Tuesday, January 31, 2012

Minty BATURA with Choley

Today is my daughter's b'day so wanted to prepare something special for breakfast.Yesterday i was searching for some parata recipe but i couldn't get the book, instead i got one more interesting recipe in women's era that is palak batura.so last evening i went hunting for palak, for my bad luck whole town was out of stock coz yerterday there was no supply of palak i believe and as it was late around 9PM.So i came back home.But i eagerly wanted to prepare this batura with a twist so for giving that green color i have just replaced the palak with mint and coriander leaves and the taste was so good...my daughter liked it very much..




Ingredients for Batura:-

  1. Maida-3 cups
  2. Rava-1 cup
  3. Ginger-1 small piece
  4. Garlic-5 cloves
  5. Coriander leaves1/4 bunch
  6. Green chilly-6-7
  7. Mint leaves-1/2 bunch
  8. Baking soda-1tsp
  9. Soda-bi- carbonate-1/2tsp
  10. Curd-1 cup
  11. sugar-1tsp
  12. Salt to taste
  13. ghee-1tbsp
Ingredients for Choley:-

  1. Kabuli chana(chickpeas ,Garbanzo beans)-2 cups
  2. Tea bag-1
  3. cloves-6-7
  4. coriander seeds-2tsp
  5. cinnamon-2 pieces
  6. cumin-1tsp
  7. aniseed(saunf)-1tsp
  8. black salt-1/2tsp
  9. kasoori methi(dry mehti leaves)-2tsp
  10. chilly powder-2tsp
  11. turmeric-1/2tsp
  12. green chilly-3
  13. tomato-2 cut into long pieces
  14. onion-4 sliced
  15. ginger-garlic paste-2tsp
  16. ginger-1tsp(julienne)
Method for preparing choley:

  • Soak kabuli chana overnight and pressure cook with salt and tea bag(optional)
  • now prepare choley masala .Make fine powder by roasting coriander seed,cloves,cinnamon,cumin,aniseed(saunf) till you get nice aroma or coriander turns slightly brown.Now powder all the spices along with black salt.
  • now heat a kadai and add oil about 1tbsp,add sliced onion saute for few mins then add chilly powder followed by turmeric powder and ginger-garlic paste.Fry for another 2mins then add tomatoes ,kasoori methi and the choley powder and saute till the tomatoes melts in the gravy.
  • now add slit green chilly and cooked choley.With a help of a masher slightly mash few choley before putting into gravy, it gives nice thick texture to the gravy.If you find gravy little bit thick then add 1 cup water and bring to a boil.Switch off the gas and garnish with ginger julienne and coriander leaves. 
Method for Batura:-

    Grind chilly,coriander,ginger,garlic and mint leaves to a   fine paste.
  • Take a bowl add a cup of curd and then the cooking soda, baking powder and the sugar, mix it well with the fork
  • now add  green paste,cumin,maida and the ghee,knead a soft dough and let it rest for at least 4 hours or overnight.
  • next day mornging or after hours knead the dough and make big lemon sized balls and roll it like a thick round circle and deep fry in oil till light brown.

Methi Matar Parata

Paratas are my all time favorite breakfast because its easy to prepare.For my kids no matter what is the filling they would love to have it with homemade butter or with thick curd.This  methi matar parata is very aromatic which makeds different from other paratas as it has dry methi leaves(kasoori methi), ginger and garlic ,which goes well with green peas.Usually i always looking  for something simple yet tasty for my kids lunch box.Paratas are easy to carry as it wont mess their lunch box.so this is healthy breakfast for your family.






Ingredients:-


wheat flour-2 cups
Rava(wheat semolina)-1/2 cup
Green peas-1 cup
kasoori methi-1heaped tbsp
ginger-1inch piece
green chilly-5
garlic-5-6 cloves
garam masala-1tsp
turmeric-1tsp
chick pea flour(besan)-1/2 cup
cumin seed(jeera)-1/2tsp
salt to taste
ghee or oil for frying


Method:-

  • Mix wheat flour, rava and  salt .Add little water and oil ifto make a soft dough.You can add little oil or ghee while kneading the dough.
  • Grind coarsely green peas(if you are using dried peas then boil and mash it with a masher no need to grind)along with ginger,garlic and green chilly.
  • Now transfer the  coarsely ground paste to a bowl and add jeera,chick pea flour,turmeric,garam masala,karoorimethi and salt to taste.Mix all together and prepare a filling for parata.
  • Make round ball shaped filling and keep aside.


