Ingredients
Chana Dal - 1 cup
Urad dal - 3/4 cup
Dry red chilly - 5-10(as per your spice level)
Corriander seeds - 1tblsp
Oil - 1 tblsp (optional)
Asafoetida - a pinch
Mustard seeds - 1/2 tsp
Curry leaves - 1-2 strands
Fenugreek seeds - 5-8 seeds
Salt - as needed
Optional Ingredients
Tamarind - marble size
Garlic Cloves - 2 cloves
Sesame seeds - 1 tsp
Peppercorns - 1/2 tsp
Method
1.Toast the ingredients in 1 tblsp of oil in a very low flame for 10-15 minutes until each ingredient is nicely rosted. Keep stirring constantly to prevent it from getting burnt.
Note :- Add the ingredients in the floowing order while roasting - Chana Dal, Urad dal, corriander seeds, all the other ingredients. This will prevent the lighter ingredients from getting burnt before the chana dall gets roasted.
2. Roasting on stove top needs a little patience. Alternatively, you can spread out the ingredients on a cookie sheet and roast it in the oven preheated to 150 degrees for 20 minutes.
3. After every ingredient becomes golden brown and is completely cooked, remove it and let it cool for some time.
4. After it cools, add required salt and powder it nicely using a blender.
5. Serve idli powder by mixing with a spoon of sugar or mixing with coconut/sesame oil. It can be had with idlis, rice and used to make podi dosai too.
Saturday, June 6, 2009
Jalebi
Ingredients (Makes approx 25 jalebis)
For Batter
All Purpose Flour - 1/2 cup
Gram Flour (Besan) - 1 tsp
Yeast - 1/2 tsp
Sugar - 1/2 tsp
Cardomom Powder - 1/4 tsp
Warm Water - 1/3 cup (or as required)
Oil - to make dough
For Syrup
Sugar - 1 cup
Water - 1/2 cup
Cardomom Powder - 1/4 tsp
Saffron - 1/4 tsp
Lemon Juice (optional) - 1/2 tsp (I add it since I like them to be with a little sour taste)
Method
To make the batter
1. Dissolve the yeast in warm water, mix well and let it stay for 10 mins.
2. Mix all the remaining ingredients to the yeast mixture and knead well with hand enough to make a ball and ensuring no lumps are left behind.
3. Keep this aside to ferment in a warm place (I place it in the oven) for around 2 hours.
To make the syrup
1. Boil everything together on medium heat.
2. Keep stiring continuously so that sugar dissolves well and doesn't settle at the bottom.
To make jalebis
1. Heat oil in a frying pan. Fill the batter in a ketchup bottle. (You can also use piping bag with a nozzle)
2. Squeeze the batter out of the ketchup bottle in the hot oil in a shape of a jalebi.
3. Fry the Jalebis until golden-brown on both sides.
4. Transfer immediately into the warm syrup and let them soak for around a minute to a minute and half.
Tips
- I prefer Jalebis thin and crispy, they can alternatively be made thick. Jalebis should preferably be served hot.
- If you like your jalebis to be orange in color, you can add orange yellow color to the batter.
For Batter
All Purpose Flour - 1/2 cup
Gram Flour (Besan) - 1 tsp
Yeast - 1/2 tsp
Sugar - 1/2 tsp
Cardomom Powder - 1/4 tsp
Warm Water - 1/3 cup (or as required)
Oil - to make dough
For Syrup
Sugar - 1 cup
Water - 1/2 cup
Cardomom Powder - 1/4 tsp
Saffron - 1/4 tsp
Lemon Juice (optional) - 1/2 tsp (I add it since I like them to be with a little sour taste)
Method
To make the batter
1. Dissolve the yeast in warm water, mix well and let it stay for 10 mins.
2. Mix all the remaining ingredients to the yeast mixture and knead well with hand enough to make a ball and ensuring no lumps are left behind.
3. Keep this aside to ferment in a warm place (I place it in the oven) for around 2 hours.
To make the syrup
1. Boil everything together on medium heat.
2. Keep stiring continuously so that sugar dissolves well and doesn't settle at the bottom.
To make jalebis
1. Heat oil in a frying pan. Fill the batter in a ketchup bottle. (You can also use piping bag with a nozzle)
2. Squeeze the batter out of the ketchup bottle in the hot oil in a shape of a jalebi.
3. Fry the Jalebis until golden-brown on both sides.
4. Transfer immediately into the warm syrup and let them soak for around a minute to a minute and half.
Tips
- I prefer Jalebis thin and crispy, they can alternatively be made thick. Jalebis should preferably be served hot.
- If you like your jalebis to be orange in color, you can add orange yellow color to the batter.
Pazham Pori
Ingredients
Banana - 2
All Purpose flour(Maida) - 1 1/2 cup
Sugar - 1/4 cup (or as needed)
Salt - a pinch
Yellow Food Colour/ Turmeric Powder - 1/4 tsp
Water - to make batter (you could use milk instead to make it more rich)
Optional Ingredients
Grated Coconut - 1/4 cup
Method
1.Mix maida, coconut (if needed), salt, sugar and yellow food colour with enough water to form a paste. It should be in the consistency of bonda mix.
2. Cut banana into small slices.
3. In the meantime, heat oil in a kadai for deep frying.
4. Dip the pieces in the thick batter mix and deep fry it in oil.
4. Enjoy as a sweet snack.
Banana - 2
All Purpose flour(Maida) - 1 1/2 cup
Sugar - 1/4 cup (or as needed)
Salt - a pinch
Yellow Food Colour/ Turmeric Powder - 1/4 tsp
Water - to make batter (you could use milk instead to make it more rich)
Optional Ingredients
Grated Coconut - 1/4 cup
Method
1.Mix maida, coconut (if needed), salt, sugar and yellow food colour with enough water to form a paste. It should be in the consistency of bonda mix.
2. Cut banana into small slices.
3. In the meantime, heat oil in a kadai for deep frying.
4. Dip the pieces in the thick batter mix and deep fry it in oil.
4. Enjoy as a sweet snack.
Mixture (South Indian Mixture)
Mixture is a spicy Indian Snack which has different variations in different states. It has different names like chivda, bombay mix, Gujarathi mix, chanachur, Punjabi mix, bhujia or even just as 'mixture'. As the name indicates, it is a spicy mixture of different ingredients like sev, fried curry leaves, boondi, fried onions, fried garlic, fried poha (flaked rice), chikpeas, dalia etc. There is no fixed recipe and different ingredients can be assembled and flavoured based on individual taste. The recipe given below is that of a South Indian 'mixture' but feel free to add or change the ingredients based on the availability and individual taste.
Ingredients
Omapodi (Sev) - 2 cups
Boondi - 2 cups
Banana Chips - 1/4 cup
Roasted Peanuts - 2 tblsp
Dalia (Pottukadalai) - 2 tblsp
Curry Leaves - 2 strands
Garlic - 1 whole
Chilly Powder - 1 tsp
Optional
Aval(roasted) - 1/2 cup
Roasted Green Peas - 2 tblsp
Roasted Cashews - 2-3 tblsp
Raisins - 2 tblsp
Method
1. In a big mixing bowl, add the bhoondhi, omapodi (sev), banana chips, roasted peanuts and dalia.
2. Heat oil in a small pan and fry the curry leaves. Remove it out and add it to the mixing bowl.
3. Crush the garlic cloves using a mortar and pastle and fry it in the same oil.
4. Add this fried garlic also to the mixing bowl.
5. Add some chilly powder and toss everything together.
6. You can store this in airtight box for more than a month. Serve with evening tea or as a sidedish for rasam rice or curd rice.
Ingredients
Omapodi (Sev) - 2 cups
Boondi - 2 cups
Banana Chips - 1/4 cup
Roasted Peanuts - 2 tblsp
Dalia (Pottukadalai) - 2 tblsp
Curry Leaves - 2 strands
Garlic - 1 whole
Chilly Powder - 1 tsp
Optional
Aval(roasted) - 1/2 cup
Roasted Green Peas - 2 tblsp
Roasted Cashews - 2-3 tblsp
Raisins - 2 tblsp
Method
1. In a big mixing bowl, add the bhoondhi, omapodi (sev), banana chips, roasted peanuts and dalia.
2. Heat oil in a small pan and fry the curry leaves. Remove it out and add it to the mixing bowl.
3. Crush the garlic cloves using a mortar and pastle and fry it in the same oil.
4. Add this fried garlic also to the mixing bowl.
5. Add some chilly powder and toss everything together.
6. You can store this in airtight box for more than a month. Serve with evening tea or as a sidedish for rasam rice or curd rice.
Boondhi
Boondhi is an Indian Snack made with tiny little gram flour batter droplets fried in hot oil. There are 2 types of boondhi - kaara boondhi (spicy boondi) and sweet boondhi. Boondhi can be had as a stand alone snack or can be used for making other sweets, chaats and snacks.
Ingredients
Besan (Chikpea flour/Gram Flour/Kadala Maavu) - 1 cups
Water - to make a thin batter (app. 3/4 cup)
Turmeric Powder/ Yellow food colour - a pinch
Asafoetida - a pinch
Oil - for deep frying
For Spicy Boondi
Salt - as needed
Chilly Powder - as needed
For sweet Boondi
Water - 1 cup
Sugar - 1/2 cup
Method
1. Mix the besan, asafoetida and turmeric powder together.
2. Add water slowly while mixing continuously to avoid forming lumps.
3. Mix in enough water so that the final batter will be a thiner and smooth than bajji batter. The batter should be of the consistency to coat the back of a spoon evenly.
4. In the meantime heat oil in a kadai for deep frying.
5. Hold a perforated spoon (spoon with small round holes usually used for draining oil) few inches above the hot oil.
6. Using another spoon, pour some batter over the perforated spoon.
7. Spread the batter so that batter passes through the perforations and falls as batter drops into the hot oil. Gently tap the spoon to help the droplets to fall.
8. One sppon of batter would make enough boondis to cover the entire surface of the hot oil in the kadai. Do not put more than that and over crowd.
9. Once the vigorous bubbling of the oil stops, thats an indication that the boondis are done.
10. Remove them from the hot oil using another perforated spoon and put them on a paper towel to drain the excess oil.
11. Store in airtight container for more than a month.
This is the basic bhoondhi that can be used for chaats, for making bhoondhi raita and sweet bhoondhi.
For Spicy boondi
- Just add a tsp of chilly powder and enough salt to the boondi batter. This type of bhoondhis can be had as an evening snack or to make spicy mixture.
For sweet boondi
- Make a sugar syrup by boiling 1 cup of water with 1/2 cup of sugar and soak the bhoondhis for few minutes till all the syrup is absorbed by the boondis and it becomes soft. Drain any excess syrup if present.
- This type of boondi can be had as a festival sweet, used as a topping for payasam (especially semiya payasam/kheer) or used to make bhoondhi ladoos.
Ingredients
Besan (Chikpea flour/Gram Flour/Kadala Maavu) - 1 cups
Water - to make a thin batter (app. 3/4 cup)
Turmeric Powder/ Yellow food colour - a pinch
Asafoetida - a pinch
Oil - for deep frying
For Spicy Boondi
Salt - as needed
Chilly Powder - as needed
For sweet Boondi
Water - 1 cup
Sugar - 1/2 cup
Method
1. Mix the besan, asafoetida and turmeric powder together.
2. Add water slowly while mixing continuously to avoid forming lumps.
3. Mix in enough water so that the final batter will be a thiner and smooth than bajji batter. The batter should be of the consistency to coat the back of a spoon evenly.
4. In the meantime heat oil in a kadai for deep frying.
5. Hold a perforated spoon (spoon with small round holes usually used for draining oil) few inches above the hot oil.
6. Using another spoon, pour some batter over the perforated spoon.
7. Spread the batter so that batter passes through the perforations and falls as batter drops into the hot oil. Gently tap the spoon to help the droplets to fall.
8. One sppon of batter would make enough boondis to cover the entire surface of the hot oil in the kadai. Do not put more than that and over crowd.
9. Once the vigorous bubbling of the oil stops, thats an indication that the boondis are done.
10. Remove them from the hot oil using another perforated spoon and put them on a paper towel to drain the excess oil.
11. Store in airtight container for more than a month.
This is the basic bhoondhi that can be used for chaats, for making bhoondhi raita and sweet bhoondhi.
For Spicy boondi
- Just add a tsp of chilly powder and enough salt to the boondi batter. This type of bhoondhis can be had as an evening snack or to make spicy mixture.
For sweet boondi
- Make a sugar syrup by boiling 1 cup of water with 1/2 cup of sugar and soak the bhoondhis for few minutes till all the syrup is absorbed by the boondis and it becomes soft. Drain any excess syrup if present.
- This type of boondi can be had as a festival sweet, used as a topping for payasam (especially semiya payasam/kheer) or used to make bhoondhi ladoos.
Sev (Omapodi)
Ingredients
Bengal Gram Flour (Besan, Kadala Maavu) - 1 cup
Asafoetida - 1/4 tsp
Turmeric Powder - 1/4 tsp
Chilly Powder - 1/2 tsp (optional)
Salt - to taste
Water - as needed to make dough (app. 3-4 tblsp)
Oil - for deep frying
Sev (Omapodi)Sev Press
Method
1. Mix the bengal gram flour, salt, asafoetida, turmeric powder and chilly powder together.
2. Add enough water and knead it to make a soft, sticky and gooey (but not watery) dough.
3. Add few drops of oil to your palms, to the dough and to the inside of the sev press to reduce the stickiness.
4. In the meantime, heat up the oil in a kadai to fry the sev.
5. Fill the dough into a idiyappam maker or sev press with the appropriate 'sieve' - the one with the smallest holes or with slighly bigger holes can be used.
Note :- For purposes like chaats, the thin sev is a must. For enjoying sev(omapodi) as a snack or for making mixtures, either one would do.
6. When the oil is hot enough, press out thin strands of the dough into the hot oil.
7. Deep fry till the sev turns crispy. Generally the sev is done when the vigourous bubbling of the oil subsides.
8. Remove from oil and place on a paper towel to remove excess oil.
9. Cool and store in a air tight container. This is a perfect snack by itself or can be used for making chaats and mixture.
Tips
- If you want to have sev(omapodi) as a snack by itself, you can add other flavourings in the dough like, ajwain or dried herb powder etc.
Bengal Gram Flour (Besan, Kadala Maavu) - 1 cup
Asafoetida - 1/4 tsp
Turmeric Powder - 1/4 tsp
Chilly Powder - 1/2 tsp (optional)
Salt - to taste
Water - as needed to make dough (app. 3-4 tblsp)
Oil - for deep frying
Sev (Omapodi)Sev Press
Method
1. Mix the bengal gram flour, salt, asafoetida, turmeric powder and chilly powder together.
2. Add enough water and knead it to make a soft, sticky and gooey (but not watery) dough.
3. Add few drops of oil to your palms, to the dough and to the inside of the sev press to reduce the stickiness.
4. In the meantime, heat up the oil in a kadai to fry the sev.
5. Fill the dough into a idiyappam maker or sev press with the appropriate 'sieve' - the one with the smallest holes or with slighly bigger holes can be used.
Note :- For purposes like chaats, the thin sev is a must. For enjoying sev(omapodi) as a snack or for making mixtures, either one would do.
6. When the oil is hot enough, press out thin strands of the dough into the hot oil.
7. Deep fry till the sev turns crispy. Generally the sev is done when the vigourous bubbling of the oil subsides.
8. Remove from oil and place on a paper towel to remove excess oil.
9. Cool and store in a air tight container. This is a perfect snack by itself or can be used for making chaats and mixture.
Tips
- If you want to have sev(omapodi) as a snack by itself, you can add other flavourings in the dough like, ajwain or dried herb powder etc.
Nei Boli (Puran Poli, Obatu, Bobatlu)
Ingredients
Bengal Gram(channa dal) - 2 cups
Jaggery/ Sugar - 2 cups
Maida (All Purpose Flour) - 1 3/4 cups
Cardomon Powder - 1/4 tsp
Turmeric Powder/ Yellow Food Color - 1/4 tsp
Butter/ Ghee/ oil - 2-3 tblsp (for kneading)
Butter/ Ghee/ Oil - for frying bolis (as needed)
Water - as needed to make the dough
Salt - a pinch
Dal ball placed in the center of rolled out doughdal ball sealed by the doughboli on the tava
Method
1. Mix the maida, turmeric powder/ food color and salt together .Add enough water and make it into a very soft dough.
2. Add the butter/ghee/ oil to the dough and knead again until the dough becomes soft and pliable.
3. Cover with a moist kitchen towel and let it rest. In the meantime make the filling.
4. Boil the channa dal with plenty of water until it is soft but not mashy.
5. Drain all the water and powder it in the mixie.
6. Take this dal powder in a pan, add the jaggery/sugar and cardomon powder and heat it. The jaggery/sugar will melt and form a thick and gooey mixture.
7. After the dal mixture is cool enough to handle, start making the bolis.
8. Make marble sized balls with the dough and lemon sized balls with the dal mixture. The dal mixture should be bigger than the dough only then the final boli will taste good.
9. Take a dough ball roll out into a small circle. Flour the surface to prevent sticking.
10.Keep the sweet dal ball in centre of the rolled out dough. Bring all the sides of the dought to the center to cover the filling completely.
11.Seal it nicely and press it again to form a circle.
12. Place it in between 2 greased plastic sheets. Just press with your fingers till expands to the desired circumference.
13. Cook the bolis on a hot griddle using some butter/ghee/oil. remove when brown spots appear on both sides.
14. Serve it during festival times or even serve for dinner.
Bengal Gram(channa dal) - 2 cups
Jaggery/ Sugar - 2 cups
Maida (All Purpose Flour) - 1 3/4 cups
Cardomon Powder - 1/4 tsp
Turmeric Powder/ Yellow Food Color - 1/4 tsp
Butter/ Ghee/ oil - 2-3 tblsp (for kneading)
Butter/ Ghee/ Oil - for frying bolis (as needed)
Water - as needed to make the dough
Salt - a pinch
Dal ball placed in the center of rolled out doughdal ball sealed by the doughboli on the tava
Method
1. Mix the maida, turmeric powder/ food color and salt together .Add enough water and make it into a very soft dough.
2. Add the butter/ghee/ oil to the dough and knead again until the dough becomes soft and pliable.
3. Cover with a moist kitchen towel and let it rest. In the meantime make the filling.
4. Boil the channa dal with plenty of water until it is soft but not mashy.
5. Drain all the water and powder it in the mixie.
6. Take this dal powder in a pan, add the jaggery/sugar and cardomon powder and heat it. The jaggery/sugar will melt and form a thick and gooey mixture.
7. After the dal mixture is cool enough to handle, start making the bolis.
8. Make marble sized balls with the dough and lemon sized balls with the dal mixture. The dal mixture should be bigger than the dough only then the final boli will taste good.
9. Take a dough ball roll out into a small circle. Flour the surface to prevent sticking.
10.Keep the sweet dal ball in centre of the rolled out dough. Bring all the sides of the dought to the center to cover the filling completely.
11.Seal it nicely and press it again to form a circle.
12. Place it in between 2 greased plastic sheets. Just press with your fingers till expands to the desired circumference.
13. Cook the bolis on a hot griddle using some butter/ghee/oil. remove when brown spots appear on both sides.
14. Serve it during festival times or even serve for dinner.
Banana Bonda (Sweet Paniyaram)
Ingredients
Banana - 2
All purpose flour - 1 1/2 cup
Sugar - 1/4 cup(or as needed)
Water - as needed
Method
1. Mash the bananas nicely and then mix maida, sugar and little water to form a thick dough. It should be in the consistency of bonda mix
2. Heat some oil in a kadai for frying.
3. Take a handful of the mix and drop into the hot oil as small rounds.
Banana - 2
All purpose flour - 1 1/2 cup
Sugar - 1/4 cup(or as needed)
Water - as needed
Method
1. Mash the bananas nicely and then mix maida, sugar and little water to form a thick dough. It should be in the consistency of bonda mix
2. Heat some oil in a kadai for frying.
3. Take a handful of the mix and drop into the hot oil as small rounds.
Dhoodh Peda (Pal Khova)
Ingredients
Khoya - 2 cups
Sliced nuts(Almonds, Pistacios) / Coloued sugar / Raisins - fo topping
Method
1. Make the khoyas using any of the methods specified in http://simpleindianrecipes.com/khoya.aspx.
2. After the khoya has cooled down, use cookie cutters to shape the pedas. Another way is to shape with your palms. Take a small portion of the khoya and shape it into a smooth ball, then flatten it into the peda shape.
3. Press some sliced pistachios/almonds/cashews/raisins on top or sprinkle some coloured sugar.
Variations
- You can make different flavours of peda by adding different flavouring ingredients while making the khoya like kesar peda (add few saffron strands), coconut peda (add coconut powder), badam peda (add almond powder), kaju peda (add cashew powder) etc.
- Use different cookie cutters to make different shapes of pedas for each occasions.
Khoya - 2 cups
Sliced nuts(Almonds, Pistacios) / Coloued sugar / Raisins - fo topping
Method
1. Make the khoyas using any of the methods specified in http://simpleindianrecipes.com/khoya.aspx.
2. After the khoya has cooled down, use cookie cutters to shape the pedas. Another way is to shape with your palms. Take a small portion of the khoya and shape it into a smooth ball, then flatten it into the peda shape.
3. Press some sliced pistachios/almonds/cashews/raisins on top or sprinkle some coloured sugar.
Variations
- You can make different flavours of peda by adding different flavouring ingredients while making the khoya like kesar peda (add few saffron strands), coconut peda (add coconut powder), badam peda (add almond powder), kaju peda (add cashew powder) etc.
- Use different cookie cutters to make different shapes of pedas for each occasions.
Unniappam
Ingredients
Rice flour - 1 cup
Wheat flour - 2 tblsp
Ripened Banana - 2 or 3
Brown sugar - 1/2 cup
cardomom powder - 3/4 tsp
Baking Powder - 1/4 tsp
Toasted sesame seeds- 2 tsp
Method
1. Blend the banana nicely using a blender or mixie.
2. Add rice flour , brown sugar, baking powder, cardomom and blend it together. Add the sesame seeds to batter.
3. The consistency of the batter should be little thicker than the idli batter.
4. Heat the paniyaram griddle(puffed pancake griddle-made of cast Iron).
5. Add few drops of oil to each hole and pour the batter.
6. When the edges turns golden brown flip it,so that the other side will cook.
7. Allow it to cook on medium heat for another couple of minutes. If the heat is too high, the outside will get browned up too fast before the inside is cooked.
