My Cook book

Pongsri - Thai Restaurant - New York

2012-03-19T16:46:00.001-07:00

I Love this restaurant, Which is located in New York.
Even though place is not that spacious, but both food quality and taste are excellent !!

We ordered Thai Iced tea, Tom-ka-gai Soup, Gang- Karee and Gang-Sub-pa-rod !

Thai Iced tea

Tom-ka-gai Soup - Love this soup, Yummy.

Gang-Karee and Gang-Sub-Pa-Rod - For me Gang Karee was more good. My husband liked both, so give a try and decide !

Healthy Chicken Vegetable Fried Rice

2012-03-19T10:54:00.001-07:00

Ingredients:

Boneless Chicken ( Cut into small pieces) - 250 gms
Carrots , Fresh Beans, fresh green peas and Bell peppers (Finely Chopped) - 1/3 cup
Onion (Finely Chopped) - 1 Large
Spring Onion (Finely Chopped) - 1 cup
Green Chilles (Finely Chopped)-3
Basmati rice - 2 cups
Ginger Garlic paste - 2 tsp
Clove & Cinnamon powder / Garam Masala - 1/4 tsp
Chilly Flakes - 1/4 tsp
Black Pepper Powder - 1 1/2 tsp
Soya Sauce - 1 tsp
Oil
Salt to taste

Method :

Add oil to pan, once it is hot add chicken pieces, 1tsp ginger garlic paste and black pepper.
Fry it until chicken is cooked nicely.

Add oil to another pan, add 1 tsp ginger garlic paste and after 30 secs add onion and green chilly.
Fry it for 2 mins and add green beans, green peas, carrot and fry it for another 3 mins.

Add little water to the vegetables and close the lid, let it cook for 2 mins.
Add bell peppers and fry it for 2 more mins.
Add chicken pieces, garam masala, red chilly flakes and soya sauce.

Fry it for another 3 mins and Chicken vegetable fried rice is ready to have!

Keema dosa

2012-01-21T18:13:00.000-08:00

Ingredients :

Dosa Batter - 1 cup
Keema- 1 cup ( Please refer this link for keema recipe http://shrucookbook.blogspot.com/2012/01/keema.html)

Method :

Spread dosa batter on to hot dosa pan.
Once it is crisp add keema to it.
Roll it and keema dosa is ready to have.

Keema

2012-01-21T18:09:00.000-08:00

Ingredients:

Turkey / Chicken Keema - 1/2 lbs
Onion - 1 finely chopped
Tomato - 1 finely chopped
Green chillies -3
Ginger garlic paste - 2 tsp
Corainder seeds - 1tsp
Garam masala - 1 pinch
Coriander leaves to garnish
Cumin Seeds - 1 tsp
Chilly Powder - 1/2 tsp
Salt to taste
Crushed red chilly - 1
Turmeric powder - 1/4 tsp
Corainder powder - 1 tsp
Black pepper - 3
Cinnamon - 1/2 inch
Cardamon - 1
Cloves - 2
Lemon juice

Method :

Grind coriander seeds into powder.
Add oil to pan followed by onions.
Add black pepper, cinnamon, cardamom and cloves to it and fry it till onion turns golden brown color.
Add coriander powder and cumin seeds to it.
Add ginger garlic paste to it and keep stirring it.
Add kheema to it and mix it well so that it is shredded finely.
Close the lid of the pan for sometime till the keema cooks well/ till keema turns into brown color.
Add salt, chilly powder, turmeric powder, coriander powder and crushed red chilly.
Fry it until keema leaves oil.
Once it kheema leaves oil add tomato to it and fry it nicely until tomatoes are mashed well.
Add garam masala and stir it well.
Add green chilly and lemon juice and stir it nicely.
Garnish with coriander leaves. Keema is ready to have.
Goes well with chapati/ roti

Turkey Kofta curry

2012-01-21T12:08:00.000-08:00

Ingredients:

Turkey/ Chicken Keema - 1/2 lb
Yellow roasted split peas/chana dalia - 1/4 cup
Garlic - 6
Onion - 1/2 thinly sliced
Cloves - 2
Cardamom - 1
Cinnamon - 1/2 inch
Black pepper - 3
Chilly powder - 1/2 tsp
Coriander powder - 1 tsp
Turmeric Powder - 1/2 tsp
Cumin seeds - 1/2 tsp
Salt to taste
Oil

Method:

Kofta preparation :

Grind yellow roasted split peas in mixer.
Add this powder into keema.
Grind all the masalas / add garam masala to the above.
Add chilly powder - 1/4 tsp and salt and mix all really well.
Make small balls out of mixed keema.

