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Monday, August 31, 2009

Ghosht Shahjehani

Serves: 4, Preparation time: 45 minutes (Excludes Marination time)

Ingredients:
For Marination -

1 kg mutton (with bones)
1 large onion ( paste)
2 finely chopped green chillies
1 small cup curd
2 tsp raw papaya milk (optional: this makes the mutton very tender)
1/2" inch of ginger (paste)
1tsp of garlic paste
1 lemon juice
1 tsp red chilly powder
salt to taste
3 tsp mustard oil

For gravy -
3 big onions finely chopped
3-4 green chillies
2 medium potatoes
1/2 tsp ginger paste
8-9 garlic cloves (finely chopped)
1 big tomato (chopped or make a paste)
3 tbsp mustard oil

For garam masala*- [2 big cardamom (bari elayichi), 4 small cardamom (choti elayichi), 1inch (dalchini), 6 black peppers (kali mirch), 1 mace (javetri), 2 whole red chillies].
Roast all these on a stove for 1 minute and grind them to a fine powder

3 bay leaves (tej patta)
1 tsp coriander powder
2 tsp haldi powder
1 tsp cumin powder
2 tsp red chilli powder
coriander leaves for garnishing
1 tsp sugar
4 glasses of water
salt to taste

Mutton marination:
The mutton pieces should be curry cut style some pieces from rib and leg bones. After washing meat properly mix all the above marination ingredients well and keep aside for atleast 6-7 hours in refrigerator.

Method:

Heat 3 tbsp mustard oil in a pressure cooker, peel potatoes, cut into halves, add little salt and haldi and fry till it is light brown, keep aside. Now add 1 tsp sugar (for nice color) and once the sugar dissolves completely add bay leaves, chopped garlic, onion, add a pinch of salt and fry till the onion is translucent and pink. Add in marinated mutton, fried potatoes, mix well lower the flame and let the mutton cook. Keep stirring in between. When the mutton looks roasted and it leaves oil add the garam masala powder* mentioned above in the ingredients for gravy and mix well so that the mutton soak up the spices. Add coriander powder, cumin powder, haldi, red chilly powder, green chillies and fry for 5 minutes. Now add tomato (chopped or paste) and let it cook on low heat for about 10 minutes. Now add ginger paste and stir fry for 5 minutes. Do stir continuously as the mutton tends to stick to the to the bottom of the pressure cooker. Add salt as per taste, add water and close the lid. Let the first whistle come on high flame, then on low flame let it cook till 4 additional whistles. Garnish with coriander leaves and salad. Serve with plain rice.

 
read more.. "Ghosht Shahjehani"

Aloo Capsicum

Serves: 2, Preparation time: 40 minutes

Ingredients:
2 large capsicum cut into small pieces
1 potato sliced into small pieces
1 large onion cut into long stripes
1 small tomato finely chopped
1 tsp cumin seeds (jeera)
1 tsp cumin powder (jeera)
1 tsp coriander powder (dhaniya)
half tsp red chilly powder
4 garlic finely chopped
1 whole red chilly crushed
half tsp sugar
pinch of turmeric powder (haldi)
1 tsp salt
2 tbsp refined oil

Method:
Heat oil in a pan, add cumin seeds. As the seeds splutter add garlic, crushed red chilly and fry for 2 minutes. Now add onion and stir to fry for 4 minutes. Add tomato and a pinch of haldi, mix well for 3-4 minutes, now add potato, pinch of salt, jeera powder, coriander powder, red chilly powder and cover to cook untill the potato is tender. Now add capsicum, salt as per taste and cover to cook for 15 minutes untill the capsicum is tender.


read more.. "Aloo Capsicum"

Sunday, August 30, 2009

Dilbahar Gobhi


Serves: 4, Preparation time: 40 minutes

Ingredients:
1 medium sized couliflower
2 medium sized potatoes (cut into small pieces)
1 tsp cumin seeds (jeera)
1 tsp cumin powder
2 tsp coriander powder (dhaniya)
1 tsp red chilly powder
1 tsp turmeric powder (haldi)
3 tsp ghee
2 tbsp refined oil
1 green chilly
1 inch ginger finely chopped
3 tsp curd
1 small tomato (grind of paste)
1
whole red chilly
1 bay leaf
2 tsp sugar
2 cups water

