Wednesday, 31 October 2012

How to keep curry leaves fresh for long...

This is how i keep curry leaves fresh for two to three weeks or sometimes a month
  • Wash curry leaves and drain all the water 
  • let the leaves dry at room temperature 
  • then take a plastic box and fold one small page of news paper like this


  • put all curry leaves on that newspaper


and again take another news paper fold it and and place it above curry leaves


Close the lid and keep it in fridge.
I bought this curry leaves two weeks back and still you can see how fresh they look.
Try it and let me know if it works for you and if you have any other solution please comment below.

Hope you all like my post...

Monday, 29 October 2012

Dahi Sev Puri

Introduction:
Dahi(yogurt) and puris are small crispy semolina balls. Its an Indian snack which is especially popular in the state of Maharashtra. The dish is a form of chaat and originates from the city of Mumbai. It is served with mini-puri shells (golgappa), which are more popularly recognized from the dish pani puri. Dahi puri and pani puri chaats are often sold from the same vendor.


Ingredients

Puri
  •  Maida/all-purpose flour 1/4 cup
  • Urad dal flour 2 tbsps
  • Ravva/semolina/sooji (very fine variety) 1 1/2 cups
  • Oil  1 tbsp
  • Salt to taste
  • Water for kneading
  • Oil for deep frying
Method: 
  1. Combine all the mentioned ingredients (except oil for deep frying), adding water slowly and make a dough. Leave aside covered with damp cloth for 30 mts. (very imp step)
  2. Knead the dough again. Pinch off some dough and make very small balls. Roll out small thin roti.
  3. Heat enough oil for deep frying in a heavy bottomed vessel. It should be on medium high (the oil should not be piping hot) and once its hot, slide few rotis into the hot oil and using the back of the ladle, press in the center and along the edges and you will find it will puff. Flip over and fry the other side till light golden brown. Don’t fry too much as it will turns too dark. Remove on to absorbent paper.
  4.  Cool and store in an air tight container and use when required. 



Tamarind chutney
 Ingredients
  •  Tamarind 1 cup
  • Jaggery 1/2 cup 
  • Red chilli powder 1/2 tsp
  • Dry Roasted cumin powder 1 tsp 
  • Warm water 2 cups
  • Salt to taste


Method:
  1.  Extract the pulp from tamarind. 
  2.  To tamarind pulp add jaggery, red chilli powder, roasted cumin powder and salt 

Green Chutney
 Ingredients
  • 2 cups chopped fresh coriander leaves
  • 1 cup fresh mint leaves
  • 2 green chillis
  • 2 tbs lemon juice
  • 2 tbs water
  • 1 1/2 tsps sugar
  • Salt to taste

Method: 

  1. Wash Mint leaves and coriander leaves thoroughly and drain the water
  2.  Grind the mint leaves, coriander leaves, salt, sugar, lemon juice and green chillis to a fine paste, by adding 2 tbs water.
  3.  Remove into a bowl. Refrigerate until use. 
 Some other preparation to do apart from chutneys

  • Chopped onions finely
  • Chopped tomatoes finely
  • Soak boondi in water for 5 minutes
  • Cook potatoes and cut it into small pieces
  • One bowl of Yogurt 
  • Red chilli powder for spiciness
  • Chaat powder for tangy taste 
  • Sev for garnishing

And now finally how to have Dahi sev puris 

  • Take a puri make a small hole in it 
  • Add Onions, tomato's, boondi  and potatoes to puri (If you don't like any of this you can just skip it)
  • Now add green chutney and tamarind chutney
  • lastly add yogurt sprinkle some red chilli powder, Salt and some chaat masala power add some sev to it and your yummy, tasty Dahi puri is ready...
 Note:
In market you get Haldiram panipuri packet you can use that puri for Dahi sev puri.



Oo god m really feeling hungry now.... 


Hope you all like my post....

Thursday, 25 October 2012

Tomato Chutney

Introduction
Chutney is mixture of spice(s) and vegetable(s) and/or fruit(s). There are many varieties of chutney. Chutneys may be either wet or dry, and they can have a coarse to a fine texture. And today I am going to share Tomato chutney recipe with you.