Kofta curry :

Add oil to pan followed by thinly sliced onions and fry them till they turn golden brown.
Add meat balls into the pan and roast them till they turn brown.
Pressurize the meat balls and onion for 30 secs.
Add garlic paste, turmeric powder, chilly powder, salt, coriander powder and cumin seeds.
Add water as required and boil meat balls nicely until it leaves oil.

Garnish with coriander leaves and kofta curry ready to have, goes well with chapati/ roti.

Idiyappam

2011-12-11T19:25:00.000-08:00

Idiyapam is a special dish prepared in Kerala and also in some parts of Tamil Nadu and Coastal areas of Karnataka.It is also called noolappam/ noolputtu from the word for nool or noolu in the major four languages in southern part of India, but is most commonly known as idiyappam or string hoppers. Known as Semige in Coastal areas of Karnataka. It is made of rice flour or wheat flour. It is generally served as the main course at breakfast or dinner together with a curry.

Ingredients:

Rice Flour - 1 cup
Water - 1 cup
Salt
Oil to grease idly plates

Method :

Bring the water to boil
Add salt and boiling water to rice flour and knead it nicely to form a smooth dough.

Add little of the above dough into the chakli tool.
Smear oil to the idly plates and press some of the dough into the idly plates.

Steam these for 5 to 10 mins. Idiyappam is ready to have. Serve hot with coconut chutney/ Vegetable kurma.

Vegetable Kurma :
Vegetable Kurma/ Coconut Chutney will be the best side dish for the idiyappam.

Ingredients:

Beans - 1/4 cup
Carrot - 1/4 cup
Cauliflower(Gobi) - 1/4 cup
Bell peppers - 1/4 cup
Potato - 1/4 cup
Green peas ( Frozen/Soaked overnight) - 1/4 cup
Onion - 1
Ginger garlic paste - 1 tsp
Coriander powder - 1 tsp
Green chilly - 3
Coriander leaves - 5 to 6 strands
Coconut - 6 to 7 tsp
Tomato - 1

Method:

Add Onion- 1/4, ginger garlic paste, Coriander powder, green chilly, coriander leaves and coconut to grinder, masala paste is ready.
Add oil to pressure cooker followed by onion- 3/4 finely chopped.
Once onion turns golden brown add turmeric.
Add all the vegetables and fry it for 3 mins.
Add the masala paste to the vegetables and fry it for another 2 mins.
Finally add salt, tomato and little water.
Pressurize the cooker. Vegetable kurma is ready to serve with idiyappam.

Bread Upma

2011-11-20T10:50:00.000-08:00

Ingredients :

Bread slices - 4
Onion - 1
Tomato - 1
Urad dal - 1 tsp
Chana dal - 1 tsp
Ginger - finely chopped 1 inch
Green chilly -2
Red chilly powder - 1/2 tsp
Turmeric powder - 1/2 tsp
Curry leaves
Coriander leaves
Sambar powder - 1/2 tsp
Salt to taste
Oil
Mustard seeds - 1tsp
Jeera - 1/2 tsp
Water - 1/2 cup
Sev - 3 tsp (Optional)
Lemon juice - 1/2 tsp

Method:

Remove the slides of the bread slices.
Cut the bread slices into small pieces.
Take a pan add oil to it followed by mustard seeds.
Once mustard seeds starts spluttering add jeera to it.
Add urad dal, chana dal and green chilly.
Add finely chopped onions.
Add finely chopped ginger and fry it for 40 secs.
Add tomato, red chilly powder and tumeric powder and fry it for some time.
Add water to the pan and let it boil for 20 secs.
Add bread pieces and mix it well.
Stir it for another 3 mins / till the bread pieces are hot enough to have.
Squeeze a lemon and garnish it with Coriander leaves and sev(Optional).
Bread upma is ready to have.

Banana Oat Meal

2011-11-20T10:32:00.000-08:00

Ingredients :

Quaker Original oats - 1/2 cup
Milk - 1 cup
Sugar - 1/2 tsp
Banana - 1
Almonds - 2 to 3
Walnuts - 1

Method :

Add Oat meal and milk to one bowl
Heat it in microwave for about 2 mins / till the oat meal is cooked nicely.
Add Sugar, Sliced banana, Sliced almonds and walnut.
Mix it nicely and Banana Oat Meal is ready to have.

