Wednesday, 18 December 2013

ACHARI CHANA (CHICKPEAS IN PICKLES FLAVOUR) (NO ONION-GARLIC)


It's a dry version of Achari Chana Masala. Any one can make it thick or thin gravy as your choice. It's Spicy-tangy-sweet in flavour.

Ingredients :-
Boiled Chick Peas / Chana - 1 cup
Grated Ginger - 1/2 tsp
Grated Mango Ginger - 1/2 tsp
Tomato puree - 2 nos.                                                       
Chopped Green Chilly - 2-3 nos.
Chopped Coriander leaves
Turmeric powder - 1/2 tsp
Kalonji (Nigella seeds) -1/2 tsp
Fennel seeds - 1/2 tsp
Mixed Pickle - 1 tsp (as your choice) (No onion-garlic)
Lilttle Sugar - 1/2 tsp
Lemon Juice - 1 tsp 
Salt to taste
Cooking Oil / Mustard oil - 1 tsp

Achari Masala :-             
Cumin seeds - 1 tsp
Coriander seeds - 1/2 tsp
Mustard seeds - 1/2 tsp
Fennel seeds - 1/2 tsp
Fenugreek seeds - 3/4 tsp
Kalonji (Nigella) seeds - 1/4 tsp
Dry Red Chilly - 2 nos.
Gram flour (Besan) - 1-2 tsp

Roast (lightly) all the above dry masala in a pan. Cool it at room temperature and blend it to make a roughly fine powder. 

Method :-
Heat oil in a pan. Add Fennel n Nigella seeds, when it start to splutter add grated ginger, chopped green chilly n saute for a while. Add tomato puree, a pinch of turmeric powder, salt to taste and stir. Add the boiled Chick peas and mix well. Add little water if you need it for consistency. Add the roasted dry pickle masal to the peas, roasted besan n mix it. Cover it for 5 minutes in a medium flame. Add mixed pickle to it and again cook for 2 minutes. Switch off the flame and garnish with Coriander leaves, Lemon juice n grated Mango Ginger. Serve with any Rice / Chapati / Naan...:) :)

EASY N QUICK YUMMY PANEER BALLS


Ingredients :-
Paneer grated - 1/2 cup
Boiled Potato - 1 no.
Bread slice - 2 pcs.
Curd - 2 tsp                                                          
Finely Chopped Onion - 1 no.
Chopped Green Chilly - 2 nos.
Chopped Coriander Leaves
Chilly powder - 1/2 tsp
Chaat Masala - 1 tsp
Salt to taste

Method :-
Take the bread slices, cut the brown edges and deep in water for secs and squeeze out the excess water from bread. Mix all the ingredients with each other and make a soft dough. Divide into equal portion of the dough and roll on the bread crumbs. Heat oil in a pan and deep fry the balls till golden brown. I have used my PANIYARAM PAN to toast them with little drops of oil, instead of deep frying. Its a very easy n quick starter which takes only 10-15 mins. to ready to Serve. Sprinkle little chaat masala and Enjoy this yummy Paneer Balls. 

NOTE :- You can use this Paneer balls in your Kofta gravy. I have left few balls in my fridge, from which next day I prepare gravy n put the balls n make it as Paneer Kofta Gravy. It taste just awesome.

RAW PAPAYA PARATHA (NO ONION-GARLIC)


Ingredients :-
Raw grated Papaya - 1 cup
Grated Carrot - 1 no.
Cumin seeds - 1/4 tsp
Kalonji (Nigella) - 1/2 tsp
Lemon Juice - 2 tsp
Green Chilly - 2 nos.
Chopped Coriander Leaves
A Pinch of Turmeric powder 
Pepper Powder - 1/2 tsp
Salt to taste
Oil for frying

For Dough :-
Wheat flour (Atta) - 1 cup
Gram flour (Besan) - 1/2 cup (Optional)
A Pinch of Salt
Water to knead the dough

Method :-
Heat 1 tsp oil in a pan. Add cumin seeds, Kalonji, when it start to crackle add the grated Green Papaya n Carrot n saute for a while. Add haldi powder, salt to taste and fry in high-medium flame. Don't over cook it. Just fry about 5-8 mins. to evaporate the moisture part n become dry. Add chopped green chilly, coriander leaves, lemon juice n switch off the flame. Transfer this mixture to a bowl and let it cool.

