Square Plain Paratha




I do not need to write much about method of preparing square paratha. The pictures and practice are self explanatory.

Chicken Jhalfrezi


Ingredients :

1/2 kg Boneless Chicken
3 medium size onion chopped finely
2 tomatoes chopped finely
1 capsicum cut into cubes
2 medium size onion cut into julians
2 tomatoes cut into long slices
1 tsp turmeric powder
2 tsp coriander powder
1 tsp red chili powder
1 tsp garam masala
1 tbsp ketchup
salt to taste
3 tbsp oil

Method to cook :

Heat oil in a pan.
Add chopped onion, ginger garlic paste and cook till brown.
Add chopped tomatoes and cook for 3-4 minutes.
Add all powdered spices, salt and chicken pieces.Cover and cook till chicken is soft and tender.
Take few drops of oil in a small pan. Add Onion, tomato and capsicum slices and cook for 2 minutes. Sprinkle salt to taste and ketchup and mix well.
Add the above to the cooked chicken and mix everything well. Cook for a minute. Switch off the flame and serve hot.

Maharashtrian Chicken Curry with Goda Masala


Ingredients for Goda Masala:

1/3rd cup dry dessicated coconut roasted till brown
1 tbsp sesame seeds roasted til brown
1/2 cup coriander seeds roasted for 4-5 minutes
Heat 1 tsp oil. Add 1 anise seed, 1 tsp black pepper, 8 cloves,2 dry red chili powder, 1 black cardamom, 1/2 inch cinamon,2 bay leaves and 1 tbsp cumin seeds. Roast for 4-5 minutes. Grind all the above ingredients with little water. Goda masala is ready.

Other Ingredients for curry:

1 onion chopped
500 gms chicken pieces
1 tsp ginger paste
1 tsp garlic paste
3 small tomatoes pureed
salt to taste
1 tsp tamaring paste
1 tsp garam masala
2 tbsp oil

Heat oil in a pan. Add onion and saute till brown. Add ginger garlic paste and cook for few minutes. Add 1 tbsp goda masala, garam masala and chicken.
Mix evrything well. Add pureed tomato . Cook covered for few minutes. Open lid, add little water if needed. Add tamarind paste, salt to taste. Cover and cook till done.
garnish with some chopped coriander leaves and serev with Bajra ki Roti.

Chicken cooked with Broccoli


Ingredients :

1/2 kg chicken cut into thin slices
1 tbsp cornflour
salt to taste
1 tsp red chili powder
1 egg beaten

Mix the above ingredients and deep fry the chicken pieces in hot oil.

1/2 kg broccoli cut into thin florets
1 whole garlic crushed
2 dry red chili
1 tbsp tomato puree/ sauce
2 tsp oyster sauce
2 tsp soy sauce
2 tsp chili garlic sauce
salt to taste
1 tsp cornflour mixed with 1 tbsp water
2 tsp oil

Heat oil in a pan. Add dry red chili, crushed garlic and saute for a minute. Add broccoli and mix well.
Add half a cup of water , cover and cook for 4-5 minutes.
Open the lid, add the sauces and mix well. Add fried chicken, salt to taste and cover and cook for 2-3 minutes.
Add cornflour mixture , stir well and serve hot with steamed rice.

Salmon Fish Cutlet


Ingredients :

1/2 kg salmon fish
1 tsp salt
1 tsp turmeric powder
1 tsp vinegar
salt to taste
1 tbsp chopped coriander leaves
2 medium size potatoes
1 tsp garam masala
2 green chilies chopped finely
1 egg beaten
1 cup suji/bread crumb
oil for deep frying

Method to cook :

Marinate fish with salt, turmeric for 4-5 minutes.
Heat water in a pan . Once, it starts boiling, add fish to it and boil for another 6-7 minutes.
Drain water .This helps removing any smell and cutlets dont smell fishy at all. Fish will break easily. Remove bones if any. Boiling makes this process easier.
Mash fish well. Add boiled, peeled and mashed potatoes. Add chopped green chili, coriander leaves, salt, garam masala and mix evrything well.
Divide into equal portions and make tikkis of it. Dip in beaten egg. Coat with suji and deep fry in hot oil.
Serve hot with sauce.

