cookitupwithvidhoopal

ALOO METHI ROTI

2010-07-24T08:13:00.000-07:00

INGREDIENTS :

Wheat flour - 2 cups
Potatoes - 3 or 4
Methi leaves - 2 bunches
Fresh peas - 1/4 cup
Salt - 2 tspns
Red Chilli pwdr - 1 tspn
Oil - frying

METHOD :

Pressure cook potatoes. Peel mash into fine paste, when it is still warm.
Cook peas and crush it.
Chop methi leaves and mix everything to the flour along with the salt and chilli powder.
Sprinkle little water or milk and knead into a thick dough.
Pat and Knead several times.
Roll out into thick rotis and fry on hot tawa without using oil.
Ater removing from heat apply little ghee or oil on top. Serve hot.

GREEN GRAM DHALL KOOTU

2010-07-24T07:52:00.000-07:00

INGREDIENTS :

Green Gram Dhall - 1/4 cup
Snake gourd - 1 cup
Salt - as per taste
Turmeric powder - 1/4 tsp

GRIND TOGETHER :

Grated fresh coconut - 2 tbspns
Green chillies - 3
Cumin Seeds - 1/2 tsp

FOR SEASONING :

Oil - 2 tspns
Mustard seeds - 1/4 tsp.

METHOD :

Wash dhall , add vegetable and enough water.
Cook till Dhall and vegetables becomes tender.
Add ground paste, salt, turmeric powder and boil for few minutes.
Add seasonings and curry leaves just before removing from fire.

OLAN

2010-07-24T07:43:00.000-07:00

INGREDIENTS :

Yellow Pumpkin or White Pumpkin (chopped) - 2 cups
Green chillies (Slit Lenghth wise) - 2 0r 3
Grated fresh coconut - 1 cup
Curry leaves - little
Coconut oil - 1 tblspn
Salt - as required

METHOD :

Add water to coconut and grind it in a mixie.
Strain and squeeze to get the first coconut extract.
Do it twice more to get the second and third extract.
Boil the vegetable in third extract till it is cooked well.
Add green chillies, second extract, salt and cook again for a few minutes.
Add first thick extract, allow it to come to boil and remove from fire immediately.
Add curry leaves, raw coconut oil and close with lid.

KADAI VEGETABLES

2010-07-17T07:09:00.000-07:00

INGREDIENTS :

Beans - 10 -12
Carrots - 2
Capsicums - 2
Cauliflower - 1/4 flower
Tomatoes - 3 Large sized
Coriander Seeds - 1 tbspn
Cumin Seeds - 1 tspn
Dried Red Chillies - 4 - 5
Garlic - 12 -15
Green Chillies - 3 - 4
Ginger - 2" piece
Coriander Leaves - 1/4 cup
Oil - 4 tbspns
Green Peas - 1/4 cup
Turmeric Powder - 1/2 tspn
Coriander Powder - 1 tbspn
Red Chilli Powder - 1 tspn
Salt - As per Taste
Garam Masala Powder - 1 tspn

METHOD :

String the beans, Peel the Carrots. Halve the Capsicums and deseed the capsicum. cut all the Veggies into 1/4 " cubes. Separate the Cauliflower into small florets.
Wash tomatoes and chop them. Peel onions and slice them. Peel and wash ginger.
Grind Coriander and cumin seeds and red chillies coarsely.
Grind Garlic green chillies and half ginger to a paste. Make Julliene of the rest of the ginger. Finely Chop the coriander leaves.
Heat oil in a Pan. Add the coarsely ground masala. Add sliced onions and saute till golden brown. Add Ginger garlic green chilli paste and saute for one minute. Add the vegetables except capsicum and stir. Cookcovered on low heat till carrots are almost done. Sprinkle a little water id necessary.
Add turmeric powder, coriander powder and red chilli powder. Stir continously. Add tomatoes, Salt and half cup of water and cook till the vegetables are cooked and the water has dried up.
Add Capsicum and salt cook for 4 -5 minutes on a low flame, Sprinkle Garam masala Powder.
Serve hot Garnished with Ginger julienne and chopped coriander leaves.

