My Kitchen Experience

Stuffed Alloo Tikki

2014-12-18T22:30:00.001-08:00

Stuffed Alloo Tikki

Now i have left my job and have become full time home maker. Last evening i was having craving to eat stuffed aloo tikki. I suffers various channels, blogs and website and then I came across Sanjeev Kapoor stuffed aloo tikki that we can refrigerate also in a deep freezer. So then I decided to try this come out. All the ingredients were at home except roasted chana dal Powder. So i dry roast chana dal from my pantry and grind them into a powder and have used in my recipe.

I have done little more variation and prepared my stuffed aloo Tikki

Ingredients:

For the outer Cover:

Potato: 4 (Medium, boiled and Mashed)
Cumin Seeds: 1/2 tsp
Chana Dal: 1 tbsp
Green Chilles: 1 (deseeded and finely chopped)
Ginger: 1 tsp (finely chopped)
Garam Masala Powder: 1/2 tsp
Red Chilly Powder: 1/2 tsp
Salt to taste
Oil: 1 tbsp

For the stuffing:

Green Peas: 1/4cup
Raisins: 1 tbsp
Salt to taste
Asofotedia: 1/4 tsp
Green Chillies: 1 (chopped finely)
Amchor Powder: 1/2 tsp
Oil: 1 tbsp

Method:

1 . Dry roast chana dal till nice aroma comes. Allow it to cool and grind to a fine powder along with green chillies and ginger.
2. Take oil in a Pan add cumin seeds and saute till the cumin seeds spullter.
3. To this add freshly made chana dal powder and mix well.
4. Now add mashed potatoes, Garam Masala, Red chilly Powder and salt to taste.
5. Mix all the ingredients and let them cool.
6. Divide the mixture into equal parts and keep them aside to cool.

7. Now for stuffing heat oil in a pan and add asofotedia
8. To this add mashed green peas and saute them tilll green peas looses all its moisters and become dry.
9. Add raisins,green chillies, amchoor Powder, Salt and mix well.
10. Keep the stuffing aside to cool down.

11. Press the potato mixture and make small hole in the center.

12. Now take a spoonful of green peas mix and stuff them in a center.
13. Close the patties from all side and flatten them a little bit & shape them into tikkis

14. Shallow fry or deep fry the tikkis and serve them along with your evening tea.

14. We can also put the Tikkis in a zip lock bag & can place them in deep freezer.
15. Whenever required we can directly take the tikkis out and fry them in medium hot oil till golden brown.

Bread Toast with Leftover Dosa/ Idli Batter

2014-11-07T00:56:00.000-08:00

Bread Toast with Leftover Dosa/ Idli Batter

Last weekend i was planning to make some thing different for the Breakfast. I had Brwon Bread & Dosa batter left over in my Refrigerator. I was bored of having Dosa.Idli. So just goggle and found the Bread toast Recipes with leftover dosa batter. I found it interesting & thought of giving it a try.

My hubby likes it. It was a surprise for me as he is not so used to these South Indian Delicacies like Dosa, Idli. Now lets start the recipe.

Ingredients:

Idli/Dosa Batter: 1 Cup
Bread Slices: 4 pieces
Onion: 1 (Medium finely chopped)
Green Chillies:1 (finely chopped)
Ginger: 1/4 tsp (finely chopped)
Coriander Leaves: 1-2 tbsp (finely Chopped)

For Tempering
Asofetdia: a pinch
Turmeric Powder: a pinch
Red Chilly Powder: 1/2 tsp
Mustard Seeds: 1/4 tsp
Curry Leaves: 1/2 Spring (finely Chopped)
Oil: for tempering & making toast.
Salt: to taste

Method.

In a wide bowl take Idli dosa Batter.
Heat oil in a ladle or a tempering pan. Add Mustard Seeds & wait till it spullter.Then add curry leaves,chopped ginger, asofetedia, Turmeric Powder & Red Chilly Powder & saute it for a minute & transfer the tempering to the Idly/Dosa batter.
Add onion,green chillies,coriander leavers ,salt to the batter & mix well.
Heat tawa or a griddle. Dip the bread slices in the dosa batter & placed it in a greased tawa or griddle. .
Pour some more dosa batter if needed on the top of bread slices.
Cook in a medium heat for a minute & then turn other sides & cook till toast turns crisp.
Cook evenly on all sides
Simple & Yummy dosa Toast is ready to serve. Serve it hot with Tomato Ketchup.

2014-07-06T00:54:00.001-07:00

SCHEZWAN VEG NOODLES WITH HOMEMADE SCHEZWAN SAUCE

INGREDIENTS FOR SCHEZWAN SAUCE:

Dry Red Chillies: 10

Kashmiri Red chilly Powder: 1 tsp

Blanched Tomato Paste: 4 tbsp

Oil: 3 tbsp

Vinegar: 3 tbsp

Minced Ginger: 1 sp

Minced Garlic: 1 tsp

Sugar: 1 tsp

Salt: to taste

INGREDIENTS FOR VEG NOODLES

Noodles: 1 packet:

Chopped Onion: 1/2 cup

Chopped Capsisum: 1/2 cup

Chopped French Beans: 1/4 cup

Salt: to taste

Black Pepper Powder: to taste

METHOD:

For Schezwan Sauce:

Soak Dry red chillies in a bowl of boiled water for about an hour.(I have removed the seeds of red chillies before soaking)
In a blender take dry red chillies, minced ginger & garlic, Blanched tomato taste, Kashmiri Red chilly Powder, Salt, Sugar and well with a spoon
Heat 3 tbsp of oil till smoke come and add oil to the blender.
Grind all the spices to a fine paste.
Your schezwan sauce is ready.

