Vegetable Manchurian

Ingredients

For Veg Balls

* 1 cup maida + cornflour
* 3-4 cloves of garlic chopped
* 1 inch ginger chopped
* 100 gms cabbage grated
* 2 carrots grated
* 1 capsicum chopped
* Pinch of soda bicarb
* 1\2 tsp salt
* 1\2 tsp ajino moto
* 1 tsp soyasauce

For sauce

* 6-7 cloves garlic chopped
* 2 inch ginger grated
* 3-4 green chillies chopped
* 1 tbsp soya sauce 1tsp ajino moto
* 1 tsp salt
* 1 tbsp cornflour

2 tbsp oil

Method

For Veg Balls

* Make a tough dough out of the above ingredients, make balls and fry in oil.

For Sauce

* Heat oil. Fry ginger, garlic, green chilies for 1 min.
* Add 1&1\2 cups of water, ajinomoto, soya sauce & salt.
* Cook the water for 3 min.
* Add balls & cornflour paste.
* Garnish with spring onion leaves

Serve immediately

Cheese Potato Tikkis

Ingredients

* 1/4 kg potatoes - boiled, peeled and mashed while hot
* 1 tbsp groundnuts - roasted, skinned and crushed
* 4 tbsp sago - soaked in water for 1/2 hour
* 100 gm Cheese - grated
* 1 or 2 green chillies - chopped
* 1/2 small bunch green coriander - chopped
* Fat for shallow frying

Method

* Squeeze the water out from sago.
* Mix all the ingredients well.
* Shape into thin round tikkis and shallow fry on a tawa till crisp and brown.

Serve hot

Sambar

Ingredients

* Ingredients 'A'
o 1/2 fresh: Bitter gourd (pavakkai)
o 1 pc: Brinjal (egg plant)
o 1 pc: Drum Stick
o 4 pcs: Ladies finger
o 3-4: Red chillies (split into 2)
* Ingredients 'B'
o 1 cup: Sambar dal (Red gram dal)
o 1sprig: Curry leaves
o ½ tsp: Turmeric powder
o 1 cup: Water
* Ingredients 'C'
o Size of a golf ball: Tamarind
o 1sprig: Curry leaves
o ¼ tsp: Asafoetida powder
o 1 tsp: Red chilli powder
o ¼ tsp: Grated molasses
o 2 tbs: Coconut oil
o Salt to taste
o 1 cup: Water
* Ingredients 'D'
o ¼ tsp: White gram dal
o 2 tbs: Dried coriander seeds
o ¼ tsp: Fenugreek
o 4 no: Dried chilli
o ½ tsp: Coconut oil
* Ingredients 'E'
o 2 tsp: Coconut oil
o 2-3: Dried chillies split into two
o 1 tsp: Mustard
* Ingredients 'F'
o A few: Coriander leaves

Method

1. Clean the vegetables and slice into long pieces.
2. Wash the dal.
3. Boil 3 cups of water and cook dal in it. Add turmeric powder and curry leaves into the dal. Keep it aside.
4. Fry the ingredients D in ½ tsp coconut oil. Grind it to a smooth paste and keep aside.
5. Mash the tamarind in 1 cup water and strain.
6. Boil the tamarind water with red chilli powder, salt, curry leaves, asafoetida and molasses.
7. When it boils, add 2tbs of coconut oil. Add the vegetables except the ladies finger into it. Cook till done and add the prepared dal into it.
8. Bring to a boil and add the ladies finger and the ground masalas. Remove from fire after boiling.
9. Season with mustard seeds and dried chillies. Sprinkle the Sambar with chopped coriander leaves.

Note: Various vegetables like potato, carrot, radish, tomato etc can also be added to the sambar.