BEANS MILAGOOTAL

2010-07-14T07:26:00.000-07:00

INGREDIENTS :

Urad dhall - 4 tbspns
Red chillies - 2 - 3
Jeera - 1/4 tbspn
Coconut - 1/2 cup
Oil - 1 tbspn
Asafoetida - a pinch
Toor dhall - 1/2 cup
Beans - 250 gms
Haldi - 1/4 tsp

METHOD :

Heat a tablespoon of oil and fry urad dhall, red chillies and jeera.
Add coconut at the end of frying (urad dhall, red chillies and jeera) and grind it with a little water.
Cook the dhall in the pressure cooker and boil the beans in a sauce pan separately till cooked.
Once the beans is cooked add the toor dhall, ground paste, Haldi and salt.
Let it boil for a few minutes, finally splutter mustard , urad dhall and curry leaves and asafoetida.
Serve hot with rice or rotis.

INSTANT SOOJI UTHAPPAM

2010-07-14T05:07:00.000-07:00

INGREDIENTS :

1.5 Cups Sooji (Rawa)
1.5 Cups Sour curd
3/4 cup water
1/4 tsp soda bi carb
1 tsp salt
1 tsp red chilli powder
1/2 tsp Garam masala ( Mixed Spices)

TOPPING

2 Tomatoes - Finely Chopped
2 Onions - Finely Chopped
2 tbspn Chopped Coriander
1 Green chilli - Finely Chopped
1/2 Tsp Salt to Taste

PROCEDURE

Sift Sooji. Add Curd, Salt, Red chilli powder and Garam masala. Beat well.
Add enough Water to get a smooth thick batter. Add soda bi carb and beat thoroughly for 3 - 4 minutes.
Mix all ingredients of the topping and keep aside.
Heat a Non Stick Pan. Spread 1 tsp oil in the centre. Pour 1/4 of the batter in the pan. Spread but see that it does not become too thin, otherwise it will break when you turn it.
Cook on Low flame. when the upper side is slightly cooked sprinkle some topping on it. Press. Pour 2 tsp poil on the sides and the top.
Turn only when the underside gets crisp and brown, otherwise the uthapam might break while turning.
Continue to cook on low flame till the onions turn light brown. Remove from the pan and serve hot with Chutney and Sambhar.

VEGETABLE FRIED RICE

2010-07-14T04:56:00.000-07:00

INGREDIENTS :

1.5 Cups of Rice
12 french beans Sliced
1 Carrot Finely Chopped
1 Medium green Capsicum Finely chopped
4 Tablespoons Oil
3 - 4 Garlic Cloves
Salt to taste
1 tsp Light SoySauce
1/4 tsp MSG
1/2 tsp White Pepper Powder
1/2 tbspn White Vinegar
2 Spring Onion greens

METHOD :

Soak rice in 4 -5 cups of water for one hour. Cook in five cups of water until just cooked. Drain and spread on a plate to cool.
Heat oil in a wok; add garlic and stir fry for one minute. Add french beans, Carrot, green capsicum and cabbage and stir fry for two minutes.
Add Cooked rice and salt and cook for one minute, stirring continously. Add soy Sauce, MSG, and white pepper Powder and mix thoroughly.
Stir in Vinegar. Garnish with spring onion Greens and serve Hot.

KHAMAN DHOKLA

2010-03-09T05:52:00.000-08:00

INGREDIENTS:

Besan - 2 Cups
Yoghurt - 1 cup
Salt to taste
Green chilles -3
Ginger - 1'' piece
Fresh coriander leaves - a few sprigs
Turmeric powder - 1/2 tsp
Oil - 2 tbspns
Soda bicarbonate - 1 tsp
Lemon juice - 1 tbsp
Mustard seeds - 1 tsp
Coconut Scraped - 1/2 cup

PROCEDURE:

Take gram flour in a bowl. Add beaten yoghurt and warm water.
Whisk thoroughly so that no lumps remain. The mixture should be a little thick in consistency. Add salt and leave it to ferment for 3 -4 hours.
Grind green chillies and ginger into a paste.
When the gram flour has fermented add ginger - chilli paste. Add turmeric powder and correct seasoning.
Heat the steamer.
Grease the dhokla mould or a shallow tin with a little oil. In a small bowl take soda bi carbonate one teaspoon of oil and lemon juice. Mix and add to the gram flour mixture. whisk briskly.
Pour the batter into the greased mould and steam for 10 - 12 mins.
when a little cool cut into squares and keep in a serving bowl/plate.
Splutter mustard seeds and pour over the dhoklas.
Garnish it with Scraped coconut and fresh coriander leaves.

