Tuesday 10 November 2015

POTATO MINT CUTLET (AALU PUDINA TIKKI AIRFRIED)

POTATO MINT CUTLET (AALU PUDINA TIKKI AIRFRIED)



INGREDIENTS

  • Potatoes (boiled and mashed) - 5-6 medium sized
  • Mint (pudina chopped) - 2 tablespoons
  • Coriander leaves chopped - 2 tablespoons
  • Salt - 3/4th teaspoon (adjust according to taste)
  • Red chilli powder - 1/2 teaspoon
  • Dried mango powder (amchoor) - 1/3 teaspoon
  • Corn flour - 2 teaspoons
  • Oil - 2-3 tablespoons (if using air fryer otherwise oil for deep frying)

METHOD

  • In case you are using air fryer then we need to cook potatoes first to make a mix.
  • Heat 2-3 tablespoons oil in a pan and add boiled and mashed potatoes to it.
  • Toss them well and then add salt, red chilli powder, amchoor powder and cornflour and cook and mix well.
  • Add coriander and mint leaves and cook well.
  • In case you are not using the airfrier, mix all the ingredients except oil. 



  • Next, make small round cutlets.



  • If using airfrier,grease the surface and airfry at 180 degrees for around 12-15 minutes till they turn golden brown in colour.



  • If not using airfrier, heat oil for deep frying.
  • Deep fry cutlets till they turn golden brown in color. 
  • Potato mint cutlets are ready to serve.

Wednesday 21 October 2015

SOOJI HALWA

SOOJI HALWA



INGREDIENTS
  • Semolina (Sooji)-1 cup
  • Desi Ghee-1/2 cup
  • Sugar-1 cup
  • Boiled Water-4 cups
  • Dry coconut-grated
  • Cardamom powder-a pinch for flavour
  • Raisins

METHOD
  • Heat desi ghee in a pan.
  • Add semolina to it & stir continuously till the color turns to brown.
  • Add the cardamom powder & sugar & stir for 2-3 minutes.
  • Next add boiling hot water & stir continuously to avoid the formation of lumps.
  • Cook till it becomes slightly thick & then add raisins & grated coconut.
  • Garnish with grated coconut.
  • Sooji halwa is ready to serve.


Saturday 17 October 2015

CHOCO LAVA CAKE

CHOCO LAVA CAKE
 





INGREDIENTS
  • All purpose flour (maida) - 1 tablespoon
  • Cocoa powder/carob powder - 1.5 teaspoon
  • Powdered sugar - 1 tablespoon
  • Salt - a pinch
  • Baking powder - a pinch
  • Baking soda - a pinch
  • Butter (melted) or oil - 2 teaspoon
  • Milk - 3 tablespoons
  • A piece of chocolate

METHOD
  • Sieve maida, cocoa powder, sugar, salt, baking soda & baking powder.
  • Next, add butter/oil & milk & mix well.
  • Next, take a silicon mould & grease it with oil or butter.
  • Then, add half of the batter.
  • Keep a piece of chocolate on the batter.
  • Now, add remaining batter.
  • Next, keep the mould in the microwave (normal mode, high power) & microwave for 1 minute or around 1 minute 30 seconds (adjust the time according to the microwave settings).
  • Let it cool down & invert the mould.
  • Choco lava cake is ready to serve.
 

Tuesday 6 October 2015

FRIED RICE

FRIED RICE
 
 



 
INGREDIENTS
  • Rice - 250 grams
  • Carrot (finely chopped) -2 medium sized
  • Capsicum (finely chopped) - 1 small sized
  • Cabbage (finely chopped) - 1/4 cup
  • Baby corn (sliced) - few strands
  • Green chillies chopped - 1-2
  • Soya sauce - 2 tablespoons
  • Chilli sauce - 2-3 tablespoons
  • Salt to taste
  • Red chilli powder - 1/4 teaspoon
  • Black pepper powder - 1/4 teaspoon
  • Oil - 4 tablespoons
  • Water - 3 times the quantity of rice
METHOD
  • First we cook rice.
  • Soak rice in water for around 20 minutes.
  • After 20 minutes, strain off the excess water.
  • In a heavy bottom pan, add rice & 3 times water as the quantity of rice. Mainly we have to cook rice to the extent of 90%. Adjust the quantity of water accordingly.
  • Also add 1-2 tablespoons oil & a little quantity of salt.
  • Cook on high flame till it comes to a good boil & then reduce the flame.
  • Let water get soaked off & rice are ready to be used for fried rice.
  • Keep aside.
  • Next heat oil in a pan.
  • Add finely chopped carrot, cabbage, capsicum, green chillies & baby corn & let them crackle for a minute.
  • Next add salt (to taste), red chilli powder, black pepper powder & mix well.
  • Add soya sauce & chilli sauce & mix well.
  • Now, add cooked rice to this mixture & toss & cook them well.
  • Fried rice are ready to serve.
  • Taste best when served with Manchurian - Click here for the recipe

