Saturday 27 December 2014

AALU KULCHA (POTATO STUFFED BREAD)

AALU KULCHA (POTATO STUFFED BREAD)
 
 
 
 
 
INGREDIENTS
 
FOR THE DOUGH
  • Maida - 2 cups
  • Wheat flour - 1 cup
  • Powdered sugar - 1 teaspoon
  • Curd - 1/2 cup
  • Salt - 1/2 teaspoon
  • Baking powder - 1 teaspoon
  • Water for kneading
FOR THE FILLING
  • Potatoes (boiled and mashed) - 4-5
  • Ginger ( grated) - 1/4 inch
  • Salt to taste
  • Coriander powder - 1 teaspoon
  • Red chilli powder - 1/4 teaspoon
  • Amchoor powder - 1/4 teaspoon
  • Garam masala powder - 1/4 teaspoon
  • Green chillies chopped - 1
  • Coriander leaves (chopped)
  • Oil - 1-2 tablespoons
 
METHOD
 
FOR THE DOUGH
  • In a bowl mix all the ingredients specified above for the dough.
  • Knead a soft dough using water.
  • Cover it with a damp cloth and keep it aside for 2 hours.
 
FOR THE FILLING
  • Heat oil in a pan.
  • Add grated ginger to it.
  • As it crackles, add all other spices and chopped green chillies.
  • Allow them to crackle for a few seconds.
 
  •  Now, add boiled and mashed potatoes to this masala.
  • Add chopped coriander to it and mix well.
  • Filling is ready to be used for aalu kulcha.
  • Keep aside.
 
FOR AALU KULCHA
  • Take a lemon sized ball of the dough.
  • Flatten it a little, and add a tablespoon of the potato filling in the centre.
 
  • Seal the dough from all sides.
  • Roll it in the form of a chapatti.
 
  • On a hot tawa, add a teaspoon of oil.
  • Put the chapatti on the tawa.
 
  • After a minute turn it upside down.
 
  • Apply a little oil on the top.
  • Turn it upside down again.

  • Repeat the process till it is well cooked from both the sides.
  • Once done, apply butter on the top and serve hot.
  • There is another method of making tandoori aalu kulcha. Take a smaller ball of the dough and roll it into a chapatti with some potato filling inside. Take a tawa. Apply a little water on the top of the rolled kulcha. Now on a hot tawa place the rolled kulcha such that it gets stuck to the tawa. Now invert tawa on the top of gas flame. Cook till it is well cooked. Once done, remove it from the tawa and cook the other side too. Tandoori aalu kulcha is ready to serve.

 
 
 

Thursday 25 December 2014

MINCED SOYA CURRY

MINCED SOYA CURRY
 
 
 
 
 
 
INGREDIENTS
  • Neutrela (soya) granules - 1 cup
  • Neutrela (soya) chunks - a handful (optional)
  • Tomatoes (chopped) - 4-5 medium sized
  • Ginger (grated) - 1/2 inch
  • Heeng (asafoetida) - a pinch
  • Cumin seeds (jeera) - 1/4 teaspoon
  • Green chillies (whole) - 1-2
  • Turmeric powder - 1/4 teaspoon
  • Red chilli powder - 1/2 teaspoon
  • Salt to taste - 1-1.5 teaspoons
  • Kasoori methi - 1 teaspoon
  • Garam masala powder - 1/4 teaspoon
  • Pao bhaji masala - 2-3 teaspoons
  • Oil - 2 tablespoons
  • Coriander leaves chopped for garnish
 
METHOD
  • Soak neutrela granules and chunks in normal water for around 2-3 hours.
  • Keep aside.
  • After soaking them in water, neutrela becomes soft ready to be cooked.
  • Heat oil in a pan.
  • Add heeng (asafoetida), jeera (cumin seeds) and grated ginger to the hot oil.
  • Allow them to crackle.
 
