Monday, December 2, 2013

DRY FRUITS PULAV

A finest and elegant rice dish recommended by my brother,he happened to taste it in a HOTEL TAJ VIVANTA.A simple pulao is made rich in taste with dry fruits and nuts and slightly added spice to it. I made tomato & onion raitha as a side dish, it was excellent however you could also try other North Indian gravies like dal makhni, masala curry etc. This is more like using fruits and nuts instead of vegetables and this comes out like restaurant style pulao.

Ingredients:

Basmati Rice 1 Cup(uncooked)
Onion 1( cut lengthwise)
Cashews/Raisins/Almonds 1 Tsp Each
Bay Leaves/Cloves/Cinnamon Sticks,few of them
Grated Ginger & Garlic Paste 1/4 Tsp Each
A few Saffron Strands soaked in warm milk
Ghee 2 Tbsps
Oil to deep fry the onions
Salt to taste
Water 1 1/2 Cups

Method:

1. Cook the rice in a cooker,and slightly roast the nuts with little ghee in a small pan.

2. Deep fry the onions to mild golden brown.Spread them into a paper towel to
    remove excess oil.

3.  Again a pan,add ghee with bay leaves/ cloves,cinnamon sticks,ginger garlic
     paste and saffron stands with soaked milk.

4.  Mix well with the cooked rice,roasted nuts,deep fried onions and salt.


5.  To be served well with any raitha's,for me dal makhni would be is perfect choice.

Friday, November 29, 2013

SEMOLINA & SPLIT CHICKPEA FLOUR LADOO


Normally all sweets does contain ghee which has more calories,but this is absolutely a low calorie sweet dish.Roasted chickpea flour(Hurgadle pudi) mixed with semolina,sugar,coconut and little quantity of milk.So easy to try,I made just one cup each so yields to about 12 to 14 ladoo's and can be stored in an air tight container for 5 to 6 days.


Ingredients:

Roasted Dalia( chick pea) 1 Cup
Fine Sooji or Semolina/Chiroti Rava 1 Cup
Dry Coconut I Cup
Powdered Sugar 1 Cup
Warm Milk 1/4 Cup
1 Tsp of ghee
Almond powder 1 Tsp
Cardamom powder to taste
Cashews and raisins

Method:

Roast the cashews and raisins with little ghee,in the same pan roast the sooji for atleast 2 mins.In a separate pan roast the dhalia and coconut powder till light brown,but again this is optional,as it can stored for 3 to 4 days.



Grind the dhalia and coconut to fine powder.Add sugar,grinded powder,roasted cashews and raisins almond pwd,ghee and cardamom powder,mix well.


To this,add a warm milk little by little,just to make Ladoo.Dont add too much milk.
Shape the Ladoo with your hands.


 

Sunday, November 24, 2013

CORNFLAKES AND POHA/BEATEN RICE FRITTERS



They look like cutlets but not,These are deep fried cornflakes and poha fritters mixed with onions ,garlic and few others.No need to grind anything,can be done within minutes as a quick snack/breakfast recipe,specially during winter season with hot cup of tea.An adapted recipe by Hari Chandana,only variation I made is I added cornflakes to this which gives a crunchy deep fried taste.

Ingredients:

Cornflakes 3/4 Cup
Poha/Beaten Rice 1 1/2 Cup( I used thin poha)
Chopped Onion 1
Green Chilli 2 to 3
Rice Flour 2 Tbsps
Gram Flour 1 Tbsp
Cumin seeds 1/4 Tsp
A bunch of Chopped Cilantro
Minced ginger and garlic 1/2 Tsp
Turmeric powder 1/4 Tsp
Salt to taste
Oil to deep fry



Method:

1. Pulse the cornflakes in a grinder for few sec without adding water.Soak the poha
    in water for just for 10 mins,remove excess water.


