Thursday 28 June 2012

MAGGI (ALL TIME FAVOURITE)

MAGGI





INGREDIENTS
  • Maggi-1 packet
  • Potato-1 small sized cut into very small pieces
  • Tomato-1 small sized & sliced
  • Oil-1-2 tablespoons
  • Salt-1/4 teaspoon
  • Turmeric powder-a pinch
  • Garam masala powder-a pinch
  • Amchoor (dry mango powder)-a pinch
  • Tomato ketchup-1 tablespoon
  • Water-2 cups
*DO NOT USE THE TASTEMAKER PROVIDED WITH THE MAGGI PACKET AS IT CONTAINS ONION & GARLIC


METHOD
  • Take the maggi from the packet. Packet looks like


  • Heat oil in a pan & add chopped potatoes to it & fry till they turn slightly golden.


  • Add turmeric powder, salt, garam masala powder & amchoor powder & mix well.

  • Add chopped tomatoes to the potatoes.


  • Break maggi into pieces & add to the mixture & fry for 2 minutes.

  • Add water to the mixture & then add tomato ketchup.
  • Let water dry up on medium flame.

  • As water dries up, fry maggi for another one minute.
  • Turn off the flame.
  • Maggi is ready to serve.

Tuesday 26 June 2012

POTATO CAPSICUM

POTATO CAPSICUM




INGREDIENTS
  • Potatoes-4 cut into cubes
  • Capsicum-2 chopped
  • Tomatoes (puree form)-2
  • Ginger grated-1/2 inch
  • Cumin seeds (jeera)-1/4 teaspoon
  • Asafoetida (hing)- a pinch
  • Salt to taste
  • Coriander powder (dhania powder)-1/2 teaspoon
  • Red chilli powder-1/4 teaspoon
  • Turmeric powder-1/4 teaspoon
  • Garam masala powder-1/4 teaspoon
  • Oil
METHOD
  • Heat 3-4 tablespoons oil in a pan & add potatoes to it.
  • Fry them for a minute or two & then take them out on a paper towel. Keep them aside.
  • In the leftover oil, add asafoetida & cumin seeds.
  • As they crackle, add grated ginger to it.
  • As the ginger turns slightly brown, add tomatoes.
  • Mix well & add turmeric powder & coriander powder to it.
  • As the mixture leaves oil, add salt, red chilli powder & garam masala powder.
  • Mix well & add capsicum to it.
  • Fry capsicum in the mixture for 2 minutes & then add fried potatoes to it.
  • Cover the pan with a lid till the capsicum & potates turn soft.
  • Keep checking in between.
  • Once they become soft & well cooked, turn off the flame.
  • Potato capsicum is ready to serve.

BESAN KA CHEELA

BESAN KA CHEELA


INGREDIENTS
  • Besan-1 cup
  • Potato grated-1 medium sized
  • Tomato chopped-1 medium sized
  • Green chilli chopped-1
  • Salt to taste
  • Red chilli powder-1/4 teaspoon
  • Ajwain-1/4 teaspoon
  • Anardana-1/4 teaspoon
  • Oil-5-6 tablespoons
  • Water as required
METHOD
  • Add grated potato to a bowl.

  • Add besan to the grated potatoes.

  • Add salt, red chilli powder, ajwain & anardana to it.

  • Add water to the mixture & mix well. Water should be enough to make a smooth batter of pouring consistency.
  • Then, add chopped tomatoes & green chilli to it & mix well.


  • On a tawa, add 1 tablespoon oil & allow it to heat up.
  • Then, add 2 tablespoons of the mixture on the hot oil & spread it to make a round cheela.

  • After 2 minutes, turn the cheela upside down so that it gets cooked well from both the sides.

  • Add a little oil on both the edges so that the mixture does not stick to the tawa.
  • When it gets cooked from both the sides, besan cheela is ready to serve.