Dal Makhni

Ingredients (Serves: 2)

* 1 cup: Whole black gram
* 2 tsp: Split Bengal gram
* 2 tsp: Kidney beans
* 1 cup: Tomato(puree)
* 1" piece: Ginger
* 4 Cloves: Garlic
* 2 : Whole dry red chillies (soaked for 15 minutes)
* 3 tsp: Ghee
* 2 tsp: Dhania (coriander) powder
* 1/2 tsp: Garam masala
* 1 tsp: Butter
* 1/4 cup: Fresh cream beaten well and mixed with 1/4 cup milk
* 1 tsp: Ghee
* 5 cups: Water
* Salt to taste

Method

1. Soak kidney beans, black gram and split Bengal gram together in a pressure cooker for six hours.
2. Grind ginger, garlic and dry red chillies together to a paste.
3. Drain out all water from the pulses and add six cups of fresh water.
4. Pressure cook with 1 tsp ghee, salt and half of the ginger-garlic paste. After the first whistle, reduce the flame and cook for about 45 minutes. Remove from fire.
5. Open the cooker and mash the contents.
6. Prepare tadka (tempering) with tomatoes, leftover ginger-garlic paste, garam masala and coriander powder. Add this to the dal.
7. Add butter and simmer on low flame for 20-25 minutes, stirring and mashing the dal occasionally with a ladle against the sides of the cooker.
8. Add beaten cream mixed with milk. Simmer for 15-20 minutes more and serve hot.

SINGHADE KA HALWA RECIPE

Ingredients:

500 gm hare singhade (fresh water caltrop)
125 gm sugar
100 gm thickened milk (mawa)
1 tbsp clarified butter (ghee)
1 cup milk (doodh)
1/4 tsp cardamom powder (elaichi)
5-6 cashew nut (kaju)
5-6 almond (badam)
few drops of yellow colour (peela rang)


How to make kuttu ka halwa:

* Peel singhade and grate them.
* Fry singhade in a pan with ghee.
* Grate thickened milk and add to the above until it becomes light brown.
* Boil milk, sugar and 1 cup milk in a container.
* Add thickened milk and stir continuously until it thickens.
* Then add 2-3 drops of colour and remove it from the flame.
* Garnish with cardamom powder and finely chopped almond and cashew nuts and serve hot.

Thanks

KELE KI BARFI RECIPE

Ingredients:

4 large ripe banana (pake kele)
11/2 cup milk (doodh)
2 cup sugar
2 tblsp clarified butter (ghee)
75 gm coconut (nariyal)
1/2 cup crushed walnut (akhrot)

How to make kaddu ka raita:

* Peel banana and mash them.
* Now cook mashed banana along with milk in a pan until milk dries up.
* Now add butter and stir continuously till it turns brown in colour.
* Now add sugar, grated coconut and walnut and stir.
* Remove it from the flame. Grease a plate with butter and spread the mixture in the plate.
* Its thickness should be 1/2”. When it settles to be cut in pieces, cut barfi in desired shape.
* Garnish with dry fruits and serve.

Thanks

Tomato Soup Recipe

Ingredients:
4 large tomatoes
Mint leaves
salt & pepper

Method:
Keep tomatoes in a heavy pan.
Put water and allow it to boil.
Put salt, mint and continue boiling
for 10 minutes.
When cool, blend the tomatoes in a mixer.
Sieve to separate seeds and skin.
If mixer is not available use a soup strainer for 2 minutes.
Ready to serve hot.

Paneer Tikka Recipe

Ingredients:
250 gms Paneer
Pinch tandoori color
1/2 cup Curd (tied in cloth for 2 hours)
1 tbsp ginger-garlic paste
1 tsp red Chilli Powder
1/2 tsp tandoori Masala
1/2 tsp Chaat Masala
1/2 tsp garam masala
1/2 tsp Cumin Seeds, crushed
1 tbsp each Capsicum, Onion, Tomato, Carrots, sliced in long stripes
Coriander leaves, finely chopped
1 tbsp Butter

Method:
1. Add red chili powder, garam masala powder, ginger garlic paste, tandoori color, tandoori masala, coriander leaves, salt to curd and mix well.
2. Add chopped paneer pieces. Keep it aside for about an hour.
3. Heat oil and some butter in a pan. Fry the paneer masala till paneer turns golden brown. The tikka is ready.
4. Add remaining butter to pan, heat.
5. Add sliced vegetables, chaat masala and salt to taste.
6. Pour over the paneer tikka.
Serve hot with sauce.

