Sunday 29 July 2012

PEPPY PANEER PIZZA

PEPPY PANEER PIZZA





INGREDIENTS

FOR THE SAUCE
  • Tomatoes chopped-5-6 small sized
  • Paneer (cottage cheese) cubes-200 grams approx - 4/5 cup
  • Oil-1 tablespoon
  • Salt-1 teaspoon
  • Black pepper powder-1/4 teaspoon
  • Sugar-1/2 teaspoon
  • Oregano-1-2 teaspoons
  • Tomato ketchup-2 tablespoons
FOR THE PIZZA
  • Pizza base-2 regular size
  • Mozzarella cheese grated-200 grams approx - 4/5 cup

METHOD

PIZZA SAUCE
  • Heat oil in a pan.
  • Add chopped tomatoes fry till the mixture starts leaving oil.
  • Add salt, black pepper powder & oregano to the tomatoes & mix well.
  • Add sugar.
  • When they leave oil, add 1/4 cup of water to it & bring it to a boil.
  • When a thick sauce is formed, add tomato ketchup.
  • Add the paneer cubes & mix well.
  • Pizza sauce is ready to be used for the pizza.




FOR THE PIZZA
  • Spread the pizza sauce evenly on the base.

  • Next, spread the cheese on top of the pizza sauce.

  • Preheat oven for 5 minutes.
  • Then place the pizza inside the oven & bake for 10-15 minutes at 200 degrees celsius.


  • Check when the pizza is well cooked & take it out.
  • Peppy paneer pizza is ready to serve.

NEUTRELA RICE

NEUTRELA RICE



INGREDIENTS
  • Rice-1 cup
  • Neutrela chunks boiled-1/4 cup
  • Water-2.5 cups
  • Tomato chopped-1 medium sized
  • Red chilli powder-1/4 teaspoon
  • Salt to taste (approx 1/2 teaspoon)
  • Garam masala powder-1/4 teaspoon
  • Desi ghee (you can even use oil)-1 tablespoon
  • Cumin seeds (jeera)-1/2 teaspoon
METHOD
  • Soak rice in water for around 10-15 minutes.
  • Heat desi ghee (or oil) in a pan & add cumin seeds to it.
  • As they crackle add chopped tomato & fry them till the mixture starts leaving oil.
  • Add salt, red chilli powder & garam masala powder & mix well.


  • Boil the neutrela chunks in hot water for 5-10 minutes & strain them.

  • As the tomatoes leave oil, add the boiled neutrela to it.

  • Fry neutrela in the tomatoes for around 2 minutes & then add soaked & washed rice to it.

  • Fry rice for a minute or so & then add 2.5 cups water to it.
  • Bring it to a boil & lower the flame & cover the pan half with a lid.
  • Let them get boiled till the water gets dried up.
  • As the water is dried up completely turn off the flame & cover completely with the lid for 5-10 minutes.
  • Neutrela rice are ready to serve.

NEUTRELA (SOYABEAN) CHUNKS (GRAVY)

NEUTRELA (SOYABEAN) CHUNKS (GRAVY)



INGREDIENTS
  • Neutrela (soyabean) chunks-1 cup
  • Tomatoes puree form-3-4
  • Ginger grated-1/4 inch
  • Asafoetida (hing)-a pinch
  • Cumin seeds (jeera)-1/2 teaspoon
  • Turmeric powder-1/2 teaspoon
  • Red chilli powder-1/2 teaspoon
  • Salt to taste
  • Oil-2 tablespoons
  • Dried fenugreek leaves (kasoori methi)-1/2 teaspoon
  • Garam masala powder-1/4 teaspoon
METHOD
  • Boil water in a pan & add neutrela to it.
  • Boil for 5-10 minutes & as it appears done, turn off the flame.
  • Strain out the water & rinse neutrela once with water (normal temperature).
  • Keep it aside.
  • Heat 2 tablespoons oil in a pan.
  • Add a pinch of hing (asafoetida) & 1/2 a teaspoon cumin seeds (jeera).
  • As they crackle, add grated ginger to it.
  • As the ginger turns brown, add tomatoes to it.
  • Add turmeric powder, red chilli powder & salt.
  • Mix them well.
  • As the mixture leaves oil, add kasoori methi to it.
  • Add the boiled neutrela & fry them them well till they are dried up.
  • Next, add a little water & fry them well till the water is dried up again.
  • Repeat this process 4-5 times.
  • This process makes the neutrela fried well & brings out a very nice flavour to it.
  • After frying them well, add 1-2 cups water & bring it to a boil.
  • Cover the pan with a lid & allow it to get cooked on a low flame till a thick gravy is formed.
  • As the appear cooked with a nice gravy turn off the flame & add garam masala powder to it.
  • Neutrela chunks are ready to serve.