Roasted Coconut Chutney


Ingredients :

1 cup freshly grated coconut
1 onion chopped coarsely
1 inch ginger crushed
10 curry leaves
less than 1/2 tsp salt
2 dry red chilies (make it 3 if you want it more spicy)
2 tsp oil

Method to cook:

Heat 1 tsp oil. Add coconut and roast till it turns slightly borwn. Keep aside.
Again heat the remaining oil . Add dry red chilies, curry leaves , ginger and onion and cook till onion turns pinkinsh brown.
Grind to a paste along with roasted coconut and salt.
Serve with Set Dosa or Appam

Tomato Onion Raita


This recipe is a must if you make biryani...Biryani and Raita are two awesome combination.

Ingredients:

3 cups beaten curd
2 tomato chopped
2 onion chopped
3 green chili chopped
1/2 tsp red chili powder
1/2 tsp dry mango powder
1 tsp ginger garlic paste
salt to taste
2 tsp sugar
1 tsp freshly ground pepper
1 tbsp chopped coriander leaves
water only if required to make teh raita into a desired consistency.

Mix all ingredients together and serve with Biryani

Baingana Aloo Besara


Ingredients :

1 long brinjal cut into inch long pieces
2 potatoes cut into large cubes without peeling the skin
1 small onion chopped
1 dry mango piece (called ambula in oriya)
1 big tomato chopped
1 tsp cumin seeds
4 tsp oil

Besara to be ground to paste:

2 tsp mustard seeds
2 tsp garlic paste
2 dry red chili
1 tsp turmeric powder
little water

Method to cook :

Heat 1 tsp oil in pan. Add teh brinjal and cook till they turn brown on all sides. Take out and keep aside.
Heat another 1 tsp oil . Add potato pieces and cook on medium till they become soft and cook on all sides. Take out and keep aside.
Heat remaining oil in kadai.
Add cumin seeds and onion. Cook till brown. Add mustard paste and cook for a minute and then add tomatoes and dry mango piece.
Cook till tomato turns soft.
Add a glass of water and bring it to boil . Add salt and fried brinjal and potato. Cook for 2 more minutes . Switch off the flame. Serev hot with roti or rice.

Egg Stuffed Parathas


I like eating eggs and so does my better half. Sunday breakfast always has to be Omelet with tomatoes added specially to it(We are completely addicted to tomatoes. Every dish should have tomatoes added) , Bread Butter Toast and Basil Tea. I generally prefer Indian breakfast like Poha or Idli chutney or parathas for rest of the day or just cornflakes keeping it simple and healthy.For a change, I had prepared egg stuffed parathas long long time back . I don’t know how it skipped from my mind completely and I forgot about it. It was very easy to prepare. Luckily I had taken the pictures then..You just need atta dough and egg bhurji for the same .
Divide dough into equal portions of lemon size balls. Stuff egg bhurji and roll out into chapattis .Cook on tawa while applying oil on both sides. Do I need to tell you how to prepare Egg bhurji..!!!

Puri Aloo Masala

For Puri :
Ingredients:
Wheat Flour
Water
salt
1 tsp ajwain
1/2 tsp red chili powder

Mix all ingredients together except water.
Knead the wheat flour into a tight dough by adding water little by little.
Heat oil in a kadai for deep frying.
Roll out small balls of dough into small round rotis which should be about 6cm in diameter.
Gently Slide the Poori into the hot oil. With the help of spatula, take oil from sides and pour it over the poori. Turn it upside down. The poori will start fluffing.
Lift the poori with help of spatula having holes in it to drain excess oil. Keep it over a new paper of tissue paper to remove excess oil.





For the Aloo Masala:
4-5 big potatoes boiled, peeled and roughly break into small pieces with fingers
1 big onion ground to paste
1/2 inch ginger crushed
4-5 garlic pods crushed
1 big tomato chopped
2 tbsp Mustard oil which brings out the real taste
1 tsp cumin seeds
4-5 curry leaves(optional)
1 tsp sugar for caramalising
salt to taste
2 tsp coriander powder
1 tsp red chili powder

Method to cook:

Heat mustard oil in a wok till smoking point. Lower the flame and allow it to cool.
Add sugar.
Add cumin seeds, curry leaves and onion paste.
Add ginger garlic paste and cook till raw smell goes away.
Add chopped tomatoes and all powdered spices and cook for10 minutes on low till tomato is well cooked and becomes soft.
Add 1/2 cup water and bring it to boil
Add potatoe pieces into the gravy. Add salt and cook for 3-4 minutes. Add more water if it turns dry but just enough to prevent it from becoming watery.

