Thursday 31 May 2012

BAMBINO VERMICELLI

BAMBINO VERMICELLI




INGREDIENTS
  • Bambino vermicelli-100 grams
  • Tomatoes chopped-2
  • Carrot chopped into very small pieces-1 medium sized
  • Boiled peas-a handful
  • Mustard seeds-1/2 teaspoon
  • Salt-1/2 a teaspoon
  • Red chilli powder-1/4 teaspoon
  • Black pepper powder-1/4 teaspoon
  • Dry red chilli-2
  • Tomato ketchup-2-3 tablespoons
  • Oil-2 tablespoons
  • Boiling hot water
METHOD
  • In the boiling hot water, add a little oil & a little salt & add bambino vermicelli to it. Water shud be 3 times as the quantity of bambino vermicelli.


  • Boil it for around 5 minutes & then drain out the hot water. Strain the bambino vermicelli with cold water once & keep it aside.



  • Next, heat oil in a pan, add mustard seeds & dry red chillies.
  • As they crackle, add chopped tomatoes to it.
  • As the tomatoes leave oil, add salt, red chilli powder & black pepper powder to it & mix well.
  • Next, add chopped carrots & boiled peas to the tomatoes & mix well.
  • Add a little amount of water & cover the pan with a lid till the vegetables become soft. Keep checking the vegetables in between,
  • When they are soft add tomato ketchup to it & mix well.
  • Then, add bambino vermicelli & mix well & cook for around 2-3 minutes.
  • Turn off the flame.
  • Bambino vermicelli is ready to serve & is a great snack.

MASALA LEMONADE

MASALA LEMONADE


INGREDIENTS
  • Cold water-250 ml
  • Lemon juice-1/2 a lemon
  • Sugar-3 teaspoons
  • Roasted cumin powder (bhuna jeera)- a pinch
  • Kala namak-a pinch
METHOD
  • Take lemon juice in a glass & add a little water & sugar to it.
  • Stir till the sugar dissolves & add roasted cumin powder, kala namak & mix well.
  • Add the rest of the water & stir well.
  • Masala lemonade is ready to serve.

GREEN GRAM DAL

GREEN GRAM DAL


INGREDIENTS
  • Green gram dal (moong sabut)-200 grams
  • Tomatoes puree form-2 medium sized
  • Ginger grated-1/2 inch
  • Asafoetida (hing)-a pinch
  • Cumin seeds (jeera)-1/ teaspoon
  • Red chilli powder-1/4 teaspoon
  • Coriander powder (dhania powder)-1/4 teaspoon
  • Turmeric powder-1/4 teaspoon
  • Salt to taste
  • Garam masala powder-1/4 teaspoon
  • Oil-1 tablespoon
METHOD
  • In a pressure cooker, add washed dal, 3 times water as dal, Salt & half of the turmeric powder & pressure cook dal for the time as required by your pressure cooker.
  • In my case, I used Hawkins Futura which took 15 minutes on a low flame.
  • Next, prepare tadka for the dal.
  • Heat oil in a pan, add asafoetida & as it starts to crackle, add cumin seeds & as they crackle, add grated ginger to it.
  • As the ginger turns brown, add tomatoes to it.
  • Add turmeric powder & dhania powder as well.
  • As the mixture starts leaving oil, add salt, red chilli powder & garam masala powder & mix well.
  • As the mixture leaves oil, it is ready to be added to the dal.
  • Open the pressure cooker, stir dal well & add some more water to it & keep it on a low flame for around 10 minutes.
  • Then, add the tadka prepared & mix well.
  • Cover half with a lid & let it cook on a low flame.
  • Turn off the flame when dal has cooked.
  • Green gram dal is ready to serve.

Wednesday 30 May 2012

RAJMA (KIDNEY BEANS)

RAJMA (KIDNEY BEANS)