PANEER CAPSICUM

PANEER CAPSICUM



INGREDIENTS
  • Paneer (cottage cheese)-100 grams cut into cubes- 1/3-1/2 cup
  • Capsicum-1 medium sized cut into pieces
  • Tomato-2 small sized chopped
  • Salt to taste
  • Turmeric powder-1/4 teaspoon
  • Red chilli powder-1/4 teaspoon
  • Garam masala powder-1/4 teaspoon
  • Tomato ketchup-1 tablespoon
  • Oil-1 tablespoon
  • Water-100 ml
METHOD
  • Heat oil in a pan.
  • Add chopped tomatoes to it.
  • Add turmeric powder & after 2-3 minutes add sliced capsicum.
  • As the mixture starts leaving oil, add salt, red chilli powder, garam masala powder & mix well.
  • As the mixture leaves oil, add water to it & mix well.
  • Allow water to dry up on a low flame.
  • As water dries up, capsicum will become soft & in case it does not become soft, roast the mixture for another 2 minutes.
  • As this is done, add tomato ketchup on a low flame.
  • Mix it well & then add paneer cubes into it.
  • After mixing it well, paneer capsicum is ready to serve.

GARAM MASALA POWDER

GARAM MASALA POWDER


Garam masala powder is a very important ingredient in India vegetarian cooking. It adds on the desired flavour in the dishes you prepare.

INGREDIENTS
  • Cumin seeds (jeera)-250 grams
  • Big black cardamom (moti elaichi)-250 grams
  • Black peppercorn (kaali mirch)-200 grams
  • Coriande seeds (dhania)-100 grams
  • Cinnamon stick (dalchini)-5 grams (12-13 sticks)
  • Cloves (laung)-10 grams (25 pieces)
METHOD
  • Grind all the ingredients together.
  • Garam masala powder is ready.
  • The quantity of all the ingredients is very important in the preparation of garam masala powder as the right quantity adds the desired flavour in your cooking.

SAMBHAR MASALA POWDER

SAMBHAR MASALA POWDER


INGREDIENTS
  • Fenugreek seeds (methre)-1 portion
  • Black peppercorn (kaali mirch)-2 portions
  • Chane ki dal-3 portions
  • Dry split black gram (urad ki dhuli hui dal)-3 portions
  • Coriander seeds (sookha dhaniya)-6 portions
  • Asafoetida (hing) to taste
  • Dry red chillies-4-5 pieces

METHOD
  • In a dry pan, roast all the ingredients separately.
  • Grind all the roasted ingredients together.
  • Sambhar masala powder is ready.

Tuesday 12 June 2012

VEG BURGER

VEG BURGER


INGREDIENTS
  • Burger buns-4
  • Aalu tikki-4
  • Cheese slices-4
  • Tomatoes sliced-1 medium sized
  • Cucumber sliced-1 medium sized
  • Mayonnaise-3-4 tablespoons
  • Cauliflower grated-2 tablespoons
  • Carrot grated-2 tablespoons
  • Oil
METHOD
  • First prepare the aalu tikki for the burger.
  • For the tikki, you can refer to the  Aalu tikki recipe.
  • Next, prepare the filling for the burger, mayonnaise.
  • Pure vegetarian eggless & without onion garlic mayonnaise is available from the company Funfoods.
  • In the mayonnaise, add grated cauliflower & grated carrot & mix well.
  • Divide the burger buns into two halves.
  • In a pan, add a little quantity of oil & cook both the halves of the burger bun from both the sides so that the raw taste goes away.
  • Next, on the lower part of the burger, apply mayonnaise as one layer.
  • On the top of mayonnaise, keep one piece of tomato & one piece of cucumber.
  • Next, keep the aalu tikki.
  • On the top of aalu tikki, place one cheese slice.
  • Cheese slices from Brittania are purely vegetarian.
  • Cover it on the top with the other half of the burger bun.
  • Veg burger is ready to serve.