  • Heat the griddle and start making parata.1st take wheat dough and make lemon sized balls and fill it with filling ball,seal it properly and  gently roll it to circles.




  • now start frying parata.Heat tava and fry paratas on both sides by brushing some ghee or oil till brown spot appears.
  • If you want to avoid ghee then fry it like without oil on both the sides for a minute and then fry like pulkas directly over the gas burner as shown in the picture below.


Serve hot with curd or butter.

Monday, January 30, 2012

EXTRA BRAN Whole wheat cereal - apple rubdy( porridge)

This was my 1st attempt with whole wheat cereal and it really clicked....today i tried some apple rubdy with wheat bran cereal and it was superb .Normally we prepare rubdy with milk but just to add some flavor i have added some apples to it along with some wheat cereal..what a healthy way to start your day.



Ingredients:-
whole wheat cereal-1 cup
condensed milk-1/2 cup(200gms)
honey-1tbsp
apple-1(grated)
milk-3 cups
mixed dry fruits for garnishing 
vanilla essence or cardamom powder
Method:- 

  • Boil milk and whole wheat cereal along with grated apples till its thick.
  • Now slowly add  condensed milk and boil for few seconds.
  • Switch off the gas, mix vanilla essence and honey(you can add sugar instead of honey).
  • Garnish with dry fruits and serve chilled or at room temperature.

Saturday, January 28, 2012

Tomato Bhath

My kids are fussy about their food so i most of the time i try to present  my simple dish  in a very interesting  way.Today is a half day for kids so thought of making something light for breakfast so i prepared this simple and quick tomato bhath.Just to make it more interesting i  trasfer this to a cake mould and presented this way.So if you want to impress your kids or to your guests you too can try the same way. or something more interesting then this....Be creative and enjoy what you do...okay let me start from the ingredients



Ingredients:-
RAVA(wheat semolina)-2 cups
tomato-1(chopped)
onion-2(chopped)
green chilliy-4(finely chopped)
bhath masala or sambar powder-1tsp
turmeric powder
cumin-1/2tsp
mustard-1/2tsp
curry leaves-2strands
urad dal-1/2tsp
ground nuts-2tsp
oil or ghee -2tbsp
coriander leaves for garnishing
salt and sugar to taste.














Method:-


  • Fry Rava on a low flame till you gets nice aroma and keep aside.
  • heat a pan add ghee or oil,drop some ground nuts(if you want replace it to cashew nut)then the urad dal when its light brown add mustard followed by cumin,chopped green chillies,curry leaves,onion chopped ,bhath powder or sambar powder,turmeric and at last chopped tomatoes, saute till the tomatoes looks mushy and well cooked.
  • Now add 2tsp of salt and a tsp of sugar along with 5 cups of water.let it boil.
  • now add roasted rava and stir it for few mins.
  • now cover and cook for 5mins.
  • Garnish with coriander.
  • serve hot with sev.


















Friday, January 27, 2012

Grilled sole fish

Today i got huge sole fish so i bought 3 fish it was weighing  about a kg almost 300 grams each.So thought of grilling.It was so fleshy i just love the taste.This is the second time i am getting such a big fish.The taste was just amazing.



Ingredients:-
  1. Sole fish(any other flat fish)-1kg(4-5)
  2. kashmiri chilly-10
  3. cloves-5
  4. cinnamon-2pieces
  5. caradamom-2
  6. ginger-garlic paste-1tbsp
  7. lemon-1
  8. coriander-2tsp
  9. saunf(anise seed)-1/2tsp
  10. pepper corns-5
  11. Maida-1tbsp
  12. salt to taste
  13. oil for grilling.


Method:-
  • clean the fish pat dry and keep it aside.
  • Grind all the masala ingredients to a smooth paste using lemon juice(2 to 12 no).
  • Now apply masala to the fish and marinate for about 15 mins.
  • apply oil and grill it in the preheated oven for about 10 min  for both the sides.
  • Just sprinkle some lemon juice before serving.
Note:-If you are using micro then use micro -grilling mode.Grill for 5 mins  for both the sides or go through your setting.