 

Sunday 4 October 2015

SPICY & SOUR POTATOES (DRY)

SPICY & SOUR POTATOES (DRY)




INGREDIENTS

  • Potatoes (peeled & sliced into rounds) - 5-6 medium sized
  • Mustard oil - 2 tablespoons
  • Red chilli powder - 1/2 teaspoon
  • Coriander (dhania) powder - 1-1.5 teaspoons
  • Anardana powder - 3/4 teaspoon
  • Dried mango powder (amchoor) - 1/4 teaspoon
  • Turmeric powder - 1/4 teaspoon
  • Roasted cumin (bhuna jeera) powder - 1/2 teaspoon
  • Salt - 1 teaspoon (approx.) (adjust according to taste)

METHOD
  • Heat mustard oil in a pan.
  • Heat oil till it gets burnt. It is indicated by smoke and fumes that start coming out of hot oil.
  • Turn off the flame. Let this oil get cooled down a bit.
  • Next,peel and slice potatoes into round chips.
  • Keep aside.

  • Now, mix together red chilli powder, coriander powder, roasted cumin powder, turmeric powder, anardana powder, amchoor powder & salt in a bowl.

  • Now place the sliced potatoes in this spices mix & cover each slice well.
  • Keep these marinated potatoes aside.

  • Next heat the burnt mustard oil again.
  • Add the marinated potatoes to the hot oil & roast & toss well.

  • Cook & toss them well on medium flame till they are soft and well cooked.
  • Turn off the flame.
  • Spicy & sour potatoes are ready to serve.

Friday 25 September 2015

CORN KEBABS

CORN KEBABS
 



 
 
INGREDIENTS
  • Potatoes (boiled & mashed) - 4-5 medium sized
  • Corn kernel - 100 grams
  • Carrot (grated) - 1
  • Mint leaves (chopped) - 1-2 tablespoons
  • Coriander leaves (chopped) - 1-2 tablespoons
  • Cornflour - 3-4 teaspoons
  • Red chilli powder - 1/2 teaspoon
  • Salt (adjust according to taste) - 3/4 teaspoon approx.
  • Dried mango powder (amchoor) - 1/4 teaspoon
  • Green chillies (chopped) - 2
  • Oil for deep frying
METHOD
  • In a pressure cooker, add corn kernel and water just enough to cover corn.
  • Pressure cook for around 5 minutes so that corn becomes soft enough to be used for the kebabs.
  • After around 5 minutes, turn off the flame and let the pressure release.
  • Next, grind it coarsely to get very small pieces of corn left.
  • Strain off the excess water from the corn.
  • Now, in a bowl add mashed potatoes, grated carrot and corn and mix them well.
  • Next, add cornflour, red chilli powder, salt, amchoor, chopped green chillies, mint leaves and coriander leaves and mix well.
  • A nice potato mix is ready for the kebabs.
  • Heat oil in a pan for deep frying.
  • Take some potato mixture and mould it in the form of a small tikki using a little water or oil.
  • Drop it into hot oil and deep fry till it turns slightly brown in colour. Deep fry on low flame so that it gets cooked well from the inside.
  • As it turns brown in colour, turn off the flame and take it out on a paper towel or a tissue paper to soak excess oil.
  • Corn kebabs are ready to serve.
 
 

Thursday 6 August 2015

KADHAI PANEER

KADHAI PANEER
 

 
 
 
 
 
INGREDIENTS
  • Paneer (cottage cheese sliced into thick cubes) - 1/2 kg
  • Capsicum (chopped) - 1 medium sized
  • Red bell pepper - 1 medium sized
  • Yellow bell pepper - 1 medium sized
  • Tomato puree - 200 grams
  • Tomatoes (chopped) - 2
  • Cabbage (chopped) - 1/2
  • Salt (to taste) - 1.5 teaspoons approx. (adjust according to taste)
  • Black Pepper - 1/2 teaspoon
  • Dhaniya (coriander) powder - 1 teaspoon
  • Soya sauce - 1 teaspoon
  • Tomato Ketchup - 1-2 teaspoons
  • Oil - for deep frying
 
METHOD
  • Slice all the vegetables and cottage cheese and keep them aside.
  • To make cabbage ready to use, boil water in a pan and add sliced cabbage to it.
  • Bring it to a light boil & turn off the flame.
  • Strain off the excess water and let it dry a little.
  • Cabbage is ready to use.
  • Heat oil for deep frying in a pan.
  • Saute all the vegetables (bell peppers, capsicum, paneer, cabbage) for around 2 minutes to retain the crunchiness in the vegetables.
  • Take them off oil and keep them aside.
  • Next, heat 2 tablespoons oil in a pan.
  • Add tomato puree to it.
  • When it starts leaving oil, add chopped tomatoes and cook for another 2 minutes.
  • Now, add salt, black pepper powder & coriander powder and mix well.
  • After 2 minutes, add all the lightly fried vegetables to this mixture.
  • Now, cook them for around 4-5 minutes till water gets a little dried up.
  • Add tomato ketchup to it and mix well.
  • Turn off the flame.
  • Kadhai paneer is ready to serve.
 