INGREDIENTS
  • Rajma (Kidney Beans)-1 cup
  • Tomatoes puree form-4
  • Turmeric powder-1/2 teaspoon
  • Coriander powder (dhania powder)-1 teaspoon
  • Red chilli powder-1/2 teaspoon
  • Asafoetida (hing)-a pinch
  • Cumin seeds (jeera)-1/2 teaspoon
  • Ginger (grated)-1 inch
  • Garam masala powder-1/4 teaspoon
  • Green chillies sliced-1
  • Oil- tablespoon
  • Salt-2 teaspoons
  • Water-4 cups
METHOD
  • In a pressure cooker, add water, rajma, 1 teaspoon salt & half of the turmeric powder.
  • Pressure cook rajma for the time as required by your respective pressure cooker. In my case, i used Hawkins Futura which took approximately 50 minutes on a low flame.
  • In the meantime, prepare tadka for the rajma.
  • Heat oil in a pan, add asafoetida (hing) & as it starts to splutter, add cumin seeds (jeera) & as they splutter, add the grated ginger.
  • As the ginger turns golden brown, add tomatoes & green chillies to the mixture.
  • Add turmeric powder & coriander powder (dhania powder) & as the mixture starts leaving oil, add 1 teaspoon salt, red chilli powder, garam masala powder & mix well.
  • As the mixture leaves oil, add it to the rajma that you have boiled in the pressure cooker.
  • Cook them well for around 10-15 minutes, as a good gravy is formed.
  • Rajma are ready to serve.
*You can add amchoor (mango powder) as per taste but i don't prefer adding it as the sourness of the tomatoes is enough for the rajma & if we add amchoor, it willl make rajma sour.



JEERA RICE

JEERA RICE





INGREDIENTS
  • Rice-1 cup
  • Water-2.5 cups
  • Cumin seeds (jeera)-1/2 teaspoon
  • Oil-1 tablespoon
  • Salt to taste
METHOD
  • Soak rice for 10-15 minutes before making them & then wash them thoroughly with water.


  • Heat oil in a heavy bottom pan, & add cumin seeds (jeera) to it.
  • As the cumin seeds start to splutter, add water & salt.
  • Then, add rice to it, bring it to a boil & then reduce the flame & cover it half with the lid.
  • Let the rice cook on a low flame till the water dries up.
  • Keep checking in between & as soon as the water dries up, turn off the flame & cover the pan with the lid.
  • After 5 minutes, jeera rice are ready to serve.

Tuesday 29 May 2012

CURD RICE

CURD RICE


INGREDIENTS
  • Boiled rice (with salt to taste)-Half a cup
  • Curd-4-5 teaspoons
  • Mustard seeds-1/4 teaspoon
  • Curry leaves-4-5
  • Ginger grated-1/4 inch
  • Milk-Small quantity
  • Oil-2 teaspoons
  • Coriander leaves to garnish
METHOD
  • To the boiled rice, add curd & mix well.



  • Add a small quantity of milk to it which helps in mixing very well. Keep it aside.
  • Heat oil in a pan & add mustard seeds & curry leaves to it.
  • As they start to splutter, add ginger.
  • As the ginger turns golden brown, turn off the flame & pour the tadka over the rice & curd mixture.
  • Mix them well & garnish with coriander leaves.
  • Refrigerate them & serve them cold.
  • Curd rice is ready to serve.


VEGETABLE RAITA

VEGETABLE RAITA


INGREDIENTS
  • Curd-200 grams
  • Cucumber cut into small pieces-1 small
  • Tomato cut into small pieces-1 small
  • Green chilli sliced-1
  • Salt to taste
  • Red Chilli Powder-1/4 teaspoon
  • Black Pepper Powder-1/4 teaspoon
  • Coriander Leaves to garnish
  • Water if required

METHOD
  • Beat curd nicely so that there are no lumps formed & then add the sliced vegetables.


  • After adding vegetables, add green chillies, salt, red chilli powder & black pepper powder & mix well.
  • You can add a small quantity of water if the raita is too thick but the vegetables leave their own water as well.
  • Garnish the vegetable raita with coriander leaves.
  • Vegetable raita is ready to serve.

CHANA DAL

CHANA DAL


INGREDIENTS
  • Chana Dal-200 grams
  • Tomatoes puree form-2 small
  • Turmeric powder-1/4 teaspoon
  • Asafoetida (Hing)-1 pinch
  • Cumin seeds (jeera)-1/4 teaspoon
  • Coriander powder (dhania powder)-1/2 teaspoon
  • Red Chilli Powder-1/4 teaspoon
  • Garam Masala Powder-1/4 teaspoon
  • Salt to taste
  • Oil-1 tablespoon
  • Coriander Leaves to garnish
  • Water-2 cups
METHOD
  • In a pressure cooker, add chana dal, water, salt & half of the turmeric powder & pressure cook for the time as required by the respective pressure cooker for the dal.