Ingredients

  • Tomatoes – 2 large sliced
  • Onion – 1 medium sliced
  • Chana dal (Bengal gram) – 1 ½ tbs
  • Dry red chillies – 2
  • Green chilli – 1
  • Ginger -  ½  chopped
  • Salt as per your taste
  • Cooking oil ½ tbs
  • Tempering
  • Mustard seeds ½ tbs
  • Curry leaves – 4 to 5
 




Method

  1. Heat oil in a pan add Chana dal, red chillies and green chillies and fry till dal turns light brown. Remove and keep it aside.
  2. In the same pan add some oil and Onions and chopped ginger sauté till onions get transparent. Now add tomatoes and fry till tomatoes get mushy.
  3. Grind all cooled ingredients Dal, chillies, tomatoes and onions with salt and make fine paste.
Tempering
  1. Heat oil in a small pan add mustard seeds let them splutter and add curry leaves
  2. Pour tempering over chutney.
 



Serving suggestions
Serve it with Idli or Dosa this tangy chutney taste awesome.




Wednesday, 24 October 2012

Sambar...

Introduction:
Sambar is a vegetable stew or chowder based on a broth made with tamarind and split red gram and is very popular in the cooking of southern regions of India.


 


Indegrients

  • Toovar dal 1/2 cup cooked and mashed
  • Oil 2tbs
  • Mustard seeds 1tbs
  • Green chilli 1chopped
  • Curry leaves 6 - 7
  • Red chilli 2
  • Onion 1 medium (sliced or chopped)
  • Tomato 1 big chopped
  • Egg plant 1 medium cubed
  • Potato 1 medium cubed
  • Red chilli powder 1/2 tbs
  • Turmeric 1/2 tbs
  • Sambar powder 1 1/2 tbs
  • Tamarind pulp 1tbs
  • Coriander leavers chopped for garnishing
  • Salt as per your taste




Method

  1. Heat oil in a pan add mustard seeds let them pop
  2. Add green chilli red chilli and curry leaves
  3. Add onions fry them for some time till onion gets soft
  4. Add tomatoes and other vegetables fry them for some time
  5. Then add all spices (red chilli, turmeric and sambar powder) mix them add some water then
  6. Add toovar dal, salt and tamarind pulp
  7. Give it a boil let the potatoes get cooked and your sambhar is ready to be served.



Serving suggestion
You can have this spicy tangy sambhar with rice, Idli or dosa. Its my all time favorite.

Note:
I dont like drum sticks so i have not added it in my sambar you can add any vegetable you like to your sambar.


Hope you all like my post...



 

Tuesday, 23 October 2012

Aaloo Tikki...

Introduction:
Aloo tikki is a North Indian snack made of boiled potatoes and various spices. "Aloo" means potato, and the word "tikki" means a small cutlet or croquette. It is found in almost every chaat shop or stall all over Delhi majorly and even other parts of India. It is served hot along with tamarind and coriander-mint chutney (sauce), known as Hari chutney, and sometimes yogurt or chick peas.


Ingredients:

  • Potato: 3 big cooked and mashed
  • Coriander: 1small bunch washed and chopped
  • Ginger 1 small piece
  • Garlic-4 cloves
  • Turmeric-1tbs
  • Green chillies-2 chopped
  • Bread- 3 slices 
  • Water to dip the bread
  • Oil - 2tbs
  • Mustard seeds-1tbs
  • Salt as per taste 



Method:

  1. Boil potatoes and mash them 
  2. Take bread slices dip them in water then drain all water from bread with your palms and mix them with potato mixture. This will make Tikki crispy.
  3. Now grind Coriander, Green chilli, ginger and garlic make a paste out of it
  4. Heat oil in a small pan add mustard seeds let them pop
  5. Now add the above paste and turmeric to it fry it for some time till oil starts separating. You will see small bubbles coming.
  6. Now add this mixture to mashed potato add some salt
  7. Make tikki out of it (make balls with help of your palms and gently press that balls)
  8. Add some oil to the pan n fry tikki from both sides till golden brown.



Serving suggestions:
You can have it with any sauce or chutney or you can make chaat out of it. These tikki taste really awesome.

Calories: 150
 

Friday, 19 October 2012

Corn Paratha...

Introduction: Parathas are Indian flat bread originated from Indian sub continent. They are mostly stuffed with vegetables. And today m sharing corn stuff paratha.


