Friday 13 December 2013

VEGETARIAN SPAGHETTI

VEGETARIAN SPAGHETTI




INGREDIENTS
  • Spaghetti - 200-250 grams
  • Tomato - 4-5 
  • Oregano - 1 teaspoon
  • Salt - to taste
  • Black pepper powder - 1/4 - 1/2 teaspoon
  • Olive oil - 1 tablespoon
METHOD
  • Boil water in a pan & add tomatoes to the boiling water.
  • Boil for 5 minutes.
  • Take out the tomatoes from the boiling water & peel off the skin.
  • Grind them & now tomatoes are ready to use.
  • Now, boil water in a pan & add spaghetti to it with a teaspoon of salt.
  • Keep stirring in between so that they don't stick to each other.
  • Cook till it becomes tender. Make sure you do not overcook.
  • Strain spaghetti & put it under running normal water.
  • Keep it aside.
  • Heat olive oil in a pan. 
  • Put the tomato puree in the oil.
     
  • Add salt as required, oregano & black pepper powder. 
  • Mix them well & let it cook till the mixture leaves oil.


  • Add the boiled spaghetti to it & mix well.



  • Toss the spaghetti for another 5 minutes, till it is well cooked.
  • Vegetarian spaghetti is ready to serve.

Wednesday 9 October 2013

SWEET YELLOW RICE

SWEET YELLOW RICE




INGREDIENTS
  • Rice - 1 cup
  • Sugar - 1 cup
  • Water - 2.5-3 cups
  • Desi ghee - 2 tablespoons
  • Clove - 1-2
  • Dalchini - 1 small piece
  • Dried whole black pepper - 2-3
  • Yellow food color - 2-3 pinch
  • Cashew nuts, raisins to garnish (optional)
METHOD
  • Wash & then soak rice in water for around 30 mins.
  • Heat desi ghee in a pressure cooker.
  • Add clove, dalchini & dried whole black pepper to desi ghee.
  • Next, add yellow food color to it.
  • Add soaked rice & sugar to it & mix them well.
  • Heat them slightly & then add water.
  • Close the lid of the pressure cooker & as the pressure reaches maximum, slow down the flame.
  • Cook it for 5 minutes on low flame.
  • After 5 minutes, turn off the flame.
  • As the pressure is released, open the lid & cook till water gets completely dried up.
  • Garnish with cashew nuts & raisins.
  • Sweet yellow rice are ready to serve.

Saturday 24 August 2013

BESAN LADDU

BESAN LADDU




INGREDIENTS
  • Besan (chickpea flour) - 1 cup (250 grams approx)
  • Desi ghee - 1/2 cup
  • Powdered sugar - 1/2 cup - 3/4 cup
  • Cardamom powder - 1 teaspoon
METHOD
  • First, warm the ghee on low heat. make sure it is not very hot, it should be just warm.
  • It adds flavour to the laddus and at the same time acts as a binding agent.
  • Next, sift besan (chickpea flour).
  • Add this flour to the warm ghee..
  • Mix them well and keep the heat on low-medium.

  • Now, roast this mixture till the time it gets well cooked. This will take around 10-15 minutes. A very nice aroma starts coming from this mixture. that is the time when you get to know that it is done.

  • Turn off the flame and allow the mixture to turn warm from hot.
  • Once, it turns warm, add powdered sugar to it & mix well.
  • You can also add some almonds and raisins and cardamom powder to this mixture at this point.


  • Put some mixture on your palm when it is warm & turn it into round laddus.
  • If you have any problem in making the laddu, add a little milk.
  • The mixtrue won't look sticky enough, but it will form round and beautiful laddus.
  • Garnish with powdered almonds as I did it or you can even use whole almonds or raisins to garnish.
  • Besan laddus are ready to serve.


Tuesday 11 June 2013

VEG DUMPLINGS (MOMOS) WITH SPICY TOMATO DIP

VEG DUMPLINGS (MOMOS) WITH SPICY TOMATO DIP






INGREDIENTS

FOR THE OUTER COVERING
  • Maida - 2 cups
  • Salt - 1 teaspoon (adjust according to taste)
  • Oil - 1 tablespoon
  • Water to knead the dough
FOR THE FILLING
  • Cabbage (grated) - 1 medium sized
  • Carrot (grated) - 3 
  • Capsicum (grated) - 2 medium sized
  • Salt - 1 teaspoon (adjust according to taste)
  • Black pepper powder - 1/4 teaspoon
METHOD
  • Take a bowl & mix maida & salt in the bowl.
  • Use water to knead the dough.
  • Knead it in the same manner as you knead it for a chapati.
  • When it is done, add 1 tablespoon oil to on top of the dough & knead it again for 2 minutes till it is well done.
  • Once ready keep the dough aside for 30 minutes to 1 hour. Cover it with a cloth.
  • Next, heat water in a pan & add the grated cabbage to it & bring it to a good boil.
  • Turn off the flame & drain out the excess water.
  • This procedure makes cabbage safe for use.
  • Next, mix the grated cabbage, grated carrots & grated capsicum together & try to squeeze out the water in these vegetables using your hands & a strainer.
  • Add salt & black pepper powder to these vegetables & if they leave water, squeeze out the excess water again.
  • This would make the vegetables ready for use.

