Yearly Archives: 2018

02May/18

Trotters soup

Soups and more

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 Trotters soup
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Servings
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Course Main Course
Cuisine Indian
Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes

Ingredients

Spices needed - 7-8 Cloves 5-6 cardamoms 3-4 cinnamon sticks 8-10 kavaab cheeni 2-3 bay leaves 1 teaspoon shahzeera 2 tsp Nahari masala [I didn't have potli ka masala with me so I used Mehran Nahaari masala] 1 teaspoon peppercorns Trotters 6 nos

Instructions

  1. Recipe For Paaya Nahaari/Trotters soup


    Step 1 - Deep fry 3-4 medium onions and set aside

    Step 2 - In Pressure cooker, add thoroughly cleaned trotters, and add all the above mentioned spices along with 1 cup of chopped mint, coriander leaves, one medium onion and 2 glass of water.

    Pressure cook for 5 whistles. (if you want you can separate the trotters and keep aside and then move to step 3)

    Step 3 - Once the trotters are soft, add 4 glass of water then add 1/2 garam masala, chopped coriander and mint leaves, 3-4 green chillies and let it simmer for 10 minutes.

    Step 4 - Preparing the wheat flour slurry.

    In pan take 3 Tablespoon of oil add 2 heaped teaspoon of ginger garlic paste, cook the gg paste until brown, then add 2 heaped tablespoon or 1/2 cup wheat flour, roast the wheat flour nicely, then add hot water and make smooth slurry with the help of whisk, make sure no lumps are formed.

    Add this slurry to soup and cook for 10 minutes. Lastly add the fried onions and little more mint leaves for garnish.

    Serve with hot parathas!!!

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01May/18

Cauliflower stir fry

Veg and more

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Course Side Dish
Cuisine Indian
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes

Instructions


  1. Cauliflower manchurian is most loved indo-chinese food. This recipe is just same like gobi manchurian except that I haven't boiled and deep fried the cauliflower. I just took 2 tablespoon oil and cooked the florets for 7-8 minutes covered. 

    Step 1: Preparing Manchurian sauce - Take a pan, add oil, 1 tbsp. garlic finely chopped[important], 1/4 tsp. chopped ginger, 2-3 finely chopped onions, slit green chillies, salt, black pepper, 2 - 3 tablespoon dark soya sauce, garlic chilly sauce(u can use any other Chinese sauces as well!), 1/2 tsp vinegar, 2 tablespoon tomato sauce. cook all for one min.

    step 2 : Add the boiled florets and mix nicely until the Manchurian sauce is fully incorporated in them. at the end add 2-3 tablespoon chopped spring onions, Serve hot!!

    The florets are cut little small compare to the manchurian recipe, so it cooks fast.

    Enjoy!!

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 Cauliflower stir fry
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01May/18

Rajma Masala

Veg and more

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Rajma Masala

Course Main Course
Cuisine Indian
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes

Instructions

  1. Kidney beans in yummy and simple gravy with cream!

    Recipe as follows

    Ingredients

    1. 1 cup kidney beans soaked overnight

    2. 2 Large onions finely chopped

    3. 2 large tomatoes finely chopped or pureed

    4. 2 tbsp. tomato paste

    5. 4 green chillies slit

    6. Fresh coriander leaves to garnish

    7. Whole garam masala spices – 4 cardamom, 2 one inch cinnamon stick, 2 bay leaves, 3 cloves

    8. 1 tsp. ginger paste

    9. 1 tsp. garlic paste

    10. 2 tsp. coriander powder

    11. 1 tsp. garam masala powder

    12. ½ tsp. cumin powder

    13. ½ tsp. red chilly powder

    14. 1 tsp. kasturi methi

    15. ½ cup cooking cream

    Procedure –

    1. Boil the kidney beans and set aside [it took 3 whistles for me, do not overcook the beans it should be nice if it’s bity. Preserve the water of the cooked beans, this might be used to adjust the gravy consistency later]

    2. Take a pan and add oil to it.

    3. Add the whole garam masala. Allow to cook for a minute. Do not burn the spices.

    4. Now add the onions and nicely sauté them till golden brown.

    5. Add ginger garlic paste in the onions and cook well until the raw smell goes.

    6. Now add the chopped/pureed tomatoes and remaining spices and sauté nicely until the oil is released. Keep sauting till the onions and tomatoes forms a nice gravy, you can use water to prevent the spices from burning at this point. You can also grind if you want.

    7. Now add the cooked kidney beans and cook for some time. Add salt and adjust the gravy consistency. Cook for 2-3 minutes.

    8. Now add the dry kasturi leaves and fresh coriander leaves.

    9. Lastly add the cooking cream and cook for 2 minutes.

    10. Adjust the spices.

    Serve hot with boiled rice or roti!

    Enjoy and happy cooking.

