Friday, July 21, 2017

Daal Tadka

Daal Tadka



Preparation Time: 30 Minutes
Servings: 4

Ingredients

Boiled Toor Daal: 150 Grams
Boiled Chana Daal: 50 Grams
Finely Chopped Onion: 2 Medium Nos.
Finely Chopped Tomatoes: 2 Medium Nos.
Chopped Garlic: 6-8 Nos.
Garlic cloves: 3-4 Nos. (For Tadka).
Curry Leaves: 5-6 Nos.
Dry Red Chilly: 1 Nos.
Chopped Green Chilly: 2-4 Nos.
Cumin seeds: 1 Tbspn
Dry fenugreek leaves: 2 tspn
Salt to taste
Hing: Pinch
Kitchen King Masala: 2 tspn
Red Chilly Powder: 2 tspn
Oil: 2 Tbspn

Method

Heat oil in a pan. Add cumin seeds, curry leaves, green chilly, chopped garlic and saute for a while.

Add finely chopped onion saute it till translucent. (Add pinch of salt while cooking onion to cook it fast

Add finely chopped tomatoes and cook it till it's soft. Add all masalas and mix it well. Let it cook for a while.

Add some water and cook it again for a while.

Add mixture of boiled Daals to it. Mix it well. 

Adjust the seasonings as per taste. Mix it again thoroughly. cook the daal with closed lead for 5 - 10 minutes.

In other pan, heat oil. Add Cumin seeds, whole garlic cloves, red dry chilly. let it simmer for a while, add pinch of red chilly powder and spread it on the cooked daal. Close the lead again and put off the flame for 2-3 minutes.

Serve it hot with any rice preparation, chapati, naan or kulcha...etc.

ENJOY !!!



Friday, July 14, 2017

Fusion Paan Shots

Fusion Paan Shots


Preparations Time: 10 Minutes.
Servings: 4

Ingredients

Betel Leaves: 2 Nos.
Gulkand: 2 Tbspn
Fennel seeds: 1 tspn
Full Cream Milk: 200 ml.
Sugar: 2 Tbspn
Eliachi(Cardamom) Powder: 1/2 tspn
Crushed Pistachio & Almond: 1 Tbspn
Vanilla Ice Cream: 1 Scoop.
Ice Cubes: 4-5 Nos.


Method


Take Milk and Ice Cream scoop in a mixer bowl. 

Add Finely chopped betel leaves, gulkand, fennel seeds, sugar, eliachi powder and ice cube.


Churn the mixture in the jar for about 1 - 2 minutes.

Paan shots are ready.

Serve it chilled in a shot glass.

Enjoy


Paneer Bhurji

Paneer Bhurji


Pre-preparations: 10 Minutes.
Preparations Time: 15 Minutes.
Servings: 4

Ingredients

Grated Fresh Paneer(Cottage Cheese): 200 Grams
Finely Chopped Onion: 2 medium 
Finely Chopped Tomatoes: 2 Medium
Green Chilly: 3 Nos.
Ginger Paste: 1 tspn
Garlic Paste: 1 Tbspn
Kasuri Methi (Dry Fenugreek Leaves): 2 tspn
Fresh Cream: 2 Tbspn
Sugar: 2 tspn
Salt to taste.
Oil: 2 Tspn
Chilly Powder: 1 Tbspn
Garam masala (Kitchen King): 1 Tbspn
pinch of turmeric powder.

Method

Heat oil in a pan. Add Finely chopped onion and cook for a while.

Add garlic paste, ginger paste and chopped green chilly, mix and cook till onion turn to translucent.

Add finely chopped tomatoes, kasuri methi and season with all spices.

Add some water and cook till all become soft. Mix it well.


Add Grated paneer and mix gently. Close the lid and cook for 2 minutes.

Add cream and mix.

Serve it hot.

Enjoy !!!





Sunday, July 9, 2017

Sweet Corn Savory Pan Cake

Sweet Corn Savory Pan Cake 



Pre-preparations: 15 Minutes
Preparations: 15 minutes.
Servings: 4

Ingredients

Broken wheat: 1 Cup
Gram flour: 1/4 Cup
Curd: 1/2 Cup
Crushed Sweet Corn: 1/2 Cup
Green Chilly: 2 Nos.
Garlic: 5-6 Nos.
Ginger: 1 Inch
Salt To Taste
Turmeric Powder: 1 tspn
Fenugreek Seeds: 1/2 tspn
Chopped Curry Leaves: 6-7
Chopped Coriander : 1 Tbspn 
Baking Soda: Pinch.
Water as required.
Oil to sallow fry
Sesame seeds: 1 Tbspn

Method

In a mixing bowl, mix all dry ingredients well.