CHILLI MUSHROOM FRIED RICE

2010-02-25T06:31:00.000-08:00

INGREDIENTS :

4 Green chillies Finely chopped
1.5 cups Fresh button mushrooms
1.5 cups cooked rice
3 Tbspns Oil
1" Ginger Finely chopped
6-8 Garlic Cloves chopped
5-6 Spring onions Finely chopped
A Pinch of MSG (Optional)
1/2 tsp White pepper powder
Salt to taste
1 tbspn Soy Sauce
3-4 Spring Onion Greens Finely chopped

METHOD :

Heat oil in a Wok, Add ginger, garlic and green chillies and stir fry for 2 minutes.
Add the spring onions, mushrooms, MSG, White pepper powder and salt and stirfry over high heat for 2 minutes.
Add the rice, soy sauce and spring onion greens. Stir fry over high heat for 3 minutes.
Serve Hot.

DHARIWALA

2010-01-26T06:48:00.000-08:00

INGREDIENTS :

Potatoes - 1/4 kg
Peas - 1/2 kg
Tomatoes - 3 medium

GRIND TOGETHER :

Coriander Leaves - 1 Bunch
Onions - 2 Big
Garlic - 3 flakes
Turmeric Powder - 1/4 tsp
Red chilli Powder - 1.5 tsp
Salt - to taste
Sugar - 1/2 tsp
Garam masala powder - 1/4 tsp

FOR SEASONING :

Ghee - 2 tbspns
Cumin seeds - 1/4 tsp

METHOD :

Cook peas and potatoes.
Remove the skin of the potatoes and crumble it coarsely.
Boil water in a pan, put the whole tomatoes in it and keep it aside for few minutes.
Peel the outer skin and grind the tomatoes to a smooth paste.
Grind the masala paste using very less water.
Heat ghee in a heavy bottompan, season with cumin seeds and fry the ground masala in medium flame, till the ghee separates from it. Add tomato puree and bring to a boil.
Add crumbled potatoes and peas. pour enough water and boil for a few minutes.
Remove from fire and serve it with rotis or puris.

Vegetable Burger

2010-01-21T05:53:00.000-08:00

INGREDIENTS :
FOR THE BURGER :

6 Burger Buns

FOR THE VEGETABLE CUTLETS :

1.5 cups Mixed chopped boiled vegetables
1 cup potatoes, boiled and mashed
1 slice bread
1/2 tsp chilli - ginger paste
1 tsp lemon juice
1 tsp garam masala
salt to taste
1 cup bread crumbs
Oil for deep frying

TO MIXED INTO COLESLAW :

1 Cup shredded cabbage
1/2 cup grated carrot
1 cup salad cream

FOR THE FILLING :

1/2 Cup Salad cream
3 tbsp tomato ketchup
12 lettuce leaves
6 onion slices
12 cucumber slices
12 tomato slices
6 cheese slices

METHOD:

FOR THE VEGETABLE CUTLETS :

Dip the bread slices in water for a few seconds. Squeeze out the water and crumble the bread.
Mix vegetables, potatoes, crumbled bread, chilli-ginger paste, lemon juice, garam masala and salt and divide the mixture into 6 equal portions.
Shape into small flattened rounds and coat with bread crumbs. press them firmly so that they stick to the surface.
Deep fry in hot oil till the cutlets are golden brown.

HOW TO SERVE :

Cut the bun horizontally into two and toast them lightly in an oven or a tawa.
Spread a little tomato ketchup and salad cream on the lower half.
Place 2 lettuce leaves on each bun and top with some coleslaw.
Place a cutlet on top and then 1 onion slice, 2 cucumber slices, 2 tomato slices and 1 cheese slice.
Spread some salad cream on top and then cover with remaining half of the bun.
Repeat with the same ingredients to make 5 more burgers.

And hog it like a pig!!!