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 Rajma Masala
Course Main Dish
Cuisine Indian
Servings
Course Main Dish
Cuisine Indian
Servings
01May/18

Mixed Vegetable manchurian

Veg and more

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Mixed vegetable Manchurian

Course Side Dish
Cuisine Chinese, Indian
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes

Instructions


  1. Step 1 - Boil roughly chopped cabbage, carrot, cauliflower, beans in water with little salt. Once they are boiled, allow it to cool, then blend in a mixer DO NOT USE WATER. Once vegetable mix is ready, add little chopped ginger, chopped garlic, black pepper, adjust salt, little ajinomoto, add one cup of cooked rice and mix with hand, till it becomes a sticky mix and your able to make balls out of it. Make small balls and deep fry them and set aside on kitchen towel.

    Step 2 - Preparing Manchurian sauce - Take a pan, add oil, 1/2 tspn chopped ginger, 2-3 finely chopped onions, slit green chillies, salt, black pepper, 2 - 3 tablespoon dark soya sauce, garlic chilly sauce(u can use any other chinese sauces as well!), 1/2 tsp vineger, 1 tablespoon tomato suce. cook all for one min, after that add the dumplings prepared in step 1 and mix nicely until the machurian sauce is fully incorporated in them. at the end add 2-3 tablespoon chopped spring onions, Server hot!!

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 Mixed Vegetable manchurian
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01May/18

Vada

Snacks And More

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Vada

Course Snack
Cuisine Indian
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes

Instructions

  1. Vada!!

    Enjoy it as a tea time snack or could be in breakfast menu. This south Indian delicacy will leave you lip smacking!

    Recipe!!

    Ingredients

    2 cup Urad dal

    2 finely chopped green chillies

    Few chopped corainder & curry leaves

    1 pich hing

    Crushed black pepper

    ½ Teaspoon chopped Ginger

    2 medium size finely chopped onions

    salt to taste

    Step 1 - 2 cup Urad dal soaked overnight or atleast 6 hours.

    Step 2 - Making the batter - Grind the soaked dal with little salt and water. DO NOT ADD MORE WATER. Ensure the batter should not be runny.This is very important.

    Step 3 - The most important step to get soft vadas is to incorporate air in the batter. Use a whisk or with the help of hand keep mixing the batter for 15 minutes. [this is little tedious but the result would be worth and also it would be exercise for you 🙂 ]

    Step 4 - Add remaining ingredients to the batter.

    Step 5 - Dip your hand in water and take handful of batter, try to make a hole in the centre with your thumb, make sure you make a large hole, so that the hole shape remains. Slowly slip the vadas on hot oil with the help of your thumb. This comes with little practise so keep trying and deep fry them on medium heat.

    Enjoy with ketchup ordip of our choice!!

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 Vada
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01May/18

Gobi manchurian

Veg and more

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Gobi Manchurian

Course Side Dish
Cuisine Indian
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes

Instructions

  1. cauliflower manchurian!!

    Recipe

    Step 1 - Boil cauliflower florets, in water with little salt. Set aside.

    Step 2 – Batter for frying the florets

    • 3 tbsp. Maida

    • 2 tbsp. Corn flour

    • Salt to taste

    • ½ tsp. Black pepper

    • ¼ Ginger garlic paste

    • 1 egg [optional]

    • Water as required to prepare batter

    Make a thick batter out of all above ingredients, dip the boiled cauliflower florets and deep fry them and keep aside on kitchen towel to remove excess oil.

    Step 3 - Preparing Manchurian sauce - Take a pan, add oil, 1 tbsp. garlic finely chopped[important], 1/4 tsp. chopped ginger, 2-3 finely chopped onions, slit green chillies, salt, black pepper, 2 - 3 tablespoon dark soya sauce, garlic chilly sauce(u can use any other Chinese sauces as well!), 1/2 tsp vinegar, 2 tablespoon tomato sauce. cook all for one min, after that add the fried florets prepared in step 2 and mix nicely until the Manchurian sauce is fully incorporated in them. at the end add 2-3 tablespoon chopped spring onions, Serve hot!!

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 Gobi manchurian
Cuisine Indo - Chinese
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Cuisine Indo - Chinese
Servings
30Apr/18

Fish Curry

Non Veg Curries
5 from 1 vote
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Spicy fish curry

Course Main Course
Cuisine Indian
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour

Ingredients

King fish 8-10 pieces cleaned with turmeric and salt 1 medium tomato 1 medium onion 4 tbspn red chilly powered 3 tbsp coriander powder 1/2 tspn turmeric 1/6 fenugreek powder 1/2 tsp black pepper 5-6 shallots 4-5 green chilly Curry leaves 1/2 cup tamarind pulp(5-6 tspn)

Instructions

Step 1 : Dry roast all the dry spice powders and grind into fine pasted along with shallots. Step 2 : In earthenware or kadai, add the cleaned fish, grounded masala, tomato, onion, green chilly, curry leaves and add 2 glasses of water and cook for 15 mins. then add the tamarind pulp and cook for 15 or until the raw smell of tamarind disapprears. Step 3 : Take around 3-4 tspn of oil(you can use coconut oil as well) add mustard seeds, 3-4 roughly chopped garlic, 4-5 dry red chilly, curry leaves and add to the cooked fish curry. Simmer for five minutes. Spicy fish curry is ready!! Served with steamed rice or boiled tapioca!

