat flour(mota atta)
11/2 cup-Ghee
1/2 cup-coarsely grounded almonds,cashews and some raisins
11/2 cup-Sugar
1 tsp-cardamom(elaichi) powder
water to kneed
How to:-

Mix flour,1/2 cup ghee and make a stiff dough with around 1 cup water.
Preheat oven to 200 to 250*F.
Make 2 thick roti(we call it ROT),around 1 inch thick.
Put it in a oven for 30-40 min.
Cool it down.Just make small pieces of roti and grind in mixer into fine powder(churma).
Take churma in a mixing bowl.
Add sugar,elaichi powder,almonds,cashews and raisins and 1 cup of remaining ghee.Mix it together.
Let the mixture come in room temperature then make round shaped ladoos.If u are unable to bind ladoos then add more ghee in it, also adjust sugar as per taste.

Kairi ki Launji

2011-08-19T14:23:00.000-07:00


Launji

Kairi ki launji reminds me of summer days ...

Ingredients:-
1-Kairi(raw mango),large
3-green chillies
1 tbsp-oil(prefelably mustard oil)
1/4 tsp-mustard seeds
1/4 tsp-Fennel seeds
1/4 tsp-nigella seeds(kalonji)
1/4 tsp-methi dana(fenugreek seeds)
If u have pachphuran then just add 1 tsp of pachphuran(it is mix of all the above seeds)
1/4 tsp-jeera(cumin seeds)
3 tbsp-sugar/jaggery(if u dont like much sour taste then add more sugar according to ur taste)
1/4 tsp-Turmeric powder
1 tsp-Coriander powder
1 tsp-Red chillies powder
Salt to taste

Method:-

Remove thin layer of skin of kairi.Cut in cube bite size pieces.
Boil Kairi in 1 glass of water .It should be tender but not mushy.
Strain and reserve the water.
Heat oil in a kadai,add mustard seeds,jeera,kalonji,methi dana,fennel seeds.
Add green chillies.Add Kairi in it.
Add salt,turmeric powder,coriander and red chillies powder.
Add sugar/jaggery and 1 cup of water which u reserved after boiling.
Allow to cook for 5 min.Adjust sugar acccording to ur taste.

Sandwich suji dhokla

2011-06-19T15:03:00.000-07:00

Sandwich suji dhokla

Ingredients:-

for dhokla
Suji-1 cup
Oil-1 tbsp
Curd-1/2 cup
Green chillies-2(finely chopped)
Turmeric powder-pinch of
Eno(fruit salt)-1 tsp
Water-1/2 cup or u may need little more
Salt 1/2 tsp or to taste

for Green(dhaniye ki) chutney
Coriander-1 cup
Green chillies-2
Cumin seeds-1/4 tsp
Roasted peanuts-1 tbsp
Ginger-1/2 tsp(shreded)
Lemon juice-few drops
Water-2-3 tbsp
Salt to taste

for Seasoning:-
Oil-2 tbsp
Mustard seeds-1 tsp
Sesame seeds-1 tsp
Green chillies-1
Coriander-few springs

How to:-

In a bowl,take suji and oil together.mix well.
Add curd,turmeric powder,green chillies,water, salt.Mix it well.
Rest it for 20-30 min.
Prepare steamer,grease steamer plate and boil water in steamer.
Add eno to batter just before putting in steamer and adjust water also and make a smooth batter like idli batter.
Steam for 15 minutes and then cool it down.
I have a small steamer plate so i made 2 batch of dhokla.
Green chutney-Mix all ingredients of chutney in a blender and make a paste of it.
Seasoning-Heat oil in a pan,add mustard seeds,sesame seeds and green chillies.
Assemble sandwich dhokla-Take 1 round dhokla,apply green chutney over it generously.Now put another dhokla over it.Spread seasoning over the dhokla and sprinkle coriander over it.
Cut square or diamond shape of dhoklas.Serve with green chutney and Tomato ketchup.

Veg Poriyal

2011-05-26T20:27:00.000-07:00

Veg Poriyal

Eazy subzi with a coconut flavour in it.Normally being a north indian i dont like much coconut flavour but really liked it in poriyal.My south indian friend told me it's a must-to-be in their marriages.
In US i can easily find french beans so almost once in a week i prepare poriyal with beans n carrots.