2. In a mixing bowl add all above listed ingredients including cornflakes and soaked poha without adding water.


3. Make flat size balls just like cutlets and pat them gently with your hands.

 
 
 

4. Heat oil and deep fry them.As usual,can be served with tamarind sauce,green
    chutney,tomato chillie sauce etc.

Sunday, November 17, 2013

WHOLE WHEAT BREAD JAMUN

Since I have looked into so many food blogs and have come across bread jamoons and i always wanted to try this one ! But Instead of usual bread, I tried from whole wheat bread,no need to knead the dough,so simple to try and healthy and the good thing is all purpose flour is totally an excluded ingredient.



My serving yields to 18 to 20 jamoons.



All you need is:

8 to 10 Whole Wheat Bread Slices
1 1/2 Cups of Sugar
3/4 Cup of Water
3/4 Cup of Cold Milk
A pinch of crushed cardamom powder
Oil for deep fry

How to make??

1. Remove the edges of the bread,dip them quickly in cold milk and immediately squeeze out the excess milk with your hands.




2. Pulse them in a grinder for few seconds,no need to add milk or water to this.
    Transfer them in a large bowl and apply little ghee onto your hands to make small
    balls.



3. Make the sugar syrup to thread consistency.




4. Deep fry the bread balls to golden brown and soak them into sugar syrup.


5. Be happy to serve the bread jamoons to get best compliments from family and
    friends.


Friday, November 8, 2013

STEAMED & SPICY CORIANDER CAKES

 I always try to make some interesting fusion in preparing any new food.A popular snack food in Maharastra and elsewhere made from Gram flour,onions and mainly with fresh whole bunch of corianders which has a rich iron content.Its kind of mild spicy cake first steamed and then later shallow fried.Happy to share with my friends as a evening snack.





Ingredients:

Gram flour/ Besan 1 Cup
Wheat flour and Rice flour 1/4 Cup each
Whole Bunch of  Fresh Coriander( chopped) 1 Cup
Onions 2(chopped)
Grated ginger,garlic 1/4 tsp each
White sesame seeds and poppy seeds 1 Tsp each
Green Chilli 3 to 4
Garam masala and Turmeric powder 1/4 Tsp
Asafeotida and salt to taste
Sugar 3/4 tsp
As an optional Baking soda( normally I try to avoid using soda in most of my dishes)
Oil to shallow fry

Method:

Method:
First grind the sesame seeds,poppy seeds and Chilli to fine paste.Mix all the ingredients in a large bowl except the oil.No need to add water as onions itself are watery.The batter I made was thick and stiff batter.



Grease a flat steel cooker vessel with oil and pour batter into it to and spread evenly. Steam it using a pressure cooker for around 8 to 10 mins without whistle. Turn off heat allow the vessel to cool,turn upside down in a tray.Make sure the batter is cooked properly insert a fork or knife in the middle of the batter.
 Cut it into desired shapes.


Heat a tablespoon of oil in a pan and arrange these slices to cook both sides till golden brown to crisp to shallow fry.




Serve these spicy coriander cakes with ketchup,chutneys or with a hot cup of tea.







Tuesday, November 5, 2013

CARROT CUSTARD HALWA

Have done Carrot Halwa quite lot of times, but this recipe has been modified by adding custard powder which in turn mixed with cold milk, this extra ingredient lets you to get a superior in taste. It comes out as a delicious dessert and surely gives you a new impression to try.




Ingredients:

Grated Carrots 1.5 Cups
Sugar 1 Cup( May lessen to adjust taste)
Cold Milk 3/4 Cup
Custard Powder 1.5 TBSPS( I used vanilla flavor)
Melted Ghee 1/4 Cup
Roasted Cashews and Raisins 1 Tsp Each
Cardamom Powder 1/2 Tsp

1. Peel the skin of the washed carrot and grate them.Roast the cashews and raisins with little ghee and roast them to set aside.Mix the custard powder with cold milk and keep ready.