Traingular Plain Paratha





Parathas are flat Indian bread cooked on pan by applying oil/ghee/butter on both sides. They can either be stuffed with filling of you choice or made otherwise either triangular, circular or square in shape to eat with any side dish, tea or just milk.

You will need wheat flour, water, one or couple of tsp of oil and salt to knead the dough. Cover and keep the dough of few minutes to make soft parathas… There is no special trick of making the perfect paratha..You will need practice to make them right..My pictures just show the method of how to make a good paratha.. Remember to apply oil while folding the parathas to triangular shape.. and also while you cook on tawa so get soft flaky parathas

I am sending this entry to Mahima's basic cooking event

http://www.indianvegetariankitchen.com/2010/02/cooking-basics-event.html

Sindhi Sai Bhaji


I always love vegetables in any form. If its mixture of vegetable cooked together, I love it even more. Also, it is interesting to note that every part of India, every state has a different name to the dish in which vegetables are cooked together and method of preparation is also different. Like it is called Ghanta in Orissa , Sukhto/Ghanto in Bengal, Undhiyun in Gujarat, Sai bhaji in Sindh and Dhansak among Parsis, Aviyal is south, khutkhute in Goa and many more. I am sure there are many more different names out there. Sindhi Bhaji is one dish I really enjoyed making and tastes great with Rotis.

Ingredients :

1/2 bunch spinach chopped
1/8th cup channa daal
2 small brinjal chopped
1 big potato chopped
2 tomatoes chopped
1 small ash gourd chopped
1 small carrot chopped
8-10 beans chopped

For tempering:

1 onion chopped
1 tsp ginger grates
5-6 cloves of garlic
1 tsp turmeric powder
1 tsp red chili powder
1 tsp coriander powder
4 green chilies chopped
salt to taste
1 tsp cumin seeds
2 tbsp oil

Method to cook :

Add 1/2 cup of water in pressure cooker along with spinach and all chopped vegetables. Add turmeric powder, ginger paste and cook till two whistles.Swtich off the flame and allow pressure to drop.

Heat 2 tbsp oil in wok. Add cumin seeds, onion and Green Chilies. Cook till onion turns brown. Add coriander powder, red chili powder and garlic and cook for 2 minutes. Add all the vegetables cooked in pressure cooker , salt and cook on medium flame for 7-8 minutes.

Sai bhaji is ready to be served

Capsicum-Besan Stir Fry


Ingredients :

4 capsicum cut into small pieces
4 tbsp besan
3 tsp oil
1 green chili chopped
1 tsp turmeric powder
pinch of hing
1 tsp cumin seeds

Method to cook:

Heat oil.
Add hing and turmeric powder.
Add chopped green chili and add capsicum. Cover and cook for 3-4 minutes.
Add besan. Mix evrything properly. Add salt. Cover and cook for 3 more minutes.
Do not overcook the capsicum as it will loose its crunchiness.
Serve with rice or roti.

Methi Ke Gatte


For the gatte :

1 cup besan
1/2 cup methi chopped finely
pinch of ajwain
1/4th tsp turmeric powder
1 tsp red chili powder
1 tsp coriander powder

For tempering :

1 tbsp oil
pinch of hing
1 dry red chili broken into two
1 tsp mustard seeds
1 tsp cumin seeds
1 tsp mango powder
1 tsp chopped coriander leaves
4-5 curry leaves

Method to cook :

Mix all ingredients for gatte and make a stiff dough by adding very little water.
Allow it to rest for 5 minutes.
Meanwhile boil water in a saucepan to just cover the gatte.
Roll out gatte into strips of 1 inch diameter and 3 inch lenth. It will make about 3-4 such pieces.
Boil gatte in boiling water for 7-8 minutes.
Take the gatte out of water and allow it to rest.After cooling, cut them to 1 cm thick pieces

Heat oil in pan, add mustard seeds, cumin seeds and hing.
Add dry red chili and all gatte pieces made above. Add dry mango water and chopped coriander leaves. Mix well and swtich off the flame.
Transfer gatte to a plate and serve immidiately

Suji ka Halwa


Ingredients:

1 cup suji dry roasted
2 tsp ghee
handful of chopped dry fruits like almonds, cashew and rasins
3/4th cup sugar
1 and 1/2 cup water
4-5 strands of kesar soaked in 1/2 cup milk

Method to cook:

Heat ghee in a pan. Add all dry fruits and cook for a minute.
Add water and bring it to boil.Add sugar.
Lower the flame and add suji little by little. Add milk and mix evrything well.
Cover and cook for 4-5 minutes on low. Halwa is ready

Fish Amritsari


Preparing Fish Marinade:

250 gms fish fillets
2 tsp ginger garlic pastes
1 tsp black pepper powder
½ tsp salt
Juice of 1 lime

Boil fish in 1 cup water for 2-3 minutes. Remove water. That helps in removing smell partially.
Add salt, pepper, ginger garlic paste and lime juice. Mash everything well and marinate for 2-3 hours.

