Tuesday, 28 April 2015

PEANUT DIP

PEANUT DIP (CHUTNEY)





INGREDIENTS
  • Peanuts - handful
  • Cumin seeds (jeera) - 1/4 teaspoon
  • Red chilli powder - 1/4-1/3 teaspoon
  • Salt to taste - 1/4 teaspoon approx.
  • Water

METHOD
  • Dry roast peanuts along with cumin seeds (jeera) on a heavy bottomed pan.
  • Roast them till they turn slightly brown in colour and the raw flavour goes away.

  • Turn off the flame and take these roasted peanuts out.
  • In a mixer grinder add these peanuts along with red chilli powder & salt.
  • Add water just enough to cover half the peanuts.
  • Grind them to a smooth paste in the form of a dip or a chutney.

  • Peanut dip is ready to serve.
 

Saturday, 25 April 2015

VADA PAV

VADA PAV



Vada pav has two elements and two dips, out of the two elements one is used as a filling i.e. aalu bonda and second is pav that is used as an outer layer of vada pav. It also has two dips, one is pudina (mint) chutney (recip available here) and the other one is peanut dip (recipe for the same would be updated soon)

First we will have a look at aalu bonda recipe.

INGREDIENTS
 
FOR AALU BONDA
 
For the filling
  • Potatoes (boiled, peeled & mashed) - 3-4 medium sized
  • Cumin seeds (jeera) - 1/4 teaspoon
  • Mustard seeds - 1/4 teaspoon
  • Turmeric powder - 1/4 teaspoon
  • Red chilli powder - 1/4 teaspoon
  • Salt to taste
  • Oil - 2 tablespoons
For the outer covering
  • Besan (chickpea flour) - 4-5 tablespoons
  • Salt - 1/4 teaspoon - 1/3 teaspoon
  • Red chilli powder - 1/4 teaspoon
  • Water
  • Oil for deep frying
FOR VADA PAV
  • Pav (you can use pav used for pav bhaji) - 6
  • Pudina (mint) chutney - Recipe can be seen here
  • Peanut dip - recipe will be updated soon
 
METHOD
  • First we prepare potato filling.
  • Heat oil in a pan.
  • Add jeera (cumin seeds) & mustard seeds to hot oil.
  • Allow them to crackle.
  • As they crackle, add mashed potatoes to the pan & mix well.
 
 
  • Add salt, turmeric powder & red chilli powder to these potatoes & mix well.
 
 
  • Add chopped coriander & potatoes are ready to be used as a filling.
  • Now make lemon sized balls using these potatoes.
  • Keep them aside.

  • Next, prepare the besan (chickpea) paste for the outer covering.
  • Add a little water step by step to make a slightly thick liquid to coat the potato balls.
  • Add salt & red chilli powder to it & mix well.

  • Next heat oil in a heavy bottom pan to deep fry aalu bonda.
  • Dip a potato ball in besan and coat it well for both sides.


  • Drop it in hot oil for deep frying.
  • Deep fry from both the sides till it turns golden brown in colour & is well cooked.

  • When done take it out on a paper towel or a tissue paper.
  • Aalu bonda is ready to be used for vada pav.



  • Now slice the pav from the centre till half sliced.
  • Apply pudina (mint) chutney on the upper side.
  • Apply peanut dip on the lower side.
  • Place the aalu bonda inside.
  • Vada pav is ready to serve.
 

Friday, 17 April 2015

POTATO WEDGES (BAKED/AIRFRIED)

POTATO WEDGES (BAKED/AIRFRIED)




INGREDIENTS
  • Potatoes (peeled) - 3-4
  • Olive oil - 3-4 tablespoons
  • Red chilli powder - 1/4 teaspoon
  • Chilli flakes - 1/4 teaspoon
  • Salt - 1/2 teaspoon (adjust according to taste)


METHOD
  • Slice potatoes in the form of french fries, slightly thicker than the normal ones.
  • In a bowl mix oil, salt, red chilli powder & chilli flakes.
  • Now add the sliced potatoes to the oil mixture prepared & coat each slice with the oil coating.
  • Keep it aside for 5-7 minutes.