Green Gram Ladoo - ( Besan Ladoo Version)

2011-11-13T07:58:00.000-08:00

Sunday Special : Today once i woke up was planning to prepare something different. Suddenly my hubby gave idea that why dont we try Besan Ladoo ! which I never prepared before. This recipe is prepared by my hubby so entire credit goes to him ! :)
We have used Green gram instead of besan/ ladoo flour. As green gram is good for health and also tastes same as besan ladoo. Believe it or not it came out really good ! :)

Ingredients :

Green Gram - 1 cup
Sugar - 3/4 cup / according to your taste
Cardamom - 1 powdered finely
Almonds - 7 to 8
Ghee - 3 tsp
Cashew nuts to garnish

Method :

Add ghee to the pan and roast green gram till you get nice aroma from that.
Keep this aside and let it cool for some time.
Roast almonds with ghee, let it also cool for some time.

Grind roasted green gram finely and transfer it into a bowl.
Grind roasted almonds finely and transfer it to the same bowl.
Add ghee to the pan and keep it on medium flame.
Once the ghee is hot, keep the flame on low.
Add mixture of roasted green gram and almonds to it.
Keep frying it till the color changes to golden brown and also till you get nice aroma.
Later add sugar and also cardamom powder and mix it nicely.
Let it rest for 10 mins as making ladoo will be easy when it will be in warm temperature, so now ladoo powder is ready.
Smear ghee to your hands(Optional).
Take a handful amount of ladoo powder and make it round with the help of hands.
Roast cashew nuts in ghee to garnish.
Place these cashew nuts on top of the ladoo and green gram ladoo is ready to have. :)

Oats Dosa

2011-10-31T17:47:00.000-07:00

Ingredients :

Urad dal - 1/2 cup
Fenugreek seeds - 1 tsp
Oats - 1 cup

Method :

Soak Urad dal and fenugreek seeds overnight
Grind it nicely with grinder.
Place it in warm place(eg: Oven) and leave it for another 6 to 8 hours.
Soak oats for 15 mins.
Grind it nicely with grinder.
Mix urad dal mix and oats mix, batter is ready.

Heat the pan and pour the batter onto it.
Spread the batter in the circular motion and roast it.

Oats dosa is ready to have. Goes well with chutney or any curry.

Turmeric Chicken

2011-10-31T17:27:00.000-07:00

This dish will be loved by children and Americans as they dont like to have spices in the chicken curries. Basically for this dish only turmeric is used and cooked in such a way that it gives nice taste :) .

Ingredients :

Chicken - 1 lb
Onion - 1 large thinly sliced
Tomato - 2 finely chopped
Green chilly - 7
Ginger garlic paste - 2 tsp
Oil - 3 tsp
Cumin seeds/ Jeera - 1tsp
Turmeric powder - 1 tsp
Capsicum ( optional) - thinly sliced
Salt to taste
Coriander leaves

Method : ( Please make sure not to add water in this process)

Add oil followed by cumin seeds and Onion. Add Salt to onion so that it cooks fast.
Fry it until onion turns golden brown in color.
Add ginger garlic paste and fry it for another 1 min till raw smell goes off.
Add cleaned chicken, turmeric, green chilly and mix it well
Boil chicken until it leaves oil and water.
Add tomato and boil until chicken is cooked well and also tomato should be mashed well.

Add capsicum(optional) and fry it for another 5 mins.
Garnish with coriander leaves.
Turmeric chicken is ready to have. Goes well with Chapati/Roti

Egg puffs

2011-10-31T10:25:00.000-07:00

This will be the perfect snack for the perfect evening. Prepare this easy snack and make your evening special.

Ingredients :

Puff pastry sheets
Boiled egg - 2
Onion - 1
Tomato - 1
Ginger garlic paste - 1tsp
Coriander powder - 1tsp
Red chilly powder - 1/2 tsp
Oil - 1 tsp
Salt to taste
Coriander leaves
Ghee - 1 tsp

Method :

Egg :

Boil the egg in water for 12 to 15 mins and switch off the flame.
After 5 mins remove the egg shell and let it rest for 5 more mins.
Cut the boiled egg into two halves and sprinkle black pepper and salt to it.

