Ingredients:
Prawns - 500 grms
Coconut – ½ cup grated
Onion – 2 medium
Green chili – 3 to 4
Red chili powder – 1 Tbsp
Coriander leaves – 5 to 6 strands
Method:
1> Take green chili + coconut + Coriander leaves. Grind it together to make chutney
2> Cut onion and fry it in frying pan till it becomes golden brown.
3> Add red chili powder and salt.
4> Add the chutney to the frying pan; cook it for 2 min so that raw smell goes.
5> Add 1 and ½ cup water. Let it boil.
6> Add Prawns and let it cook for 5 min.
Prep time: 10 mins
Cook time: approx 20 min.
Serves: 4
TIP: Don’t not cook fish for a long time as it cook very quickly.
Njoy food…!
Monday, 6 April 2009
Veg Manchurian
Ingredients:
For vegetable balls:
1 cup (maida+cornflour)
3-4 cloves of garlic chopped
1 inch ginger chopped
100 gms cabbage grated
2 carrots grated
1 capsicum chopped
pinch of soda bicarb
1\2 tsp salt
1\2 tsp ajino moto
1 tsp dark soyasauce
Method :
Make a tough dough out of the above ingredients, make balls and fry in oil.
For sauce:
Ingredients :
6-7 cloves garlic chopped
2 inch ginger grated
3-4 green chillies chopped
1 tbsp soya sauce 1tsp ajino moto
1 tsp salt
1 tbsp cornflour
2 tbsp oil
Method :
Heat oil. Fry ginger, garlic, green chilies for 1 min.
Add 1&1\2 cups of water, ajinomoto, soya sauce & salt.
Cook the water for 3 min.
Add balls & cornflour paste.
Garnish with spring onion leaves
Serve immediately
Njoy food...!
For vegetable balls:
1 cup (maida+cornflour)
3-4 cloves of garlic chopped
1 inch ginger chopped
100 gms cabbage grated
2 carrots grated
1 capsicum chopped
pinch of soda bicarb
1\2 tsp salt
1\2 tsp ajino moto
1 tsp dark soyasauce
Method :
Make a tough dough out of the above ingredients, make balls and fry in oil.
For sauce:
Ingredients :
6-7 cloves garlic chopped
2 inch ginger grated
3-4 green chillies chopped
1 tbsp soya sauce 1tsp ajino moto
1 tsp salt
1 tbsp cornflour
2 tbsp oil
Method :
Heat oil. Fry ginger, garlic, green chilies for 1 min.
Add 1&1\2 cups of water, ajinomoto, soya sauce & salt.
Cook the water for 3 min.
Add balls & cornflour paste.
Garnish with spring onion leaves
Serve immediately
Njoy food...!
Green peas & Aloo – Punjabi style
Ingredients:
Onion – 2-3 medium
Tomato - 2 medium
Green peas - 1 bowl
Aloo - 2 -3 medium ( cut into small cubes)
Green chilli – 3 - 4
Ginger paste – 1 tbsp
Garlic paste – 1tbsp
Jeera – 1 tsp
Red chilli powder – 1tbsp (if you want spicy add more)
Garam Masala – ½ tsp
Coriander Powder – 2 – 3 tbsp
Amchur powder – ½ tsp
Mdh Kitchen king masala – 1 tbsp
Turmeric - 1 pinch
Hing – 1 pinch
Coriander leaves - 2-3 strands
Oil
Method:
1. Cut onion and tomato into small piece.
2. Heat oil in frying pan add hing , and then jeera.
3. Add ginger garlic paste, stir till it turn brown.
4. Add onion to it, cook till it turns translucent.
5. Add tomato, fry till it turns soft.
6. Remove it from flame and let it cool.
7. Grind it in food processor and keep aside.
8. Take small pressure cooker or frying pan which has lid.
9. Add oil to it and once it is hot add the prepared paste.
10. Cook for 2 min. add red chilli powder, coriander powder, amchur powder, kitchen king masala, turmeric, garam masala.
11. Once it starts to cook, add chopped Aloo and Green Peas.
12. Cook for 2 min adds 2 to 3 cups water.
13. If you cook in pressure cooker, cook till one vistle comes.
Or for Frying pan cover with lid and cook till aloo is cooked.
