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Thursday, October 12, 2017

maharashtrian masala bhaath




Ingredients
  • for masala powder:
  • 1 tsp oil
  • 1 tbsp coriander seeds
  • ½ tsp cumin / jeera
  • ½ tsp sesame seeds 
  • 1 star anise 
  • 1  cardamom
  • ½ inch cinnamon stick
  • 5 cloves
  • 1 tbsp dry coconut 
  • ¼ tsp black pepper
  • for masala bha
  • 1 tbsp oil
  • 1 tsp mustarud
  • ½ tsp cumin / jeera
  • 1 bay leaf / tej patta
  • pinch of hing / asafoetida
  • 1 onion, finely chopped
  • 2 green chilli, slit
  • 1 tsp ginger-garlic paste
  • 1 tomato, finely chopped
  • 15 whole cashew 
  • 1 cup mixed vegetables (peas, aloo, carrot)
  • ½ tsp turmeric 
  • ½ tsp chilli powder
  • 1 cup  rice  soaked for 20 minutes
  • 2½ cups water, adjust 
  • 1 tsp salt
  • 2 tbsp coriander leaves, finely chopped
Instructions
  1. Heat oil, add all the ingredients below for masala powder. Cool and grind to smooth paste.
  2. Heat oil and prepare tempering.Add onion, chilli and ginger-garlic paste. saute well. Add 1 tomato, cashew and mixed vegetables. saute well.
  3. Now add spice powder.saute the spices on low flame for a minute.
  4. add rice, water and salt.stir well, cover and simmer for 20 minutes.
  5. Granish with coriander leaves.serve with raita.

Tuesday, October 10, 2017

Capsicum fry



Ingredients:
  • 2 medium onions sliced or ¾ cup
  • 1 ½ cups chopped capsicum / bell pepper
  • 2 tsps oil
  • ½ tsp cumin
  • ½ tsp mustard
  • salt as needed
  • turmeric a pinch
  • 1 red chilli 
  • 1 tsp chana dal
  • 1 tsp urad dal
  • 1 tsp garam masala
  • 1 tsp cumin powder


Method:
  1. Heat oil in a pan and season with cumin, mustard , red chilli and  dals. Add onions and fry until golden.
  2. Add capsicum, turmeric and salt. Fry for 4 minutes.Cover and cook.
  3. Add garam masala and cumin powder. Saute until it begins to smell nice.
  4. Serve Capsicum fry with roti. 

Wednesday, September 20, 2017

chicken curry



Ingredients
  • 1/2 LB chicken
  • 1 tbsp. Ginger garlic paste
  • Salt to taste
  • 1 tsp red chilli
  • 1 tsp coriander powder
  • 1 tsp chicken masala
  • 1 tsp garam masala
  • 1 tbsp. curd
  • 1 tbsp. lemon juice
  • 2 tbsp. oil
  • 2 cups water
  • 1 tsp cumin seeds
  • 1 onion 
  • 2 green slit
  • few coriander leaves


Method:

  1.  Clean chicken and marinate chicken with ginger garlic paste, red chilli powder,coriander powder, chicken masala powder,garam masala powder, curd, oil and lemon juice for 2 hours.
  2. Heat a pan add oil, cumin seeds,onions and green chillis fry till onions turn transparent. Add marinated chicken and water.cook till water evaporates.
  3. Garnish with coriander leaves.Serve with roti and rice.



Thursday, August 24, 2017

Sambar powder


Ingredients
  • 1 ½ tbsps. chana dal /  senaga pappu
  • 1 ½ tbsp. urad dal /  minapappu
  • 1 tbsp toor dal / kandi pappu
  • ¼ cup coriander seeds / daniya
  • ¾ tp methi seeds / menthulu
  • 2 sprigs curry leaves /kervepaku
  • 2 tsp cumin
  • 8 to 12 red chilies
  • ⅛ tsp hing / asafoetida
  • ¼ tsp turmeric 
How to make the recipe
  1. Heat a pan on a low flame. Dry roast chana dal, urad dal, toor dal and red chilies until lightly golden, on low flame.
  2. Add coriander seeds and methi seeds. Saute till the coriander turns crunchy and lightly roasted.
  3. Add curry leaves and stir well until they turn crisp.Add cumin and saute until it turns crunchy. Turn off the stove.
  4. Add turmeric and hing. Transfer to a wide plate and cool completely.
  5. Add these to a blender jar. Make a fine powder. Cool completely and store in a airtight glass or steel jar.
  6. Use sambar powder as needed.