Easy Home Made Cake Recipe

Ingredients

Plain flour
- 1 and 1/2 cup
Powdered sugar - 1 cup
Egg - 1
Refined oil or plain butter - 1/2 cup
Baking soda - 1 tsp
Milk - 1 cup
Vanilla essence - 1 tsp


Method
Mixture Preparation

1. Beat the egg very well until it becomes lighter and looks like double the original quantity. (As you do while making omlete )
2. Mix sugar and oil together and stir them pretty hard till the mixture becomes light and fluffy.
3. Add the beaten egg to this mixture. Mix well to blend all ingredients thoroughly.
4. Now prepare a mixture of plain flour (maida) and baking powder and sieve it to avoid any lump.
5. Now gradually add this maida mixture, to the batter prepared by mixing sugar, oil and egg.

Note: As you stir the mixture, it will become dense. Add some milk in small amount to make it smooth. Keep on repeating the process of adding maida and then milk as required, till batter is well blended (It should look fluffy/ soft).
6. Add Vanilla essence to the batter and again blend thoroughly.

Cake Preparation

7. Grease the baking tin (or cake tin) with oil and dust it by sprinkling maida over greased surface evenly.
Note: Use baking tin of 6 inch in diameter, so that it can easily get into the pressure cooker.
8. Pour the mixture into the greased baking tin.
Note: Baking Tin should be made of Aluminium
9. Heat the presure cooker on high heat for 2 minutes.

Caution: If baking tin comes into direct contact of the base of cooker, it can harm ( overbake ) the cake.

10. Now put the cake tin containing the cake batter, inside on cooker dish.( Do not put water inside the pressure cooker)
11. Close the cooker lid and do not put the whistle on the lid.Lower the flame from high to low after 2 minutes.
12. Let it cook for 40 minutes, then switch off the heat. Do not open the lid immediately.
13. After 10 minutes open the lid to check whether the cake is done. Put a skewer inside the cake.
14. If the mixture will not stick on it, means that cake is done.

Note:
You can make the cake without egg. Just add 1/2 cup refined oil more.
Make sure that you stir it pretty hard, till you find air bubble in the batter.

Pav Bhaji

Paav Bhaji is a fabulous dish prepared with lot of vegetables and buns. Paav Bhaji is a western India recipe. Paav Bhaji is popular Indian snack to be served in restaurants and road side stalls.

Ingredients

* 2 cup: Mixed vegetables chopped fine
* 1 cup: Potatoes-chopped fine
* 1 cup: Onions-grated
* 1 tsp: Chopped cloves of garlic-ground together
* 1 tsp: Chopped ginger
* 1 cup: Tomato-grated
* ½ cup: Tomato puree
* Green chillies-chopped to taste
* 2 tsp: Cumin seeds
* ½ tsp: Turmeric
* 1 tsp: Pav bhaji masala
* ½ tsp: Powdered red pepper
* 1 tbsp: Salt
* 6 pcs: Pav breads
* 6 tbsp: Butter for the bread
* ½ cup: Oil

Method

1. Heat oil and add cumin seeds, then the onion paste and sauté till brown and fat separates.
2. Add the mixed vegetables and potatoes and sauté first over high heat, then over low, till cooked through.
3. Add tomatoes and puree, green chillies, turmeric, salt, pav bhaji masala and red pepper and continue cooking till the fat separates. Keep mashing the vegetables with the stirrer as it cooks.
4. To serve, heat some butter, slit the bread horizontally and fry in the butter till brown.
5. Serve with the vegetables.