PENNE PASTA WITH SEASONAL VEGETABLES

2009-12-24T07:17:00.000-08:00

Again this is one of my all time favourties! and a simple recipie too!
INGREDIENTS:

3 Cups cooked penne
1 tsp chopped garlic
1/4 cup cleaned and blanched snowpeas
1/4 cup broccoli florets
1/4 cup fresh asparagus
1 maggi seasoning cube
1/4 cup Cheese
1.5 cups fresh cream
3 tbsp olive oil
Salt and pepper to taste

METHOD :

Heat the olive oil in a pan, add the garlic and saute for a few seconds.
Add the snow peas, broccoli, asparagus, seasoning cube, cream, salt and pepper and cook for 2 minutes.
Add the penne and cook for a further 2 minutes until the penne is evenly coated with sauce.
Remove from fire and Sprinkle cheese on top and serve hot.

CREAM OF TOMATO SOUP

2009-12-19T05:53:00.000-08:00

INGREDIENTS :

4 Cups Chopped Tomatoes
1 Bay leaf
2-3 Peppercorns
1 tbsp refined flour
1.5 tbspn Butter
1/4 cup tomato puree
1-2 tsp sugar
1.5 tbsp Cream
Salt and freshly ground pepper to taste

FOR SERVING

4 tsp cream
4 tbsp deep fried bread croutons

PROCEDURE :

In a pan, combine the tomatoes, bayleaf and peppercorns with 1 cup of water and bring to a boil.
Simmer for 10 - 15 minutes till tomatoes are soft.
Remove the bayleaf, cool the mixture and puree it in a blender. Strain the puree and keep aside.
Heat the butter in another pan, add refined flour and cook it over a slow flame for a few seconds.
Add 1 cup of water and gradually and stir it continously, so that no lumps remain.
Add the pureed tomato mixture, tomato puree, sugar, salt and pepper and bring it to a boil.
Add the cream and mix well.
Serve hot, garnish with a tsp of cream and topped with a tbsp of croutons.

PALAKKOORA PAPPU

2009-12-05T04:53:00.000-08:00

Yumm!!!!!!!!!!!!!!!!!!!! this is one of my favourites!!!!!
INGREDIENTS :

Spinach - 1 bunch
Coriander leaves - a handfull
Curry leaves - few
Tamarind - small lemon sized portion
Green chillies - 3-4
Red Chillies - 2-3
Methi seeds - 1/4 tspn
Mustard seeds - 1 tspn
Sambhar Powder - 2-3 tbspn
Toor dal - 1 cup
Oil - 3-4 tbspns
Asafoetida - 1/2 tspn
Salt - to taste

PROCEDURE :

Wash and chop the Spinach and coriander leaves finely.
Pressure cook toor dall. Soak Tamarind portion in water so that it becomes easier to extract tamarind.
Heat oil in a kadai and splutter mustard seeds, methi seeds, green chillies, red chillies, curryleaves and asafoetida.
Once they change colour saute the finely chopped spinach and coriander.
Extract the tamarind (dilute consistency) and pour it in the kadai. Then add Sambhar powder and salt.
Allow it to boil and once it boils and reduces add the cooked toor dall .
Allow it to simmer for 10 minutes. Serve it hot with rice.

MUSHROOM MATAR

2009-12-02T03:50:00.000-08:00

INGREDIENTS:

Mushrooms - 200 gms
Peas - 1 cup (Shelled & boiled)
Oil - 3 tbspns
Ginger Garlic paste - 1 tsp
Turmeric Powder - 1/4 tsp
Kasoori Methi - 1 tbsp
Salt - According to taste
Garam Masala - 1/2 tsp
Red chilli Powder - 1/2 tsp

PASTE 1

Onions - 2
Cloves - 2
Green Cardamoms - 2
Saunf - 1 tsp

PASTE 2

Tomatoes - 3
Yoghurt - 1/2 cup
Cashewnut - 2 tbspns

PROCEDURE :

Cut Mushrooms into 4 pieces.
Heat 2 tbsp oil add mushrooms and saute for 4 -5 minutes.
Add Ginger Garlic paste. Cook for a minute. Remove from fire.
Grind the ingredients of paste 1 to a smooth paste.
Grind all the ingredients of paste 2 to a smooth paste. Keep it aside.
For the gravy heat 3 tbspn oil. Add paste 1. Cook till light brown. Add turmeric powder.
Add Paste 2. Stir in for 8 - 10 minutes or till dry and oil separates.
Add Kasoori Methi and red chilli powder. Mix
Add 2 cups of water. Boil. Add salt, Garam masala and fried mushrooms and boiled peas.
Remove from fire and serve it with Rice or Rotis.