14. Sprinkle Coriander leaves.
TIP: It is fast and easy to cook in pressure cooker. It is a spicy dish mainly to serve with rice.
Prep time: 10 mins
Cook time: approx 20 min to ½ hour
serves: 4
Njoy Food….!
Onion – 2-3 medium
Tomato - 2 medium
Green peas - 1 bowl
Aloo - 2 -3 medium ( cut into small cubes)
Green chilli – 3 - 4
Ginger paste – 1 tbsp
Garlic paste – 1tbsp
Jeera – 1 tsp
Red chilli powder – 1tbsp (if you want spicy add more)
Garam Masala – ½ tsp
Coriander Powder – 2 – 3 tbsp
Amchur powder – ½ tsp
Mdh Kitchen king masala – 1 tbsp
Turmeric - 1 pinch
Hing – 1 pinch
Coriander leaves - 2-3 strands
Oil
Method:
1. Cut onion and tomato into small piece.
2. Heat oil in frying pan add hing , and then jeera.
3. Add ginger garlic paste, stir till it turn brown.
4. Add onion to it, cook till it turns translucent.
5. Add tomato, fry till it turns soft.
6. Remove it from flame and let it cool.
7. Grind it in food processor and keep aside.
8. Take small pressure cooker or frying pan which has lid.
9. Add oil to it and once it is hot add the prepared paste.
10. Cook for 2 min. add red chilli powder, coriander powder, amchur powder, kitchen king masala, turmeric, garam masala.
11. Once it starts to cook, add chopped Aloo and Green Peas.
12. Cook for 2 min adds 2 to 3 cups water.
13. If you cook in pressure cooker, cook till one vistle comes.
Or for Frying pan cover with lid and cook till aloo is cooked.
14. Sprinkle Coriander leaves.
TIP: It is fast and easy to cook in pressure cooker. It is a spicy dish mainly to serve with rice.
Prep time: 10 mins
Cook time: approx 20 min to ½ hour
serves: 4
Njoy Food….!
Friday, 3 April 2009
Ras Malai
Ingredients:
Whole Milk - 8 cups (divided)
Lemon Juice - 2 Tbsp
Water - 5 cups
(in a pressure cooker)
Sugar - 1 cup
Saffron - pinch
Cardamom Powder - 1/4 tsp
Pistachios & Almonds - 2 Tbsp
Roughly chopped
Sugar for the Ras - to taste
Method:
1. Boil 4 cups milk in a steel pan and boil the remaining 4 cups milk in a non-stick pan (The milk in the non-stick pan needs to be reduced to half the quantity so once it comes to a boil, keep the flame low and keep cooking while stirring occasionally. Grind saffron with a small amount of sugar and add it to the milk while boiling).
2. Once the milk in the steel pan comes to a rolling boil, slowly add lemon juice.
3. When the milk curdles (paneer), switch off the stove and strain the paneer in a cheese cloth.
4. Pour a little cold water over the paneer and hang the cheese cloth on the tap for approx 30 minutes to remove all of the liquid.
5. Remove the paneer from the cheese cloth and run it tthrough a food processor to smooth it out. You can knead the paneer by hand but it will take a long time to make it smooth.
6. Divide the paneer into 12 equal portions a little smaller than the size of a ping pong ball.
7. Roll the portions in your hands until a smooth ball is formed. Lightly press the ball until it flattens out.
8. In the pressure cooker with water, dissolve 1 cup sugar and add the flattened paneer.
9. Close pressure cooker lid and cook until one whistle sounds. Immediately switch off the stove and set the timer for exactly 5 minutes.
10. After 5 minutes, carefully take the pressure cooker to the sink and pour cold water over the lid to remove the pressure.
11. Remove the cooked paneer with a slotted spoon into a bowl and allow it to cool.
12. Meanwhile, the milk in the non-stick pan should have reduced to half. Add sugar to taste, cardamom powder and nuts. Switch off the stove and keep milk aside.
13. Once the paneer is cool enough to handle with your hands, gently squeeze out the sugar syrup from the paneer and place the paneer into a serving dish.
14. Pour the prepared reduced milk over the paneer and chill in the refrigerator.
15. Garnish with additional chopped nuts.
Prep time: 5 mins
Cook time: approx 1 hour(in various stages)
Serves: 4-6
Njoy Food..!