For Veg Hakka Noodles:

Boil enough water and cooked the noodles as per the packet Instruction with 1 tsp of oil and a pinch of sugar.
Drain and wash immediately with cold water to prevent sticking to each other.
Heat oil ina kadai , add chopped onion and fry for a while.
Add prepared schezwan sauce and stir on a medium flame till oil separates.
Add chopped capsicum and chopped french beans and stir for a minute and add the cooked noodles
Stir fry all the vegetable on a high label for a minute.
Toss the noodles with vegetable well so that everything mix up evenly.
Finally add black pepper and salt to tadte and mix well.
Switch off the flame and transfer the noodles into a serving bowl and serve hot.

Note: You can add any Veggie of your choice or availability in Noodles

Corn & Cheese Croquetees

2014-07-03T04:50:00.000-07:00

Corn & Cheese Croquettes

Ingredients:

Boiled & mashed Sweet corn: 1/2 cup

Boiled & grated Potatoes: 3/4 cup

Chopped onion 1/2 cup

Green chillies: 2 (Finely chopped)

Coriander Leaves: 1/4 cup (Finely chopped)

Cheese: 4-5 cubes

Bread Crumbs: 2 tbsp

all purpose flour: 1/2 tbsp

Salt : to taste

Red Chilly flakes:1/2 tsp

Pizza mix: 1 tsp

Black Pepper Powder: 1/2 tsp

Oil: for deep Frying

Method:

In a bowl take mash potatoes, boiled and grated corn kernels.
Add all the spices except cheese & oil and mix well.
Divide the dough into equal parts
Stuff the cheese cubes,close the ball well and give the ball a cylindrical shape
Once all the ball are ready refrigerate the ball for 45 min
Heat a deep pan or kadai with oil & drop in Croquettes & cook on all sides
Drain on kitchen towel and serve hot with tomato Sauce.

Rice Croquets

2014-07-03T04:48:00.002-07:00

Rice Croquet

For rice mixture

Left over cooked Rice : 1 cup

Boiled corn: 2-3 tbsp

Chopped coriander : 2 tbsp

Chopped green chilies: 1 tsp

Chopped onions: 2 tbsp

Salt to taste

Roasted cumin powder: 1 tsp

Red chilly powder 1 tsp

Grated cheese: 2 tsp

Grated Paneer: 2 tbsp

Bread crumbs : 2 tbsp

For batter

refined flour: 1 & 1/2 Cup

Salt to taste

Crushed black pepper to taste

Red chilly powder : 1 tbsp

Refined flour to dust

Bread crumbs to coat the croquet

Oil for Deep frying

METHOD

In a bowl mash the boiled rice.
Chop boiled corn and add to the rice mixture.
Now add chopped coriander, chopped green chilies, chopped onions, salt, roasted cumin powder, red chilly powder, grated cheese, paneer, breadcrumbs and mix well.
Prepare the ball from the mixture and keep it aside.
In a another bowl take refined flour, salt, crushed black pepper, red chilly powder, water and prepare a thick batter.
Take the rice balls and dust refined flour on it.
Put the prepared balls in the batter with one hand and with another hand coat balls with breadcrumbs.
Deep fry the prepared croquets in hot oil until golden brown and remove them on a tissue paper.
Your Rice croquets are ready to serve.

Bread Pakore

2014-03-30T22:05:00.001-07:00

Bread Pakora

Ingredients

2 slices of firm Brown bread (U can use White Bread also)
Gram flour (besan): 1 cup

Sooji: 1 tbsp
Salt: to taste
Asafoetida (hing): a pinch
Cumin seeds (jeera): 1 tsp
Green chillies: 2 (finely chopped)
Tomato Sauce: 2 tbsp
Green Chutney: 2 tbsp
Water: 1/2 cup
Oil to fry

Method:

Mix all the dry ingredients together: Gram flour ,Sooji, Asafoetida, cumin seeds, and salt
Add the water slowly to make a smooth batter. (Batter should be the consistency of pancake batter or dosa batter.
Next, add the green chilies and cilantro. Mix well.
Heat the oil in a frying pan on medium high heat.
Remove the crust from all sides of the bread.
Slice the bread into 2 equal parts (triangle shape).
Now you have 4 slices on Bread into triangular shape
In one part of Bread slice apply green chutney & on another slice apply tomato sauce.
Put both the slices over each other.
Dip the bread slices in the Gram flour batter one at a time and slowley drop into the frying pan.
Fry the Pakoras until both sides are golden-brown. The pakoras will take about 4 to 5 minutes to cook.
Turn them occasionally.
The crispy, delicious Bread Pakoras are ready to serve.
Serve hot with tomato Ketchup and Tea or coffee

Veg Calzone

2014-03-29T22:55:00.000-07:00

VEG CALZONE

I was planning to Prepare Calzone for a long time. But was not getting time to Prepare that. I have Bookmarked "Bell Pepper Calzones" from Divya Cook Book for making the calzone. But I was not very lazy to go out for grocery for purchasing the all kinds of pepper. So filling i have made as per my pantry availability.So I used Greeen Capsisum, boiled potato,Corn. and it really came out good. My hubby likes it and this made my day

Ingredients for outer Layer:

Instant Dry Yeast: 1&1/2 tbsp (I used Blue Bird)

Sugar:1 tbsp

Salt: a pinch

Oil: 1 tbsp

Warm Water: 3/4 Cup+3/4 Cup

Maida: 3 cups

For the filling

Oil - 2 tbsp

Boiled Sweet Corn: 1 cup

Boiled and mashed Potato: 1/2 cup

Onion - 1 big, finely chopped

Tomatoes - 2 medium, finely chopped

Bell peppers - 1 (finely chopped)

Red chilli powder - 1/2 tsp

Salt to taste

Tomato ketchup - 2 tbsp

Oregano: 1 tbsp

Red chilly Flakes: 1 tbsp

Pizza Mix: 1 tbsp

Black Pepper Powder: 1/2 tsp

Mozzarella cheese - 100 gms,grated

Method:

· Mix together warm water,yeast,salt and sugar in a bowl.Let it rest for 2-3 minutes till frothy.

