Saturday, July 26, 2014

recipe part 2

  • Rice :Take a bowl, add cooked rice (white or brown) and squeeze half lemon and 1/2 cup cilantro mix everything well and keep aside until use.
  • Black or pinto beans    1/2 cup (cooked or canned). I used the canned ones.
  • oven roasted onion n bell pepper : preheat oven.Wash and cut onion and capsicum in to long stripes.Now in a oven safe dish, add striped onion n capsicum, sprinkle salt n pepper, and add 1 tsp olive oil. Keep it in oven for about 10 minutes or until turn crisp n tender at 350 Degree Fahrenheit.
  • Mexican salsa :Chop onion ,tomato, cilantro and jalapeno add it in a bowl and add pinch of salt.
  • Guacamule :Take out the skin of Avacado and cut the inside part into small pieces. Now add chopped oninon, tomato, cilantro,green chillies and add salt and lime juice and mix it well.
  • Chop lettuce.
  • I got crispy Tacos box from safeway.
  • Take a taco add lemon-cilantro rice,beans,oven roasted capsicum n onions, salsa, sour cream,guacamule,lettuce and cheese. 
  • Enjoy!

http://www.letscookhealthytonight.com/baked-oats-methi-crackers/

Achari paneer curry 

INGREDIENTS
250g cubed paneer

3 tsp fennel seeds 

2 tsp black mustard seeds 

1/2 tsp fenugreek seeds

1 tsp nigella seeds 

2 tsp cumin seeds 
3 dry Kashmiri red chillies 

1 tbsp dry mango pickle powder 

1 cup chopped onions 

4-5 chopped green chillies 

1 chopped tomato 

1 tsp turmeric 

2 tsp ginger and green chilly paste

1 tsp gram flour 

Cashew and water paste 1/4 cup
1/2 cup whipped curd ( should not be too sour)

2 tsp Kashmiri red chilli powder 

3-4 tbsp single cream 

1 tbsp Kasoori methi 

METHOD
Dry toast the fennel, fenugreek, nigella, mustard seeds, dry red chillies and cumin seeds. 

Let this cool down and grind it to powder form (reserve 1 tsp for garnish) 

In a pan 2-3 tbsp add oil 

After 15-20 seconds, add onions Stir and fry until golden and this point at turmeric powder

Add tomatoes and cook until mushy 

Add the freshly ground Masala and cook until you can lightly smell the aroma of
all the spices 

Add 1 tsp of gram flour and cook for 2 mins 

Pour in the yoghurt, pickle powder , chilli powder, and salt. 

Cook until oil separates.

Add cashew paste and cook for further 2-3 mins 

Sprinkle hand crushed kasoori methi 

Add paneer with about 1/2 cup of water. 

Allow it to heat through. 

Garnish with cream and green chillies, sprinkle the freshly ground masala 
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Saturday, July 19, 2014

Recipes


http://brijdeepskitchen.blogspot.se/2014/04/hyderabadi-biryani.html

http://cooks.ndtv.com/recipe/show/hyderabadi-mirch-ka-salan-218348

 http://www.sudhiszaika.com/2014/12/navratan-korma.html

 pav bhaji https://m.youtube.com/watch?v=Pye6pnZpjfs

 http://theayurvediclife.com/.../oats-n-paneer-lollipops/

 http://easycookingfromsagskitchen.wordpress.com/.../micr.../
 (microwave dhokla)

 http://cravecookclick.com/fat-free-dahi-vada-microwave.../

http://thebellyrulesthemind.net/2015/04/sesame-veg-gold-coin-non-fried/?hc_location=ufi

 http://www.bhavnaskitchen.com/http://indianrecipevideo.com/Handvo.aspx

Nylon khaman 

1 cup besan flour 
11/2 tbsp sooji 
1 cup water same quantity as besan flour 
3-4 tsp sugar 
1/4 tsp citric acid 
1/2 tsp crushed green chillies and ginger 
Pinch very very little turmeric powder 
11/2 tbsp oil 
Salt to taste 
11/2 tsp eno 

Method 

In a mixing bowl, add all the ingredients except Eno, oil and water. 

Now add water little at a time, don't add it all at once or else you will end up with a lot of lumps in the matter. 

