Archive for the ‘Recipes’ Category

Moong Dal Payasam

Posted: August 23, 2011 in Recipes
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Ingredients
Moong dal: 1 cup
Sugar: 1 cup
Milk: 1 cup
Water: 3 cups
Cardamom powder: A pinch
Saffron: A pinch
Cashew nut and raisins: 3-4 tsp
Ghee: 3-4 tsp


Method
Take a pressure cooker and fry moong dal with little ghee till golden brown. Add 3 cups of water and pressure cook it up to 2 whistles. After that, mash well in the ladle. In another vessel, bring milk to boil adding saffron. Add the mashed moong dal and boil well for 5-10 minutes. Add sugar and stir well before adding ghee roasted cashews and raisins. Remove from the flame and add cardamom powder. Transfer to a serving bowl and garnish with cashews and raisins. Serve hot or cold.

Note: Can add jaggery instead of sugar.

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Flaked Rice Payasam

Posted: August 23, 2011 in Recipes
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Ingredients
Flaked rice: 1 cup
Sugar: ½ cup
Milk: 2 cups
Cardamom powder: A pinch
Cashew nut and raisins: 2-3 tsp
Ghee: 2-3 tsp


Method
Heat ghee in a pan and fry cashew and raisins till golden brown. Remove from the fire and set aside. With the remaining ghee, fry the flaked rice till golden brown. Boil milk in a pot and add the fried flaked rice to it. Cook in medium flame till the flaked rice is done. Add sugar, cardamom and stir well. Transfer to a serving bowl and garnish with cashew nuts and raisins.

Note: Can add jaggery instead of sugar.

Sago Payasam

Posted: August 23, 2011 in Recipes
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Ingredients
Sago: 1 cup
Sugar: 1 ½ cups
Milk: 4 cups
Cardamom powder: A pinch
Ghee: 2-3 tsp
Cashew nut, raisins and coconut pieces: ¼ cup


Method
Soak sago for 3-4 hours. Boil milk and add the soaked sago. Cook till the sago is transparent and soft. Add sugar and stir well. Fry cashew nuts, raisins and coconut pieces in ghee and add to the payasam. Add cardamom powder and remove from the flame. Serve hot or cold.

Note: Can add jaggery instead of sugar

Aloo Tikki

Posted: August 17, 2011 in Recipes
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Ingredients

Potatoes: 3-4 medium sized, boiled and peeled

Salt: As per taste

Black pepper: ½ tsp

For stuffing
Green peas: ½ cup, cooked well

Ginger: ½ tsp minced

Garam masala: ¼ tsp

Salt: As per taste

Red chili powder: ¼ tsp

Cumin: 1tsp, dry roasted, coarsely grounded

Oil: For frying

Method

Mash the cooked green peas. Add all the stuffing ingredients except oil and mash well. Divide the mixture into 10 equal portions and keep aside. Mash the potatoes very finely and add salt and pepper and knead until properly mixed. Divide it also into 10 equal portions. Rub your palms with little oil.  Take each portion of potato mixture and make a ball. Taking one at a time, gently flatten each ball into a round patty of about 1/2-inch thick and place a portion of stuffing in the centre and fold the edges together very finely so that the mixture does not come out. Very gently flatten the stuffed ball into a 2-inch patty. Repeat the procedure for all pieces. Heat 1 tsp oil in a non-stick pan. Slip in the patties and pan-fry on both sides till crisp golden brown, adding oil if required, on a very low heat. Serve tikkis with tomato sauce or mint chutney.

Aloo Shami Kebab

Posted: August 17, 2011 in Recipes
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Ingredients

Potatoes: 4-5

Chana dal: 1 cup

Garlic: 12 cloves

Cumin: 1 tsp

Black pepper: 1 tsp

Dry red chili: 10-12

Black cardamom: 1

Green cardamom: 3-4

Clove: 3-4

Cinnamon: 1 inch piece

Coriander leaves: 2-3 tsp

Onion: 2 tsp, finely chopped

Green chili: 1tsp

Lemon juice: 1 tsp

Saffron: A few strands

Sweet kewra: A few drops

Salt: As per taste

Method

Peel, wash and boil potatoes with chana dal, garlic, cumin, black pepper, dry red chili, black cardamom, green cardamom, salt, clove and cinnamon, together until chana dal becomes soft but not placid. The water level over the ingredients should be only 1 inch above the ingredients. Grind the cooked ingredients without adding any water. Check salt at this stage. Then add chopped green chili, chopped onion, chopped coriander leaves, kewra, saffron and lemon juice to the paste. Make small balls and flatten between your hands like an aloo tikki. Heat oil in frying pan and shallow fry kebabs till golden brown and serve with pudina chutney.