2.  In a pan with ghee add grated carrots and saute them for 3 mins. To this add sugar and keep mixing for about 6 to 8 mins till the carrots shrink to their original volume.


3.  Now add the custard milk ,roasted nuts and cardamom powder and mix well till are separated from the pan.Ready to serve.
























Monday, October 28, 2013

7 CUP SWEET/7 CUP BURFI

Never expected my 50th post on my blog would be sweet recipe.Love this burfi's..mom used to make it and was able to learn from her at the early ages.Easiest sweet dish made from gram flour,milk,sugar,ghee and coconut powder.Takes very little time to prepare during all festive seasons and mine came out extremely perfect like always.



Ingredients:

1 Cup Gram Flour or Besan
1 Cup Milk
1 Cup Ghee
1 Cup Dry Coconut
2.5 Cups of Sugar( May lessen the taste,I used only two cups sugar)
1/2 Tsp of Cardamom Powder.

Method:

In a heavy bottomed pan,combine all the above items and keep on stirring without any lumps.This is take a while for about 15 mins.


Keep stirring until you see the mixture is thick and unsticky from the pan.


Before this grease a baking tray or steel plate with little ghee and pour this mixture,spread evenly with the help of spatula.




Cut them into desired shapes when it's hot and allow it cool for 20 minutes.

Sunday, October 27, 2013

TAWA PULAO

Most popular food in Mumbai called TAWA PULAO.Quite different rice recipe mixed with pav bhaji masala powder and fresh vegetables.Have been posting lot of rice dishes on my blog,but this recipe is entirely different and taste was super inviting with very few ingredients.



Ingredients:

Basmati Rice 1 Cup( cooked)
Onion 1( cut lengthwise)
Tomato 2 ( medium size,cut lengthwise)
Carrot 1(cut lengthwise)
Capsicum 1(cut lengthwise)
Grated ginger 1/2 Tsp
Grated garlic 2 Tsp
Frozen green peas(optional) 1/4 cup
Pav Bhaji Masala 2 Tsps
Red Chilli Powder 3/4 Tsp
Cumin seeds 1 Tsp
Oil and ghee 1 Tbsp Each
Coriander leaves and Salt to taste

Method:

1. Heat oil and ghee together in a griddle,add cumin seeds to splutter.Then add onion, grated ginger garlic and cook for few mins till onion gets not to soft.


2. Add tomatoes and cook till tomatoes are semi cooked. Add all veggies and cook on low,closed till crunchy.Add chili powder, pav bhaji masala mix and cook for two more mins..
3.Then add basmati cooked rice and stir well to combine and cook for 3 to 4 mins.Turn off the heat.
4.Can garnish them cilantro leaves.


5.Looks like any other pulao but the taste is amazingly good.

Friday, October 25, 2013

BHINDI MASALA/OKRA CURRY

Very simple and nutritious to make. To make a smooth texture gravy, one needs to grind, tomatoes,cashew nuts and few more together and then fry it in oil.For better taste you can ghee instead of oil.A best side dish for parathas,rotis and more.



Ingredients:
2 cups chopped 1/2 inch Okra/Bhindi
1 Big Tomato(chopped)
1 Onion( chopped)
Minced 1/2 teaspoon Ginger and Garlic
6 to 7 cashews(roasted)
1 Green Chilli
1/4 tsp each of red chilli powder,turmeric powder,coriander powder and garam masala
2Tbsps of oil

Method:
Heat 1 tablespoons oil in a pan on medium heat with okra seasoned some salt over it.Fry them for about 6 to 8 minutes.Add onions later till are soft.




Grind the green Chilli,ginger and garlic to paste.And crush the cashews separately as well.Blend the tomatoes to make a fresh purée.

Once Onions are cooked add purée and grinded Chilli paste with all the spicy powders mentioned in my ingredient list.Atlast add yogurt and stir for 5 minutes.
Transfer to serving bowl.