Whisk well, taste and adjust seasoning to get a nice sweet and sour taste 

Keep the consistency runny at this point 

Now add 11/2 tbsp of oil and mix well 

Grease the plate well 

Start heating the plate in a steamer 

Add Eno to the prepared mixture 

Mix briskly and thoroughly to get a bubbly frothy batter (this is very essential)

Pour in the plate and steam for 20 mins 

Now prepare the tadka as usual, and let it cool a little. To the tadka add a tsp of sugar mixed with 3-4 tbsp of hot water. 

Pour the tadka over dhokla. Do this once the dhokla have cooled completely. 

It will give your dhokla a lovely glaze and perfect texture 

Baked kachori
Recipe- For Dough- 1 Cup wheat flour, 1 Cup all purpose flour, 1/4 th cup oil, 1/4 tsp carom seeds, 1/2 tsp baking powder, salt to taste, cold water to knead, For filling- 1 cup urad dal soaked for 4-5 hours, 6 tbsp Besan, 1 tbsp oil, cumin seeds, fennel seeds, coriander seeds, raisins, cashew pieces, ginger garlic paste/ chopped ginger, salt, chili powder, turmeric powder, coriander powder, amchur. Knead into firm dough with all ingredients required for dough, cover it and let it sit for 30 min. For stuffing- heat oil in pan, add cumin, coriander, fennel seeds, then add urad dal, add ginger garlic paste (if u want u can add in tadka as well), then add besan, all powders and salt, mix it and cook it for 5 min, till it becomes dry mixture, add raisins, cashews, amchur and mix well. Let it cool before making kachori. pre heat oven to 350 F, take small portion, make small roti with fingers, add some mixture, seal edges, gently press to flaten, similarly make all kachoris, grease them before placing into oven, bake for 15 min then flip them to other side, bake for another 15 min. Serve hot with tamarind chutney, onions, some mixture, and what ever topings u like. Hope u all like it

rice ukadiche roti
Boil 2 cups of water with some salt and ghee.
Once water boils add 2 cups of rice flour in boiling water. Cover the pan and let it rest without flame for 3-4 mins.
Add chopped onions, chopped coriander, chopped green chillies, cumin powder, red chilly powder and hint of sugar. Kneed dough when hot.Roll it with hand on a ziploc bag.Cook on the griddle with very little oil.

http://www.cookingoodfood.com/2012/07/bundt-garlic-parmesan-pull-apart-bread.html?m=1
http://www.cookingoodfood.com/2014/08/red-bell-pepper-tomato-basil-sauce.html?m=1

http://varadaskitchen.blogspot.com/2014/08/no-knead-light-wheat-loaf.html

http://www.thesecretingredient.in/honey-oats-bread/

cheesy discs  https://m.youtube.com/watch?v=pVULRS1jxi0

 http://showmethecurry.com/appetizers/gobi-cauliflower-manchurian-dry.html
http://tastetherecipes.blogspot.com/.../gobi-manchurian... baked version

 ice cream bread
Melt 2 cups of any icecream
2) Mix 1-2 tblsp of oil
3) Mix 1 & 1/2 cups of self rising flour (OR, add 1 tsp baking powder and 1/8 tsp salt per cup of regular all purpose flour, maida)
4) Bake in a bread loaf pan at 350 F for approx 35 mins

 Here is d Recipe of Dudhi na Muthiya : Take bajri flour 2 bowl, 1 bowl wheat Bhakhri flour, 1/2 cup gram flour (besan), grated Dudhi ( bottle guard) garlic paste, turmeric powder, red chilli powder, 3 t spoon oil, salt as per taste and finely chopped cilantro. Mix all the ingrideants and make muthiya by hand only n give steam in pressure cooker for 20 - 25 mins. Once it gets cooked, cut it in small pieces. Now take 2 t spoon oil in non stick pan and give tadka with cumin seeds, cor render & asafetida. Stir for 5 mins, switch off the gas n garnish with cilantro n here is re

  Baked Zucchini Crisps

Ingredients
* Zucchini
* Cheese - I used Mexican or fiesta blend. But you can also use other types, especially Parmesan
* Cajun seasoning
* Lemon Pepper seasoning
* Dried Parsley

Method
Cut zucchini into 1/4 inch circular slices. I used a mandoline slicer for the same. But you can also cut them approximately. One medium sized zucchini will yield about 15-18 slices. I tried to use thicker sized zucchinis to yield larger circles.