Mix Atta, Besan, salt to taste and knead a smooth dough by adding water. Keep it cover for 10 minutes aside.

Now, divide the dough into equal balls. Take one balls and roll out like Puris and put the mixture into it and cover by closing all sides. Then roll out the roti by sprinkle little atta dust. Heat a non-stick tawa or pan. Make Paratha by adding little oil / ghee on both the sides. Complete all the paratha like this. Serve with curd, pickles or any gravy items.

NOTE:- Any one can use direct raw stuff by mixing all the ingredients together (by squeeze the excess water) and use directly stuffing of paratha.

I've prepared Papita paratha with Paneer Kofta Gravy, Garlic pickles n Salad..The Dinner is ready now!!!


Saturday, 14 December 2013

SILKY N CREAMY CHOCOLATE CUSTARD PUDDING (EGG LESS)



It's a very easy n quick Delicious Silky, Creamy n Yummy egg less dessert, which you can make for your family in any occasion or for guest in your party. Kids would luv this no doubt. Let's Celebrate this Christ mass with this Chocolaty Creamy Dessert..:)

Ingredients :-
Custard Powder (Vanilla flavoured) - 4 tsp
Cocoa Powder - 3 tsp
Sugar - 3 tsp
A Pinch Of Salt
Milk - 2 cups
Fresh Cream - 1/2 cup
Dark Chocolate Bar to make Choco sauce
Vanilla Essence - 1/2 tsp
Choco Chips/ Roasted Almonds for Garnishing

Method :-
Take Custard powder n Cocoa powder in a bowl and mix well. Add sugar and again mix well, add 1 cup milk and whisk with a spatula or blend it to make a smooth paste. Ensure that the mixture should be lumps free.

Take 1 cup water in a bowl and boil it. Put 1 piece of dark choco bar in a small bowl and put it on the boiling water. When it start to melt, stir with a spoon and then remove it from flame.

Next, In a saucepan put the remaining milk and let it boil. When it start to boil, add the custard n cocoa powder mixture slowly and stir continuously until thick. Add melted Choco sauce and again let it boil for 5-8 minutes in a low flame. Stir it continuously to sure that there is no lumps in the mixture. Remove it from flame and add vanilla essence and mix it well. Let it cool at room temperature and pour into your bowl or cup and refrigerate it for at least for 2-3 hrs. Sprinkle with Choco chips / Cocoa powder / roasted almonds as your choice and Serve chill or at room temperature. Enjoy it !!! 

SPICY N CRUNCHY BREAD CHAAT RECIPE


Ingredients :-
Wheat / White Bread - 3-4 pieces
Boiled Potato - 2 nos.
Boiled Kabuli Chana (Cheak Peas) - 1/2 cup
Onion chopped - 1 no.
Green Chilly - 2 nos.
Coriander leaves chopped
Tomato chopped- 1 no.
Yogurt - 1/4 cup
Red Chilly Powder - 1/2 tsp
Chaat Masala - 1 tsp
Roasted Cumin-Coriander-Red Chilly Powder - 2 tsp
Black Salt - 1/2 tsp
Salt to taste
Sev (Bhujia) - 3 tsp
Tamarind - Jaggery syrup - 2 tsp (Mithi Chutney)

Method :-
Cut the bread pieces into small square sizes. Toast this bread pieces with little oil in a pan or you can toast this in a toaster.

Arrange the bread pieces in a serving plate. Then add boiled potato pieces, onion, green chilly, coriander leaves, boiled kabuli chana, tomato, yogurt, red chilly powder, chaat masala, black salt, plain salt to taste, mithi chutney, roasted cumin-coriander-red chilly powder and lastly spread fried sev and now its ready to Serve.
Enjoy the khati-mithi-tikhi Bread Chaat. !!!