Ingredients:-
Beans-2 cups(finely chopped)
Carrots-2 cups/4 medium size(finely chopped)
Onion- 1/2 cup(finely chopped)
Grated coconut-1/2 cup(fresh or frozen)
Mustard seeds-1/2 tsp
Cumin seeds-1/2 tsp
Chana dal-1 tsp
Urad dal-1 tsp
Cashews(broken)-2 tbsp
Green chillies-3
Turmeric powder-1/2 tsp
Red chilli powder-1 tsp
Oil-1 tbsp
Coriander leaves to garnish
Salt to taste
(u can also use peas,cabbage)

How to:-

Heat oil in a pan.Add mustard seeds,when it crackle add cumin seeds.
Add chana dal,urad dal n cashews fry till it gets light brown colour.
Add green chillies n onions.Cook for 3-4 minutes.
Add finely chopped beans n carrots.Add salt,turmeric n red chilli powder.Cover with a lid and cook until veggies are soft.
Add coconut.Cook for just 2-3 min.
Finish it off with coriander leaves.
Have poriyal with chapati or rice.

Moong Dal Pakora

2011-04-28T21:22:00.000-07:00

Moong dal Pakora

A great evening tea time snack and also can be served as a appetizer with green chutney.

Ingredients:-
Green moong dal/green gram(with skin)-1 cup
Garlic-4 cloves
Ginger-small piece
Green chillies-2
Cumin seeds-1 tsp
Coriander leaves-1/2 cup(finely chopped)
Onion-1/2 cup(finely chopped)
Spring onions-1/2 cup(optional)
Salt to taste
Oil for deep frying

How to:-

Soak dal for 1 hr.
Grnid dal into a very coarse paste with ginger,garlic and green chillies.Make a thick paste adding just 1/4 or 1/2 cup of water.
Add salt,cumin seeds,coriander leaves,onion,spring onions.Mix well.
Heat oil in frying pan.On a medium heat add a spoonful of dal mixture.Fry till golden brown and crispy.
Serve hot with green chutney.

Vegetable Manchurian

2011-04-27T14:27:00.000-07:00

Vegetable Manchurian

An Indo-chinese dish which is very popular in restaurants now-a-days served as a appetizer/starter.
It is not that tough what i thought of..but thanks to my black n decker chopper which makes my work soo easy...

Ingredients:-

For veggie balls
4 cups-Cabbage(finely chopped)
2 medium size-Carrots(finely chopped)
1 cup-Beans(finely chopped)
(u can use other vegetables like cauliflower,capsicum,celery)
1/2 cup-spring onions (chopped)
3-Green chillies(chopped)
1 tsp-ginger(chopped)
2 tsp-Black pepper
1 tsp-Soy sauce
1 cup-Boiled rice
2 tbsp-Corn flour
Salt to taste
Oil for deep frying

For Gravy
2 tbsp-Oil(if u have sesame oil then it is best to use it)
1 tsp-Cumin seeds
1 tsp-Ginger(chopped)
6-7 cloves-Garlic(chopped)
2-3-Green chillies(chopped)
1 medium size or 1/2 cup-Onion(chopped)
2 tbsp-Soy sauce
1/4 cup-Sweet and sour Sauce
1 tbsp-Chilli paste
1 tsp-Black pepper
1/4 cup-Spring onions(chopped)
1 tbsp-Cornflour(mix with 1 cup water)
Vegetable stock(i used the drained water of steamed vegetable)/water
Salt to taste

adjust the taste by adding more or less the soy sauce,sweet n sour sauce and chilli paste)

How to:-

for veggie balls-In a pot,boil 1/2 cup of water and add vegetables.Cover it for 2-3 minutes.Take it aside and cool it down.
Take muslin cloth or cheese cloth and drain the vegetables to remove water from it.Reserve the water,use it as a vegetable stock while making gravy.
Add all other ingredients and mix it well.Make equal lime -sized balls of the mixture.
Heat oil for deep frying in a pan.To check whether the balls is not breaking in oil..add just one ball and fry till golden brown.If it breaks then add some more boiled rice in mixture to avoid breaking.
Fry all balls on medium heat till golden brown.Keep it aside.
for gravy-First mix some cornflour in 1 cup of water.Keep it aside.
Heat oil in a pan.Add cumin seeds,garlic,ginger,green chillies and then onions.Saute for a minute.
Add soy sauce,sweet and sour sauce,chiili paste and black pepper.
Add corn flour mix and vegetable stock/water .Add salt very little because all the sauce have salt in it.
Add spring onions.Adjust the thickness of gravy according to ur taste.If u want dry manchurian...then dont add water..i like semi-gravy so i added around 2 cups of veg. stock.
When u are ready to serve Just heat the gravy and add veggie balls.
Serve super hot.