  • Do not keep it aside for a longer time as otherwise potatoes will start leaving water & along with that all the spices too get separated.
  • Next preheat an oven or an airfryer at 180 degrees celsius for around 2-3 minutes.
  • Place all the wedges on the baking rack. You can place them on a silver foil paper as well.

  • Bake them at 180 degrees Celsius for around 15-20 minutes or until crisp.

  • When perfectly crispy & done, take them out.
  • Potato wedges are ready to serve.
  • Serve them hot with tomato ketchup.

 

Monday, 6 April 2015

SCHEZWAN RICE

SCHEZWAN RICE





INGREDIENTS
  • Rice - 1/4 cup
  • Salt to taste
  • Capsicum (chopped) - 1 medium sized
  • Carrot (chopped) - 1-2 medium sized
  • Cabbage (chopped) - 1/2
  • Schezwan sauce - 1 teaspoon (click here for the recipe)
  • Vinegar - 1/2-1 teaspoon
  • Oil - 1 tablespoon
METHOD
  • First we prepare rice to be used to make schezwan rice.
  • Soak rice in water for around 20 minutes.
  • Next, heat water (double the quantity of rice) in a heavy bottomed pan.
  • Add soaked rice to it.
  • Also add salt as per taste.
  • Bring it to a good boil & cover the pan with a lid.
  • When water gets dried up completely, turn off the flame.
  • Rice is ready to use. Keep it aside.
  • Now, prepare cabbage to use.
  • Boil water in a pan, add chopped cabbage to it.
  • After boiling it for a minute, turn off the flame.
  • Strain off the excess water & cabbage is ready to use.
  • Next, heat oil in a pan.
  • Add chopped capsicum, chopped carrot & chopped cabbage to it.


  • Saut√© these vegetables for 1-2 minutes.
  • Add a teaspoon of schezwan sauce & vinegar to these vegetables.
  • Add a little salt according to taste.


  • Mix them well & add boiled rice to these vegetables.

  • Mix them well & fry rice for a few minutes till they are well cooked.

  • Schezwan rice are ready to serve.

 
 


 

Sunday, 5 April 2015

SCHEZWAN SAUCE

SCHEZWAN SAUCE

 
 
 
INGREDIENTS
  • Dry whole red chillies - 10-15
  • Ginger (grated) - 1/4 inch
  • Salt to taste
  • Vinegar - 1/4-1/2 teaspoon
  • Sugar - 1/2 teaspoon
  • Oil - 1-2 tablespoons
  • Water - 1/2 cup
 
METHOD
  • Soak whole dry red chillies in slightly warm water for around 1-2 hours.
  • After they are well soaked, grind well soaked whole dry red chillies.
 

 
  •  Next, heat oil in a pan.
  • Add grated ginger to it.
  • As ginger crackles, add red chilli paste to it.
  • Cook it well till it leaves oil. You will be able to see oil at the edges.
  • Now, add salt, vinegar & sugar to it. 
  • Once mixed well add 1/2 a cup water to it.
  • Let it boil well for a few minutes till you get nice & thick sauce.
 
  • Once it gets well cooked, turn off the flame.
  • Schezwan sauce is ready to serve.
  • You can adjust the spices according to your taste.
  • You can keep it refrigerated in an air tight container for around 2-3 weeks.
 
