Ingredients
Samosas - 4
Boiled Peas - 1/2 cup (You can use white peas, chik peas, green peas, yellow peas or black
channa)
Yogurt (Curd) - 1 cup (beaten with little salt and sugar)
Tamarind Chutney - as needed
Green Chutney - as needed
Roasted Cumin Powder - to sprinkle (app. 1/2 tsp)
Red Chilly Powder - to sprinkle (app. 1/4 tsp)
Chaat masala - to sprinkle (app. 1/2 tsp)
Onions - handful (finely chopped)
Tomato - handful (chopped)
Cilantro - 2 tblsp (finely chopped)
Sev and/or Bhoondhi - 1/2 cup
Method
1. The samosas should be crispy for the chaat to taste good. So put the samosas in the oven or fry in hot oil just for a minute if the samosas are not crispy enough.
2. Arrange a couple of samosas in a serving dish and smash it with your hands. You can also cut the samosas into 2-3 pieces with a knife.
3. Put some boiled peas along with the boiled water over the smashed samosas.
4. Top it with some chopped onions, tomatoes, cilantro, tamarind chutney and green chutney.
5. Pour the beaten yogurt over the top.
6. Sprinkle some red chilly powder, cumin powder and chaat masala over the yogurt.
7. Finally sprinkle sev and/or boondhi on top and serve immediately. Serve this as an appetizer or as an evening snack.
Tips
- You can also add few drops of lemon juice on top.
- The amount of each ingredient can be varied as per individual taste.
- You could use onions pakodas instead of samosas and make pakoda chaat.
Wednesday, July 15, 2009
Friday, July 3, 2009
Khandvi
Ingredients
Gram Flour (Besan) - 1 cup
Yogurt - 1 cup
Water - 1 cup
Turmeric Powder - 1/8 tsp
Asafoetida - pinch
Ginger paste - blueberry size
Green Chilly paste - 1/4 tsp (optional)
Grated Coconut - 1 tblsp
Mustard Seeds - 1 tsp
Dry Red Chilly - 1
Oil - 2 tblsp
Curry Leaves - 1 spring
Salt - to taste
Cilantro - for garnishing (finely chopped)
Method
1. Mix together the gram flour, ginger paste, green chilly paste, turmeric powder, asafoetida and required salt.
2. Add the yogurt and water gradually while stirring continuously to make a smooth paste.
3. Transfer this to a pan and cook the mixture for about 10 minutes stirring continuously.
Note : - There will be lot of splattering during the cooking process.
- You can also cook the mixture in the microwave for 5 minutes stirring after every minute.
4. After the besan mixture is completely cooked and it becomes like a smooth paste, switch off the flame.
5. Using a spatula take some of the mixture and spread it onto a smooth ungreased surface immediately. (It can be the back of a stainless steel plate, baking tray, cookie sheet or just an aluminium foil.)
7. Let it cool for about 5 minutes.
8. In the meantime heat a pan and make a seasoning of mustard seeds, curry leaves and dry red chilly.
9. Sprinkle half of the seasoning over the mixture.
10. Cut into thin strips and roll up each strip into firm roll.
11. Arrange the rolls in a serving dish, garnish with the remaining seasoning, finely chopped cilantro and grated coconut.
Gram Flour (Besan) - 1 cup
Yogurt - 1 cup
Water - 1 cup
Turmeric Powder - 1/8 tsp
Asafoetida - pinch
Ginger paste - blueberry size
Green Chilly paste - 1/4 tsp (optional)
Grated Coconut - 1 tblsp
Mustard Seeds - 1 tsp
Dry Red Chilly - 1
Oil - 2 tblsp
Curry Leaves - 1 spring
Salt - to taste
Cilantro - for garnishing (finely chopped)
Method
1. Mix together the gram flour, ginger paste, green chilly paste, turmeric powder, asafoetida and required salt.
2. Add the yogurt and water gradually while stirring continuously to make a smooth paste.
3. Transfer this to a pan and cook the mixture for about 10 minutes stirring continuously.
Note : - There will be lot of splattering during the cooking process.
