Tuesday, November 19, 2013

Dhaniya Amla Chutney (Cilantro and Gooseberry Dip)

Preparation Time:   10 mins

Coriander/ Cilantro Leaves:            1 bowl
Chopped Gooseberry:                    2 pcs
Chopped Ginger:                            2 tbsp
Chopped Chili:                               1 tbsp
Water:                                           50 ml
Salt:                                               As per taste
Olive Oil:                                       2 tbsp
Lemon Juice:                                  1 tbsp

Blend the coriander leaves in small quantity at a time.
Add water while blending, it smoothens the process.
Add the chopped Ginger, Chili, Gooseberry, salt and blend one last time, so everything mixes uniformly.
Turn the chutney into a bowl, add the lemon juice, olive oil and mix well.

Wednesday, November 13, 2013

Matar Chuda / Poha (Beaten Rice with Green Peas)

Preparation Time:  30 mins
Cooking Time:       30 mins

Basmati Chuda Thick (Beaten Rice):      250 gms
Cumin Seeds:                                        ½ tbsp
Garam Masala:                                      1 tbsp
Green Peas:                                           300 gms
Tomato Chopped:                                 3 medium Sized
Cauliflower Chopped:                           150 gms
Coriander Leaves (Chopped):               100 gms
Chopped Ginger:                                   1 tbsp
Green Chili (Chopped):                         1 tbsp
Lemon Chopped:                                  4 pcs  
Salt:                                                      As per taste
Desi Ghee:                                            100 gms  
Milk:                                                     ½ lt

Boil the milk.
In a bowl, take the Basmati Chuda(Beaten Rice), pour the milk in the bowl and mix it evenly.
Allow the chuda to soak the milk, so that it softens a bit.


Add chopped coriander leaves, green chilli, ginger, garam masala, salt to the soaked beaten rice and mix it well.

In a big mouthed vessel, take 1 tbsp desi ghee and melt it.
Add the cumin seeds, and on medium flame, heat it, until you hear crackling sound.
Add the peas and cook for 5 minutes.
Then cover the vessel with a lid, and allow it to cook for another 5 mins. It should be in semi-cooked state.

Keep the semi-cooked peas aside.
In a vessel, take ½ lt of water and bring it to boil, add 2 tbsp of salt in it, and then add the chopped cauliflower in it and let it cook for 3-4mins.
Drain the water and keep the cauliflower aside.
In the pan take 1 tbsp of desi ghee and add the semi-boiled cauliflower in it, and let it cook on medium flame, until the edge turns golden brown.
In a big mouthed heavy bottomed vessel add the remaining desi ghee and heat it on medium flame, until it melts.
Add ½ tbsp of cumin seeds, and heat until crackling sound is heard.
Add chopped tomatoes, and let it cook, until raw small it disappears and oil is seen at the edges.
Add the soaked beaten rice, semi-cooked peas and cauliflower and mix it well.
Cover it with a lid and let it cook for 15 minutes. Stir after every few minutes, so that it does not stick to the bottom.
Add the lemon juice before serving.
Serve hot.

Monday, November 11, 2013

Bread Roll

Preparation Time:  20 mins
Cooking Time:       30 mins

Boiled Potato:                                   250 gms
Bread Slices:                                    12 - 15
Chopped Ginger:                              ¼ tbsp
Salt:                                                  As per taste
Garam Masala:                                 ¼ tbsp
Green Chili (Chopped):                   ½ tbsp                 
Onion (Chopped):                            100 gms
Mustard/Olive Oil:                           4 tbsp
Coriander Leaves (Chopped)          
Oil for frying                                   

Peel the boiled Potatoes.
In a bowl, mash the boiled potatoes.
Add salt, chopped coriander leaves, garam masala, chopped chilies, olive oil, and onion to the mashed potato.
Mix well.

In a plate soak a slice of bread for 10 seconds.

Press it between your palms, so that the water drains off.
Take some mashed potato and put it on the bread.
Then gently make it in a roll.

Deep fry it, until it turns golden brown.

Serve hot.

Saturday, November 2, 2013

Chana Ki Dal

Preparation Time:  15 mins
Cooking Time:       30 mins

Chana Dal(Chick Peas):   250 gms
Onion(Chopped):             1 medium sized
Tomatoes(Chopped):       2 medium sized
Water:                             300 ml
Salt:                                 As per taste
Cumin:                             ½ tbsp
Garam Masala:                ½ tbsp
Cinnamon:                       2
Black Cardamom:           1
Bay Leaf:                        2
Turmeric Powder:           ½ tbsp
Coriander Leaves:          ½ tbsp
Oil:                                5 tbsp
Fresh Cream:                 50 gms

Soak the Chana Dal(Chick Peas Brown) for 2 hours.
Drain and wash Chana Dal(Chick Peas Brown), and put in a pressure cooker with turmeric powder, Black Cardamom, Cinnamon, salt and water.
On low to medium flame, let it cook, and turn off the flame after 3-4 whistles.
In a big mouthed pan, pour the oil, and add Cumin, Bay Leaf and cook it on low flame, until it starts crackling.
Then add the chopped onion, and sauté it until it turns golden.

Add the chopped tomato and sauté it until the raw smell disappears.

Add Garam Masala.
Add the Chana Dal(Chick Peas) along with the water from the pressure cooker.

On medium flame, let it cook for 10 minutes, until it thickens.
Put everything in a microwavable bowl, and microwave it for another 5 minutes.
Before serving add the fresh cream to it and sprinkle the chopped coriander leaves..