  • The filling is ready to be used.
  • Next, take the dough ready for the outer covering.
  • Divide it into small portions & roll them using a rolling pin.

  • Small portions should be of an approximate size as given in the picture.
  • Place one teaspoon filling on the rolled small chapati.
  • Seal it in any shape as desired.
  • I have shown a few shapes in the picture.
  • Next, heat water in the bottom most shelf of the steamer & cover it with a lid.
  • As the steam is being prepared inside the steamer, prepare the other shelves for the momos.
  • Grease every shelf with a little oil & place the momos on these shelves.

  • Place them at a little distance from each other otherwise, they might stick to each other.
  • Place these shelves on top of the bottom most shelf with water & cover with a lid.
  • Steam them on high flame for 10 minutes.
  • After 10 minutes, open the lid and check them once.
  • They become transparent. Turn off the flame.
  • Veg dumplings are ready to serve.

SPICY TOMATO DIP



INGREDIENTS
  • Dry red chillies - 6-7
  • Tomatoes chopped - 2 medium sized
  • Salt - 1/4 teaspoon (adjust according to taste)
METHOD
  • Soak dry red chillies in water for around 1-2 hours.
  • After 1-2 hours, add the soaked red chillies, chopped tomatoes & salt in a mixer grinder.
  • Add 4-5 tablespoons of water in which the dry red chillies were soaked to the mixer.
  • Grind them together for a minute till they are properly done.
  • Spicy tomato dip is ready to be served with veg dumplings.

Tuesday 28 May 2013

RAVA KESARI

RAVA KESARI




INGREDIENTS
  • Sooji (rava) - 1 cup
  • Sugar - 1 cup
  • Elaichi - 2-3
  • Ghee - 1/2 cup
  • Coconut grated
  • Edible colour - orange/yellow
  • Saffron (kesar) - 1/4 teaspoon
  • Water - 2.5 cups

METHOD
  • Boil 2.5 cups water in a pan & add crushed cardamom.
  • When it boils, lower the flame & add two pinches of colour & sooji.

  • Put sooji slowly and keep stirring to avoid the formation of any lumps.
  • Mix saffron with a little water & let them get mixed well.
  • Add the saffron & water mixture to the sooji.
  • Next, add half cup pure ghee to this sooji.
  • Add sugar & mix well.
  • When it is cooked well, add grated coconut & mix well.
  • Keep the rava kesari in a bowl & even out the layer with the bottom of a flat bowl.
  • Garnish with grated coconut.
  • Rava kesari is ready to serve.



Thursday 23 May 2013

MIXED VEGETABLE

MIXED VEGETABLE



INGREDIENTS
  • Capsicum chopped - 1/2 cup
  • Beans chopped - 1/2 cup
  • Cauliflower chopped - 1/2 cup
  • Carrot chopped - 1/2 cup
  • Peas - 1/2 cup
  • Potatoes peeled & chopped - 1/2 cup
  • Broccoli chopped - 1/2 cup
  • Tomatoes (puree form) - 4-5 medium sized
  • Ginger (grated) - 1/2 inch
  • Cumin seeds (jeera) - 1/2 teaspoon
  • Asafoetida (hing) - a pinch
  • Coriander (dhania) powder - 1 teaspoon
  • Green chillies chopped - 2
  • Salt to taste
  • Turmeric powder - 1/4 teaspoon
  • Red chilli powder - 1/4 teaspoon
  • Garam masala powder - 1/4 teaspoon
  • Cream - 2-3 tablespoons
  • Paneer (cottage cheese) - 1/4 cup
  • Oil - 3-4 tablespoons
The quantity of vegetables varies according to the size of the cup. If you are using a smaller cup, then you can take 1 cup of each vegetable.

METHOD
  • Wash & chop all the vegetables.

  • Heat 1-2 tablespoons oil in a pan.
  • Add capsicum to it & saute for a minute.
  • Next, add beans & potatoes & mix them well.
  • Next, add cauliflower, carrot, peas & broccoli & fry them well.
  • Fry the vegetables well till they become slightly soft& slightly crunchy at the same time.
  • Add half of the salt at this point & mix well.

  • Heat oil in another pan. 
  • Add asafoetida (hing), cumin seeds (jeera) & as they crackle, add grated ginger to it.
  • As they turn slightly brown, add chopped green chillies, coriander (dhania) powder & turmeric powder.
  • Add tomato puree to this mixture & cook it well.
  • Add red chilli powder & half of the salt to it.
  • When the tomatoes start leaving oil, lower the flame & add cream to it.
  • Mix them well & cook them well.
  • Add garam masala powder to the tomatoes.
  • Add the tomatoes mixture to the cooked vegetables & mix them really well.

  • Once, they are mixed well, add paneer cubes to it.

  • Once all the vegetables are well cooked, turn off the flame.
  • Mix vegetable is ready to serve.