For Besan Batter :
2 tbsp besan
1 tsp ajwain
1 tsp ginger garlic paste
Pinch of turmeric powder
1/4th tsp red chili powder
Pinch of baking powder

Add just enough water and make a thick batter.
Heat oil for deep frying. Make small thin patties of fish , dip in besan batter and slide into hot oil. Fry on both sides till golden brown.
Remove and place the fish in tissue paper to remove excess oil.

Take footlong or brown bread slices. Apply mayonnaise on inner side of bread. Slice some tomato into thin slices. Place over bread, add some chopped pickles and salad leaves. Can put some hot ketchup and enjoy fish amritsari as a sandwich

Eggs in Coconut Gravy


Ingredients :

4 eggs boiled, peeled and cut into half
3 onions + 2 green chilies blend to fine paste
1 tomato pureed
2 tsp ginger garlic paste
1/2 cup coconut milk
1 tsp coriander powder
7-8 curry leaves
1 tsp cumin seeds
2 tsp oil

Method to cook :

Heat oil in a pan. Add curry leaves, cumin seeds and ginger garlic paste.
Add onion paste and cook till raw smell goes away. Add tomato puree and cook till you see oil from the sides of pan.
Add coconut milk, little water and salt . Mix well. Cook for 5 minutes. Drop in the eggs and cook on low for 2 minutes.
Your gravy is ready to be served.

Cauliflower Manchurian


This is another Indo chinese recipe. Though I feel it is even wrong to call it Indo Chinese. It has all Indian flavours in it. I think its an hot favourite among all Indians. I used to prepare it a lot earlier. However, I hardly make it these days . In fact i have switched to the non vegetarian version of it replacing cauliflower with chicken which tastes awesome.

Ingredients :

3 cup cauliflower florets
2 capsicum chopped
2 onions chopped
2 tsp ginger paste
2 tsp garlic paste
1 inch ginger chopped
3 green chilies chopped
3 tsp tomato ketchup
1 tbsp tomato puree
1 tsp soy sauce
1 tsp vinegar
1 tsp chili garlic sauce
salt to taste
3 tbsp cornflour
1 tsp baking powder
1 egg beaten
Oil for deep frying

Method to cook :

Mix cornflour with 1 tsp ginger paste, 1 tsp garlic paste, egg, 2 tsp tomato sauce, 1/2 tsp soy sauce, salt , baking powder and mix well.
Heat oil in a wok. Dip the florets in the cornflour sauce made above and deep fry the pieces one by one.
Strain excess oil over tissue paper and keep aside.
Heat 1 tsp oil in a pan. Saute capsicum pieces till they are slightly brown. Keep aside.
Heat another 1 tsp oil in pan. Saute onions till brown. Set Aside.
Heat 1 tsp oil again in same pan. Add ginger, green chilies, remaining ginger garlic paste and cook for 2 minutes. Add all sauce, tomato puree and mix everything well. Cook for 2 minutes more. Add the capsicum and onion pieces. Add the fried cauliflower florets, little salt and cook for 2-3 minutes.
You Manchurian is ready to be served.

Vegetable Pasta Stir Fry


Ingredients :
1 cup spiral pasta cooked
1 carrot cut into long slices
5-6 beans cut into long slices
1 capsicum cut into julians
1 tsp parsely
1 tbsp red sauce
1 tsp chopped garlic
2 tsp oil
salt to taste

Method to cook:
Heat oil in a pan. Add chopped garlic and all vegetables.
Add pasta, sauce, salt and parsely.
Toss and cook for 2 minutes.
Serve hot
Can also add boiled and chopped egg

Afgani Murg Kebab







Ingredients you will need :

1 tsp mellon seeds paste
5-6 cashew nut paste
1 tsp khuskhus paste
1/2 cup cream
1 tsp meat tenderiser
salt to taste
2 tsp white pepper powder
150 gms chicken cubes

Method to cook:

Mix all the above ingredients with chicken cubes . Marinate for 15 to 20 minutes.
Cook over hot charcoal till cooked.
Served with green minty chutney