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 Fish Curry
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30Apr/18

Besan kadi with pakodey

Veg and more
5 from 1 vote
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Besan kadi with pakodey

Course Main Course
Cuisine Indian
Prep Time 15 minutes
Cook Time 45 minutes
Resting for pakodey batter 20 minutes
Total Time 1 hour

Ingredients

Part 1 : 3 cups fresh curd [take curd which little sour] • 3 tbsp. Gram flour [besan] • 2 tsp. ginger garlic paste • 1 tsp. corainder powder • 1/4 tsp. turmeric • Salt to taste

Part 2 : Preparing the pakora/bhajiya • 1 cup gram flour [besan] • salt to taste • cumin powder 1/4 tsp • 2 pinch cooking soda [dissolved in water] • 2 green chilly finely chopped • 1/2 tsp ginger garlic paste

Instructions

  1. Mix all the part 1 ingredients and run in grinder till you get a running watery paste.

    ii. Now transfer it to a wok and allow it to cook for around 45 minutes on medium heat. Keep stirring in between to ensure it does not stick to the bottom.

    iii. Now add 1/2 cup of each curry, coriander and mint leaves along with 5-6 green chillies [grinded]. Adjust the spices and keep cooking till raw smells of gram flour disappears and you get a thick consistancy.

  2. Make a thick paste out of all the above part 2: ingredients and deep fry the bhajiya/pakoras and set aside.

    Last step : Tampering/ Bagaar / Tadka

    The most important part is what we say is "tadka".

    Take around 3 tbspn of oil and heat well, then add 1 cinnamom stick, 1 bay leave, 1 tsp cumin seeds, 1 tsp mustard seeds, 5-6 dry red chillies, 4-5 garlic cloves, one bunch of curry leaves, wait till all the seeds pops and cooks nicely, Add a pinch of asafoetida, Cook on low flame till done. Be careful do not overcook. Now add this tampering preparing and over the cooked kadi along with pakoras. Usually kadi tastes better after 5-6 hours of cooking. So prepare before hand. That's it home-made tasty kadi is ready to serve!

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 Besan kadi with pakodey
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30Apr/18

Brocolli stir fry

Veg and more
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Broccoli stir fry

Course Side Dish
Cuisine Indian
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes

Ingredients

1 Broccoli cut into medium florets 1 tbsp Oil salt(as per your req) 1 green chilly chopped 1 medium onion nicely chopped 1 small tomato diced 1 pinch turmeric 1/4 spoon red chilly powder 1 tsp coriander powder Bunch of soya leaves(optional) Bunch of fresh coriander leaves 1/4 spoon ginger garlic paste Mustard seeds

Instructions

  1. Take pan add oil and mustard seeds, once it splutter add green chilly chopped, saute for one min. Then onion saute till it oozes out water, add ginger garlic paste and saute for 2 mins, then add tomato and one by one add remaining masala. Nicely cook all these, till oil oozes out of it and all spices loose their raw smell.

    At the end add your broccoli, properly mix with broccoli until the masala gets incorporated into it, cover it and leave for 10 mins on slow flame. Add little water if required to soften you broccoli. Add fresh leaves in top and serve as side dish with rice. Enjoy!!

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 Brocolli stir fry
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30Apr/18

Egg bread pizza

Snacks And More
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Egg bread Pizza

This snack is so easy to prepare and kids will love it. 

Course Snack
Cuisine Indian
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes

Ingredients

chopping veggies - 1 onion, 1 capsicum(red, yellow) 1 carrot you can add Baby corn,mushroom, 5 eggs, pizza seasoning, grated mozzarella cheese, salt, pepper

Instructions


Egg and bread pizza ready in ten minutes 😋😋 Recipe! Step 1 : chopping veggies - 1 onion, 1 capsicum(red, yellow) 1 carrot you can add Baby corn,mushroom I did not have it, so I didn't. Step 2 : break five eggs add all the veggies, pizza seasoning, oregano/ basil or any Italian herb mix. Then add one cup of grated cheddar and mozeralla cheese, salt, pepper Step 3: bake or cook on stovetop - you can bake it for 20 minutes at 180 degrees, but I cooked on stovetop. Take a round nonstick pan arrange four brown bread slices(pan was small, so square shape bread slices were bent at the edges, giving it a round shape with firm edges😜😊) and pour the egg mixture, cover with very tight lid, and the flame has to be vv low. For me I didn't notice the bread base had turn till hard. So you gals avoid this mistake. But next time I will definitely make it in oven and I recommend the same. Step 4: cut into slices and serve with tomoto ketchup 😋😋 definitely hit with kids 👍🏻

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 Egg bread pizza
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