Monday, 4 May 2009

Aubergine chutney/brinjal chutney






INGREDIENTS

Brinjal -1big
Cashewnuts-1tbsp
Channadal-1tbsp
Coriander
Curry leaves-10
Green chilies-4
Hing (optional)-pinch
Mustard seeds-1tsp
Oil-2tbsp
Salt to taste
Tamrindjuice-1tbsp
Tomato-2
Urad dal-1tsp

Method


  1. Fry eggplant and keep aside
  2. Heat oil add mustard,cumin,ginger garlic,cashewanuts ( nuts are optional)
  3. Add green chilli curryleaves,hing and tamrind and tomatoes cook till soft and well done add fried aubergine and saute and put in a blender
  4. Add tempering of mustard,channadal, uraddal,curryleaves and redchillies.
  5. Serve hot with rice or chappattis

Palak paneer




Palak paneer is one of the favourite dish of my family, it is a authentic Punjabi dish also known as saag paneer.

It has been known for generations that spinach was good for you, but it is really only over recent decades that the proof has mounted up that spinach is packed with benefitical nutrients. According to nutritionists this dark green leafy vegetable, along with others of similar colour, is among the healthiest of all foods. There are not many foods that have such a rich source of nutrients such as vitamin C, iron, beta carotene and calcium, as spinach. With such nutrients, spinach is blessed with health benefits that are difficult to ignore.Always cook spinach without closing the lid,because it contains some volatile substances which turns green colour to brown.So it needs to escape.


Ingredients

Paneer cubes-15-20
Onion chopped -1
Gingergarlic paste-1tsp
Salt To taste
Coriander Powder-1tsp
Chillipowder -1tsp
Turmeric-1/4tsp
Garam masala-1/2tsp
Cumin Powder-1tsp
Sugar-1/4 tsp
Oil/ghee-2tsp
Spinach- 1 bunch
Tomatoes-2

For Garnish:
Fresh Cream-1tbsp

Method

  1. Wash & drain the water from Spinach. Chop them coarsely.
  2. In a pan bring to boil for 8 minutes,Cool & grind them coarsely to Paste.
  3. In the pan heat the oil, fry onions till translucent,add tomatoes,sugar and greenchilli cook until they become soft.
  4. Add Gingergarlicpaste & fry, mix all the spice powders and salt except garam masala & stir.
  5. Fry the paneer cubes in ghee and add the Paneer cubes cook for 2 minutes.
  6. Sprinkle garam masala and stir gently.
  7. Serve Garnished with Cream on top.

Saturday, 2 May 2009

Raw Tomato Chutney



Ingredients:
Chopped tomatoes - 5-6
Chopped onion - big 1
Dry grated coconut - 3-4 tsp
Green chillies – 8-10
Garlic cloves – 8-10
Cumin seeds – 1tsp
Ground nuts (fried and skin removed) – 1tsp
Puffed channa – 1tsp
Coriander leaves
Curry leaves
Salt to taste
Jaggery as per taste

For Tadka:
Oil – 1tsp
Mustard seeds – ½ tsp
Curry leaves

Method:
1. Fry tomatoes, onions, green chillies, garlic, cumin, dry coconut, puffed channa and curry
leaves with little oil, till it becomes golden brown.
2. Grind all the fried ingredients with salt, coriander, fried ground nut and jiggery to fine
paste.
3. Heat oil in a frying pan and add mustard seeds, when it splatters add curry leaves.
4. Add the tadka to above mixture.

Serve with chapatti or Jolada rotti.

Green chutney



Ingredients:
Fresh coriander- 1cup
Fresh mint-1/2cup
Jeera -1tsp
Green chillies- 3
Lemon juice-1
Salt to taste

Method:
Grind all the ingredients to fine paste.

Vegetable cutlet



Ingredients:
Potatoes -2
Carrot ,chopped-1
Beans,chopped-10-15
Spinach,,chopped 1/2cup
Coriander chopped-1/2cup
Moong sprouts-1/2cup
Green chillies-2
Onion ,chopped- 2
Gingergarlic paste-1tsp
Lemon juice-1tbsp
Chilli powder-1tsp
Dhaniya powder-1tsp
Turmeric-1/2tsp
Pepper powder-1/2tsp
Garam masala-1/2tsp
Jeera powder-1/2tsp
Chaat masala-1/2tsp
Corn flour-1 or 2tbsp
Salt to taste
Bread crumbs- as required

Method:
  1. Boil the potatoes,carrot,beans,moong sprouts in a pressure cooker
  2. Peel the potatoes and mash them.
  3. In a kadai heat oil ,fry onions,green chillies,gingergarlic paste, to golden brown colour.
  4. Add boiled vegetables ,all masalas,cornflour mix well.
  5. Add mashed potatoes,salt mix well.
  6. Make a lemon sized balls and roll them in a breadcrumbs .
  7. Flatten and give them desired shape.
  8. Shallow fry them on tawa on both sides.
Serve with green chutney.