- You can also cook the mixture in the microwave for 5 minutes stirring after every minute.
4. After the besan mixture is completely cooked and it becomes like a smooth paste, switch off the flame.
5. Using a spatula take some of the mixture and spread it onto a smooth ungreased surface immediately. (It can be the back of a stainless steel plate, baking tray, cookie sheet or just an aluminium foil.)
7. Let it cool for about 5 minutes.
8. In the meantime heat a pan and make a seasoning of mustard seeds, curry leaves and dry red chilly.
9. Sprinkle half of the seasoning over the mixture.
10. Cut into thin strips and roll up each strip into firm roll.
11. Arrange the rolls in a serving dish, garnish with the remaining seasoning, finely chopped cilantro and grated coconut.
Monday, June 29, 2009
Chicken Fry Bhuna Murg, Kerala Roast, Kozhi Varuval
Ingredients
Whole Chicken - 1 medium sized (cut into 20-25 pieces with bones in)
Ginger Garlic Paste - 1 tblsp
Chilly Powder - 2 tsp
Paprika - 1 tblsp (This gives a nice colour without increasing the spice)
Pepper Powder - 1/2 tsp
Turmeric Powder - 1/4 tsp
Garam Masala - 1 tsp (optional)
Lemon Juice - 2 tblsp
Salt - as needed
Curry Leaves - 2-3 springs (keep the leaves whole or tear it with hands)
Oil - for deep frying
Method
1. Cut the chicken into lemon sized pieces and wash it nicely.
2. Mix the chicken with lemon juice, ginger garlic paste, salt and pepper powder.
3. Let this rest and marinate for atleast half an hour. Overnight marination will be good.
4. In a seperate bowl mix together the chilly powder, paprika, garam masala and turmeric powder.
5. Add some lemon juice/ water with this powder and make a nice paste.
6. Rub this paste nicely over all the chicken pieces. Also mix in the curry leaves with the chicken pieces.
7. In the meantime, heat oil in a kadai for deep frying.
8. Deep fry the chicken pieces in batches until it is completely cooked. It may take 10-12 minutes for each batch.
9. Remove and drain the excess oil in paper towel. Serve with biriyani or any variety rice.
Whole Chicken - 1 medium sized (cut into 20-25 pieces with bones in)
Ginger Garlic Paste - 1 tblsp
Chilly Powder - 2 tsp
Paprika - 1 tblsp (This gives a nice colour without increasing the spice)
Pepper Powder - 1/2 tsp
Turmeric Powder - 1/4 tsp
Garam Masala - 1 tsp (optional)
Lemon Juice - 2 tblsp
Salt - as needed
Curry Leaves - 2-3 springs (keep the leaves whole or tear it with hands)