AALU TIKKI

AALU TIKKI


INGREDIENTS
  • Boiled & mashed potatoes-4-5 medium sized
  • Green chillies chopped-1
  • Salt to taste
  • Red chilli powder-1/2 teaspoon
  • Anardana-1/4 teaspoon
  • Corn flour-2 teaspoons
  • Coriander leaves chopped-1 tablespoon
  • Corn flour for coating
  • Oil for frying
METHOD
  • In the mashed potatoes, add salt, red chilli powder, anardana, green chillies, coriander leaves & 2 teaspoons corn flour & mix well.


  • Make small balls with the mixture.
  • Now flatten the balls in the form of a tikki.


  • Next, coat the tikki with corn flour.


  • Next, heat oil in a pan & add the corn flour coated tikki in the pan & fry from both sides till they turn golden brown Initially on high flame & then lower the flame so that it gets cooked well.


  • Fry tikki till it is well cooked from both the sides.
  • Aalu tikki is ready to serve.

Sunday 10 June 2012

MALAI KOFTA

MALAI KOFTA


INGREDIENTS

FOR THE KOFTAS
  • Boiled potatoes (mashed)-3 medium sized
  • Paneer (cottage cheese)-100 grams
  • Besan-4-5 tablespoons
  • Salt to taste
  • Red chilli powder-1/4 teaspoon
  • Oil for deep frying

FOR THE GRAVY
  • Tomatoes chopped-4 medium sized
  • Ginger grated-1/2 inch
  • Asafoetida (hing)-a pinch
  • Cumin seeds (jeera)-1/4 teaspoon
  • Coriander (dhania) powder-1/2 teaspoon
  • Salt to taste
  • Turmeric powder-1/4 teaspoon
  • Kasoori methi-1/4 teaspoon
  • Red chilli powder-1/4 teaspoon
  • Garam masala powder-1/4 teaspoon
  • Oil-2 tablespoons
  • Water-2 cups

METHOD
  • Mix the mashed boiled potatoes, paneer & besan together.
  • Use your hand to mash them very well.
  • Add salt & red chilli powder & mix well.
  • Make small balls out of the mixture.
  • Heat oil in a pan & deep fry these balls till they turn golden brown.
  • If you have a problem in deep frying, you can coat these balls with maida (gram flour) & then deep fry.
  • Once you take them out, keep them aside.
  • Heat 2 tablespoons oil in a pan.
  • Add asafoetida & cumin seeds & as they crackle add ginger to it.
  • As the ginger turns brown, add chopped tomatoes.
  • Add turmeric powder & coriander powder & mix well till the mixture starts leaving oil.
  • Turn off the flame & allow the mixture to cool down.
  • As the mixture cools down, grind the mixture.
  • After grinding, add the mixture back to the pan & turn on the flame.
  • Add salt, red chilli powder & kasoori methi & cook till it leaves oil.
  • As the mixture leaves oil, add water to it.
  • Bring it to a good boil & lower the flame.
  • Cook it till a slightly thick & properly cooked gravy is formed.
  • Add the kofta balls to it, & cook it for another 2 minutes & turn off the flame.
  • Malai kofta is ready to serve.

SUKHI URAD DAL (DRY SPLIT BLACK GRAM)

SUKHI URAD DAL (DRY SPLIT BLACK GRAM)





INGREDIENTS
  • Urad Dal-1 cup
  • Tomatoes puree form-1 medium sized
  • Cumin seeds (jeera)-1/4 teaspoon
  • Asafoetida (hing)-half a pinch
  • Turmeric powder-1/4 teaspoon
  • Red chilli powder-1/4 teaspoon
  • Salt to taste
  • Garam masala powder-1/4 teaspoon
  • Oil-1 tablespoon
  • Water-2 cups
METHOD
  • After washing, soak the urad dal in water for 30 minutes.
  • After 30 minutes, drain out the excess water from the dal.
  • In a pan, heat oil, add asafoetida (hing) & cumin seeds (jeera) & as they crackle, add tomatoes.
  • To the tomatoes, add turmeric powder, red chilli powder, salt  mix well.
  • As the mixture leaves oil add urad dal & mix well.
  • Fry dal for 2 minutes & add 2 cups water.
  • As the water comes to a boil, lower the flame & cover the pan half with the lid.
  • Keep checking in between & as the water dries up completely, add garam masala powder & turn off the flame.
  • Cover the pan completely with the lid for 5-10 minutes.
  • After 5-10 minutes, stir dal well & sukhi urad dal is ready to serve.