Masala :

Add oil to the pan followed by onion.
Once the onion turns brown then add ginger garlic paste.
Once the raw smell of ginger garlic paste goes off then add tomato.
Fry it until tomato is mashed up nicely
Add coriander powder and chilly powder, fry it for another 2 mins.
Finally garnish it with coriander leaves and masala is ready.

Egg Puff :

Before using the puff pastry make sure it is in room temperature, if not, let it rest outside the freezer for 1 to 2 hours.

Once the puff pastry is smooth divide one sheet into 2 / 3 of equal sizes.
Roll the puff pastry.
Add the masala which is ready and on top of it put boiled egg.

Fold the opposite sides into one.
Smear ghee on aluminum foil/ aluminum tray and place the egg puffs on to it.

Set temperature to 450 degree and leave for 10 mins in oven.
Egg puffs are ready to have !

Masala egg omlette

2011-09-09T18:27:00.000-07:00

Ingredients :

Eggs -2
Onion - 1 thinly sliced
Tomato - thinly sliced
Carrot - 1/2 grated
Coriander leaves
Curry leaves - 2
Turmeric powder - 1/2 tsp
Chilly powder - 1/2 tsp
Jeera / Cumin seeds - 1/2 tsp
Powdered black pepper - 1/2 tsp
Salt to taste
Chicken masala - 1/2 tsp

Method :

Add 2 eggs to one bowl
Mix it well for 30 secs.
Add chilly powder and turmeric powder and mix it well for another 30 secs.
Add onion, tomato,carrot,curry leaves, coriander leaves, jeera,chicken masala and salt. Mix it well for 30 secs.
Heat a pan, reduce the flame and make sure it is not too hot.
Pour the egg mixture onto the pan. sprinkle few oil drops and powdered black pepper roast it for 40 secs.

Turn it to another side and roast it for 25 secs. Yummy masala egg omlettes are ready to have.

Carrot kootu/ Carrot Sambar

2011-09-09T18:16:00.000-07:00

Ingredients :

Carrot - 1 sliced
Toor dal - 1 cup
Onion - 1 sliced finely
Tomato - 1 sliced finely
Turmeric powder - 1/2 tsp
Sambar powder - 1 tsp
Green Chilly - 3 sliced long
Garlic - 3 cloves
Curry leaves - 2 leaves
Red Chilly - 1
Jeera / Cumin Seeds - 1 tsp
Mustard seeds - 1 tsp
Coriander leaves for garnish
Salt to taste

Method:

Add toor dal, carrot, tomato, half onion, tumeric powder,sambar powder,salt in to a cooker and whistle it.
It should be boiled such that toor dal can be easily smashed.

Keep flame low and to pan add oil followed by mustard seeds once they splutter add jeera,curry leaves, red chilly, garlic cloves, onion and fry it until onions turn brown.
Add tomato, green chilly and fry it for 4 mins.
Add pressured toor dal and boil it for another 2 mins.
Garnish with coriander leaves.
Goes well with chapati/rice.

Chicken Naan Pockets

2011-08-13T17:58:00.000-07:00

Ingredients :

Naan - 4
Low fat yogurt - 3 tsp
Garam Masala - 1 tsp
Chilli powder - 1 tsp
Salt
Lemon Juice - 3 tsp
Chopped coriander leaves - 3 tsp
Chopped green chilly - 1
Chicken - 450 grams
oil
Onion Rings - 8
tomato - 2
White cabbage shredded - 1/2

Method :

Mix the yogurt with garam masala, Chilli powder, lemon juice, Salt, coriander leaves, green chilly.
Pour the marinate over chicken pieces. Let it rest for another 30 mins.
After 30 mins. Keep the chicken peices inside the oven . Let Over be kept at 400 F and cook it for 20 to 30 mins. Keep checking whether it has cooked completely.
Remove the chicken peices from the heat.

Fill each naan with onion rings, tomato and chicken pieces.
Chicken naan packets are ready to have.

Special Thanks to Shehad hussain and Rafi fernandez

Masala Pappad

2011-08-13T12:32:00.000-07:00

Ingredients:

Lajjat Pappad - 1
Onion - 1/2
Tomato - 1/2
Coriander leaves
Chat masala - 1/2 tsp

Method :

Add lemon juice to onion
Keep pappad in microwave for 1 to 2 mins. Keep checking whether it is cooked well on both sides
Garnish Masala pappad with onions,tomato,chat masala and coriander leaves.
Masala pappad is ready to have.