Jaisalmeri Chane

2011-04-24T00:48:00.000-07:00

Jaisalmeri Chane

Ingredients:-
1 cup-Bengal gram/Kala Chana
11/2 cup-Curd/dahi
4 tsp-Besan/gram flour
4 tbsp-Ghee
1 tsp-Cumin seeds
3-Green chillies(chopped)
1/2 tsp-Turmeric powder
1/2 tsp-Garam masala powder
1 tsp-Red chillies powder
2 tsp-Coriander powder
Asafoetida/hing pinch of
Salt to taste
Coriander leaves to garnish
Water as needed around 1 cup

Sending entry to susan and Jaya wagle for the event MLLA#34
Sending entry to sonal and nayna for the event flavors of rajasthan
How to:-

Soak kala chana overnight or 8-10 hrs in 4 cups of water.
Drain n pressure cook in enough water for 2-3 whislte or till done.
Take chanas in plate and press lightly, so it can soak the gravy.
Take curd in a bowl,whisk it .Add besan,turmeric,coriander,red chillies,garam masala powder and salt.Whisk it together so that there is no lumps.Add around 1 cup of water.
Heat ghee in a pan.Add cumin seeds and hingand then green chillies.
Now add curd mixture and stir continuosly till it gets a boil.
Boil it for 5-10 min on medium heat.
Add kala chana in it and adjust the water.Gravy consistency should not be too thick or too thin.
Cook for another 5 min.Garish with coriander leaves and Serve super hot.

Idli with coconut chutney

2011-04-09T20:21:00.000-07:00

Idli

Ingredients:-

For idli
2 cups-Idli rava/cream of rice
1 cup-Urad dal/split gram dal
Salt to taste
Pinch of Baking Soda

for Coconut chutney
1 cup-Freshly grated coconut/frozen shredded coconut
2-Dry red chillies
2-Green chillies
1 tsp-Urad dal
1 tbsp-Chana dal
1/2 tsp-Cumin seeds
8-10-Roasted peanuts/Cashews
1/2 cup-water
Salt to taste

Tempering for chutney
1/2 tsp-Oil
1 tsp-Urad dal
1/2 tsp-Mustard seeds
few curry leaves(i dont have it but it gives wonderful flavour)

Method:-

for idli-Soak urad dal and idli rava in seperate containers for 3-4 hrs.
Drain water from urad dal and idli rava.
Grind urad dal to smooth paste.Add water slowly while grinding to get right consistency(paste should be soft and fluffy).
Mix urad dal paste with idli rava .Place the batter in warm place and let it ferment for 10-12 hrs.
After fermentation batter will rise almost double the volume.Add salt to it and a pinch of baking soda.
Boil enough water in idli maker.Water should not touch the bottom idli plate.
Grease idli plates with oil and fill with idli batter.
Steam covered for 10-12 min.Idlis should be soft and not sticking to plates.Serve with coconut chutney and sambhar.
For Coconut chutney-Dry roast dry red chillies,urad dal,chana dal,cumin seeds on low flame.
Grind coconut,green chillies,tamarind,dry roasted ingredients,peanuts/cashews,salt.Add 1/2 water while grinding.
For tempering-Heat oil in a pan.Add mustard seeds,Urad dal and curry leaves.Add to the coconut mixture.

Matar ki Kachori

2011-04-01T22:06:00.000-07:00

matar ki kachori

Ingredients:-

For dough
1 cup-Maida
2 tbsp-Oil
1/4 tsp-Salt
1/2 cup-Water

for filling
1 tsp-Oil
1 cup-Green peas(fresh or frozen,if using fresh then boil it first and crush/chop or mash it with your hands)
1/2 tsp-Cumin seeds
1 tbsp-Coriander powder
1 tsp-Sauf/fennel(crushed)
1 tsp-Red chilli powder/red chilli flakes
1/4 tsp-Turmeric powder
1/2 tsp-Amchoor powder
1/2 tsp-Salt

Oil for deep frying

Makes around 6-7 Kachoris
Method:-

For dough-In a mixing bowl take flour,salt and oil .Mix it well.
Add water and make a smooth dough but dont knead it much .Rest dough for 1/2 hour.