In a bowl, mix some Cajun seasoning and lemon pepper seasoning. Add some Mexican blend cheese to this, as well as some dried parsley. These ingredients must be added little by little and as per your taste. This way you can adjust the flavors accordingly.

Note: You can use any seasoning that you like. If you do not have specific seasonings at hand, you can also use just normal Indian spices like red pepper, black pepper, curry powder, garam masala etc. Go wild with imagination! Do not use salt if your cheese is already quite flavorful (like Mexican blend)

Meanwhile, set oven on preheat at 350 deg Fahrenheit.

Set up a cookie tray with aluminum foil and line the zucchinis slices on the same.
Sprinkle the cheese and seasoning mixture on top of the zucchini slices so as to cover them. You can put as much as you like.

Once the oven is preheated, place the cookie tray for about 15 min or until the cheese starts bubbling. Now take the tray out and serve immediately. Be careful, as it will be hot.
Enjoy this simple, quick and healthy (if you use low fat cheese) appetizer anytime you like 
braided bread

 http://www.cookingoodfood.com/2013/06/paav-bhaajino-no-bhaaji-in-paav-quick.html?m=1

Undiyo
3 cup wash and chopped fenugreek (methi) leaves
2 cup besan (Bengal gram flour)
2 tbsp oil
1 tbsp hing
2 tbsp red chilli powder
1 tbsp turmeric powder
3 tbsp sugar
1 tbsp lemon
Pinch baking soda
Salt to test
Oil for deep fry

Mix all the dry ingredients for muthiya.Add 2 tbsp of oil,lemon,sugar n liitle bit baking soda.
Rub it into flour with finger tips.Add wash and chopped green methi in it.
Start making dough by adding little water at a time. Sometimes you might not need any water to make dough.
Make stiff dough.Grease your hand with little oil and make small sized muthias like this.
Heat the oil for fry Muthiya.Fry till they are crisp and golden brown from all sides.Remove it to the paper towel n keep aside.

Ingredients for masala 
2tbsp oil
3tbsp red chili powder
5tbsp corinder powder
2 tbsp haldi
1tbsp hing ..2 tbsp jaggery
1 tbsp my fav lasoon chutney 
Salt to taste
(i dont add any garam masala but u can)

Mix it all masala n stuff the masala in brinjal as shown in the picture.

Ingredients for Undhiya: 3 potatoes,2 tomatoes,6 to 7 small brinjals,1 packet valor papdi(frozen),1 packet,surti papdi(frozen),1 packet lilva tuver dana(frozen),Muthiya.

In a pressure cooker heat the reaming oil form deep fry muthiya because it contains aroma of methi leaves so use that oil and add hing.Next add the potatoe n bhare huve brinjal in heat oil.add surti papdi,valor papdi n tever dana.saute for 5 mint. then add tomatoes.
Add all the left over masala. mix it well. add 2 cups water. Last add the Fry muthiya in it.stir well.
Cover with cooker lead and cook in high flame for two whistles.(in small cooker 4 whistles)
Allow the steam to escape using natural release method, before opening the lid. Garnish with chopped coriander and serve with Rice or poori ya pratha.
Garmagaram Undhiyu is ready. Enjoyyyy

spinach muthiya
mix cut spinach, wheat flour, besan, rava (4:2:1 proportion), ginger-chilli paste, red chilli powder, haldi, salt, cumin, lemon (you can add a couple of pinch of baking powder if you want to make them soft) and make a dough little softer than roti dough...make rolls and put them in steamer for 20-30 mins (you know it's ready when rolls don't stick when you insert a knife)...take out rolls and cut them in 1 cms thick pieces after 2-3 mins so they are not very hot...heat some oil in a pan, add curry leaves, cumin, sesame seeds..then add muthiya and mix it well...you can garnish it with shredded coconut or cilantro