Matki ambat

Ambat is a coconut based thick curry in konkani.It is less spicy compared to our other curries. Ambat can be prepared  using mixed vegetables or with some sprouts .Normally we temper ambat with onion fried in coconut oil which gives a nice flavour to the dish and aroma to this dish.

Ingredients:-
Moth beans sprouted-2 cups
chow chow( simey badaney)-2 cubed
coconut-1/2
dry red chillies-6-7
tamarind- marble sized ball
onion-1big ( chopped)
coconut oil for tempering-2tsp
Method:-

  • Peel  chow chow(simey badaney) and cut into cubes.
  • sprout the moth beans by soaking it for a day and then transfer it to a clean cloth, tie and keep it in a warm place.(the method of sprouting  i have earlier mentioned in my  blog post" Matki sambar" please refer to that post for details)
  • Now cook both in a pressure cooker with 3 cups of water,take 2 whistle and turm
  • For the masala roast red chillies in 1/2tsp of oil and grind it along with coconut grating and tamarind to a smooth paste.
  • Now transfer the cooked veggies to a big vessel and add salt and boil for 10 mins.
  • Now add the masala paste and cook again for 5 mins.
  • Once the cooking procedure is done prepare the tempering of onion by frying onions to nice golden brown.
  • Temper the Matki ambat with the onion and serve hot with rice.

Thursday, January 26, 2012

Fried fish eggs(roe)

Fish eggs taste heavenly when they are crisply fried. My kids love this.Here is a simple recipe which is my all time favorite.I use same masala which we use for frying fish.



Ingredients:-
fish eggs-4(big size)
chilly powder-2tsp
asafoetida(hing)-1/2tsp
turmeric-1/2tsp
rava (bombay rava)-1tbsp
maida-1tbsp
Salt to taste

Method:-
  • Apply salt,chilly powder,asafoetida and turmeric to the eggs and keep it for 15mins.
  • Now mix rava and maida ,coat the eggs with this and deep fry in hot oil till crisp.
  • Serve as snack with Mint chutney.


Wednesday, January 25, 2012

Ginger chicken



Ingredients:               
Chicken-1kg
Chilly powder-3tsp( if u want spicy then add little more)
Turmeric-1tsp
Lemon-1
Giger paste-1tbsp
Garlic paste-1tsp
Tomato puree-1tbsp
Onion paste-2 cups(5 onions)
Soy sauce-2tsp
Maida-2tsp
capsicum-1 sliced
Ginger-1tsp shredded
Salt to taste
Oil-3tsp

Method:


  • Marinate the chicken with lemon juice,turmeric powder,chilly powder,ginger - garlic paste and soy sauce and salt for about an hour in the fridge.
  • Heat  oil in a pressure cooker( you can use sauce pan too) add onion paste and saute for 5mins.
  • Now add tomato puree and saute until the raw smell of the onion goes and oil floats on top.
  • Now add the marinated chicken and 2cups of water, pressure cook for 10 or just take 1whistle( if you are using a pressure cooker always check the time it takes only 10 mins to cook once the pressure builds up).
  • If you are using sauce pan  then cover and cook till  the oil floats on the top of the gravy.
  • Now add the sliced capsicum and the shredded ginger, cook further 2mins.
  • At last add maida paste(mixed in water) and let the gravy thickens,boil for 2mins.
  • Serve hot with roti or with fried rice.








Tuesday, January 24, 2012

Gobi Parata



Ingredients:-
wheat flour-2 cups
cauliflower-2 cups(grated)
chilly powder-1tsp
ginger-1inch piece( finely chopped)
garlic-5 cloves( finely chopped)
garam masala-1tsp
coriander leaves-1tbsp( finely chopped)
salt to taste
oil -2tsp



Method:-
  •  Add oil,water and salt to taste to wheat flour and knead a soft dough.
  • Now make stuffing for parata using remaining ingredients.
  • Add salt just before making parata otherwise the stuffing will get soggy while rolling parata.
  • Now make balls from dough and stuff with the  2tsp cauliflower mixture and roll into thick roti.
  • now heat a skillet over midium flame add a spoon of ghee and fry parata on both the sides.