8. When the unniappam is done, it is like a ball and comes out easily from the griddle. Yummy unniappam is ready to serve.
Rice flour - 1 cup
Wheat flour - 2 tblsp
Ripened Banana - 2 or 3
Brown sugar - 1/2 cup
cardomom powder - 3/4 tsp
Baking Powder - 1/4 tsp
Toasted sesame seeds- 2 tsp
Method
1. Blend the banana nicely using a blender or mixie.
2. Add rice flour , brown sugar, baking powder, cardomom and blend it together. Add the sesame seeds to batter.
3. The consistency of the batter should be little thicker than the idli batter.
4. Heat the paniyaram griddle(puffed pancake griddle-made of cast Iron).
5. Add few drops of oil to each hole and pour the batter.
6. When the edges turns golden brown flip it,so that the other side will cook.
7. Allow it to cook on medium heat for another couple of minutes. If the heat is too high, the outside will get browned up too fast before the inside is cooked.
8. When the unniappam is done, it is like a ball and comes out easily from the griddle. Yummy unniappam is ready to serve.
Rava Laddu (Sooji Ladoo)
Ingredients
Rava (Sooji) - 2 cups
Evaporated Milk - 150ml or 5oz
Unsalted Butter - 1/4 cup (You can also use ghee instead)
Dry Shredded Coconut Powder - 1 ½ cups
Sugar - 2 cups
Cardamom Powder - ½ tsp
Saffron - 1 pinch, powdered (optional)
Raisins – ¼ cup (roasted in a little butter)
Cashew/Almond/Pistachio - ¼ cup (coarsely chopped/sliced and roasted in a little butter/ghee)
Method
1.Melt the butter in a non-stick pan.
2.Add the rava and fry until you get a nice aroma.
3.Add shredded coconut and sugar and mix well on low heat for few seconds.
4.Add raisins, nuts, saffron, cardamom powder and mix well.
5.Add the evaporated milk and turn off the stove.
6.Keep mixing for few minutes until the evaporated milk is well incorporated.
7.Remove pan from stove to prevent the rava from getting burnt.
8.While the mixture is still hot, take a small quatity of the mixture and roll it into balls. You can the balls as small or as big as you want.
Rava (Sooji) - 2 cups
Evaporated Milk - 150ml or 5oz
Unsalted Butter - 1/4 cup (You can also use ghee instead)
Dry Shredded Coconut Powder - 1 ½ cups
Sugar - 2 cups
Cardamom Powder - ½ tsp
Saffron - 1 pinch, powdered (optional)
Raisins – ¼ cup (roasted in a little butter)
Cashew/Almond/Pistachio - ¼ cup (coarsely chopped/sliced and roasted in a little butter/ghee)
Method
1.Melt the butter in a non-stick pan.
2.Add the rava and fry until you get a nice aroma.
3.Add shredded coconut and sugar and mix well on low heat for few seconds.
4.Add raisins, nuts, saffron, cardamom powder and mix well.
5.Add the evaporated milk and turn off the stove.
6.Keep mixing for few minutes until the evaporated milk is well incorporated.
7.Remove pan from stove to prevent the rava from getting burnt.
8.While the mixture is still hot, take a small quatity of the mixture and roll it into balls. You can the balls as small or as big as you want.
Sugar Cookies
Ingredients
All Purpose flour-1 1/2 cups
Baking powder -1 1/2 teaspoons
Salt -1/4 teaspoon
Butter at room temperature -1/2 cup
Sugar -1/2 cup
Egg yolk, slightly beaten -1
Milk -3 tablespoons
Vanilla extract -1/2 teaspoon
Method
1.In a mixing bowl stir together flour, baking powder and salt.
2.In another bowl cream the butter with a hand mixer for 2-3 minutes. Add sugar to it gradually and beating each time.
3.Add egg yolk to it and mix well.
4.Add the dry ingredients alternately with milk to the butter bowl and mix it.
5.Add vanilla and mix it.
6.In a cling wrap or plastic sheet chill the dough in fridge for 1 hour.
7.Preheat the oven to 375ºF
8.Roll out the dough on to a lightly floured surface to a thickness of about 1/4".
9.Cut with cookie cutters(I have used a star cookie cutter).
10.Sprinkle some colored sugar on the cookies before keeping it in oven
11.Bake on an ungreased cookie sheet for 8 to 10 minutes. Check if the sides are brown its done.
12.Let the cookies cool down for 15 minutes and then serve.
All Purpose flour-1 1/2 cups
Baking powder -1 1/2 teaspoons
Salt -1/4 teaspoon
Butter at room temperature -1/2 cup
Sugar -1/2 cup
Egg yolk, slightly beaten -1
Milk -3 tablespoons
Vanilla extract -1/2 teaspoon
Method
1.In a mixing bowl stir together flour, baking powder and salt.
2.In another bowl cream the butter with a hand mixer for 2-3 minutes. Add sugar to it gradually and beating each time.
3.Add egg yolk to it and mix well.
4.Add the dry ingredients alternately with milk to the butter bowl and mix it.
5.Add vanilla and mix it.
6.In a cling wrap or plastic sheet chill the dough in fridge for 1 hour.
7.Preheat the oven to 375ºF
8.Roll out the dough on to a lightly floured surface to a thickness of about 1/4".
9.Cut with cookie cutters(I have used a star cookie cutter).
10.Sprinkle some colored sugar on the cookies before keeping it in oven
11.Bake on an ungreased cookie sheet for 8 to 10 minutes. Check if the sides are brown its done.
12.Let the cookies cool down for 15 minutes and then serve.
Ragi Nankhatai Biscuit (Eggless Fingermillet Cookies)
Ingredients
Ragi Flour - 2 cups
Sugar - 3/4 cup (powdered)
Dalda/Butter/Ghee - 1 cup (soft and at room temperature)
Cardomon - 2 pods (crushed/powdered)
Baking Soda - 1 tsp
Salt - a pinch
Method
1. Dry roast the ragi flour for about 10 minutes until a nice aroma comes out. Do this on a very low flame to prevent the ragi from getting burnt.
2. Add sugar, butter/ghee, baking soda and crushed cardomon to this and mix well.
3. The moisture from the butter/ghee would be sufficient to make the dough. Add more butter if needed.
4. Make small lemon sized balls out of the dough and line it in a cookie sheet/ baking tray. You could also flatten the dough and cut out different cookie shapes using a cookie cutter.
Note : - Grease the cookie sheet with oil or line it with parchment papare to prevent cookies from sticking to it.
- The balls should be of uniform size to enable uniform cooking.
- Leave enough space between the balls to give them sufficient
- You could press in some sliced nuts on top (like cashews, almonds or pistacios)
to make it more rich.space for expansion. They will double in size while baking.
5. Bake it in a 300 degree F (150 C) oven for about 12-15 minutes.
6. This can be stored for many weeks and served as a snack or given as a festival sweet.
Ragi Flour - 2 cups
Sugar - 3/4 cup (powdered)
Dalda/Butter/Ghee - 1 cup (soft and at room temperature)
Cardomon - 2 pods (crushed/powdered)
Baking Soda - 1 tsp
Salt - a pinch
Method
1. Dry roast the ragi flour for about 10 minutes until a nice aroma comes out. Do this on a very low flame to prevent the ragi from getting burnt.
2. Add sugar, butter/ghee, baking soda and crushed cardomon to this and mix well.
3. The moisture from the butter/ghee would be sufficient to make the dough. Add more butter if needed.
4. Make small lemon sized balls out of the dough and line it in a cookie sheet/ baking tray. You could also flatten the dough and cut out different cookie shapes using a cookie cutter.
Note : - Grease the cookie sheet with oil or line it with parchment papare to prevent cookies from sticking to it.
- The balls should be of uniform size to enable uniform cooking.
- Leave enough space between the balls to give them sufficient
- You could press in some sliced nuts on top (like cashews, almonds or pistacios)
to make it more rich.space for expansion. They will double in size while baking.
5. Bake it in a 300 degree F (150 C) oven for about 12-15 minutes.
6. This can be stored for many weeks and served as a snack or given as a festival sweet.
Chivda
Ingredients
Thin Poha( Pressed rice) - 2 cups
Puffed Rice - 1 cup
(You can use 3 cups of only pressed rice or puffed rice too)
Oil - 2 tblsp
Mustard Seeds - 1 tsp
Curry Leaves - 1 strand
Green Chillies - 2-3 (or to taste finely chopped)
Roasted Chana Dal (Dalia) - 3 tblsp
Roasted Peanuts - 3 tblsp
Raisins - 1 tblsp
Turmeric Powder - 1/2 tsp
Salt - 1 tsp (or to taste)
Optional Ingredients
Amchur Powder/ Citric Acid - 1/4 tsp
Sugar - 1 tsp
Method
1. Microwave the poha and puffed rice together in a microwavesafe bowl for 2 minutes. Stir after every 30 seconds.
2. Heat oil in a pan, splutter the mustard seeds, green chillies and curry leaves.
3. Add the turmeric powder, salt and amchur powder in the oil itself.
4. Add this tadka to the poha and puffed rice mixture along with roasted peanuts, raisins, dalia and sugar.
5. Toss everything together until the turmeric powder and the salt coats the poha nicely.
6. Microwave the mixture again for another 1 minute.
7. After it cools down, you can store it in an airtight container for upto a month and enjoy as a healthy snack with tea.
Thin Poha( Pressed rice) - 2 cups
Puffed Rice - 1 cup
(You can use 3 cups of only pressed rice or puffed rice too)
Oil - 2 tblsp
Mustard Seeds - 1 tsp
Curry Leaves - 1 strand
Green Chillies - 2-3 (or to taste finely chopped)
Roasted Chana Dal (Dalia) - 3 tblsp
Roasted Peanuts - 3 tblsp
Raisins - 1 tblsp
Turmeric Powder - 1/2 tsp
Salt - 1 tsp (or to taste)
Optional Ingredients
Amchur Powder/ Citric Acid - 1/4 tsp
Sugar - 1 tsp
Method
1. Microwave the poha and puffed rice together in a microwavesafe bowl for 2 minutes. Stir after every 30 seconds.
2. Heat oil in a pan, splutter the mustard seeds, green chillies and curry leaves.
3. Add the turmeric powder, salt and amchur powder in the oil itself.
4. Add this tadka to the poha and puffed rice mixture along with roasted peanuts, raisins, dalia and sugar.
5. Toss everything together until the turmeric powder and the salt coats the poha nicely.
6. Microwave the mixture again for another 1 minute.
7. After it cools down, you can store it in an airtight container for upto a month and enjoy as a healthy snack with tea.
Papdi
Ingredients
whole wheat flour - 1 cup
Carom seeds - 1 tsp
Oil - for frying
Salt - to taste
Method
1. Mix the flour with requied salt and carom seeds.
2. Adding little water at a time knead to form a firm dough.
3. Take a lemon sized ball of the dough and roll it out into a big chappatti.
4. Prick the entire surface of the chappatti with a fork to prevent it from puffing up while frying.
5. Using a cookie cutter or the lid of any small box, cut out small circles.
6. Fry them till they are nice and golden brown.
7. Have it as a snack by itself or to make other chaat items. You can store it in an airtight container for upto a month.
Tips
- For a healthier twist, you can also bake the papdis. Arrange the rolled out circles in a cookie sheet/ baking tray lined with parchment paper and bake for about 10 minutes in a 400 degree oven.
whole wheat flour - 1 cup
Carom seeds - 1 tsp
Oil - for frying
Salt - to taste
Method
1. Mix the flour with requied salt and carom seeds.
2. Adding little water at a time knead to form a firm dough.
3. Take a lemon sized ball of the dough and roll it out into a big chappatti.
4. Prick the entire surface of the chappatti with a fork to prevent it from puffing up while frying.
5. Using a cookie cutter or the lid of any small box, cut out small circles.
6. Fry them till they are nice and golden brown.
7. Have it as a snack by itself or to make other chaat items. You can store it in an airtight container for upto a month.
Tips
- For a healthier twist, you can also bake the papdis. Arrange the rolled out circles in a cookie sheet/ baking tray lined with parchment paper and bake for about 10 minutes in a 400 degree oven.
Coconut Burfi
Ingredients
Fine Grated Cocunut /Cocunut Powder -2 Cups
Condensed Milk -1 Can(300 ml)
Cardamom - 5 nos Crushed
Any Color - 2 drops(Optional)
Cut into diamond shapesCoconut BurfiCut into diamond shapes
Method
1.Heat a non stick pan in medium flame and add the grated cocunut
2.Saute until the cocunut flavor comes and check it doesnt turn brown(it takes 5 to 10 mins).
3.Now add the condensed milk and cardamom.
4.Saute for 5 mins continuously until everything rolls out to a ball.
5.Add color(optional) and mix it.Usually burfi is in white color.
6.Switch off the stove.
7.Take a plate or any non stick vessel and grease with butter
8.Pour the Burfi mixture and pat it tightly with hands
9.Keep it refrigerated for 1/2 hour for firmness.
10.Now cut the Burfi with buttered knife with vertical lines.
11.Turn the plate to 45 degrees and again cut into vertical lines to form diamond shape.
12.Store and serve the burfi dessert
Fine Grated Cocunut /Cocunut Powder -2 Cups
Condensed Milk -1 Can(300 ml)
Cardamom - 5 nos Crushed
Any Color - 2 drops(Optional)
Cut into diamond shapesCoconut BurfiCut into diamond shapes
Method
1.Heat a non stick pan in medium flame and add the grated cocunut
2.Saute until the cocunut flavor comes and check it doesnt turn brown(it takes 5 to 10 mins).
3.Now add the condensed milk and cardamom.
4.Saute for 5 mins continuously until everything rolls out to a ball.
5.Add color(optional) and mix it.Usually burfi is in white color.
6.Switch off the stove.
7.Take a plate or any non stick vessel and grease with butter
8.Pour the Burfi mixture and pat it tightly with hands
9.Keep it refrigerated for 1/2 hour for firmness.
10.Now cut the Burfi with buttered knife with vertical lines.
11.Turn the plate to 45 degrees and again cut into vertical lines to form diamond shape.
12.Store and serve the burfi dessert
Mullu Murukku
Ingredients
Rice flour - 2 cups
Urad dal - 1/2 cup
Sesame seeds - 1 tsp
Asaefoetida - a pinch
Cumin seeds - 1 tsp
Unsalted butter/ Dalda - 3 tsp
Salt - to taste
Oil - for frying
Method
1. In a heavy bottomed pan, roast the urad dal till it turns light brown in colour. After it cools, grind it into a fine powder.
2. To this add the rice flour, sesame seeds and cumin seeds.
3. Melt the butter/dalda & add it to the above mixture. Mix it well with little water to from a dough.
4. Thee dough should have the right consistency to pass through the murukku presser. If the dough is too thick it wont pass very easily. If it is too thin proper shape wont be formed.
5. With the help of a murukku presser/mould, make the desired shape on a greased plastic sheet. The traditional shape is spiral as shown in the picture. This is optional and murukku can be made without any particular shape too.
6. Remove it gently from the plastic sheet and fry it in a deep pan of heated oil, until they are golden brown in colour.
7. Drain the excess oil using a paper towel. Store in air tight container after it cools down.
Rice flour - 2 cups
Urad dal - 1/2 cup
Sesame seeds - 1 tsp
Asaefoetida - a pinch
Cumin seeds - 1 tsp
Unsalted butter/ Dalda - 3 tsp
Salt - to taste
Oil - for frying
Method
1. In a heavy bottomed pan, roast the urad dal till it turns light brown in colour. After it cools, grind it into a fine powder.
2. To this add the rice flour, sesame seeds and cumin seeds.
3. Melt the butter/dalda & add it to the above mixture. Mix it well with little water to from a dough.
4. Thee dough should have the right consistency to pass through the murukku presser. If the dough is too thick it wont pass very easily. If it is too thin proper shape wont be formed.
5. With the help of a murukku presser/mould, make the desired shape on a greased plastic sheet. The traditional shape is spiral as shown in the picture. This is optional and murukku can be made without any particular shape too.
6. Remove it gently from the plastic sheet and fry it in a deep pan of heated oil, until they are golden brown in colour.
7. Drain the excess oil using a paper towel. Store in air tight container after it cools down.
Peanut Brittle (Kadalai Muttai, Chikki)
Ingredients
Peanuts - 1 cup (roasted)
Sugar/Jaggery/Brown sugar - 3/4 cup
Cardomon Powder - 1/4 tsp
Method
1. Melt the sugar/brown sugar in a non-stick pan till it turns honey brown in colour.
2. Crush the peanuts and add it to the melted sugar with a pinch of cardomon powder.
3. Put this mixture immediately into a greased plate or tray.
4. Spread it to the desired thickness using a rolling pin.
5. Immedietly cut it with a greased knife.
6. After it cools, separate the pieces and store in air tight containers.
Tips
- You can make the same chikkis with sesame seeds, cashews and other nuts too.
Peanuts - 1 cup (roasted)
Sugar/Jaggery/Brown sugar - 3/4 cup
Cardomon Powder - 1/4 tsp
Method
1. Melt the sugar/brown sugar in a non-stick pan till it turns honey brown in colour.
2. Crush the peanuts and add it to the melted sugar with a pinch of cardomon powder.
3. Put this mixture immediately into a greased plate or tray.
4. Spread it to the desired thickness using a rolling pin.
5. Immedietly cut it with a greased knife.
6. After it cools, separate the pieces and store in air tight containers.
Tips
- You can make the same chikkis with sesame seeds, cashews and other nuts too.
Masala Biscuit (Spicy Cookie)
Ingredients
All purpose flour (Maida) - 2 cups
Butter/Ghee - 1/2 cup
Chilly powder - 1 tsp
Ginger - 1" piece (minced)
Cumin seeds - 1 tsp
Green/Dry red Chillies - 1 or 2 (minced)
Curry leaves - 2 strands (minced)
Baking Soda - 1/2 tsp
Asaefoetida - a pinch
Salt - 1/2 tsp ( or to taste)
Sugar - 2 tsp
Method
1. Mix all the above ingredients together in a bowl to get a nice dough like chappatti dough.
2. If the dough is not moist enough add 2-3 tblsp of curd.
3. Grease an aluminium foil and roll out the dough into a big circle 1 "thick.
4. Using a cookie cutter or any bottle lid, cut out into desired cookie shapes.
5. Place the cut out cookies on a greased baking dish and bake it for 15- 20 minutes in an oven preheated to 325 degrees F.
6. Cool and store in air tight containers and enjoy for many days.
All purpose flour (Maida) - 2 cups
Butter/Ghee - 1/2 cup
Chilly powder - 1 tsp
Ginger - 1" piece (minced)
Cumin seeds - 1 tsp
Green/Dry red Chillies - 1 or 2 (minced)
Curry leaves - 2 strands (minced)
Baking Soda - 1/2 tsp
Asaefoetida - a pinch
Salt - 1/2 tsp ( or to taste)
Sugar - 2 tsp
Method
1. Mix all the above ingredients together in a bowl to get a nice dough like chappatti dough.
2. If the dough is not moist enough add 2-3 tblsp of curd.
3. Grease an aluminium foil and roll out the dough into a big circle 1 "thick.
4. Using a cookie cutter or any bottle lid, cut out into desired cookie shapes.
5. Place the cut out cookies on a greased baking dish and bake it for 15- 20 minutes in an oven preheated to 325 degrees F.
6. Cool and store in air tight containers and enjoy for many days.
Capsicum Soup
Ingredients
Capsicum - 1 (red or green)
Onion - 1 small or 1/2 medium
Garlic - 2 cloves
Tomato - 1/2 (optional)
Jalapeno Peppers or Green Chillies - 2
Cilantro - handful
Chicken/ Veg Stock - 2 cups
Ground Pepper - as needed
Roasted Cumin Powder - 1/2 tsp
Salt - as needed
Olive Oil - 2 tsp
Cream - for garnish (optional)
Method
1. Heat Oil in a pan, saute the garlic cloves and onion for a minute.
2. Add the capsicum (bell pepper), tomato, green chillies and Cilantro and cook till the capsicum becomes soft.
(Note :- If you do not have a hand blender, puree the mixture using a mixie at this stage. Add the pureed mixture back to the pot and continue.)
3. Add the chicken/ vegetable stock along with required salt, cumin powder and required pepper powder.
4. Bring the mixture to a boil.
5. If you havent pureed it previously, using a hand blender, puree the mixture.
6. Simmer for another 5 minutes.
7. Garnish with heavy cream, crutons, toasted bread piece, fresh herbs etc according to your taste and imagination. Serve hot.
Tips
- If you want a thicker consistensy, mix little corn flour with some water and add to the soup while boiling.
Capsicum - 1 (red or green)
Onion - 1 small or 1/2 medium
Garlic - 2 cloves
Tomato - 1/2 (optional)
Jalapeno Peppers or Green Chillies - 2
Cilantro - handful
Chicken/ Veg Stock - 2 cups
Ground Pepper - as needed
Roasted Cumin Powder - 1/2 tsp
Salt - as needed
Olive Oil - 2 tsp
Cream - for garnish (optional)
Method
1. Heat Oil in a pan, saute the garlic cloves and onion for a minute.
2. Add the capsicum (bell pepper), tomato, green chillies and Cilantro and cook till the capsicum becomes soft.
(Note :- If you do not have a hand blender, puree the mixture using a mixie at this stage. Add the pureed mixture back to the pot and continue.)
3. Add the chicken/ vegetable stock along with required salt, cumin powder and required pepper powder.
4. Bring the mixture to a boil.
5. If you havent pureed it previously, using a hand blender, puree the mixture.
6. Simmer for another 5 minutes.
7. Garnish with heavy cream, crutons, toasted bread piece, fresh herbs etc according to your taste and imagination. Serve hot.
Tips
- If you want a thicker consistensy, mix little corn flour with some water and add to the soup while boiling.
Chicken Manchow Soup
Ingredients
Carrot (chopped) - 1/2 cup (chopped)
French Beans - 1/2 cup (chopped)
Capsicum - 1/4 cup (chopped)
Green Peas - 1/4 cup (chopped)
Mushroom - 1/4 cup (sliced)
Spring Onions - 1/2 cup (chopped)
Cabbage - 1/2 cup (shredded)
Celery - 1 tsp
Ajinomoto - 1/4 tsp
Ginger - 1 tblsp (finely chopped)
Garlic - 1 tblsp (finely chopped)
Green Chillies - 1 tsp (finely chopped)
Chicken Broth - 1 can / Chicken Seasoning - 1 cube
Soya Sauce - 2 tblsp
Pepper Powder - 1 tsp.
Corn Starch - 3 tblsp.