Whole Milk - 8 cups (divided)
Lemon Juice - 2 Tbsp
Water - 5 cups
(in a pressure cooker)
Sugar - 1 cup
Saffron - pinch
Cardamom Powder - 1/4 tsp
Pistachios & Almonds - 2 Tbsp
Roughly chopped
Sugar for the Ras - to taste
Method:
1. Boil 4 cups milk in a steel pan and boil the remaining 4 cups milk in a non-stick pan (The milk in the non-stick pan needs to be reduced to half the quantity so once it comes to a boil, keep the flame low and keep cooking while stirring occasionally. Grind saffron with a small amount of sugar and add it to the milk while boiling).
2. Once the milk in the steel pan comes to a rolling boil, slowly add lemon juice.
3. When the milk curdles (paneer), switch off the stove and strain the paneer in a cheese cloth.
4. Pour a little cold water over the paneer and hang the cheese cloth on the tap for approx 30 minutes to remove all of the liquid.
5. Remove the paneer from the cheese cloth and run it tthrough a food processor to smooth it out. You can knead the paneer by hand but it will take a long time to make it smooth.
6. Divide the paneer into 12 equal portions a little smaller than the size of a ping pong ball.
7. Roll the portions in your hands until a smooth ball is formed. Lightly press the ball until it flattens out.
8. In the pressure cooker with water, dissolve 1 cup sugar and add the flattened paneer.
9. Close pressure cooker lid and cook until one whistle sounds. Immediately switch off the stove and set the timer for exactly 5 minutes.
10. After 5 minutes, carefully take the pressure cooker to the sink and pour cold water over the lid to remove the pressure.
11. Remove the cooked paneer with a slotted spoon into a bowl and allow it to cool.
12. Meanwhile, the milk in the non-stick pan should have reduced to half. Add sugar to taste, cardamom powder and nuts. Switch off the stove and keep milk aside.
13. Once the paneer is cool enough to handle with your hands, gently squeeze out the sugar syrup from the paneer and place the paneer into a serving dish.
14. Pour the prepared reduced milk over the paneer and chill in the refrigerator.
15. Garnish with additional chopped nuts.
Prep time: 5 mins
Cook time: approx 1 hour(in various stages)
Serves: 4-6
Njoy Food..!
Baked Shankarpali
Ingredients:
Maida- 1 cup
Rava/Suji- 1 cup
Hot Ghee- 4 tbsp(1pali)
Sugar- 3/4 cup
Elaichi powder- 1/4 tsp
Preparation:
1>> Mix rava and Maida, elaichi powder.
2>> Add little water to sugar,so much that sugar just soaks in it,dont add too much.Now dissolve the sugar completely.If it dosent dissolve just heat the mixture a bit so that the sugar dissolves.
3>> Now heat ghee and add it to the rava and maida mixture.
4>> Add sugar syrup and knead the mixture to make dough.The texture should not be too soft.
5>> Keep aside for an hour.
6>> Now roll it into a chapati with thickness of around 1/2 cm or as required and cut into diamond shapes and bake it into preheated oven at 190°C for 10-15 mins.
Serves - 4
Cooking Time - 1 hr
Njoy Food..!
Maida- 1 cup
Rava/Suji- 1 cup
Hot Ghee- 4 tbsp(1pali)
Sugar- 3/4 cup
Elaichi powder- 1/4 tsp
Preparation:
1>> Mix rava and Maida, elaichi powder.
2>> Add little water to sugar,so much that sugar just soaks in it,dont add too much.Now dissolve the sugar completely.If it dosent dissolve just heat the mixture a bit so that the sugar dissolves.
3>> Now heat ghee and add it to the rava and maida mixture.
4>> Add sugar syrup and knead the mixture to make dough.The texture should not be too soft.
5>> Keep aside for an hour.
6>> Now roll it into a chapati with thickness of around 1/2 cm or as required and cut into diamond shapes and bake it into preheated oven at 190°C for 10-15 mins.
Serves - 4
Cooking Time - 1 hr
Njoy Food..!
Dry Aloo Sabzi
Ingredients:
5-6 medium size Aloo
Ginger Garlic finely chopped or grated
Red chili powder : 1-2 Tsp
Coriander powder: 2-3 Tsp
Amchur powder: 1tbsp
Haldi: pinch
Jeera: 1Tbsp
Garam masala ; 1/2 Tsp
Oil for cooking
Method:
Cut aloo into small pieces
Fry aloo for 5 min in oil
Then add ginger garlic n fry for sometime.