Serve hot with curd or mint chutney











Monday, January 23, 2012

Mutton Masala


Ingredients:-

  1. Mutton-1kg
  2. onion-4
  3. tomato-3
  4. potato-3(boiled and cubed)
  5. coconut-1/2
  6. red chilly-10
  7. cloves-10
  8. cinnamon-3 pieces
  9. pepper corns-10
  10. cardamom-4
  11. coriander-3tsp
  12. cumin-1tsp
  13. ginger-1small piece
  14. garlic-1big pod
  15. tamarind-small piece
  16. turmeric-1tsp
  17. lemon-1
  18. oil or ghee-1tbsp
  19. coriander leaves for garnishing

Method:-

  • Marinate the mutton with salt  to taste,turmeric and lemon juice for at least 2hours
  • dry roast the  all the ingredients from 6-14 along with 2 chopped onion until onions turns to light brown color or until you get nice aroma of the spices.
  • Grind coconut to fine paste and keep aside.
  • Grind all roasted ingredients to smooth paste.
  • In a pressure cooker put some oil or ghee fry the remaining  2 chopped onion to light brown 
  • then add the marinated mutton and saute for 5mins.
  • now add  tomatoes and fry until its cooks.
  • Now add the roasted masala paste and nicely stir it and saute for 5min.
  • Now add 3 cups of water and the boiled potatoes and little salt (Just check while adding salt as we have used it in marination also).
  • cover the pressure cooker lid and take 3-4 whistle( it depends upon the texture of the meat.normally here we get very tender meat so i'll take only 2 whistle) .
  • once it is done open the lid and add the coconut paste.If the gravy is too thick add some water and bring to boil.
  • Garnish with coriander leaves.
  • Goes well with rice or roties or bread.






Chicken Giblets (Liver,heat and Gizzard) pepper fRy

Many  people dont like chicken liver,gizzard or heart ,i have seen people throwing these parts.when i was a kid i too used to hate nd only my mom used to enjoy this.But  when i  heard about the nutrition fact i was shocked and from then on i  too started loving them . These 3 parts are very useful in our daily requirement of vitamins, proteins and minerals.So i recommend this pepper fry to all who hates liver,gizzard and heart. 
      Chicken Gizzard is good source of protein,Riboflavin,Niacin,Iron, Phosphorous and zinc.It also a very good source of vitamin B12 and Selenium.
    Chicken heart is a very good source of Riboflavin, vitamin B12, pantothenic acid ,zinc,selenium and iron
    Chicken liver  is a good source of thiamin,zinc,copper and magnesium.It is a very good source of protien,vitamin A,,B6,B12and C,Riboflavin,Niacin,folate ,pantohenic,iron, phosphorous and selenium. 
Note:Those who has got heart problems avoid this as its contains high cholestrol


Ingredients:-
chicken( liver,gizzard and heart) mixed -1/2kg
pepper-1tbsp(crushed)
onion-3sliced
green capsicum-1sliced
Ginger and garlic paste-2tsp
turmeric-1/2tsp
salt to taste
oil-2tsp
Method:-
  • Boil liver,gizzard and heart in a cup of water with turmeric and ginger-garlic paste and salt for about 15 mins.
  • Now fry onion,capsicum for 2mins
  • Add boiled liver and add crushed pepper.Saute until its dry.
  • Serve hot






Sunday, January 22, 2012

Dal Fry

Today is Sunday and  normally i prepare non-veg dishes for lunch and my marinated mutton is already waiting to jump into  the pool of masala but my bad luck  today electricity was not there.i dont had other options as there was no veggies in my fridge.So i waited for at least 2 hours and  said forget about mutton,lets try some dal and alu. i wanted to prepare something which is simple yet tasty and  won't spoil my kids mood  too...Suddenly i thought of this interesting  dish  and i ended up preparing this Dal Fry and some potato gojju and i think i really did justice to both the dishes.
This dish is a north indian dish,its available  in almost all the dabas .YOu can have it with simple rice or with ghee rice or with some roti or naan too..This Dal Fry i  prepared from Masoor dal.Normally i prepare dal with turdal but dal fry with masoor or red lentil goes well.