 


Thursday 7 May 2015

CHECKERBOARD COOKIES

CHECKERBOARD COOKIES
 
 
 
 
INGREDIENTS
 
FOR VANILLA DOUGH
  • All purpose flour (maida) - 3/4 cup
  • Powdered sugar - 4 tablespoon
  • Butter - 4 tablespoon
  • Vanilla extract - 1 teaspoon
  • Baking powder - a pinch
  • Salt - a pinch
FOR CHOCOLATE DOUGH
  • All purpose flour (maida) - 3/4 cup
  • Powdered sugar - 5 tablespoon
  • Butter - 4 tablespoon
  • Cocoa powder - 1 tablespoon
  • Baking powder - a pinch
  • Salt - a pinch
 
METHOD
  • First make vanilla dough. Mix all purpose flour, baking powder & salt & keep aside.
  • Next, cream butter & sugar together & add vanilla extract to it.
 
  • Now mix flour mixture together with butter & sugar till a bread crumbs sort of mixture is formed.
 
 
  • Now knead dough by adding a little quantity of milk to it.
 
 
  • Keep it aside.
  • Now, make chocolate dough. Mix cocoa powder, all purpose flour, baking powder & salt & keep aside.
  • Cream butter & sugar together & add it to the flour mixture till a bread crumbs sort of mixture is formed.
 
 
  • Add a little quantity of milk & knead it into a soft dough.
  • Now flatten both the dough separately into a round thick slab.

 

 
  • Next, wrap them in a cling wrap & refrigerate it for around 1-2 hours.
  • After 1-2 hours, take them out & slice into thick long strips.


 
  • Now, in order to make the checkerboard pattern.
  • Place two chocolate strips & one vanilla strip alternatively for the bottom layer.
  • Now, for the middle layer, place vanilla strip on top of chocolate layer & chocolate layer on top of vanilla layer.
  • Similarly, place strips for the topmost layer.

  • Once this is done, press the layers together to form the checkerboard pattern.
  • Now slice it into square checkerboard cookies using a sharp knife.

  • Assemble the left over dough & make any pattern of your choice using the leftover dough.
  • I made round cookies using the same.



  • Grease a cookie sheet with a little oil.
  • Place the cookies on the cookie sheet & they are ready to be baked.
  • Leave enough space between the cookies to allow them to rise perfectly.
  • Preheat oven at 180 degrees Celsius for around 5 minutes.
  • Bake it for around 13-15 minutes at 180 degrees Celsius or till they are well baked.
  • Timings may vary according to your oven so keep a check when you bake the cookies.
  • Take them out of the oven.
  • Checkerboard cookies are ready to serve.





MACARONI PASTA (SOUTH INDIAN STYLE)

MACARONI PASTA (SOUTH INDIAN STYLE)
 
 
 
 
 
 
INGREDIENTS
  • Macaroni - 1 cup
  • Tomatoes (puree form) - 3 medium sized
  • Mustard seeds - 1/2 teaspoon
  • Dry whole red chillies - 2
  • Salt - 3/4 teaspoon (adjust according to taste)
  • Turmeric powder - 1/4 teaspoon
  • Red chilli powder - 1/4 teaspoon
  • Garam masala powder - 1/4 teaspoon
  • Tomato ketchup - 2 tablespoons
  • Vinegar (optional) - 1 teaspoon
  • Oil - 2 tablespoons
  • Water - 1/2 cup
 
METHOD
  • Boil macaroni pasta as per the instructions given on the packet.
  • Once ready, keep it aside.
  • Heat oil in a pan.
  • Add mustard seeds & whole dry red chillies & allow them to crackle.
 
  • As they crackle, add tomato puree to it.
  • Add turmeric powder, red chilli powder, salt & garam masala powder & mix well.
  • Allow them to get cooked well till the mixture leaves oil.
  • Next, add tomato ketchup & vinegar & mix well.
  • Add water to this mixture & bring it to a boil till a nice thick gravy is formed.
  • Add the boiled macaroni to this nice gravy formed & allow it to get cooked for around 5 minutes.
 
 
 
  • Once when well cooked turn off the flame.
  • Macaroni pasta is ready to serve.

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