MOONG DAL

MOONG DAL


INGREDIENTS
  • Moong dal-1 cup
  • Water-2 cups
  • Tomato puree form-1 medium sized
  • Turmeric powder-1/4 teaspoon
  • Red chilli powder-1/4 teaspoon
  • Asafoetida (hing)-a pinch
  • Cumin seeds (jeera)-1/4 teaspoon
  • Garam masala powder-1/4 teaspoon
  • Salt to taste
  • Coriander leaves-1-2 teaspoons
  • Green chilli chopped-1
  • Oil-1 tablespoon
METHOD
  • In a pan, add water & dal & boil on a low flame till dal is boiled well.
  • You can check by mashing dal from the back of the spoon.
  • If it gets well mashed, then dal is well boiled.
  • Turn off the flame & keep it aside.
  • Next, heat oil in a pan.
  • Add a pinch of asafoetida (hing)  & 1/4 teaspoon cumin seeds (jeera) & as they crackle, add tomato to it.
  • Add coriander leaves & chopped green chilli as well.
  • Next, add salt, red chilli powder, turmeric powder & mix well.


  • Cook on a low flame till the mixture leaves oil.


  • As the mixture leaves oil, add the boiled dal to it & bring it to a good boil.


  • At this point, check if there is a need for more water.
  • In case there is a need, add some water & boil well.
  • Cover the pan with a lid for a few minutes till dal is well cooked.
  • Keep checking in between & as it appears to be cooked well, add garam masala powder & turn off the flame.
  • Moong dal is ready to serve.

Tuesday 24 July 2012

BADAM (ALMOND) ROLL

BADAM (ALMOND) ROLL




INGREDIENTS
  • Badam (almonds)-1 cup
  • Sugar-1 cup
  • Milk-1/2 cup
  • Liquid Glucose-1 teaspoon
  • Food color-few drops
METHOD
  • Making the almond paste is very similar to the way we made it in badam kheer.
  • Soak almonds in boiling hot water for half an hour.
  • After half an hour, peel off the skin of the almonds.


  • Grind 1/2 a cup milk & almonds to a fine paste.



  • In a pan, add almond paste & sugar & stir continuously 7 cook both of them.
  • If you are adding liquid glucose, then add it at this time & stir well.
  • Cook till the mixture thickens enough that it can be rolled.
  • If you are not adding liquid glucose, check if the mixture is thick enough.
  • Turn off the flame.
  • Allow it to cool down & add color.



  • Make rolls out of the dough.
  • Badam (almond) roll is ready to serve.


BADAM (ALMOND) KHEER

BADAM (ALMOND) KHEER




INGREDIENTS
  • Badam (almonds)-1 cup
  • Sugar-1 cup
  • Milk-2-4 cups
  • Cardamom (elaichi) powder-1/4 teaspoon
METHOD
  • Soak badam (almonds0 in boiling hot water for half an hour.
  • After half an hour, peel off the skin from the almonds.


  • Next, add the almonds & half a cup milk to a mixer & blend them to a fine paste.



  • In a pan, add the almond paste & cook for 5-10 minutes stirring continuously till the flavour comes out & then add sugar to it & keep stirring.


  • Add the remaining milk & boil for 10-15 minutes.
  • Garnish with elaichi (cardamom) powder.
  • Badam (almond) kheer is ready to serve. Serve it cold.

PAV BHAJI

PAV BHAJI







INGREDIENTS
  • Potatoes cut into pieces-4-5
  • Peas-100 grams (1/3 cup)
  • Carrot sliced-2 medium sized
  • Capsicum sliced-1 medium sized
  • Tomatoes (puree form)-2-3 medium sized
  • Beetroot (grated) - 1/2 medium sized
  • Oil - 2 tablespoons
  • Butter-1 tablespoon
  • Salt-1 teaspoon
  • Red chilli powder-1/2 teaspoon
  • Pav bhaji masala-3 teaspoons
  • Garam Masala powder - 1/4 teaspoon
  • Paneer cubes-100 grams (1/3 cup)

