Ingredients:
2 cup of Basmati Rice
2 Carrots
1/4lb Beans
6-8 Green chillies
2 bunches of Spring Onions (with Leaves)
Salt to taste
2 tsp Pepper
1/2 tsp china salt (Ajanamoto)
1 tblsp soya sauce
2 tblsp of Oil
Method:
1. Cook basmati rice separately with little salt.
2. Cut carrots, beans, spring onions and green chillies into very tiny pieces and boil them separately with little salt.
3. Take 2 tblsp of oil in the sauce pan and heat it.
4. When it is quite hot, put boiled vegetables into it and fry them for 6-7 minutes.
5. Add little china salt, soya sauce to veggies and cook for 1 minute.
6. Add basmati rice and mix well and fry for 2-3 minutes.
7. Add 1 tsp of pepper powder at the end.
Toppings: (optional)
1. Egg scrambled with little salt and chilli powder.
2. Chicken small pieces fried with little salt, chilli and masala.
3. Mince meat small pieces fried with little salt, chilli and masala.
Thursday, June 28, 2007
Plain Pan Cake
Ingredients:
2 cups all purpose flour
6 tsp. baking powder
1/4 cup sugar1 tsp.
salt
2 eggs
2 cups milk
1/3 cup Wesson oil or Equal
Method:
1. Mix flour, baking powder, sugar and salt.
2. Beat eggs, stir in milk and Wesson oil.
3. Add dry ingredients, beat to a smooth batter.
4. Drop by teaspoonfuls or (pour from pitcher) onto hot ungreased griddle.
5. Bake until underside is golden brown and bubbles appear over surface; turn and bake other side.
2 cups all purpose flour
6 tsp. baking powder
1/4 cup sugar1 tsp.
salt
2 eggs
2 cups milk
1/3 cup Wesson oil or Equal
Method:
1. Mix flour, baking powder, sugar and salt.
2. Beat eggs, stir in milk and Wesson oil.
3. Add dry ingredients, beat to a smooth batter.
4. Drop by teaspoonfuls or (pour from pitcher) onto hot ungreased griddle.
5. Bake until underside is golden brown and bubbles appear over surface; turn and bake other side.
Bagara Rice
Ingredients:
Rice - 2 cups
Onions - 2 nos (cut straight)
Green chillies - 3 nos (slit)
Mint leaves(Pudhina) - 1 small cup
Bay leaves - 2 to 3 nos
Cloves - 3 to 4 nos
Cinnamon - 2 small sticks
Curd - 1/2 cup
Salt - As reqd
Ghee - As reqd
Method:
1. Heat ghee in a pressure pan.
2. Add bay leaves, cloves, cinnamon and mint leaves.
3. Fry for a while.
4. Add onions and green chillies and saute.
5. Add curd and salt.
6. Add the rice along with 1 1/2 cups of water.
7. Close the lid and cook upto 2 - 3 whistles.
8. Serve hot with raita or chicken gravy.
Rice - 2 cups
Onions - 2 nos (cut straight)
Green chillies - 3 nos (slit)
Mint leaves(Pudhina) - 1 small cup
Bay leaves - 2 to 3 nos
Cloves - 3 to 4 nos
Cinnamon - 2 small sticks
Curd - 1/2 cup
Salt - As reqd
Ghee - As reqd
Method:
1. Heat ghee in a pressure pan.
2. Add bay leaves, cloves, cinnamon and mint leaves.
3. Fry for a while.
4. Add onions and green chillies and saute.
5. Add curd and salt.
6. Add the rice along with 1 1/2 cups of water.
7. Close the lid and cook upto 2 - 3 whistles.
8. Serve hot with raita or chicken gravy.
Malai Kofta
Ingredients for the Kofta:
Potatoes - 4 no,boiled
mashedPaneer - ½ cup
Heavy Cream - 4tspn
Beans - ¼ cup,boiled
Peas - ¼ cup, frozen/Boiled
Green chillies - 4no,crushed
Onion - ½ cup,chopped
Raisins - 5 no,chopped
Red chilli powder - 1tspn
Dhaniya pwd - 1 tspn
Garam masala pwd - ½ tspn
Besan - 2 tspn
Salt to Taste
Oil for frying & cooking
Ingredients for gravy:
Onions,chopped - 2 no
Tomato - 1,boiled and pureed
Garlic - 2 no, crushed
Ginger - 1" inch size piece,crushed
Red chilli pwd - 1tspn
Turmeric - a pinch
Garam masala pwd - ½ tspn
corainder pwd - ½ tspn
Poppy seeds pwd - 4 tspn,fried witout oil
Cashewnuts pwd - 15 no
Method:
1. Mash the boiled potatoes and add grated paneer and all the ingredients one by one and make the mixture into cylindrical size shape with 3" size and keep it aside.