  • Next, we prepare tadka for the dal.
  • Heat oil in a pan. Add hing & as it starts to crackle add cumin seeds.
  • As cumin seeds start to crackle, add tomatoes to it & then add rest of the turmeric powder.
  • As the mixture starts leaving oil, add dhania powder, red chilli powder, & garam masala powder & mix well.
  • As the mixture leaves oil, add dal to the pan & cook for another 10-15 minutes.
  • When the dal appears cooked, switch off the flame & garnish with coriander leaves.
  • Chana dal is ready to serve.

SOOJI (SEMOLINA) KHEER

SOOJI KHEER


INGREDIENTS
  • Semolina (sooji)-3 tablespoons
  • Milk-500 ml
  • Sugar-1-2 tablespoons
  • Raisins-a few
METHOD
  • Roast sooji in a dry pan till it turns golden brown.Keep it aside.
  • Boil milk & add sugar to it.
  • Mix it well & add sooji to it.
  • Add raisins & boil it well till it looks cooked.
  • Turn off the flame & sooji kheer is ready to serve.

BHINDI AALU

BHINDI AALU


INGREDIENTS
  • Bhindi (Ladyfinger)-500 grams
  • Potatoes sliced as fingers-2
  • Red Chilli powder-1/4teaspoon
  • Salt-1 teaspoon
  • Anardana-1/4 teaspoon
  • Turmeric powder-1/4 teaspoon
  • Garam masala powder-1/4 teaspoon
  • Coriander powder (Dhania powder)-1/2 teaspoon
  • Oil-2 tablespoons
METHOD
  • Heat oil in a pan.
  • Add potato fingers to it & fry till they turn brown.
  • Take them out & keep them aside.
  • Wash ladyfinger & after drying, cut into small pieces.
  • In the leftover oil, add ladyfinger 7 fry till it leaves oil.
  • Then, add dhania powder, turmeric powder, red chilli powder, garam masala powder & anardana.
  • Mix properly & add fried potatoes to it.
  • In the end, add salt, mix well & turn off the flame.
  • Bhindi aalu is ready to serve.

KACHI LASSI

KACHI LASSI


INGREDIENTS
  • Milk-100 ml
  • Cold Water-500 ml
  • Roohafza-2 tablespoon
METHOD
  • Mix milk & water.
  • Add roohafza to it.
  • Mix properly.
  • Kachi lassi is ready to serve.
  • Tastes best when chilld.
  • It is a very good drink for summers.

Sunday 27 May 2012

MOONG DAL KACHORI & AALU KI SABZI

MOONG DAL KACHORI & AALU KI SABZI








MOONG DAL KACHORI
INGREDIENTS
  • Maida-250 grams
  • Chilling cold water to knead the dough
  • Ajwain-1/4 teaspoon
  • Oil-1-2 tablespoon
  • Salt-1 teaspoon
  • Moong Dal-50 grams
  • Red chilli powder-1/4 teaspoon
  • Garam masala-1/4 teaspoon
  • Oil for deep frying
METHOD
  • Take maida & add oil to it. Mix well with the hands & then add 1/2 teaspoon salt & ajwain.Mix well.
  • Knead the dough for kachoris using chilling cold water.
  • Don't knead it too much, just use a light hand.
  • Keep it aside for around 20 mins.



  • Wash the moong dal & let it dry completely.


  • Take 1 tablespoon oil in a pan & add moong dal to it. Roast till it turns brown. Add 1/2 teaspoon salt, chilli powder to taste & 1/4 teaspoon garam masala powder. Roast it properly.  

  • After roasting, grind the moong dal to a powder & add small quantity of water to it to make it of a filling consistency.



  • Divide the dough into small balls & fill in the center the moong dal filling prepared.

  • Flatten the balls with the hands. Don't use rolling pin to flatten the balls as it might make pores in the kachori which do not allow deep frying.

  • Deep fry the kachoris till they turn brown in color.
  • Kachoris are ready to serve.



