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Sambhar recipe

2019-05-07T00:49:00.000+05:30

Rice & Sambhar

Sambhar is one of the famous South Indian dishes that is not only healthy and nutritious but also tastes delicious. It is served in entire South India with great love. In southern India, people usually eat sambhar either in banana leaves or steel utensils. For making Sambhar, Toor dal is used with lots of green vegetables in it. You can add the vegetables as per your preference. To enhance the taste and make the sambhar little sour we can also add tamarind water besides tomatoes. For tempering (tadka), we can use Curry leaves which increases the aroma.

Sambhar is a part of an everyday meal in most of the South Indian houses. People eat sambhar either in breakfast, lunch or dinner along with steamed rice, idli, vadas or dosa.

INGREDIENTS-

For preparing dal:

Toor dal- 2 cups

Salt- 1 tbsp

Turmeric powder-1 tbsp

Water- 4 cups

Veggies:

Caulifower- 8 to 10 flowers

Beans- 5 to 6 (chopped)

Carrot-1 (chopped)

Drum stick- 1 to 2 (cut into equal pieces)

Capsicum-1 (finely chopped)

Potato- 1 (sliced)

Preparation for sambhar:

Oil- 2 tbsp

Cumin seeds- 1 tbsp

Onion- 1 sliced

Curry leaves- 10 to 15

Green chilies- 2-3 (chopped)

Ginger- 1/2 inch (chopped)

Garlic- 7 to 8 (finely chopped)

Salt- to taste

Tumeric powder- 1 tbsp

Red chili powder-1/2 tbsp

Coriander powder- 1 tbsp

Sambhar masala- 2 tbsp

Tamarind water

Tomatoes- 2

Preparation for Sambhar

PROCEDURE-

For preparing dal:

1. Take 2 cups of Toor dal and wash it well.

2. Put it in a pressure cooker, add 4 cups of water to it.

3. Then add 1 tbsp of salt and turmeric powder and close the lid.

4. Turn on the gas and cook it till 3 whistles.

5. Turn off the flame and wait till the pressure is released.

6. Now take out the cooked dal in a bowl and keep it aside.

Cooked Dal

Preparation of veggies:

1. Take the cauliflower and take out 8 to 10 flowers from it.

2. Take 5 to 6 beans and cut it into equal sizes.

3. Cut the carrot (1) into pieces.

4. Take 2 to 3 drum sticks and cut it into equal size pieces.

5. Cut the capsicum and potatoes into pieces.

6. Wash all the veggies, drain the water and keep it in a plate.

Chopped Vegetables

Preparation of Sambhar:

1. Heat 2 tbsp oil in a kadhai, once the oil is heated add 1 tbsp of cumin seeds.

2. After the cumin seeds crackle properly add the chopped green chilies, ginger, and garlic.

3. Once they are half cooked, add the curry leaves and sliced onion.

4. Cook the onion till light brown or translucent.

5. Now add the chopped veggies and fry it with oil for 2-3 minutes,

6. After frying the veggies for 2-3 minutes cover the lid and let it cook till it is half cooked.

7. Once the veggies are cooked, add the chopped tomatoes and cook it again for 5 minutes.

8. Now add the salt, turmeric powder, coriander powder, red chili powder, and sambhar masala. Then cook it for 2 minutes.

9. Add the prepared dal and water (if required) to the cooked veggies and bring it to a boil.

10. As the dal starts boiling add the tamarind paste and cover the kadhai.

11. Cook it for 3-4 minutes and then turn off the flame. The sambhar is finally ready.

12. Now you can serve the sambhar with steamed rice, idli, vadas or dosa as per your choice.

13. Enjoy the meal.

The sambhar is finally ready

paneer paratha

2019-04-14T13:42:00.000+05:30

INGREDIENTS-

FOR DOUGH:

2 cups atta

¼ tsp salt
1 tsp oil (for softening the dough)
Water (as required)

FOR STUFFING:

1 tsp oil
½ tsp ginger-garlic (chopped)
1 cup grated paneer
1/2 cup grated carrot (as per your preference)
¼ tsp Paneer tikka masala (for enhancing the taste to the stuffing)
½ tsp red chili powder
¼ tsp cumin powder
½ tsp amchur / dry mango powder
Salt to taste
Coriander leaves (finely chopped)

INSTRUCTIONS-

1. Firstly, prepare atta dough and let it rest for 20 minutes.

2. Meanwhile, prepare the stuffing by heating a pan with a tsp of oil.

3. Add the chopped ginger-garlic and saute for a minute.

4. Further, add the grated paneer followed by carrot and cook it for 6-7 minutes.

5. Now turn off the flame and add all the spices as required. Combine all the ingredients well, and paneer paratha stuffing is ready.

