Thursday, July 2, 2015

CAULIFLOWER CHUTNEY

Tried making something different from cauliflower today!Try cauliflower chutney for a change..I am sure you will not be disappointed :)

Ingredients:
Onion - 1
Green or red chillies - 4-6  (adjust to your spice level)
Ginger - 1 inch (Chopped finely)
Garlic - 3-4 pods (Chopped finely)
Lemon juice - 1 tsp
Cauliflower - 200g
Oil - 2 teaspoon
For Tempering
Oil - 1 teaspoon
Mustard seeds - 1/2 teaspoon
Urad dhal - 1 teaspoon
curry leaves - 10 -15

HOW TO MAKE :
Heat a kadai and  add 2 teaspoon of oil. Add garlic, ginger, Green chillies and onion.
Fry till onion is brown in color.
Add cauliflower.
Add salt and close the lid. Let the Cauliflower get cooked for abt 5 minutes.
Add lemon juice.
Mix well.
Switch off the flame.
Let the mixture cool a bit and grind to paste.
Serve as a side dish with roti/idly/dosa.

Preparation time: 10 mins


Monday, June 29, 2015

BASUNDI

My hubby's favourite sweet is Basundi!very easy to make..just need some patience:-)Follow this recipe for an easy version of basundi!

INGREDIENTS :

Milk - 1 liter
Sugar - 6 tbsp
Condensed milk - 4 tbsp
Chopped Nuts(pista,cashews,almonds) - 1.5 tbsp
Saffron - 4 to 5 strands
Powdered Nuts - 1 tsp(optional)
Cardamom powder - a pinch

HOW TO MAKE :

Chop the nuts and keep it ready.

Add milk to a deep bottomed pan (i usednonstick one) and simmer it till it is reduced to almost half.It may take atleast 20mins so keep stirring in between so that it doesnt get burnt at the bottom.

Now add condensed milk to it and mix it well.Keep stirring to avoid burning at the bottom.

Add 4 to 5 saffron strands and let it boil for atleast 8 to 10 mins in low flame.You can see malai forming,Keep stirring.Now add sugar and whisk it well.Scrap the sides.

Once milk is thick and creamy with malai formed add the nuts and let it simmer for few more minutes.

Add nuts powder along with cardamom powder.Once it is thick and creamy switch off.As it cools downs it will get more thick.

Refrigerate for couple of hours and serve chilled!

Thursday, October 30, 2014

BREAD STIR FRY

Have leftover bread at home! ?then try this quick snack :)requires very minimal ingredients!


INGREDIENTS :
  • Bread pieces - 6
  • Onions chopped - 1
  • Chillies - 1 or 2 
  • Vegetarian stir fry sauce - 1 Tbsp
  • Tomato sauce - 1 Tbsp
  • Soya sauce - 1 tsp 
  • Olive oil - 2 Tbsp

HOW TO MAKE :
  • Take a frying pan. Add in the olive oil(type used for frying ) and add in chopped onions and chillies.
  • Fry well till onion turns translucent. 
  • Now add the bread pieces and fry qell till crisp.
  • Now add in the sauces and mix well till it is absorbed. 
  • Fry till the mixture turns dry.Enjoy while hot!

Preparation Time : 10 minutes

Sunday, July 13, 2014

QUINOA Bisibelebhaat

Have been making lotsa dishes with superfood "quinoa" --Quinoa is a seed high on protein and gluten free!
http://en.m.wikipedia.org/wiki/Quinoa
Tried making bisibelebhaat with quinoa and it tastes yumm:)

INGREDIENTS:
  • Quinoa - 3/4 cup
  • Toor dal - 3 tbsp
  • Water -2 cups
  • Bisibelebhaat powder - 2 to 3 tsp
  • Veggies of your choice - 1 cup
  • Onion - 1 
  • Salt to taste
  • Tamarind paste - 1 tsp
  • Mustard seeds - 1 tsp
  • Jeera seeds - 1 tsp
  • Oil - 1 tbsp
  • Asafoetida - a pinch

HOW TO MAKE :
  • Cook quinoa and dal mixture together in a pressure cooker or rice cooker by using 1:2 water. Keep it ready.
  • Now take a thick bottomed pan and add oil.
  • Once the oil is hot, add mustard seeds, jeera, hing .
  • Now add in the cut onions and fry for a minute.Now add in the remaining veggies and add 1 cup of water.
  • Let it boil well until the veggies turn soft. 
  • Add salt to taste and bisibelebhaat powder and cook again for few minutes.
  • Add in the tamarind paste too.
  • Now atlast add the cooked quinoa and dal mix to it and mix well.Adjust the water if its too thick.
  • Simmer it for few minutes and serve while hot with raita!:)

Friday, July 11, 2014

METHI SPROUTS POHA

Healthy methi or fenugreek seeds poha for breakfast!

INGREDIENTS:
  • Poha - 2  cup
  • Methi sprouts (methi seeds sprouted at home) - 1 cup
  • Onions - 2 chopped
  • Chillies - 4 or 5
  • Ginger - 1 tsp minced
  • Curry leaves - 2 tbsp
  • Turmeric - 1/2 tsp
  • Oil - 1 tbsp
  • Mustard seeds - 1 tsp
  • Jeera - 1 tsp
  • Urad dal - 1 tsp
  • Bengal gram - 1 tsp
  • Asafoetida - a pinch
  • Salt to taste

HOW TO MAKE:
  • Soak and drain the water from the poha.
  • Heat a kadai and add oil to it.
  • Once oil is heated, add in the mustard seeds, jeera, urad dal, Bengal gram, hing and ginger.
  • Fry for a minute. 
  • Add in chillies and onion and fry for a minute.
  • Add 1/2  tsp turmeric powder and m8x well.
  • Now add in the methi sprouts and fry well until they soften for about  5 mins.
  • Add in the salt and mix well.
  • Add in the drained poha and mix well.
  • Switch off the heat and add in 1 tsp of lime juice and give it a nice stir .
  • Serve while hot!

Preparation Time: 20 minutes

Wednesday, July 2, 2014

GRILLED IDLI SANDWICH

Left over idli batter at home? Try tgus for some variety:)
INGREDIENTS:
  • Idli batter
  • Onion chopped
  • Tomatoes chopped
  • Oil for greasing sandwich maker

HOW TO MAKE:
  • Grease the sandwich maker with little oil.
  • Switch on the sandwich maker and let it heat a bit.
  • Pour the idli batter to the sandwich grill.top it with onions and tomatoes. 
  • Let it heat for 2 to 3 minutes. 
  • Then close the grill sandwich maker (after making sure top of batter is dry)and let it cook for about 4 mins..checking occassionally..
  • Now serve the grill sandwich with chutney or just like that.

Monday, June 30, 2014

PURI for CHAAT

Puris for making chaats like pani puri,masala puri!






INGREDIENTS:
  • Rawa(semolina/sooji)- 1/2 cup
  • Maida(all purpose flour ) - 1/2 tbsp
  • Urad Dhal Flour - a pinch
  • Oil - 1 tsp
  • Warm water
  • Baking soda - 1/2 tsp
  • Salt - to taste

HOW TO MAKE
  • Take a bowl and add rava, maida,add water little by little, knead it for 10mins to form a smooth dough.
  • Add oil and knead it for a minute inti a smooth dough. Keep aside for atleast 15mins.
  • Roll the dough very thin and cut small rounds with a lid or container rim.
  • Heat oil, carefully add the rolled puris , fluff it up(as we do for normal puris) and fry them to golden brown till crisp. 
  • Drain in tissue paper and then store in airtight container
  • You can store the puris for about a week to 10 days.