Method:
Separate the florets form cauliflower. Wash and drain. Cut potatoes into chunks. Heat oil in a pan, add potatoes, little salt and haldi powder, cover to cook. When the potatoes are half done add in the florets, pinch of salt and haldi powder, cover to cook on medium flame untill the florets are roasted. Meanwhile take a small bowl take 1 tsp water and add cumin powder, coriander powder, red chilly powder, haldi and keep aside. Take out the fried florets and potatoes and in the remaining oil add bay leaf, whole red chilly, jeera. As the jeera splutters, add ginger and let it fry for 2-3 minutes. Now add the content of the small bowl containing jeera, coriander, red chilly powder, haldi and stir to fry for 7-8 minutes untill it leaves oil. Now add ghee, tomato paste, curd, sugar and stir to fry for 3-4 minutes. Now add the fried potatoes and florets, mix well. Add salt as per taste. Now add water and cover to cook untill the florets are soft and the gravy leaves oil. Garnish with coriander leaves and serve hot with rice.

 

read more.. "Dilbahar Gobhi"

Kolkata Style Singara | সিঙাড়া | Bengali Aloo Phulkopir Singara



How To Make Kolkata Style Singara:

An Evening with friends, with cups of tea and dozens of samosas. Close to a blissful time with laughter, arguments and family adda( get together). So as I have mentioned the snack called samosa, which is Bengali version called singara which essentially has a filling of cauliflower and potatoes. You just wait till you break a small part of the singara, watch the steam from the filling come out and dig in with your teeth ensuring that the snack does not get cold. I remember during winter weekends we used to find that my mom used to prepare singaras for guests and I with my sister used to hatch and execute plans how to grab some pieces without her knowing. Sigh.. those were the times
You can also check out Non-Veg Samosa - Chicken Samosa, the inside stuffing is Keema. 

Serves: 4, Preparation time: 40 minutes

Ingredients:
For outer cover
-
1.5 cup wheat flour (maida)
water to knead dough
1/2 tsp ajwain
1 tbsp oil
little salt


For filling-
1 big potato (peeled and chopped into pieces)
1/2 cup green peas
1/2 cauliflower (small florets)
1 tsp grated ginger
8-10 peanuts cut into half
1 tbsp coconut peeled and chopped (optional)
1 tsp sugar
1 tsp ground roated cumin (jeera)
1 tsp cumin seeds
1 tsp garam masala
1 tsp turmeric powder
3 green chillies (finely chopped)
1/2 tbsp coriander leaves (finely chopped)
1/2 tsp raisins (kishmish)
1 tbsp kashew nuts(kaaju)
1 small tsp of asafeotida (hing)
salt to taste
4 tbsp oil for frying

Method:
Sift maida and salt together. Add oil, ajwain and water, knead a soft dough. Now cover it with a moist cotton cloth and keep it aside for minimum half an hour. In a pan heat oil for filling and fry the potatoes till they turn golden brown. Keep it aside. Now fry the peanuts and coconuts till they are done. Remove from oil and place it on a tissue so that it soaks all the oil. In the same pan add cumin seeds, green chilies, asafeotida. When cumin seeds starts to splutter add cauliflower, peas grated ginger and fry for few minutes on medium flame. Add raisins, cashew nuts, fried potatoes, peanuts and coconut, now cover the lid for few seconds till the vegetables are done. Now if the mixture has any excess water, then fry till excess moisture is absorbed. The mixture should be dry. If required little water can be added. Finally add chopped coriander, ground roasted cumin, garam masala. Stir well for a minute now turn off the burner and let it cool down. Take the dough (pastry) and make 8 lime sized small balls and roll out into a round shape. Divide this round into two equal pieces with the help of knife. Now in the half moon size shape brush the edges with little water and now make a cone shape with your fingers and by putting pressure press the edges. Now in the cone put 2-3 spoons of filling and the two upper edges to seal the top. In a round kadhai heat oil on medium flame and deep fry these samosas till they are crisp and brown. Take out the samosas batch by batch on a paper towel. Serve the piping hot samosas with chutney or tomato sauce.