6. After the dough has rested for 20 minutes, knead the dough slightly. Take balls of equal size from the dough.

7. Now place 2 tbsp of prepared paneer stuffing in the center. Take the edges and start bringing to center.

8. Sprinkle some flour and roll to of a chapati size.

9. On a hot tawa, place the rolled paneer paratha and cook both sides. Also, brush ghee and press slightly.

10. Finally, serve hot paneer paratha recipe with tomato chutney or sauce as per your choice.

Paneer Paratha

Home made matar paneer in restaurant style

2019-03-27T16:37:00.000+05:30

INGREDIENTS-

For the puree-

Oil- 1 tbsp

Onion- 2 (chopped)

Garlic-2 to 3 cloves

Ginger- 1 inch

Tomatoes- 2 (chopped)

Green chilies- 2

Cashew nuts- 7 to 8

Poppy seeds-2 tbsp

For the preparation of Matar paneer-

Matar Paneer

Oil- 2 tbsp

Cumin seeds- 1/2 tsp

Bay leaf-1 to 2

Cinnamon stick-1 inch

Turmeric powder- 1/4 tsp

Red chili powder-3/4 tsp

Coriander powder-1/2 tsp

Cumin powder-1/4 tsp

Salt- to taste

Garam masala powder- 1/2 tsp

Green peas- 1/2 cup

Paneer-100 gm (cut into cubes)

Green chilies- 2 to 3 (slit)

Kasuri methi- 1 Tsp

Coriander leaves (chopped)

Water (as per requirement for consistency)

PROCEDURE-

Onion-tomato paste recipe:
1. First, take a pan and heat some oil then add the chopped onion, ginger, garlic and green chilies.

2. Saute these ingredients until the onion turns golden brown.

3. Then add the chopped tomatoes and cook till it becomes soft.

4. Finally, add the cashew nuts, popeye seeds and blend it to make a smooth paste.

Matar paneer recipe:
1. Add some oil in a kadhai, then add cumin seeds, cinnamon stick and bay leaf to it.

2. Now add red chili powder and turmeric to the oil.

3. Then add the blended onion-tomato paste and fry it for 3-4 minutes.

4. After the paste is done add coriander powder, cumin powder, garam masala, salt and fry it for 1-2

minutes.

5. Now add water as per requirement for the consistency of gravy.

6. Then add the peas and cubed paneer to the gravy.

7. Cover the kadhai and cook it for 10 minutes on low flame.

8. Add the crushed kasuri methi, slitted green chilies, and chopped coriander leaves.

Recipe of Sev tamatar

2019-03-27T11:20:00.000+05:30

How to make Sev Tamatar Ki Sabzi:

INGREDIENTS-

Sev tamatar

1/2 cup Sev

1/2 teaspoon mustard seeds

1/2 teaspoon cumin seeds (jeera)

1 tablespoon ginger garlic paste

2 green chilies (finely chopped)

2 onions (sliced)

2 tomatoes (chopped)

1/2 teaspoon turmeric powder

1/4 teaspoon red chili powder

1 teaspoon coriander powder

Salt (as required)

Oil (as required)

Water (as required)

PROCEDURE-

1. First heat oil in a kadhai. Add mustard seeds, cumin seeds and let the seeds crackle.

2. Once they crackle add the green chilies, ginger garlic paste and let it cook for 30-40 seconds.

3. Now add the sliced onions and let them cook till they turn soft.

4. Once it is done, add in the chopped tomatoes. Mix everything properly and cook it till the tomatoes become soft.

5. Then add turmeric powder, red chili powder, coriander powder, and salt. Mix well, close the lid and let it cook for 4-5 minutes.

6. After 4-5 minutes, add the required water. It depends on how much gravy you prefer.

7. Lastly, add sev and mix everything well. Cook for about 30 seconds, switch off the stove.

8. Serve Sev Tamatar Ki Sabzi with phulkas (roti).

Punjabi style Chole

2019-03-26T23:54:00.002+05:30

INGREDIENTS-

Chole with steamed rice

1 cup dry chole

2 cups of water

2 tsp black tea leaves

4 tbsp vegetable oil

2-3 cloves

1 black cardamom

2-3 green cardamom

1-inch cinnamon stick

1 cup onion (grated)

2 tsp ginger garlic paste

2-3 green chili (slit into half)

1 cup tomato (grated)

2 tbsp chole masala

1 tsp coriander powder

1 tsp red chili powder

1/2 tsp turmeric powder

1 tsp cumin powder

1/4 tsp Hing

1 tbsp Kasuri methi

Salt to taste

PROCEDURE-

1. Wash the chole and soak in 3-4 cups of water for 4-5 hours.

2. Heat water in a pan. Once it comes to a boil, add tea leaves and cook for a minute. Then, strain the tea and keep aside.