For filling-Heat oil in a pan.Add cumin seeds ..then add green peas,coriander powder,red chilli powder,sauf powder, turmeric and amchoor powder.
Saute for 4-5 minutes.Remove from stove and cool it down.

Divide dough into 7-8 equal sized portions.
Flatten the ball slightly and place 1 teaspoon of filling in it.

Cover and seal the edges.

Press the filled balls from the base of our palm,slowly and keep the sealed side up.

Heat oil in a pan on medium heat.Check the heat by putting small piece of dough in it.It should come slowly on top.Now add ur kachoris.If u see in the picture when adding the kachoris in oil it is sizzling,but not coming up instantly.It is the right temperature for frying.
If u fry on high heat it will get the colour from outside but will be uncooked from inside and also will not be crispy and become soft.

Also do not add all at a time and overcrowd it.
In 2-3 minutes it will come up and puff up.Now turn them over.

My kachoris were not so puffed up but taste wise it was awsome.
Turn the one or two times more until it gets golden brown colour.It will take time to get nice colour.

Place on a paper towel and remove excess oil from it.Serve with green and tamarind chutney.Eat it right away when it is hot.

Gatte ki Subzi

2011-03-24T16:57:00.000-07:00

Gatte ki Sabzi

Ingredients:-

For Gatte

1 cup-Besan/chickpea flour

1 tbsp-oil/ghee

1/4 tsp-Carom seeds/ajwain

1/4 tsp-Turmeric powder

1/2 tsp-Red chillies powder

2 tbsp-Curd

Water to knead

Pinch of Baking soda(exactly pinch of otherwise gattas will break into pieces while boiling or if u dont have baking soda just skip it)

Salt to taste

For gravy

1 tbsp-Oil

1/2 -medium onion(finely chopped)

1 cup-Curd(well beaten)

2-whole dry red chillie

2-green chillies(finely chopped)

4-5-Garlic cloves(finely chopped)

2-Cloves

5-Black peppercorns/kalimirch

1/4 tsp-Mustard seeds

1/4 tsp-Cumin seeds

1/4 tsp-Turmeric powder

1 tsp-Red chillies powder

1 tbsp-Coriander powder

1 tsp-Kasuri methi

Pinch of Garam masala

Salt to taste

Few springs Coriander leaves(chopped)

Sending entry for the event MLLA #34 to susan and jaya wagle

Sendind entry for the event flavours of rajasthan hosted by sonal and nayna

Method:-

For Gatte-In a bowl,mix besan with ajwain,turmeric,red chillies powder,salt and baking soda.
Add ghee/oil,curd and water.Mix and make a stiff dough.
In a another deep vessel,boil 5 cups of water.
Oil your hands so dough will not stick to ur hands.Divide dough in 4-5 equal portions and roll the dough in between ur hands to make a cylindrical (log)shape in approx 1 inch in diameter and 5 inches long.
Drop the logs in boiling water and boil for 8-10 minutes.When logs gets cooked it will come up and float in boiling water.
Remove the cooked gatte or logs from water.Cool it down.Cut gatte into 3/4 inch round pieces..
For Gravy-Heat oil in a pan.Add cloves,peppercorns,dry red chillie,then add mustard seeds,cumin seeds.
In meantime,mix curd with turmeric,red chilli and coriander powdr,also kasuri methi,garam masala.
Remove the pan from stove and add the curd mixture,stir continously(removing from stove helps from curdling mixture).Add 2 cups of water in it.
Again put the pan on stove and bring it to boil on high heat.Cook for 10 minutes.(stir occassionally)
Add the gatte in gravy and cover the pan for few minutes.
Garnish with coriander leaves.