In a big mixing bowl add flour and mix in salt.Pour the yeast mixture and start kneading the dough.Add more lukewarm water as required till you get a smooth dough

· Smear some oil on the bowl in which the dough was mixed and place the dough in it to rise.

· This will take around one hour. after one hour punch the dough again and let it rest for another 30-45 minutes

For the Filling:

· In a frying Pan heat oil. Once oil is done add onions and fry it for a minutes

· Mix in chopped Capsicum, boiled sweet corn and saute for a minute.

· Mix in the chopped tomatoes & mashed potatoes.

· Add red chilly powder,salt and tomato ketchup and saute for 2-3 minutes.

· Mix in the oregano, Pizza Mix, Black pepper Powder red chilly flakes.

· Mix well and switch off the flame.

· Punch down the dough and divide into 6 equal portions.Flour the counter top and roll the dough into a round shape approximately 7-8' diameter.

· Place the filling-about 2 tbsp and top with the grated cheese and fold over.

· Seal the edges .Brush the top of the calzones with the oil

· Preheat the Microwave in 200C

· Transfer the calzone to a baking sheet and bake in Pre heated oven at 200C for 10-12 minutes or until golden brown.

· Serve Immediately

Sweet Corn and Soya Chunks Pulao

2014-03-22T01:17:00.000-07:00

Sweet Corn and Soya Chunks Pulao

Ingredients:

Rice: 2 Cups

Cooked Soya Chunks: 1 cup

Sweet Corn: 1/2 cup (I have used frozen if you want you can use fresh )

Green Chillies: 2

Onion: 1 (finely sliced)

Tomato: 1 (Thinly sliced)

Turmeric Powder: 1/2 tsp

Red Chilly Powder: 1/2 tsp

Biryani Masala: 2 tbsp

Curd: 1/4 cup

Salt: to taste

Oil; 2 tbsp

Method:

Wash Rice and soak in water for 30 minutes.
Heat oil in a kadai, add onion and green chillies and saute till onion become transparent
Now add tomatoes and cook till tomatoes becomes mashy.
Add Soya chunks and saute for 1 minute.Add Sweet corn and saute for another 2 minutes.
Add all the masala , curd and mix up every thing .
When everything turns mushy add rice and mix properly.
Add enough water to cook rice and cook till the rice is done.
Serve hot with raita of your choice.

PANEER VEGETABLE DUM BIRYANI

2014-01-12T09:36:00.000-08:00

PANEER VEGETABLE DUM BIRYANI

This Biryani is nothing but a simple biryani in which Paneer is cooked with rice & other vegetable in Dum Style. This weekend in my Pantry was left with lot of Paneer and few vegetable. I was not in mood to prepare some Paneer curry so i decided to Prepare the Biryani. The recipe was very simple but it was tasty. I had paired the Biryani with Raita.

Ingredients:

For Spicing the rice:

Rice: 2 cups
Water: 3 Cups

Cloves:2

Green Cardamom:2-3
Cinnamon:1/2 "
Pepper Corn:3

Star Anise:1

Cinnamon:2
Oil: 1 tbsp
Salt: to taste

For Vegetables Mixture
Mix vegetable: 1/2 cup (I used Carrot, Beans & Green Peas)

Onion: 1 (Sliced)
Cumin Seeds:1/2 tsp
Ginger Garlic Paste: 1/2 tsp
Bay Leaves:2

Turmeric Powder: 1/2 tsp

Coriander Powder:1/2 tsp

Biryani Masala: 1 tbsp
Kashmiri Red chilly Powder: 1/2 tsp
Oil: for cooking
Salt: to taste

For Marination:
Cubed Paneer: 1 Cup
Yoghrut: 1 cup
Oil: 1 tbsp
Kashmiri Red Chilly: 1/2 tsp
Biryani Masala: 1/2 tsp
Salt: to taste

For Garnishing:

Coriander Leaves: 4 tsp (finely chopped)

Mint Leaves: 4 tsp (finely chopped)
Saffron (mixed in 1/4 cup milk)

Method:

Soak rice in water for at least 1/2 an hour
Saute Panner on a non stick tawa till golden brown on a medium flame.
In bowl take yogurt. Add all item under marination and mix well.Add the saute Paneer and mix well. Marinate the Paneer for 30 minutes.
Bring 3 cups of water to boil. Add the spices under the spices for spicing the rice. mix well and bring the water to boil & When water Starts boiling add the soaked rice. Cooked the rice is 3/4th done and drain away the excess water and keep aside.
In a non stick pan heat oil. Add onion and green chilly and saute till the onion becomes pink and translucent.Add ginger garlic paste ans saute for a minute
Add in mixed vegetable and fry the vegetable on a high flame for 2-3 minutes.Cover and cook the vegetable till half done..
Add rest of the spices and mix well.
Add marinated Paneer in the pan and saute for another 2 minutes.
Add chopped coriander leaves and mint leaves. Mix well and keep aside
Take any flat bottomed thick pot add one tbsp of oil and spread oil over the inner side of pot.
Spread one layer of rice in the pot.Add the vegetable. Pour 1 tbsp of the saffron milk,
Spread another layer of rice and repeat the layer with rice------>Vegetable & Paneer----------> 1 tbsp of saffron milk------------->rice
Finish the layer with mint & Coriander Leaves and fried onions and remaining saffron milk.
Cover the Pot with aluminium foil and put the lid on the top. Cook on low medium flame for 45 minutes till the biryani is done.
Serve with raita or any curry of your choice.

KADAI PANEER

2014-01-10T08:13:00.002-08:00

KADAI PANEER:

Kadai paneer is the easiest paneer recipe that I make. It can be used as a as side dish for roti, but it will also goes well with simple pulaos or Biryani too. The coriander seeds and capsicum are the highlights of this recipe. Kadai Paneer is nothing but a simply, mild spicy & flavorful side dish using Paneer, Tomato & Capsicum. I usually order Kadai Panner while we go out for dinner or Lunch but have never tried at home. So recently tried this at home and my hubby loved it a lot.

