Friday, June 29, 2012

Mushroom Masala Curry





Ingredients
Chopped mushrooms – 8 oz
Tomato puree – 2
Brown onion paste – ½ cup
Curd – ¼ cup
Turmeric powder – ¼ tsp
Ginger garlic paste – 1 tsp
Red chilli powder – 1tsp
Coriander powder – 1 tsp
Cumin powder – 1 tsp
Dry kasoori methi – 2 tsp
Chopped coriander leaves – ¼ cup
Salt to taste

For tempering
Cumin seeds – ½ tsp
Curry leaves – 1 string
Oil – 2 tsp

Method
                      In a pan add oil add cumin seeds. Allow them to splutter. Add onion paste, ginger, garlic paste and stir for 2 min. Add turmeric powder, curry leaves and stir for 30 seconds. Add the tomato puree, salt, red chilli powder and let them cook on low medium heat. Cook until oil floats on top. In a separate pan add oil, mushrooms and cook on medium heat. Add cooked mushroom to the tomato puree and add curd. Mix well. Cook for 10 mins. Add kasoori methi, coriander powder, cumin powder and cook for 5 mins. Garnish with coriander leaves.

Brown Onion Paste




Ingredients
Chopped onions
Oil

Preparation
                        Heat oil in a pan, add the onions and deep fry till they turn brown in color. Drain on absorbent paper. Blend the onions in a mixer till smooth paste. Keep aside.

Thursday, June 28, 2012

Bendakaya Dappalam





Ingredients
Bendakaya (Lady’s finger) – 2 cups
Tamarind pulp – small lemon size
Chopped onion – ½ cup
Chopped green chilli – 3
Ginger garlic paste – ½ tsp
Red chilli powder – 1tsp
Roasted peanuts powder – ½ cup
Coriander powder – 1 tsp
Cumin powder – 1 tsp
Besan – 2 tsp
Water – ¼ cup
Salt to taste
Chopped coriander leaves

For Tempering
Mustard seeds – ½ tsp
Cumin seeds – 1 tsp
Urad dal – 1 tsp
Chana dal – 1 tsp
Turmeric powder – ¼ tsp
Curry leaves – 1 string
Oil – 4 tsp

Method

                  In a pan add oil and temper it. Add onions, green chilli, ginger garlic paste and fry for 7-8 min. Add tamarind pulp, water and boil for 2 min. Add lady’s finger, red chilli powder, salt and cook over medium heat. Add peanuts powder, coriander powder, cumin powder and cook for 3 min. In a bowl add besan, water and dilute it. Pour besan mixture and cook for 5 min. Garnish with coriander leaves. 

Tuesday, June 26, 2012

Zucchini Paratha






Ingredients
Wheat flour- 2 cups
Grated zucchini – 1 ½ piece
Green chillies - 3
Chopped coriander leaves – ¼ cup
Butter
Salt to taste

Method

                Make dough with wheat flour, salt and water. In a bowl mix zucchini, salt, green chillies, coriander leaves. Squeeze the excess water from the mixture. Make a ball & roll it into Paratha. In centre put zucchini mixture & fold it and flatten it again. Heat tawa, cook on a tawa with little butter on both sides. Serve it with raita. 

Monday, June 18, 2012

Oats Cutlet (Microwave Method)





Ingredients
Oats – 1 cup
Potato - 2
(Boiled and mashed)
Chopped green chilli - 4
Chopped carrot – 2 tbs
Grated Paneer – ¼ cup
Bread powder – 3 slices
Maida – 1 tsp
Lime juice – 2 tsp
Chopped curry leaves – 1 string
Chopped Coriander leaves – ¼ cup
Salt to taste

Method

                 In a bowl add all ingredients and make balls of the above mixture. Press the balls in between your palms. Apply oil to the plate and spread the cutlets. Keep it in oven for 15 mins. or until it gets color change. 

Vegetable Jalfrezi





Ingredients
Mixed boiled vegetables – 3 cups
(Cauliflower, French beans, carrot, potato, carrot)
Chopped capsicum – 2 medium
Chopped onion – 1 big
Chopped green chilli – 6
Tomato puree – 2 big
Kasoori methi – 2 tsp
Ginger garlic paste – 1tsp
Garam masala – 1 tsp
Sugar – a pinch
Turmeric powder – ½ tsp
Salt to taste

For tempering
Mustard seeds – ½ tsp
Cumin seeds – 1 tsp
Curry leaves - 1 string
Oil – 3 tsp

Method

                Heat oil in a pan. Add onions and fry until golden brown. Make this to a paste. In a pan add oil and temper it. Add green chillies, onion paste, ginger garlic paste and mix well. Now add tomato puree and cook for 2 minutes. Add garam masala, kasoori methi, salt and pinch sugar. Cook till the oil separates from the masala. Now add boiled vegetables and capsicum and cook on low medium heat for 5-10 mins. Garnish with coriander leaves. Serve with roti / rice.





"This recipes goes to Sara's Event Cooking with Love Series hosted at Torviewtoronto". 




                                    


Sending this recipe to event curries / gravies hosted by cuisine delights and Indrani of Recipe Junction.

                   



Thursday, June 14, 2012

Corn Aloo Tikki








Ingredients             
Boiled potatoes - 2
(Peeled & mashed)
Boiled corn - 1 cup
Green chilli chopped – 2
Chat masala – 1 tsp
Ginger garlic paste – 1 tsp
Chopped coriander leaves – 2 tsp
Maida – 1 tsp
Bread crumbs powder – 1 cup
Salt to taste
Oil to fry

Method

             In a bowl add all ingredients except oil. Mix well. Shape them into small balls. Rub some oil in your hand, the batter won’t stick to your fingers.  Flatten these balls shaping into patties. Take a frying pan, add oil and keep on low flame. Once the oil hot place these patties into it gently. Shallow fry them from both sides until golden brown and crisp. Remove the patties and place it on tissue. Serve them with green chutney (or) tomato sauce.