 


read more.. "Kolkata Style Singara | সিঙাড়া | Bengali Aloo Phulkopir Singara"

Friday, August 28, 2009

Palak Paneer




Serves: 4, Preparation time: 25 minutes

Ingredients:
2 bunches of spinach (palak) washed
200 gms paneer (cut into cubes)
2 onions grind to paste
2 tomatoes grind to paste
2 green chillies
2 tsp ginger-garlic paste
1 tsp red chilli powder

1 tsp turmeric powder
(haldi)
1 tsp coriander powder

1 tsp garam masala powder
2 tbsp refined oil
1 tsp chat masala

salt to taste


Method:
Assort the spinach and remove the stem so that only leafy portion remains. In a pressure cooker add half cup water, salt and green chillies. After one whistle turn off the burner and let it cool down. Now keep aside the water from boiled palak (may need it later to add in the gravy). Blend it in a grinder to make a smooth paste.
Sprinkle some salt and haldi in paneer cubes and deep fry it in a pan for a minute. In the remaining oil put onion paste and let it fry for a while till it leaves oil. Add ginger garlic paste and stir fry. Now add turmeric, coriander, red chilli powder and mix it well. Pour tomato paste in the pan and stir it frequently. After it leaves oil add spinach paste, paneer cubes, garam masala and salt to your taste. Stir well and cook it for a minute. If you need to dilute the gravy then add the boiled palak water (which you had kept aside earlier).Garnish well with flakes of butter and chat masala.

User comments & Tips:
To make the paneer soft after frying you can dip the paneer cubes in boiling water(by doing this paneer remains soft).

read more.. "Palak Paneer"

Magg!c Magg!

Serves: 4, Preparation time: 20 minutes

Ingredients:
2 Maggi noddles and 2 packet of maggi masala
1 large onion finely chopped in long stripes
1 medium capsicum cut into long stripes
1 medium tomato finely chopped
6-7 garlic flakes finely chopped
1 green chilly finely chopped
1.5 tbsp refined oil
half tsp red chilly powder
pinch of salt
black pepper as per taste

4 cups water

Method:
Heat oil in a pan, add garlic, green chillies, onion, capsicum and tomato. Stir to fry for 3-4 minutes, add red chilly powder, black pepper, salt and 1 tsp of maggi masala. Fry for another 3 minutes (check that the capsicum should be tender), now take out the contents and keep aside. In remaining oil add maggi (do break the maggi noodels into small cubes) and fry for 2 minutes. Now add the maggi masala and mix well. Add 4 cups water, once it starts boiling cover the lid and let it cook for 10 minutes. Now add the onion capsicum mixture, mix well and serve hot.

User comments & Tips: To make it more nutritious peas and nutrinuggets can be added.
read more.. "Magg!c Magg!"

Tomato Chutney



                                                                            
Serves: 8, Preparation time: 30 minutes

Ingredients:
500 gms red tomatoes (ripe)
2 tbsp sugar
1 small tsp grated ginger
1 small tsp mustard seeds
2 whole red chilly
8-10 aam papad (cut into small pieces)
1 tbsp dates (khajur) deseeded and diced
1 tbsp mustard oil
half tsp turmeric powder (haldi)
1 tsp chat masala powder
a few raisins (kishmish)
1 tsp of cumin seeds (jeera), sauf and green cardamom (choti elaichi)- all roasted and then powdered toghether
a pinch of salt


Method:
Roast the mustard seeds and whole red chillies in a heated wok.When the mustard seeds splutter add oil and gradually add grated ginger, pinch of salt, haldi and chopped tomatoes. Saute the mixture for a minute and cover with a lid and let it simmer on low flame for 5-6 minutes untill the mixture turns tender and mushy. Now add sugar, diced dates and aam papad. Add a few raisins along with chat masala, stir it once in a while untill the desired consistency. Adjust the sweetness/tangy taste as per your liking. Garnish well with a sprinkling of roasted jeera,sauf and illaichi.