 
 
 
 

Friday, 3 April 2015

PANEER MANCHURIAN

PANEER MANCHURIAN

 
 



INGREDIENTS
  • Paneer cubes - 200 grams
  • Capsicum (chopped) - 1/2 medium sized
  • Cabbage (chopped) - 1/2 medium sized
  • Ginger (grated) - 1/2 inch
  • Corn flour - 2 tablespoons
  • Water - 1/4 cup + 1/4 cup
  • Soya sauce - 1-2 tablespoons
  • Vinegar - 1/2 teaspoon
  • Tomato ketchup - 2 tablespoons
  • Sugar - 1/4 teaspoon
  • Oil - 2 tablespoons + for deep frying
  • Salt to taste
  • Black pepper powder - 1/4 teaspoon

METHOD
  • Mix 1 tablespoon cornflour in 1/4 cup water.
  • Next, heat oil for deep frying.
  • Now dip paneer cubes in water & cornflour mix.
  • Deep fry in hot oil till it turns golden brown in colour.
  • Take them out on a paper towel & keep aside.
  • Now, in order to make cabbage ready to eat, boil water in a pan.
  • Add chopped cabbage to the boiling water.
  • Boil for a minute and turn off the flame.
  • Strain off the excess water & cabbage is ready to use.
  • Next, we prepare gravy for the Manchurian.
  • Heat 2 tablespoons oil in a pan.
  • Add grated ginger to it.
  • As it crackles, add chopped capsicum & cabbage to it.
  • Saut√© these vegetables together for 3-4 minutes.
  • Add salt and black pepper powder to it. Mix well.
  • Next add soya sauce, vinegar & tomato ketchup to the mixture.
  • After cooking them for a minute, add 1 cup water to it.
  • Bring it to a good boil and add (1 tablespoon cornflour + 1/4 cup water) to it.
  • Lower the flame and let it simmer till a nice slightly thick gravy is formed.
  • Add sugar to the gravy at this point.
  • Once the gravy is ready, add fried paneer cubes to it & cook for another 5 minutes.
  • Once well cooked, turn off the flame.
  • Paneer Manchurian is ready to serve.

Wednesday, 1 April 2015

ANGOORI RASMALAI

ANGOORI RASMALAI
 
 
 
 
 
 
INGREDIENTS
  • Milk (full cream milk preferred) - 1 litre (1/2 litre for rasmalai balls & 1/2 litre for syrup)
  • Lemon juice of 1 lemon
  • Sugar - 1/3 cup (sugar syrup) + 2-3 tablespoons (thickened milk)
  • Water - 1 cup
  • Cardamom powder - 2-3 pinch
  • Saffron strands - a few
METHOD
  • First we make rasmalai balls.
  • Boil 1/2 a litre milk and as it comes to a boil, add lemon juice to it.
  • As soon as you add lemon juice, you will see milk starts curdling.
  • Once it is done, turn off the flame and you will see green whey gets separated.
  • Strain off the water and separate the milk or chenna as we call it.
  • Rinse it with water 2-3 times so that lemon effect goes away.
 
 
 
  • Next, start kneading with your palms for around 2-3 minutes, till you get a soft dough.
 
  • Now divide the dough into very small balls.
  • You will get approximately 18-20 chenna balls.
  • We keep the size of these balls very small, because once the are dipped into sugar syrup they double in size.

  • In the meantime, boil 1 cup water in a pan and add 1/3 cup sugar to it.
  • Also add a little cardamom (elaichi) powder to it.
  • Boil it well till the sugar gets dissolved completely.
  • As soon as it is done, add the rasmalai balls to it and cover the pan.
  • Make sure that the pan is big enough so that chenna balls get enough space to double in size.
  • It will take around 10-15 minutes.
  • Check after 10 minutes and if you see they have risen well, turn off the flame.
  • Keep them aside.

  • Next step is to make rasmalai syrup to dip chenna balls.
  • Boil 1/2 a litre milk in a heavy bottomed pan.
  • Boil it till it becomes almost 3/4th in quantity or a little more thicker if you like it that way.
  • Mix a few saffron strands in 1-2 tablespoons hot milk.
  • Pour these saffron strands into thickened milk.
  • Also add a little cardamom powder & 2-3 tablespoons sugar.
  • Boil well and Rasmalai syrup is ready.
  • Turn off the flame.
  • Now, take chenna balls out of sugar syrup and add them to the rasmalai syrup.
  • Garnish with saffron strands.
  • Angoori rasmalai is ready to serve.
  • Tastes best when chilled.
 

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