Ingredients:

· Paneer: 400gm (cut into cubes)

· Onion: 2 medium (Sliced)

· Tomato 4 Medium, (finely chopped)

· Capsicum/Bell pepper 1 medium (diced)

· Ginger 1&1/2 " piece (crushed)

· Garlic 4 fat cloves (crushed)

· Garam Masala Powder 1 tsp or less

· Salt to taste

· Sugar: a pinch

· Coriander Leaves: few finely chopped

To Dry Roast & Grind

· Coriander Seed: 3 tbsp

· Dry Red chilly 5 no

Method:

Heat a pan, dry roast red chilly n coriander seeds for a minute in medium heat then coarsely grind them in blender

Heat oil in a kadai, when its heated add crushed ginger and garlic and stir fry till raw smell leaves.

Now add finely chopped onions and sauté until it turns golden brown.

Then add finely chopped tomatoes, sprinkle little salt & sugar and sauté until the tomatoes turn soft n mushy.

Now add the ground chilly-coriander mixture, Garam Masala powder and stir fry for a minute.

And then add capsicum and stir fry for a minute.

After that add paneer cubes, salt and gently combine everything and stir fry for a minute

Lastly add finely chopped cilantro & switch off the stove.
Your delicious & Flavourful Kadai Paneer ready. Serve hot with rotis

Sweet Corn Cilantro Rice

2014-01-07T08:32:00.000-08:00

Sweet Corn Cilantro Rice

Today I am sharing with you all a very simple and quick rice recipe with fresh coriander leaves. It is also a perfect lunch box recipe at office or for kids at school , all we need is some papads or raitha to go along with it. Anyone can prepare this simple rice recipe

Ingredients:

Cooked Rice: 1 Cup

Sweet corn kernels: 1/4 Cup (Frozen)

Lime Juice: 2 tsp

Onion: 1 (small finely chopped)

Green Chilies: 1 (finely chopped)

Salt: to taste

Chopped Coriander Leaves: 1/2 cup

Green chilies: 1 (finely chopped)

Oil: 2 tbsp

Ginger Garlic Paste: 1 tsp

Black Pepper powder: 1/4 tsp

Biryani Masala Powder: 1/2 tsp (I used Everest Biryani Powder).

Cumin Seeds: a pinch

Method:

Heat Oil in a Kadai or frying pan add cumin/jeera seeds, & when it starts sizzling, add finely chopped onions & green chilies and saute till it turns translucent

Add Ginger garlic paste and saute till oil separate

Now add Corn kernels and mix well and stir fry for a minute

Now add cooked rice and mix well. Add black pepper powder, Biryani Masala, Salt & mix well.

Sprinkle some water and cook covered in medium heat for 1 minute

Add finely chopped coriander Leaves n give it a gently stir and lastly add lime juice

Mix well and turn off the Gas

Your’s Yummy n Flavourful Sweet Corn Cilantro Rice is ready

Egg-less Mocha Chocolate Coffee Cupcakes

2014-01-03T07:50:00.003-08:00

Egg-less Mocha Chocolate Coffee Cupcakes

Mocha Chocolate Coffee Cupcake

Ingredients

Dry ingredients:

All purpose flour - 1 cup
Baking powder - 1 tsp
Sugar, powdered - 3/4 cup
Cocoa powder - 1 1/2 tbsp

Wet ingredients:

Butter, softened unsalted - 5 Tbsp
Milk - 1/2 Cup
Instant Coffee powder – 1 Sachet (I used Re 1/- Sachet)
Vanilla essence - 1/2 tsp

Curd: 2 tbsp

Method:

Pre-heat the oven to 200 degrees C. Line the cupcake moulds with papercup liner and keep aside.
In a bowl sift maida, baking powder, cocoa powder atleast 3 times and keep aside.
In another bowl Cream together sugar, curd and butter till it's light and fluffy
Add vanilla essence, coffee powder and mix well
Now add the maida mixture in the curd and butter mixture with One tbsp at a time and ingredients and combine it gently
Next add milk till and gently fold till you get a smooth batter
Pour the batter into the cup cake mould & Bake at 180 degrees for 14 mins. Check with a knife or a toothpick inserted into the cupcake comes out clean.
Take the cupcakes out of the oven. Let them cool entirely before frosting

Mocha Chocolate Syrup Frosting

Butter unsalted, softened - 3 tbsp
Chocolate Syrup: 4 tbsp
Instant Coffee Powder - 2 tbsp
Fresh Cream - 4 tbsp

How to make the Frosting

In a MW bowl take the Chocolate Syrup and microwave it for 3 minutes
Again add the butter and cream, MW for a minute. Stir well and again MW for a minute.
Once the Mocha Frosting is cooled, top it on the cupcakes, sprinkle sparklers and serve.

BHAKARWADI CHAAT

2013-08-27T09:05:00.003-07:00

BHAKARWADI CHAAT

I am using Sanjeev Kapoor recipe as a basis of my this chaat. In the original recipe Sanjeev Kapoor have used mini mini Bhakarwadi but in my pantry big size bakarwadi. So i have used that and a little variation i have done.

Ingredients:

Bhakarwadi : 6-8 (Big size)

Beans Sprouts: 1/4 cup

finely chopped onion: 1/2 cup

Finely chopped Tomato: 1/2 Cup

Finely chopped cucumber: 1/2 cup

Boiled Potatoes: 2 (Medium chopped)

Salt: to taste

Sugar: a pinch

Chaat Masala: 1/2 tsp

Red Chilly Powder: 1/2 tsp

Yoghrut: 1 cup (whisked)

Green Chutney: 2-3 tbsp

Sweet Chutney: 2-3 tbsp

Sev: 1/4 cup

Coriander Leaves: few strings (for garnishing)

Method:

Blanch the beans Sprouts in boiling water. Strain the beans sprouts from water and keep aside.
Arrange the Bhakarwadi in a serving plate.