2. Adding Besan to kofta stops splitting while deep frying.Deep fry these koftas to golden brown color.
3. Drain and place koftas on a tissue paper to remove excess oil.
4. Heat Oil in a sauce pan and fry onions until translucent and chopped garlic,ginger and fry along with onions .
5. Remove from fire and grind it into a paste.
6. Heat a tsp of oil and fry this onion paste for 1 minute and add tomato puree andmix and cook until raw smell goes and starts thickening.
7. At this stage ,add garam masala pwd,dhaniya pwd,red chilli pwd,and stirr well.Grind the fried poppy seeds,cashewnuts into a fine paste by adding a ¼ cup of milk(Optional water).
8. Add this ground paste to gravy and mix well and add salt .
9. Cook til the gravy becomes thicken and add malai /heavy cream to make more thicken.
10. When the gravy is ready to serve ,add the koftas and remove from fire.
11. Garnish with Coriander leaves.
12. MalaiKofta goes well with Chapathi,Naan,Kulcha,Roti.
Potatoes - 4 no,boiled
mashedPaneer - ½ cup
Heavy Cream - 4tspn
Beans - ¼ cup,boiled
Peas - ¼ cup, frozen/Boiled
Green chillies - 4no,crushed
Onion - ½ cup,chopped
Raisins - 5 no,chopped
Red chilli powder - 1tspn
Dhaniya pwd - 1 tspn
Garam masala pwd - ½ tspn
Besan - 2 tspn
Salt to Taste
Oil for frying & cooking
Ingredients for gravy:
Onions,chopped - 2 no
Tomato - 1,boiled and pureed
Garlic - 2 no, crushed
Ginger - 1" inch size piece,crushed
Red chilli pwd - 1tspn
Turmeric - a pinch
Garam masala pwd - ½ tspn
corainder pwd - ½ tspn
Poppy seeds pwd - 4 tspn,fried witout oil
Cashewnuts pwd - 15 no
Method:
1. Mash the boiled potatoes and add grated paneer and all the ingredients one by one and make the mixture into cylindrical size shape with 3" size and keep it aside.
2. Adding Besan to kofta stops splitting while deep frying.Deep fry these koftas to golden brown color.
3. Drain and place koftas on a tissue paper to remove excess oil.
4. Heat Oil in a sauce pan and fry onions until translucent and chopped garlic,ginger and fry along with onions .
5. Remove from fire and grind it into a paste.
6. Heat a tsp of oil and fry this onion paste for 1 minute and add tomato puree andmix and cook until raw smell goes and starts thickening.
7. At this stage ,add garam masala pwd,dhaniya pwd,red chilli pwd,and stirr well.Grind the fried poppy seeds,cashewnuts into a fine paste by adding a ¼ cup of milk(Optional water).
8. Add this ground paste to gravy and mix well and add salt .
9. Cook til the gravy becomes thicken and add malai /heavy cream to make more thicken.
10. When the gravy is ready to serve ,add the koftas and remove from fire.
11. Garnish with Coriander leaves.
12. MalaiKofta goes well with Chapathi,Naan,Kulcha,Roti.
Aloo Bonda
Ingredients:
3-4 Potatoes
3-4 Onions, chopped finely
2 cups Bengal gram flour (besan)(Sengapindi)
3-4 green chillies
4 garlic pods
1inch size ginger
1tsp lemon juice
1/2 cup chopped
coriander leaves
1/2 cup chopped carrot
1/2 cup frozen peas( defrost sure before cooking)
Oil for deep frying
1 tsp. mustard seeds
1 tsp. turmeric powder
1/2 tsp. red chili powder
1 tsp. cumin seeds
A pinch of baking soda
Method:
1. Pressure cook the potatoes till soft.
2. Peel, mash and keep them aside.
3. Grind together the green chillies, garlic and ginger to a fine paste.
4. Mix together the potato, onions, ginger/garlic/chilli paste,chopped coriander leaves, lime juice ,salt and red chilli pwd.