Add all masala’s and keep lid on it an cook for 5 min
Add salt and cook
After aloo is cooked add garam masala and just cook for 1 min.
Njoy Food..!
5-6 medium size Aloo
Ginger Garlic finely chopped or grated
Red chili powder : 1-2 Tsp
Coriander powder: 2-3 Tsp
Amchur powder: 1tbsp
Haldi: pinch
Jeera: 1Tbsp
Garam masala ; 1/2 Tsp
Oil for cooking
Method:
Cut aloo into small pieces
Fry aloo for 5 min in oil
Then add ginger garlic n fry for sometime.
Add all masala’s and keep lid on it an cook for 5 min
Add salt and cook
After aloo is cooked add garam masala and just cook for 1 min.
Njoy Food..!
Biryani (with biryani mix)
Ingredients:
Basmati rice 2 cups
Onion(medium) 1
Tomato (medium) 2
Chicken 7-8 pieces or Boiled eggs 2-3 and Vegetables(potatoes, green beans, carrot) 2 cups
Shan Biryani masala 1 tbl spn
Green chili 1
Oil
Biryani color a pinch
Salt
I usually make this biryani with vegetables and eggs. The original recipe was for chicken. This also can be made only with vegetables.
Be careful not to spill the color anywhere on the cloths or floor. The mark is very hard to remove. A small pack of color came along with the biryani mix.
Method:
Add 3 cups of water, one drop oil and salt to rice and cook it till 3/4th done (do not use cooker for this). Drain water and keep the rice aside.
Cut onions into small pieces and fry them in oil until they turn brownish.
Add chicken (or vegetables) to it and fry till it changes color. Add chopped tomatoes.
Add a little salt, biryani masala(usually the biryani mix contains the whole spices, so I powder them before adding), chili cut into small rounds. Cook till chicken is tender (if using vegetables, do not cook them at this stage).
Mix the biryani color in 2 tbl spn water.
Heat 1-2 tbl spns of oil, add one layer of the chicken or vegetable mixture(and the boiled eggs if using), this layer should contain about half of the mixture. Cover this layer with a layer of rice(half of the total amount). Spread remaining mixture on the rice. Cover with the remaining rice. (If there is more quantity of rice, increase the number of layers). Spread the biryani color water on top. Add ½ cup of water and cook on a low flame. When it is almost done, keep the vessel on a tava and heat the tava. (this helps in uniform cooking).
Serves : 4-5
Preparation time: 1hr.
Njoy Food..!
Basmati rice 2 cups
Onion(medium) 1
Tomato (medium) 2
Chicken 7-8 pieces or Boiled eggs 2-3 and Vegetables(potatoes, green beans, carrot) 2 cups
Shan Biryani masala 1 tbl spn
Green chili 1
Oil
Biryani color a pinch
Salt
I usually make this biryani with vegetables and eggs. The original recipe was for chicken. This also can be made only with vegetables.
Be careful not to spill the color anywhere on the cloths or floor. The mark is very hard to remove. A small pack of color came along with the biryani mix.
Method:
Add 3 cups of water, one drop oil and salt to rice and cook it till 3/4th done (do not use cooker for this). Drain water and keep the rice aside.
Cut onions into small pieces and fry them in oil until they turn brownish.
Add chicken (or vegetables) to it and fry till it changes color. Add chopped tomatoes.
Add a little salt, biryani masala(usually the biryani mix contains the whole spices, so I powder them before adding), chili cut into small rounds. Cook till chicken is tender (if using vegetables, do not cook them at this stage).
Mix the biryani color in 2 tbl spn water.
Heat 1-2 tbl spns of oil, add one layer of the chicken or vegetable mixture(and the boiled eggs if using), this layer should contain about half of the mixture. Cover this layer with a layer of rice(half of the total amount). Spread remaining mixture on the rice. Cover with the remaining rice. (If there is more quantity of rice, increase the number of layers). Spread the biryani color water on top. Add ½ cup of water and cook on a low flame. When it is almost done, keep the vessel on a tava and heat the tava. (this helps in uniform cooking).
Serves : 4-5
Preparation time: 1hr.
Njoy Food..!
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