AALU KI SABZI
INGREDIENTS
  • Boiled & mashed potatoes-4
  • Tomatoes (puree form)-2 small
  • Asoefoetida (hing)-a pinch
  • Cumin seeds (jeera)-1/4 teaspoon
  • Coriander powder (dhania powder)-1 teaspoon
  • Turmeric powder-1/4 teaspoon
  • Salt to taste
  • Red chilli powder-1/4 teaspoon
  • Garam masala powder-1/4 teaspoon
  • Kasoori methi-a pinch
  • Oil-1 tablespoon
  • Water-1-2 cups
  • Coriander leaves to garnish
METHOD
  • Heat 1 tablespoon oil in a pan.
  • Add hing & cumin seeds.
  • Once the cumin seed start to crackle add tomato & 1 teaspoon dhania powder.
  • Once the tomatoes start leaving oil add salt, 1/4 teaspoon turmeric powder, 1/4 teaspoon red chilli powder & 1/4 teaspoon garam masala powder & a pinch of kasoori methi.
  • Once the mixture leaves oil, add 1-2 cups water.
  • Give it a good boil & then add mashed potatoes.
  • Cover it with a lid & cook for around 10-15 minutes.
  • Check it if it is cooked & turn off the flame.
  • Garnish it wish coriander leaves.
  • Aalu ki sabzi is ready to be served with the kachori.



PUDINA (MINT) CHUTNEY

PUDINA (MINT) CHUTNEY




INGREDIENTS
  • Pudina leaves (mint)-50 grams
  • Coriander leaves (dhania)-200 grams
  • Green Chillies-4-5
  • Anardana powder-1/2 teaspoon
  • Red chilli powder-1/4 teaspoon
  • Salt to taste
  • Raw Mango (ambi)-1
  • Water if required
METHOD
  • Wash pudina, dhania, green chillies & raw mango.

  • Grind them together & add a small quantity of water in case required.

  • Then add salt,  red chilli powder & anardana powder & grind again for a few seconds so that they get mixed well.
  • Take it out of the grinder & pudina chutney is ready to serve.
  • A small quantity of curd can also be added to the chutney at the time when it is being served. It gives a flavour as served in the restaurants.




Saturday 26 May 2012

DAL MAKHANI

DAL MAKHANI


INGREDIENTS
  • Black Urad Dal-1 katori
  • Kidney Beans (Rajma)-2 tablespoons
  • Chana Dal-1 tablespoon
  • Tomatoes (puree form)-2
  • Coriander (Dhania) powder-1 teaspoon
  • Turmeric powder-1/2 teaspoon
  • Red Chilli Powder-1/4 teaspoon
  • Garam Masala powder-1/4 teaspoon
  • Butter-1 tablespoon
  • Cream-2-3 tablespoons
  • Salt-1.5 teaspoon
  • Oil-2 tablespoon
  • Cumin (jeera)-1/4 teaspoon
  • Asoefoetida (Hing)-1/2 a pinch
  • Ginger (grated)- 1/2 inch
METHOD
  • Soak the black urad dal, kidney beans & chana dal for 2-3 hours.
  • Add the dals in a pressure cooker with water, 1 teaspoon salt & 1/4 teaspoon turmeric powder & pressure cook for around 20 minutes on low flame.
  • Once the dal is done, strain out the water & separate the dal & the water.We will add them separately to the tadka.
  • For the tadka, heat oil in a pan, add asoefoetida & cumin seeds. Once the cumin seeds start to crackle, add ginger.
  • Once the ginger turns brown, add tomato puree.
  • Add 1/4 teaspoon turmeric powder, coriander powder, 1/2 teaspoon salt, garam masala powder & red chilli powder.
  • Once tomatoes start leaving oil, add butter & mix well.
  • After that, add dal & mix well.
  • Cook for 2-3 minutes & then add the separated water.
  • Cover the pan & cook over low flame for around 15 minutes.
  • Then, add cream on a low & cook for another 5-10 minutes.
  • Check if dal is cooked & turn off the flame.
  • Dal makhani is ready to serve.
*You can also add orange food colour to give it a look as served in the restaurants.


CHOCOLATE BALLS

CHOCOLATE BALLS


The chocolate balls are a big hit with the kids & they are very easy to make.


INGREDIENTS
  • Mariegold biscuits-10-12
  • Drinking chocolate-2-3 tablespoons
  • Milk just enough to knead the dough

METHOD
  • Grind the mariegold biscuits to powdered form.
  • Add the drinking chocolate powder & mix well.
  • We use drinking chocolate powder as it is sweet so there is no need of adding any extra sugar.You can adjust the quantity of chocolate powder as required.
  • Using small quantity of milk, knead the mixture to a dough.
  • Make balls out of the dough formed.
  • You can even decorate the balls with gems if required.
  • Chocolate balls are ready to serve.
* You can use CAROB POWDER instead of chocolate powder in case u don't use chocolate powder.

