Friday 27 June 2014

VEG HOTDOGS

VEG HOTDOGS



 
INGREDIENTS
  • Hotdog buns - 4
  • Tomato (chopped) - 1
  • Capsicum (chopped) - 1
  • Carrots (grated) - 2-3
  • Paneer/Cottage cheese - 100 grams
  • Mozarella cheese (grated) - 150 grams approx
  • Red chilli powder - 1/4 teaspoon
  • Black pepper powder - 1/4 teaspoon
  • Salt to taste
  • Olive oil - 2 tablespoons
  • Tomato ketchup

METHOD
  • Heat olive oil in a pan.
  • Add chopped tomatoes and chopped capsicum to the hot oil.
  • Fry them for a minute.
  • After a minute, add grated carrots to these vegetables.

  • Fry them till the vegetables turn slightly softer.

  • At this point add salt to taste, red chilli powder and black pepper powder and mix well.
  • Next, add crumpled paneer/cottage cheese to this mixture and mix well.

  • Now, the filling is ready to be used for the hotdogs.
  • Keep it aside.
  • Next, slice the hotdog buns from the centre.
  • On the lower part, apply a tablespoon of tomato ketchup to cover the base completely.
  • On top of tomato ketchup, add 2-3 tablespoons of the filling prepared so that it covers the base well.
  •  Now, top it with mozzarella cheese to cover these vegetables.
 
  • Cover them with other half of the buns.
  • Now, bake them at 175 degrees for around 5 minutes.
  • Baking these hotdogs helps in the vegetables and cheese getting cooked together really well.
  • You can even skip the baking part and roast the buns on gas stove using butter.
  • Once done, hot dogs are ready to serve.
*Tomato ketchup without onion and garlic is easily available in the market. Companies like Kissan & Tops make Tomato Ketchup without onion and garlic.
 

Thursday 26 June 2014

VEG MANCHURIAN (DRY)

VEG MANCHURIAN (DRY)




INGREDIENTS

FOR MANCHURIAN BALLS
  • Maida (All purpose flour) - 4-5 tablespoons
  • Cabbage (grated) - 1
  • Carrots (grated) - 2-3 medium sized
  • Capsicum (grated) - 1
  • Red chilli powder - 1/4
  • Salt to taste
  • Oil for deep frying

FOR GRAVY
  • Cabbage (chopped) - 1/4
  • Capsicum (chopped) - 1/2
  • Green chillies (chopped) - 1-2
  • Ginger (grated) - 1/2 inch
  • Black pepper powder - 1/4 teaspoon
  • Oil - 2 tablespoons
  • Sugar - 1/2 teaspoon
  • Soya sauce - 2-3 tablespoons
  • Tomato ketchup - 3-4 tablespoons
  • Salt to taste
 * Soya sauce without onion and garlic is available in the market easily. Ching's Secret is the name of the company which produces soya sauce without onion and garlic.
*Tomato ketchup without onion and garlic is easily available in the market easily. Tops and Kissan are the names of the companies which produce tomato ketchup without onion and garlic.

METHOD

FOR MANCHURIAN BALLS
  • In a bowl mix grated cabbage, grated carrots and grated capsicum together.
  • Squeeze out the excess water from the vegetables with your hands once.
  • Next, add maida to these vegetables and mix well.
  • Add red chilli powder and salt to taste to these.
  • Mix them well.
  • Keep it aside for 5 minutes.

  • In the meantime, heat oil for deep frying.
  • When oil is hot, drop small balls of this mixture into hot oil.
  • When they are released from the bottom, turn them around and lower the flame.
  • On low flame deep fry these balls till they turn golden brown in color.

  • Once when golden brown in color, take these balls out on a paper towel.
  • Similarly, make as many balls of this mixture as can be made.
FOR THE GRAVY
  • Heat oil in a pan.
  • Add green chillies and grated ginger to the hot oil.
  • As they crackle, add chopped capsicum and chopped cabbage.
  • Cook them well till they become soft and nicely fried.
  • Now, add salt to taste, red chilli powder, black pepper powder and sugar.
  • Mix them well.
  • Add soya sauce and tomato ketchup to this mixture and mix well.
  • Next, add 1/2 cup water and let it boil.
  • When water boils, after two minutes it form into a nice gravy.
  • Add manchurian balls to this gravy and mix well.
  • After mixing them well, fry for another 1 minute.
  • After 1-2 minutes turn off the flame.