Friday, 6 December 2013

SWEET BEET-ROOT STEAMED RICE CAKE



Ingredients :-
Rice - 2 cup
Skinless Black Gram (Urad Dal) - 1 cup
A Pinch of Soda Bi-carbonate
Yogurt - 1/2 cup
Grated Beet-root - 1/2 cup
Sugar - 1 cups
Cinnamon Powder - 1/2 tsp
Vanilla Essence - 1/2 tsp
A Pinch of Salt
Fried Cashew nuts n Raisins - 3-4 tsp
Roasted Sesame Seeds - 3-4 tsp
Ghee / Oil - 2-3 tsp

Method :-
Wash and soak the rice and black gram for 5-6 hrs or over night. Grind it to make a thick paste like Idli batter and again keep the batter about 4-5 hrs for fomentation. Add little Soda / Baking Soda, yogurt, add salt to your taste and mix well. 

Heat 1 tsp oil in a pan. Add the grated beet-root, a pinch of salt and stir fry it till it becomes dry. Remove from fire and keep aside. 

Next, fry the cashew nuts and raisins till golden brown. Roast the sesame seeds till brown in colour.

Mix the grated beet-root, dry fruits, sesame seeds, sugar, vanilla essence, cinnamon powder and mix it well.

Now take a heart shape or star shape mould or any of your choice, grease it with little ghee, pour the batter into it and let it steam in the steamer for about 20-30 minutes like Idli preparation. Spread little roasted sesame seeds over the batter after 10-12 mins. Check out the cake by poking with a tooth-pick, if it comes clean then its done. Switch off the flame and keep it for more 5 mins to set. Now, care fully de-mould it and cut it in small pieces and Serve with any curry items. It goes very well with Aloo-Tomato curry.

NOTE :- 1. You can add more or less sugar as your taste. 
                  2. Adding yogurt is optional, but is taste a good little sweet-tangy flavour.
                  3. You can add chopped coconut pieces also as your choice.  
                4. Any one can also use MTR ready-made Idli Rice powder, it also cooked very well.


DELICIOUS ORANGEE SANDESH


Ingredients :-
Paneer (Chhena) - 1 cup
Sugar - 1/2 cup
Cardamom Powder - 1/2 tsp
A pinch of Salt

For Stuffing :-
Orange segments of 1 orange (peel the skin, deseed the segments and cut in small pcs)
Sugar - 2 tsp
Orange Zest - 1 tsp
A Pinch of Yellow Food Colour

Method :-
In a pan mix sugar n chhena and stir fy in a medium flame untill it becomes dry. (don't over cook it). Transfer it into a bowl. Add 1/2 tsp cardamom powder, a pinch of salt and mix it well. 

In the same pan, caramelize 1 tsp sugar, add the Orange segments and saute.Add a pinch of yellow food colour (optional) n orange zest n mix. Remove it from flame. 

Make small balls of chhena and flatten them. Put one small segment of orange in the center of chhena and close it from all sides. Make oval or any shapes as your choice and keep it in refrigerator for at least 15-20 mins. Now its ready..garnish with dry fruits or silver work n Serve..


ENDURI PITHA OR HALDI PATRA PITHA (ODISHA RECIPE)


ENDURI PITHA OR Haldi Patra Pitha, A popular n traditional food during the festival of Prathamastami.. where the eldest child of family is worshiped by his/her mother for a good health n long life. In Odisha, Enduri Pitha is traditionally prepared with Haldi patra. But you can also made it with Banana leaves.

Ingredients :-
Rice - 2 cups
Black Grams (Biri dal) - 1 cup
Bengal Grams (Chana dal) - 2-3 tsp

For Stuffing :-
Grated Coconut - 1 cup
Grated Paneer - 1/2 cup
Jaggery / Sugar - 1/2 cup
Cardamom Powder - 1/2 tsp
Pepper Powder - 1/2 tsp
Salt to taste

Turmeric leaf(Haldi Patra) / Banana leaf (Kadali Patra) - 10 nos.

Method :-
Soak rice, black grams and bengal grams for 3-4 hrs or soak over night. Grind to make a batter just like Idli batter (it need not to make fine paste). Keep it for 3-4 hrs for fomentation. Add salt and Soda bi carbonate (Optional) and mix well.

Heat ghee / oil in a pan. Add grated Coconut, Paneer and Jaggery together and saute for a while till the mixture should dry. Add cardamom powder, pepper powder and mix well. Keep aside.