Idly Sambar Chutney

2011-08-13T12:10:00.000-07:00

Idly :

Ingredients :

Urad dhal - 1 cup
Idly Rava - 3 cups
Salt
Oil

Method :

Soak urad dhal for 6 to 8 hours then grind it in Mixer.
Mix the urad dhal paste with idly rava. With the help of hands make sure both are mixed well.
Leave overnight for fermentation.
Add salt to the idly batter and idly batter is ready.
Smear oil to idly stand and pour the idly batter to each plate.
Keep it inside cooker/ Closed pan . Let it be on flame for 10 to 15 mins.
Check whether idly is ready by piercing the knife inside the idly. If nothing sticks to knife then it is cooked.
Removed idly from the stand with the help of knife/spoon and once it is removed dip into the bowl of water.
Idly are ready to have goes well with chutney/sambar

Sambar :

Ingredients :

Onion - 1
Tomato - 1/2
Curry leaves
Mustard seeds
Tamrind juice
Tumeric powder - 1/2 tsp
Coriander leaves
Urad dal - 1 tsp
Chana dal - 1 tsp
Cinnamon - 1 inch
Coconut - 3 tsp
Cumin seeds/Jeera - 1/2 tsp
Sambar Powder - 1 tsp
Chilly powder to your taste
Coriander/Dhaniya Powder - 1/2 spoon
Salt
Oil - 1 tsp

Method :

Fry Urad dhal,Chana dhal,Cinnamon in a pan with one tsp of oil.
Mix all the above ingredients using mixer
Boil Toor dhal( 1/2 cup) in a cooker/ pan and smash it nicely once it is done.
Add oil to pan followed by mustards,jeera,red chilly,curry leaves.
Add onion and salute it until it turns brown.
Add tomato and add salt and fry it for another 2 mins.
Later add tamarind juice and boil it for another 2 mins.
Add grind-ed masala paste and boil it for another 5 mins.
Finally add smashed toor dhal, put salt
Granish with coriander leaves . Idly Sambar is ready to have

Coconut chutney :

Ingredients :

Shredded Coconut - 1 cup
Roasted Split dalia/Papplu - 1/2 cup
Green chilly
Coriander leaves
Garlic cloves - 2
Tamrind - 1 inch
Oil
Mustard seeds - 1/4 tsp
Curry leaves

Method :

Mix all the ingredients in mixer and chutney is ready
Add oil to pan followed by mustard seeds,Urad dal, curry leaves.
Add this to the Chutney.

Gatte khi Sabji

2011-08-03T12:05:00.000-07:00

Ingredients:

Gatte

Besan/Gram flour - 1 cup
Chilly powder - 1/2 tsp
Salt to taste
Tumeric powder - 1/4 tsp
Ajwin (oregano) - 1/2 tsp
Ginger garlic paste - 1 tsp
Oil - 1 tsp

OTHERS:

Tomato - 1
Garam Masala - 1 tsp
Dhaniya powder - 2tsp
Red chilly powder - 1 tsp
Turmeric powder - 1/2 tsp
Salt as per taste
Cumin seeds - 1/2 tsp
Onion chopped - 1
Ginger garlic paste - 2 tsp
Green chilly chopped - 1
Curry leaves - 1 stem
Cilantro/coriander for garnishing
Oil - 2 tsp

Method :

For gatte,mix all the ingredients and make a stiff dough.

Make cylindrical rolls of the dough as shown in picture.

boil the water in pan. Put the rolls in the boiling water for 8-10 min.

Cut the rolls into small pieces. Keep the water aside.