Wednesday 6 June 2012

VEG CHOWMEIN

VEG CHOWMEIN






INGREDIENTS
  • Noodles-1 packet
  • Carrot sliced into long pieces-2 medium sized
  • Capsicum sliced into long pieces-1 big
  • Salt to taste
  • Black pepper powder-1/4 teaspoon
  • Tomato Ketchup-2-3 tablespoons
  • Oil-2 tablespoons
  • Boiling hot water
METHOD
  • Add noodles to the boiling hot water & add a few drops of oil to it.
  • Boil noodles till they become soft & drain off water from the noodles.
  • Strain them once with cold water & apply a little oil on palms & separate the strands of noodles.
  • Then, keep them aside.
  • Heat oil in a pan & add sliced capsicum to it.
  • Saute for 2 minutes & then add sliced carrots to it.
  • Fry them till the capsicum & carrots become soft.
  • Then, add salt & black pepper powder & mix well.
  • Add tomato ketchup & cook for another 2 minutes.
  • Add noodles to it & mix well.
  • Veg chowmein is ready to serve.

Monday 4 June 2012

FALSEY KA SHARBAT

FALSEY KA SHARBAT


INGREDIENTS
  • Faalsey-250 grams
  • Sugar-3-4 tablespoons
  • Water-4 cups
METHODS
  • Wash faalsey with water & grind them in a mixer with half a cup water.

  • This way the seeds will settle down & the pulp will remain on the top.
  • After grinding it well, add 3 cups water to it & grind for another 1.5 minutes.
  • Strain it & separate the liquid & the pulp.
  • Add sugar to the liquid & stir till it is dissolved.
  • Faalsey ka sharbat is ready to serve.

SWEET RICE (KHEER)

SWEET RICE (KHEER)




INGREDIENTS
  • Milk-500 grams
  • Rice-2 tablespoons
  • Sugar-2-3 tablespoons
  • Elaichi powder-1/4 teaspoon
  • Raisins a few
METHOD
  • Soak rice in water for 15-20 minutes.
  • Boil milk & add the soaked rice & elaichi powder to it & boil till the milk becomes slightly thick & the kheer is well cooked.
  • Then, add the sugar & cook till the sugar dissolves.
  • Garnish it with raisins & serve.
  • You can also make kheer in a pressure cooker.
  • Boil milk in the pressure cooker, add sugar & soaked rice & elaichi powder to it & close the lid.
  • Pressure cook for around 12 minutes & turn off the flame.
  • As the steam escapes, open the pressure cooker & boil for another 2 minutes.
  • Garnish it with raisins.
  • Sweet rice (kheer) is ready to serve. 

NEUTRELA (SOYABEAN) GRANULES

NEUTRELA (SOYABEAN) GRANULES


INGREDIENTS
  • Neutrela (soyabean) granules-3/4th cup
  • Tomatoes puree form-4 medium sized
  • Turmeric powder-1/4 teaspoon
  • Asafoetida (hing)-a pinch
  • Cumin seeds (jeera)-1/2 teaspoon
  • Ginger grated-1/4 inch
  • Salt to taste
  • Red chilli powder-1/4 teaspoon
  • Garam masala powder-1/4 teaspoon
  • Oil-1 tablespoon
  • Boiling hot water-2 cups
METHOD
  • Add neutrela to boiling hot water with 1/2 a teaspoon oil.
  • Boil it till neutrela turns soft & then, drain off the water & strain it once with cold water.
  • Keep it aside.
  • Heat oil in a pan & add asafoetida & when it crackles, add cumin seeds to it.
  • As cumin seeds crackle, add ginger & as it turns brown, add tomatoes & mix well.
  • Add turmeric powder to the mixture & as it starts leaving oil, add salt & red chilli powder & mix well.
  • As the mixture leaves oil, add the neutrela to it & cook till the water is completely dried.
  • Then, add a little water & cook it on low flame till water is completely dried.
  • Repeat the process 3-4 times as it makes neutrela completely cooked.
  • Add 3-4 times water to it & bring it to a good boil.
  • Cook it on a low flame till the gravy is well cooked & then add garam masala powder to it & mix well.
  • Turn off the flame.
  • Neutrela (soyabean) granules are ready to serve. 
 Sending this over to Preeti's Kitchen Life event byPari@Foodelicious 