Now, take a Haldi patra, clean it. Put a big tsp batter on it and flatten it. Spread 1-2 tsp of coconut stuffing in the center and fold the leaf from both sides. Now heat a steamer with little water. Put all the stuffed leaf in the steamer and steam it like Idli preparation. Or you can take a big wide pot which filled with half of water. Tie a muslin cloth tightly by covering around its mouth. Put the leafs over it and cover with a lid. Steam it in a high flame for about 15-20 minutes. Switch off the flame and let it remain for more 5 minutes. Take it out from the pot or steamer and Serve with Ghuguni or Dalma Or as your choice. Its goes veery well with Ghuguni..


   

GHUGUNI (ODISHA STYLE) (DRY YELLOW PEAS CURRY)


Ingredients :-

Yellow Dried Peas - 1 cup
Onion chopped - 1 no.
Ginger-Garlic Crushed - 1 tsp
Green Chilly chopped - 2 nos.
Tomato chopped - 2 nos.
Chopped Coriander leaves
Turmeric powder - 1/2 tsp
Cumin powder - 1/2 tsp
Coriander powder - 1/2 tsp
Cumin seeds - 1/2 tsp
Mustard seeds - 1/2 tsp
Dry Red Chilly - 1 no.
A Pinch of Hing (Asafoetida)
Salt to taste
Cooking Oil / Mustard oil - 2 tsp

Method :-

Soak the dry peas in water for over night or max. 3-4 hrs. Pressure cook it with a little salt on a medium flame. Heat oil in a pan. Add cumin n mustard seeds, a dry red chilly, when it start to splutters, add chopped onion, ginger-garlic chopped, green chilly, hing and saute for a while. Add cumin-coriander powder, turmeric powder, salt and fry for 3-4 minutes. Add the chopped tomatoes and cook well. Next, add the boiled peas with a 1/2 cup water and let it cook for more 3-4 minutes. Garnish chopped coriander leaves and Serve with Bara, Pitha, Roti, Rice or with any of your choice dish.

Wednesday, 4 December 2013

DESI STYLE ALOO KASSA (SPICY POTATO MASALA)


This is a dry version of Aloo Dum Curry. Its a very famous street food in my state Odisha which serve with Garam Garam Bara. You can have it with Roti-Paratha-Luchi/Puri etc as your choice..

Ingredients :-
Boiled Potato - 5-6 nos.
Grated Onion - 2 nos.
Ginger-Garlic Paste - 2 tsp
Make a paste of Cumin seeds (1 tsp) + Coriander seeds (1 tsp) + Pepper corns (1/2 tsp) + Cinnamon (1' inch) + Cardamom (2 nos.) + Cloves (2 nos.) + Dry Red Chilly (2-3 nos.)
Tomato Puree - 2 nos.
Turmeric powder - 1/2 tsp
Sugar - 1/4 tsp
Bay Leaf - 1 no.
Salt to taste
Cooking Oil - 2-3 tsp

Methd :-
Peel the skin of boiled potatoes and cut into big chunks. Heat oil in a pan and fry it till brown in colour. Transfer into a bowl and keep aside. Now, put the remaining oil into the pan. Add a pinch of sugar, when sugar turns to caramelize add bay leaf and onion paste. Add ginger-garlic paste, tomato puree, turmeric powder, a pinch of salt and saute for a while. Add the fine paste which you've made from cumin-coriander etc and cook till oil separates from the masala. Add the boiled potatoes and mix it well with the masala. Add 1/2 cup water and let it cook for 5-10 minutes in a medium flame till the gravy becomes thick. Sprinkle garam masala powder and switch off the flame. Garnish with coriander leaves and Serve with Garam Garam Bara (Vada) or you can also have it with Roti-Paratha-Puri etc..Enjoy it !!!!



