SOYA CHUNKS-SWEET CORN GOLDEN RICE

Ingredients:-

2 cups Cooked Rice

2 big sliced Onion

1 cup Soya chunks

1/2 cup Boiled Sweet Corn

2-3 chopped Green chillies

1 tsp chopped Ginger n Gralic

1/2 tsp Turmeric powder

Few Curry Leaves

Few Kasoori Methi (Dried Fenugreek leaves)

2 tsp Lemon juice

1 tsp Black pepper powder

1 tsp Cumin seeds

1 tsp Mustard seeds

1 tsp Garam masala 

1 tsp Everest Chicken Masala (for a good flavour)

Salt as per taste

2 tsp Soya sauce

Method :-

Soak the soya nuggets in warm water for 10-15 minutes. Wash it 2-3 times under the running water. Drain the water and squeeze out the excess of water. Heat 2 tsp oil in a pan and fry this soya chunks. Sprinkle a little salt over it and fry for a couple of minutes. Remove from heat and keep aside. 

Heat oil in a non-stick deep pan. Add cumin seeds, mustard seeds, add immediately the sliced onion, green chillies, chopped ginger n garlic, curry leaves, saute until the onion turns soft and brown. Then add the boiled sweet corn, fried soya chunks to the onions. Mix well and saute everything for few minutes. Add the turmeric powder, pepper powder, Everest chicken masala, garam masala, kasoori methi and soya sauce. Cook everything for few minutes in a medium flame. Then add the cooked rice to the veggies and mix it well. Sprinkle few lemon juice over the rice and mix gently. Switch off the flame. Serve it warm garnished with chilli garlic sauce or cucumber-onion raita.  

                  

BARBATI (YARD LONG BEANS) FRY RECIPE

Ingredients :-

100 gm Barbati (Yard Long Beans)

1 big chopped Potato

1 big sliced Onion

1 Dry red Chili

2-3 Green chillies

1 tsp Panch Phutan

1 tsp Coariander powder

1/2 tsp Garam masala powder

1/2 tsp Turmeric (Haldi) powder

Salt as per taste

3-4 tsp Refined / Mustard Oil

Method :-

Wash and cut the Barbati (Yard long beans) into medium pieces. Cut the potato into small cubes. Heat the oil in a non-stick pan. Add dry red chilli and panch phutan. When it starts crackling, add sliced onion, green chillies to the oil. Fry for minutes till onion turns brown and soft. Now add the chopped barbati and potato and fry a while. Add turmeric powder, coriander powder, salt and mix well. Cover with a lid and cook on a medium flame for 10 minutes. Stir fry the vegetables at some interval of time. When it cooked add garam masala powder to it and saute for a couple of seconds. Switch of the flame and remove it from heat. Serve it as a side dish with rice or roti and dal. 

UTTERLY-BUTTERLY DELICIOUS BREAD PIZZA

It's very simple and easy going recipe. It can be prepared in very quick time. It will surely be appreciated among all age groups. This is one of my hubby's loving breakfast. 

Ingredients :-

1 packet Sandwich Bread

1 big finely chopped Capsicum

2 big chopped Onions

2 chopped Tomatoes

1 cup grated Paneer

1/2 cup grated Cheese

1/2 cup Butter

Black Pepper Powder

Chilli Garlic Spread 

Tomato Sauce

Salt as per taste

Method :-

I have used Chilli garlic spread for this recipe. You can use any type of sandwich spread. Heat a non-stick pan. Spread the chilli garlic sauce over the bread evenly and place the bread on the pan. Put chopped onion, capsicum, tomato over the bread. (While chopping the onion, add some salt to it and keep aside for 5 minutes. So that the excess water from onion will separate and no need of salt further). Sprinkle grated paneer, grated cheese, butter, 1/2 tsp tomato sauce, a pinch of black pepper powder. Cover it with a lid and cook on a low flame for 3-4 minutes. When the lower portion of bread turns brown or crispy and the toppings cooked, then switch of the flame and serve the bread pizza by making half fold in a serving plate. 

Plz try it in your kitchen and definitely you'll enjoy this pizza. Specially kids will truly love it :)) 

AAMBILA OR KANJI {A typical Odiya Dish}

Ambila/Kanji is an authentic and traditional dish of my state "Odisha", which is very famous in Western and Southern part of Odisha. Basically it's a soupy dish with vegetables with an unique spicy-sour taste.