Oil - for deep frying
Method
1. Cut the chicken into lemon sized pieces and wash it nicely.
2. Mix the chicken with lemon juice, ginger garlic paste, salt and pepper powder.
3. Let this rest and marinate for atleast half an hour. Overnight marination will be good.
4. In a seperate bowl mix together the chilly powder, paprika, garam masala and turmeric powder.
5. Add some lemon juice/ water with this powder and make a nice paste.
6. Rub this paste nicely over all the chicken pieces. Also mix in the curry leaves with the chicken pieces.
7. In the meantime, heat oil in a kadai for deep frying.
8. Deep fry the chicken pieces in batches until it is completely cooked. It may take 10-12 minutes for each batch.
9. Remove and drain the excess oil in paper towel. Serve with biriyani or any variety rice.
Tuesday, June 23, 2009
Kheema Matar
ngredients
Ground Meat (Kheema) - 1 lb (you could use ground beef, ground chicken, ground turkey, ground lamb or ground pork)
Frozen Green Peas - 1/2 cup
Onion - 1 large, finely chopped
Green Chillies - 3 (minced)
Ginger - 2 " piece (crushed/ minced)
Garllic - 8 cloves (minced)
Tomatoes - 2 large/3 small (pureed)
Turmeric Powder - 1/2 tsp
Chilly Powder - 1 tsp (or to taste)
Corriander Powder - 2 tsp
Cumin Powder - 1 tsp
Garam Maasala - 1/2 tsp
Pepper powder - 1/2 tsp
Whole Garam Masala - (1 Bay Leaf, 1 Cinnamon Stick, 2-3 cloves, 3 cardomoms)
Salt - to taste
Oil - 2 tblsp
Cilantro - for garnishing (finely chopped)
Method
1. Heat oil in a pan and add the whole garam masala(bay leaf, cinnamon stick, cardamom and cloves).
2. Add the finely chopped onions, cover and cook for 18-20 minutes till the onions turns brown in colour.
3. Add ginger, garlic and green chillies and cook for another few minutes.
4. Add the tomatoes and cook for about 10-15 minutes stirring frequently until oil starts seperating from the mixture.
5. Add turmeric powder, chilly powder, corriander powder, cumin powder and pepper powder.
6. Add the ground meat and required salt and mix everything together.
(Add little water if you want little gravy. I prefer this as a dry dish.)
7. Cover with a lid and cook for about 20-25 minutes on low flame till the meat is completely cooked.
8. Finally add the green peas, garam masala and finely chopped cilantro and mix.
9. Cook for another 2 minutes and switch off. Serve as a side for chappatti, naan or pulao.
Ground Meat (Kheema) - 1 lb (you could use ground beef, ground chicken, ground turkey, ground lamb or ground pork)
Frozen Green Peas - 1/2 cup
Onion - 1 large, finely chopped
Green Chillies - 3 (minced)
Ginger - 2 " piece (crushed/ minced)
Garllic - 8 cloves (minced)
Tomatoes - 2 large/3 small (pureed)
Turmeric Powder - 1/2 tsp
Chilly Powder - 1 tsp (or to taste)
Corriander Powder - 2 tsp
Cumin Powder - 1 tsp
Garam Maasala - 1/2 tsp
Pepper powder - 1/2 tsp
Whole Garam Masala - (1 Bay Leaf, 1 Cinnamon Stick, 2-3 cloves, 3 cardomoms)
Salt - to taste
Oil - 2 tblsp
Cilantro - for garnishing (finely chopped)
Method
1. Heat oil in a pan and add the whole garam masala(bay leaf, cinnamon stick, cardamom and cloves).
2. Add the finely chopped onions, cover and cook for 18-20 minutes till the onions turns brown in colour.
3. Add ginger, garlic and green chillies and cook for another few minutes.
4. Add the tomatoes and cook for about 10-15 minutes stirring frequently until oil starts seperating from the mixture.
5. Add turmeric powder, chilly powder, corriander powder, cumin powder and pepper powder.
6. Add the ground meat and required salt and mix everything together.
(Add little water if you want little gravy. I prefer this as a dry dish.)
7. Cover with a lid and cook for about 20-25 minutes on low flame till the meat is completely cooked.
8. Finally add the green peas, garam masala and finely chopped cilantro and mix.
9. Cook for another 2 minutes and switch off. Serve as a side for chappatti, naan or pulao.
Thursday, June 18, 2009
CHOCOLATE PRETZELS RECIPE
Ingredients:
150 gms Margarine/ Butter
100 gms Icing sugar
1 Egg
225 gms Plain flour
25 gms Cocoa
100 gms Cooking chocolate
How to make chocolate Pretzels:
Soften the butter or margarine in a bowl and mix in the icing sugar, lightly beaten egg and salt.
Sift in flour and cocoa and mix together to make a stiff dough. leave for 30 minutes.
Roll out pieces of dough to the shape of pretzels.
Place on a lightly greased tray and bake for 15-18 minutes in a moderate oven.
Melt cooking chocolate with water over a low heat.
Drop each pretzel into the hot chocolate and quickly remove. dry each pretzel on greaseproof paper.