Add Curd and mix well. Prepare the batter with Dropping consistency by adding required water.

Season it with all spices. Mix well. Keep it aside for half an hour.

Add Baking Soda and mix.

On a non-stick pan apply oil. Once it's heated, add pinch of sesame seeds. 

Pour the batter ( 1 Full Spoon ). Spread it well to make it round.

Fry it till brown on both the sides.

Serve it HOT with any dip, chutney or tomato catch up.

ENJOY !!!

Thursday, May 4, 2017

Home Made Cheese Sauce

Home Made Cheese Sauce


Preparation Time: 10 Minutes.

Ingredients

Cheddar Cheese: 200 Grams
Processed Cheese: 2 Cubes
Whole Cream Milk: 1/2 Cup
Salt Pinch
Butter: 1 Tbspn
All purpose flour: 1 Tbspn

Method

Melt butter in a pan. Add all purpose flour to it and mix it well. Cook it for 2 minutes.

Add Milk and mix it well. Cook it till 1 boil or it becomes thick. No lumps should be there. Mix it till smooth.

Put it on a very low flame.

Add Grated Cheddar Cheese and Processed cheese into it and mix it evenly till no lumps left in that.

Take it off the flame and again mix it till smooth.

HOT Cheese Sauce is ready to be served.

Server it with any bitings ( Potato nuggets (Click here for recipe), Grilled Pitta Breads), also can be serve as a fondue with different types of grilled bread pieces.

ENJOY!!!

Mexican Cheesy Potato Nuggets

Mexican Cheesy Potato Nuggets


Pre-Preparations: 15 Minutes
Preparations: 15 Minutes
Servings:4


Ingredients

Boiled Potatoes: 5 Nos. Medium in size.
Salt to taste
Oregano: 1 Tbspn
Red Chilly Flakes: 1 Tbspn
Olive Oil: 1 tspn
Fresh BreadCrums: 1/2 Cup
Dry Bread Crums: 1 Cup
Crushed black Pepper: 2 tspn
Grated Process Cheese: 2 Cubes
Corn flour: 2 Tbspn
Oil to fry

Method

In a mixing bowl, mesh the boiled potatoes roughly.

Season it with all dry herbs, Salt and mix it well. Keep on adding fresh bread crums to it and make slight tight dough from it. Lastly add oilve oil and mix it well. Keep it aside.

Prepare small nuggets from this dough.

In a bowl, make a thin slurry of Corn Flour. Take dry bread crums (made from Toasts) in another bowl.

Heat oil in a frying pan.

Take one by one nuggets. First deep it in corn flour slurry, and then coat it with dry bread crums. 

Deep fry all the nuggets on a medium heat till golden brown. 

Serve them hot with home made cheese Sauce.

Home made Cheese Sauce (Click Here for Recipe)

ENJOY

Wednesday, May 3, 2017

Green Peas "Potli"

Green Peas "Potli"




Pre-preparation Time: 15 Minutes
Preparation Time: 15 Minutes
Servings: 4

Ingredients

Maida (All purpose Flour): 300 Grams
Fresh Green Peas: 500 Gram
Grated Potatoes: 2 Medium
Green Chilly Garlic Paste: 2 tspn.
Lemon juice : 1 tspn
Salt to Taste
Hing: pinch
Garam Masala: 1 tspn
Sugar: 1 tspn
Oil to fry.

Method

Kneed the dough with Maida. Keep it soft like roti dough. Let it rest for a while.

Crush fresh green peas in a hand mixture or mirchi cutter.

Transfer it in a pressure cooker bowl. Grate a potato on top of that. Pressure cook it till 2 whistles. 
DONT ADD WATER AT ALL INTO THIS BOWL WHILE COOKING. Otherwise, it will be soggy.

Heat oil in a pan. Add green chilly/garlic paste, pinch of hing and saute for a while. 

Add the cooked mixture of green peas and potato into it.

Season it with salt and garam masala. Mix it well. Cook it for 2 -3 minutes or till it become dry. No Watery portion should be left in that. Mixture should be almost dry. Let it cool upto room temperature. 

Make small balls from this mixture for filling.

By the time, From the prepared dough, roll a big sized roti and cut small pooris from it with a cookie cutter.

Put mixture ball into poori and make small potlis from them.