Chicken (boiled & shredded) - 1/2 cup
Shrimp (boiled) - 1/4 cup (optional)
Salt - to taste
(can also add baby corns/corn to the vegetables)
Method
1. Heat oil. Fry chillies, celery, garlic & ginger for 2 minutes on high flame.
2. Add all vegetables and stir fry for another 2 minutes on high flame.
3. Add chicken broth/seasoning cube, water (as required), soya sauce, pepper powder, ajinomoto, salt and chicken/shrimps and bring it to a boil.
4. Then reduce the heat & add corn starch paste. Keep stiring until the soup thickens a bit.
5. Remove from heat after 5 minutes.Serve hot with fried noodles. For garnishing use spring onions.
Tips
- If you want to add egg to the soup, When the soup is boiling at the end before adding corn starch paste, add thoroughly beaten egg and let it boil. It gives a nice taste.
Carrot (chopped) - 1/2 cup (chopped)
French Beans - 1/2 cup (chopped)
Capsicum - 1/4 cup (chopped)
Green Peas - 1/4 cup (chopped)
Mushroom - 1/4 cup (sliced)
Spring Onions - 1/2 cup (chopped)
Cabbage - 1/2 cup (shredded)
Celery - 1 tsp
Ajinomoto - 1/4 tsp
Ginger - 1 tblsp (finely chopped)
Garlic - 1 tblsp (finely chopped)
Green Chillies - 1 tsp (finely chopped)
Chicken Broth - 1 can / Chicken Seasoning - 1 cube
Soya Sauce - 2 tblsp
Pepper Powder - 1 tsp.
Corn Starch - 3 tblsp.
Chicken (boiled & shredded) - 1/2 cup
Shrimp (boiled) - 1/4 cup (optional)
Salt - to taste
(can also add baby corns/corn to the vegetables)
Method
1. Heat oil. Fry chillies, celery, garlic & ginger for 2 minutes on high flame.
2. Add all vegetables and stir fry for another 2 minutes on high flame.
3. Add chicken broth/seasoning cube, water (as required), soya sauce, pepper powder, ajinomoto, salt and chicken/shrimps and bring it to a boil.
4. Then reduce the heat & add corn starch paste. Keep stiring until the soup thickens a bit.
5. Remove from heat after 5 minutes.Serve hot with fried noodles. For garnishing use spring onions.
Tips
- If you want to add egg to the soup, When the soup is boiling at the end before adding corn starch paste, add thoroughly beaten egg and let it boil. It gives a nice taste.
Payaru Kanghi (Rice green gram Congee)
Payaru Kanji is a kind of rice porridge which is made in different parts of tamil nadu and kerala in different ways. This particular type of kaji is usually made in south tamil nadu and is had with coconut thuvayal. It is generally had after a long fasting period, as a simple dinner or breakfast or even during cold as a comfort food.
Ingredients
Rice - 1 cup
Green Gram - 3/4 cup
Fenugreek Seeds - 1 tsp
Garlic - 1 clove (Chopped)
Pearl Onions - 3-4 (chopped)
Fresh Grated Coconut - 1-2 tblsp
Salt - as needed
Water - a lot (app. 6-8 cups)
Oil - 1 tsp
Method
1. Take a deep pan, add the oil to it and fry the fenugreek seeds.
2. Next add the chopped garlic clove and pearl onions and fry for another 30 seconds. This step is absolutely optional.
3. Add the water and bring it to a boil. The fenugreek flavour is infused in the water.
4. When the water boils add the rice and green gram.
5. Cover and let it cook till both rice and gram are cooked. If you feel you need more water, you can add some hot water to bring to the desired consistency.
6. Finally add the required salt and grated coconut. Serve as a simple breakfast or dinner.
Tips
- You could also try different kanjis by substituting whole urad dal or red chori (red beans) instead of green gram.
Ingredients
Rice - 1 cup
Green Gram - 3/4 cup
Fenugreek Seeds - 1 tsp
Garlic - 1 clove (Chopped)
Pearl Onions - 3-4 (chopped)
Fresh Grated Coconut - 1-2 tblsp
Salt - as needed
Water - a lot (app. 6-8 cups)
Oil - 1 tsp
Method
1. Take a deep pan, add the oil to it and fry the fenugreek seeds.
2. Next add the chopped garlic clove and pearl onions and fry for another 30 seconds. This step is absolutely optional.
3. Add the water and bring it to a boil. The fenugreek flavour is infused in the water.
4. When the water boils add the rice and green gram.
5. Cover and let it cook till both rice and gram are cooked. If you feel you need more water, you can add some hot water to bring to the desired consistency.
6. Finally add the required salt and grated coconut. Serve as a simple breakfast or dinner.
Tips
- You could also try different kanjis by substituting whole urad dal or red chori (red beans) instead of green gram.
Lentil Soup (Masoor Dal Soup)
Ingredients
Split lentils - 1/2 cup, rinsed (I have used masoor dal here)
Olive oil-1 tblsp
Onions- 1 medium, chopped
Garlic - 2 cloves (optional)
Green Chilly - 1 small, finely chopped
water - 4 cups
salt - 1 tsp (or as needed)
Cumin seeds - 1 tsp
coriander seeds -1 tsp
Peppercons - 1/2 tsp
Lemon juice - 1/4 cup
Method
1. Dry roast the cumin seeds, corriander seeds and peppercons. Then crush it corsely using a pestle/blender.
2.Heat oil in a saucepan and sauté the onions, garlic and green chilly over medium heat for 10 minutes.
3. Add remaining ingredients, except lemon juice, and bring to boil. Cover and cook over medium heat for 25 minutes until the lentils are cooked.
4. Puree with hand blender(perferable) or in a blender.
5. Return the pureed mixture back to saucepan and reheat.(If needed add hot water to dilute a little).
6. Stir in lemon juice and serve hot. Try this hearty and healthy soup on a cold winter day or while having a sore throat.
Split lentils - 1/2 cup, rinsed (I have used masoor dal here)
Olive oil-1 tblsp
Onions- 1 medium, chopped
Garlic - 2 cloves (optional)
Green Chilly - 1 small, finely chopped
water - 4 cups
salt - 1 tsp (or as needed)
Cumin seeds - 1 tsp
coriander seeds -1 tsp
Peppercons - 1/2 tsp
Lemon juice - 1/4 cup
Method
1. Dry roast the cumin seeds, corriander seeds and peppercons. Then crush it corsely using a pestle/blender.
2.Heat oil in a saucepan and sauté the onions, garlic and green chilly over medium heat for 10 minutes.
3. Add remaining ingredients, except lemon juice, and bring to boil. Cover and cook over medium heat for 25 minutes until the lentils are cooked.
4. Puree with hand blender(perferable) or in a blender.
5. Return the pureed mixture back to saucepan and reheat.(If needed add hot water to dilute a little).
6. Stir in lemon juice and serve hot. Try this hearty and healthy soup on a cold winter day or while having a sore throat.
Oats Soup
Ingredients
Oats - 1 cup
Onion - 1/2 (finely chopped)
Green Chilly - 1 (finely chopped)
Garlic - 1 clove (minced)
Salt - to taste
Pepper powder - a pinch
Water- 1 cup
Milk - 1 cup
Oil - 2 tsp
Cilantro - for garnish
Method
1. Heat oil in a pan and sauté onions, green chilly and garlic till they begin to sweat.
2. Now add the oats and fry along with it for few 2 minutes.
3. Add salt and water and let it come to a boil.
4. Now add the milk and pepper powder to it and bring to a boil.
5. Garnish the rich and creamy oats soup with cilantro and serve hot.
Oats - 1 cup
Onion - 1/2 (finely chopped)
Green Chilly - 1 (finely chopped)
Garlic - 1 clove (minced)
Salt - to taste
Pepper powder - a pinch
Water- 1 cup
Milk - 1 cup
Oil - 2 tsp
Cilantro - for garnish
Method
1. Heat oil in a pan and sauté onions, green chilly and garlic till they begin to sweat.
2. Now add the oats and fry along with it for few 2 minutes.
3. Add salt and water and let it come to a boil.
4. Now add the milk and pepper powder to it and bring to a boil.
5. Garnish the rich and creamy oats soup with cilantro and serve hot.
Banana Sandwich
Ingredients
French Bread - 4 Slices
Bananas - 2 (sliced into circles)
Honey - 4 tblsp
Peanut Butter - 4 tblsp
Butter - as needed for toasting
Method
1. Slice the bananas into circles and drizzle the honey over it. Gently toss it together.
2. Apply peanut butter on one side of each bread slice and spread the banana mixture over it.
3. Top it with the other slice of bread.
4. Heat a griddle, add little butter and toast the sandwiches till both sides are brown and crispy.
5. Drizzle some honey over the sandwiches, top with some whipped cream, fresh berries and enjoy as a snack or meal.
French Bread - 4 Slices
Bananas - 2 (sliced into circles)
Honey - 4 tblsp
Peanut Butter - 4 tblsp
Butter - as needed for toasting
Method
1. Slice the bananas into circles and drizzle the honey over it. Gently toss it together.
2. Apply peanut butter on one side of each bread slice and spread the banana mixture over it.
3. Top it with the other slice of bread.
4. Heat a griddle, add little butter and toast the sandwiches till both sides are brown and crispy.
5. Drizzle some honey over the sandwiches, top with some whipped cream, fresh berries and enjoy as a snack or meal.
Ari Pathiri (Rice Roti, Rice Bhakri)
Ingredients
Rice flour/Pathiri flour - 1 1/2 cup
Water - 1 1/2 cup
Salt - to taste
Method
1.Add salt to the water and bring it to a boil. (You can add some coconut to the water to enrich the taste).
2. Reduce the flame to low and add the flour. Mix everything well.
3. Switch off and leave it for 2 minutes.
(Tip :- The boiling water brings out the gluten in the flour. Rice flour is very low in gluten and cannot be rolled out easily like a wheat or maida if this step is skipped.If you use cold water the pathiri will crack and wont stretch out while rolling.)
4. When the dough is still warm, knead it nicely like a chappatti dough.
5. Make small lemon sized balls.
6. Roll it out using a chappatti rolling pin or with hand or with pathiri (roti) press. (You can use little rice flour to prevent it from sticking. You can also use a lunchbox lid to cut the rolled out pathiri in a nice and smooth circle to make it more eye appealing.)
7. Heat a griddle(tawa) on high heat and then reduce the flame to medium.
8. Transfer the rolled out pathiri gently to the hot tawa.
9. Imeedietely sprinkle some water on the top surface to prevent it from getting dried up.
10. When one side starts cooking, flip and cook the other side. Repeat the flipping once more.
11. Using the back of a spoon or a folded paper towel, press gently on the pathiri for it to puff up.
12. Remove it from the griddle. Serve with chicken curry or any other gravy.
Rice flour/Pathiri flour - 1 1/2 cup
Water - 1 1/2 cup
Salt - to taste
Method
1.Add salt to the water and bring it to a boil. (You can add some coconut to the water to enrich the taste).
2. Reduce the flame to low and add the flour. Mix everything well.
3. Switch off and leave it for 2 minutes.
(Tip :- The boiling water brings out the gluten in the flour. Rice flour is very low in gluten and cannot be rolled out easily like a wheat or maida if this step is skipped.If you use cold water the pathiri will crack and wont stretch out while rolling.)
4. When the dough is still warm, knead it nicely like a chappatti dough.
5. Make small lemon sized balls.
6. Roll it out using a chappatti rolling pin or with hand or with pathiri (roti) press. (You can use little rice flour to prevent it from sticking. You can also use a lunchbox lid to cut the rolled out pathiri in a nice and smooth circle to make it more eye appealing.)
7. Heat a griddle(tawa) on high heat and then reduce the flame to medium.
8. Transfer the rolled out pathiri gently to the hot tawa.
9. Imeedietely sprinkle some water on the top surface to prevent it from getting dried up.
10. When one side starts cooking, flip and cook the other side. Repeat the flipping once more.
11. Using the back of a spoon or a folded paper towel, press gently on the pathiri for it to puff up.
12. Remove it from the griddle. Serve with chicken curry or any other gravy.
Poori/ Puri
Ingredients
Wheat flour/Atta - 2 cups
Salt - 1 tsp
Semolina - 2 tblsp
Water - 1 cup
Oil - for deep frying
Method
1. Mix the wheat flour, semolina, salt and water together to make a dough.
2. Knead nicely and let it rest for 15-20 minutes.
3. Divide the dough into equal sized round balls.
4. Roll it out into circular shape similar to rolling chappattis. But the size of poori should be thicker and the circumference smaller than chappatti.
5. Heat oil for frying in a deep pan. Once the oil becomes very hot, deep fry the rolled out poori in it.
6. Press gently with a spoon in the center of the poori. This helps the poori to puff up nicely.
7. Once it puffs up nicely, remove from oil and let it rest on paper towels to remove excess oil.
8. Serve with potato masala or chole masala.
Tips
- Semolina helps the pooris to stay puffed up for a longer time. It is optional and can be omitted too.
- The same recipe can be followed to make baturas and pani pooris(golgappa). For baturas, make the dough using all purpose flour(maida) and make the pooris bigger in size. For pani pooris (golgappas), make the dough using semolina(rava) and make the pooris smaller in size.
Wheat flour/Atta - 2 cups
Salt - 1 tsp
Semolina - 2 tblsp
Water - 1 cup
Oil - for deep frying
Method
1. Mix the wheat flour, semolina, salt and water together to make a dough.
2. Knead nicely and let it rest for 15-20 minutes.
3. Divide the dough into equal sized round balls.
4. Roll it out into circular shape similar to rolling chappattis. But the size of poori should be thicker and the circumference smaller than chappatti.
5. Heat oil for frying in a deep pan. Once the oil becomes very hot, deep fry the rolled out poori in it.
6. Press gently with a spoon in the center of the poori. This helps the poori to puff up nicely.
7. Once it puffs up nicely, remove from oil and let it rest on paper towels to remove excess oil.
8. Serve with potato masala or chole masala.
Tips
- Semolina helps the pooris to stay puffed up for a longer time. It is optional and can be omitted too.
- The same recipe can be followed to make baturas and pani pooris(golgappa). For baturas, make the dough using all purpose flour(maida) and make the pooris bigger in size. For pani pooris (golgappas), make the dough using semolina(rava) and make the pooris smaller in size.
Tandoori Naan (Plain/ Butter/ Garlic naan)
Ingredients
All Purpose flour(maida) - 2 cups
Active dry yeast - 1 tsp
Oil - 2 tblsp
Yogurt/ Milk - 1/4 cup
Water(lukewarm) - 1/2- 3/4 cup (as needed)
Butter/ Ghee - to spread on naan
Salt - 1 tsp(or to taste)
Sugar - 1 tsp
Method
1. Dissolve active dry yeast and sugar in lukewarm water and set aside until it becomes frothy(app. 10 min).
2. Add some salt, oil and yogurt with the maida and mix well.
3. Next add the water/yeast mixture little by little to the flour and knead it. Knead until you get a very soft dough. (The dough should be little sticky which ensures very soft naan).
4. Cover the dough with a moist paper towel and keep in a warm place for atleast 15-20 minutes.
5. Preheat the oven to the highest temperature or put it in broil mode.
6. If you have a pizza stone preheat the stone also for half an hour. If not you can use a normal baking tray.
7. Divide the dough into lemon size balls. Roll it out into oval shape (the typical naan shape) using rolling pin or with hand.
8. Place the rolled out naan on the pizza stone/ baking tray and cook it for 2-3 minutes. (If the pizza stone is preheated, you can remove it in 2-3 minutes. If not flip the naan and cook for another 1 min.)
9. Remove the naan immedietely. If you keep it longer, the naan will become dry and hard.
10. Serve naan with palak paneer, malai kofta, paneer gravy or any non veg gravies.
Fot butter naan
-After removing the naan, brush some butter/ghee on top.
For Garlic naan
- Sprinkle some minced garlic on top of the rolled out dough before cooking.
Tips
- If you do not have oven, cook the rooled out dough on stove top like making chappattis. Keep the heat to the maximum.
All Purpose flour(maida) - 2 cups
Active dry yeast - 1 tsp
Oil - 2 tblsp
Yogurt/ Milk - 1/4 cup
Water(lukewarm) - 1/2- 3/4 cup (as needed)
Butter/ Ghee - to spread on naan
Salt - 1 tsp(or to taste)
Sugar - 1 tsp
Method
1. Dissolve active dry yeast and sugar in lukewarm water and set aside until it becomes frothy(app. 10 min).
2. Add some salt, oil and yogurt with the maida and mix well.
3. Next add the water/yeast mixture little by little to the flour and knead it. Knead until you get a very soft dough. (The dough should be little sticky which ensures very soft naan).
4. Cover the dough with a moist paper towel and keep in a warm place for atleast 15-20 minutes.
5. Preheat the oven to the highest temperature or put it in broil mode.
6. If you have a pizza stone preheat the stone also for half an hour. If not you can use a normal baking tray.
7. Divide the dough into lemon size balls. Roll it out into oval shape (the typical naan shape) using rolling pin or with hand.
8. Place the rolled out naan on the pizza stone/ baking tray and cook it for 2-3 minutes. (If the pizza stone is preheated, you can remove it in 2-3 minutes. If not flip the naan and cook for another 1 min.)
9. Remove the naan immedietely. If you keep it longer, the naan will become dry and hard.
10. Serve naan with palak paneer, malai kofta, paneer gravy or any non veg gravies.
Fot butter naan
-After removing the naan, brush some butter/ghee on top.
For Garlic naan
- Sprinkle some minced garlic on top of the rolled out dough before cooking.
Tips
- If you do not have oven, cook the rooled out dough on stove top like making chappattis. Keep the heat to the maximum.
Kheema(Qeema) Paratha (Veg and Non Veg)
Kheema (Qeema) Paratha is a variation of stuffed paratha made with spiced up minced meat. Any meat like chicken, turkey, beef, lamb or pork can be used. For a vegetarian version (soya paratha)use soya granules which is readily available in the market. If not, just boil some soya chunks and grind it in the mixie.
Ingredients
Whole wheat flour - 2 cups
Yogurt - 3 tblsp
Oil/ Ghee - for making parathas
For Stuffing
Ground meat (ground chicken, turkey, beef, lamb or pork) - 1/2 lb
(For a vegetarian version, use soya granules or grind the soya chunks at home.)
Oil - 1 tblsp
Ginger garlic paste - 1 tblsp
Onion - 1/2 (minced)
Green Chillies- 3 (minced)
Cumin seeds - 1/2 tsp
Ajwain - 1/2 tsp
Cumin powder - 1 tsp
Corriander powder - 1 tblsp
Garam masala - a pinch
Cilantro - handful (finely chopped)
Salt - to taste
Lime juice - 1 tsp
Kheema ParathaKheema ParathaRolled out dough with stuffingRolled out paratha
Method
1. (For Stuffing) Heat the oil in pan on medium heat, add the cumin seeds and fry for 1 minute.
2. Add the finely chopped/minced onions and fry till they turn golden brown colour.
3. Add the ginger garlic paste and fry for a minute.
4. Add the minced meat (or soya granules) and all the spice powders(i.e coriander, cumin, garam masala and salt).
(If using soya granules, first soak it in boiling water for 10 minutes brfore adding)
5. Saute the meat/soya granules to brown it stirring continuously to prevent burning. This should take about 5-7 minutes. The stuffing is ready to use.
6. Knead the dough just like chappatti dough.
7. Take a lemon sized ball of both the dough and the stuffing.
8. Roll out the peda(dough ball) and place the stuffing in the center.
9. Bring the edges of the rolled out chappatti to the center and seal it so that the dough covers the stuffing like an envelope.
10. Roll it out again with hand or using a rolling pin. Use some oil or flour to avoid sticking.
11. Roast it on a tawa or griddle with little ghee/oil.
12. Serve with yogurt (mixed with kala namak and chilli powder), pickle and papad.
Ingredients
Whole wheat flour - 2 cups
Yogurt - 3 tblsp
Oil/ Ghee - for making parathas
For Stuffing
Ground meat (ground chicken, turkey, beef, lamb or pork) - 1/2 lb
(For a vegetarian version, use soya granules or grind the soya chunks at home.)
Oil - 1 tblsp
Ginger garlic paste - 1 tblsp
Onion - 1/2 (minced)
Green Chillies- 3 (minced)
Cumin seeds - 1/2 tsp
Ajwain - 1/2 tsp
Cumin powder - 1 tsp
Corriander powder - 1 tblsp
Garam masala - a pinch
Cilantro - handful (finely chopped)
Salt - to taste
Lime juice - 1 tsp
Kheema ParathaKheema ParathaRolled out dough with stuffingRolled out paratha
Method
1. (For Stuffing) Heat the oil in pan on medium heat, add the cumin seeds and fry for 1 minute.
2. Add the finely chopped/minced onions and fry till they turn golden brown colour.
3. Add the ginger garlic paste and fry for a minute.
4. Add the minced meat (or soya granules) and all the spice powders(i.e coriander, cumin, garam masala and salt).
(If using soya granules, first soak it in boiling water for 10 minutes brfore adding)
5. Saute the meat/soya granules to brown it stirring continuously to prevent burning. This should take about 5-7 minutes. The stuffing is ready to use.
6. Knead the dough just like chappatti dough.
7. Take a lemon sized ball of both the dough and the stuffing.
8. Roll out the peda(dough ball) and place the stuffing in the center.
9. Bring the edges of the rolled out chappatti to the center and seal it so that the dough covers the stuffing like an envelope.
10. Roll it out again with hand or using a rolling pin. Use some oil or flour to avoid sticking.
11. Roast it on a tawa or griddle with little ghee/oil.
12. Serve with yogurt (mixed with kala namak and chilli powder), pickle and papad.
Alu Paratha
Ingredients
Wheat flour - 2 cups
For filling
Potatoes (boiled, grated and mashed) - 3-4
Red chilli powder - 2 tsp.
Garam masala - 1 tsp.
Dhania (jeera) powder - 2 tsp
Amchur powder - ½ tsp.
Fresh finely chopped coriander
Bread crumbs
Method
1. Knead wheat flour like chapatti dough.
2. Mix all the ingredients under 'filling'.
3. Put the filling in a rolled out paratha, close the ends and roll again.
4. Roast it on tawa with little ghee/butter.
5. Serve hot with yoghurt (mixed with kala namak and chilli powder), pickle and papad.
Click to see Stuffed Paratha and other paratha varieties in detail
Tips
- The potatoes can be replaced with other vegetables like cauliflower, radish, paneer, methi, pudhina etc.