Ingredients:
  • Wheat flour 1 1/2 cup
  • Cooking oil 2tbs
  • Salt as per taste
  • Water for making dough

Filling
  • Oil 2tbs
  • Corn 1cup
  • Green chilli 1 chopped
  • Ginger-Garlic Paste 1 tbs
  • Onion 1medium chopped
  • Red chilli Powder 1tbs
  • Turmeric Powder 1/2 tbs
  • Garam Masala powder 1tbs
  • Lemon Juice 1tbs
  • salt as per taste


Method: 

  1. First make a dough with wheat flour just like we do it for chapati and keep it aside closed with lid.

Filling

  1. Heat oil in a pan add green chillies to it
  2. add ginger-garlic paste fry for some time then 
  3. add onions to it saute for some time till onions gets soft 
  4. then add all dry spices and give it a mix 
  5. Lastly add corn, lemon juice and salt. Mix all
  6. Take it out in bowl and mash them 

How to make paratha
  1. First take dough and roll it in small disc
  2. Now place the small ball of filling in between 
  3. Seal the filling from corner of dough and make a ball now roll it into paratha 
  4. Place the skillet on medium high add some butter/ghee/oil to it and place the rolled paratha on skillet.
  5. Fry from both the sides and your paratha is ready to be served.






Serving suggestions:  
  • You can have this paratha with any curry, pickle, curd, ketchup or chutney. 
  • For kids you can add some cheese on paratha.

Note: 
  • You can add chaat masala for getting that tangy taste.
  • For filling you can try cheese corn paratha or potato corn paratha or cottage cheese corn paratha.

Calories: For less calories don't add ghee on your skillet add it last when you are actually having your paratha.
 


Hope you all like my post

Thursday, 18 October 2012

Tofu With Honey Chilli Sauce

Introduction: Crispy fried tofu served with honey chilli sauce.



Ingredients:

  • Tofu 1 packet
  • Oil 1tbs
  • Garlic Minced 2tbs
  • Soy Sauce 2tbs
  • Honey 1tbs
  • Paprika 1tbs
  • Black Pepper Powder 1/2 tbs
  • Lemon juice 1tbs
  • Salt as per your taste






Method:

  1. Cut Tofu in cubes
  2. Absorb all water from it.
  3. Take a pan add some oil and fry tofu until it changes color fry on both the sides
  4. Add some salt and pepper when you are frying your tofu (optional)
  5. Take it out on absorbent paper.

For Sauce
Take a bowl and mix all ingredients except oil n Tofu.
And your sauce is ready. 





Serving suggestions: 
  • You can mix your sauce and tofu in a bowl and have it or you can dip your tofu in a sauce and then have it. 
  • Easiest side dish you can have it with rice, noodles or bread.
  • or you can have this sauce with your favorite meat.
  • And if you like to experiment with your food try having this sauce with pineapple, apple or maybe a strawberry or kiwi. 

Note:
If you make extra sauce refrigerate it and you can have it next time with other vegetables like (cabbage, Potato, cottage cheese,  french beans, mushrooms, Capsicum) 



Hope you all like my post

Wednesday, 17 October 2012

Pani Puri/Golgappas

Introduction: (Pani is water and puri's are crispy Indian sphere bread) These puri's are served with filling and tangy water in it. They are everyone's favorite from Indian Street food. Now a days we get pani puri's all over the world.


Ingredients:

Puri
  •  Maida/all-purpose flour 1/4 cup
  • Urad dal flour 2 tbsps
  • Ravva/semolina/sooji (very fine variety) 1 1/2 cups
  • Oil  1 tbsp
  • Salt to taste
  • Water for kneading
  • Oil for deep frying
Method: 
  1. Combine all the mentioned ingredients (except oil for deep frying), adding water slowly and make a dough. Leave aside covered with damp cloth for 30 mts. (very imp step)
  2. Knead the dough again. Pinch off some dough and make very small balls. Roll out small thin roti.
  3. Heat enough oil for deep frying in a heavy bottomed vessel. It should be on medium high (the oil should not be piping hot) and once its hot, slide few rotis into the hot oil and using the back of the ladle, press in the center and along the edges and you will find it will puff. Flip over and fry the other side till light golden brown. Don’t fry too much as it will turns too dark. Remove on to absorbent paper.
  4.  Cool and store in an air tight container and use when required. 


Mint Water
  • Half a bunch of mint
  • half a bunch coriander
  • 2-3 green chillies
  • salt to taste
  • Cumin seeds
  • black salt
  • fresh ginger
  • red chilli powder
  • mango powder
  • black pepper powder
  • 11/2 to 2 ltr cold water

 Method :
  1. Blend all the Ingredients with little water first, make a paste then add remaining cold water and adjust your taste.
  2. Add salt, red chilli powder, dhanajeera powder and fresh finely chopped coriander. mix well and keep aside.