In a fry pan, heat oil on a medium temperature. Deep Fry all potlis till brown.

Serve it HOT with Mint Coriander chutney / catch up / or any other deep of your choice.

ENJOY !!!







Sunday, April 30, 2017

PAAN Flavored APPAM Cup Cake

PAAN Flavored APPAM Cup Cake


Preparation Time: 20 Minutes
Servings: 4


Ingredients

Appam Batter: 1 Cup ( We used Farmz2Familiez ready to cook appam batter)
Jaggary: 1 Tbspn
Pinch of Salt
Baking Powder: 1 tspn
Baking Soda: 1/2 tspn
Fennel Seeds: 1 Tbspn
GulKand: 1 Tbspn
Grated Dry Coconut: 1 Tbspn
Betel Leave: 1 Nos.

Method

Add some water to jaggary and let it desolve into it. 

In a mixing bowl, take appam batter, add jaggary water (batter should be in a pouring consistency and not too much watery), pinch of salt, baking powder and baking soda. Keep it aside for 5 minutes.

In a small bowl, mix Gulkand, fennel seeds, grated coconut and finely chopped betel leave. Mix it well.

Pour appam batter into silicon mold sprinkle some fennel seeds and raw gulkand on top of it.

Bake it in a pre heated oven @ 180 Degree for 10 - 12 minutes.

Prepare small ball from the gulkand mix and Top the cup cakes with it.

It can go well for HIGH tea or a quick bites.

ENJOY

Saturday, April 29, 2017

Medu VADA in Rajasthani Kadhi

Medu VADA in Rajasthani Kadhi



Pre preparation Time: 10 Minutes
Preparation Time: 20 Minutes
Servings: 4


Ingredients

Medu-Vada Batter: 1 Cup (We used Farmz2Familiez Ready to cook Urad Daal Batter)
Ginger Chilly Paste: 2 tspn
Salt to Taste
Oil to deep fry Vadas.
Curd: 1.5 Cup Thick Curd
Gram Flour: 2 Tbspn
Turmeric Powder: 1 tspn
Green Chilly: 2 Nos.
Hing: Pinch
Dry Red Chilly: 2 Nos.
Chopped Garlic: 6 -7 Nos.
Curry Leaves: 5 - 6 Nos.
Cumin Seeds: 1 tspn
Chopped Onion: 1 nos.
Water as required

Method

In ready Made medu Vada batter, add salt to taste, ginger chilly paste and mix well.

Deep fry Vadas from that and keep it aside.

In a mixing bowl, take Curd, add gram flour and pinch of turmeric powder and beat it with beater till smooth. Add some salt to taste.

In a pan, heat a table spoon of oil, add pinch of hing, green chilly, dry red chilly and curry leaves. Let them crackle for a while. 

Add chopped onion and cook it till it becomes translucent. Add chopped garlic to it. Mix it well.

Add the Curd Mixture to it and mix it properly.

Keep on adding water as required. 

Cook it till it become somewhat thick.

Kadhi is ready to be serve.

In a serving bowl,  add Kadhi and put deep fried medu vadas into it. Garnish it with shimmered red dry chilly and some coriander leaves.

ENJOY this fusion rajasthani KADHI PAKODA with rice / chapati / naan / any indian bread.

Friday, April 28, 2017

Multi-Millet 'Thatte' Idli PIZZA

Multi-Millet 'Thatte' IDLI PIZZA


Preparation Time: 20 Minutes
Servings: 2

Ingredients

Multi-Millet Idli Batter: 1 Cup (We have used Farmz2Familiez ready to use batter).
Salt to Taste
Chopped Onion: 2 Tbspn
Chopped tomato: 1 Tbspn
Chopped Capsicum: 1 Tbspn
Jalapeno: 5 - 6 Nos.
Grated Cheese: 1/2 Cup
Pizza Gravy: 1/2 Cup
Oregano: 1 Tbspn
Chilly Flakes: 1 Tbspn
Olive Oil: 1 tspn

Method

Use Dhokla Plate (Thatte Idli Plate) to prepare a large Idli from Multi-millet Idli Batter. Keep it aside. Let it cool for a while.

Spread Pizza gravy on the Idli. Top the pizza with all the toppings.

Lastly sprinkle grated cheese, oregano, chilly flakes and olive oil on top of it.

Bake it on Micro - High for 5 minutes.

IDLI Pizza is ready.

Serve it hot with any type of deep.

ENJOY !!!