Wheat flour - 2 cups
For filling
Potatoes (boiled, grated and mashed) - 3-4
Red chilli powder - 2 tsp.
Garam masala - 1 tsp.
Dhania (jeera) powder - 2 tsp
Amchur powder - ½ tsp.
Fresh finely chopped coriander
Bread crumbs
Method
1. Knead wheat flour like chapatti dough.
2. Mix all the ingredients under 'filling'.
3. Put the filling in a rolled out paratha, close the ends and roll again.
4. Roast it on tawa with little ghee/butter.
5. Serve hot with yoghurt (mixed with kala namak and chilli powder), pickle and papad.
Click to see Stuffed Paratha and other paratha varieties in detail
Tips
- The potatoes can be replaced with other vegetables like cauliflower, radish, paneer, methi, pudhina etc.
Pizza
Ingredients
For pizza dough (for 2 medium sized pizza)
All purpose flour(Maida) - 2 3/4
Water - 1 cup (luke warm)
Yeast - 1 tblsp
Salt - 1 tsp
Sugar - 1 tsp
Olive Oil - 3 tblsp
For pizza sauce (for 2 pizza)
Tomato puree - 1 cup (made with blanched,peeled and cooked tomatoes)
Tomato sauce - 1/2 cup
Red Chilly sauce/ Chilly flakes - 1 tblsp
Sugar - 1/2 tsp
Salt - 1 tsp
Garlic - 1 clove (minced)
Oregano/ Carom seeds - 1/2 tsp
For Topping
(Topping is individual choice. Any vegetables or meat can be thinly scliced and added as topping. The toppings commonly used are shredded chicken, shrimp, thinly scliced mushroom, green onions, thinly scliced red onions, tomatoes, capsicum, pineapple pieces, shredded cabbage etc)
Vegetables/ Meat - 1 cup
Cheese - 1 cup or as needed (I use a combination of Mozarella and Cheddar Cheeses)
Method
To make pizza dough
1. Mix the yeast with 1 cup of luke warm water and sugar and let it proof for 5 minutes. This ia to activate the yeast.
2. Take a mixing bowl, add the flour, salt and oil and mix everything together.
3. Next add the water with the activated yeast. Knead and make a dough.
4. Let the dough ball sit for 4-5 hours until it doubles in size.
To make pizza sauce
1. Mix all the ingredients under 'pizza sauce' and keep aside.
(If you use fresh tomatoes instead of tomato puree, blanch and peel the tomatoes, chop and cook it thoroughly. Next add the other ingredients.)
To make pizza
1. After the pizza dough doubles in volume, divide it into 2 equal parts.
2. Take one part and roll it out using a rolling pin. You can press with fingers and roll out too.
3. The dough will be quite sticky. Use little maida to prevent sticking. Do not make the pizza base too thick as it will puff up while baking.
4. Preheat the oven to 350 degree F and keep the pizza stone these there for a while.If you do not have pizza stone, you can very well use a cookie sheet.
5. Apply few drop of olive oil on the rolled out pizza base. This is to prevent the sauce from making the base soggy.
6. Prick the base with fork at different place. This helps it to cook uniformly.
7. (Optional)At this stage you can bake the base for just 2-3 minutes.
8. Spread on some pizza sauce. Next add your choice topping. (I usually add some shredded vegetables and some shrimp or pineapple).
9. Spread the cheese on top.
10. Bake it in a oven preheated to 350 degrees for 10-12 minutes until the cheese melts and the pizza is done.
For pizza dough (for 2 medium sized pizza)
All purpose flour(Maida) - 2 3/4
Water - 1 cup (luke warm)
Yeast - 1 tblsp
Salt - 1 tsp
Sugar - 1 tsp
Olive Oil - 3 tblsp
For pizza sauce (for 2 pizza)
Tomato puree - 1 cup (made with blanched,peeled and cooked tomatoes)
Tomato sauce - 1/2 cup
Red Chilly sauce/ Chilly flakes - 1 tblsp
Sugar - 1/2 tsp
Salt - 1 tsp
Garlic - 1 clove (minced)
Oregano/ Carom seeds - 1/2 tsp
For Topping
(Topping is individual choice. Any vegetables or meat can be thinly scliced and added as topping. The toppings commonly used are shredded chicken, shrimp, thinly scliced mushroom, green onions, thinly scliced red onions, tomatoes, capsicum, pineapple pieces, shredded cabbage etc)
Vegetables/ Meat - 1 cup
Cheese - 1 cup or as needed (I use a combination of Mozarella and Cheddar Cheeses)
Method
To make pizza dough
1. Mix the yeast with 1 cup of luke warm water and sugar and let it proof for 5 minutes. This ia to activate the yeast.
2. Take a mixing bowl, add the flour, salt and oil and mix everything together.
3. Next add the water with the activated yeast. Knead and make a dough.
4. Let the dough ball sit for 4-5 hours until it doubles in size.
To make pizza sauce
1. Mix all the ingredients under 'pizza sauce' and keep aside.
(If you use fresh tomatoes instead of tomato puree, blanch and peel the tomatoes, chop and cook it thoroughly. Next add the other ingredients.)
To make pizza
1. After the pizza dough doubles in volume, divide it into 2 equal parts.
2. Take one part and roll it out using a rolling pin. You can press with fingers and roll out too.
3. The dough will be quite sticky. Use little maida to prevent sticking. Do not make the pizza base too thick as it will puff up while baking.
4. Preheat the oven to 350 degree F and keep the pizza stone these there for a while.If you do not have pizza stone, you can very well use a cookie sheet.
5. Apply few drop of olive oil on the rolled out pizza base. This is to prevent the sauce from making the base soggy.
6. Prick the base with fork at different place. This helps it to cook uniformly.
7. (Optional)At this stage you can bake the base for just 2-3 minutes.
8. Spread on some pizza sauce. Next add your choice topping. (I usually add some shredded vegetables and some shrimp or pineapple).
9. Spread the cheese on top.
10. Bake it in a oven preheated to 350 degrees for 10-12 minutes until the cheese melts and the pizza is done.
Broccoli Paratha(Broccoli Chappatti)
This paratha is a small variation to the traditional parathas. Instead of stuffing the vegetables inside rolled out rotis, we grind the vegetable into a smooth paste and add the paste to the atta while kneading the dough. So am not sure whether to name it as paratha or vegetable chappatti. Whatever be the name given, it is definetely a healthy food and an easier way to eat the vegetables.
This method is especially easy for making parathas with watery vegetables like spinach (palak chappatti), avocado chappatti, radish (mooli chappatti), turnip (shalgham chappatti) etc.
Ingredients
Whole Wheat flour - 1 cup
All purpose flour - 1 cup
Broccoli - 1 bunch
Onion - 1/2 (minced)
Garlic - 1 clove (minced)
Green chillies - 2
Garam masala - a pinch
Turmeric powder - a pinch
Carom seeds or bishop's weed (Ajwain) - 1/2 tsp
Salt - to taste
Oil - for making parathas
Method
1. Wash the broccoli and cut into florets.
2. Bring some water to boil and add app. 10 florets to it with some salt.
3. After 2 minutes remove the florets and grind it into a fine paste with turmeric powder, garam masala and green chillies.
4. In a mixing bowl add wheat flour, all purpose flour, the ground mixture, some minced onions, garlic, carom seeds and salt.
5. Knead it like chappatti with required water.
6. At this stage you can let the dough rest for some time.
7. Make small balls similar to chappatti. Roll out each ball similar to making
chappattis.
8. Heat a griddle and put the paratha on it. Pour few drops of oil/ghee on top. Cook till both sides are browned. Serve with pickle, curd or some spicy gravy.
This method is especially easy for making parathas with watery vegetables like spinach (palak chappatti), avocado chappatti, radish (mooli chappatti), turnip (shalgham chappatti) etc.
Ingredients
Whole Wheat flour - 1 cup
All purpose flour - 1 cup
Broccoli - 1 bunch
Onion - 1/2 (minced)
Garlic - 1 clove (minced)
Green chillies - 2
Garam masala - a pinch
Turmeric powder - a pinch
Carom seeds or bishop's weed (Ajwain) - 1/2 tsp
Salt - to taste
Oil - for making parathas
Method
1. Wash the broccoli and cut into florets.
2. Bring some water to boil and add app. 10 florets to it with some salt.
3. After 2 minutes remove the florets and grind it into a fine paste with turmeric powder, garam masala and green chillies.
4. In a mixing bowl add wheat flour, all purpose flour, the ground mixture, some minced onions, garlic, carom seeds and salt.
5. Knead it like chappatti with required water.
6. At this stage you can let the dough rest for some time.
7. Make small balls similar to chappatti. Roll out each ball similar to making
chappattis.
8. Heat a griddle and put the paratha on it. Pour few drops of oil/ghee on top. Cook till both sides are browned. Serve with pickle, curd or some spicy gravy.
Paratha (Stuffed Paratha)
Paratha(Parantha) is an Indian flatbread made usually with wheat flour with vegetable stuffing inside and pan fried with little ghee/oil. It can be round, triangular or square in shape. The stuffing can be 1. Simply mixed while preparing the dough and rolled out like rotis. or 2. The dough is rolled out, stuffing is placed inside, then sealed with the dough to form an envelope and rolled out again. This way you have distinct layers in the paratha.
The commonly made parathas and the other variations that can be made are:
1. Plain Paratha (chappati with ghee added)
2. Aloo(Alu) paratha (potato stuffing)
3. Mooli (Muli) ka paratha (radish stuffing)
4. Paneer paratha (indian cheese/cottage cheese stuffing)
5. Gobi paratha (cauliflower stuffing)
6. Pudhina paratha (mint leaves stuffing)
7. Turnip paratha (shalgham stuffing)
8. Carrot paratha (gajar stuffing)
9. Mattar paratha (green peas stuffing)
10. Kheema (Qeema) paratha (ground meat stuffing)
11. Soya paratha(ground soya chunks stuffing)
12. Palak paratha (spinach stuffing)
13. Methi paratha (fenugreek leaves stuffing)
14. Dal Paratha (mashed lentil stuffing)
15. Laccha Paratha (layered with ghee)
16. Anda Paratha (egg stuffing)
17. Pyaz ka Paratha (onion stuffing)
18. Avocado Paratha
19. Broccoli Paratha
20. Ajwain Paratha
21. Tomato Paratha
22. Sattu Paratha (roasted gram flour stuffing)
23. Mughlai Paratha
24. Jalebi paratha
25. Kerala Paratha (commonly called as parotta or barotta)
26.. Ceylon Paratha
27. Band gobi wala paratha(cabbage stuffing)
28. Meat Paratha (chicken, mutton, beef, pork, turkey, shrimp etc.)
29. Meetha Paratha (sugar stuffing)
The variations of paratha are also found in other countries like Malaysia (known as roti canai), Mauritius (known as farata) ,Singapore (known as roti prata), Myanmar (known as palata), It is typically had with a dollop of butter, fresh yogurt or some pickle though it goes very well with any spicy gravy too. Here is the generalised recipe which can be used for any stuffing.
Ingredients
Whole wheat flour - 2 cups / Whole wheat flour - 1 cup + All purpose flour (Maida) - 1 cup
salt - to taste
oil - 1 Tblsp
warm water - 1/2 cup
Yogurt/ Curd - 3 Tblsp
Method
1.Mix the flour, salt, water and yogurt. Knead the dough. If the dough is little sticky, it gives very soft parathas.
2.Cover it with moist kitchen towel and let it rest for 1 hour.
3.Knead the dough again and make lemon sized balls.
4.Dip each ball into dry flour and roll out into a small circle using a rolling pin.The edges
should be thinner than the center.
5.Place a tblsp of stuffing in the center.Bring all the edges of the rolled out chappatti to the
center so it covers up the stuffing.
6. Seal it nicely and press it again to form a circle. Roll it out with your hands or with a
rolling pin.
7. If small bubbles appear just prick it. If some stuffing pops out, just add some flour and roll
again. (Alternatively, just mix the stuffing along with the dough and roll out.)
8.Place a griddle or dosastone on the stove at medium-high heat and apply oil. When the oil is hot, put the rolled out paratha on it.
9. While light brown spots appear, flip and let it cook.
10. Serve with yogurt and pickle.
To prepare stuffing
Ingrediants
Any vegetables - 1 cup (grated or finely minced)
( Commonly used vegetables are potato, cauliflower, paneer, radish, green peas etc)
Onion - 1(grated or finely minced)
Garlic - 2 cloves(grated or finely minced)
Green chilly - 1/2(grated or finely minced)
Chilly powder - 1/4 tsp
Garam masala - a pinch
Turmeric Powder - a pinch
Cumin Powder - a pinch
Amchoor (Dry mango) powder - a pinch
Ajwain - a pinch
Salt - to taste
Method
1. Boil the vegetable/vegetables in water. Once it boils drain the water. Squeeze out the excess water using a dry kitchen towel.
2.Heat oil in a pan, fry the onions, green chilly and garlic.
3.Next add all the dry masala powder with few drops of water so it doesn't get burnt.
4.Add this to the boiled vegetables and mix nicely. Check for salt.
The commonly made parathas and the other variations that can be made are:
1. Plain Paratha (chappati with ghee added)
2. Aloo(Alu) paratha (potato stuffing)
3. Mooli (Muli) ka paratha (radish stuffing)
4. Paneer paratha (indian cheese/cottage cheese stuffing)
5. Gobi paratha (cauliflower stuffing)
6. Pudhina paratha (mint leaves stuffing)
7. Turnip paratha (shalgham stuffing)
8. Carrot paratha (gajar stuffing)
9. Mattar paratha (green peas stuffing)
10. Kheema (Qeema) paratha (ground meat stuffing)
11. Soya paratha(ground soya chunks stuffing)
12. Palak paratha (spinach stuffing)
13. Methi paratha (fenugreek leaves stuffing)
14. Dal Paratha (mashed lentil stuffing)
15. Laccha Paratha (layered with ghee)
16. Anda Paratha (egg stuffing)
17. Pyaz ka Paratha (onion stuffing)
18. Avocado Paratha
19. Broccoli Paratha
20. Ajwain Paratha
21. Tomato Paratha
22. Sattu Paratha (roasted gram flour stuffing)
23. Mughlai Paratha
24. Jalebi paratha
25. Kerala Paratha (commonly called as parotta or barotta)
26.. Ceylon Paratha
27. Band gobi wala paratha(cabbage stuffing)
28. Meat Paratha (chicken, mutton, beef, pork, turkey, shrimp etc.)
29. Meetha Paratha (sugar stuffing)
The variations of paratha are also found in other countries like Malaysia (known as roti canai), Mauritius (known as farata) ,Singapore (known as roti prata), Myanmar (known as palata), It is typically had with a dollop of butter, fresh yogurt or some pickle though it goes very well with any spicy gravy too. Here is the generalised recipe which can be used for any stuffing.
Ingredients
Whole wheat flour - 2 cups / Whole wheat flour - 1 cup + All purpose flour (Maida) - 1 cup
salt - to taste
oil - 1 Tblsp
warm water - 1/2 cup
Yogurt/ Curd - 3 Tblsp
Method
1.Mix the flour, salt, water and yogurt. Knead the dough. If the dough is little sticky, it gives very soft parathas.
2.Cover it with moist kitchen towel and let it rest for 1 hour.
3.Knead the dough again and make lemon sized balls.
4.Dip each ball into dry flour and roll out into a small circle using a rolling pin.The edges
should be thinner than the center.
5.Place a tblsp of stuffing in the center.Bring all the edges of the rolled out chappatti to the
center so it covers up the stuffing.
6. Seal it nicely and press it again to form a circle. Roll it out with your hands or with a
rolling pin.
7. If small bubbles appear just prick it. If some stuffing pops out, just add some flour and roll
again. (Alternatively, just mix the stuffing along with the dough and roll out.)
8.Place a griddle or dosastone on the stove at medium-high heat and apply oil. When the oil is hot, put the rolled out paratha on it.
9. While light brown spots appear, flip and let it cook.
10. Serve with yogurt and pickle.
To prepare stuffing
Ingrediants
Any vegetables - 1 cup (grated or finely minced)
( Commonly used vegetables are potato, cauliflower, paneer, radish, green peas etc)
Onion - 1(grated or finely minced)
Garlic - 2 cloves(grated or finely minced)
Green chilly - 1/2(grated or finely minced)
Chilly powder - 1/4 tsp
Garam masala - a pinch
Turmeric Powder - a pinch
Cumin Powder - a pinch
Amchoor (Dry mango) powder - a pinch
Ajwain - a pinch
Salt - to taste
Method
1. Boil the vegetable/vegetables in water. Once it boils drain the water. Squeeze out the excess water using a dry kitchen towel.
2.Heat oil in a pan, fry the onions, green chilly and garlic.
3.Next add all the dry masala powder with few drops of water so it doesn't get burnt.
4.Add this to the boiled vegetables and mix nicely. Check for salt.
Chappatti
Ingredients
Whole wheat flour / Atta - 2 cups
salt - 1 ts
oil - 1 Tblsp (Vegetable oil)
warm water - 1/2 cup (app.)
Method
1.Mix the flour, salt and warm water and knead the dough. (You can add little warm milk/yogurt along with water to get softer chappattis.)
2. Apply few drops of oil to the vessel and the dough and knead once again. Knead the dough nicely to make it soft and pliable. This will ensure final soft chappattis.
3. Cover it with moist kitchen towel and let it rest for atleast 15 minutes.
4. Knead the dough again and make lemon sized balls.
5. Dip each ball into dry flour and roll out as shown in picture using a rolling pin.
6. Place a griddle or dosastone on the stove at medium-high heat. When the griddle is hot, put the rolled out chapatti on it.
7. While light brown spots appear, flip the chappatti. Drizzle/Spray few drops of oil on this side.
8. After 30 seconds, flip once again and spray little oil. Press gently all around the chapatti with a crumbled up paper towel or clean kitchen cloth or the back of a spatula. This will help the chappatti to puff up.
9. Remove when both sides are cooked, i.e brown spots appear on both sides.
10. Transfer the chappttis immedietely after making them to a hot pack to maintain its softness. Serve with some spicy curry.
Tips
- A few drops of ghee/ butter added after removing from stove gives extra flavour to the chappattis.
- Chappattis can be made in bulk and frozen by placing each chappatti between wax papers and storing them in an air tight box or zip lock bags. Before serving, thaw them and heat in the microwave for 20 seconds.
Whole wheat flour / Atta - 2 cups
salt - 1 ts
oil - 1 Tblsp (Vegetable oil)
warm water - 1/2 cup (app.)
Method
1.Mix the flour, salt and warm water and knead the dough. (You can add little warm milk/yogurt along with water to get softer chappattis.)
2. Apply few drops of oil to the vessel and the dough and knead once again. Knead the dough nicely to make it soft and pliable. This will ensure final soft chappattis.
3. Cover it with moist kitchen towel and let it rest for atleast 15 minutes.
4. Knead the dough again and make lemon sized balls.
5. Dip each ball into dry flour and roll out as shown in picture using a rolling pin.
6. Place a griddle or dosastone on the stove at medium-high heat. When the griddle is hot, put the rolled out chapatti on it.
7. While light brown spots appear, flip the chappatti. Drizzle/Spray few drops of oil on this side.
8. After 30 seconds, flip once again and spray little oil. Press gently all around the chapatti with a crumbled up paper towel or clean kitchen cloth or the back of a spatula. This will help the chappatti to puff up.
9. Remove when both sides are cooked, i.e brown spots appear on both sides.
10. Transfer the chappttis immedietely after making them to a hot pack to maintain its softness. Serve with some spicy curry.
Tips
- A few drops of ghee/ butter added after removing from stove gives extra flavour to the chappattis.
- Chappattis can be made in bulk and frozen by placing each chappatti between wax papers and storing them in an air tight box or zip lock bags. Before serving, thaw them and heat in the microwave for 20 seconds.
Methi Thepla (Tepla Varieties)
Thepla is a Gujarathi flatbread and is the cousin of paratha. Instead of stuffing the vegetable as done in parathas, here we actually knead the dough along with the finely chopped/ grated/ paste of vegetables. Its a great way to include extra veggies in the diet, especially for kids.
Theplas have an amazingly long shelf life and is therefore a common travel partner. But you really dont have to be on a train journey to enjoy theplas. You can make different theplas at home and enjoy as a simple and healthy meal any day. The following recipe is with fenugreek leaves (methi). You could also make theplas with different grated vegetables like zucchini thepla, carrot thepla, bottlegourd (dhoodhi/lauki) thepla, broccoli thepla, spinach thepla, radish thepla etc.
Ingredients
Wheat Flour - 2 cups
Besan - 2 tblsp
Fenugreek (Methi) leaves - 1/2 cup (finely chopped)
(You can also use other grated vegetables)
Carom Seeds (Ajwain) - 1/2 tsp
Turmeric Powder - 1/2 tsp
Red Chilly Powder - 1/2 tsp
Ginger/ Garlic Paste - 3 tsp
Green Chillies (finely chopped) - 1 tsp
Corriander Cumin Powder - 1 tsp
Corriander leaves (Cilantro) - 2 tblsp (finely chopped)
Curd - 1/4 cup
Baking Powder - 1/4 tsp
Sesame seeds - 1 tsp
Sugar - 1 tsp
Oil/ Malai - 2 tblsp
Salt - as needed
Method
1. Take all of the above ingredients in a large mixing bowl and mix it nicely.
2. Add required amount of warm water and knead it into a soft dough.
3. Let the dough rest for 15-20 minutes.
4. Divide the dough into lemon sized balls and roll into a circle similar to making chappttis.
5. Heat a griddle and roast the thepla just like rotis.
6. When small bubbles start appearing, flip the thepla.
7. Cook till both the sides are cooked, till you get brown spots on both the sides.
8. Transfer immediately to a hot pack to maintain its softness. Serve with curd, pickle or chutney.
Theplas have an amazingly long shelf life and is therefore a common travel partner. But you really dont have to be on a train journey to enjoy theplas. You can make different theplas at home and enjoy as a simple and healthy meal any day. The following recipe is with fenugreek leaves (methi). You could also make theplas with different grated vegetables like zucchini thepla, carrot thepla, bottlegourd (dhoodhi/lauki) thepla, broccoli thepla, spinach thepla, radish thepla etc.
