Monthly Archives: August 2012

Kheema Rolls

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Kheema rolls are the wraps stuffed with mince ( chicken, lamb or for the veggie’s it could be soya mince or any mix vegeables).

Ingredients:

Stuffing – Kheema (mince) 1/2, 4 medium sized onions chopped, 1 capsicum finely chopped, coriander leaves handful chopped, turmeric 1/2 tsp, red chilli powder 1 1/2 tsp, coriander and cumin seeds 2 sp, chat masala 2 tsp, salt to taste, oil 2 tabsp, lemon juice 1 tabsp and 1 tabsp crushed roasted peanuts.

Roti – 3 cups flour, 3 slices bread without sides, 2 tabsp curd, salt to taste, water 1 cup, oil 3 tabsp.

Method:

Roti – Mix and knead the above ingredients and leave it for rest for 1 hr. Then roll it with a rolling pin into thin rotis and roast it on a flat pan or tava keep it aside for the stuffing.

Stuffing – In a heavy bottom pan, heat oil and saute onions and  capsicum till soft, then add the coriander leaves and the rest of the dry spices. Now add the kheema and let it cook for 20 mins without adding water. When done, add the lemon juice and the peanuts for the crunch.

Now Take the roti and spread the kheema over it, if you want can add raw sliced onions too. Simply roll it and its ready to eat .

Another one such roll can be done with boneless chicken, just cook it with salt, pepper and ginger garlic paste. and while placing it on the roti drizzle frsh mint chutney…. Yuummmilicious !!!!

N.

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Chole Bhature !!!

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Chole Bhature is a north Indian meal. Chole is the chick pea and Bhature is the Pooris or deep fried flat bread.

Ingredients:

Chole – Kabuli chana ( chick pea) 1 cup soaked overnite, deep fried onion paste 4 tabsp, tomato puree 200 grms, ginger garlic paste 1 tsp each, coriander cumin seeds powder 2 tsp, garam masala 1 tsp, red chilli powder 2 tsp, chat masala 1 tsp, turmeric powder 1/2 tsp, oil 3 tabsp, coriander leaves finely chopped and julienne of ginger 1 tsp. Lemon juice 2 tabsp and salt to taste.

Bhature – Maida or refined flour 2 cups, 4 slices of bread without the sides, 1 tabsp of curds, 1 tsp of sugar, salt to taste 2 tasp of oil and salt to taste. Oil for deep frying.

Method:

In a heavy botton pan heat oil and add the onion paste, tomato puree, ginger garlic paste, and all the spices. Now add the chick pea which is pressure cooked prior. let the whole thing mix well add little water , salt and garnish it with coriander and ginger.

Now for the Bhature – knead the above ingredients into a thick dough, seperate it into small balls and flatten it with a rolling pin max 6 inches in circles. Deep fry and serve hot with chole.

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Sabudana Wada

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Sabudana (Sago) wada is another yummy snacker made from sago, crushed peanut which is deep fired served with a yummilicious chutney.

Ingredients:

Sabudana (Sago) soaked for 5 hours in little water (1 cup sago in 2 to 21/2 cups of water), crushed peanut 3 tabsp, ginger paste 1 tsp, chily paste of 4 to 5 chillies, lemon squeeze 1 full, salt to taste and oil for deep frying.

Chutney- coconut grated 1/2 cup, peanut crushed 2 tabsp, curd 2 tabsp, green chillies 4 , salt to taste, sugar 2 tsp, lemon little. Blend and grind the above ingredients to make it into a chutney not too thick and not too runny.

Method:

In a blender or a kneader of the food processor add the sago and the rest of the ingredients and blend to make into a thick dough. If needed add 1/2 cup water. Now make small balls of lemon size and flatten it a bit and deep fry till light brown. Serve hot with the chutney.

N.

Upma

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Upma is a south Indian breakfast treat. Very healthy as it has all the appropritate contents of a healthy meal. Made from Semolina is spicy yet sweet and sour.

Ingredients:

Semolina 1 cup, onoins chopped 1 large, green chilies 4 chopped, curry leaves 7 to 8, red dried chilies 2 to 3, urad dal ( black gram) 1 tabsp soaked for 10 to 15 mins in water, asafetida, mustard and cumin seeds 1/2 tsp each, cashewnuts 2 tabsp, green peas 2 tabsp, carrots chopped 1 tabsp (optional), oil 4 tabsp, salt to taste, lemon juice 1 tabsp, curd 2 tabsp, 1 litre approx. hot water and a handfull of finely chopped coriander leaves.

Method:

In a pan heat oil and crackle mustard, cumin, asafetida and urad dal. Now add the chillies, curry leaves and cashewnuts. Now the onions and saute it for a min to two. Now add the veggies and semolina roast for another 5 mins, add curd and now the hot water till it thickens. Now the salt lemon juice and cover it to cook for another 10 mins. Garnish it with coriander leaves and serve Hot the healthy and filling Breakfast.

N.

Modak !!!

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Modak is the auspicious offering made to lord Ganesha. Its recipe change as we more from one place to another. Some are made fried and some a steamed. Steamed modak  is very similar to the rice dumplings. So here is it the easiest possible way to make rice flour steamed Modak – Ukdiche Modak what we call it in marathi.

Ingredients:

For the cover – Rice flour 1 cup heaped, 1/2 tsp of salt, 1 tsp oil and 1 cup water.

For the filling – 1 cup fresh grated coconut, 1 cup jaggery, 1/2 tsp cardamom powder.

Method:

Filling- In a pan add mix the jaggery and the coconut and let it dry though not completely. Keep on stirring and after it is done add the cardamom powder.

Cover – Boil the water add salt and oil. Now in that boiling water add the rice flour and switch off the heat and cover it with a lid and leave it to rest for 10 mins. Now knead the rice flour just by dipping your hand in water once or twice if required. Now take a small portion , say about a lemon size and roll it and flatten it on your palms. Now pinch the sides of the flatten dough  to make it into a money bag shape. Now fill a heaped teaspoon of the filling and gently close the pinched sides making it into a peak of a mountain like shape. Steam it into a steamer for 10 mins and its all done…Njoy hot steamy MODAK !!!

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Coconut Barfii !!!

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Coconut Barfi is made on the occassions of the Raksha Bandhan, where the sister ties a decorative silk thread around the wrist of the brother for her safety. This day coconut barfi is made along with other delicacy made from coconuts.

 

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Ingredients:

Grated fresh coconut 4 cups, sugar 3 and 3/4 cups, milk 1 litre, mava if available 2 tabsps, cream 400ml, cardamom powder 2 tsps. saffron 1/2 tsp, mix dry fruits and nuts chopped 3 tabsp and ghee 2 tabsps.

Method :

In a Wok heat ghee, add all the above ingredients and let the whole thing evapourate and thicken into a big dumpling with a light pinkish colour. It takes an hour or so as we do it on a low flame. Then transfer the mixture in a greased tray, flatten it and cut into squares….delicious as ever.

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STORE IT IN AN AIRTIGHT CONTAINER.

 

N.