On the top of these bhakarwadi add finely chopped onion, tomatoes,cucumber, potatoes and moong sprouts.

Sprinkle salt, red chilly powder,chat masala,Red chilly Powder,sugar over them.
Drizzle sweet chutney and Green Chutney over them.
Cover the chaat with yoghurt on the top.

Sprinkle the Sev over the yoghurt.
Garnish with coriander Leaves.
Serve immediately.

Bread Poha

2013-08-19T08:47:00.002-07:00

BREAD POHA

Bread poha is a quick snack or breakfast recipes which can be easily prepared at home. I was bored enough to same Sandwiches, Bread butter or Bread jam for a weekdays Breakfast. So today i decided to prepare poha i.e bread poha for the breakfast for a change. And this takes me to my school days, when one of my friend use to get bread poha for her Lunch and it used to be so delicious that we used to grab all her bread poha and she hardly gets to eat the stuff. So remembering my school days i started preparing Bread Poha for the Breakfast.

Ingredients:

Bread Slices: 4-5

Boiled Potatoes : 1 (Peeled & cubed)

Onion: 1 (finely chopped)

Groundnuts: 3-4 tbsp (fried in little oil)

Green chillies: 1 (finely chopped)

Tomatoes: 1 (finely chopped)

Boiled Sprouts: 1/2 cup (I was having left over beans sprouts in the refigerator, so thought of using in the Poha in order to make poha more healthy).

Grated Ginger: 1/4

Cumin Seeds: 1/2 tsp

Turmeric Powder: a pinch

Mustard Seeds: 1/2 tsp

Cooking oil: 2 tbsp

Red chilly Powder: 1/4 tsp

Lemon juice: 1/2 tsp

Salt: to taste

Note: I have used Brown Bread but you can also use white Bread for making the Poha.

Method:

Chop or tear the bread slices into small pieces, sprinkle water on the top and keep aside.
Heat oil in a pan. Add mustard and cumin seeds in the pan and when both stars splutter, add green chillies and finely chopped onion and saute for a minute.
When onion softens add chopped potatoes,add mix well.
Add chopped tomatoes, beans sprouts, salt, turmeric Powder, red chilly powder and mix well.
Add chopped bread pieces and mix well.
Add fried ground nuts, lemon juice, mix gently and serve hot "BREAD POHA" along with Tea.

Fruit Bread

2013-08-16T11:19:00.002-07:00

Fruit Bread

These days i hardly get time to visit my blog and share with you all anything new recipes. Last weekend i made an attempt to prepare fruit cake in loaf. But i get time to share with you today. I have used the recipes from allreceipes.com. This recipes was for all the begineers. I tried their version and my experiment was successful.

Ingredients:

All purpose flour: 1&1/2 cup

Baking Powder: 2 tbsp

Baking Soda: 1 tsp

Sugar: 1cup

Butter: 1/2 cup (at room temperature)

Eggs: 2

Truity Fruit:

Vanilla Essence: 1 tbsp

Method:

Preheat oven to 200 degrees C.
Grease one pan of our choice
Sieve flour, baking powder, soda, salt two to three times and keep aside
Mean while break the egg in a bowl and beat till the eggs become fluffy.
Add powdered sugar, butter and beat again till it becomes creamy
Add flour adding one tbsp at a time. Fold the mixture with the help of spatula once
Add raisins and truity fruity and fold the mixture once again.
Bake in greased 4 1/2 x 8 1/2 inch loaf pan at 200 degrees C)for 35 to 40 minutes.

Chickpea & Red Kidney Beans Salad with Thousand Dressing

2013-08-15T08:17:00.002-07:00

Chickpea & Rajma Salad with Thousand Dressing

Ingredients:

For Salad Dressing:

Curd: 1/4 cup

Sugar:1/2 tsp

Eggless Thousand Dressing: 1 tbsp

Mustard Powder: 1/2 tsp

Salt: as per taste
Olive Oil: 1 tsp

For Salad:

ChickPea: 1/2 cup (soaked overnight & Boiled)
Red Kidney Bean (RAJMA) : 1/4 cup (soaked overnight & boiled)

Potato: 1 (Big boiled, peeled & cubed)

Onion: 1 (Big, cubed)
Tomato: 1 (big, cubed)
Onion: 1 (Medium finely chopped)
Cucumber: 1/4 cup (finely chopped)

Method:

Mix together all the ingredients under salad dressing.
In a wide bowl combine together the ingredients under Salad and mix well.
Just before serving the salad combine the salad and dressing.
Mix well and serve immediately

Bread ki tokri

2013-05-26T06:21:00.002-07:00

Bread ki Tokri

Ingredients:

White Bread Slices: 6

For the fillings:

Onion: 1 (small,finely chopped)
Corn: 1/2 cup (boiled or steamed)
Chopped Coriander: 1 tbsp
Cucumber: 1/4 cup (finely chopped)
Lemon juice: 1 tsp
Salt: to taste
Chaar masal: 1/4 tsp
Olive Oil: tbsp
Chiili flakes:1/4 tsp
Oregano: 1/4 tsp
Black Pepper powder: a pinch
Green Chutney: 1 tbsp

Method:

Keep the bread on a rolling board and with the help of rolling pin press the bread gently and roll out the bread thinly.
Take a 3-4" inch bowl and cut out the round from the bread. keep aside
In a bowl mix all the ingredients under filling ,mix well and keep it aside.
Take a muffin tray, place bread rounds in the muffin tray. Place the muffin tray on medium tray and grill for 5-6 minutes or till evenly browned on the edges.
To serve, put some filling in the tokri you just prepared and serve immediately.