Ingredients:-
Masoor dal(red lentil)-2 cups
tumeric powder-1/2tsp
onion-1chopped
tomato-2 chopped
green chilly-2 chopped
red chilly powder1/2tsp
garam masala-1tsp
cumin(jeera)-1/2tsp
mustard-1/2tsp
curry leaves
kasoori methi(dried fenugreek leaves)-1tsp
ginger -garlic paste-1tbsp
salt to taste
coriander leaves for garnishing 
butter-1tbsp
oil-2tsp.



Method:-

  • Pressure cook dal with turmeric powder.
  • Let the cooker cool down,open the lid and take the vessel out.
  • In a pan add oil and half the butter.Let butter melt add mustard and let it sizzle,then add cumin wait till its changes to light brown,add the curry leaves,green chillies finely chopped.saute for a second.
  • now add ginger-garlic paste and saute for few seconds
  • add onion chopped and tomatoes chopped finely,saute till tomatoes melts.
  • now add chilly powder,garam masala powder and the kasoori methi.Saute till you get the nice aroma.
  • Now add the cooked dal and the remaining butter let the dal boils for 10 mins.
  • Dal Fry is ready.
  • Garnish with coriander leaves.


Prawn Fingers



Ingredients:-
  1. Tiger prawns-1/2kg
  2. Kashmiri red chilly paste-1tbsp
  3. Giger-Garlic paste-1tbsp
  4. Cornflour-1tbsp
  5. Maida-1tbsp
  6. Egg-1
  7. salt to taste
  8. oil for deep frying

Clean and devein the prawns



  • First devein the prawns and keep aside.
  • Now insert the toothpick into the prawns as shown in the picture.
  • Mix all the ingredients and make a smooth thick batter using little water.
  • Now add prawns in that batter and coat it well.
  • Heat the oil in a frying pan and drop prawns one by one.
  • Fry till crisp.
  • Garnish with coriander leaves and squeeze some lemon juice.
  • Serve hot with tomato ketchup. 



Saturday, January 21, 2012

Baigan ka Bartha


Baigan ka bartha is a north indian dish.In konkani we also prepare the dish but with coconut,we call it vaigana Bharath .Actually in older days people used to roast the brinjal directly on the fire.that makes the dish more tasty.But in my recipe i have used gas fire to roast the brinjal as i have no other choice.Anyway takes was superb.


Ingredients:-
  • Brinjal-3
  • onion- 3 chopped
  • tomato-2chopped
  • Ginger-1inch piece
  • Garlic-8-10 cloves crushed
  • red chilly powder-2tsp
  • turmeric powder1/2tsp
  • Garam Masala powder-2tsp
  • green chilly-2 chopped
  • salt to taste
  • oil-1tbsp
















Method: 
  • Roast the brinjals as shown in the picture.






                                                 

Once you finished roasting all the brinjals,remove the skin and wash it under the running water.
  •   Now mash the brinjals as  shown  in the picture.


  • Add oil in a kadai or pan.let it heat,now add onion,chillies,ginger and garlic and saute for 5 mins.
  • Now add chilly powder,garam masala powder and the turmeric powder again saute for 2mins.
  • Now add tomatoes chopped and salt to taste,saute till tomatoes are well mixed in masala.
  • Now add mashed brinjals and a cup of water.Cover and cook till its semi dry.
  • Garnish with coriander leaves.
  • Serve hot with roti or naan.





Friday, January 20, 2012

Grilled thangdi kebab











 Winter is the best season when we really enjoy this grilled chicken or any other grilled dishes.I would love to stand beside the grill and enjoy the nice aroma that charcoal but unfortunately i don't have one
       For grilling you can use gas grill or charcoal grill or simple OTG or microwave oven.Here i have used my old OTG for grilling  and i am really  happy with the result...come out really very well... so juicy and it  was finger licking good .This is the best choice for your party and also for this winter something hot and spicy  to enjoy with your family.This  is very easy and simple to prepare.