  • Veg Manchurian (dry) is ready to serve.




Wednesday 18 June 2014

PINDI CHANE

PINDI CHANE
 
 
 
 
 
INGREDIENTS
  • Chane - 1 cup
  • Amla whole pieces - 4-5
  • Cooking soda - a pinch
  • Coriander seeds - 1 teaspoon
  • Cumin seeds - 1/2 teaspoon
  • Anardana powder - 1/2 teaspoon
  • Ginger grated - 1/2 inch
  • Red chilli powder - 1/4 teaspoon
  • Garam Masala powder - 1/4 teaspoon
  • Salt to taste
  • Green chillies whole sliced into two halves- 2
  • Oil - 2 tablespoons
 
 
METHOD
  • Soak chane in water for 8-10 hours (overnight) before cooking.
  • Next, in a pressure cooker, add soaked chane, water 1 inch above chane, amla pieces, a pinch of cooking soda and half of the quantity of salt that you are adding.
  • Amla pieces help in bringing the color to chane.
  • Pressure cook them.
  • When pressure reaches maximum, lower the flame and cook for another 4-5 minutes.
  • After 4-5 minutes, turn off the flame and allow the pressure to release.
  • In the meantime, roast coriander seeds, cumin seeds and anardana powder in a heavy bottomed pan on low flame till a nice aroma starts coming.
  • When done, grind them together and form a masala powder.
  • Next, heat oil in a pan.
  • Add grated ginger to it.
  • When it crackles, add the freshly ground masala to the hot oil.
  • Add red chilli powder, garam masala powder and rest of the quantity of salt to it.
 
  • Add green chillies, allow them to crackle.

  • Now, separate chane and stalk from the boiled chane in the pressure cooker and add the stalk to the roasted masala.


  • Boil it for 4-5 minutes, and add boiled chane to it.

 
 
  • Add a little more separately boiled water at this time so that chane get cooked well.
 
 

  • Cook them on low flame till they become soft and are cooked well.
  • Once done, turn off the flame and garnish with chopped fresh coriander leaves.
  • Pindi chane is ready to serve.


Sunday 15 June 2014

SHAHI PANEER

SHAHI PANEER





INGREDIENTS
  • Paneer (cottage cheese) - 250 grams (cut into cubes)
  • Tomatoes (puree form) - 4 medium sized
  • Cashew nuts - around 8
  • Fresh cream - 4-5 tablespoons
  • Jeera (cumin seeds) - 1/4 teaspoon
  • Heeng (asafoetida) - a pinch
  • Turmeric powder - 1/4 teaspoon
  • Red chilli powder - 1/4 teaspoon
  • Garam masala powder - 1/4 teaspoon
  • Salt to taste
  • Oil - 2 tablespoons
  • Water - 2 cups

METHOD
  • Grind cashew nuts along with a little amount of water. It will form into a paste. Keep it aside.
  • Heat oil in a pan.
  • Add cumin seeds (jeera) & a pinch of heeng (asafoetida)

  • As they crackle, add tomatoes (puree form).

  • Add turmeric powder.
  • Allow it to get cooked well.
  • When it starts leaving oil, add red chilli powder, salt and garam masala powder.
  • Mix them well and when the mixture leaves oil, add cashew nuts paste to the cooked tomatoes.

 
 
  • Next, add around 2 cups of water to the mixture.
 
 
 
  • Bring them to a good boil. When the gravy turns slightly thick, add fresh cream by lowering the flame.
  • Now cook the gravy well.
  • When gravy turns thick and well cooked, add paneer cubes to the gravy.
  •  
 
  • Cook for another 5-10 minutes and turn off the flame.
  • Garnish with fresh cream.
  • Shahi paneer is ready to serve.
 




Friday 13 June 2014

CHOORMA

CHOORMA
 
 
 
 
 
 

INGREDIENTS
  • Atta/Wheat flour - 2 cups
  • Desi Ghee - 3-5 tablespoons
  • Sugar - 4-5 tablespoons (adjust according to taste)
  • Almonds (sliced) - to garnish
 
METHOD
  • Heat desi ghee in a pan.
  • Add wheat flour to hot desi ghee.
  • Mix them well.
  • Turn the flame to low and allow wheat to get cooked well.
  • Keep stirring continuously otherwise wheat flour will get stuck to the bottom of the pan.
 