Ingredients
Wheat Flour - 2 cups
Besan - 2 tblsp
Fenugreek (Methi) leaves - 1/2 cup (finely chopped)
(You can also use other grated vegetables)
Carom Seeds (Ajwain) - 1/2 tsp
Turmeric Powder - 1/2 tsp
Red Chilly Powder - 1/2 tsp
Ginger/ Garlic Paste - 3 tsp
Green Chillies (finely chopped) - 1 tsp
Corriander Cumin Powder - 1 tsp
Corriander leaves (Cilantro) - 2 tblsp (finely chopped)
Curd - 1/4 cup
Baking Powder - 1/4 tsp
Sesame seeds - 1 tsp
Sugar - 1 tsp
Oil/ Malai - 2 tblsp
Salt - as needed
Method
1. Take all of the above ingredients in a large mixing bowl and mix it nicely.
2. Add required amount of warm water and knead it into a soft dough.
3. Let the dough rest for 15-20 minutes.
4. Divide the dough into lemon sized balls and roll into a circle similar to making chappttis.
5. Heat a griddle and roast the thepla just like rotis.
6. When small bubbles start appearing, flip the thepla.
7. Cook till both the sides are cooked, till you get brown spots on both the sides.
8. Transfer immediately to a hot pack to maintain its softness. Serve with curd, pickle or chutney.
Carrot Rice
Ingredients
Rice - 1 cup (uncooked) or 2 cups cooked rice
Grated carrot - 1 cup (about 3 carrots)
Onion - 1 (chopped)
Green chilly - 2 (slited)
Turmeric powder - 1/4 tsp
Salt - as needed
Oil - 1 tblsp
Cilantro - for garnish
For tempering
Mustard seeds - 1/2 tsp
Cumin seeds - 1/2 tsp
Urad dal - 1 tsp
Curry Leaves - 1 strand
(You could also use channa dal and some cashew nuts for tempering)
For Masala
Corriander seeds - 1 tsp
Dry red chillies - 3-4
Peanuts - 1 tblsp
Grated Coconut - 2 tsp
Method
1. Cook the rice seperately and keep it aside. Spread it on a tray to ensure that the grains dont stick to each other.
2. Heat little oil (2 tsp) in a pan and splutter the ingredients under 'for tempering'.
3. Add the chopped onions and green chilly and fry for 2-3 minutes.
4. Add turmeric powder and the grated carrot and fry for another 2-3 minutes.
5. Toss in the rice and required salt.
(If you are in a hurry you could stop with this but I like to go further and add some more flavoring.)
6. Heat 1 tsp of oil in a small pan and fry the ingredients under 'for masala' until it turns nice and golden brown.
7. Coarsely grind it and toss this powder along with the rice. This adds nice flavour and crunch to the rice.
8. Garnish with ribbons of carrot and finely chopped cilantro and serve with some raita.
Tips
- You could also squeeze the juice of half a lime and a pinch of garam masala while tossing the rice.
Rice - 1 cup (uncooked) or 2 cups cooked rice
Grated carrot - 1 cup (about 3 carrots)
Onion - 1 (chopped)
Green chilly - 2 (slited)
Turmeric powder - 1/4 tsp
Salt - as needed
Oil - 1 tblsp
Cilantro - for garnish
For tempering
Mustard seeds - 1/2 tsp
Cumin seeds - 1/2 tsp
Urad dal - 1 tsp
Curry Leaves - 1 strand
(You could also use channa dal and some cashew nuts for tempering)
For Masala
Corriander seeds - 1 tsp
Dry red chillies - 3-4
Peanuts - 1 tblsp
Grated Coconut - 2 tsp
Method
1. Cook the rice seperately and keep it aside. Spread it on a tray to ensure that the grains dont stick to each other.
2. Heat little oil (2 tsp) in a pan and splutter the ingredients under 'for tempering'.
3. Add the chopped onions and green chilly and fry for 2-3 minutes.
4. Add turmeric powder and the grated carrot and fry for another 2-3 minutes.
5. Toss in the rice and required salt.
(If you are in a hurry you could stop with this but I like to go further and add some more flavoring.)
6. Heat 1 tsp of oil in a small pan and fry the ingredients under 'for masala' until it turns nice and golden brown.
7. Coarsely grind it and toss this powder along with the rice. This adds nice flavour and crunch to the rice.
8. Garnish with ribbons of carrot and finely chopped cilantro and serve with some raita.
Tips
- You could also squeeze the juice of half a lime and a pinch of garam masala while tossing the rice.
Egg Pulav
Ingredients
Basmati rice - 2 cups
Eggs - 2 or 3
Ghee/ Butter/ Oil - 2 tblsp
Cilantro – for garnish
Onion - 1/4 (Sliced)
Green Chillies - 5 (Slitted)
Tomato -1 small size (chopped)
Ginger Garlic Paste - (1 1/2 spoon)
Whole garam masala - (1 bay leaf, 3 cloves, 2 inch cinnamon, 1 star anise)
Salt - to taste
Water - 3 cups
Method
1. Heat the ghee in a pan and splutter the whole garam masala.
2. Saute the onions with ginger garlic paste, tomato, green chilli’s and salt.
3. Break the eggs and sauté it along with the above mixture.
4. Scramble the eggs until it is cooked and now add the water.
5. Once the water begins to boil add the soaked rice and let it cook on low flame. You can also cook the rice with water, the above sauteed mixture and required salt in a rice cooker.
5. Garnish with cilantro and serve with any curry. It is a very easy to make and its done in minutes.
Tips
- Soak the Rice when you put the kadai on the stove for sautéing your ingredients. So that Rice will not break while cooking .
Basmati rice - 2 cups
Eggs - 2 or 3
Ghee/ Butter/ Oil - 2 tblsp
Cilantro – for garnish
Onion - 1/4 (Sliced)
Green Chillies - 5 (Slitted)
Tomato -1 small size (chopped)
Ginger Garlic Paste - (1 1/2 spoon)
Whole garam masala - (1 bay leaf, 3 cloves, 2 inch cinnamon, 1 star anise)
Salt - to taste
Water - 3 cups
Method
1. Heat the ghee in a pan and splutter the whole garam masala.
2. Saute the onions with ginger garlic paste, tomato, green chilli’s and salt.
3. Break the eggs and sauté it along with the above mixture.
4. Scramble the eggs until it is cooked and now add the water.
5. Once the water begins to boil add the soaked rice and let it cook on low flame. You can also cook the rice with water, the above sauteed mixture and required salt in a rice cooker.
5. Garnish with cilantro and serve with any curry. It is a very easy to make and its done in minutes.
Tips
- Soak the Rice when you put the kadai on the stove for sautéing your ingredients. So that Rice will not break while cooking .
Asparagus Peas Pulao
This is a quick and simple meal which is very flavourful. When had with a nice spicy gravy, it becomes a rich meal. Here I have used a combination of asparagus, capsicum and green peas. You can add just a single veggie and make quick asparagus pulao, capsicum pulao or peas pulao. I prefer these veggies to stay crunchy in my pulav and hence i saute it seperately and add to the rice. You can make the whole recipe even simpler by cooking the veggies along with the rice too.
Ingredients
Basmati Rice - 2 cups
Asparagus (cut into 1" sclices)/ Capsicum - 1 cup
Green Peas - 1 cup
Onion - 1
Ginger garlic paste - 1 tblsp
Cumin seeds - 1/2 tsp
Oil - 1 tblsp
Water - 2 cups
Coconut milk - 1 cup
Bay leaf - 1
Salt - to taste
Ingredients
1. Wash and soak the basmati rice for minimum 15 minutes. Drain and keep aside.
2. Heat oil in a pan and splutter the cumin seeds.
3. Saute the sliced onions till it becomes translucent.
4. Next add the ginger garlic paste and saute till the raw smell vanishes.
5. Add this to the soaked and drained rice along with bay leaf, coconut milk, water and required salt and cook it.
6. Heat some oil in another pan, add the peas, asparagus and/or capsicum and saute for 2 minutes.
7. Once the rice is done, gently mix the asparagus and peas with it using a fork.
8. Garnish with cilantro and serve with some spicy gravy.
Tips
- You can saute the asparagus and peas along with the onions and cook it with the rice too. But the veggies will get overcooked and loose its crunchiness.
- Adding coconut milk is to make the rice richer and more flavourful. It is optional and you can substitute that with water too.
Ingredients
Basmati Rice - 2 cups
Asparagus (cut into 1" sclices)/ Capsicum - 1 cup
Green Peas - 1 cup
Onion - 1
Ginger garlic paste - 1 tblsp
Cumin seeds - 1/2 tsp
Oil - 1 tblsp
Water - 2 cups
Coconut milk - 1 cup
Bay leaf - 1
Salt - to taste
Ingredients
1. Wash and soak the basmati rice for minimum 15 minutes. Drain and keep aside.
2. Heat oil in a pan and splutter the cumin seeds.
3. Saute the sliced onions till it becomes translucent.
4. Next add the ginger garlic paste and saute till the raw smell vanishes.
5. Add this to the soaked and drained rice along with bay leaf, coconut milk, water and required salt and cook it.
6. Heat some oil in another pan, add the peas, asparagus and/or capsicum and saute for 2 minutes.
7. Once the rice is done, gently mix the asparagus and peas with it using a fork.
8. Garnish with cilantro and serve with some spicy gravy.
Tips
- You can saute the asparagus and peas along with the onions and cook it with the rice too. But the veggies will get overcooked and loose its crunchiness.
- Adding coconut milk is to make the rice richer and more flavourful. It is optional and you can substitute that with water too.
Peas Rice
Ingredients
Basmati rice – 2 cups
Green peas - 1 cup
Onion - 1 big/ 2 small (cut lengthwise)
Ginger- Garlic paste – 1 tsp
Green chilli -3 (finely chopped)
Bay leaf - 1
Cloves - 3
Cinnamon stick - 2
Cardamon - 2
Cumin seeds - ¼ tsp
Water - 2 cups
Coconut milk – 1 cup
Salt - to taste
Oil - 2 tblsp
Ghee - 2 tblsp
Fried curry leaves – 8-10 (for ganish)
Corriander leaves( Cilantro) – for garnish
Method
1. Soak the basmati rice in water for 10 minutes and drain the water completely. Heat 1 tblsp of ghee in a pan and fry the rice till it releases a nice aroma. Remove and keep aside.
3. Now heat oil and the remaining ghee in the pan and add bay leaf, cinnamon, cloves, cardamom and cumin seeds.
4. Add the green chillies, onions and ginger-garlic paste and fry everything for 5 minutes until the everything becomes tender.
5. Now add this mixture along with salt, green peas, fried rice, coconut milk and water in a rice cooker.
6. Once the rice is done, garnish with cilantro. Serve with spicy chicken curry.
Basmati rice – 2 cups
Green peas - 1 cup
Onion - 1 big/ 2 small (cut lengthwise)
Ginger- Garlic paste – 1 tsp
Green chilli -3 (finely chopped)
Bay leaf - 1
Cloves - 3
Cinnamon stick - 2
Cardamon - 2
Cumin seeds - ¼ tsp
Water - 2 cups
Coconut milk – 1 cup
Salt - to taste
Oil - 2 tblsp
Ghee - 2 tblsp
Fried curry leaves – 8-10 (for ganish)
Corriander leaves( Cilantro) – for garnish
Method
1. Soak the basmati rice in water for 10 minutes and drain the water completely. Heat 1 tblsp of ghee in a pan and fry the rice till it releases a nice aroma. Remove and keep aside.
3. Now heat oil and the remaining ghee in the pan and add bay leaf, cinnamon, cloves, cardamom and cumin seeds.
4. Add the green chillies, onions and ginger-garlic paste and fry everything for 5 minutes until the everything becomes tender.
5. Now add this mixture along with salt, green peas, fried rice, coconut milk and water in a rice cooker.
6. Once the rice is done, garnish with cilantro. Serve with spicy chicken curry.
Cauliflower Pulao
Ingredients
Basmati Rice - 2 cups
Cauliflower - 1 (medium size cut into small florets)
Onion - 1/2 sliced
Ginger garlic Paste - 1 tsp
Green Chillies - 5 (finely chopped)
Turmeric powder - 1/2 tsp
Garam masala - 1/4 tsp
Fennel Powder - 1 tblsp
Pepper Powder - 1/2 tsp
Cumin seeds (Shahi Jeera) - 1 tsp
Cilantro - handful (finely chopped)
Oil/Ghee/Butter - 1 tblsp
Method
1. Heat little oil/ghee/butter in a pan and splutter the cumin seeds.
2. Saute the onions till it turns golden brown followed by green chillies and ginger garlic paste.
3. Add the cauliflower florets along with turmeric powder, garam masala, fennel powder, pepper powder and required salt.
4. Add the soaked rice, 3 cups of water and required salt.
5. Cover and let it cook till the pulao is done. You can cook in a pressure cooker for 1 whistle or in a rice cooker too.
6. Finally add finely chopped cilantro and serve with onion raita or any other vegetable raita.
Tips
- If you have left over cooked rice, follow the above recipe till step 3. After that add just 2-3 tblsp of water and cook the cauliflower. The cauliflower should be completely cooked but still retain its crunchiness. After that mix the cooked rice, check for salt and garnish with finely chopped cilantro.
- You could also add toasted cashews for added richness.
- You could make the rice more rich by cooking the whole thing in coconut milk.
Variations
- You could also make potato pulao, beans pulao, peas pulao, carrot puloa, soya pulao etc using the same recipe.
Basmati Rice - 2 cups
Cauliflower - 1 (medium size cut into small florets)
Onion - 1/2 sliced
Ginger garlic Paste - 1 tsp
Green Chillies - 5 (finely chopped)
Turmeric powder - 1/2 tsp
Garam masala - 1/4 tsp
Fennel Powder - 1 tblsp
Pepper Powder - 1/2 tsp
Cumin seeds (Shahi Jeera) - 1 tsp
Cilantro - handful (finely chopped)
Oil/Ghee/Butter - 1 tblsp
Method
1. Heat little oil/ghee/butter in a pan and splutter the cumin seeds.
2. Saute the onions till it turns golden brown followed by green chillies and ginger garlic paste.
3. Add the cauliflower florets along with turmeric powder, garam masala, fennel powder, pepper powder and required salt.
4. Add the soaked rice, 3 cups of water and required salt.
5. Cover and let it cook till the pulao is done. You can cook in a pressure cooker for 1 whistle or in a rice cooker too.
6. Finally add finely chopped cilantro and serve with onion raita or any other vegetable raita.
Tips
- If you have left over cooked rice, follow the above recipe till step 3. After that add just 2-3 tblsp of water and cook the cauliflower. The cauliflower should be completely cooked but still retain its crunchiness. After that mix the cooked rice, check for salt and garnish with finely chopped cilantro.
- You could also add toasted cashews for added richness.
- You could make the rice more rich by cooking the whole thing in coconut milk.
Variations
- You could also make potato pulao, beans pulao, peas pulao, carrot puloa, soya pulao etc using the same recipe.
Chicken/Turkey Fried Rice
Fried rice is a rice recipe that originated in china but its indo chinese version has become one of the favorites all indians. Rice sauteed with veggies and soy sauce makes a wonderful delicacy. It can be had just by itself without any sidedish. The following is the recipe for chicken fried rice. The recipe can be modified to get turkey fried rice, mutton fried rice, pork fried rice, beef fried rice or even shrimp fried rice using the appropiate meat. The meatless versions are egg fried rice and vegetable fried rice. For egg fried rice, just skip the meat and increase the number of eggs by 6. For vegetable fried rice, just skip the eggs and meat.
Ingredients
Basmati Rice - 2 cups
Carrot - 1
Celery sticks - 2
Egg scrambled - 2
Ground Pepper- 2 tblsp
Soy sauce - as needed
Boneless skinless chicken- as needed (canned chicken breast can be used)
Salt - to taste
Chicken boulion cubes(optional)
Ginger Garlic paste - 2 tsp
scallions(green onion) - 1 bunch
Tips
- You can also add other vegetables like red cabbage, white caggage, leeks, fennel, green peas, corn etc. Just finely chop them like thin match sticks or grate them.
Method
1. Cook the rice seperately(1 cup rice : 1.5 cup water ratio)
2. Chop the carrot and celery sticks using blender or by hand .
3. If canned chicken is used drain the excess water and cook in the microwave for 2
minutes and shred it.If using the fresh chicken blanch it and shred it.
4. In a wok add little butter add ginger garlic paste and fry the shredded chicken
5. Remove the chicken from wok now add little more butter fry the chopped carrot with salt and pepper.
6. After removing the carrot, fry the chopped celery with butter ,salt and pepper.
7. Similarly fry the green onions with little butter and keep aside.
8. Now in the same wok fry the rice ,little soy sauce and add the fried chicken, scrambled egg, carrot, celery and green onions and fry all together(add salt and pepper as needed).
9. Do step 8 in small batches so that all the ingredients will blend together.
Tips
- You can add 1/4 tsp of ajinomoto with the fried rice for extra flavour.
- The above picture of chicken fried rice has more of soy sauce whereas the picture below of turkey fried rice has just few drops of soy sauce. Just add soy sauce as per your taste.
Ingredients
Basmati Rice - 2 cups
Carrot - 1
Celery sticks - 2
Egg scrambled - 2
Ground Pepper- 2 tblsp
Soy sauce - as needed
Boneless skinless chicken- as needed (canned chicken breast can be used)
Salt - to taste
Chicken boulion cubes(optional)
Ginger Garlic paste - 2 tsp
scallions(green onion) - 1 bunch
Tips
- You can also add other vegetables like red cabbage, white caggage, leeks, fennel, green peas, corn etc. Just finely chop them like thin match sticks or grate them.
Method
1. Cook the rice seperately(1 cup rice : 1.5 cup water ratio)
2. Chop the carrot and celery sticks using blender or by hand .
3. If canned chicken is used drain the excess water and cook in the microwave for 2
minutes and shred it.If using the fresh chicken blanch it and shred it.
4. In a wok add little butter add ginger garlic paste and fry the shredded chicken
5. Remove the chicken from wok now add little more butter fry the chopped carrot with salt and pepper.
6. After removing the carrot, fry the chopped celery with butter ,salt and pepper.
7. Similarly fry the green onions with little butter and keep aside.
8. Now in the same wok fry the rice ,little soy sauce and add the fried chicken, scrambled egg, carrot, celery and green onions and fry all together(add salt and pepper as needed).
9. Do step 8 in small batches so that all the ingredients will blend together.
Tips
- You can add 1/4 tsp of ajinomoto with the fried rice for extra flavour.
- The above picture of chicken fried rice has more of soy sauce whereas the picture below of turkey fried rice has just few drops of soy sauce. Just add soy sauce as per your taste.
Payaru Kanghi (Rice green gram Congee)
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Payaru Kanji is a kind of rice porridge which is made in different parts of tamil nadu and kerala in different ways. This particular type of kaji is usually made in south tamil nadu and is had with coconut thuvayal. It is generally had after a long fasting period, as a simple dinner or breakfast or even during cold as a comfort food.
Ingredients
Rice - 1 cup
Green Gram - 3/4 cup
Fenugreek Seeds - 1 tsp
Garlic - 1 clove (Chopped)
Pearl Onions - 3-4 (chopped)
Fresh Grated Coconut - 1-2 tblsp
Salt - as needed
Water - a lot (app. 6-8 cups)
Oil - 1 tsp
Method
1. Take a deep pan, add the oil to it and fry the fenugreek seeds.
2. Next add the chopped garlic clove and pearl onions and fry for another 30 seconds. This step is absolutely optional.
3. Add the water and bring it to a boil. The fenugreek flavour is infused in the water.
4. When the water boils add the rice and green gram.
5. Cover and let it cook till both rice and gram are cooked. If you feel you need more water, you can add some hot water to bring to the desired consistency.
6. Finally add the required salt and grated coconut. Serve as a simple breakfast or dinner.
Tips
- You could also try different kanjis by substituting whole urad dal or red chori (red beans) instead of green gram.
Payaru Kanji is a kind of rice porridge which is made in different parts of tamil nadu and kerala in different ways. This particular type of kaji is usually made in south tamil nadu and is had with coconut thuvayal. It is generally had after a long fasting period, as a simple dinner or breakfast or even during cold as a comfort food.
Ingredients
Rice - 1 cup
Green Gram - 3/4 cup
Fenugreek Seeds - 1 tsp
Garlic - 1 clove (Chopped)
Pearl Onions - 3-4 (chopped)
Fresh Grated Coconut - 1-2 tblsp
Salt - as needed
Water - a lot (app. 6-8 cups)
Oil - 1 tsp
Method
1. Take a deep pan, add the oil to it and fry the fenugreek seeds.
2. Next add the chopped garlic clove and pearl onions and fry for another 30 seconds. This step is absolutely optional.
3. Add the water and bring it to a boil. The fenugreek flavour is infused in the water.
4. When the water boils add the rice and green gram.
5. Cover and let it cook till both rice and gram are cooked. If you feel you need more water, you can add some hot water to bring to the desired consistency.
6. Finally add the required salt and grated coconut. Serve as a simple breakfast or dinner.
Tips
- You could also try different kanjis by substituting whole urad dal or red chori (red beans) instead of green gram.
Chicken/Turkey Fried Rice
Fried rice is a rice recipe that originated in china but its indo chinese version has become one of the favorites all indians. Rice sauteed with veggies and soy sauce makes a wonderful delicacy. It can be had just by itself without any sidedish. The following is the recipe for chicken fried rice. The recipe can be modified to get turkey fried rice, mutton fried rice, pork fried rice, beef fried rice or even shrimp fried rice using the appropiate meat. The meatless versions are egg fried rice and vegetable fried rice. For egg fried rice, just skip the meat and increase the number of eggs by 6. For vegetable fried rice, just skip the eggs and meat.
Ingredients
Basmati Rice - 2 cups
Carrot - 1
Celery sticks - 2
Egg scrambled - 2
Ground Pepper- 2 tblsp
Soy sauce - as needed
Boneless skinless chicken- as needed (canned chicken breast can be used)
Salt - to taste
Chicken boulion cubes(optional)
Ginger Garlic paste - 2 tsp
scallions(green onion) - 1 bunch
Tips
- You can also add other vegetables like red cabbage, white caggage, leeks, fennel, green peas, corn etc. Just finely chop them like thin match sticks or grate them.
Method
1. Cook the rice seperately(1 cup rice : 1.5 cup water ratio)
2. Chop the carrot and celery sticks using blender or by hand .
3. If canned chicken is used drain the excess water and cook in the microwave for 2
minutes and shred it.If using the fresh chicken blanch it and shred it.
4. In a wok add little butter add ginger garlic paste and fry the shredded chicken
5. Remove the chicken from wok now add little more butter fry the chopped carrot with salt and pepper.
6. After removing the carrot, fry the chopped celery with butter ,salt and pepper.
7. Similarly fry the green onions with little butter and keep aside.
8. Now in the same wok fry the rice ,little soy sauce and add the fried chicken, scrambled egg, carrot, celery and green onions and fry all together(add salt and pepper as needed).