  • As they crackle, add chopped tomatoes and green chillies to the pan.
  • After around 5 minutes, add turmeric powder and mix well.
  • Next, add red chilli powder, salt, kasoori methi, pao bhaji masala and garam masala powder and allow them to get cooked well.
  • As the mixture leaves oil, lower the flame.

  • Now to this mixture, add soaked neutrela chunks and granules and mix them well.
  • Toss them well till water gets dried up completely.

 
  • Next add a little quantity of water and toss them well again till water gets dried up completely.
  • Repeat this process 3-4 times.
  • This makes the soya cook really well and removes the raw flavour from it completely.
  • Now add 2-3 cups water.

  • Bring it to a good boil on high flame and then lower the flame.
  • Now, cover the pan with a lid and let the water get dried up.
  • Once a slightly thick gravy is formed and water is just enough to form a nice gravy and it is well cooked, turn off the flame.
  • Garnish with chopped coriander leaves.
  • Soya keema (veg) is ready to serve.
 



Saturday 13 December 2014

ALFREDO PASTA (WHITE SAUCE)

ALFREDO PASTA (WHITE SAUCE)
 
 
 
INGREDIENTS
  • Pasta - 1/2 cup
  • Butter - 1/2 tablespoon
  • Capsicum (cut into squares) - 1 medium sized
  • Chilli flakes - 1/2 teaspoon
  • Oregano - 1 - 1.5 teaspoons
  • Milk - 1 cup
  • Maida (all purpose flour) - 1.5 teaspoons
  • Warm water - 1/4 cup
  • Salt to taste - 1/2 - 3/4 teaspoon
  • Sugar - 1/2 teaspoon
  • Cheese (chopped or grated) - 2 tablespoons
 
METHOD
  • Boil pasta as per the instructions given on the packet.
  • Keep aside.
  • Heat butter in a pan.
  • Add capsicum, chilli flakes and 1 teaspoon oregano to the pan and mix well.
  • Saute them together for around 5 minutes.
  • After 5 minutes, add milk and bring it to a boil.
  • In the meantime, dilute maida (all purpose flour) in warm water.
  • Pour it into milk.
  • Allow it to get cooked well.
  • After some time, thick gravy is formed.
  • Add boiled pasta to it and mix.
  • Add salt and sugar.
  • Let them get cooked.
 
  • When it is almost cooked, add grated cheese to it.
  • Cheese will melt.
  • At this stage, turn off the flame.
  • Add good amount of oregano & mix well.
  • Alfredo pasta (white sauce) is ready to serve.
 

Wednesday 10 December 2014

VEG SPRING ROLLS

VEG SPRING ROLLS
 
 
 
 
 
 
INGREDIENTS
 
FOR THE OUTER COVERING
  • Maida (all purpose flour) - 300 grams
  • Salt to taste - 1/2 teaspoon approx
  • Hot oil - 3 teaspoons
  • Oil for deep frying
 
 
FOR THE FILLING
  • Carrots (chopped) - 3 medium sized
  • Capsicum (chopped) - 1 medium sized
  • Cabbage (chopped) - 1 medium sized
  • Salt to taste - 1/2-3/4 teaspoons approx
  • Black pepper powder - 1/4 teaspoon
  • Red chilli powder - 1/4 teaspoon
  • Soya sauce (optional) - 2-3 teaspoons
  • Vinegar - 1 teaspoon
  • Oil - 2 tablespoons
 
 
FOR THE PASTE
  • Maida (all purpose flour) - 3-4 tablespoons
  • Water
 
METHOD
 
FOR THE OUTER COVERING (DOUGH)
  • First of all, prepare the dough and keep aside.
  • In a bowl take maida, add salt and hot oil.
  • Mix well.
  • Add water and knead the dough.
  • When done, glaze it with a little oil and cover with a damp cloth.
  • Keep the dough aside.
 
 
FOR THE FILLING
  • Next, prepare the filling for the spring rolls.
  • First of all, heat water in a pan and add chopped cabbage to it.
  • Boil for a minute and turn off the flame.
  • Strain the excess water and allow it to dry up a little.
  • Cabbage is ready to use.
  • Next, heat 2 tablespoons of oil in a pan.
  • Add the chopped cabbage, carrots and capsicum to the hot oil.
 