150 gms Margarine/ Butter
100 gms Icing sugar
1 Egg
225 gms Plain flour
25 gms Cocoa
100 gms Cooking chocolate
How to make chocolate Pretzels:
Soften the butter or margarine in a bowl and mix in the icing sugar, lightly beaten egg and salt.
Sift in flour and cocoa and mix together to make a stiff dough. leave for 30 minutes.
Roll out pieces of dough to the shape of pretzels.
Place on a lightly greased tray and bake for 15-18 minutes in a moderate oven.
Melt cooking chocolate with water over a low heat.
Drop each pretzel into the hot chocolate and quickly remove. dry each pretzel on greaseproof paper.
CHOCOLATE CHIP COOKIES RECIPE
Ingredients:
1 1/4 cup Fine Wheat Flour (Maida)
1/2 tsp Baking Soda
1/2 tsp Salt
1/2 cup Butter
1/2 cup Brown Sugar
1/4 cup Sugar
1 small sized Egg
1 tsp Vanilla Essence
1 cup Chocolate Chips
1/2 cup chopped and roasted Walnuts
How to make chocolate chip cookies:
Mix the flour, baking soda and salt evenly in a bowl.
With the mixer running, beat butter, sugar and brown sugar together until creamy.
Add the egg and vanilla essence.
Now add flour.
When flour is fully blended mix the chips and walnuts.
Preheat the oven to 190 degrees.
On a tray place a large ungreased cookie sheet.
Now drop a spoonful of the batter on the sheet 2 inches apart.
Bake for 10 -1 2 minutes
1 1/4 cup Fine Wheat Flour (Maida)
1/2 tsp Baking Soda
1/2 tsp Salt
1/2 cup Butter
1/2 cup Brown Sugar
1/4 cup Sugar
1 small sized Egg
1 tsp Vanilla Essence
1 cup Chocolate Chips
1/2 cup chopped and roasted Walnuts
How to make chocolate chip cookies:
Mix the flour, baking soda and salt evenly in a bowl.
With the mixer running, beat butter, sugar and brown sugar together until creamy.
Add the egg and vanilla essence.
Now add flour.
When flour is fully blended mix the chips and walnuts.
Preheat the oven to 190 degrees.
On a tray place a large ungreased cookie sheet.
Now drop a spoonful of the batter on the sheet 2 inches apart.
Bake for 10 -1 2 minutes
RAISIN CHOCO OAT COOKIE
Ingredients:
3/4 cup Fine Wheat Flour (Maida)
1 tsp Baking Soda
1/4 tsp Salt
3/2 cup Sugar
3/2 cup Brown Sugar
3/2 cup Butter
1 tsp Vanilla Essence
1 big sized Eggs
1 1/2 cups uncooked oats
1/2 cup Currants (Kishmish)
1 cup Dark Chocolate Chips
How to make raisin choco oat cookie:
Before you begin preheat the oven to 175 degrees.
Grease a baking tray.
Mix flour, baking soda, and, salt.
Cream sugar and butter.
Add vanilla essence, and, eggs one by one while mixing .
Add the flour and mix the oats.
Mix well and then add currants and chocolate chips.
Now drop one spoonful of the batter on inch apart on the greased baking tray.
Bake for 12 - 14 minutes or till golden in color.
3/4 cup Fine Wheat Flour (Maida)
1 tsp Baking Soda
1/4 tsp Salt
3/2 cup Sugar
3/2 cup Brown Sugar
3/2 cup Butter
1 tsp Vanilla Essence
1 big sized Eggs
1 1/2 cups uncooked oats
1/2 cup Currants (Kishmish)
1 cup Dark Chocolate Chips
How to make raisin choco oat cookie:
Before you begin preheat the oven to 175 degrees.
Grease a baking tray.
Mix flour, baking soda, and, salt.
Cream sugar and butter.
Add vanilla essence, and, eggs one by one while mixing .
Add the flour and mix the oats.
Mix well and then add currants and chocolate chips.
Now drop one spoonful of the batter on inch apart on the greased baking tray.
Bake for 12 - 14 minutes or till golden in color.
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