CHHENA BARA (PANEER DUMPLINGS IN SUGAR SYRUP)


Ingredients :-
Chhena (Paneer) - 1 cup
Suji (Semolina) - 1 tsp
Maida (All purpose flour) - 1 tsp
A Pinch of Soda-Bicarbonate 
Cardamom Powder - 1/4 tsp
A Pinch of Yellow Food colour (Optional)
A Pinch of Salt
Oil for Deep Frying

For Sugar Syrup :-
Sugar - 1 cup
Water - 1 cup
Cardamom - 2 nos.
A Pinch of Kesar (Saffron)

Method :-
I have always prefer a fresh home made chhena / Paneer, which is very easy to make. Just boil 1 ltr milk, when it started to boiling, add 2 tsp Vinegar or Lemon juice and switch off the flame. Leave it for 10 minutes. Drain the water by using a muslin cloth. Tightly knot / fold it to drain out all the moisture from the chhena. Now, its ready for using any of your choice recipe.

Mash the Chhena/Paneer thoroughly by your palm. Add semolina, all purpose flour, a pinch of salt, Soda-bicarbonate and mix it well. Confirm that there should be no lumps in the mixture. Add cardamom powder and yellow colour (Optional) and again mix it. Take a little portion of chhena and make a round shape. Now heat Oil in a deep pan. Add slowly one by one and deep fry it in a low-medium flame till golden brown in colour.

Boil sugar and water in a pan together to make a sugar syrup. Add crushed cardamom and a pinch of kesar to the syrup for a good flavor. Add the Chhena Bara directly from the frying pan to the sugar syrup. Let it remain for 30 minutes in the syrup. Now its Ready to Enjoy your dessert or Sweet dish.


PAV BHAJI RECIPE



Ingredients :-
Cauliflowers Florets - 1 cup
Carrot chopped - 2 nos.
Potato - 2 nos.
Green Peas - 1/2 cup
Capsicum chopped - 1/4 cup
French Beans Chopped - 1/4 cup
Onion - 3 nos.
Green Chilli - 3-4 nos.
Garlic chopped - 3-4 tsp
Ginger chopped - 1 tsp
Red chilli chopped - 2 nos.
Turmeric Powder - 1/2 tsp
Pav Bhaji Masala - 2tsp
A Pinch of Salt
Tomatoes Chopped / Puree - 3 nos.
Red Chilly Powder - 1/2 tsp
Lemon Juice - 1 tsp
Chopped Coriander Leaves - 2 tsp
Butter / Cooking oil - 2 tsp

Pavs / Bread Buns - Quantity as you need

Method :-
Wash and cut all the veggies in small chunks. Boil it in a pressure cooker or micro wave with a pinch of salt and water. Mash the vegetables by using a masher and keep aside.

Heat Oil / Butter in a pan. Add chopped onion and a pinch of salt and saute. Add chopped ginger-garlic-red chilly for a while. When the raw smell goes out, add the tomato puree, turmeric powder and stir fry till oil separates. Add Pav bhaji masala, red chilly powder and chopped capsicum and cook. Mix all the dry masala well. Add the boiled mashed veggies to it and cook for 8-10 minutes in a medium flame. Keep continue stirring. While serving add little butter n chopped coriander leaves, lemon juice n chopped onion and Serve with buttery Pavs.

Now it's time to ready Pavs :-
Slice the Pavs from middle. Heat a non-stick pan. Add the butter pieces, when it start to melt fry the Pavs till crispy. Now its ready to serve. Enjoy your spicy Pav-Bhaji as lunch / Dinner or Evening Snacks.  


Monday, 2 December 2013

KANIKA -- A TRADITIONAL N FAMOUS MEETHI PULAO OF ODISHA

                             

"KANIKA" - A Traditional Famous Sweet Pulao of Odisha, which is among 56 items, prepared every day in JAGANNATH TEMPLE, PURI as a Maha Prasad for Lord Jaggannath. It goes very well with Besara, Mahura, Khatta Mitha Dali, Ghanta etc...I have prepared this on Manabasa Gurubar (Laxmi Puja) and my Birth Day (On d same day) as a prasad of Goddess Laxmi ji.. My Platter was filled with Kanika, Khatta-Mitha Dali, Saga-Pariba Mahura, Oou Khatta, Saga Bhaja, Baigana-Kadali Fry, Jeera-Aloo n Suji Kheeri..It was a very Special day for me..So, I've cooked these Satwik foods for the Laxmi Puja and feel Blessed O:)  