For tempering. Heat the oil in a pan .Add cumin seeds, curry leaves and green chilly.
Add onions,saute it.
Add ginger garlic paste and little water cook for 4-5 min.
Add tomato, dhaniya powder,chilly powder,tumeric,garam masala and boil for another 4 mins.
Add gatte pieces and little water.bring a boil and simmer the gas and cook for 5 more min.
Garnish it with cilantro.
Goes well with chapati/roti/rice

Tandoori chicken

2011-06-21T13:59:00.000-07:00

This is the best ever recipe to try if you have oven in your home. I tried and it came really good. So just noting it down so that i can refer whenever i have to prepare again :)

Ingredients :

Chicken leg pieces - 2
Chilly powder - 2 tsp
Salt to taste
Lemon juice - 3 tsp
Thick curd - 2 tsp
Garam masala - 1/2 tsp
Oil - 2 tsp
Coriander powder - 1 tsp
Turmeric powder - 1/2 tsp
Pepper powder - 1 tsp
Dry curry leaves - 8 crushed
Cumin powder - 1 tsp
Red color - 1/2 pinch
Onion - 1 thinly sliced

Method :

Firstly,wash chicken nicely.
Cut the leg pieces into two.
Make gashes onto those chicken leg pieces.
Add 1/2 tsp of chilly powder,salt and 1/2 tsp of lemon juice into a bowl. Mix it nicely
Smear this mixture onto those gashed leg pieces.Let it rest for 10 mins.

Marinate :

Add thick curd to the bowl followed by chilly powder,salt,crushed curry leaves,coriander powder,cumin powder,garam masala, pepper powder, lemon juice, tumeric powder and mix them well
Add red color,add 1 tsp of oil and mix it well. Finally put those chicken legs into the marination let it rest for another 15 mins.

Wrap the oven grill with Aluminium foil and smear oil to the foil. Place chicken legs onto oil smeared grill.

Set the temperature of the oven to 400F .Keep the grill inside the oven and close the oven.
Let it be in the oven for another 20 mins.
After 20 mins, turn around the chicken leg pieces so that it will cooked well.
Let it be in oven for another 15 to 20 mins.
Take those leg pieces from the grill.
Add oil to pan followed by onion, tumeric, salt and chicken pieces. Fry those for 2 to 4 mins.

Sprinkle chat masala onto it and Tandoori chicken is ready to have.

Masala Vada

2011-06-21T13:23:00.000-07:00

Ingredients :

Chana dal - 1 cup
Ginger garlic paste - 2 tsp
Chilly powder - 1 to 2 tsp
Salt to taste
Dry curry leaves - 10 crushed
Coriander leaves
Onion - 1 thinly sliced

Method :

Soak Chana dal for 3 to 4 hours.
Please don't add water to the mixture while grinding so drain water from the soaked chana dal. Grind half of chana dal with ginger garlic paste,chilly pwder and salt finely into a paste. Make sure another half soaked chana dal is not grinded like a paste( Note : we should be able to see the whole chana dal)
Add Onion,crushed curry leaves and coriander leaves to the above grinded ingredients.

Add oil to pan and make lemon size ball from the grinded mixture and press it little.(I feel thinner one will be more crispy.)
Deep fry masala vada and place those on napkins to absorb extra oil.
Masala Vada is ready to have.

Egg Masala

2011-06-18T18:35:00.000-07:00

Ingredients:

Onion- 1 sliced
Tomato - 1 sliced
Coriander leaves
Giner Garlic paste - 2 tsp
Coriander powder - 3 tsp
Garam masala - 1/2 tsp
Chilly Powder - 1 tsp
Pepper powder - 1/2 tsp
Fenugreek leaves( Optional)
Boiled egg - 5
Salt to taste
Oil - 3 tsp

Method :

First boil the egg by adding egg and water in the pan.Boil it for 15 mins.
Add oil to pan followed onion,salt and fry it till onion turns light brown.( Fenugreek leaves can be added at this point and it has to be fried it 2 to 3 mins till fenugreek leaves turns dark green color)
Add ginger garlic paste and fry till raw smell goes off ( Add 2 to 3 tsp of water if required)
Add tomato followed by coriander powder,chilly powder, pepper powder and let it boil for 5 mins.
Add garam masala and let it boil for few seconds.
At last add boiled eggs and garnish it with coriander leaves
Goes well with Chapati/Roti

Roomali Roti

2011-06-13T06:30:00.000-07:00

Ingredients :

All purpose flour( Maida) - 1 cup
Salt to taste
Oil/Ghee - 1tsp

Method :

Add All purpose flour,salt and oil into the bowl
Mix it with little water and prepare the mixture

Take two lemon sized balls from this mixture. Roll it little using all purpose flour and smear oil/ghee.

Join these rolled balls into one( Note : join both sides which are smeared with oil together)

Roll it as thin as possible.

Put this roti on hot pan. Let it rest until you can see bubbles on one side. Once you can see the buubles turn it around and cook it same as chapati.