Indian Cooking Recipe : Besan Laddu

Ingredients :

¾ cup besan, coarsely ground
¾ cup powdered sugar
1/3 cup ghee
¼ tsp elaichi powder
2 to 3 drops saffron colour

Method :

Combine together the sugar and saffron colour. Keep aside.
Dissolve the ghee in a kadhai, put the besan and cook over a low flame and keep on stirring continuously till it becomes golden brown in colour.
Put the elaichi powder and stir well.
Take out from the fire and pour on a thali. Cool completely.
Combine together the gram flour
mixture and sugar.
Divide into 7 equal parts and shape into laddus.

Paneer Butter Masala Recipe

Ingredients:
125 grams paneer
1 tomato (grind to a fine paste)
1 Tsp tomato puree
2 onions (grind to fine paste)
1 tsp Cumin Powder
1 tsp Dhania Powder (coriander powder)
1 tsp ginger garlic paste
3 cloves
1 tsp cashews
1 Cinnamon stick
1/2 tsp Garam masala powder
1/4 tsp chilli powder
3 Tsp Yogurt
coriander leaves
4-5 Tsp butter
Salt

Method:
1. Grind cloves, cinnamon to fine powder
2. Heat oil, fry few paneer cubes on medium heat until golden brown. Set the paneer pieces aside.
3. Grate remaining paneer and keep it aside
4. Heat oil or butter, fry onions, ginger garlic paste, for 3 minutes.
5. Add tomato paste and puree and simmer for 5 minutes.
6. Add cashews, Dhania powder, Cumin powder, garam masala powder, salt,chilli powder, extra butter and masala powder from step 1.
7. Add yogurt and stir until gravy becomes thick. Add fried paneer cubes, grated paneer add 1/2 -1 cup water and simmer for 5 minutes , until all the flavour is absorbed into paneer.
8. Serve hot garnished with coriander leaves.

Thanks

Hot Lime Pickle

Hot Lime Pickle

serves 12 - 16

Ingredients

*12 limes
*4 cups boiling-hot water
*3 Tbsp. Spice 'N Flavor Pickle Masala
*1/2 cup distilled or cider vinegar
*3 Tbsp. vegetable or corn oil
*3 Tbsp. julienne ginger
*3 Tbsp. julienne garlic
*2 fresh green cayenne or serrano chilies, quartered (optional)
*2 tsp. salt

Method :

1.Immerse limes in hot water 5 mins. to soften skins and reduce bitterness. Drain limes, wipe dry and cut into quarters saving the juice.

2.In a small bowl mix together Spice 'N Flavor Pickle Masala and vinegar and set aside.

3.In a medium pan (non-stick, stainless steel is ideal), heat oil over moderate heat and sauté ginger, garlic, chilies and salt, stirring 2 mins. Add spice paste and sauté stirring, 1 min.

4.Remove pan from heat and add lime quarters (with the juice), mixing well. Add salt to taste and cool pickle to room temperature.

5.When cool, transfer pickle to sterilized jars and seal. Let pickle stand 2 to 3 weeks, sealed and at room temperature, to allow flavors to develop.

6.Mix pickle well and serve with a clean dry utensil (moisture will cause pickle to spoil). Refrigerate after opening. (Pickle keeps, refrigerated, 6 months.)

Serve with rice (steamed or pilaf) and as an accompaniment to many Indian dishes.


Chef's Tip :


*Before sautéeing ginger, garlic, chilies and salt in step 3, to hot oil add 1/2 tsp. each of black mustard seeds, fennel seeds (optional) and fenugreek seeds and sauté, covered, until popping sound stops.

*For a fruity pickle add 3 Tbsp. raisins or other dried fruits when mixing in lime in step 4.

*For hotter pickles increase the number of green chilies.

*When pickling green mangoes, garlic, ginger root, carrots, beets, green papaya or pineapples, mix them raw into the pickling mixture in step 4 or sauté alone with other ingredients in step 3.

*Before pickling karela (bitter gourd) slice thin, fry the slices until tender, and drain on paper towels.

*To make a sweet and hot pickle add 2 Tbsp. sugar (brown if available) to pickle in step 4.

*Try using mustard or sesame oil for unique taste.

Do not use aluminum utensils for making pickles as the acids may react with the metal and alter the taste.

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