Ingredients:-
  1. Chicken legs-6
  2. Curd-1 cup
  3. red chillies-10(kashmiri chillies)
  4. Cloves-8
  5. Cinnamon-2 inch piece
  6. Cardamom-5
  7. Fennel seeds(saunf)-1tsp
  8. Kasoori methi-1tsp
  9. Ginger-1 big piece
  10. Garlic-2 pods
  11. Lemon-1
  12. Butter-1tbsp

Marinated chicken legs


    ready to grill





Method:-

  • Meantime Grind 3- 10 ingredients to a fine paste.
  • Now add curd and mix it well.
  • Marinate the chicken with salt and lemon for about 15 mins while grinding the masala paste.
  • Now add the curd and masala mixture and keep in the refrigerator for about 6hours or This can be marinated overnight.As more as you marinate the chicken  will get more juicy and tender.
  • Now take the chicken out from the fridge.Remember you  have to take out the chicken  at least 30-40 mins before grilling from the fridge.
  • Now start grilling the chicken legs.Grill it for  15-20 mins turning every 5-6 mins and apply butter while you turn until its nicely browned and feels firm(but not too hard) when you touch.
  • Serve hot with salad and with spicy and tangy mint chutney.

Tomcapsico Relish!

Today when i got up in the morning  i was so confused because i didnt know what to pack in kids lunch box.When i checked in the fridge only tomatoes and capsicum was there. And i don't have  much time to sit  back and think coz its already 5 and by 6 we have to go to drop them to school.So without wasting any more time i started chopping tomatoes and capsicum and this dish came to my mind.I named this dish Tomcapsico RELISH.

Ingredients:-
Tomato-5(chopped into small pieces)
capsicum-2(chopped into square)
onion-2(finely chopped)
garlic-5-6 cloves(crushed)
cinnamon-1 small piece
cumin(jeera)-1tsp
curry leaves-1spring
green chilly-1(finely chopped
ginger-small piece(shredded) 
red chilly powder-2tsp
turmeric-1/2tsp
roasted groundnuts-1tbsp(crushed)
sugar-1tsp
salt to taste.
Method:-
  • Heat a kadai or pan add 2tsp of oil.
  • Add cumin and saute then add green chillies,cinnamon,curry leaves,garlic and salt.Saute for a min
  • Now add chilly powder and turmeric powder fry again for a few mins
  • Now add onion chopped fry until it turns to translucent.
  • Now add tomato,capsicum and  sugar saute for 2mins. 
  • Add 1/2 cup of water,cover and cook until tomatoes are soft.
  • Now take one wooden spoon or with a  potato masher .
  • Switch off the gas.Garnish with roasted and crushed groundnut and ginger.
  • Serve hot with roti or naan or use it like a spread for sandwiches.

Thursday, January 19, 2012

RAsMaLai







Ingredients:-
Milk-2liters (full cream milk)
Sugar-11/2 cup
saffron -pinch
yellow food color or turmeric-a pinch
pista-8-10
almonds-8-10
cardamom powder-1/2tsp
Method:-






  • Boil 1ltr milk in a deep sauce pan.Add a pinch of turmeric powder to give that vibrant yellow color and other 1litr milk in a shallow non stick pan.
  • when milk in a deep sauce pan boils add half a juice of lime .when it curdles switch of the stove and transfer it to a plain clean cloth.Pour some water and hang the cloth to the tap or keep some heavy weight over the cloth,to drain the water from the cheese.keep this for 30 mins.
  • Now the milk in the nonstick pan needs to reduce almost 60%.or till you get the right consistency.cook over a slow  flame stirring all the time.



 

  •  Once its almost  done add saffron mixed in hot milk and little turmeric to get that color.Add sugar at this stage and stir it nicely.Boil until sugar dissolves fully.Now the RAS is ready.Sprinkle some cardamom powder and keep it aside.


  • Next remove the cheese from the cloth and blend it through a food processor or mixer grinder using mince meat blade to smooth it out.
  • Divide the paneer or cheese  into 25 small balls. roll each balls into your hand until a smooth ball is formed.Lightly press the balls to give it to a flat shape.if you want you can make 50 mini balls too.


 


  • Now put 7 cups of water and the 1 cup of sugar into the pressure cooker.Dissolve the sugar and then add flat cheese balls.close the pressure cooker lid and cook until 1 whistle. Immediately switch off the gas and wait for exactly 5mins.Then take the cooker near the tap and pour some cold water over the cooker to cool down and pressure will go fast.
  • Now open the lid and remove the cheese balls gently with wide spoon one by one.
  • when its cools down slowly pick one balls at a time and gently press the balls with your palm to squeeze out the sugar water from the balls.
  • when all the cheese balls are done.Slowly add these flat balls to the RAS mix it gently.
  • Garnish with the pistachios and almond pieces and refrigerate at least 2 hours.
   
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