                                            

read more.. "Tomato Chutney"

Pulav


Serves: 4, Preparation time: 45 minutes

Ingredients:
3 cup rice (washed and soaken in water for 30 minutes prior to cooking)
2 cups nutrinuggets
1 large onion finely chopped into long stripes
1 lagre tomato finely chopped
8 big garlic flakes finely chopped
2 green chillies finely chopped
2 tsp cumin seeds (jeera)
1.5 tsp cumin powder (jeera)
2 tsp coriander powder (dhaniya)
1 tsp turneric powder (haldi)
1 cup peas
1 tsp red chilly powder
2 bay leaves
1 whole black pepper
1 small piece of cinnamon stick (dalchini)
1 Black cardamom (badi elaichi)
1 clove (long)
4 tbsp refined oil
7.5 cups water (the cup should be the same as the one used for rice)
Salt as per taste
coriander leaves


Method:
Take a pressure cooker and let the nutrinuggets cook on high flame untill first whistle. Immediately cool down the pressure cooker by placing it under running water and soak the nutrinuggets in cold water. Drain out all the water content from the nutrinuggets and fry those in a pan untill golden brown and soft, keep aside. Heat oil in a non stick pan, add bay leaves, semicrushed whole spices (black pepper, dalchini, badi elaichi and clove), jeera. Now add chopped garlic, green chillies and stir to fry. Add onion and fry till it is pink in color. Add tomato, red chilly powder, haldi, jerra powder, coriander powder
, mix well. Now put the fried nutrinuggets and stir to fry for 5-6 minutes. Now add rice (water drained out) and add salt, stir to fry for 10 minutes on high flame. Now add water, give it boils and cover the lid of the pan. Let the rice cook for 20-25 minutes on low flam. Garnish with coriander leaves and serve hot.!!!
 
read more.. "Pulav"

Tuesday, August 25, 2009

Murg Laajawab

Serves: 4, Preparation: 45 minutes (excluding marination time)

Ingredients:
For Marination:
1 kg chicken
1 medium onion cut into thin slices
2 green chillies finely chopped
4 tsp fresh curd
1 tsp red chilly powder
2 tsp turmeric powder (haldi)
2 tsp ginger garlic paste
1 tsp lemon juice
2 tsp coriander leaves
2 tsp salt
4 tsp mustard oil
Mix all the ingredients in chicken and keep aside in refrigerator for 6-7 hours.

For Gravy:
4 medium onions finely chopped
2 large potatoes cut into halves

4 tsp Everest chicken masala gravy
8 garlic flakes
1 inch ginger finely chopped
1 green chilly finely chopped

1 black cardamom (badi elaichi)
2 green cardamom (choti elaichi)
1 cinamom stick (dalchini)
2 cloves (long)

4 black pepper
2 bay leaves (tej patta)
1 tsp sugar
5 tbsp mustard oil
Salt as per taste
Coriander leaves
6 cups water (tea cup)
1 tsp turmeric powder
1 tsp red chilly powder

Method:
Heat mustard oil in a pressure cooker till till you see fumes. Fry the potatoes (add a pinch of salt and haldi), cover the cooker, let it fry untill it is golden yellow in color and keep aside. Add sugar untill it dissolves (it gives a nice color to gravy, but do not let it burnt), tej patta, 1 green chilly (slit into two parts), chopped garlic flakes and fry for 1 minute. Now add onion with a pinch of salt and cook untill it is pink. Now pour in the marinated chicken and mix well. Stir to fry and place a lid on the cooker and let the chicken fry under steam. Do keep stirring once a while lest it would get burnt. Cook on medium flame till all water is evaporated. Now mix the Everest chicken masala powder in 5 tsp water and pour into the cooker and stir to fry 10 minutes. Add tomato, ginger, red chilly powder and simmer in low heat for 5 minutes untill it leaves oil. Now add six cups water and salt as per taste. Close the lid of the pressure cooker, keep the flame on high untill the first whistle. Keep the flame on low untill the second whistle. Let the cooker take it's own time to cool down and then open the lid. Garnish with chopped coriander leaves and green chillies. Serve hot with plain rice/jeera rice.