USAL PAV

2013-05-26T00:01:00.000-07:00

USAL PAV

Ingredients:

For the USAL:

Moong Sprouts: 1 cup

Onion :1 (Large finely chopped)

Ginger Garlic Paste: 1 tbsp

Turmeric Powder: 1 tsp

Red Chilly Powder: 1 tsp

Goda Masala: 1 tsp

Asafetida : a pinch

Salt : to taste

For the Goda Masala

Coriander Seeds: 2 tbsp

Cumin Seeds: 1/2 tbsp

Dry Red Chilles: 2-3

White Sesame Seeds: 1 tbsp

Black Pepper Powder: 1/2 tbsp

Asafetida: a pinch

Dried Coconut Powder (dessicated coconut): 2 tbsp

Cloves: 2-3

Green Cardamon: 2-3

Turmeric Powder: 1 tsp

For the Gravy:

Onion: 1 (Large, finely chopped)

Tomato: 1 (Medium finely chopped)

Tamarind Paste: 2 tbsp

dessicated coconut: 2 tbsp

Red Chilly Powder: 1 tsp

Turmeric Powder: 1/2 tsp

Goda Masala: 2 tsp

Sugar: 1.2 tsp

Oil : 5-6 tbsp

Salt: to taste

For the garnishing:

Chopped tomatoes: 1 tbsp

Chopped Onion: 1 tbsp

Chopped Coriander Powder: 1 tsp

Sev:5 tbsp

Farsan: 2 tbsp

Method of Preparation

Goda Masala:

Dry roast all the ingredients under the Goda Masala over low flame for about 5-6 minutes.
Allow it to cool
Once cooled grind the ingredients together in a grinder or a mixer
Store the goda masala in a air tight container and use as required.

for the Usal

Pressure cooker the sprouted beans till they are cooked.
Strain the cooked bean from water and keep the stock aside.
In a kadai heat oil ginger garlic paste, chopped onion and saute for a minute
Add asafetdia, turmeric powder, red chilly powder, goda masala and mix well
Add cooked sprouted beans. mix well.
Add salt to taste.
Cover the kadai and allow it to cook for another 5-7 minutes on a low flame.
Your sprouted beans is ready.

Hot and Spicy Gravy for the usal

Heat oil in pan. add mustard seeds, asafetida powder,sugar and saute for a few seconds.
Add ginger garlic paste and chopped onion and saute till onion turns pink.
Add Turmeric Powder, Coriander Powder, chopped tomatoes, goda Masala, desidicated coconut Mix well and saute for a minutes.
Remove from fire and allow it to cool and grind it to a smooth paste and keep it aside.
Your Spicy Gravy for usal is ready.
In a pan add 1 tbsp of oil. add the spice gravy for usal that we have just prepared. Mix well and allow the gravy to come boil.
Add salt and cook till oil leaves the side.
Now add sported beans. and mix well
Add Goda Masala, tamarind paste and mix well.
Keep the gravy on a medium flame and cook till the gravy becomes thick.
Your usal is ready. Add coriander leaves for garnishing

For the Serving:

Take the Usal in a bowl.
On the top add chopped onion, chopped tomatoes, Coriander leaves
Top it with farsan and sev.
Serve immediately with Pav

Divine Red Mocktail

2013-04-28T07:51:00.000-07:00

Divine Red Mocktail

Ingredients:

Sweet Lime : 2

Beet Root: 1 (Medium)

Real Mango Juice: 1/2 Glass

Lemon Juice: 1 tbsp

Ginger Juice: 1 tsp

Black Salt: to taste

Sugar: to taste

Salt: a pinch

Ice Cubes: As Desired.

Directions:

Wash and peel the beet root and chop them into small pieces
Peel the Sweet Lime and cut them into pieces.
In a blender take Sweet Lime, beet root & ½ cup of water and blend them into a puree.

Note: You can also take the juice of sweet Lime and Beetroot using Juicer but
as I don’t have a juicer so I have used blender for the same.

Drain the Juice and keep it aside.
In a Mocktail/Cocktail shaker take all the ingredients. Closed the Lid
Shake well.
Take the Juice on a serving glass

Note: If you don't have a mocktail/cocktail mixer you can do the same with the help of 2 tumblers.

Serve Immediately.

Acchari Bhindi in Microwave

2013-03-16T07:06:00.001-07:00

Acchari Bhindi in Microwave

Ingredients:

Bhindi (Lady finger): 500 gm

Onion :1 (large thinly sliced)

Tomatoes: 1 (Medium thinly sliced)

Salt: to taste

Dhania Powder: 1 tsp

Red Chilly Powder: 1/2 tsp

Garam Masala: 1/2 tsp

Turmeric Powder: 1/4 tsp

Dry Mango Powder (Amchoor Powder): 1/2 tsp

Lemon Juice: 1 tsp

Oil: for cooking

For Tempering:

Oil: 1 tbsp

Green Chilles: 1 (finely chopped)

Cumin Seeds: 1/4 tsp

Mustard Seeds: 1/4 tsp

Methi Seeds: 1/4 Seeds

Fennel Seeds: 1/4 tsp

Nigella Seeds (Kala jeera, Kalongi): 1/4 tsp

Instructions:

Wash Bhindi and wipe them. keep aside until Bhindi dry.
Cut the bhindis lengthwise into thin pieces.
Grease a non stick tawa. Place the thinly sliced on it. mix well and add 1 tbsp of oi; over Bhindi and mix well.
Place the tawa on high rack and grill the Bhindi for 10 minutes.
Mix lightly and grill the Bhindi again for 5 minutes.
Transfer the Bhindi into a microwave safe dish.
Heat kadhai add oil and all other ingredients for tempering. Once they start crackling,add these spices to our grilled bhindi. Mix well.
Now add salt and other spiecs. Mix well
Sprinkle water over hindi and microwve for another 10 minutes.
Mix well and microwave for another 5 minutes.
Serve hot with phulkas or chapati.