Thursday 9 May 2013

DUM AALU (STUFFED WITH PANEER)

DUM AALU (STUFFED WITH PANEER)





INGREDIENTS
  • Potatoes (medium sized)-5
  • Paneer (cottage cheese)-60 gms (2-3 tablespoons approx)
  • Tomatoes-4
  • Laung (clove)-2
  • Black pepper (whole)-5-6
  • Dalchini-1 small piece
  • Hing (asafoetida) - a pinch
  • Cumin seeds (jeera)-1/4 teaspoon
  • Ginger-1/2 inch
  • Green chilli-1
  • Turmeric powder-1/4 teaspoon
  • Red chilli powder-1/2 teaspoon
  • Dhania (dry coriander) powder-1 teaspoon
  • Garam masala powder-1/2 teaspoon
  • Kasoori methi- 1/2 teaspoon
  • Cashew nuts-2-3
  • Cream - 2 tablespoons
  • Oil for deep frying
  • Chopped coriander for garnish
METHOD
  • Peel off the skin of the potatoes.
  • Cut them into halves from the center.
  • Make a hollow in the center of each of the potato to stuff in the paneer filling.


  • Next, heat oil for deep frying.
  • Drop in the cut hollow potatoes & deep fry them till they turn golden brown in color.
  • Once done, take them out on a paper towel that will soak the excess oil.
  • Prepare the filling next, mash the paneer & add 1/4 teaspoon salt & 1/4 teaspoon red chilli powder & mix them well.

  • Stuff this filling inside each half potato.

  • Keep these potatoes aside.
  • Next, grind tomatoes, ginger & green chilli together & keep it aside.
  • Heat 2 tablespoons oil in a pan.
  • Add hing, laung, dalchini & whole black pepper.
  • As they crackle, add jeera (cumin seeds).
  • As they crackle, add the tomato, ginger & green chilli puree prepared.
  • Add turmeric powder.

  • As the tomatoes start leaving oil, add salt, red chilli powder, garam masala powder & dhania powder.
  • In the meantime, grind a little quantity of water & cashewnuts together.
  • As the tomatoes leave oil, add the cashewnuts & water mixture to them.
  • As they are cooked well, add a little quantity of water & bring it to a boil.
  • Once boiled, add approximately 2 cups water to the tomatoes.
  • Bring them to a boil & cook for 15-20 minutes till the gravy is well cooked.
  • Add 2 tablespoons cream to this gravy & boil it again for another 5 minutes.
  • Add the potatoes stuffed with paneer to this gravy.

  • Boil them together for 5-6 minutes.
  • Turn off the flame.
  • Garnish with chopped coriander leaves.
  • Dum aalu (stuffed with paneer) is ready to serve.

Saturday 27 April 2013

MATAR KACHORI

MATAR KACHORI





INGREDIENTS

FOR THE DOUGH
  • Maida - 1 cup (250 grams)
  • Oil - 1 tablespoon
  • Warm water - 1/4 cup
  • Baking powder - 1/4 teaspoon
  • Salt - 1/4 teaspoon
FOR THE FILLING
  • Peas - 1 cup
  • Red chilli - 1/4 teaspoon
  • Turmeric powder - 1/4 teaspoon
  • Coriander (dhania) powder - 1/2 teaspoon
  • Cumin seeds (jeera) - 1/4 teaspoon
  • Oil - 2 teaspoons
  • Salt to taste 
  • Garam masala powder - 1/4 teaspoon
  • Green chilli chopped - 1
  • Besan - 2 teaspoons
  • Oil for deep frying

METHOD
  • Prepare the dough first.
  • Sift flour, salt & baking powder together.
  • Add oil & mix them well.
  • Next, add warm water slowly & knead well to form a dough.
  • Cover the dough with a damp cloth & keep it aside for an hour.

  •  Heat water in a pan & boil peas.
  • When the peas are well boiled, strain them.

  • Mash these boiled peas a little such that only some of them get mashed.


  • Next, heat oil in a pan & add cumin seeds to it.

  • Add the mashed peas & chopped green chillies to the oil.

  • Fry peas for a minute & then add red chilli powder, salt, turmeric powder & garam masala powder & mix them well till the peas are cooked well.
  • Once cooked well, add besan to the peas & fry for another 2 minutes.



  • Turn off the flame & the filling is ready to be used.
  • Next, take the dough that was initially prepared
  • Divide it into 7-8 balls to make the kachoris.
  • Flatten each ball a little & add 1-2 teaspoons of filling into it.

  • Stuff the filling inside & make a ball again.

  • Flatten this ball again using hands.
  • It should be slightly thick otherwise it might get pores while deep frying.

  • Next, heat oil for deep frying.
  • Drop these flattened kachoris in the hot oil.
  • Deep fry them from both sides till they are cooked well.
  • Keep the flame moderate as it would lead to perfect kachoris.


  • Once fried well, take them out & keep them on a paper towel so that it soaks the excess oil.
  • Matar kachori is ready to serve.

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