Ingredients :-

1 cup Curd (Dahi)

3-4 tsp Gram flour (Besan)

1 tsp Turmeric (Haldi) powder

Salt as per taste

2 cups Water

Vegetables Needed :-

100 gms Pumpkin (Cut in small pieces)

1 Brinjal (cut in lengthwise)

1 Radish (Cut in lengthwise)

2-3 Ladies finger (cut in long size)

1 Potato (cut in vertically)                                         

2 Arum (Saru) (cut in cubes)

1 Drumstick (cut in small pieces)

A piece of Dried Mango slice

For Tempering :-

2-3 tsp Mustard oil

1 tsp Panch Phutan

2 Dry Red chillies

 Few Curry Leaves

A pinch of Hing

2 tsp Garlic-Green chilli paste

Method :-

• Take a kadhai or deep pan. Heat 2 tsp oil and Fry all the chopped vegetables (except drumstick and brinjal) for 5-8 minutes. Then add 2 cup water, turmeric powder, salt to it and cover with a lid. Let it boil for 10 minutes in medium flame. 
• Take a bowl and beat the curd. Add salt, gram flour (Besan), a pinch of turmeric powder, water as per your requirement to the curd and mix it properly.
• When the veggies are cooked, add a piece of dried mango slice to it. Now add the curd mixture to the vegetables and cook for 5-8 minutes. Remove from heat and keep aside.
• For tadka, heat mustard oil in a separate pan. Add dry red chilies, panch phutan, hing, curry leaves, garlic and green chilli paste and saute for 2-3 minutes. When garlic turns brown in colour, immediately pour the tadka to the cooked vegetables. 

Serve this yummy and sour Ambila or Kanji with any rice dish. Enjoy your lunch!!!!

MIX VEG CHILLA WITH PANEER TOPPINGS

Ingredients :-
1/2 cup Atta (Wheat flour)
1/2 cup Besan (Gram flour)
1/2 cup Maida (Refined flour)
1 chopped Capsicum
1 big chopped Onion                                                         
2-3 chopped Green chillies
1 big chopped Tomato
1/2 cup grated Carrot
1/2 cup grated Paneer
1/2 tsp Turmeric powder
1/2 tsp Ajwain (Carom seeds)
2 tsp Coariander leaves
2 tsp Curry patta
2 - inch grated Ginger
Salt to taste
Water as required
Oil for frying

Method :-
Take a big bowl and place the atta, besan and maida into it. Mix all the flour by adding water to make a smooth and lump free batter. Add all other ingredients (except paneer and carrot) to the batter, mix well and leave for 10 minutes. Heat a non-stick tawa or pan and spread a little oil onto it. Take 1 ladle full of the batter and spread evenly on the tawa. Cook both the sides by adding oil till reddish for about 2 to 3 minutes. Then spread grated paneer and carrot over the chilla and cook for 2 minutes. Fold it and serve with mixed pickle or chilli garlic sauce.

NOTE :-  Sending this recipe to ; 

• Pari's event "Only From Royal Kitchens" at Divya's Culinary Journey.

 

EGGY MAGGI WITH CORN DELIGHT

Ingredients :-

1 small packet of Maggi Noodles

2 nos. Egg

1 big chopped Onion                                                               

1 chopped Capsicum

1 chopped Tomato

1/2 cup boiled Sweet Corn

2-3 chopped Green chillies

1 tsp chopped Garlic cloves

1/2 tsp Turmeric powder

2 tsp Tomato sauce

1/2 tsp Black pepper powder

1/2 tsp Chilli Flakes

Salt to tatse

2-3 tsp Oil

Method :-

Take a deep pan, boil water and cook the noodles (without the masala/tastemaker) as per instructions on the packet. When it done, remove the pan from fire and keep it aside.

Heat oil in another pan. Add chopped onion, chopped garlic, green chillies and fry for a minute. Then add chopped tomatoes, salt, turmeric powder and fry. Now break the eggs in a bowl and whisk it. Add the egg to the pan and mix it well, fry for some minutes. Add boiled corn and boiled maggi noodles to it. Add tomato sauce, black pepper powder, chilli flakes and mix well and cook for another 2 minutes. Switch off the flame and serve hot in a serving plate. [I have add pizza garlic sauce to it for a good taste]. Enjoy "Meri Maggi" in the evening of cold showers!!!!