BLACK CHICKPEA (KAALEY CHANEY)

BLACK CHICKPEA (KAALE CHANEY)


INGREDIENTS
  • Black chickpea (kaale chane)-250 grams
  • Tomatoes puree form-4 medium sized
  • Coriander powder (dhania powder)-1/2 teaspoon
  • Red chilli powder-1/4 teaspoon
  • Ginger grated-1/2 inch
  • Asafoetida (hing)-a pinch
  • Cumin seeds (jeera)-1/2 teaspoon
  • Turmeric powder-1/2 teaspoon
  • Garam Masala powder-1/4 teaspoon
  • Salt to taste
  • Water-4 times as chaney
  • Oil-2 tablespoons
METHOD
  • Wash chickpea, & soak it overnight in 3 times water as the quantity of chickpea.
  • In the morning, in a pressure cooker, add chickpea along with the water it was soaked in & add 1more cup of water.
  • Add salt & half of the turmeric powder & pressure cook them for the time as required by the pressure cooker you are using.
  • I used hawkins futura which requires 30 minutes on a low flame for them to be properly cooked.
  • Next, prepare tadka. 
  • Heat oil in a pan, & add asafoetida & as it crackles, add cumin seeds to it & as they crackle, add ginger & as it turns brown, add tomatoes to it.
  • Add half of the turmeric powder & coriander (dhania) powder & mix till the mixture starts leaving oil.
  • As the mixture leaves oil, add red chilli powder to it.
  • Open the pressure cooker & add tadka to it & mix well on a low flame.
  • Cook till chickpea is well cooked. Add garam masala powder & mix for another 2 minutes & turn off the flame.
  • Black chickpea (kaale chaney) are ready to serve.

Saturday 2 June 2012

MIXED VEGETABLE PASTA

MIXED VEGETABLE PASTA





INGREDIENTS
  • Boiled pasta-1 cup
  • Beans chopped-100 grams
  • Capsicum chopped-1
  • Cottage cheese (paneer) cubes-50 grams
  • Tomatoes chopped- 4 tomatoes
  • Salt to taste
  • Black pepper powder-1/4 teaspoon
  • Oregano-1/2 teaspoon
  • Oil-1-2 tablespoon
  • Tomato ketchup-2-3 tablespoons
METHOD
  • Heat oil in a pan & add beans & capsicum to it.
  • Fry them for around 5 minutes.
  • Then, add chopped tomatoes to it & cook till the vegetables become soft & the mixture leaves oil.
  • Add salt, black pepper powder & oregano & mix well.
  • Then, add tomato ketchup & mix well.
  • Then, add pasta & paneer to the mixture & mix well.
  • Mixed vegetable pasta is ready to serve.

Friday 1 June 2012

EKADASHI AALU SABZI

EKADASHI AALU SABZI



INGREDIENTS
  • Boiled potatoes (slightly mashed)-2
  • Tomatoes puree form-2 small sized
  • Saindha namak (salt to be used in fast) to taste
  • Black pepper powder-1/4 teaspoon
  • Oil-1 tablespoon
  • Water-1-2 cups
METHOD
  • Heat oil in a pan.
  • Add tomatoes to it & as they start leaving oil, add saindha namak & black pepper powder.
  • As the mixture leaves oil, add the mashed potatoes to it & fry well.
  • Then, add water to it & bring it to a good boil.
  • Cook it till slightly thick & properly cooked gravy is formed & turn off the flame.
  • Aalu sabzi is ready to serve.

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