Thursday, April 27, 2017

MultiGrain IDLI TAVA HANDWA

MultiGrain IDLI TAVA HANDWA


Preparation Time: 20 Minutes
Servings: 4

Ingredients

Multi Grain IDLI Batter: 1 Cup ( We used Farmz2FamilieZ ready to use Batter).
Semolina (Sooji): 1/2 Cup
Curd: 2 Tbspn.
Water as required.
Crushed Fresh Green Peas: 1/2 Cup
Crushed Corn: 1/2 Cup
Green Chilly/Garlic Paste: 2 tspn
Salt to Taste
Dry Fenugreek seeds: 1 Tspn
Cooking Soda: Pinch of it.
Turmeric Powder: Pinch of it.
Oil to sallow fry.
sesame seeds: 2 Tbspn.

Method

In a mixing bowl, Mix Semolina and Curd and mix it well. Keep it aside for 3-4 minutes.

Add all the veggies, chilly garlic paste, turmeric powder, salt into Multi Grain IDLI Batter. Mix it well. Add Semolina Mixture to it and mix well. Keep on adding water as required to make pouring consistency of the batter.

Heat oil on a flat pan. Sprinkle some sesame seeds.

Spread  the batter on the Pan and Cover a pan with the lead. let it cook for a while. Shallow fry it both the sides until brown.

Serve it hot with the Hung Curd or any  Deep.

ENJOY !!!

Note: Multi Grain Batter Contains: Rice, Urad Dal, Pearl Millet (Bajara), Finger Millet(Raagi),Jowar,  Whole Green Gram, Black & White ChickPeas

Wednesday, April 26, 2017

IDLI Sandwich

IDLI Sandwich



Pre - preparations: 15 Minutes
Preparations: 15 Minutes
Servings: 4


Ingredients

Idli / Dosa Batter: 500 Grams

For Stuffing
Boiled Potato: 4 Nos.
Chopped Onion: 2 Nos.
Daalia (roasted gram): 1 Tbspn
Green Chillies: 2 Nos.
Curry Leaves: 7-8 Nos.
Mustered seeds: 1 tspn
Hing: 1 tspn
Salt to taste
Oil: 1 Tbspn.

Method

To prepare stuffing, first heat oil into a pan, add mustered seeds and let them crackle for a while.

Add pinch of Hing, Daalia, green chillies, curry leaves to it and saute for a while.

Add chopped onion and pinch of salt. Let it be translucent and pink.

Add boiled and mashed potatoes to it and mix it well. Add Salt to taste and mix it well.

Stuffing is ready. Transfer it in a bowl and keep it aside.

Steam thick and spongy Idli in a Tatte Idli tray. Let it cool for a while.

Un-mold it and cut it in a square shape with pizza cutter or smooth edged knife.

Cut the Idli from the middle and separate two layers of it.

To assemble the sandwich, on one layer of idli spread some tomato chutney and on other layer of it, spread the stuffing evenly. Cover the stuffed layer on another layer.

Put the prepared sandwich in a electric griller / toaster, and cook it for 5 minutes. Make sure even impression is there on both the sides of the sandwich.

Cut it in triangle and serve it hot with red tomato chutney.

Enjoy !!!




Friday, February 3, 2017

Mango Rice

Mango Rice


Preparation Time: 20 Minutes
Servings: 2

Ingredients

Cooked Rice: 200 Grams (1 Cup).
Chopped Onion: 1 Medium
Grated Raw Mango (We used Totapuri): 1 Big
Dalia (split yellow gram): 1 Tbspn
Mustered Seeds: 1 tspn
Curry Leaves: 5-6
Salt to taste
Chopped Green Chilly: 2-3
Oil: 1 Tbspn

Method

Heat oil in a pan.

Add mustered seed and let them crackle.

Add dalia and curry leaves to it and saute till they are fried and some what brown.

Add chopped onion and saute it till translucent.

Add grated raw mango and saute it lightly for a while.

Add salt, turmeric powder and mix well.

Add cooked long rice to it and mix it very gently.

Serve it hot !!!

Enjoy


Friday, September 16, 2016

Lemon Rice (Chitranna)

Lemon Rice (Chitranna)


Preparations: 5 Minutes
Cooking Time: 10 Minutes
Servings: 2

Ingredients

Cooked Rice; 200 Grams
Sliced Red Onion: 2 nos. (Medium)
Sliced Green Chillies: 2 nos.
Curry Leaves: 6-7
Gram Dal: 2 tspn
Hing: pinch.
Oil: 2 Tbspn
Mustered Seeds: 2 tspn
Salt to taste
Turmeric powder: 1 tspn
Lemon juice: 2 Tbspn

Method

Heat oil in a pan. Add mustered seeds and let them crackle. 