5. Heat a little oil in the kadai and add the jeera ,curry leaves and add the potato mixture.
6. Stir evenly and just put the lid for 3 minutes and remove from stove.
7. Make a smooth batter with the Bengal gram flour, salt , cumin seeds, red chili powder and turmeric powder.
8. Make potatoe curry into a small round balls and dip into the batter and deep fry it to golden brown color
9. Serve hot with pudina chutney or tomato ketchup.
3-4 Potatoes
3-4 Onions, chopped finely
2 cups Bengal gram flour (besan)(Sengapindi)
3-4 green chillies
4 garlic pods
1inch size ginger
1tsp lemon juice
1/2 cup chopped
coriander leaves
1/2 cup chopped carrot
1/2 cup frozen peas( defrost sure before cooking)
Oil for deep frying
1 tsp. mustard seeds
1 tsp. turmeric powder
1/2 tsp. red chili powder
1 tsp. cumin seeds
A pinch of baking soda
Method:
1. Pressure cook the potatoes till soft.
2. Peel, mash and keep them aside.
3. Grind together the green chillies, garlic and ginger to a fine paste.
4. Mix together the potato, onions, ginger/garlic/chilli paste,chopped coriander leaves, lime juice ,salt and red chilli pwd.
5. Heat a little oil in the kadai and add the jeera ,curry leaves and add the potato mixture.
6. Stir evenly and just put the lid for 3 minutes and remove from stove.
7. Make a smooth batter with the Bengal gram flour, salt , cumin seeds, red chili powder and turmeric powder.
8. Make potatoe curry into a small round balls and dip into the batter and deep fry it to golden brown color
9. Serve hot with pudina chutney or tomato ketchup.
Double ka Meetha
Ingrediants:
Bread - 1 pound
Milk - 1 litre
Sugar - 500gms
Cashewnuts - few(chopped)
Almonds - few(chopped)
Raisins - few
Saffron - a pinch
Butter - 1 small cup
Cardamom - 2(powdered)
Water - 1/2 litre
Method:
1. First make sugar syrup,adding 1/2 litre of water and 500gms of sugar.To this add saffron,cardamom powder.
2. Boil milk and keep aside.
3. Take a pan,fry bread slices in butter till it turns golden brown color.
4. Dip fried slices slightly in boiled milk,and add in the syrup.Continue the same with all the slices.
5. Now fry almonds,cashewnuts n raisins in butter and add to the syrup.
6. If there is reamins of milk add that to the syrup , refrigerate and serve as a dessert
Bread - 1 pound
Milk - 1 litre
Sugar - 500gms
Cashewnuts - few(chopped)
Almonds - few(chopped)
Raisins - few
Saffron - a pinch
Butter - 1 small cup
Cardamom - 2(powdered)
Water - 1/2 litre
Method:
1. First make sugar syrup,adding 1/2 litre of water and 500gms of sugar.To this add saffron,cardamom powder.
2. Boil milk and keep aside.
3. Take a pan,fry bread slices in butter till it turns golden brown color.
4. Dip fried slices slightly in boiled milk,and add in the syrup.Continue the same with all the slices.
5. Now fry almonds,cashewnuts n raisins in butter and add to the syrup.
6. If there is reamins of milk add that to the syrup , refrigerate and serve as a dessert
Chicken 65
Ingredients:
chicken - 500 gms
ginger & garlic paste - 5 tsp
chicken mutton Masala - 3 tsp
garam masala powder - 3 tsp
eggs - 2red
chilli powder - 5 tsp
food color - 1tsp
vinegar - 6 tsp
corn flour powder or rice powder - 250 gms
you can add a pinch of agin- o- mottosalt
Method:
1. Take the leg pieces, add the ginger& garlic paste, red chilli powder, garam masala powder and chicken mutton masala.
2. Take a bowl add the eggs beat them well, add the vinegar, the agni-o-motto, salt and the food color.
3. Then add the corn flour .
4. Finally add the chicken with masala to the above and let the chicken marinate from 1/2 hour to 2 hours.
5. Then deep fry the chicken pieces in oil.
6. Serve them hot with onions cut and lemon sprinkled on the chicken.
Note: The chicken will look better if they are leg pieces. Before the masala is added to the chicken it is better if small cuts are made to the chicken so that the masala gets inside the chicken
chicken - 500 gms
ginger & garlic paste - 5 tsp
chicken mutton Masala - 3 tsp
garam masala powder - 3 tsp
eggs - 2red
chilli powder - 5 tsp
food color - 1tsp
vinegar - 6 tsp
corn flour powder or rice powder - 250 gms
you can add a pinch of agin- o- mottosalt
Method:
1. Take the leg pieces, add the ginger& garlic paste, red chilli powder, garam masala powder and chicken mutton masala.
2. Take a bowl add the eggs beat them well, add the vinegar, the agni-o-motto, salt and the food color.
3. Then add the corn flour .
4. Finally add the chicken with masala to the above and let the chicken marinate from 1/2 hour to 2 hours.
5. Then deep fry the chicken pieces in oil.
6. Serve them hot with onions cut and lemon sprinkled on the chicken.
Note: The chicken will look better if they are leg pieces. Before the masala is added to the chicken it is better if small cuts are made to the chicken so that the masala gets inside the chicken
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