Tuesday, June 12, 2012

Buttermilk Dosa




Ingredients
Rice – 1 cup
Curd - 2 cups or buttermilk – 3 cups 
Green chilli – 2
Ginger – small piece
Cumin seeds – 1 tsp
Salt to taste
Oil

Method
                  Soak rice in curd or buttermilk for 5 hours. Grind Rice along with curd or buttermilk to a batter. Add Salt. Grease a griddle and pour a ladleful of batter in dosa shape. Don't  spread it in a circle thickly.  Sprinkle a teaspoon of Oil and roast on both sides.  Serve hot with Chutney.

Monday, June 11, 2012

Mushroom Spinach Curry




Ingredients
Chopped mushrooms – 200 gm
Chopped spinach – 100 gm
Chopped beans 50 gm
Chopped onions – 1 medium
Green peas – 50 gm
Chopped green chilli – 2
Cumin powder – 1 tsp
Chopped coriander leaves for garnishing
Salt to taste

For tempering
Ginger garlic paste -1 tsp
Olive oil – 4 tsp
Cumin seeds – 1 tsp

 Method

                    In a pan add oil and temper it. Add chopped onions fry for 7–8 mins and then add green chillies and fry for 2 mins. Now add mushrooms cook until tender. Add vegetables and salt, cook over medium heat. Add cumin powder. Mix well. Garnish with coriander leaves and serve. 

Linked to Dish Name Starts with M by Akila.



                                          

Friday, June 8, 2012

Cabbage Rice




Ingredients
Cooked rice – 1 cup
Shredded cabbage – 1 cup
Chopped onion – ¼ cup
Chopped carrot – ½ cup
Green peas – ½ cup
Garam masala – ¼ tsp

For Tempering
Mustard seeds – ½ tsp
Jeera – ½ tsp
Green chilli - 3
Urad dal – 2 tsp
Bengal gram – 2 tsp
Curry leaves – little
Salt to taste
Oil – 4 tsp

Method

                     In a pan add oil and temper it. To this add onion and saute till transparent. Add cabbage, carrot, green peas and salt. Mix well and cover with lid. Cook for 10 mins. When cabbage is cooked, add the rice and mix well. Add garam masala and mix well. Once all the rice is mixed, cover with lid and cook for 5 mins. Switch off and transfer to serving bowl. Serve with raita.

Thursday, June 7, 2012

Soymilk Fruits Smoothie



  

Ingredients
Soymilk - 1 cup
Banana sliced – 1
Mango pieces -1/2 cup
Strawberry medium - 2
Honey is optional

Method
                    In a blender add all ingredients. Blend on medium until fruit is completely chopped up. Cool it and serve with ice cubes.



Sending it to my event ‘Only’ Mango, guest hosted by AnuJump' N Jive @ Icypritz guest hosted by Preeti.


                       
                                              

Corn Dosa




Ingredients
Rice – 1 cup
Corn – 2 cups
Green chilli – 2
Salt to taste
Oil

Method    

  1. Soak rice in water for 2 hours. Now grind the rice into fine paste with little water. Keep it aside. 
  2. In a mixi jar add corn, green chilli and grind into fine paste. Now add rice paste and mix well.
  3. Heat a tawa and prepare thin dosas with thin batter. Put little oil on corners and fold it. 


Wednesday, June 6, 2012

Carrot Raita




Ingredients
Curd – 1 cup
Grated carrot – 2 medium
Grated cucumber – 2 tsp
Chopped coriander leaves – 2 tsp
Green chilli -1
Red chilli powder – ¼ tsp
Cumin powder – ½ tsp
Salt to taste

Method
                    In a bowl beat the curd and add other ingredients. Mix well and keep it for chilling. 

Tuesday, June 5, 2012

Eggplant and Spinach Curry




Ingredients
Eggplant – 1 ½ pounds (or) 700 gm
(Cut into ½ inch cubes)
Spinach – 2 pounds (or) 900 gm
Chopped green chilli – 2
Chopped tomato – 1 (big)
Lemon juice - 2 tsp
Chopped onions – ½ cup
Red chilli powder – 1 tsp
Coriander powder – 1 tsp
Salt to taste

For Tempering
Mustard seeds – ½ tsp
Cumin seeds – ½ tsp
Ginger garlic paste - 1 tsp
Curry leaves – 1 string
Turmeric powder – ¼ tsp
Oil – 4 tsp
Coriander leaves for garnishing

Method
                 Heat the oil in a pan and temper it. Add onions, green chilli and cook for 3 minutes. Add eggplant and salt, cook over medium heat until thickened. Add spinach and cook until wilted. Add the tomatoes and cook over medium heat until thickened for 10 – 15 minutes. Add coriander powder and mix well. Garnish with coriander leaves. Serve with roti / rice. 


Note: Instead of tomato use lemon juice. Use lemon juice at last.

Monday, June 4, 2012

Mixed Fruit Smoothie




Ingredients
Orange juice – 1 cup
Apple – ½ cup
(Cored & sliced)
Banana -1
Honey – 2 tsp
Frozen Yogurt – 100gm
Method
                  Blend all ingredients until smoothie. Cool it and serve. 

Friday, June 1, 2012

Orange & Carrot Juice




Ingredients
Carrot - 1
Tomato –1
Oranges -2
Sugar – 4 tsp
Cold water as per requirement

Method
                   Mix and blend carrot, tomato, sugar, orange juice and water.