Coarsely powdered poha- 1/2 cup
Rava- 1/2 cup
Yogurt- 1 cup
Water- 1 cup
Oil- 1 tbsp
Sugar- 2 tsps
Salt to taste
Eno fruit salt- 3/4th tsp
For tempering
Oil, mustard, sesame seeds, green chillies and hing. 
In a bowl, add yogurt and water. Mix well(no lumps). Add poha, rava, oil, sugar and salt to taste and mix well. Rest for 10 mins.
Heat water in a pan. Grease a plate. Once the water starts steaming, add eno salt to the batter, mix well, pour into the greased plate and steam till done( approximately 15 mins).
Cool the dhokla for 5 mins. Garnish it with grated coconut and chopped coriander leaves. 
Heat oil. Add mustard. Once it starts spluttering, add sesame seeds, green chillies and hing. Pour over the dhokla. Cut and serve dhokla with green chutney.

 1 cup besan, 1/2 cup sooji mix them first, then add water and make a paste which is not thick or thin. To it add 1 tsp sugar, salt to taste, chopped ginger, 4 tbsp lemon juice. Mix it and leave a side for 20 min. After 20 min add 1 tsp eno then mixture starts raising. At that add it to greased microwave bowl cover it and microwave for 3 min. After that check with knife by dipping knife in it, if it comes clean, it is ready, if not microwave for 1 more minute. After that transfer to serving plate by flip downing bowl. Cut it into pieces according to ur interest. 
For tadkha- add oil to pan heat it add mustard seeds, then add 10-12 curry leaves, then add 2 slited straight green chili, fry for 2 minutes, then add 1/2 cup water and 1 tsp sugar and boil water. After water boils pour tadkha over dokhla. That's it.

  showmethecurry.com ( undiya recipe)



 http://www.foodfellas4you.com/lauki-ka-pulao/

wheat pizza i
ngredients
1. flour 2 cups (Maida or Bread flour can be used)( I use 1 and 1/4 cup wheat flour + 3/4 cup bread flour)
2. Salt 1 teaspoon or to taste
3. Warm water 3/4 cup to 1 cup
4. Instant Yeast 1/2 tablespoon
5. Sugar 1 tablespoon
6. Olive Oil 2 tbsp
Optional (I always add because I like my pizza dough flavorful)
1. Garlic Powder 1/2 teaspoon (Optional, But I like my pizza dough flavorful to I add all)
2. Red pepper flakes 1/2 teaspoon
3. Black pepper 1/4 teaspoon
Method:
1. Mix the yeast and sugar, add the cup of warm water and stir together. let sit for 5 minutes.
2. Then in a mixing bowl, add 2 cups flour and salt, garlic powder, black pepper powder, and red pepper flakes and olive oil. mix well, then dump in yeast mix and stir until a soft dough forms.
3. Knead until dough is smooth and elastic, adding more flour.I had to knead more around 15 minute to get elastic dough with little extra water compare to All Purpose Flour.
4. Coat the bowl with oil with plastic wrap and keep it in warm place till it doubles in volume.
5. Once the dough has doubled in size, punch it down and roll into pizza.
6. Bake in a Preheated oven at 475 F oven for 3 minutes.
7. Take it out of oven and spread pizza sauce, put veggies ( I used onion, bell peppers, jalapeño pickle and pineapple. Sometime I add spinach, broccoli too.) (To make indian flavor, sometime I add ginger paste, tandoori masala and garam masala into sauce.) Sprinkle cheese on top.
8. Put it back into oven and bake another 8 to 10 minutes or until cheese melt.


 Mahrashtrian Masale Bhaat recipe: 

1 cup Basmati rice soaked in the water for about 30-40 minutes 

Dry Masala:
2 teaspoon Coriander seeds 
1 teaspoon Cumin seeds 
2-3 Cloves 
1/2 inch Cinnamon stick 
Roast till it changes its color. Allow them to cool down then grind coarsely or finely as per the taste. 