Ingredients :-
Basmati Rice - 1 cup
Sugar - 1/4 cup (as your choice)
Ghee - 3-4 tsp
Turmeric Powder - 1/4 tsp
A Pinch of Salt
Cashew Nuts n Raisins - 4 tsp
Bay Leaf - 1 no.
Cinnamon - 1 pcs
Cardamom - 3-4 nos.
Cloves - 2 nos.
Whole Pepper - 5-6 nos.
Make a Powder of Mace(Jaitri-1/4 pcs), Nutmeg(Jaiphala-1/4 pcs), Cinnamon(1' inch) n 
Water - 2 cups
A Pinch of Saffron

Method :-
Wash the rice and soak for 30 minutes. Drain the water and completely dry it. Add a pinch of turmeric powder, mix well and spread on a plate for drying. Heat ghee in a deep pan. Add 1 tsp sugar and caramel it. Next add bay leaf, whole garam masala, Peppercorns and saute for a minute. Add dry rice into it and fry for 5-8 mins till brown in colour in a low-medium flame. Add hot water into it, add a pinch of salt and cover with a lid and let it cook. When the rice is half cooked, add the Sugar and stir it. After 5 mins add Nutmeg-Mace-Cinnamon garam masala powder, fried dry nuts and let it for 2 mins on flame. Turn off the flame and Serve your Delicious Mettha Pulao (Kanika).

Note :- 1. Water should be double the amount of rice.   
              2. You can add Saffron water for a good flavour. 
              3. When you cook the rice, stir it very gently n carefully, otherwise the rice should                        broken and meshed up.   



Saturday, 30 November 2013

MAKKI DI ROTI SARSON DA SAAG (INDIAN MAIZE FLAT BREAD WITH MUSTARD LEAVES CURRY)



MAKKI DI ROTI N SARSON DA SAAG, IS A TRADITIONAL PUNJABI DISH. THIS IS ONE OF MY FAMILY'S FAVORITIE. A VERY HEALTHY AND EASY TO COOK RECIPE IS BEST IN WINTER. IT'S A VERY GUD EXPERIENCE WHILE PREPARING IT AND FEEL THE AWESOME FRAGRANCE OF PUNJAB IN MY KITCHEN.

Makki Di Roti Ingredients :-

Makki ki Atta (Maize flour) - 2 cups
Gehun ki Atta (Wheat Flour) - 1/2 cup
Ajwain (Carrom) Seeds - 1 tsp
Chopped Coriander Leaves
Chopped Green Chillies - 3-4 nos.
Grated Ginger - 1' inch 
Salt to taste
Cooking Oil - 1 tsp
Warm water - 1 cup Or as needed
Ghee / Oil for frying

Method :-
Take all the ingredients together in a bowl and knead a soft pliable dough. Cover with a wet muslin cloth for just 10-15 minutes. Divide the dough into equal balls and roll with a rolling pin very carefully. Or you can make it by pressing between your palm very slowly. Heat a tawa or pan and cook on a low-medium flame, with or without a brushing of oil/ghee. Now its ready to eat..

Sarson Da Saag Ingredients :- 

Sarson Saag (Mustard Leaves) - 1 bunch 
Palak Saag (Spinach Leaves) - 1/2 bunch
Chopped Onion - 1 big size
Chopped Ginger - 1 tsp
Chopped Garlic (Gud qnty) - 3-4 tsp
Chopped Green Chillies - 1 tsp (as your choice)
Tomato chopped or Puree - 3 nos.
Coriander Powder - 1/2 tsp
Garam Masala Powder - 1/2 tsp
Turmeric Powder - 1/4 tsp
Makki ki Atta - 1-2 tsp
Salt to taste
Ghee / Oil - 2 tsp
Butter - 1 tsp

Method :-
First clean, wash and chop both the Saag clearly. Boil with 1 cup water, add 1' inch ginger, 4-5 garlic cloves and 2 green chilles for 5-10 minutes in a pressure cooker or deep pan. Drain it and allow to cool. Blend it in a blender or hand blender. Now heat 1 tsp Ghee/Oil and 1 tsp Butter in a deep pan. Add chopped onion, chopped ginger-garlic, green chilli and saute for a minute. Add tomato puree, all dry masalas and cook till oil separates from masala in a medium flame. Pour the Saag Puree and cook for 8-10 minutes. Add maize flour at the middle of the time and again let it cook. Add little butter on it and switch off the flame. Serve this healthy and yummy typical Punjabi Dish with Mixed Salad-Nimbu ka Achaar and lil extra Sliced Onion.