MASALA FRIED IDLI / CHILLI IDLI FRY

Ingredients :-

10 nos. Idlis (Fresh or leftovers)

1 Capsicum chopped

1 big Onion sliced

1 big Tomato chopped

2-3 chopped Green chillies

1 tsp chopped Garlic cloves

Few Curry leaves

1 tsp Mustard seeds

1/2 tsp Turmeric powder

1 tsp Sugar

1 tsp Lemon Juice

2 tsp Tomato Sauce

1 tsp Black pepper powder

1 tsp Chat masala

Salt to taste

2-3 tsp Oil

Method :-

Cut the idlis in square pieces as required. Heat oil in a non-stick pan or kadhai. Add mustard seeds and curry leaves and let them splutters. Add sliced onion, chopped garlic, chopped green chillies and fry for a minute. Then add chopped capsicum and saute a while. When capsicum tends to soft add chopped tomatoes, turmeric powder, salt to it. Saute for 5 minutes till oil separates. Add the crumbled idlis and mix. Saute for 2-3 minutes. Then add sugar, tomato sauce, black pepper powder, chat masala and mix well with the idlis. Sprinkle some lemon juice and turn off the heat. Serve hot/warm with any chutney. 

JANHI-ALOO BHAJA (RIDGE GOURD-POTATO FRY)

Ingredients :-

3 big Janhi (Ridge Gourd) (Scraped and cut into large chunks)

1 big Aloo (Potato) (cut in lengthwise)

1 big Onion (Finely sliced)

1 Chopped Tomato

2 Green chillies

1 Dry red Chilli

1 tsp Panch Phutan

1/2 tsp haldi (turmeric) powder

1 tsp roasted Dhania (Coriander) powder

2 tsp Mustard Oil

Salt to tatse

Method :-

Heat oil in a pan. Add panch phutan and dry red chilli, when it start to splutter add sliced onion and green chillies to it. Fry for a while till onion will translucent. Now add the vegetables;  ridge gourd and potato pieces and fry. Add haldi powder and salt as per your taste and mix well. Stir fry the vegetables for 5 minutes. Cover it with a lid. After 5-7 minutes, sprinkle the roasted dhania powder and add chopped tomato and mix it well. Then saute the bhaja till ridge gourd turns soft and brown in colour. Switch off the flame and serve with any rice or roti. 

CRISPY DOSA WITH SPICY ALOO MASALA

Ingredients For Dosa Batter:-

Rice 2 cup

Black Gram Lentil (Urad Dal) 1 cup

Salt to taste

Water as needed

Method:- Soak rice and dal in water separately for 6 hours. Clean and wash them thoroughly and then grind into a smooth batter. Remove this into a container and set aside. Mix well and leave it for fermenting for about 8 hours. Once the batter is fermented mix it completely with a spoon, add salt and mix properly and then put it in the refrigerator. While you are ready to make dosa, mix the batter once again and you could add some more water if you need.

Ingredients For Aloo (Potato) Masala:-

4 big Boiled Potatoes 

2 big Onions (Finely sliced)

1 big chopped Tomato

4 chopped Green chillies                                                          

1/2 cup boiled white or green peas 

1 tsp Ginger-garlic paste

1 tsp Cumin and Mustard seeds

A pinch of hing (Asafoetida)

1/2 tsp Turmeric powder

Few Curry Leaves  

2 Dry red chillies

2 tsp Oil

Salt to taste

Method:- Take a pan and heat oil. Add cumin and mustard seeds, dry red chillies, hing and curry leaves. When it splutter, add sliced onion and saute for a while. Add ginger-garlic paste, green chillies, turmeric powder, chopped tomatoes, salt and fry for 5 minutes. After few time, add mashed potatoes and peas to it and mix well. Stir-fry for a few minutes. The potatoes should be slightly moist and not very dry. Turn off heat and let it rest for 5 minutes.

Variatons :- Try adding 1/4 cup of shredded carrots to the mixture. 

Preparing Of Masala Dosa:-

Heat a non-stick pan or tava. Grease the pan with oil and pour one ladle full of batter over the pan. Spread it over the pan and sprinkle little oil over it. Cook it on one side. The dosa should turn light brown. Put some potato masala in the middle of the dosa and fold it from both sides. Remove dosa form tava and serve hot with chana dal chutney or sambar.. 