Tamarind chutney
  •  Tamarind 1 cup
  • Jagger 1/2 cup 
  • Red chilli powder 1/2 tsp
  • Dry Roasted cumin powder 1 tsp 
  • Warm water 2 cups
  • Salt to taste


Method:
  1.  Extract the pulp from tamarind. 
  2.  To tamarind pulp add jaggery, red chilli powder, roasted cumin powder and salt



Sprouts/potato/boondi fillings

  1. Boil potatoes peel it and chop it into small cubes
  2. You can use boondi for filling
  3. White peas soaked in water over night and then cook it in cooker
  4. Same you can do with sprouts

How to have pani puri
  •  Make a small hole in the center of the Puri
  • Add a tsp of mashed boiled potato / Channa in the middle of the puri. Add a little of the red tamarind Chutney. Dip it in the spicy water / pour some spicy water in it
  • Gulp it down.




    Hope you all like my post

Tuesday, 16 October 2012

Chinese Tofu Rice

Introduction: Fried crispy tofu cooked in Chinese gravy, which you can have it with Noodles or Rice.




 Ingredients: 

  • Oil 2tbs
  • Green chillies 2 chopped
  • Garlic 7 - 8 cloves chopped
  • Onion 1 medium Sliced
  • Capsicum 1small cubed
  • Carrot chopped half cup 
  • Tofu 1 packet ( I have used silken tofu)
  • Soy Sauce 2-3 tbs
  • Vegetable stock 2-3 cups 
  • Cornflour 2tbs diluted in water
  • Black pepper 1 tbs
  • Lemon/Vinegar 1tbs
  • Salt as per you taste
  • Spring Onions chopped

Method


For Frying Tofu
  1. First cut the tofu however you like.
  2. Gently dab it with kitchen towel to absorb all water from it. 
  3. Sprinkle some salt before you fry to get that extra taste from tofu
  4. Heat oil in a pan
  5. Put tofu on it and fry till golden brown from both the sides
  6. Takeout on absorbent paper and keep aside 
 Gravy
  1. Heat oil in a pan and add green chillies and Garlic to it. Fry for some time till you get nice garlicky aroma from it
  2. Next add onions and capsicum and carrots fry them for few minutes. Let them be crisp. Do not overcook the veggies
  3. Then add soy sauce mix all and add vegetable stock give it a boil 
  4. Add diluted cornflour and again give it a boil you will see your gravy is thickening coz of flour
  5. Lastly you can add black pepper, lemon and salt as per your taste
  6. You gravy ir ready to be served. Garnish it with spring onions.
Serving Suggestion: You can have it with fried rice, steam rice, noodles or have it just like that.This spicy gravy taste yummy....


Note:  
  • After frying tofu you can add it to gravy if you like. (I like to dip my tofu in gravy n then have it).
  • You can add sugar to the gravy if you don't like spicy food or if you want to cut the sourness of soy sauce you can add some sugar to gravy.
  • You can deep fry tofu if you like.
  • You can add some extra veggies of you choice

Monday, 15 October 2012

Tomato Rice...

Introduction: Tomato rice is nothing but rice cooked in tomato gravy. Its a very spicy tangy recipe. There are Hundreds of ways making tomato rice and this is my way of cooking tomato rice.



Ingredients:
  • Oil 2tbs
  • Mustard Seeds 1/2 tbs
  • Rice 1cup
  • Water 2 cups
  • Tomato 1 big chopped
  • Onion 1 medium sliced
  • Green chilli 1 
  • Ginger-Garlic paste 1tbs
  • Red Chilli Powder 1/2 tbs
  • Turmeric Powder 1/2 tbs
  • Coriander Chopped
  • Garam Masala 1/2 tbs
  • Sambhar Masala 1tbs
  • Salt as per you taste
Method: 
  1. Heat Oil in a cooker and add mustard seeds
  2. After mustard seeds pop add green chillies and ginger garlic paste. Saute it for 2minutes
  3. Then add sliced onions and fry till it changes it color to golden brown
  4. Now add chopped tomatoes and cook tomatoes till it gets mushy/juicy
  5. Next add red chilli power, turmeric powder, garam masala powder  and Sambhar powder. Mix all and add little bit of water to make paste kind of consistency. Now let the oil separates from the water you will see very small bubbles coming
  6. Now you can add rice to it and water 
  7. Lastly add some salt mix all
  8. Give two whistles to your cooker and your rice is ready to be served hot
  9. Garnish it with coriander.