Put this roomali roti into a plate and let it cool for 1 min. Remove two attached thinly rolled balls as shown

Roomali roti is ready to have. Goes well with spicy curries.

Special thanks to Vah chef :)

Chakli

2011-06-13T05:53:00.000-07:00

This is a snack which can be taken during coffee time/tea time. In order to prepare this you need chakli tool.

Ingredients :

Rice Flour - 1 cup
Chana dalia split powder - 1/2 cup
Chilly powder - 1/2 tsp
Cumin Seeds/ Jeera - 1 tsp
Ajwain seeds - 1 tsp
Salt to taste
Oil - 1/2 liter

Method :

Add rice flour,chana dalia split powder,salt,chilly powder,cumin seeds with 1tsp of hot oil into a bowl.
Mix these with little water and make a stiff dough. Now chakli dough is ready.

Load this dough into the chakli tool/ chakli maker.

Heat oil in the pan, test it whether oil is hot or not by adding little amount of dough into the hot oil and makes sure the flame is in medium.
If you are comfortable in frying hot oil then you can add dough into the hot oil directly otherwise first press the dough through the hole of chakli maker onto a plastic sheet and later transfer it to the pan containing hot oil.
Press the dough using chakli maker through the hole on bottom of the chakli maker, so that the dough comes out in a shape into the hot oil directly.
Keep turning it around till chakli will be light brown in color.

Once the chakli is light brown in color remove them from oil and put those into napkin so that it will absorb extra oil from chakli.

Shrikand - Maharastrian recipe

2011-06-13T05:26:00.000-07:00

I referred many links to prepare this dish, all were used to rest curd for 6 to 7 hours in order get thick curd. But i feel shrikand can also be prepared with normal curd(US - indian grocery one) which taste yummy and takes less time. So that one can prepare it whenever they feel like having shrikand.

Ingredients :

Desi Curd - 5 scoops ( Here in US we get thick curd so using the same)
Almonds and pistachio mixture - 3 tsp
Almonds - 2 sliced thinly for decoration
Pistachio- 2 sliced thinly for decoration
Splenda Sugar packets - 5

Method :

Add Curd to bowl
Add sugar
Add almonds and pistachio mixture and mix it nicely
Decorate with almonds and pistachio
Refrigerate it for 1 to 2 hours before serving.

Chana masala

2011-04-15T12:00:00.000-07:00

This is one of my favorite dish. My friend's mom was used to prepare very well. During school days her mom used to send me one tiffin box separately with my friend. So sweet of her. So im dedicating this dish to her. I tried several type of chana masala but it never tasted like the way my friend's mom was used to prepare. So finally one day prepared and it came out good so just want to note it down so that i can follow the same whenever i plan to cook chana masala.

Usually many will pressurize the chickpea which will lose its taste. So even though my method takes longer time i prefer to cook in the closed pan.

Serving size : 1 cup
Calories : 328
Total fat : 14 g
Cholesterol : 0g
Sodium : 1200mg
Total carbs : 37g
Proteins : 13g

Ingredients :

Soaked overnight chickpeas - 2 cup
Onion - 2 thinly sliced
Green chilly - 2
Ginger garlic paste - 2 tsp
Mustard seeds - 1 tsp
Cumin seeds - 1tsp
Curry leaves - 4 to 5
Coriander powder - 3 tsp
Red chilly powder - 1 tsp
Garam masala - 1/2 tsp
Cinnamon - 1/2 inch
Cardamom - 2
Cloves - 4
Bay leaf - 1 cut into 2
Oil - 5 tsp

Method :

Add oil to pan followed by mustard seeds,cumin seeds,cardamom,cinnamon,bay leaf,cloves.
After 30 secs add onion and sprinkle little salt
Once onion is in golden brown color add green chilly and fry it for another 20 secs
Add ginger garlic paste to the above ingredients.
If ginger garlic paste sticks to the pan after a while add little water and boil till make sure the raw smell of ginger garlic vanishes.

Add coriander powder,chilly powder,garam masala and little amount of water boil it for another 30 secs.

Now add overnight soaked chickpeas and close the lid .
Let it boil until they are cooked properly and make sure to add water to pan when still chickpeas are not boiled.

Chana masala is ready to have, garnish it with coriander leaves.
Goes well with Puri/Chapati/Rice.