Saturday, August 19, 2017

Bottle gourd curry recipe | sorakaya curry


Ingredients
  • 2 cups of chopped bottle gourd / sorakaya
  • ¼ cup of channa dal / senaga pappu
  • 1 sprig of curry leaves
  • ¼ tsp mustard
  • ¼ tsp cumin
  • pinch of hing
  • ⅛ tsp turmeric
  • ⅓ cup of tomatoes chopped 
  • ½ tsp of red chili powder
  • 2 to 4 tbsp.grated coconut 
  • Oil as needed
How to make the recipe
  1. Soak channa dal for at least 20 minutes in warm water.
  2. Heat oil in a pan, add mustard, cumin and curry leaves, allow them to splutter. Add hing.
  3. Add tomatoes, salt and turmeric, fry till the tomatoes turn mushy.
  4. Add the gourd, fry for 3 mins.
    1
  5. Add dal, red chili powder, salt fry for 2 to 3 minutes. Pour water just enough to cook the dal. Cover and cook till the dal is just cooked thoroughly. Do not cook till the dal turns mushy. Or alternately can pressure cook for 1 whistle.
  6. Add the grated coconut.
  7. Add  coriander leaves and  Mix well and off the stove.Serve with roti.

Wednesday, July 26, 2017

Strawberry banana milk shake



Ingredients:
  • 7 strawberry sliced
  • 1 banana
  • 1/4 cup milk
  • 1/4 cup vanilla ice cream
  • 1/4 cup sugar
Method:
  1. In the container of a blender, combine the milk, strawberries,banana, ice cream and sugar. Blend until smooth, about 10 seconds.
  2. Pour into a glass  and serve.

paneer kurma


Ingredients:
  • 300 to 400 grams paneer cubed
  • 2 large onions finely chopped
  • 1 tomato chopped
  • 1 tsp. Gram masala powder
  • ½ tsp. Red chili powder
  • 1tsp. Ginger garlic paste
  • 1 bay leaf
  • ¼ tsp. shahi jeera
  • 1 star anise
  • 2 inch cinnamon stick
  • 4 to 6 cloves
  • 6 tsps. Poppy seeds 
  • ¼ cup fresh coconut
  • Fistful mint leaves finely chopped
How to make the recipe
  1. Grind poppy seeds to fine powder first. Add coconut to the powder and repeat grinding. Add water just enough to make thick paste. Grind till smooth. Keep this aside
  2. Wash paneer if using store bought, drain water completely and set aside
  3. Heat a kadai with oil, add spices and saute for about a min till they turn fragrant.
  4. Add onions, sprinkle salt and fry till they turn transparent or golden. Add ginger garlic paste and fry till it turns slightly golden. Do not over fry.
  5. Add tomatoes , salt and turmeric. Fry till tomatoes turn mushy. If needed cook and cover in case the tomatoes are not juicy.
  6. Add red chili powder, garam masala powder and mint. Carefully fry for two to three minutes without burning.
  7. Add the smooth ground paste. Fry for three to four minutes on a medium flame stirring occasionally.
  8. Pour 1 and ¼ cup water and mix well. Adjust salt. Set the flame to medium. It takes around 6 minutes for the oil to be visible on top. You can adjust the thickness now. If it is too thick, just add little more water.
  9. Add paneer to the boiling curry, gently stir. Cook for about 3 minutes.
  10. Garnish with chopped coriander leaves.Serve with roti,naan.

Wednesday, July 12, 2017

Oats vegetable upma



Ingredients:
  • 1 cup quick cook oats. 
  • 1 onion 
  • ¼ cup chopped carrot
  • 1 broken red chili
  • 1 sprig curry leaves
  • ¼ tsp, chopped ginger 
  • pinch of hing
  • ¼ tsp mustard
  • ¼ tsp cumin
  • 1.5 tbsp oil
  • ½ tsp. chana dal
  • ½ tsp urad dal
  • 1tbsp. Peanuts
  • Salt to taste
  • lemon juice as needed 
  • Coriander leaves for garnish
  • Grated coconut (optional)
Method: 
  1. Add oil to a hot pan, When the oil is hot, add cumin, mustard, broken red chili,dals and hing. Allow the dals to turn golden, add curry leaves,onions and carrot.
  2. Fry till the onions,vegetables are soft. Cover and cook if needed.
  3. Add 1 cup quick oats, salt and fry for one to two minutes without burning.
  4. Sprinkle 3 tbsp. water. Mix.cover and cook for about 2 minutes.
  5. Serve hot garnish with coriander leaves.