Thursday, 28 November 2013

CRISPY N SPICY PAPAD ROLL (DEEP FRY N MICROWAVE RCP)



Ingredients :-
Plain or Spiced Papad - 5-6 nos. ( I've used Lijjat Masala Papad)
Oil for Deep Frying

For Stuffing:-
Boiled Potato - 2 nos.
Onion - 1 no.
Chopped Ginger-Garlic - 1 tsp
Green Chilli - 2-3 nos.
Few Chopped Coriander Leaves
Chaat Masala - 1 tsp
Lemon Juice - 1/2 tsp
Salt to taste
Sweet Corn (Frozen) - 2-3 tsp
Mustard seeds - 1/2 tsp
Roasted Cumin powder - 1/2 tsp

(NOTE :- You can also use only Paneer/Peas/grated carrot/chopped capsicum/cauliflower etc as your choice for stufing.)

Method :-
Heat oil in a pan. Add mustard seeds, when it start to crackle add the chopped onion, chopped ginger n garlic, green chilli and saute for a while. Add Sweet Corn, boiled and mashed potato, a pinch of turmeric powder, salt, chaat masala and mix well. Turn off the falme and transfer the potato masala to a bowl. Sprinkle lemon juice, roasted cumin powder, coriander leaves and mix it. 

Deep Fry Papad Roll :-
Now dip the Papad in water for 2-3 sec. Put the Potato mixture in one corner of papad and roll up it tightly and seal the edges with a little water. Now, Heat oil in deep pan and fry it for about a min in low-medium flame. Drain into absorbent paper and Serve it with tomato ketch-up or chutney.   


Baked Papad Roll (Microwave) :-
With same process keep all the rolls in microwave and Pre-heat the oven. Set the temperature in high for 1-2 minutes. Serve your Spicy n Crispy Papad Roll with tomato ketch-up.. 

SUPER NACHOS WITH SALSA N CHEESE SAUCE (SIMPLY RECIPE)



My 1st attempt : It's a Mexican recipe, is very famous in India now-a-days. Children n adults also luv this Nachos. It's very easy and quick rcp. You can make and store Tortilla chips in an air-tight container for a month. For complete Nachos Plate, we have to prepare three individual items... Tortilla Chips, Salsa and Cheesy White Sauce. So, frnzs lets start our Yummy NACHOS...

Ingredients For  Tortilla Chips :-
1 cup Makkai ka Atta (Maize Flour)                               
1/4 cup Wheat Flour
Carom (Ajwain) Seeds - 1 tsp
Salt to taste
Red Chilli Powder - 1/2 tsp
Oil - 1 tsp
Warm Water (as required)

Method :- Mix all the above ingredients together and make a dough (neither Soft nor Tight) by adding warm water. Divide the dough into equal portions and roll in round shape. Cut it by cookie cutter in round shape-triangle shape or star shape (which I've made) and prick all over with a fork. Deep fry in low-medium flame, soak in absorbent paper and keep in an air-tight container. Any one can also bake it in microwave.







Ingredients For Salsa :-
Roasted Capsicum - 1 no.
Raw Tomatoes - 3 nos.
Roasted Tomatoes - 2 nos.
Onion - 1 no.
Garlic - 8-10 cloves
Green Chillies (as your taste)
Lemon Juice - 2 tsp
Chopped Coriander Leaves
Salt to taste
Dry Herbs (Oregano) - 1tsp
A pinch of Sugar

Method :- Cut the veggies (roasted capsicum, roasted tomato, raw tomato, onion, garlic, coriander leaves, green chilly) in small pieces or blend just a whirl (Don't make a paste) in a veggie chopper. Mix all the ingredients together in a bowl, don't add water to it. Add lemon juice, dry herbs, salt and sugar and mix it well. 