 

read more.. "Murg Laajawab"

Matar Gobhi


Serves: 4, Preparation time: 40 minutes

Ingredients:
Half Cabbage (Large) finely chopped
1 cup green peas
1 potato cut into small pieces
1 big tomato finely chopped
1 inch ginger finely chopper
1 tsp cumin seed powder (jeera)
1.5 tsp cumin seed powder (dhaniya)
1 bay leaf
1 cinnamon (dalchini- small piece)
1 green cardamom (choti elaichi)
1 tsp sugar
1 tsp cumin seeds
1 tsp turmeric powder (haldi)
1 tsp red chilly powder
1 red chilly (whole)
Salt as per taste
1 tsp ghee
4 tbsp refined oil
1 green chilly finely chopped

Method:
Heat oil in a pan, fry potatoes and keep aside. Now add jeera, tej patta, whole red chilly, ginger, haldi and then add chopped cabbage. Stir to fry on high flame for 5 minutes. Now add tomato, potato, green chilly, jeera powder, dhaniya powder, red chilly powder,
salt. Mix well, add sugar and close the lid. Frequently stir to fry and cook untill the cabbage is tender. Add ghee and serve hot.

read more.. "Matar Gobhi"

Sabz Paneer


Serves: 4, Preparation time: 30 min

Ingredients:-
300 gms paneer
Half cup green peas
1 potato cut into small pieces
1 big tomato (grind to paste)
1 tsp cumin seed powder (jeera powder)
1 tsp coriander powder (dhaniya powder)
Half tsp garam masala powder
1 tsp turmeric powder (haldi)
Half tsp red chilly powder
1tsp cumin seeds (
jeera)
1 bay leave (tej patta)
1 red chilly (
whole)
1 small cinnamon whole (dalchini)
1 small cardamom whole (choti elaichi)
1 black pepper (whole)
1 inch ginger (crushed)
1 green chilly slit into two parts
4 tbsp refined oil
2 cup water
salt as per taste

Method:
Sprinkle salt and haldi on paneer cubes and mix well. Heat oil in a non stick pan, fry paneer for one minute (on high flame) in batches and keep aside. Now fry potatoes till they are tender and light brown.While the potatoes are being fried, take a small bowl and add to it 1 tbsp water, jeera powder, dhaniya powder, haldi, red chilly powder and garam masala powder and mix well. Keep aside the potatoes and in the remaining oil add
dalchini,
choti elaichi, black pepper
, patta, red chilly, jeera and ginger. Add the content in the small bowl and stir to fry untill it leaves oil. Now add tomato paste and let it fry untill it leaves oil. Add peas, fried potatoes and panner cubes in the gravy, stir fry for 3 minutes and add 2 cup water. Add salt as per taste, cover the pan with a lid and cook for 10 minutes. Garnish with coriander leaves and green chilly and serve hot with fried rice and chappatis.
 

read more.. "Sabz Paneer"

Monday, August 24, 2009

Murg Kali Mirch


Serves: 2, Preparation time: Marination time- 3-5 hours. Cooking time- 1 hour.

Ingredients:
Fresh Chicken 0.5 Kg
500 gm fresh curd
4 tsp black pepper
1 tsp red chilly powder
1 tsp jeera powder
1 tsp coriander powder
3 large onion (to be used as a whole so please do not chop them off)
4 green chillies
(to be used as a whole so please do not chop them off)
13 cashew nuts (kaaju)
4 tbsp vinegar
3 cup water

6 tbsp refined oil
Grinder
coriander leaves
salt
as per taste

Method:
Marinate of chicken- Take a saucepan, add curd, mix 3 tsp black pepper, 2 tsp salt, mix well and then add the chicken pieces so that the pieces are well dipped in the curd mixture. Now put it in the fridge for 3-5 hours in the fridge.

Chicken preparation-
Heat 4 tbsp refined oil in a non stick pan, add 1 tsp of jeera powder and 1 tsp of coriander powder. Stir fry and then add the marinated chicken. Mix the chicken well. Now cover the pan with a lid. Take a small saucepan and add 1 cup water, 4 tbsp vinegar, whole onion, cashew nuts and green chillies, and let it boil untill the onion turns transparent and tender. After that, use a grinder to make a thick paste of the boiled onion, cashew nuts and green chillies, do add some left over water-vinegar to make the paste. Keep the paste aside. Meanwhile do keep a check on the chicken by stirring it frequently untill it leaves oil and the chicken is almost roasted. Take out the chicken and the residue of masala in a separate plate. Now heat 2 tbsp in the pan, pour the onion, green chilly, cashew nut paste and stir fry. Add 1 tsp red chilly powder and a pinch of salt and cover the pan with a lid (approx for 15 minutes), stir the paste frequently untill it leaves oil. After that add the already fried chicken, mix well and add 2 cup water. Once it starts boiling taste the gravy and add salt as per taste (for spice add black pepper/red chilly powder). Now cover the pan with a lid and cook untill the chicken is tender. Water can be added if the gravy is dense. Garnish with coriander leaves and serve hot with salad, chappatis and rice (fried rice/jeera rice).