Urad Dal Ki Khasta Kachori

2013-02-02T22:35:00.000-08:00

Urad Dal Ki Khasta Kachori

Ingredients:

For dough

Refined flour (Maida): 1 Cup

Wheat flour: 1/4 Cup

Semolina: 1/4 Cop

Cooking Oil: 2 tbsp

For Filling:

Skinned black gram (Dhuli Urad ki dal): 1 Cup

Yellow Mong Dal: 1/2 Cup

Red chili Powder: 1 tsp

Coriander seeds crushed coarsely: 1 tbsp

Dry mango (amchur) powder: 1 tsp
Chaat Masala: a Pinch

Garam masala powder: 1 tsp

Asafetida: a pinch

Cumin Seeds: 1/2 tsp

Salt to taste

For Frying: Cooking oil to deep fry

Method:

Mix the Maida, Semolina,Wheat flour and salt in mixing bowl. Add oil, rub until fully incorporated and the mixture resembles coarse breadcrumbs. Add warm water; knead to make smooth and pliable dough. Cover with moist napkin and keep aside for one hour.
Soak both the Dal in water for three to four hours. Put soaked moistened Dal in a blender & Grind it coarsely. It Note: It should be grainy & not a fine paste.
Heat 2 tbsp oil in a non-stick pan. Add Asafetida.
Add Cumin Seeds and roughly crushed coriander Seeds & fry for a minute.
Add the coarsely ground dal and sauté over medium heat to get rid of moisture. When the mixture starts drying out add all other ingredients to be added in the stuffing. The stuffing should be damp and not wet. Switch off the gas and keep aside to cool.

Make equal sized small balls of dough. Roll out the balls to approximately three to four inches in diameter. Put about 1 tbsp of stuffing in the center. Seal the edges together using a little water and roll into a round ball. Press down the ball making it flatter. Roll it lightly, slightly thicker than puri with the help of oil or dry flour.
Heat the oil in a wok (kadhai); deep-fry the stuffed kachoris, a few at a time, on medium heat till they puff up and become crisp and golden.
Remove and drain the excess oil on absorbent kitchen paper towels.
Serve hot with Aloo Ki Sabji and pickle.

TRICOLOR BREAD PAKODA

2013-01-25T09:58:00.001-08:00

TRICOLOR BREAD PAKODA

Ingredients

White Bread: 6 Pieces
Gram Flour: 1/2 Cup
Tomato Ketchup: 1/2 cup
Coriander & Mint Chutney: 1/2 Cup
Red Chilly Powder: 1/2 tsp
Coriander Powder: 2 pinch
Roasted Cumin Powder:1/2 tsp
Oregano: 1/2 tsp
Salt: to taste
Water: 1 cup
Oil: for Deep Frying

Method:

In a bowl of tomato Ketchup add oregano,a pinch of red chilly Powder and mix well and keep aside.
Cut the Edges of Bread Slices.
In a bowl take Gram Flour,add Salt, Red Chilly Powder & mix well.
Add water to make it smooth Paste without any Lumps.
Take 3 Slices of White Bread, .
Take one Slice of White Bread & Spread Tomato Ketchup on this slice in apporiate Quantity.
Take second slice of bread & put them over the first slice.
Then take 3rd slice of Bread and spread mint & coriander Chutney on this slice in apporiate quantity & put over the second slice of Bread
Heat Oil in a Kadai for deep frying.
Once the oil is hot,Take all the 3 slices together & Dip the them into Gram flour batter and Deep fry until it becomes golden brown.
Turn and cook on all sides.
Once one, take the Bread Pakoda out & place them into absorbent Paper
Once cool down cut the Bread Desired shape & Tricolor " Bread Pakoda is ready to serve"
Serve these Bread Pakoda with tomato Ketchup and Tea.

Potatoes in Spinach Gravy

2013-01-23T09:55:00.000-08:00

Potatoes in Spinach Gravy

Ingredients:

Spinach - 2 cups (leaves only)

Potatoes: 4 (Peeled,cubed and deep fried)

Note: You can also use half boiled Potatoes

Onion - 1 Large finely chopped & 1 Small (for grinding)

Tomatoes - 1 medium

Garlic - 3 cloves

Green chilly - 2

Cumin seeds - 1 1/2 tsp

Turmeric - a pinch

Red chilly powder - to taste

Garam Masala: 1/2 tsp

Coriander Powder:1/2 tsp

Cumin Powder: 1/2 tsp

Salt - to taste

Sugar - 1/2 tsp

Method:

Discard the stalks of the spinach, retaining only the leaves.
Clean the leaves by washing them under running water.
Grind the the tomatoes,Kismis,almonds, one small onion to a fine paste.Keep aside
Then, add half a cup of water and blanch the spinach in the microwave - this should take about 3-5 mins, and this depend on the power of your microwave. Set aside to cool. For me it took about 4 mins.
Once it cools down blend the spinach to a smooth puree. Keep aside.
Next, in microwave proof bowl, add oil and heat it for 30 seconds. Add cumin seeds and garlic and microwave for a 30 seconds
Then add the chopped onions and green chilli and microwave for 2 mins, stirring once in between.
Now add grinded paste,mix well and microwave it for 4-5 minutes, stirring twice in between.
Add the dry Masala,salt,sugar and the seasoning, microwave for another 3 mins.
Add grinded spinach, fried potatoes and mix well.
Cover and microwave for another 6 minutes,stirring twice in between and serve hot with jeera rice/rotis.

SOOJI DHOKLA IN MICROWAVE

2013-01-20T18:30:00.000-08:00

SOOJI DHOKLA IN MICROWAVE

DHOKLA is a snack which predominantly comes from the state of Gujarat in India. Traditionally it is prepared from Chickpeas or Besan which is soaked and fermented with yogurt overnight.