Note: If the paste becomes too soft, you can add some roasted gram flour as a binding agent.

Vegetable Kebab

Posted: August 17, 2011 in Recipes
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Ingredients

Potatoes: 2 medium sized, boiled and peeled

Paneer: 1 cup

Cauliflower: 1 cup

Cabbage: 1 cup

Green chili: 2, finely chopped

Coriander leaves: 2 tsp, finely chopped

Maida: 1 cup

Chili powder: 1 tsp

Ghee: 2 tsp

Salt: As per taste

Water: 1 cup

Oil: For deep frying

Method

Grate the boiled potatoes, paneer, cabbage and cauliflower. Heat ghee in a pan and fry both cabbage and cauliflower for 4-5 minutes. Then add potato, paneer, green chilies and salt. Check the salt at this stage and cook till all the water from the vegetables dries up. Remove from the fire and allow it to cool. Make small balls of the mixture and flatten between your hands and keep aside. Make a batter by mixing maida, ¼ tsp salt, chili powder in 1 cup of water. Heat oil in a frying pan, dip all the kebabs in the maida batter and deep fry them till golden brown. Serve them hot with pudina or tomato sauce.

Hara Bhara Kebab

Posted: August 17, 2011 in Recipes
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Ingredients

Potatoes: 4-5 medium sized, boiled

Green peas: 1 cup, boiled

Spinach: 1 bunch

Green chilies: 1 tsp, finely chopped

Coriander leaves: 2-3 tsp, finely chopped

Ginger: 1 tsp, finely chopped

Chaat masala powder: 1 tsp

Salt: As per taste

Corn flour: 2-3 tsp

Oil: For deep-frying

Method

Grate the boiled potatoes and mash the boiled green peas. Cook spinach leaves in salted boiling water for 2-3 minutes and wash the partly cooked leaves in cold water and squeeze out the excess water before finely chopping the leaves. Mix grated potatoes, peas and spinach and add chopped green chilies, chopped coriander leaves, chopped ginger, chaat masala powder and salt. Add corn flour to the mixture for binding. Divide the mixture into 25 equal portions and shape each portion into a ball and then press it in between your palms and flatten it. Heat oil in a pan and deep fry the kebabs in hot oil for three to four minutes.

Note: If you are too diet conscious, you can shallow fry the kebabs on a tawa. To make kebabs look dark green, you can add more spinach leaves, but have to add more corn flour for a good binding.

Aloo Raita

Posted: August 16, 2011 in Recipes
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Ingredients

Potato: 1 cooled, peeled and cut into small cubes

Onion: 1 finely chopped

Green chili: 1 finely chopped

Coriander leaves: 2-3 tsp finely chopped

Yogurt: 2 cups

Salt: As per taste

Mustard seeds: 1 tsp

Dry chili: 2 broken

Curry leaves: 2-3 strands

Oil: 1 tsp

Method

Mix yogurt, potato cubes, coriander leaves, chopped chili and salt and keep it aside. Heat oil in a pan and add mustard seeds. When they splutter, add dry chili and curry leaves. Saute till they are crisp and add tadka to the raita. Mix well and for few seconds and then transfer the Tadka to raita and mix well. Garnish with coriander leaves. Chill the raita before serving.

Tadka Raita

Posted: August 16, 2011 in Recipes
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Ingredients

Yogurt: 1 cup

Salt: As per taste

Green chili: 1

Mint leaves: 1 cup

Curry leaves: 2-3 strands

Cumin seeds: 1 tsp

Mustard seeds: 1 tsp

Oil: 1 tsp

Method

Heat oil in a pan and add mustard seeds and cumin seeds. When they start spluttering, add curry leaves and green chili and sauté till they are crisp and remove from fire. Add it to the yogurt and check for salt. Mix well and transfer to a serving bowl. Garnish with coriander leaves and serve chill.

Onion Raita

Posted: August 16, 2011 in Recipes
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In summer, we all love to keep our body cool and when we have spicy food, we feel like having yogurt and a plain yogurt will not satisfy our taste buds. So here is what I do with yogurt, turn it into tasty raita with few additions.

Onion Raita

Ingredients

Yogurt: 1 cup

Onion: 1 finely chopped

Green chili: 1 finely chopped

Coriander leaves: 3-4 tsp finely chopped

Salt: According to taste

Method

Mix all the ingredients in a bowl. Check salt and add if required. Transfer to a serving bowl, garnish with coriander leaves. Chill and serve.