9. Do step 8 in small batches so that all the ingredients will blend together.
Tips
- You can add 1/4 tsp of ajinomoto with the fried rice for extra flavour.
- The above picture of chicken fried rice has more of soy sauce whereas the picture below of turkey fried rice has just few drops of soy sauce. Just add soy sauce as per your taste.
Ingredients
Basmati Rice - 2 cups
Carrot - 1
Celery sticks - 2
Egg scrambled - 2
Ground Pepper- 2 tblsp
Soy sauce - as needed
Boneless skinless chicken- as needed (canned chicken breast can be used)
Salt - to taste
Chicken boulion cubes(optional)
Ginger Garlic paste - 2 tsp
scallions(green onion) - 1 bunch
Tips
- You can also add other vegetables like red cabbage, white caggage, leeks, fennel, green peas, corn etc. Just finely chop them like thin match sticks or grate them.
Method
1. Cook the rice seperately(1 cup rice : 1.5 cup water ratio)
2. Chop the carrot and celery sticks using blender or by hand .
3. If canned chicken is used drain the excess water and cook in the microwave for 2
minutes and shred it.If using the fresh chicken blanch it and shred it.
4. In a wok add little butter add ginger garlic paste and fry the shredded chicken
5. Remove the chicken from wok now add little more butter fry the chopped carrot with salt and pepper.
6. After removing the carrot, fry the chopped celery with butter ,salt and pepper.
7. Similarly fry the green onions with little butter and keep aside.
8. Now in the same wok fry the rice ,little soy sauce and add the fried chicken, scrambled egg, carrot, celery and green onions and fry all together(add salt and pepper as needed).
9. Do step 8 in small batches so that all the ingredients will blend together.
Tips
- You can add 1/4 tsp of ajinomoto with the fried rice for extra flavour.
- The above picture of chicken fried rice has more of soy sauce whereas the picture below of turkey fried rice has just few drops of soy sauce. Just add soy sauce as per your taste.
Lemon Rice
Ingredients
Rice - 1 cup
Lemon - 1 no
Dry red chilli -2
Mustard - ¼ tsp
Split black gram - ¼ tsp
Bengal gram - ½ tsp
Curry leaves - 5
Turmeric powder - ½ tsp
Salt - to taste
Oil - 1 tbsp
carrot - for garnish
Method
1. Wash and cook rice. Even left over rice can be used.
2. Grate the zest of a lemon and keep aside. Now, cut the lemon and squeeze the juice discarding the seeds and keep it aside too.
3. Now in the a pan heat a tbsp of oil, pop some mustard seeds, bengal gram, split black gram, dry red chilly and curry leaves.
4. Switch off and add the turmeric powder, lemon zest and asafoetida.
5. Add the rice and mix everything together along with lemon juice and salt.
6. Once everything is thoroughly mixed, garnish with grated carrot and cilantro. Serve with spicy egg curry , potato curry or thuvayal.
Rice - 1 cup
Lemon - 1 no
Dry red chilli -2
Mustard - ¼ tsp
Split black gram - ¼ tsp
Bengal gram - ½ tsp
Curry leaves - 5
Turmeric powder - ½ tsp
Salt - to taste
Oil - 1 tbsp
carrot - for garnish
Method
1. Wash and cook rice. Even left over rice can be used.
2. Grate the zest of a lemon and keep aside. Now, cut the lemon and squeeze the juice discarding the seeds and keep it aside too.
3. Now in the a pan heat a tbsp of oil, pop some mustard seeds, bengal gram, split black gram, dry red chilly and curry leaves.
4. Switch off and add the turmeric powder, lemon zest and asafoetida.
5. Add the rice and mix everything together along with lemon juice and salt.
6. Once everything is thoroughly mixed, garnish with grated carrot and cilantro. Serve with spicy egg curry , potato curry or thuvayal.
Potato Pulav
Ingredients
Rice-2 cups(160 ml electric rice cooker cup)
onion-1 1/2
potato (red potato look good) - 5 nos(small size chopped in small pieces)
ginger-1.5" piece (grated)
cumin seeds - 1 1/2 tsp
cumin pwdr - 2 tsp
garam masala -2 tsp
green chillies - 3 (you could also use Jalapeno peppers)
lemon juice - juice from 1 & 1/2 lemons
Cilantro - handful
Curry leaves - 2-3 strands
Method
1. Cook the rice seperately and keep it aside.
2. Heat oil in a wide vessel and splutter some cumin seeds.
3. Saute the onions, green chillies & ginger.
4. Add finely chopped cilantro & curry leaves.
5. Add chopped potato, mix it, cover and cook.
6. After the potato is well cooked, mix the cooked rice.
7. Add salt and lemon juice.
8. Atlast add finely chopped cilantro & green chilly.
Tips
- Instead of cooked rice, you could add thick poha (aval) and make aval upma (batata powa) and serve with mint chutney for a quick breakfast, brunch or dinner.
- You could also add some peanuts for some added crunch.
Rice-2 cups(160 ml electric rice cooker cup)
onion-1 1/2
potato (red potato look good) - 5 nos(small size chopped in small pieces)
ginger-1.5" piece (grated)
cumin seeds - 1 1/2 tsp
cumin pwdr - 2 tsp
garam masala -2 tsp
green chillies - 3 (you could also use Jalapeno peppers)
lemon juice - juice from 1 & 1/2 lemons
Cilantro - handful
Curry leaves - 2-3 strands
Method
1. Cook the rice seperately and keep it aside.
2. Heat oil in a wide vessel and splutter some cumin seeds.
3. Saute the onions, green chillies & ginger.
4. Add finely chopped cilantro & curry leaves.
5. Add chopped potato, mix it, cover and cook.
6. After the potato is well cooked, mix the cooked rice.
7. Add salt and lemon juice.
8. Atlast add finely chopped cilantro & green chilly.
Tips
- Instead of cooked rice, you could add thick poha (aval) and make aval upma (batata powa) and serve with mint chutney for a quick breakfast, brunch or dinner.
- You could also add some peanuts for some added crunch.
Vangi Bath (Brinjal Rice )
Vangi Bath (eggplant rice/ kathrikai sadam) is a typical Karnataka dish made with brinjals and a nice blend of spices. The dish is simple to be made for a lunchbox and elegant enough to be made for a party too. Here comes the recipe.
Ingredients I
Rice (I prefer basmati rice) - 2 cups
Brinjal - 2 big eggplants/ 4 medium/ 6 small (cut into big chunks)
Onion (optional) - 1 big (finely chopped)
Tomato - 1 / Sour Curd - 1/4 cup
Green Chillies - 2
Whole garam masala - 1 tblsp (1 stick cinnamon, 3 cloves, 1 star anise, 2 cardomon,1
bay leaf)
Oil (preferably sesame oil)/ Ghee - 2 tblsp
Ground nuts (optional) - 1 tbsp (roasted)
Turmeric powder- 1/2 tsp
Salt - to taste
Coriander leaves(Cilantro) - 2 tblsp(finely chopped)
Asaefoetida - a pinch
Ingredients II
Corriander Seeds - 1 tblsp.
Chana dal - 1 tblsp
Urad dal - 1 tblsp
Kus kus - ½ tsp
Sesame seeds - 1 tblsp
Peppercons - 1 tsp
Dry red chillies - 2 or 3
Curry leaves - 1 strand
Copra or coconut(grated) - 2 tblsp
Method
1. Heat little oil in a pan and roast all the spices under 'ingredients II' till they turn golden brown.
2. Let it cool down and then grind it into a coarse powder (vangibath powder) and keep aside.
3. Soak the rice for 10-15 minutes, cook it seperately with required salt and keep aside.
4. Heat oil/ghee in a deep pan, add the whole garam masala and groundnuts. Saute the onions and green chillies till it turns golden brown.
5. Next add the tomatoes/ sour cud and saute it.
6. Add the eggplant pieces, turmeric, asaefoetida and little salt to it.
7. Add the vangibath masala powder to this, cover and let it cook till the eggplant (brinjal) is cooked nicely.
8. Add the cooked rice to this and mix well so that the rice is nicely coated with the masala.
(Alternatively, if you do not have cooked rice, add this masala along with rice and cook it.)
9. Garnish the vangi bath with finely chopped cilantro. Serve with papad and raita.
Tips
- A tblsp of lemon juice can be added at the end for additional flavour.
- You can cook the rice with coconut milk to make it extra rich.
- You can make the vangibath powder in bulk and store it for several days.
Ingredients I
Rice (I prefer basmati rice) - 2 cups
Brinjal - 2 big eggplants/ 4 medium/ 6 small (cut into big chunks)
Onion (optional) - 1 big (finely chopped)
Tomato - 1 / Sour Curd - 1/4 cup
Green Chillies - 2
Whole garam masala - 1 tblsp (1 stick cinnamon, 3 cloves, 1 star anise, 2 cardomon,1
bay leaf)
Oil (preferably sesame oil)/ Ghee - 2 tblsp
Ground nuts (optional) - 1 tbsp (roasted)
Turmeric powder- 1/2 tsp
Salt - to taste
Coriander leaves(Cilantro) - 2 tblsp(finely chopped)
Asaefoetida - a pinch
Ingredients II
Corriander Seeds - 1 tblsp.
Chana dal - 1 tblsp
Urad dal - 1 tblsp
Kus kus - ½ tsp
Sesame seeds - 1 tblsp
Peppercons - 1 tsp
Dry red chillies - 2 or 3
Curry leaves - 1 strand
Copra or coconut(grated) - 2 tblsp
Method
1. Heat little oil in a pan and roast all the spices under 'ingredients II' till they turn golden brown.
2. Let it cool down and then grind it into a coarse powder (vangibath powder) and keep aside.
3. Soak the rice for 10-15 minutes, cook it seperately with required salt and keep aside.
4. Heat oil/ghee in a deep pan, add the whole garam masala and groundnuts. Saute the onions and green chillies till it turns golden brown.
5. Next add the tomatoes/ sour cud and saute it.
6. Add the eggplant pieces, turmeric, asaefoetida and little salt to it.
7. Add the vangibath masala powder to this, cover and let it cook till the eggplant (brinjal) is cooked nicely.
8. Add the cooked rice to this and mix well so that the rice is nicely coated with the masala.
(Alternatively, if you do not have cooked rice, add this masala along with rice and cook it.)
9. Garnish the vangi bath with finely chopped cilantro. Serve with papad and raita.
Tips
- A tblsp of lemon juice can be added at the end for additional flavour.
- You can cook the rice with coconut milk to make it extra rich.
- You can make the vangibath powder in bulk and store it for several days.
Vegetable Biriyani (Corn Biriyani)
Ingredients
Corn - 1 cup
Basmati rice - 2 cups
Onion -1 large ( cut lengthwise)
Tomato - 2 ( finely chopped or crushed)
Ginger garlic paste - 1 tsp
Green chilli - 3 nos (chopped)
Oil -3 tblsp
Ghee - 3 tblsp
Coconut milk/Yogurt - 1 cup
Water -3 cups
Salt - to taste
Chilly powder - 2 tsp
Turmeric powder - 1/4 tsp
Bay leaf - 1
Cinnamon - 2
Cloves -5
Cardamon -3
Corrainder leaves - 1/4 cup (finely chopped)
Mint leaves - 1/4 cup (finely chopped)
Method
1. Soak 2 cups of Basmati rice for atleast half an hour. Drain the water and keep aside.
2. In a heavy deep vessel heat oil and ghee together and fry bay leaf, cinnamon, cloves and cardomon.
3. Add onions and saute till golden brown.
4. When onions turn slightly brown add ginger garlic paste and tomatoes. Saute till it becomes a paste.
5. Next add chopped green chilly, chopped corrainder and mint leaves.
6. Now add the corn kernels along with turmeric powder, chilly powder, yogurt/coconut milk and salt. Saute everything until it thickens to a gravy consistency.
7. Add this gravy to the (soaked and drained) rice along with 3 cups of water and mix well. Check for salt and cook it in a rice cooker.
8. Garnish with coriander leaves.
Corn - 1 cup
Basmati rice - 2 cups
Onion -1 large ( cut lengthwise)
Tomato - 2 ( finely chopped or crushed)
Ginger garlic paste - 1 tsp
Green chilli - 3 nos (chopped)
Oil -3 tblsp
Ghee - 3 tblsp
Coconut milk/Yogurt - 1 cup
Water -3 cups
Salt - to taste
Chilly powder - 2 tsp
Turmeric powder - 1/4 tsp
Bay leaf - 1
Cinnamon - 2
Cloves -5
Cardamon -3
Corrainder leaves - 1/4 cup (finely chopped)
Mint leaves - 1/4 cup (finely chopped)
Method
1. Soak 2 cups of Basmati rice for atleast half an hour. Drain the water and keep aside.
2. In a heavy deep vessel heat oil and ghee together and fry bay leaf, cinnamon, cloves and cardomon.
3. Add onions and saute till golden brown.
4. When onions turn slightly brown add ginger garlic paste and tomatoes. Saute till it becomes a paste.
5. Next add chopped green chilly, chopped corrainder and mint leaves.
6. Now add the corn kernels along with turmeric powder, chilly powder, yogurt/coconut milk and salt. Saute everything until it thickens to a gravy consistency.
7. Add this gravy to the (soaked and drained) rice along with 3 cups of water and mix well. Check for salt and cook it in a rice cooker.
8. Garnish with coriander leaves.
Sambhar Rice
Ingredients
Rice - 2 cup
Split red gram (tur)dal - 1 cup
Turmeric - 1/4 tsp
Water- 5 cups
Tamarind - lemon sized
Small onions - 6nos
Tomato - 1 big
Green chillies - 2 nos ( finely chopped )
Potato - 1/4 cup ( cut into cubes)
Eggplant - 1 big/ 3 small( cut into cubes)
French beans - 1/4 cup (cut into small pieces)
Drumstick - 1 (cut into small pieces)
Sambar powder- 3 tsp
Oil - 2 tbsp
ghee - 2 tbsp
Cumin seeds- 1/2 tsp
Mustard Seeds - 1/2 tsp
Fenugreek seeds - 1/2 tsp
Curry leaves- 10
Coriander leaves(Cilantro) - for garnish (finely chopped)
Asafoetida - 1/4 tsp
Salt - To taste
Method
1. Cook rice and split red gram in 5 cups of water.
2. Heat oil in a wide skillet.Now add mustard seed.
3. Once it pops add fenugreek seend, cumin seeds, asafoetida, curry leaves. Fry for a minute.
3. Saute the onions. Cook tomato, green chillies, potatoes, brinjal, french beans,drumstick in 3/4 cup of water.
4. Add the cooked veggies, sambar powder and tamarind water (tamarind soaked in water ) to the rice and cook on medium heat for seven minutes.
5. Add ghee and stir well and remove from heat.
6. Garnish with cilantro. Serve hot.
Tips
- The veggies can be cooked along with rice and split red gram.
- The final rice should be little soggy.
- Any choice veggies can be added.
Rice - 2 cup
Split red gram (tur)dal - 1 cup
Turmeric - 1/4 tsp
Water- 5 cups
Tamarind - lemon sized
Small onions - 6nos
Tomato - 1 big
Green chillies - 2 nos ( finely chopped )
Potato - 1/4 cup ( cut into cubes)
Eggplant - 1 big/ 3 small( cut into cubes)
French beans - 1/4 cup (cut into small pieces)
Drumstick - 1 (cut into small pieces)
Sambar powder- 3 tsp
Oil - 2 tbsp
ghee - 2 tbsp
Cumin seeds- 1/2 tsp
Mustard Seeds - 1/2 tsp
Fenugreek seeds - 1/2 tsp
Curry leaves- 10
Coriander leaves(Cilantro) - for garnish (finely chopped)
Asafoetida - 1/4 tsp
Salt - To taste
Method
1. Cook rice and split red gram in 5 cups of water.
2. Heat oil in a wide skillet.Now add mustard seed.
3. Once it pops add fenugreek seend, cumin seeds, asafoetida, curry leaves. Fry for a minute.
3. Saute the onions. Cook tomato, green chillies, potatoes, brinjal, french beans,drumstick in 3/4 cup of water.
4. Add the cooked veggies, sambar powder and tamarind water (tamarind soaked in water ) to the rice and cook on medium heat for seven minutes.
5. Add ghee and stir well and remove from heat.
6. Garnish with cilantro. Serve hot.
Tips
- The veggies can be cooked along with rice and split red gram.
- The final rice should be little soggy.
- Any choice veggies can be added.
Mango Rice
Ingredients
Basmati rice - 1 cup (cooked)
Mango - 1 cup (Grated)
Mustard seeds - 1 tsp
Urad Dal - 1 tsp
Channa Dal - 1 tsp
Ginger - small amount (chopped)
Red chillies - 2
Green Chillies - 2
Curry leaves
Cilantro
Turmeric powder - a pinch
Salt - to taste
Oil - tblsp
Method
1.Heat oil in a pan, pop mustard seeds, Urad dal and Channa dal.
2.Add Chopped ginger, Red chillies , Green chillies, Curry leaves and Turmeric powder.
3.Add Grated Mango, Salt and saute well till mango is tender.
4.Add Cooked rice and mix well.
5.Garnish with Cilantro.
Basmati rice - 1 cup (cooked)
Mango - 1 cup (Grated)
Mustard seeds - 1 tsp
Urad Dal - 1 tsp
Channa Dal - 1 tsp
Ginger - small amount (chopped)
Red chillies - 2
Green Chillies - 2
Curry leaves
Cilantro
Turmeric powder - a pinch
Salt - to taste
Oil - tblsp
Method
1.Heat oil in a pan, pop mustard seeds, Urad dal and Channa dal.
2.Add Chopped ginger, Red chillies , Green chillies, Curry leaves and Turmeric powder.
3.Add Grated Mango, Salt and saute well till mango is tender.
4.Add Cooked rice and mix well.
5.Garnish with Cilantro.
Paneer Butter Masala
Ingredients
Paneer - 1/2 lb (250 gms)
Onion - 1 big/2 small (chopped)
Ginger Garlic Paste - 1 tblsp
Tomato - 3 small/ 2 big (pureed)
Cashew Paste - 2 tblsp
Chilly Powder - 2 tsp (or to taste)
Corriander Powder - 1 tsp
Garam Masala Powder - 1/2 tsp
Turmeric Powder - 1/4 tsp
Kasoori Methi (dry) - 1 tsp
Cumin Seeds (Shahi Jeera) - 1/2 tsp
Butter - 2-3 tblsp
Oil - 1 tsp
Orage-red food colour - 1/4 tsp
Salt - to taste
Heavy Cream (Fresh Cream) - 1/4 cup
Cilantro - for garnish (finely chopped)
Method
1. Heat little oil in a pan, and saute the onions till it sweats and cooks nicely. You need not brown it.
2. Let it cool nicely and then puree the mixture.
3. In a different pan, melt the butter and splutter some cumin seeds.
4. Add the onion puree to this and fry for few minutes.
5. Add the ginger garlic paste and fry for another minute.
6. Add the turmeric powder, tomato puree, cashew paste, kasoori methi, chilly powder and corriander powder.
7. Reduce the flame and let the mixture cook for 5 minutes.
8. Add about a cup of water, food colour and required salt and let the gravy come to a boil.
9. Add the garam masala powder, paneer cubes and the heavy cream/evaporated milk and let the whole gravy cook for another 5 minutes till all the flavours blend together.
10. Garnish with finely chopped cilantro or freash cream and serve with naan, roti or pulav.
Tips
- You can fry the paneer cubes before adding to the gravy.
- To reduce the calories, you could add evaporated milk or fat free half and half or fat free milk instead of heavy cream. In that case do not add water.
Paneer - 1/2 lb (250 gms)
Onion - 1 big/2 small (chopped)
Ginger Garlic Paste - 1 tblsp
Tomato - 3 small/ 2 big (pureed)
Cashew Paste - 2 tblsp
Chilly Powder - 2 tsp (or to taste)
Corriander Powder - 1 tsp
Garam Masala Powder - 1/2 tsp
Turmeric Powder - 1/4 tsp
Kasoori Methi (dry) - 1 tsp
Cumin Seeds (Shahi Jeera) - 1/2 tsp
Butter - 2-3 tblsp
Oil - 1 tsp
Orage-red food colour - 1/4 tsp
Salt - to taste
Heavy Cream (Fresh Cream) - 1/4 cup
Cilantro - for garnish (finely chopped)
Method
1. Heat little oil in a pan, and saute the onions till it sweats and cooks nicely. You need not brown it.
2. Let it cool nicely and then puree the mixture.
3. In a different pan, melt the butter and splutter some cumin seeds.
4. Add the onion puree to this and fry for few minutes.
5. Add the ginger garlic paste and fry for another minute.
6. Add the turmeric powder, tomato puree, cashew paste, kasoori methi, chilly powder and corriander powder.
7. Reduce the flame and let the mixture cook for 5 minutes.
8. Add about a cup of water, food colour and required salt and let the gravy come to a boil.
9. Add the garam masala powder, paneer cubes and the heavy cream/evaporated milk and let the whole gravy cook for another 5 minutes till all the flavours blend together.
10. Garnish with finely chopped cilantro or freash cream and serve with naan, roti or pulav.
Tips
- You can fry the paneer cubes before adding to the gravy.
- To reduce the calories, you could add evaporated milk or fat free half and half or fat free milk instead of heavy cream. In that case do not add water.
Turkey 65/ Chicken 65
Ingredients-1
Turkey/chicken (boneless, skinless) - 1/2 lb (app. 250 gms)
Ajinomoto - 1/2 tsp
Pepper powder - 2 tsp
Egg - 1
Corn flour - 2 tblsp
Ginger garlic paste - 1 tsp
Salt - 1 tsp
Oil - for frying
Ingredients-2
Cumin Seeds - 1/4 tsp
Curry leaves - 5
Chilly powder - 1 tsp
Cumin powder - 1/2 tsp
Corriander powder - 1/2 tsp
Ajinomoto - 1/2 tsp
Red food colour - 1/4 tsp
Red Chilly Garlic Sauce - 3 tblsp
Ginger garlic paste - 1 tsp
Garlic - 5-6 cloves(minced)
Oil - 1 tblsp
Salt - to taste
Cilantro - for garnish (finely chopped)
Oinion - for garnish (chopped lengthwise)
Lemon juice - few drops
Method
1. Wash and cut boneless skinless turkey/chicken into bite size pieces.
2. Mix the turkey pieces with all the ingrediants from list 1 and let it rest for 20-30 minutes.
3. Heat oil in a pan and fry the turkey/chicken pieces. Drain excess oil using paper towel and keep aside.
4. Heat oil in another pan. Add cumin seeds and fry till it splutters.
5. Add curry leaves, garlic, ginger garlic paste and fry for a minute stirring
continuously to avoid burning.