Tip: For chicken to be tender 5-7 hours of marination time is recommended.

 
read more.. "Murg Kali Mirch"

Scrambled Egg with a Twist


Serves: 2, Preparation time: 15 minutes

Ingredients:
2 eggs
10 tsp refined oil
1 capsicum cut into small square pieces
1 onion cut into small square pieces
1 small tomato finely chopped
1 green finely chopped
Coriander leaves
salt, black pepper and red chilly powder as per taste


Method:
Heat oil in a non stick pan, add capsicum and onion followed by green chillies and stir fry. Cover the pan with a lid and let it cook on low flame for 7-8 minutes. Now add tomato followed by eggs and mix well. Add
salt, black pepper and red chilly powder as per taste. Let it cook untill it turns golden yellow . Garnish it with coriander leaves and serve hot with bread toast.


read more.. "Scrambled Egg with a Twist"

Sunday, August 23, 2009

Bread Keema in Egg


Serves: 2, Preparation time: 10 minutes.

Ingredients:
2 eggs (one for each person)
4 slice of bread cut into small square pieces (2 slice of bread for one person each)
4 tsp refined oil
1 medium onion cut into thin stripes
1 medium tomato finely cut
1 green chilly finely chopped
Coriander leaves
A pinch of turmuric powder
(haldi) and red chilly powder
Salt, and black pepper as per taste


Method:
Cut 2 bread slice in
small square pieces. Beat an egg and add onion, tomato, coriander leaves, green chillies, pinch of haldi, salt, black pepper and red chilly powder, mix well. Heat 2 tsp oil in a non stick pan. On medium flame spread the egg mixture on the pan evenly in a circular shape, just after that place the bread pieces on top of the egg mixture. With the help of a flat spatula press the bread pieces against the egg mixture so that both the egg and bread stick together. Now turn it untill both sides are light brown in color and the bread is crispy. Serve hot with sauce.


read more.. "Bread Keema in Egg"

Mushroom Delight



Serves: 3, Preparation time: 35 minutes.

Ingredients:
1 packet mushroom
6-7 tsp refined oil
1 large capsicum cut into small square pieces
1 medium onion
cut into small square pieces
1 small tomato
cut into small square pieces
5 babycorn
cut into small square pieces
1 green chilly finely chopped
2 tsp ginger garlic paste
1 maggi masala cube (these are easily available in any food mart)
Salt, black pepper and red chilli powder as per taste
Coriander leaves


Method:
First of all boil the mushrooms for 10-15 minutes and rinse them properly so that it is free of all impurities. Heat oil in a non stick pan, add ginger garlic paste, green chillies, onion, babycorn and capsicum, stir fry for 2 minutes on high flame. Now add mushroom and tomato, mix well. Take the maggi masala cube in hand and crush it so that its powder can be added to the mushroom, now add salt, black pepper and red chilli powder as per taste. Stir fry on low flame and cover with a lid till the mushroom is soft.
When it becomes dry add little bit of water and cover the lid so that the moisture softens the mushroom. Garnish with coriander leaves and serve hot with chappatis.
 
read more.. "Mushroom Delight"

Saturday, August 22, 2009

Pizza



Serves: 4, Preparation time: 40 mins (Microwave baking)
(For OTG users an addition pre heat time of 20 mins at 200 °C is recommended )

Ingredients:
4 fresh pizza base
1 pizza topping sauce
1 packet of Amul/Britania pizza cheeze
4 babycorns
2 capsicums cut into long thin stripes
1 tomato- take out the seeds and cut the tomato into long thin stripes
1 onion cut into long thin stripes
1 green chilly finely chopped
2 garlic cloves finely chopped
black pepper, salt and butter as per taste

Method:
Take a spoonful of pizza topping sauce and evenly spread over the surface of the pizza base. Now grate the pizza cheeze evenly on the base, sprinkle some finely chopped garlic. Now decorate the pizza with alternate stripes of capsicum, tomato, onion, babycorn and green chilly. Add salt, black pepper and butter as per taste.