Churmuri



Ingredients:
Puffed rice (kadle puri in kannada) – 2 cups
Carrot ,grated – ½ cup
Onion,chopped-1/2cup
Cucumber, chopped – ½ cup
Tomato, chopped – ½ cup
Coriander ,chopped – 1 tbsp
Fried peanuts (congress kadlebeeja in kannada)-1tbsp
Coconut , grated- 1tbsp
Oil-1tsp
Sev-1/2cup
Chillipowder-1tsp
Lemon juice-1tbsp
Salt to taste

Method:
In a large bowl mix all the ingredients gently.
Serve immediately.

Rasayana



Ingredients:
Ripe bananas – 5 to 6
Grated coconut – 2 tbsp
Jaggery powder – 2 tbsp
Sugar/ honey – 1 tsp
Cardamom powder – ¼ tsp
Ghee (melted) – 1tsp

Method:
1. Cut bananas in to roundels
2. Add all the ingredients with bananas and mix well.

Chakli



Ingredients:
Rice flour – 2 cup
Urad dal – ½ cup
Jeera – 2 tsp
Butter – 2 tbsp
Salt to taste
Chilli powder to taste

Method:
1. Pressure cook the dal and leave it to cool
2. Mix butter and rice flour until they turn to bread crumbs
3. Add chilli powder, jeera and salt , mix well
4. Add cooked urad dal to the rice flour
5. Heat 2 tbsp of hot oil and add to above mixture, mix everything in to soft dough.
6. Take a handful of dough and insert into chakli presser, gently press in to chakli.
7. Deep fry in medium hot oil.

Melon Shake



Ingredients:
Melon (cubed) – 1 cup
Milk – 2 cups
Sugar to taste
Cardamom powder – ¼ tsp

Method:
Blend everything in a blender, serve chill.

Ragi Dosa



Ingredients:
Ragi flour – 2 cup
Urad dal – 1 cup
Methi seeds – 1 tsp
Onion – 1
Green chillies – 2
Grated coconut – 2 tbsp
Fresh coriander – 2 tbsp
Soda bicarbonate – ½ tsp
Salt to taste
Oil for making dosas

Method:
1. Soak urad dal and methi seeds for 4 hours, grind to a fine paste.
2. Add ragi flour, salt and soda in urad-methi seeds paste mix well, leave to ferment
overnight.
3. Add finely chopped onion, green chillies, coriander and coconut to the batter, mix well
4. Heat tawa, take a ladle full of batter and spread evenly, sprinkle little oil over dosa.
5. Roast both sides of the dosa, serve with tomato chutney and ghee

Mosaaranna/Curd Rice





Ingredients:
Cooked rice (cooled) – 1 cup
Oil – 1 tbsp
Mustard – ½ tsp
Jeera – ½ tsp
Channa dal – ½ tsp
Urad dal – ½ tsp
Crushed ginger – ½ tsp
Curry leaves – 8 to 10
Green chillies – 2 t o 3
Pomegranate / seedless grapes – ½ cup
Yoghurt – 1cup
Fresh coriander – 2 tbsp
Salt to taste

Method:
1. Prepare the rice and keep aside
2. Heat oil in a kadai, add mustard and jeera
3. When it begins to splutter add dals
4. Add green chillies, crushed ginger and curry leaves, fry but don’t burn
5. Add salt to taste. Leave it to cool
6. Add above seasoning, coriander and yoghurt to the rice, mix well
7. Garnish with pomegranate seeds or grapes.

Serve with pickles.

Carrot and celery sandwich





Ingredients:
Carrot (grated) – 1
Celery stick (grated) – 1
Cheddar cheese (grated) – 1 cup
Bread slices – 6

Method:
1. Mix grated carrot, celery, cheese, salt and pepper
2. Toast the bread slices slightly
3. Spread the mixture on the bread slice evenly
4. Close the other slice
5. Toast the bread in a toaster or bake in a oven at 1800 C until cheese melts

Chocolate Banana Shake



Ingredients:
Banana – 2
Chocolate sauce – 2 tbsp
Milk – 2 tbsp
Sugar – 2 tbsp

Method:
1. First blend the banana, chocolate sauce and sugar into smooth consistency
2. Add milk and blend well
3. Serve chilled

Neer Dosa

                                                  


Ingredients:
Rice – 2 cups
Fresh grated coconut – 4 tbps
Salt to taste

Method:
1. Soak rice for 3 – 4 hours.
2. Grind soaked rice along with grated coconut to fine paste.
3. Add water to make thin as buttermilk consistency.
4. Add salt to taste, mix well.No need to ferment.
5. Heat tawa, take a ladle full of batter and sprinkle evenly, sprinkle little oil over dosa.
6. No need to cook both sides of the dosa, serve with vegetable saagu and ghee.