  • Saute for around 3-4 minutes.
 
  • Now, add salt, red chilli powder, black pepper powder, soya sauce and vinegar into these vegetables.
  • Mix well. Cook for around 5 minutes and turn off the flame when the vegetables are a little crunchy.
 
  • Filling is ready for the spring rolls.
  • Keep it aside.
 
FOR THE PASTE
 
The paste is used to seal the spring roll sheets from all sides to prevent oil from entering inside.
 
  • Now, mix maida and water and beat them together a little.
  • Paste is now ready.
 
 
FOR THE SPRING ROLLS
 
  • Take a lemon sized dough ball.
  • Roll it into a thin chapati. You can use normal wheat flour for dusting the dough while rolling.
 
  • Slice it into a square shaped sheet.
  • Now, place a tablespoon of the filling previously prepared.
  • Apply a little paste in the edges and fold the edges as shown in the picture below.
 
 
  • Now roll it in the form of a spring roll.
 
  • Now, seal the edges with the paste.
 
  • It is ready to be deep fried.
  • Heat oil in a pan for deep frying.
  • Drop the spring roll prepared into the hot oil.
  • Deep fry till it turns golden brown from both the sides.
  • Take it out on a paper towel or a tissue paper.

  • Cut it into 2 halves.

 
 
 
  • Veg spring rolls are ready to serve.
 


Monday 1 December 2014

COCONUT LADDU

COCONUT LADDU
 





INGREDIENTS
  • Milkmaid condensed milk - 1/2 cup
  • Fresh coconut (grated) - 1 cup

METHOD
  • Heat a pan.
  • Pour condensed milk to the pan and add grated coconut to it.

  • Mix them well and cook them on medium flame till the mixture starts leaving the sides of the pan.

  • Once it starts leaving the side of the pan, turn off the flame.
  • Take it out on a plate allow the mixture to cool down a little.

  • When the mixture is still warm, roll into round laddu.
  • Coconut laddu is ready to serve.



 

Saturday 13 September 2014

POTATO SPINACH TIKKI WITH MC DONALD'S STYLE MAYONNAISE DIP

POTATO SPINACH TIKKI WITH MC DONALD'S STYLE MAYONNAISE DIP
 
POTATO SPINACH TIKKI
 
 
 
 
 
INGREDIENTS
  • Potatoes (boiled and mashed) - 4-5 medium sized
  • Spinach (chopped) - 100-200 grams approx
  • Bread slices - 2
  • Green chillies chopped - 1
  • Red chilli powder - 1/4 teaspoon
  • Ajwain - a pinch
  • Anardana powder - 1/4 teaspoon
  • Dhania powder - 1/4 teaspoon
  • Salt to taste
  • Garam masala powder - 1/4 teaspoon
  • Oil for deep frying
 
 
METHOD
  • Mix the boiled and mashed potatoes with chopped spinach leaves.
  • Add crumpled bread slices to this mixture.
  • Mix them well using your hands.
 
 
 
  • Now add red chilli powder, dhania powder, anardana powder, ajwain, green chillies chopped and salt to taste.
  • Mix them well using your hands.
 
  • Now roll out tikkis out of this potato spinach mixture.
 
  • Heat oil in a pan for deep frying.
  • Drop tikki one by one into the hot oil.
  • Take them out once they turn golden brown in color.
  • Potato spinach tikki is ready to serve.




MC DONALD'S STYLE MAYONNAISE DIP



INGREDIENTS
  • Eggless Mayonnaise - 3-4 tablespoons
  • Tomato Ketchup - 1-2 tablespoons
*Tomato ketchup without onion garlic is easily available in the market.

METHOD
  • Mix eggless mayonnaise with tomato ketchup.



 

  • Mix them well.
  • Mc Donald's style mayonnaise dip is ready to serve.
 

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