Punjabi Kadhi Pakora

2011-03-23T23:23:00.000-07:00

Punjabi Kadhi Pakora

Ingredients:-

For Kadhi
1 cup-Curd(take sour curd)
3 tbsp-Besan
1/4 tsp-Turmeric powder
1/2 tsp-Red chillies powder
Salt to taste
5 cups-Water

Tempering
1 tsp-Ghee/Oil
2-Whole dry red chillies
1/2 tsp-mustard seeds
1/4 tsp-Fenugreek seeds
1/4 tsp-Kalonji
2-green chillies

For Pakoras
1 cup-Besan
1/2 cup-onion(finely chopped)
2-Green chillies
Pinch of Baking soda
Salt to taste
approx. 1/2 cup-Water or Buttermilk/chaas

Coriander to garnish

Method:-

for Pakoras-In a bowl add besan with salt,baking soda and add water/buttermilk to make a smooth paste.Add green chillies n onions,mix well.
Heat oil in a frying pan to deep fry the pakora.With the spoon put small dumplings of batter in oil and fry on medium heat till it gets golden brown colour.
Pull out the pakoras from oil and strain the extra oil on tissue papaer.Keep it aside.
For Kadhi-In a bowl add curd,besan and mix.Make sure there are no lumps in it.
Add water,turmeric powder,red chillies powder and salt.
For tempering-Heat ghee in a saucepan.Add mustard seeds,dry red chilie,kalonji,fenugreek seeds and green chillies.
Add the curd-besan mix.Stir continously until it gets a good boil.Simmer it and boil for 15-20 minutes.
Now add pakoras in it.Remove from stove and rest the pakoras in kadhi for atleast 5 minutes.
Serve superhot with chapati or rice with ghee on top.

Sending entry to event MLLA #34 to Jaya and susan

Khaman

2011-03-09T20:09:00.000-08:00

Khaman

This is the instant way of making khaman dhoklas.

Ingredients:-

For Batter
Besan-1 cup
Sugar-3 tsp
Salt-1 tsp
Citric acid-1/2 tsp or 1 tsp of lemon juice
Suji/Semolina-11/2 tbsp
Eno/fruit salt-11/2 tsp

for tempering
Mustard seeds-1/2 tsp
Oil-1 tbsp
Green chillies-2(chopped)
Sesame seeds-1/2 tsp

Sending entry to event MLLA#34 to jaya and susan

Method:-

Mix together all the ingredients for the batter except the fruit salt using enough water(around 1 cup) to make a thick batter.
Put your steamer to stove and when water is boiling and u can see steam coming out... then add fruit salt/eno to your batter,sprinkle a little water over the fruit salt and mix well.
When the mixture rises, pour it into a greased thali and steam for about 10 minutes.
For the tempering, heat the oil in a small pan and add the mustard seeds, sesame seeeds, green chillies .
When the mustard seeds crackle, add 1/2 cup of water and pour this over the steamed dhoklas or khaman.
Cut into pieces and serve with green chutney.
Have it as a snack or in breakfast with poha and jalebi.