 
  • After around 5-10 minutes, a nice aroma will start coming.
  • Keep stirring continuously.
  • Once the wheat flour changes colour n turns to a nice light brown shade, add sugar to it and mix well. I add normal sugar crystals to it as I like it that way. But it is up to you whether you want to add powdered sugar or normal sugar crystals.
 
  • After stirring well, turn off the flame.
  • Garnish with sliced almonds, choorma is ready to serve.
 

Wednesday 11 June 2014

POHA - EASY BREAKFAST RECIPE

POHA - EASY BREAKFAST RECIPE
 

 
 
 
INGREDIENTS
  • Poha - 2 cups (approx.)
  • Potatoes - 3-4 small sized
  • Carrots - 1-2 (optional)
  • Peas - 1/4 cup (optional)
  • Lemon juice of 1-2 lemons
  • Dry red chillies - 2-3
  • Mustard seeds - 1/2 teaspoon
  • Turmeric powder - 1/4 teaspoon
  • Red chilli powder - 1/4 teaspoon
  • Garam masala powder - 1/4 teaspoon
  • Oil - 2 tablespoons
  • Salt to taste
  • Water to rinse poha
 
 
METHOD
  • Rinse poha with 1-2 cups water first & allow water to get drained off.
  • Rinse it with more water. Make sure that poha retains its original shape & at the same time it is soft enough.
 

  • Heat oil in a pan.
  • Add mustard seeds and dry red chillies.
  • Allow them to crackle.

  • Once they crackle, add chopped vegetables to it. In my case, I added only potatoes. but, you can add any other vegetable like carrots and peas.

  • Fry them for a minute or 2.
  • Add turmeric powder, red chilli powder, garam masala powder & garam masala powder to the vegetables.
  • Mix them well and allow these vegetables to get cooked well and become soft.


  • Once properly cooked, add rinsed poha to these vegetables and mix well.

  • Once mixed well turn off the flame.
  • Sprinkle lemon juice on top of the cooked poha.
  • Poha is ready to serve.







Tuesday 10 June 2014

DAL FRY (DHABA STYLE)

DAL FRY (DHABA STYLE)
 

 
 
INGREDIENTS
  • Toor dal/arhar dal - 3/4 cup
  • Chana dal - 1/4 cup
  • Tomatoes chopped - 2 medium sized
  • Green chilli chopped - 1
  • Ginger grated - 1/2 inch
  • Jeera (cumin seeds) - 1/4 teaspoon
  • Heeng (asafoetida) - a pinch
  • Turmeric powder - 1/4 teaspoon
  • Red chilli powder - 1/4 teaspoon
  • Kasoori methi - 1/2 teaspoon
  • Salt to taste
  • Oil - 1-2 tablespoons
 
 
METHOD
  • In a pressure cooker add arhar dal and chana dal with water just 1-2 inches above dal and 1/2 teaspoon salt.
  • On high flame, as the pressure reaches maximum, lower the flame and allow dal to get cooked for around 10 minutes.
  • Turn off the flame and allow the pressure to get released. Keep it aside.
  • Next, heat oil in a pan.
  • Add heeng (asafoetida) and as it crackles, add jeera (cumin seeds) and ginger and chopped green chillies.
  • As they crackle and change colour, add chopped tomatoes to it.
  • Next, add turmeric.
  • Let them cook for a little while.
  • As the tomatoes start leaving oil, add rest of the salt, red chilli powder and kasoori methi.
 
 
  • Mix them well. When the mixture leaves oil, add 1/4 cup of water, mix well and bring them to a boil.
  • Now, add boiled dal to this tadka prepared.
  • Mix dal really well with the tomatoes mixture.
 
  • Add 1-2 cups of water. Bring them to a boil on high flame.
 
  • Lower the flame and cover with a lid.
  • Let it get cooked well. It will take around 15-20 minutes.
  • Check it in between and keep stirring well.
  • When it  gets cooked, turn off the flame.
  • You can add 1/2 a tablespoon desi ghee to dal at this point. This is optional but it adds extra flavour to the dal and mix them well.
  • Dal fry is ready to serve.

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