6. Now add cumin powder, chilli powder, corriander powder, ajinomoto, chilli garlic sauce and red food colour.
7. After half a minute add turkey/chicken pieces to the mixture. Toss everything together and switch off.
8. Sprinkle few drops of lemon juice, garnish with onions and cilantro and serve with biriyani, pulav or any roti.
Turkey/chicken (boneless, skinless) - 1/2 lb (app. 250 gms)
Ajinomoto - 1/2 tsp
Pepper powder - 2 tsp
Egg - 1
Corn flour - 2 tblsp
Ginger garlic paste - 1 tsp
Salt - 1 tsp
Oil - for frying
Ingredients-2
Cumin Seeds - 1/4 tsp
Curry leaves - 5
Chilly powder - 1 tsp
Cumin powder - 1/2 tsp
Corriander powder - 1/2 tsp
Ajinomoto - 1/2 tsp
Red food colour - 1/4 tsp
Red Chilly Garlic Sauce - 3 tblsp
Ginger garlic paste - 1 tsp
Garlic - 5-6 cloves(minced)
Oil - 1 tblsp
Salt - to taste
Cilantro - for garnish (finely chopped)
Oinion - for garnish (chopped lengthwise)
Lemon juice - few drops
Method
1. Wash and cut boneless skinless turkey/chicken into bite size pieces.
2. Mix the turkey pieces with all the ingrediants from list 1 and let it rest for 20-30 minutes.
3. Heat oil in a pan and fry the turkey/chicken pieces. Drain excess oil using paper towel and keep aside.
4. Heat oil in another pan. Add cumin seeds and fry till it splutters.
5. Add curry leaves, garlic, ginger garlic paste and fry for a minute stirring
continuously to avoid burning.
6. Now add cumin powder, chilli powder, corriander powder, ajinomoto, chilli garlic sauce and red food colour.
7. After half a minute add turkey/chicken pieces to the mixture. Toss everything together and switch off.
8. Sprinkle few drops of lemon juice, garnish with onions and cilantro and serve with biriyani, pulav or any roti.
Vegetable Manchurian
Ingredients
Vegetables - 2 cups ( combination of choice of vegetables like cabbage, capsicum, carrot, beans, celery, cauliflower, peas etc finely minced)
Ajinamoto - 1 tsp
Corn flour - 1 tblsp
Boiled potato/rice - 1/ 1cup
Egg - 1
Ginger - 1/2"(minced)
Garlic - 4-5 clove(minced)
Onion - 1(minced)
Chilly sauce - 1 tblsp
Tomato sauce - 2 tblsp
Soya sauce - 3 tblsp
Sesame oil - 2 tblsp
Pepper powder - 1/2 tsp
Salt - to taste
Method
1. Chop/ mince the vegetables very finely and boil it. Squeeze out any extra moisture from the vegetables.
2. Add grated boiled potato or cooked rice to this along with corn flour, pinch of ajinomoto, pepper powder, egg and salt.
3. Mix everything together together, make small balls out of it and deep fry the balls. If the balls are moist it will fall apart. Just add little corn flour or bread crumbs to absorb the excess moisture.
4. Keep the fried balls seperately.
5. Heat 2 tblsp of sesame oil in a pan. Add minced onion, ginger and garlic to this and saute for 2 minutes.
6. Add tomato sauce, chilli sauce and soya sauce to this.
7. Add a pinch of ajinomoto, pepper and required salt.
8. For more gravy add vegtable stock/ water as needed.
9. Bring the gravy to a boil.
10. Add the fried balls just before serving. Garnish with chopped green onions. Serve with noodles or fried rice.
Vegetables - 2 cups ( combination of choice of vegetables like cabbage, capsicum, carrot, beans, celery, cauliflower, peas etc finely minced)
Ajinamoto - 1 tsp
Corn flour - 1 tblsp
Boiled potato/rice - 1/ 1cup
Egg - 1
Ginger - 1/2"(minced)
Garlic - 4-5 clove(minced)
Onion - 1(minced)
Chilly sauce - 1 tblsp
Tomato sauce - 2 tblsp
Soya sauce - 3 tblsp
Sesame oil - 2 tblsp
Pepper powder - 1/2 tsp
Salt - to taste
Method
1. Chop/ mince the vegetables very finely and boil it. Squeeze out any extra moisture from the vegetables.
2. Add grated boiled potato or cooked rice to this along with corn flour, pinch of ajinomoto, pepper powder, egg and salt.
3. Mix everything together together, make small balls out of it and deep fry the balls. If the balls are moist it will fall apart. Just add little corn flour or bread crumbs to absorb the excess moisture.
4. Keep the fried balls seperately.
5. Heat 2 tblsp of sesame oil in a pan. Add minced onion, ginger and garlic to this and saute for 2 minutes.
6. Add tomato sauce, chilli sauce and soya sauce to this.
7. Add a pinch of ajinomoto, pepper and required salt.
8. For more gravy add vegtable stock/ water as needed.
9. Bring the gravy to a boil.
10. Add the fried balls just before serving. Garnish with chopped green onions. Serve with noodles or fried rice.
Sambhar (Sambhar Varieties)
Sambhar is a south indian dish made with lentils (usually toor dal) and vegetables and served with rice, idlis or dosa optionally topped with a spoon of ghee.
The variations in sambhar depends on the vegetable/combination of vegetables used. The common types of sambhar that are made are onion sambhar, murungakkai (drumstick) sambhar, mulangi (radish) samhar, manga (raw mango) sambhar, vendakka (ladies finger) sambhar, Potato Sambhar, Masoor Dal Sambhar, Pasi paruppu (Green gram dal) sambhar etc.
Ingredients
Pigeon Peas (Toor dal) - 3/4 cup (You can also use masoor dal or green gram dal or a combination of dals)
Vegetables (any choice of a single/mixed vegetables) - 1 cup
(The choice of vegetables can include brinjal, potato, radish, drumstick, spinach, shallot onions, tomato, raw mango, carrot, zucchini, yellowsquash, lima beans, pumpkin, yam, taroroot, okra, knolkhol etc)
Shallot Onions - 8- 10 (or 1 onion chopped)
Green Chilly - 1 or 2
Tomatoes - 1
Tamarind Juice - 1 1/2 tblsp
Sambhar powder (store bought or home made) - 1 tblsp (you can increase to your taste)
Mustard seeds - 1/4 tsp
Cumin seeds - 1/4 tsp
Fenugreek seeds - 5-7 seeds
Dry red Chillies - 2
Curry leaves - 2 strands
Cilantro - for garnish
Method
1. Boil the toor dal with the tomato, 2.5 cups of water and optionally 2 cloves of garlic. You can cook it using the pressure cooke for 3 whistles. Alternatively cook it in a normal vessel till it is a bit overcooked and is almost mashed up.
2. After the pressure is released, mash the dal using the back of a spoon or with hand .
3. Heat oil in a deep vessel and splutter the mustard seeds, cumin seeds, fenugreek seeds, dry red chillies, curry leaves and asafoetida.
4. Saute the onions and green chillies.
5. Add the veggies to this and cook it till the veggies are soft with enough water.
(Alternatively you can cook the vegetables using a microwave and add it. You can also cook the vaggies along with the dal in the cooker itself. If you have a double decker pressure cooker container, you can cook the dal in one and the veggies in the other.)
6. After the veggies are cooked, add the tamarind juice, salt, sambhar powder and the
mashed dal.
7. Add enough water and bring it to a boil. Reduce the flame and simmer for 20 minutes for the flavours to blend. A nice aroma of sambhar will be filled throughout the house.
8. Garnish with finely chopped cilantro and switch off.
9. Serve with rice, idli and dosa varieties. You can add a tsp of ghee on the sambhar while serving to enhance the flavour.
Click to see Udipi Sambhar Recipe
Tips
- You can add little coconut milk while cooking the sambhar for a nice taste.
- You can try making sambhar with masoor dal, green gram dal too.
- You can also skip the tamarind and add 2-3 additional tomatoes to make sambhar. Usually this is done for making idli sambhar.
- You can add a spoonful of sugar or jaggery to the sambhar too.
The variations in sambhar depends on the vegetable/combination of vegetables used. The common types of sambhar that are made are onion sambhar, murungakkai (drumstick) sambhar, mulangi (radish) samhar, manga (raw mango) sambhar, vendakka (ladies finger) sambhar, Potato Sambhar, Masoor Dal Sambhar, Pasi paruppu (Green gram dal) sambhar etc.
Ingredients
Pigeon Peas (Toor dal) - 3/4 cup (You can also use masoor dal or green gram dal or a combination of dals)
Vegetables (any choice of a single/mixed vegetables) - 1 cup
(The choice of vegetables can include brinjal, potato, radish, drumstick, spinach, shallot onions, tomato, raw mango, carrot, zucchini, yellowsquash, lima beans, pumpkin, yam, taroroot, okra, knolkhol etc)
Shallot Onions - 8- 10 (or 1 onion chopped)
Green Chilly - 1 or 2
Tomatoes - 1
Tamarind Juice - 1 1/2 tblsp
Sambhar powder (store bought or home made) - 1 tblsp (you can increase to your taste)
Mustard seeds - 1/4 tsp
Cumin seeds - 1/4 tsp
Fenugreek seeds - 5-7 seeds
Dry red Chillies - 2
Curry leaves - 2 strands
Cilantro - for garnish
Method
1. Boil the toor dal with the tomato, 2.5 cups of water and optionally 2 cloves of garlic. You can cook it using the pressure cooke for 3 whistles. Alternatively cook it in a normal vessel till it is a bit overcooked and is almost mashed up.
2. After the pressure is released, mash the dal using the back of a spoon or with hand .
3. Heat oil in a deep vessel and splutter the mustard seeds, cumin seeds, fenugreek seeds, dry red chillies, curry leaves and asafoetida.
4. Saute the onions and green chillies.
5. Add the veggies to this and cook it till the veggies are soft with enough water.
(Alternatively you can cook the vegetables using a microwave and add it. You can also cook the vaggies along with the dal in the cooker itself. If you have a double decker pressure cooker container, you can cook the dal in one and the veggies in the other.)
6. After the veggies are cooked, add the tamarind juice, salt, sambhar powder and the
mashed dal.
7. Add enough water and bring it to a boil. Reduce the flame and simmer for 20 minutes for the flavours to blend. A nice aroma of sambhar will be filled throughout the house.
8. Garnish with finely chopped cilantro and switch off.
9. Serve with rice, idli and dosa varieties. You can add a tsp of ghee on the sambhar while serving to enhance the flavour.
Click to see Udipi Sambhar Recipe
Tips
- You can add little coconut milk while cooking the sambhar for a nice taste.
- You can try making sambhar with masoor dal, green gram dal too.
- You can also skip the tamarind and add 2-3 additional tomatoes to make sambhar. Usually this is done for making idli sambhar.
- You can add a spoonful of sugar or jaggery to the sambhar too.
Gobi Manchurian (Cauliflower manchurian)
Ingredients
Batch-1
Cauliflower -1 Big
All purpose flour-2 tblsp
Corn flour - 2 cups
Chilli powder -2 tblsp
Pepper powder -1 tsp
Salt - 1 tsp
Water- as needed to make a thick batter
Batch-2
Onion - 1(Sliced)
Grlic - 3-4 cloves (finely chopped)
Ginger - 1"(finely chopped)
Colored peppers -(as needed)
Green chilli - 1 or 2
Tomato sauce - 4 tblsp
Chilly sauce - 1 tblsp (optional)
Soy sauce - 3 tsp
Oil -2 tblsp
Method
1.Seperate the florets and put in hot water for 5 minutes.
2.Mix all the other ingredients from batch-1
3.Dip the florets and deep fry in oil and drain excess oil on the paper towel.
4.Take a non stick pan. Pour 2 tbsp oil and saute the onions, ginger and garlic.
5.Add the colored pepper and saute for 2 mins .
6.Add the tomato sauce, chilli sauce and soy sauce and mix a little.
7.Finally add the fried cauliflower florets into the mixture.
8.Mix it and garnish with finely chopped green onions or cilatro.
9.Serve it with fried rice, pulav or chappathi.
Tips
- Instead of deep frying the florets you can fry on the non stick pan with enough oil.But the flowerets will be crispier in deep fry.
- To get the chinese flavour add a pinch of ajinamoto to the gravy.
- Add the fried cauliflower just before serving to maintain its crispiness.
Batch-1
Cauliflower -1 Big
All purpose flour-2 tblsp
Corn flour - 2 cups
Chilli powder -2 tblsp
Pepper powder -1 tsp
Salt - 1 tsp
Water- as needed to make a thick batter
Batch-2
Onion - 1(Sliced)
Grlic - 3-4 cloves (finely chopped)
Ginger - 1"(finely chopped)
Colored peppers -(as needed)
Green chilli - 1 or 2
Tomato sauce - 4 tblsp
Chilly sauce - 1 tblsp (optional)
Soy sauce - 3 tsp
Oil -2 tblsp
Method
1.Seperate the florets and put in hot water for 5 minutes.
2.Mix all the other ingredients from batch-1
3.Dip the florets and deep fry in oil and drain excess oil on the paper towel.
4.Take a non stick pan. Pour 2 tbsp oil and saute the onions, ginger and garlic.
5.Add the colored pepper and saute for 2 mins .
6.Add the tomato sauce, chilli sauce and soy sauce and mix a little.
7.Finally add the fried cauliflower florets into the mixture.
8.Mix it and garnish with finely chopped green onions or cilatro.
9.Serve it with fried rice, pulav or chappathi.
Tips
- Instead of deep frying the florets you can fry on the non stick pan with enough oil.But the flowerets will be crispier in deep fry.
- To get the chinese flavour add a pinch of ajinamoto to the gravy.
- Add the fried cauliflower just before serving to maintain its crispiness.
Chilli Chicken
Ingredients
Marination
Chicken Breast-2
Ginger Garlic Paste-2 tsp
Chilli Power-2 tsp
Garam Masala Powder-1/2 tsp
Egg -1
Corn flour-1 tsp
Red Food Color – couple pinches
Lemon juice/Vineger -1 tsp
For tossing
Bell pepper -1 cup sliced(colored )
Curry Leaves -1 string
Onion - 1/2 cup(Sliced)
Chilli sauce - as needed
Soya sauce - as needed
Method
1.Clean the chicken and cut into small pieces.
2. Mix the chicken with all the marination ingredients, let it sit for an hour.
3. Shallow fry the marinated chicken in oil and one it’s done, leave it on a paper towel.
4. In the same oil add the curry leaves and scoop it out and keep separately.
5. In a different pan add little oil and sauté the onions and the bell peppers. Let the veggies stay crunchy.
6. Add the chili sauce and little Soya sauce.
7. Toss the fried chicken pieces with this.
8. Add the curry leaves to it.
9. Yummy Chilli Chicken ready.
10. Serve it with any kind of pulav or serve as a starter.
Marination
Chicken Breast-2
Ginger Garlic Paste-2 tsp
Chilli Power-2 tsp
Garam Masala Powder-1/2 tsp
Egg -1
Corn flour-1 tsp
Red Food Color – couple pinches
Lemon juice/Vineger -1 tsp
For tossing
Bell pepper -1 cup sliced(colored )
Curry Leaves -1 string
Onion - 1/2 cup(Sliced)
Chilli sauce - as needed
Soya sauce - as needed
Method
1.Clean the chicken and cut into small pieces.
2. Mix the chicken with all the marination ingredients, let it sit for an hour.
3. Shallow fry the marinated chicken in oil and one it’s done, leave it on a paper towel.
4. In the same oil add the curry leaves and scoop it out and keep separately.
5. In a different pan add little oil and sauté the onions and the bell peppers. Let the veggies stay crunchy.
6. Add the chili sauce and little Soya sauce.
7. Toss the fried chicken pieces with this.
8. Add the curry leaves to it.
9. Yummy Chilli Chicken ready.
10. Serve it with any kind of pulav or serve as a starter.
Butter Chicken (Chicken Makhani)
Ingredients
Turkey/Chicken - 1 lb (boneless, skinless)
Onion - 1 (chopped)
Tomato - 2 (chopped)
Cashews/Almonds - 5-6
Ginger garlic paste - 2 tsp
Green chilly - 1 (chopped)
Heavy cream - 1/4 cup
Chilly powder - 1 tsp
Corriander powder - 1 tsp
Cumin/Fennel powder - 1 tsp
Turmeric powder - 1/4 tsp
Garam masala - 1/4 tsp
Cumin seeds - 1/2 tsp
Cilantro - for garnish
Butter - 2 tblsp
Salt - to taste
Oil - 2 tblsp
Method
1. Wash the turkey/chicken and cut it into 1 inch thick cubes.
2. Apply salt, chillipdr, and ginger garlic paste. Shallow fry in little oil and keep
it aside.
3. Heat some oil/butter in a pan and saute the onions followed by ginger garlic paste,
green chilly and tomatoes.
4. When all these are nicely sauteed, remove from stove and let it cool a bit.
5. After it is cool enough to handle, grind everything in a blender/ mixie with the
cashew nuts to make a paste.
6. Melt the butter in a pan, splutter some cumin seeds. Add this groud mixture and cook
it for few minutes until the nuts gets cooked.
7. Next add the fried turkey/chicken pieces, with all the dry spices like chilly
powder, corriander powder, turmeric powder, cumin powder, garam masala and salt.
8. Cover and let it cook for 10-15 minutes in medium low flame so the flavours combine
nicely.
9. Add the heavy cream, mix everything and let it simmer for few minutes.
10. Garnish with chopped cilantro and serve with pulav, naan, roti. It goes well with
anything.
Tips
- If you do not have heavy cream on hand, substitute with whole milk and butter/cheese.
- In restaurants one spoon of sugar is usually added to the butter chicken gravy. I prefer without the sugar. You can add it to get the restaurant flavour.
Turkey/Chicken - 1 lb (boneless, skinless)
Onion - 1 (chopped)
Tomato - 2 (chopped)
Cashews/Almonds - 5-6
Ginger garlic paste - 2 tsp
Green chilly - 1 (chopped)
Heavy cream - 1/4 cup
Chilly powder - 1 tsp
Corriander powder - 1 tsp
Cumin/Fennel powder - 1 tsp
Turmeric powder - 1/4 tsp
Garam masala - 1/4 tsp
Cumin seeds - 1/2 tsp
Cilantro - for garnish
Butter - 2 tblsp
Salt - to taste
Oil - 2 tblsp
Method
1. Wash the turkey/chicken and cut it into 1 inch thick cubes.
2. Apply salt, chillipdr, and ginger garlic paste. Shallow fry in little oil and keep
it aside.
3. Heat some oil/butter in a pan and saute the onions followed by ginger garlic paste,
green chilly and tomatoes.
4. When all these are nicely sauteed, remove from stove and let it cool a bit.
5. After it is cool enough to handle, grind everything in a blender/ mixie with the
cashew nuts to make a paste.
6. Melt the butter in a pan, splutter some cumin seeds. Add this groud mixture and cook
it for few minutes until the nuts gets cooked.
7. Next add the fried turkey/chicken pieces, with all the dry spices like chilly
powder, corriander powder, turmeric powder, cumin powder, garam masala and salt.
8. Cover and let it cook for 10-15 minutes in medium low flame so the flavours combine
nicely.
9. Add the heavy cream, mix everything and let it simmer for few minutes.
10. Garnish with chopped cilantro and serve with pulav, naan, roti. It goes well with
anything.
Tips
- If you do not have heavy cream on hand, substitute with whole milk and butter/cheese.
- In restaurants one spoon of sugar is usually added to the butter chicken gravy. I prefer without the sugar. You can add it to get the restaurant flavour.
Chicken Lollypop (Drums of heaven)
Ingredients
Chicken Lollypops (Wings deskinned) - 500 gms.
For Marination
cornflour - 2 tblsp.
soya sauce - 2 tblsp.
vinegar - 1 tsp
Red chilli paste - 1 tsp.
Ginger paste - 2 tsp.
Garlic paste - 1 tsp.
Ajinomoto - ¼ tsp.
salt - to taste
For Batter
Maida - 6 tblsp.
Cornflour - 6 tblsp.
Coriander - 1 tblsp.
Garlic - 1 tblsp.
Ginger - 1 tblsp.
Vinegar - 1 tblsp.
Red chilli paste - 1 tblsp.
Egg - 1
Ajinomoto - 1/8 tsp.
Orange red color - 1/8 tsp.
Celery - 1 tsp.
salt - to taste
water - as required
Method
1. First, dry out the chicken pieces on a muslin cloth to remove out excess water. 2. Marinate the chicken with all the ingredients under 'for marination' for atleast 2 hours.
3. Mix all the ingredients under "for batter" with enough water to make a thick batter.
4. Dip the lollypops in batter and deep fry.
5. Serve as a starter with Schezuan sauce.
Chicken Lollypops (Wings deskinned) - 500 gms.
For Marination
cornflour - 2 tblsp.
soya sauce - 2 tblsp.
vinegar - 1 tsp
Red chilli paste - 1 tsp.
Ginger paste - 2 tsp.
Garlic paste - 1 tsp.
Ajinomoto - ¼ tsp.
salt - to taste
For Batter
Maida - 6 tblsp.
Cornflour - 6 tblsp.
Coriander - 1 tblsp.
Garlic - 1 tblsp.
Ginger - 1 tblsp.
Vinegar - 1 tblsp.
Red chilli paste - 1 tblsp.
Egg - 1
Ajinomoto - 1/8 tsp.
Orange red color - 1/8 tsp.
Celery - 1 tsp.
salt - to taste
water - as required
Method
1. First, dry out the chicken pieces on a muslin cloth to remove out excess water. 2. Marinate the chicken with all the ingredients under 'for marination' for atleast 2 hours.
3. Mix all the ingredients under "for batter" with enough water to make a thick batter.
4. Dip the lollypops in batter and deep fry.
5. Serve as a starter with Schezuan sauce.
Malai Kofta
Malai Kofta is a vegetarian delicasy that goes very well with naan and pulav. It is a vegetarian version of meatballs. In this small balls made out of grated vegetables(koftas) are fried/baked and dipped in a creamy rich sauce. It is an all time favorite in any indian restaurant. The non veg version of the same can be made by substituting the vegetable balls with meat balls which can be called meatball malai kofta.