                                       Enjoy it :))                     

NOTE :- Sending this recipe to;

• "Serve It Series-Serve it-Griddled" hosted by krithi.
• "Lets Cook # 18 ~ Starters / Appetizers" hosted by Radhika.

                    

SPICY TOMATO-SWEET CORN SOUP

Ingredients :-

4 Tomatoes (Boiled and pureed)                                          

1 Chopped Capsicum

1/2 cup Boiled Sweet Corn

1 chopped Onion

7-8 crushed Garlic cloves                                                                      

1 Bay leaf

1 tsp Black pepper powder

1 tsp Soya sauce

2 tsp Tomato ketchup

1 tsp Red Chilli powder

2 tsp Corn flour

1 tsp Vinegar

1 tsp Sugar

2 tsp Butter

Salt to taste

1 cup Water

Method :-

Heat 2 tsp butter in a kadhai or pan. Add bay leaf, minced garlic cloves, chopped onion and stir for a while. Add chopped capsicum and boiled sweet corn and vinegar to it and fry for 2 minutes. Then add tomato puree and water and mix it well. Take corn flour in a bowl and add water and mix it. Then add this corn flour mixture to the pan. [Don't mix corn flour powder directly to the soup, otherwise it will lead to lumps]. Boil the soup for 5 minutes in medium flame. Stir while heating to avoid scorching. Then add red chilli powder, tomato ketch up, soya sauce, black pepper powder, sugar, salt and again boil for 2 minutes. Switch of the stove. Serve with potato chips, garlic croutons, pettis and you will have a great Tangy Tomato-Corn Soup !!! Enjoy it :))

NOTE :- Sending this recipe to ;

• "Lets Cook # 18 ~ Starters / Appetizers" Hosted by Radhika.

LAUKI KOFTA (BOTTLE GOURD) CURRY

A creative twist to a simple humble vegetable, Lauki (Bottle Gourd). This is the first time, I have made this curry and it sounds just 'Wow'..I have dedicate this dish to my lovely Bua (Paternal Aunty). My Bua' is a good cook. When I had my last visit to Bua's place, she made this Kofta curry and it was awesome.The fabulous taste is still in my mind. I called Bua n asked about the recipe. Then I made this curry and wanted to share with you all..Here it goes......

Ingredients :-

For Koftas :-

1 cup Lauki (Peel and grate the lauki)

2 tsp Besan (Gram flour)                                                        

2 tsp Corn Flour

1/4 tsp Haldi Powder

1 tsp Ginger-garlic paste

1/2 tsp Cumin powder

1/4 tsp Ajwain (Carom seed)

1 tsp Chopped Green chillies

Salt to taste

Oil for deep frying

For the Gravy :-

2 chopped Onions

2 tsp Ginger-garlic paste

1 chopped Tomato

1 tsp Curry powder

1/2 tsp Haldi (Turmeric) powder

1/2 tsp Coriander powder

1/2 tsp Garam masala powder

Cinnamon (Dalchini) -1 piece

Cardamom (Aleicha) - 1 no.

Clove (Labang) - 1 no.

A Bay leaf

1/2 tsp Kasoori methi

2 tsp Cashew (Kaju) paste

1/2 tsp Sugar

Salt to taste

Method :-

For the Koftas :-- Wash, peel the skin and grate the lauki. Sprinkle a little pinch of salt over the grated lauki and keep aside for 20 minutes to remove excess water. Squeeze out as much water as you can from them, so that your koftas won't be a soggy mesh. Mix all the above ingredients of Koftas except oil to for a dough. Make small oval shape balls and deep fry it till golden brown in colour. Set aside.

For the Gravy:- In a wide pan, heat some oil, add sugar. when it turns brown add bay leaf, cinnamon, cardamom, cloves. Add the chopped onion and fry for few minutes. Then add ginger-garlic paste and saute a while. Add cashew paste to it and stir well. Then add chopped tomatoes, haldi powder and salt. Fry for 5 minutes until the oil leaves the sides of the pan. Now add the curry powder, coriander powder, kasoori methi, garam masala and stir again for 5 minutes. Add 1/2 cup water to it and let it boil on simmer. Then add the koftas and again boil it for few minutes, so that the curry gets mixed with the koftas. Remove from fire and serve with Roti or rice..