METHOD
  • Cut all the vegetables into pieces.
  • Boil all the vegetables together in a pressure cooker.It will take 5 minutes to boil them in a pressure cooker.
  • Mash the vegetables & keep the water left over in the pressure cooker aside for later use.
  • Next, heat butter & oil in a pan & add capsicum to it.
  • Saute capsicum for a minute & then add tomatoes to it.
  • Add red chilli powder, salt, garam masala powder & pav bhaji masala to it.
  • Next, add grated beetroot & cook well.
  • Cook till the mixture starts leaving oil.
  • Pav bhaji masala from the company Everest is available without onion garlic.
  • Cook it for a minute & add the mashed vegetables to it.
  • Fry them together for a minute & add the left over water in the pressure cooker to these vegetables.
  • Bring it to a good boil & lower the flame & cook till the water is dried up.
  • Add paneer cubes to it & mix well &as it appears cooked, turn off the flame.
  • While serving add a little butter on top of the bhaji.
  • Cut the pav from the centre & add a little butter on a hot tawa.
  • Place the buns on the butter & cook well from both the sides till done.
  • Serve them hot with bhaji.

Monday 23 July 2012

CHILLI POTATOES

CHILLI POTATOES




INGREDIENTS
  • Potatoes-500 grams-5-6 medium sized potatoes 
  • Capsicum-1-2
  • Soya sauce-2 teaspoons
  • Sugar-2 teaspoons
  • Vinegar-2 teaspoons
  • Red chilli powder-1 teaspoon
  • Cornflour-3 tablespoons
  • Tomato ketchup-2 tablespoons
  • Salt to taste
  • Black pepper powder-1/2 teaspoon
  • Oil
MEHTOD
  • Peel & slice the potatoes in the form of fingers. They should be slightly thick.
  • To the sliced potatoes, add salt, black pepper powder & cornflour. Coat the potatoes with this mixture.
  • Keep them aside for half an hour.

  • Slice the capsicum into big pieces.

  • After half an hour, deep fry the potatoes till they turn golden brown in color.


  • Once, they turn golden brown take them out on a tissue paper so that the excess oil is soaked by the tissue paper.

  • Heat 1-2 tablespoons oil in a pan.
  • Add capsicum to the oil & fry for 1 minute.
  • Add red chilli powder, soya sauce, vinegar, sugar & tomato ketchup & mix well.
  • Soya sauce by the company FunFoods is available without onion & garlic.
  • Add the fried potatoes & fry them for another minute till they are all mixed well.
  • Chilli potatoes are ready to serve.

Wednesday 18 July 2012

VEG MANCHURIAN

VEG MANCHURIAN




INGREDIENTS

FOR THE BALLS
  • Cabbage grated-1 small sized
  • Carrots grated-2 medium sized
  • Capsicum grated-1 medium sized
  • All purpose flour (maida)-4 tablespoons
  • Green chillies chopped-2
  • Ginger grated-1/2 tablespoon
  • Salt to taste
  • Oil for deep frying
FOR GRAVY
  • Ginger grated-2 teaspoon
  • Green chillies chopped-2
  • Capsicum chopped-2 tablespoons
  • Oil-1 tablespoon
  • Sugar-2 teaspoons
  • Soya sauce-2 tablespoons
  • Tomato ketchup-1 tablespoon
  • All purpose flour (maida)-1 tablespoon
  • Water-2 cups
Tomato Ketchup without onion & garlic from the Company Tops & Kissan is easily available in the markets.
Do not use the regular tomato ketchup as it contains onion & garlic powder.


METHOD
  • Grate the vegetables for the balls.
  • For cabbage, boil water & add the grated cabbage to it.
  • Boil it for a minute & then drain out the excess water.
  • Squeeze out the excess water from the cabbage & it is ready to use.




  • Mix all the grated vegetables together.

  • To this mixture, add maida, green chillies, ginger & salt & mix well.

  • Make small small balls using the mixture & then deep fry these balls till they turn golden brown.



  • Deep fry on a medium flame as the vegetables will remain uncooked if fried on a high flame.

  • When the balls turn golden brown, take them out on a paper towel & keep them aside.

  • Next, prepare the gravy for the manchurian.
  • Heat oil in a pan.
  • Add ginger & green chillies & saute.
  • Add sugar & saute till it turns brown.
  • Next, add chopped capsicum & saute for a minute.
  • Mix water & maida & add to the mixture.
  • Add soya sauce & bring it to a boil.
  • Soya sauce from the company FunFoods is available & it contains no onion garlic.
  • Add salt & boilt till the gravy thickens & add tomato ketchup to it.
  • Add the balls to the gravy.
  • Veg manchurian is ready to serve.

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