Ingredients
To make Kofta
Potatos- 2 (Boiled and Mashed)
Vegetables (Carrots, Beans, Cauliflower, green peas, sweet corn etc) - 1 1/2 cup (Cooked)
Grated paneer/ cheese - 1 cup
Bread slice - 1 (Soaked in water )
Bread crumbs - 1/2 packet or as needed
Chilli Powder -1 tsp
Garam masala - 1 tsp
Lemon juice - 1/2 tsp
Salt - 1 tsp or as needed
Oil -for frying
Green Chilli - 1 (Cut into small pieces)
For Gravy
Onions - 2 or 3 (pureed)
Tomatoes - 4 or 5 (pureed)
Ginger Garlic green chilly paste - 2 tblsp
Cashews - 4-5 (powdered)
Chilli Powder - 1 tsp
Corriander, Cumin powder - 2 tsp
Garam masala - 1/2 tsp
Butter - 1 tbsp
Thick Cream - 3/4 cup
Salt - to taste
Cilantro - for garnish
Preparation Steps
1.Cook Potatoes in cooker, grate or mash it and keep aside.
2.Grate/ Shred the veggies, boil it, drain the excess water and keep aside.
(Squeeze the veggies nicely to get rid of any water. This is very important otherwise the balls will break while frying. A simpler way is to microwave the veggies without water for 7-8 minutes)
3.Blend the onions and tomatoes seperately and keep aside
4.Soak one bread slice in 1/4 cup of water, squeeze it and shred it.
5.Grind Ginger garlic along with green chilli for both gravy and koftas
Method
To make Kofta
1.Take a mixing bowl and mix the boiled and grated potatoes, veggies, bread slice and paneer. (Squeeze the veggies nicely to get rid of any water. This is very important otherwise the balls will break while frying.)
2.Add chilli powder, garam masala, salt and green chillies.
3.Add some bread crumbs to the mixture if it is moist. Koftas will break off while frying if it is moist.
(Tip :- Add some cooked rice while making balls. This will make solid balls and prevent them from braking easily.)
4.Make kofta balls and roll over the bread crumbs. You can even make koftas in oval shape.
5.Fry the balls in oil and put in paper towel.
To make Gravy
1.Heat butter/oil in a pan and saute the blended onions for a while until light brown
2.Add ginger-garlic-green chilly paste and saute it.
3.Add tomato puree and saute until everything is blended and oil oozes out of the gravy.
4.Now add chilli powder, corriander powder, garam masala, salt and saute . .
5.Add water as needed. (Add little corn flour mixed in hot water to the gravy if you want a thicker gravy).
6.Taste and check whether the gravy has enough salt and little sweetish. (Add little sugar if you want it little more sweeter)
7.Next add butter, heavy cream and cashew powder to the gravy. Stir for 3-5 minutes and switch off.
8.Arrange the kofta balls in a flat pan and pour the gravy over it just before serving.
9.Garnish with fresh heavy cream, cheddar cheese or coriander leaves.
Tips
- You can substitute minced meat instead of the veggies to make meatball kofta.
- You can saute the onions and tomatoes before pureeing it too.
Ingredients
To make Kofta
Potatos- 2 (Boiled and Mashed)
Vegetables (Carrots, Beans, Cauliflower, green peas, sweet corn etc) - 1 1/2 cup (Cooked)
Grated paneer/ cheese - 1 cup
Bread slice - 1 (Soaked in water )
Bread crumbs - 1/2 packet or as needed
Chilli Powder -1 tsp
Garam masala - 1 tsp
Lemon juice - 1/2 tsp
Salt - 1 tsp or as needed
Oil -for frying
Green Chilli - 1 (Cut into small pieces)
For Gravy
Onions - 2 or 3 (pureed)
Tomatoes - 4 or 5 (pureed)
Ginger Garlic green chilly paste - 2 tblsp
Cashews - 4-5 (powdered)
Chilli Powder - 1 tsp
Corriander, Cumin powder - 2 tsp
Garam masala - 1/2 tsp
Butter - 1 tbsp
Thick Cream - 3/4 cup
Salt - to taste
Cilantro - for garnish
Preparation Steps
1.Cook Potatoes in cooker, grate or mash it and keep aside.
2.Grate/ Shred the veggies, boil it, drain the excess water and keep aside.
(Squeeze the veggies nicely to get rid of any water. This is very important otherwise the balls will break while frying. A simpler way is to microwave the veggies without water for 7-8 minutes)
3.Blend the onions and tomatoes seperately and keep aside
4.Soak one bread slice in 1/4 cup of water, squeeze it and shred it.
5.Grind Ginger garlic along with green chilli for both gravy and koftas
Method
To make Kofta
1.Take a mixing bowl and mix the boiled and grated potatoes, veggies, bread slice and paneer. (Squeeze the veggies nicely to get rid of any water. This is very important otherwise the balls will break while frying.)
2.Add chilli powder, garam masala, salt and green chillies.
3.Add some bread crumbs to the mixture if it is moist. Koftas will break off while frying if it is moist.
(Tip :- Add some cooked rice while making balls. This will make solid balls and prevent them from braking easily.)
4.Make kofta balls and roll over the bread crumbs. You can even make koftas in oval shape.
5.Fry the balls in oil and put in paper towel.
To make Gravy
1.Heat butter/oil in a pan and saute the blended onions for a while until light brown
2.Add ginger-garlic-green chilly paste and saute it.
3.Add tomato puree and saute until everything is blended and oil oozes out of the gravy.
4.Now add chilli powder, corriander powder, garam masala, salt and saute . .
5.Add water as needed. (Add little corn flour mixed in hot water to the gravy if you want a thicker gravy).
6.Taste and check whether the gravy has enough salt and little sweetish. (Add little sugar if you want it little more sweeter)
7.Next add butter, heavy cream and cashew powder to the gravy. Stir for 3-5 minutes and switch off.
8.Arrange the kofta balls in a flat pan and pour the gravy over it just before serving.
9.Garnish with fresh heavy cream, cheddar cheese or coriander leaves.
Tips
- You can substitute minced meat instead of the veggies to make meatball kofta.
- You can saute the onions and tomatoes before pureeing it too.
Chicken Tikka Masala
Ingredients
Chicken Tikkas - 1 lb
Whole garam masala - 1 tblsp (1 bay leaf, 1 cinnamon stick, 3 cloves, 3 cardomon, 1
star anise)
Onion - 1 (finely chopped)
Tomato - 2-3 (finely chopped or pureed)
Ginger garlic paste - 1 tblsp
Cashews - 1 tblsp (4-6 coarsely powdered)
Cumin seeds - 1/2 tsp
Cumin powder - 1 tblsp
Corriander powder - 1 tblsp
Chilly powder - 1 tblsp
Kasoori methi (fenugreek leaves powder) - 1 tblsp
Heavy cream - 2 tblsp
Oil - 1 tblsp
Cilantro - handful
Method
1. Make chicken tikkas as per the recipe.
2. Heat oil in a pan and saute the onions until it turns nicely brown.
3. Add ginger garlic paste and fry for 1 min in low flame.
4. Add the tomato puree and cook until it thickens to form a paste.
5. Add all the dry masala powders (corriander powder, cumin powder, chilly powder and turmeric).
6. Add the cashew powder and little water to prevent the spices from getting burnt.
7. Add the fenugreek leaves powder, required salt and required water and bring it to a boil.
8. Add the heavy cream and chopped cilantro. Taste the gravy for salt and seasonig.
9. Once the gravy is ready, add the chicken tikkas and let it simmer for a while for the flavours to be induced in the chicken pieces.
10.Garnish with cilantro and serve with naan, chappathi or rice.
Chicken Tikkas - 1 lb
Whole garam masala - 1 tblsp (1 bay leaf, 1 cinnamon stick, 3 cloves, 3 cardomon, 1
star anise)
Onion - 1 (finely chopped)
Tomato - 2-3 (finely chopped or pureed)
Ginger garlic paste - 1 tblsp
Cashews - 1 tblsp (4-6 coarsely powdered)
Cumin seeds - 1/2 tsp
Cumin powder - 1 tblsp
Corriander powder - 1 tblsp
Chilly powder - 1 tblsp
Kasoori methi (fenugreek leaves powder) - 1 tblsp
Heavy cream - 2 tblsp
Oil - 1 tblsp
Cilantro - handful
Method
1. Make chicken tikkas as per the recipe.
2. Heat oil in a pan and saute the onions until it turns nicely brown.
3. Add ginger garlic paste and fry for 1 min in low flame.
4. Add the tomato puree and cook until it thickens to form a paste.
5. Add all the dry masala powders (corriander powder, cumin powder, chilly powder and turmeric).
6. Add the cashew powder and little water to prevent the spices from getting burnt.
7. Add the fenugreek leaves powder, required salt and required water and bring it to a boil.
8. Add the heavy cream and chopped cilantro. Taste the gravy for salt and seasonig.
9. Once the gravy is ready, add the chicken tikkas and let it simmer for a while for the flavours to be induced in the chicken pieces.
10.Garnish with cilantro and serve with naan, chappathi or rice.
Methi Matar Malai
Ingredients
Green Peas - 1 cup
Fenugreek leaves (Methi) - 1 bunch
Cream - 1/2 cup
Tomato - 1 (pureed)
Cumin seeds - 1/2 tsp
Turmeric powder - a pinch
Chilly powder - 1/2 tsp (optional)
Milk - if needed for gravy
Butter - 1 tblsp
Salt - to taste
To grind
Onion - 1
Green Chilly - 1
Cashew nuts/ Almonds - 1 tblsp
Poppy seeds(khus khus) - 1 tblsp (optional)
Curd - 1 tblsp
Ginger - 1/2 " piece
Cinnamon - 1/2 " stick
Cloves - 3
Cardomon - 1
Method
1. Roast all the ingredients under "to grind" except curd. Make a paste of it with
the curd and keep aside.
2. Remove the methi leaves, discard the stem. Soak it in hot water for 5 minutes and
drain it well.
3. Heat butter in a pan, add the cumin seeds.
4. Add the chilly powder, turmeric powder, ground paste and the tomato puree and let
it cook for 3-4 minutes.
5. Add the green peas (matar), fenugreek leaves(methi) and malai (cream).
6. Add milk as needed to get the desired gravy consistency.
7. Boil for 5 minutes until the gravy thickens and the ingredients are cooked.
8. Garnish with some fresh cream and serve with any roti varieties.
Healthy Tip
- A low fat version of the same recipe can be made by using fat free half and half or evaporated milk instead of cream.
Green Peas - 1 cup
Fenugreek leaves (Methi) - 1 bunch
Cream - 1/2 cup
Tomato - 1 (pureed)
Cumin seeds - 1/2 tsp
Turmeric powder - a pinch
Chilly powder - 1/2 tsp (optional)
Milk - if needed for gravy
Butter - 1 tblsp
Salt - to taste
To grind
Onion - 1
Green Chilly - 1
Cashew nuts/ Almonds - 1 tblsp
Poppy seeds(khus khus) - 1 tblsp (optional)
Curd - 1 tblsp
Ginger - 1/2 " piece
Cinnamon - 1/2 " stick
Cloves - 3
Cardomon - 1
Method
1. Roast all the ingredients under "to grind" except curd. Make a paste of it with
the curd and keep aside.
2. Remove the methi leaves, discard the stem. Soak it in hot water for 5 minutes and
drain it well.
3. Heat butter in a pan, add the cumin seeds.
4. Add the chilly powder, turmeric powder, ground paste and the tomato puree and let
it cook for 3-4 minutes.
5. Add the green peas (matar), fenugreek leaves(methi) and malai (cream).
6. Add milk as needed to get the desired gravy consistency.
7. Boil for 5 minutes until the gravy thickens and the ingredients are cooked.
8. Garnish with some fresh cream and serve with any roti varieties.
Healthy Tip
- A low fat version of the same recipe can be made by using fat free half and half or evaporated milk instead of cream.
Alu Paratha
Ingredients
Wheat flour - 2 cups
For filling
Potatoes (boiled, grated and mashed) - 3-4
Red chilli powder - 2 tsp.
Garam masala - 1 tsp.
Dhania (jeera) powder - 2 tsp
Amchur powder - ½ tsp.
Fresh finely chopped coriander
Bread crumbs
Method
1. Knead wheat flour like chapatti dough.
2. Mix all the ingredients under 'filling'.
3. Put the filling in a rolled out paratha, close the ends and roll again.
4. Roast it on tawa with little ghee/butter.
5. Serve hot with yoghurt (mixed with kala namak and chilli powder), pickle and papad.
Wheat flour - 2 cups
For filling
Potatoes (boiled, grated and mashed) - 3-4
Red chilli powder - 2 tsp.
Garam masala - 1 tsp.
Dhania (jeera) powder - 2 tsp
Amchur powder - ½ tsp.
Fresh finely chopped coriander
Bread crumbs
Method
1. Knead wheat flour like chapatti dough.
2. Mix all the ingredients under 'filling'.
3. Put the filling in a rolled out paratha, close the ends and roll again.
4. Roast it on tawa with little ghee/butter.
5. Serve hot with yoghurt (mixed with kala namak and chilli powder), pickle and papad.
Chilli Paneer/ Tofu
Ingredients
Batch -1
Panneer/ Tofu - 15 small cubes
Salt -1 tsp
Ginger Garlic paste -1 tbsp
Corn flour -2 tbsp
Water -little to form as a paste
Egg -1
All purpose flour -1tbsp
Batch -2
Oil -for frying
Cumin seeds -1/2 tsp
Ginger Garlic paste -1 tbsp
Green chilli -1 or 2 chopped
Onion -1/2 chopped
Coriander Powder -1 tbsp
Chilli Garlic sauce - 1 tbsp
Colored Peppers - Red or yellow Chopped 1/2 cup
Chilli powder -1/2 tsp
Soy sauce -1 tsp
Cury leaves - 2 strands
Salt -as per taste
Lime juice -2 tsp
Coriander Leaves -chopped for garnishing
Method
1.Mix all the ingredients in Batch-1 except paneer.Now add the paneer/tofu to the mixture and toss well to coat the paneer/tofu pieces nicely.
2.Fry the paneer/tofu pieces in oil and keep aside.
(You can skip the above 2 steps if the paneer/tofu is very fresh. Frying enhances the flavour considerably.)
3.Take a pan and heat some oil. Add cumin seeds, GG paste and saute for 1 minute.
4.Add onions and saute a little.
5.Add the remaining ingredients under batch-2 and saute for 3 minutes
6.Now add the fried panneer/tofu to this mixture and saute for 2 mins.
7.Yummy dry chilli panneer/tofu is ready.
Batch -1
Panneer/ Tofu - 15 small cubes
Salt -1 tsp
Ginger Garlic paste -1 tbsp
Corn flour -2 tbsp
Water -little to form as a paste
Egg -1
All purpose flour -1tbsp
Batch -2
Oil -for frying
Cumin seeds -1/2 tsp
Ginger Garlic paste -1 tbsp
Green chilli -1 or 2 chopped
Onion -1/2 chopped
Coriander Powder -1 tbsp
Chilli Garlic sauce - 1 tbsp
Colored Peppers - Red or yellow Chopped 1/2 cup
Chilli powder -1/2 tsp
Soy sauce -1 tsp
Cury leaves - 2 strands
Salt -as per taste
Lime juice -2 tsp
Coriander Leaves -chopped for garnishing
Method
1.Mix all the ingredients in Batch-1 except paneer.Now add the paneer/tofu to the mixture and toss well to coat the paneer/tofu pieces nicely.
2.Fry the paneer/tofu pieces in oil and keep aside.
(You can skip the above 2 steps if the paneer/tofu is very fresh. Frying enhances the flavour considerably.)
3.Take a pan and heat some oil. Add cumin seeds, GG paste and saute for 1 minute.
4.Add onions and saute a little.
5.Add the remaining ingredients under batch-2 and saute for 3 minutes
6.Now add the fried panneer/tofu to this mixture and saute for 2 mins.
7.Yummy dry chilli panneer/tofu is ready.
Wonton Soup and Wonton Fry
Ingredients
Folding
Wonton Wraps(100 wraps packet)
Egg - 1 (beaten)
Filling
Ground Pork/Chicken -1 lb
Corn starch -1 tbsp
Soy sauce - 2 tbsp
Sesame Oil - 2 tsp
Egg White - 1
Ginger minced - 1/2 tsp
Gree Onions - 1 (Finely Chopped)
Soup
Chicken Broth - 3 Cans
Soy Sauce -2 tbsp
Black Pepper - to taste
Green Onions - 3 (Finely Chopped)
Method
To make Wontons
1.You can add the meat directly to mix or if you want to cook just saute the ground pork/chicken in little oil for 5 mins.
2. Mix all the ingredients under 'filling' in a bowl.
3.Take a wonton wrap(its like a square).Moisten the edges with the egg beaten.
4.Place 1/4 tsp of filling in the center of the wrap.
5.Join the diagonal corners so that it forms like a triangle.
6.Moisten the longer side 2 edges of the wrap and press with your thumb in the middle of the edges and join the edges.
7.Similarly make the other wontons.
8.Now the wontons are ready to make soup or directly you can deep fry it in oil. Have these wonton fries as a snack.
To make Soup
1.In a large pot bring 3 Cups of water to boil.Drop the wontons and
boil for 2 -3 minutes.Then remove the wontons through a stainer.
2.Heat the chicken broth in a vessel and add the other ingredients under 'Soup'.
3.Add the wontons to the soup mixture after 2 minutes switch off the stove.
4.Serve the wonton Soup hot and garnish with green onions.
Tips
- You can even fill the wonton wrappers with pure vegetarian filling or sweet filling too.
- Fried wontons with sweet filling can be had with ice cream.
Folding
Wonton Wraps(100 wraps packet)
Egg - 1 (beaten)
Filling
Ground Pork/Chicken -1 lb
Corn starch -1 tbsp
Soy sauce - 2 tbsp
Sesame Oil - 2 tsp
Egg White - 1
Ginger minced - 1/2 tsp
Gree Onions - 1 (Finely Chopped)
Soup
Chicken Broth - 3 Cans
Soy Sauce -2 tbsp
Black Pepper - to taste
Green Onions - 3 (Finely Chopped)
Method
To make Wontons
1.You can add the meat directly to mix or if you want to cook just saute the ground pork/chicken in little oil for 5 mins.
2. Mix all the ingredients under 'filling' in a bowl.
3.Take a wonton wrap(its like a square).Moisten the edges with the egg beaten.
4.Place 1/4 tsp of filling in the center of the wrap.
5.Join the diagonal corners so that it forms like a triangle.
6.Moisten the longer side 2 edges of the wrap and press with your thumb in the middle of the edges and join the edges.
7.Similarly make the other wontons.
8.Now the wontons are ready to make soup or directly you can deep fry it in oil. Have these wonton fries as a snack.
To make Soup
1.In a large pot bring 3 Cups of water to boil.Drop the wontons and
boil for 2 -3 minutes.Then remove the wontons through a stainer.
2.Heat the chicken broth in a vessel and add the other ingredients under 'Soup'.
3.Add the wontons to the soup mixture after 2 minutes switch off the stove.
4.Serve the wonton Soup hot and garnish with green onions.
Tips
- You can even fill the wonton wrappers with pure vegetarian filling or sweet filling too.
- Fried wontons with sweet filling can be had with ice cream.
Chicken Tikka Kebab
Ingredients
Chicken Breast/ Boneless Chicken -1 lb(cut into bite size pieces)
Onion, Coloured Bell Peppers,Tomato (diced) - 1 cup (optional)
Salt - 1 tsp
Cayenne pepper - 1 tsp
Chilli flakes - 1/2 tsp
Ginger garlic paste - 1 tsp
Coriander powder - 1/2 tsp
Turmeric - 1/4 tsp
Yogurt - 1 Cup
Cashew nuts - 2 tbsp (crushed)
Lemon -1/2 (juiced)
Cilantro (finely chopped) - 2 tbsp
Red color - few drops(optional)
Oil - 1 tblsp
Method
1.Mix all the ingredients under marination except chicken and veggies to form a paste.
2.Now add the marination to the chicken pieces and veggies to coat it .
3.Let it marinate for atleast 3 hours in refrigerator (increased marination time gives soft chicken with all masala taste).
4.Take bamboo skewers and soak in water for 1/2 hour.
5.Preheat oven to 300F.
6.Grease a baking dish with few drops of olive oil and spread the marinate chicken pieces and veggie pieces on it.
7.Bake it for 10 minutes and flip the chicken pieces and again bake for 10 minutes(to evenly cook the chicken)
8.Now take the baking dish out from oven and place the chicken and veggies in skewers(use paper towel to handle chicken if its very hot).
9.Now place the skewers in the oven at 350F for another 10 minutes(this gives the flavor and taste like in tandoori).
10.Now serve the yummy tikka by sprinkling few drops of lemon juice as a snack.
Tips
- You can also grill the tikka on a stove top griddle if you do not have oven.
- If you dont have skewers just place it in a baking sheet in the rack above heating rod (check that it does not get burnt)
Chicken Breast/ Boneless Chicken -1 lb(cut into bite size pieces)
Onion, Coloured Bell Peppers,Tomato (diced) - 1 cup (optional)
Salt - 1 tsp
Cayenne pepper - 1 tsp
Chilli flakes - 1/2 tsp
Ginger garlic paste - 1 tsp
Coriander powder - 1/2 tsp
Turmeric - 1/4 tsp
Yogurt - 1 Cup
Cashew nuts - 2 tbsp (crushed)
Lemon -1/2 (juiced)
Cilantro (finely chopped) - 2 tbsp
Red color - few drops(optional)
Oil - 1 tblsp
Method
1.Mix all the ingredients under marination except chicken and veggies to form a paste.
2.Now add the marination to the chicken pieces and veggies to coat it .
3.Let it marinate for atleast 3 hours in refrigerator (increased marination time gives soft chicken with all masala taste).
4.Take bamboo skewers and soak in water for 1/2 hour.
5.Preheat oven to 300F.
6.Grease a baking dish with few drops of olive oil and spread the marinate chicken pieces and veggie pieces on it.
7.Bake it for 10 minutes and flip the chicken pieces and again bake for 10 minutes(to evenly cook the chicken)
8.Now take the baking dish out from oven and place the chicken and veggies in skewers(use paper towel to handle chicken if its very hot).
9.Now place the skewers in the oven at 350F for another 10 minutes(this gives the flavor and taste like in tandoori).
10.Now serve the yummy tikka by sprinkling few drops of lemon juice as a snack.
Tips
- You can also grill the tikka on a stove top griddle if you do not have oven.
- If you dont have skewers just place it in a baking sheet in the rack above heating rod (check that it does not get burnt)
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