Ingredients for Cheese Sauce :-
Grated Cheese - 1/2 cup
Milk - 1 cup
Garlic Crushed - 4-5 cloves
All purpose flour (Maida) - 2 tsp
Crushed Pepper Powder - 1 tsp
Cooking/Olive Oil - 1 tsp

Method :- Heat oil in a pan. add the crushed garlic and saute. Add grated cheese and stir continuously, when it starts to melt, add milk, maida and cook 4-5 minutes. Add crushed pepper and mix it. Remove it from falme and keep aside. 

Now Its Time For Platting :-
Put evenly the Tortilla chips on a serving plate. Spread a layer of salsa on it. Pour cheese sauce and now its ready to it. Serve remaining Cheese sauce and Salsa separately in a bowl. 

NOTE :- Any one can use extra fresh cheese by grating over the nachos and microwave it for 10-20 secs until cheese melts.

Ummmm...its really yummy..:) Try it and Enjoy with Ur family, frenzs and specially Kids must luv it..     


Wednesday, 27 November 2013

PRAWN DUM BIRYANI (SHRIMP BIRYANI) RECIPE


Ingredients :-

For Marination :-
Prawn - 250 gms
Lemon Juice - 1/2 tsp
Turmeric Powder - 1/2 tsp
Ginger-Garlic Paste - 1/2 tsp
Salt to taste

For Gravy :-
Onion Paste - 2 nos.
Ginger-Garlic Paste - 2tsp
Tomato Puree - 1 no.
Curd - 1/2 cup
Cumin-Coriander Powder - 1 tsp
Red Chilly Powder - 1 tsp
Garam Masala Powder - 1/2 tsp
Turmeric Powder - 1/2 tsp
Salt to taste
Cooking Oil - 2 tsp

For Cooking Rice :-
2 cups Long grain rice OR Basmati Rice
4 cups Water
1 tsp Oil
A Pinch of Salt
Bay Leaves - 1 no.
Mix Whole Garam Masala - 1 tsp (Wrapped in a muslin cloth)

Method :-
Marination :- Wash and clean the Prawns well and marinade with the above ingredients for 20 minutes. Keep aside or in refrigerator.

Cooking Rice :- Wash the rice and soak for 15-20 minutes. Boil in water by adding all the ingredients till half cooked. Drain the water and keep aside.

Preparing Masala :- Heat oil in a pan. Add mustard seeds, when it crackles add the prawns, a little turmeric powder n salt to taste. Fry for 5-8 mins till it semi-cooked. Remove from flame and keep aside. In the same pan add oil. Add onion paste n saute. Then add ginger-garlic paste n saute for a minute. Now add the tomato puree, salt to taste, turmeric powder n toss fry till oil separates. Add all the dry masala and curd and cook for 8-10 minutes in a low-medium flame. Add the marinade prawns and toss again. Add water and allow it to cook about 5 minutes. Add a little cream and remove from heat.

Preparing Biryani :- Now take a big wide pot. Grease it with ghee / butter. Spread one layer rice at the bottom-one layer of prawn masala at middle-again last layer of rice. Spread garam masala powder (Home-made), fried sliced onion, chopped coriander leaves over the rice. Spread a little rose essence / keoda water on it OR you can drizzle a little kesar-milk on it for a nice flavour. Put a flat thin tawa on flame, then put the Biryani pot on it in a low flame and close the lid very tightly (Dum) for 20 minutes. Make sure that no steam escapes while cooking. Turn off the heat and Serve your Tasty Dum Prawn Biryani with mixed curd raita.

NOTE :- 1. Take a pinch of yellow food colour and mix with a little warm Water / Milk and 
                      mix it. Spread over the rice and toss well. It gives a nice colour.  
  
               2. Cut thin sliced onion. Heat oil in a pan and Put a pinch of sugar first. Deep fry the 
                   onions in oil till dark brown in colour. 

              3. Garam Masala Powder - Take 2 Green Cardamom, 1 Black Cardamom, 2' inch 
                  Cinnamon, 2 Cloves, 1 Star Anise, 8 Whole Peeper, 1 Nutmeg, 1 bay leaf. Heat a                         pan and just toss it for a little warm. Cool it and blend to make a fine powder.

              4. Adjust the spice level according to your own choice.