Pizza

2011-03-03T14:08:00.000-08:00

In last 15-20 days i tried so many things but somehow i was feeling lazy in posting and writing..today i m in a mood so trying to post these. I tried this pizza following the recipe of vahchef and it came out very nice..original recipe calls for pizza stone since i dont have the pizza stone i used normal cake pan... Whenever i bake something i feel so nice...because i am almost new to baking specially cakes/muffins...many things i try only few of these came out good which i posted...my husband still tease me with pecan-peach muffins which was a total disaster... One thing i learned is.. baking is not only mixing all things together....it needs practice and expertise both. Sending my entry to the event Kid's delight Restaurant recreation by srivalli and versatile kitchen. Ingredients:- for Pizza base- *Maida/all-purpose flour-31/2 cups Lukewarm Water-11/2 cups(adjust) Olive oil-3 tsp Instant yeast-3 gms or 1/2 a packet(7 gms packet) Salt-1/2 tsp Sugar-1/4 tsp For pizza sauce* *Tomato puree-2 large Tamoto-2 large (blanched n chopped) Garlic-4 cloves(finely chopped) Capsicum-1/4 cup(finely chopped) Oregano-1/4 tsp Basil-1 tsp Fennel powder* -1/2 tsp Red chiili flakes-1 tsp Olive oil-3 tsp Salt to taste *Toppings-add ur favorite toppings as i added onions,diced tomatoes,capsicum,jalapeno peppers. and Mozzarella chesse* Method:- For pizza sauce Heat olive oil in a pan.Add red chilli flakes.Saute garilc and capsicum. Add chopped tomato(skin removed) and tomato puree with salt. Cook it for 15 min on medium flame. Add basil,oregano,fennel powder.Cook for another 5 min. marinara sauce is ready to go on pizza topping. For *Pizza base* Take luke water in a bowl.Add yeast,salt,sugar and 1/2 cup of maida.Keep it aside for 10 minutes. In another bigger bowl,take rest of maida(3 cups) drizzle olive oil and mix. Add the yeast mixture in maida making well in the center.Make a soft dough and coat the dough with some olive oil and rest it for 1 hr.Cover it with wet muslin cloth. After 1 hr,punch the risen dough and remove all the bubbles.Again knead it well and rest it for another 1 hr. Preheat the oven to 450*F. Take baking tray/non-stick cake pan/heavy bottom tawa/pizza stone.(i used non-stick cake pan).Sprinkle some cornmeal(optional) over it. Spread half of the dough in pan with ur hands in round shape,drizzle some olive on it.Rest it for 5 min. Now spread some home-made pizza sauce over it.Spread choice of ur vegetables over the sauce then sprinkle mozzarella cheese.Drizzle olive oil on the edges of pizza.Bake the pizza in oven. The best way to know that ur pizza is done is to see on top of ur pizza,if the colour of the cheese is golden brown.that's when ur pizza is done. Pull it out from oven and rest it for atleast 10 min.

Pani poori

2011-03-03T11:51:00.000-08:00


Pani poori

Pooris/patasha/golgaape

Pani for pooris

Plain sev/namkeen

Boondi soaked in hing water

aloo chola mix

Dahi papdi

Everything u see here is homemade-pooris,pani,namkeen,boondi,green chutney,tamarind sweet chutney.
Last friday we had a chaat party at my place..I think we all like pani pooris but to make these pooris at home is really time consuming and alone is very boring also.So my friend nidhi and me both decided to prepare pani poori.It took us almost 2 hrs to prepare pooris of 2 cups sooji.
It was really fun to prepare all these and to eat also...for sure if u r eating at home each can have 15-20 pani pooris at a time...atlast we preapred dahi papdi with all the leftover and with pooris which doesn't puffed up,that was also super delicious...

Serving-6-8 persons

Ingredients:-

for poori
Sooji/semolina-2 cups
Maida-1/2 cup
Salt-1 tsp
Water-1 cup or as needed

For Pani
Water-8 cups
Tamarind paste-1/2 cup

Black salt/kala namuk-2 tsp
Cumin powder-1 tsp(roasted n crushed)
Red chillies powder-1/2 tsp
Black pepper powder-1/2 tsp
Sugar-1 tsp
Coriander leaves-few springs(finely chopped)
Mint leaves-few springs(finely chopped)
Green chillies-2 (crushed finely)
Salt to taste
The pani i made is according to my taste...u can increase or decrease the sweetness,sourness or spices according to ur taste.

For stuffing i boiled 2 potaoes and also boiled 1 cup soaked chickpeas.Mix and mash little bit together,sprinkle some salt and red chilli powder on it.

Method:-

For Pani -just simply mix all the ingredients together and adjust with ur taste.

For Poori-In a mixing bowl ,add sooji,maida,salt and mix with water.Knead the dough for 5-6 minutes.
Dough should be smooth but firm and stiff.
Rest it for 1/2 hr.If u see dough become tight then sprinkle some water and knead it...and if it is loose and ur not able to roll it then sprinkle some maida.
Divide dough in small grape sized balls .
Roll out each ball into small 2-inch diameter circle.Place over a wet muslin cloth and cover with another wet muslin cloth.Make a batch of 30-40 pooris at a time.
Heat oil in a frying pan and maintain the heat on medium flame.
Add 8-10 pooris in hot oil..when u see pooris getting puffed up..turn it and fry till golden brown with turning it few more times.
Take the pooris out on paper towel to remove excess oil from it.
Check the pooris if u see pooris are not so crispy and getting brown very fast then lower the heat and fry the pooris for little more time on low heat.
Repeat the process of making grape -sized balls, rolling and frying it.
U can store the pooris for 2 weeks.