Serving suggestions: Have it with Papadum or Pickle or Curd.  This spicy n tangy rice taste delicious with anything.

Note:
  1. You can cook this rice in pan also.
  2. Sometimes i add Pav Bhaji masala to it to get that extra spicy taste.

Tuesday, 9 October 2012

Crispy Stuff Bhindi/Okra

Introduction: Bindi stuff with ground peanut filling.



Ingredients: For stuffing
  • 3 to 4 Okra washed n cut it into half and slit lengthwise.
  • Ground peanut powder 1/2 cup
  • Ginger Garlic Paste 1 tbs
  • Red chilli Powder 1/2 tbs
  • Turmeric Powder 1/2 tbs
  • Garam Masala Powder 1/2 tbs
  • Coriander Powder 1/2 tbs
  • Amchur Powder or Chat Masala Powder 1/2 tbs 
  • Tamarind water
  • Salt as per your taste
Method:
  1. Take a bowl add all dry ingredients
  2. Add Tamarind water to make a paste out of it and fill in okras
  3. Heat oil in a pan on medium flame add stuffed okras to it. Arrange them one besides the other so that all okras can get crispy.
  4. Turn okras from time to time otherwise it will get burnt. when you see they are changing its color turn them other side and fry them  from all the side.
Ingredients: Tempering:
  • Onion 1 medium chopped 
  • Mustard seeds 1tsp
  • Ginger garlic paste 1/2 tbs
  • Yogurt 2tbs
  • Red chilli power 1/2 tbs
  • Turmeric 1/2tbs
  • Garam masala 1tbs
  • Salt as per your taste

Method:


  1. Heat oil in a pan add some mustard seed to it let them pop.
  2. Add chopped onions and fry till it changes its color to pink or light brown add ginger-garlic paste saute for few minutes add all dry ingredients and mix them add some yogurt and salt.
  3. Your Tempering is ready for Stuffed Okras
Serving Suggestions: You can have it with Chapati or rice they really taste delicious.  

Calories: 200appx

Friday, 5 October 2012

Thai rice with French beans



Introduction: Long grain jasmine rice cooked with veggies and French beans cooked in soy and honey gravy. This combo taste delicious.



Ingredients:


Thai Rice
  • Jasmine rice or any rice cooked 1 ½ cup
  • Olive oil or any oil
  • Garlic 6-7 cloves chopped
  • Green thai chilli 1 chopped
  • Onions 1 medium chopped
  • Carrot half chopped
  • Soy sauce 2tbs
  • Honey 1tbs (optional)
  • Black pepper powder ½  tbs
  • Salt as per you taste
Method


  1. Heat oil in a pan
  2. Add green chillies and garlic to it saute for few mins till garlic changes it color
  3. Now add chopped onions and carrots to it don’t cook for long.
  4. Next goes soy sauce and honey mix all and add steamed rice to it.
  5. Last add some black pepper powder and salt mix all and serve hot

French beans

Ingredients:
  • French beans washed and cut into half
  • Olive oil or any oil
  • Garlic 6-7 cloves chopped
  • Green thai chilli 1 chopped
  • Onions 1 medium chopped
  • Soy sauce 2tbs
  • Honey 1tbs
  • Black pepper powder ½ tbs
  • Salt as per you taste

Method

  1. Heat oil in a pan add French beans and salt to it cook for some time on high flame. You will see French beans changing its color to brown. Don’t cook your beans for too long it should be crispy and toss it in-between. (On high flame 5 mins are enough) take out and keep it aside.
  2. Again heat oil in same pan add chopped green chilli and garlic to it saute for few min.
  3. Add onions to it when you see onions are becoming translucent or shiny add soy sauce, honey and French beans.
  4. Mix all and add some black pepper and salt
  5. Serve hot with Thai rice it taste yummy.
 **While cooking french beans you can add sesame seeds to olive oil this will enhance the flavour of beans.

**Instead of french beans you can try other veggies like potatoes cut them in to wedges and same recipe as french beans or shredded cabbage and capsicum or mushrooms. They are all low calories food except potatoes. So experiment in your kitchen and give it a try.