Temperature and Time:
For microwave users bake the pizza for 12-14 mins on medium high settings.
For OTG users follow the pre heat time as mentioned above and bake the pizza for 10-12 mins.
Serve hot with sauce.

Tips: As per taste mushrooms and basil leaves can be added.
For
spice lovers grate whole red chillies and sprinkle it on the pizza base just before baking for it looks good and tastes great.



read more.. "Pizza"

Thursday, August 20, 2009

Chilla



                                         
Serves: 4, Preparation time: 25 minutes

Ingredients:
2 cups fine sooji
1.5 cup fresh curd
1 cup maida
1 onion finely chopped
1 green chilly finely chopped
7 kari patta leaves chopped
coriander leaves chopped
Refined oil
salt, black pepper and red chilli powder as per taste

Method:
Take a container and make a mixture of all the above ingredients and add some water to make a batter (the batter should neither be too thick nor too liquid). Now heat a non stick tava, sprinkle water and let the steam evaporate. Take a tbsp of the batter and spread in an evenly circular shape in the tava. Put the flame on high untill the pancake is all dry. Now take a spoon full of refined oil and put it on the outer circle of the batter so that the oil reaches the lower side of the pancake, now turn the pancake and put oil on the other side as well. Fry it on high flame upside down for 5 minutes untill it is crispy yet soft. Serve hot with spicy red chilly chutni.


                                      

Red chilly chutni preparation:
Add 2 tsp of mustard oil, 1 tsp salt and half tsp red chilly powder. Mix well with a spoon. Serve with the pancake.


read more.. "Chilla"

French Toast


Serves: 2, Preparation time: 15 minutes

Ingredients:
5 slices of bread
2 eggs
1 small onion finely chopped
1 green chilly finely chopped
coriander leaves finely chopped
black pepper, salt and red chilly powder as per taste
4 tbsp refined oil

Method:
Cut the slices of bread diagonally (triangle shaped). Beat the eggs and add onion, chillies. coriander leaves, salt, black pepper and red chili powder. Heat oil in a non stick frying pan, take a slice of bread and dip both sides in the beaten egg mixture and deep fry in high flame for 1 minute and then on medium flame till it turns light brown and crispy. Follow the same steps for all the slices of bread. Serve hot with tomato and chilly sauce.

 
read more.. "French Toast"

Cottage Cheese Sandwitch

Serves: 4, Preparation time: 20 minutes

Ingredients:
1 packet bread
100 gm Cottage cheese cut into small sheets
1 Onion rings
1 tomato cut into rings (without seeds)
1 cucumber cut into thin slices
1 green chilli chopped
finely chopped coriander leaves
4tsp refined oil
salt as per taste
black pepper as per taste

Method:
Take 3 slices of bread and cut the edges finely. Place a sheet of cottage cheese on bread, add onion rings, tomato, cucumber, green chillies, coriander leaves, sprinkle salt and black pepper as per taste. Put another slice of bread on top of the first bread and put all the ingredients as in the first bread. Now add another bread on top of the second bread. Heat the electric sandwitch maker for 2 minutes and then put one tsp refined oil. Once you have put the sandwitch in the maker add another spoon of refined oil on the top of the bread. For electric sandwitch maker, the sandwitch is ready when the green light appears. For non electric maker, pre heat it for 2 minutes and then keep rotating the sides till it is light brown. Serve hot woth tomato sauce.


read more.. "Cottage Cheese Sandwitch"

Friday, August 7, 2009

Idly Fry



Serves: 4, Preparation time: 15 minutes,

Ingredients
8 Fresh made idlis cut into small saquares
30 Kari leaves (kari patta)
2 tsp mustard seeds
1 tsp asafoetida (heeng powder)
4 Whole red chillies
1 tsp ghee
8 tsp refined oil
1 tsp red chilli powder
Salt to taste


Method
Take a non stick pan, heat the oil and ghee. Add red whole chillies and fry. Add mustard seeds, heeng, kari patta and finally the idlis. Mix well and add red chilli powder and salt to taste. Saute the idlis on high flame for 8 minutes. Serve hot woth coconut chatni.

User Comments & Tips
Tasty and healthy. Do not use piping hot idlis as it tends to break while cooking. Best is to buy idlis and prepare them.


read more.. "Idly Fry"