Ingredients:

For The Base

Coarse Sooji - 1 Cup (Not Roasted)
Plain Yogurt - 1/2 Cup

Water: 4 tbsp

Green Chillie Paste: 1 tsp
Lemon Juice - 1 tbsp
Turmeric Powder - 2 pinches
Eno Powder: 2 tbsp (Plain Eno Powder)

Salt: to taste

Sugar: a pinch

For Tempering

Oil: 2 tbsp

Mustard Seeds - 1/2 tsp

Seaseme Seeds: 1/2 tsp

Asafetida: a pinch

Red Chilly Powder: a pinch

Curry Leaves - few

Cilantro - Optional

Instructions:

In a mixing bowl, combine the Sooji,Yogurt, Lemon Juice salt and green chilles paste to make a batter. The batter should be of medium consistency (like an idly batter).
Add some water if needed to get the batter to the right consistency.
Keep aside the mixture for about 15-20 minutes.
Now in take a medium size microwavable dish. Grease the inside of the dish with some refine oil.
Add Eno to the rested batter,mix well and immediately transfer the Batter to the greased bowl.
Microwave on high Power for 8 minutes( depends on the make of the microwave, so roughly between 5 -8 minutes).
Pierce a knife and see if it comes out clean without sticking to make sure it is cooked properly.
Remove from the dish after it cools down a bit into a plate.
Your Dhokla is ready
Take 2 tbsp of water and mix a pinch of salt and 1 tsp of sugar to it. Mix till the sugar is dissolve in water and pour this mixture over dhokla
- - Cut into desired shape
Heat Oil in a small kadhai, add mustard seeds. when it starts crackling add seaseme seeds,Asafotedia, Curry leaves
Immediately pour the tempering over the DHOKLA.
Garnish with chopped Coriander Leaves and serve

Green Salad

2013-01-19T09:00:00.000-08:00

Green Salad

Ingredients:

Cucumber (Peeled & Cubed): 1 Cup

Carrot (Peeled & Cubed): 1/2 Cup

Raddish (Peeled & Cubed) :1/4 Cup

Onion (Cubed): 1/2 cup

Tomato: 1/2 Cup (cubed)

Boiled Sweet Corn: 1/2 Cup

Lettuce :1 2 leaves (torn into pieces)

For Dressing :

Mustard Seeds: 3 tbsp

Olive Oil: 2 tbsp

Honey: 1 tbsp

Salt: to taste:

Lemon Juice: 5 tbsp

Black Pepper Powder: to taste

Note: You can take Vegetables of your Choice also

Instruction:

Take all the items under Dressing in a blender and blend all the mixture for a minute. Your Dressing is ready.
In a bowl take all Cucumber, carrot,Raddish,Onion and lettuce . Mix well and keep them in a refrigerator till serving time
Before Serving take out the salad from Refrigerator add the dressing. Mix well.
Serve Immediately

My Kitchen Experience

Stuffed Alloo Tikki

Bread Toast with Leftover Dosa/ Idli Batter

Corn & Cheese Croquetees

Corn & Cheese Croquettes

Ingredients:

Method:

Rice Croquets

Bread Pakore

Veg Calzone

Ingredients for outer Layer:

Instant Dry Yeast: 1&1/2 tbsp (I used Blue Bird)

Sugar:1 tbsp

Salt: a pinch

Oil: 1 tbsp

Warm Water: 3/4 Cup+3/4 Cup

Maida: 3 cups

For the filling Oil - 2 tbsp

Boiled Sweet Corn: 1 cup

Boiled and mashed Potato: 1/2 cup

Onion - 1 big, finely chopped

Tomatoes - 2 medium, finely chopped

Bell peppers - 1 (finely chopped)

Red chilli powder - 1/2 tsp

Salt to taste

Tomato ketchup - 2 tbsp

Oregano: 1 tbsp

Red chilly Flakes: 1 tbsp

Pizza Mix: 1 tbsp

Black Pepper Powder: 1/2 tsp

Mozzarella cheese - 100 gms,grated

· Mix together warm water,yeast,salt and sugar in a bowl.Let it rest for 2-3 minutes till frothy.

In a big mixing bowl add flour and mix in salt.Pour the yeast mixture and start kneading the dough.Add more lukewarm water as required till you get a smooth dough

· Smear some oil on the bowl in which the dough was mixed and place the dough in it to rise.

· This will take around one hour. after one hour punch the dough again and let it rest for another 30-45 minutes

For the Filling:

· In a frying Pan heat oil. Once oil is done add onions and fry it for a minutes

· Mix in chopped Capsicum, boiled sweet corn and saute for a minute.

· Mix in the chopped tomatoes & mashed potatoes.

· Add red chilly powder,salt and tomato ketchup and saute for 2-3 minutes.

· Mix in the oregano, Pizza Mix, Black pepper Powder red chilly flakes.

· Mix well and switch off the flame.

· Punch down the dough and divide into 6 equal portions.Flour the counter top and roll the dough into a round shape approximately 7-8' diameter.

· Place the filling-about 2 tbsp and top with the grated cheese and fold over.

· Seal the edges .Brush the top of the calzones with the oil

· Preheat the Microwave in 200C

· Transfer the calzone to a baking sheet and bake in Pre heated oven at 200C for 10-12 minutes or until golden brown.

· Serve Immediately

Sweet Corn and Soya Chunks Pulao

PANEER VEGETABLE DUM BIRYANI

KADAI PANEER

Sweet Corn Cilantro Rice

Egg-less Mocha Chocolate Coffee Cupcakes

BHAKARWADI CHAAT

Bread Poha

Fruit Bread

Chickpea & Red Kidney Beans Salad with Thousand Dressing

Bread ki tokri

USAL PAV

Divine Red Mocktail

Acchari Bhindi in Microwave

Urad Dal Ki Khasta Kachori

TRICOLOR BREAD PAKODA

Potatoes in Spinach Gravy

SOOJI DHOKLA IN MICROWAVE

Green Salad

For the filling

Oil - 2 tbsp