3. Now, heat oil in a pressure cooker and add cloves, black cardamom, green cardamom, and cinnamon and fry for a few seconds.

4. Add onion and fry until it turns golden brown. Add ginger garlic paste and fry for 2 minutes.

5. Then add tomato and cook for another minute.

6. Now add chole masala, coriander powder, red chili powder, turmeric powder, cumin powder and fry until oil starts to separate from the sides.

7. Add the soaked chole, tea water, salt and 1 cup water, and pressure cook until chole are done.

8. Remove the cooker from heat and let the pressure release. Open the lid, add kasuri methi and mix well.

9. Heat oil for tempering in a pan. Add hing, green chili and fry for a few seconds.

10. Pour the tempering over the chole and mix well.

11. Serve hot with steamed rice.

Veg Biryani recipe

2019-03-26T20:00:00.000+05:30

Veg Biryani

Ingredients-

1 cup basmati rice

1 potato (cubed)

1 carrot (chopped)

1/4 cup green peas

1 medium onion (sliced)

1 tbsp ginger garlic paste

1-2 green chilies (slit)

1-2 tbsp biryani masala powder

1 small tomato

2-3 tbsp Oil or Ghee

Whole spices-

1 bay leaf (tej patta)

4 green cardamoms (elaichi)

2 inch cinnamon (dalchini)

5-6 cloves (laung)

1 teaspoon cumin (jeera)

INSTRUCTIONS

Preparation for veg biryani-

1. Soak rice for a minimum of 10 minutes. Then drain the water and keep the rice aside.

2. Chop all the veggies and keep them aside as well.

How to make veg biryani-

1. Take oil or ghee to a pressure cooker and heat it.

2. Add the whole spices and fry them till you get a nice aroma.

3. Now add onion and green chilies until golden.

4. Add the ginger garlic paste and saute until the raw smell is gone. Next, add chopped tomatoes and

cook till it turns soft.

5. Now put in all chopped vegetables and fry for about 2-3 minutes.

6. Put the biryani masala and cook for next 2 minutes.

7. Add 2 cups of water and salt as required.

8. When the water begins to boil, add drained rice and mix well.

9. Close the lid and let the cooker whistle once on a medium flame. Then turn off the flame. When

the pressure goes down, open the lid and mix up with a fork.

10. Serve veg biryani with raita, onion and some fryums.

How to make Corn Tikka

2019-03-11T15:26:00.001+05:30

Ingredients-

Corn Tikka

2 cups boiled sweet corn

1/2 cup whole corn

2 medium potatoes (boiled)

1/2 cup breadcrumbs

2 green chilies (finely chopped)

1/4 teaspoon grated ginger

4-5 Garlic cloves

4 tablespoon coriander leaves (finely chopped)

1/4 teaspoon garam masala powder

Salt (as required)

Oil

Procedure-

1. Grind the boiled sweet corn, ginger, garlic, green chilies and make a paste.

2. Mash the potatoes in a bowl and add breadcrumbs, corn paste, and whole corns.

3. Then add coriander leaves,garam masala, salt and mix it well.

4. Take oil in your palm and divide the mashed potato-corn mixture into small balls.

5. Now flatten the balls into round shaped tikki.

6. Take a non-stick tawa, add 2 tablespoons of

oil and heat it.

7. Place the tikkas and cook it on a medium-low flame until the surface turns golden brown.

8. Flip the tikkas and cook another side till golden brown.

9. Corn tikkas are ready for serving with tomato ketchup or tomato chutney.

Gajar halwa recipe

2019-02-26T21:13:00.001+05:30

Gajar halwa is a very famous Indian dessert recipe which is usually prepared in winters.

Ingredients-

Red carrots (8-10)
Ghee (3 tablespoons)
Cardamom powder (1/4 teaspoon)
Sugar (3/4 cup)
Milk (2 cups)
Almond sliced (5-6)
Cashewnut (5-6)
Raisins (10-12)
Khoya (1/2 cup)

Procedure-

1. Peel and wash the carrots, then grate it.
2. Chop the cashew nut almond, raisins and keep it aside in a bowl.
3. Heat the ghee in a pan, add the grated carrots (gajar) and cook it for 5 minutes.
4. Add milk, cardamom powder and cook it for 5-10 minutes until the milk evaporates and carrots are cooked well.
5. Now add khoya, sugar and cook till the sugar melts and mixes well.
6. At last garnish the halwa with chopped cashew nut, almond, and raisins.