In the pressure cooker add oil and once it is hot add below mentioned 
Tarka/Phodani:

3 tablespoon oil,
1 Bay leaf 
4 to 5 Curry Leaves 
1 teaspoon Cumin seeds
1 teaspoon Mustard Seeds
1/2 teaspoon turmeric powder
Pinch of hing

Add other material one by one as per the list:
1 Onion sliced 
1-2 teaspoon Ginger paste
1-2 Potato
1/2 cup Cauliflower
1/6 cup Peanuts
1/2 cup Green Peas/watana, 
1 teaspoon Garam Masala/cumin seeds and coriander seeds powder
Add above mentioned dry masala. 
1/2 teaspoon Red Chilli powder 
1 teaspoon salt or as per the taste
1-2 Green Chillies
1 Tomato chopped (to maintain color of the tomato I add it last)

Once it is boiled till first bubbles come then add soaked rice in the pressure cooker and heat on the high heat for first 6-7 minutes and then turn the gas to slow and then let it cook for 3-4 minutes (please do not cook more than 10-12 minutes) and let it cool till the steam come off the pressure cooker completely.

Serve Garama Garam with the chopped green coriander 
 http://smithakalluraya.blogspot.in/…/easy-rava-chakkuli-mur…

http://www.padhuskitchen.com/.../godhuma-dosa-recipe...

 Akki Roti recipe
rice flour 2 cups
Shredded coconut..1/4 th cup
Grated carrot..1/4 th cup
Grated cucumber..1/2 cup
Chopped onion ..1 cup
Chopped cilantro..1/2 cup
Minced chilli and ginger..1 tsp each
Cumin seeds..2 tsp
Warm oil.. 1 tb sp
Salt

Method: mix all the ingredients together with warm water as need to make a dough as shown in the pic. Rest for 10 mins. 
Make balls and spread it on a wax paper by hand using oil. Cook on a heated tava both sides until turns brown. Use one or two tsp oil for cooking.Serve with coconut chutney.








Sarson ka saag 
Two bunches of green mustard one bunch spinach. Cut them and wash them . Put in a cooker add 6-7 garlic cloves, 3-4 green chillies ,salt and pressure cook it for 30 -35 mins . After it's done put it in mix and grind it . Now in a separate pan make tadka of onion and tomato and add grinded saag put ghee or butter and enjoy it hot.
Yes sometimes, after grinding it in the mixer put it back in the cooker add makki atta and mix it well . I add 2-3 spoons .u don't have to cook it just mix it well


Khasta Kachori Recipe : This recipe will make 20 to 25 kachoris.

For Dough: 
2 1/2 cup all purpose flour(maida)
3 tbs curd
3 to 4 tbs oil
1/2 tsp baking powder
1 tsp salt or to taste
Water

First take all purpose flour and mix the dry ingredients in to that (salt, baking powder) , then add oil n mix that properly and after that add curd n mix again and make a VERY SOFT dough using water(softer than rotis dough bcoz we r not using rolling pin to make a small round for stuffing)
Once the dough is ready, cling wrap and put it aside for half n hour.

stuffing:
Soak 1 cup (split skinless )yello mung dal for an hour.
Once the dal is soaked, drain the extra water.
Hit a pan and put some oil and add mustard seeds, after spluttering add fennel seeds and cumin seeds together and add hing , add soaked mung dal after adding hing and then add all the spices like red chilli powder (make it spicy bcoz once u stuff that puris, it will taste mild), turmeric, garam masala and cumin - coriander powder. At last add water up to the dal level or little bit more (doesn't matter if it comes out mashy bcoz it gives a good taste), finally cover the pan and let it cook on a medium flame. After every 5 minutes stir it to avoid it from burn. And u always can add water if u think that it's less. Once the dal is cooked and dry swich of the gas
(Tip: if u think that dal is cooked n mashy but its not dry then u can put in a microvave for a minute or two to make it very dry. 
Once the mixture is ready let it cool down for 5 to 10 minutes.

For stuffing: Take a big piece of dough like parantha and just spread it with ur finger tips ( if not possible, u can use rolling pin) after that add stuffing in to that n close it properly so that while frying , mixture won't come out from puris. Put the oil in a pan for frying and once the oil is heated (medium) place the puris inside and fry it till golden brown. 
Take it out and serve it hot or cold with tamarind chutney n spicy coriander-garlic chutney.
( caution- it should not be fried in too hot oil otherwise the puris wont come out crispy and it won't cook frm Inside)
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