Add curry leaves, green chillies and gram dal to it and let them crackle too.

Add a pinch of hing and sliced red onion to it. 

Add salt at this stage and let it cook till pink.

Add cooked rice. Switch off the flame, and mix it well. 

At the last, add lemon juice and gently mix it.

Serve it hot.

ENJOY !!!


Monday, September 12, 2016

Raw Chia Seed - KIWI Kulfi

Raw Chia Seed - KIWI Kulfi



Preparation Time: Over Night
Servings:  4


Ingredients

Raw CHIA Seeds: 4 Tbspn
Fresh Kiwi: 2 Nos
Full Cream Yogurt: 1 Bowl (200 Grms)
Honey: 2 Tbspn
Water to soak CHIA seeds.

Method

Soak Chia seeds in water in a small bowl for almost 6 - 8 hours. (Preferably overnight).

In a mixing bowl, Take yogurt and beat it till smooth.


Add Honey and mix well.

Add Finely chopped Kiwi fruit to it and mix gently.

Lastly add soaked CHIA seeds to it and mix it finally very gently.

Transfer this mixture to a kulfi moulds.

Keep it in the refrigerator for almost 1 and half hour. Take it out and again mix it gently.

Again refrigerate it for another 2 hours. Again take it out and mix it well.

At this time, insert toothpick or kulfi sticks to the mould.

Again refrigerate it for another 2 hours.

Now Kulfi is ready.


Serve it with Fresh Kiwi bytes.

ENJOY

Click here to know more about "CHIA SEEDS"



CHIA SEEDS



WHAT IS CHIA SEEDS?







Chia is an edible seed that comes from the desert plant Salvia hispanica, grown in Mexico dating back to Mayan and Aztec cultures. "Chia" means strength, and folklore has it that these cultures used the tiny black and white seeds as an energy booster. That makes sense, as chia seeds are a concentrated food containing healthy omega-3 fatty acids, carbohydrates, protein, fiber, antioxidants, and calcium.



BENEFITS OF CHIA SEEDS?



Chia seeds are an unprocessed, whole-grain food that can be absorbed by the body as seeds (unlike flaxseeds). One ounce (about 2 tablespoons) contains 139 calories, 4 grams of protein, 9 grams fat, 12 grams carbohydrates and 11 grams of fiber, plus vitamins and minerals.

The mild, nutty flavor of chia seeds makes them easy to add to foods and beverages. They are most often sprinkled on cereal, sauces, vegetables, rice dishes, or yogurt or mixed into drinks and baked goods. They can also be mixed with water and made into a gel.

SIDE EFFECTS OF CHIA SEEDS?



There are very few side effects associated with chia seeds. There has been some conflicting research about the effect of chia seeds on prostate cancer.
Occasionally some people may experience stomach discomfort when consuming chia seeds especially in large amounts due to the high fiber content. As with any food, eat in moderation and always drink plenty of water unless soaking your seeds.



Saturday, September 3, 2016

Aaloo Palya (South Indian Style)

Aaloo Palya (South Indian Style)


Preparation: 15 Minutes
Servings: 4

Ingredients

Boil Potatoes: 5 Medium
Tomato: 1 Medium
Onion: 2 Medium
Green Chillies: 3-4 Nos.
Curry Leaves: 5-6 Nos.
Urad daal: 1 Tbspn
Chana Daal (Daaliya): 1 Tbspn.
Oil: 2 Tbspn
Mustered seeds: 1 tspn
Hing: Pinch
Salt to Taste
Turmeric powder: Pinch
Water as required.


Method

In a pan, heat oil. Add mustered seeds and let them crackled. Add Curry leaves, green chillies, Hing and mix well.

Add urad daal and chana daal to it and cook till brown.

Add sliced onion to it and cook till pink and translucent. Add pinch of salt at this stage.

Add sliced tomatoes and mix well. Add little bit of water and let it cook for a while.

Mesh boiled potato mean while it's cooking.

Once onion and tomatoes are cooked, add this meshed potatoes to it and add almost cup full of water to it.

Season it with turmeric powder, salt to taste. Mix it well.

Cook for a while till the gravy is thick.

Serve it hot !!!

Goes well with any kind of Dosa (Set Dosai, Khali Dosai, Paper plain dosai, etc...)

Enjoy !!!