Festive Special : Dahi Vada

2019-02-15T20:51:00.000+05:30

Dahi Vada is a popular north Indian dish which is made during special festivals and occasions. It consists of fried urad dal dumplings dipped in whipped yogurt. The sweet-sour tamarind chutney and spicy green chutney compliments the taste. Adding cumin powder just before serving can add up the taste and aroma of the dish.

INGREDIENTS-

For making Vadas:

1 cup urad dal

1 green chili (chopped)

1/2 inch ginger (chopped)

1 pinch asafoetida (Hing)

Water for grinding the batter (as required)

2 cups of yogurt (Dahi)

1 teaspoon of chaat masala

1/2 teaspoon of red chili powder

1 teaspoon of roasted cumin powder (bhuna jeera powder)

Dahi Vada

Black or regular salt as required

For tamarind chutney:

1/2 cup seedless tamarind

1 cup of water

1/2 teaspoon ginger powder

1 pinch asafoetida (Hing)

1/4 teaspoon red chili powder

7 to 8 tablespoon jaggery

Salt as required

For green chutney:

2 cups coriander leaves (dhania patti)

1/2 tablespoon chopped onion

2 or 3 garlic cloves (Lahsun)

1 teaspoon amchur powder

Salt and water as required

How to make the recipe:

Preparation of Dahi Vada- Wash the urad dal few times and soak it for 4-6 hours.

Making tamarind chutney-

1. Soak the tamarind in water for 4-5 hours in a bowl. Then squeeze the pulp from the tamarind and strain it.

2. Heat oil in a pan and add cumin seeds.

3. Then add ginger powder, red chili powder, and asafoetida.

4. Now add the strained tamarind pulp and cook for 2-3 minutes.

5. Next, add the jaggery and salt as required and cook for more 4-5 minutes.

5. Now let the chutney cool and then store it in a jar.

Making green chutney-

1. Grind all the ingredients mentioned under the green chutney list with little water.

2. Remove and keep aside in a small bowl.

Making batter for Dahi Vada-

1. Wash the urad dal 3-4 times and soak it for 4-6 hours.

2. Drain the dal and put in a grinder. Then add chopped green chilies, chopped ginger, cumin seeds, and asafoetida.

3. Now add water in intervals and grind to a smooth batter.

4. Then take out the batter in a bowl and stir it for few minutes to make the batter light and fluffy.

Frying Vada-

1. Heat the oil in a kadhai (pan), when the oil becomes medium hot add spoonful of batter in the oil.

2. When the Vadas become golden from the base and sides then turn it.

3. Fry the Vadas till they become golden and crisp and then take them out.

Making Dahi Vada-

1. In a bowl take water and add the Vadas to the water. Soak them for 15-20 minutes.

2. Then take the Vadas and press between your palms to remove the extra water.

3. Place the Vadas in a serving bowl and pour the yogurt over the Vadas.

4. Now top the Vadas with green chutney and tamarind chutney as required.

5. Then sprinkle red chili powder, roasted cumin powder, chaat masala, and black salt.

6. Garnish with chopped coriander leaves. Refrigerate it for some time and serve later.

Recipe of Veg Arrabiata Pasta

2019-01-11T23:16:00.002+05:30

Veg Arrabiata pasta is one of Italian dish and arrabiata means angry in the Italian language. The word 'angry' here is referred to the spiciness in pasta because of red chili flakes. It can be prepared easily with the ingredients available in our home. It is a quick, easy and yummy recipe.

Veg arrabiata pasta

Ingredients-
For Pasta-

2 cups Pasta

2 cups of water

1/2 teaspoon salt (for boiling pasta)

For Arrabiata sauce-

2 large tomatoes
For making Veg Arrabiata pasta-
7-10 garlic cloves
2 tablespoon red chili flakes
2 tablespoon olive oil
1/4 teaspoon oregano
1/4 cup capsicum (chopped)

Procedure-

Cooking of Pasta-

1. Heat 2 cups of water, add 1/2 teaspoon salt and bring it to a boil.

2. Now add the pasta and cook it on a medium flame till the pasta is done.

3. Strain the pasta and keep it aside.

Making Arrabiata sauce-

1. Chop the tomatoes and them to the blender.

2. Blend it to a smooth paste and keep aside.

Making Veg Arrabiata pasta-

1. Heat 1 tbsp of olive oil in a pan, add the finely chopped garlic and saute it.

2. Now add the chili flakes and fry for few seconds.

3. Then add the chopped capsicum and cook on a medium flame for 2 minutes.

4. Add the prepared arrabiata sauce (tomato puree), oregano and salt (as required). Mix well and cook for 3-4 minutes.

5. Add the pasta and mix well to ensure the pasta is well coated in the sauce.

6. Remove from the flame and serve hot.