Friday 25 May 2012

VEGETARIAN MOMOS

VEGETARIAN MOMOS WITH RED CHILLI CHUTNEY







INGREDIENTS
  • Cabbage-grated-1 small
  • Carrots-grated-2 medium sized
  • Capsicum-grated-1
  • Salt-1.5 teaspoon
  • Black Pepper-powdered-1/4 teaspoon
  • Gram Flour-maida-150 gms
  • Dried red chillies-3-4
  • Water
METHOD
  • For the filling, mix cabbage, carrots & capsicum together.
  • To use the cabbage, first add it to boiling hot water & after boiling it for another 2 minutes, drain out the excess water completely from the cabbage.
  • Add 1/2 teaspoon salt & 1/4 teaspoon black pepper powder & mix well.
  • Filling is ready.


  • Next, mix salt & gram flour (maida) & using water,  knead semi hard dough to make the outer covering.
  • Keep it aside for 10 minutes.
  • After 10 minutes, roll Very small chapatis of around 1-2 inch diameter with the help of dry flour.



  • Add 1 tablespoon filling in the centre of each chapati rolled & shape it with the help of plates.
  • Make sure that it is sealed properly.



  • Steam the momos prepared with the help of a steamer for around 10-15 minutes.
  • Serve them hot with red chilli chutney.
FOR THE RED CHILLI CHUTNEY
  • Soak the dried red chillies in small amount of water for 2-3 hours.
  • Blend them together after they are soaked.
  • Add a pinch of salt & mix properly.
  • Red chilli chutney is ready to serve.


Thursday 24 May 2012

MACARONI WITH CHEESE (INDIAN STYLE)

MACARONI WITH CHEESE



INGREDIENTS
  • Macaroni-1 cup
  • Tomatoes-puree form-3-4
  • Turmeric powder-1/4 teaspoon
  • Salt to taste
  • Black Pepper-1/4 teaspoon
  • Oil-2 tablespoons
  • Vinegar-1 teaspoon
  • Tomato Ketchup-2-3 tablespoon
  • Cheese-grated

METHOD
  • Boil macaroni in boiling hot water till it is soft.
  • Drain out the excess water once boiled & strain it once with cold water.Keep it aside.
  • Heat oil in a pan & add tomatoes to it.
  • Add salt, black pepper & turmeric powder.
  • Cook till the mixture leaves oil.
  • On low flame, add vinegar & after mixing it properly add the tomato ketchup.
  • Cook it for another 2 minutes & then add bolied macaroni to it.
  • Mix it properly. Garnish with grated cheese.
  • Macaroni is ready to serve.

POTATO WEDGES

POTATO WEDGES



INGREDIENTS
  • Potatoes cut into wedges-4-5
  • Gram flour (maida)-1/2 cup
  • Oregano-1/2 teaspoon
  • Chilli flakes-1/4 teaspoon
  • Salt to taste
  • Oil for deep frying
  • Boiling hot water
METHODS
  • In the boiling hot water, add the wedges & cover the vessel.
  • Boil the potatoes till they are 3/4th cooked.
  • Take them out & dry them on a kitchen towel.
  • Next, take the gram flour & add oregano, salt & red chilli flakes & mix them properly.
  • Coat the dried wedges with the gram flour mixture.
  • Deep fry the coated wedges till they turn golden.
  • Potato wedges are ready to serve.

Wednesday 23 May 2012

HARA BHARA KABAB

HARA BHARA KABAB




INGREDIENTS
  • Potatoes-boiled, peeled & mashed-1 cup
  • Green peas-boiled & mashed-3/4th cup
  • Palak-boiled & mashed-3/4th cup
  • Coriander leaves-2 tablespoons
  • Cumin powder-1/2 teaspoon
  • Salt to taste
  • Cornflower-2 teaspoons & to coat the kababs
  • Oil for deep frying
METHOD
  • Mix the potatoes, spinach & green peas together.
  • Add coriander leaves.
  • Add salt, cumin powder & cornflower & mix well.
  • Out of the mixture make small small kababs & coat them with cornflower.
  • Deep fry the kababs till they are done completely.
  • Serve hot with mint chutney.
  • Tastes best when offered to Krishna first.
HARE KRISHNA!

LinkWithin

Related Posts Plugin for WordPress, Blogger...