RUSSIAN SALAD

2009-11-28T08:29:00.000-08:00

INGREDIENTS :

100 gms French beans
100 gms Carrot
100 gms Peas
225 gms Potatoes
1 Small tin Pineapples
2 Apples
100 gms Fresh Cream
1 Cup Mayonnaise
1 Small Lettuce
Salt, Pepper and Sugar to taste

PROCEDURE :

Cut the vegetables into small pieces and boil.
Chop the pineapples and apples.
Mix the fruits and vegetables and add salt and pepper.
Mix Mayonnaise and cream.
Mix the mayonnaise thoroughly with Vegetables. Add Salt, pepper and sugar.
Line a salad bowl with Lettuce leaves. Pile the Salad in the Centre.
Serve Cold.

TOMATO RICE

2009-11-25T07:03:00.000-08:00

INGREDIENTS :

Basmati Rice - 1 Cup
Tomato Puree - 1 Cup
Water - 1 cup
Green Chillies - 4
Red Chilli Powder - 1/2 tsp
Small Onions - 1/4 cup
Garlic - 6 flakes
Fresh Peas - 1/4 cup
Lemon - 1/2
Salt - According to taste
Ginger Garlic Paste - 1/2 tsp
Coriander leaves - 1Tbspn
Cashewnut Paste - 1 Tbspn
Cinnamon - 1 inch
Cloves - 3
Cardamoms - 2
Bayleaf - 1

PROCEDURE :

Wash and soak Basmathi rice for 10 minutes.
Peel Onions and Cut green chillies lengthwise.
Grind tomatoes and strain to get uniform pulp(or else use ready made tomato puree).
Fry rice in a 1/2 tsp of ghee till moisture is absorbed.
Heat Oil in a pressure cooker and fry the masala spices, ginger- garlic paste, green chillies and then Onions.
Add cooked peas with tomato pulp and water.
When it starts boiling add salt, chilli powder, cashewnut paste, little sugar and rice.
Mix well and reduce the flame and pressure cook for 10 minutes.
If tomatoes are very sweet squeeze lemon juice after removing the lid, Garnish with coriander leaves.
Serve it hot with Raita of your choice.

DRUMSTICK MASALA

2009-11-18T05:48:00.000-08:00

This is One of My favourites tastes great with Rotis and Rice.
INGREDIENTS :

Drumsticks - 4
Finely Chopped Onions - 3 Tbspns
Finely Chopped Tomatoes - 3 - 4 Tbspns
Oil for Frying
Turmeric Powder - 1/4 tspn
Dhania Powder - 1.5 tspn
Salt - According to taste
Red Chilli Powder - 3/4 tspn

Grind together :

Grated Fresh Coconut - 2tbspns
Big Onion - 1
Aniseed - 3/4 tspn

PROCEDURE :

Cut Drumsticks into 2 " pieces
Heat oil in a Kadai and add aniseeds, curry leaves and then chopped onions.
Fry for a few minutes and then add chopped tomatoes.
Stir in medium flame for 2 -3 minutes.
Add drumsticks for 3-4 minutes.
Add dhania powder, turmeric, salt, chilli powder, and mix well.
Pour just enough water to cover the pieces and close with a lid.
When it is half cooked add the ground mixture and cook till dry.
Serve it hot with rice or rotis.

SWEET CORN SOUP

2009-11-13T06:30:00.000-08:00

INGREDIENTS :

Fresh corn cobs - 6 Large
Ajinomoto Powder - 3/4 tsp
Soya Sauce - 1/2 tsp
Cornflour - 2tbspns
Sugar - 1.5 tbspns
Salt to taste
Green chillies in vinegar and chilli sauce to serve

PROCEDURE :

Grate Corn. Take out a few whole corns. Add 6 teacups of water and cook in a pressure cooker.
Mix the cornflour in 2 teacups of coldwater and add the cooked corn mixture. Put to boil and add the sugar, Ajinomoto Powder and salt.
Boil for atleast 30 minutes. Add the soy sauce.
Serve Hot with chillies in vinegar and chilli sauce.

WALNUT HALWA

2009-11-09T07:27:00.000-08:00

INGREDIENTS :

Walnuts - 1 Cup
Sugar - 1/2 Cup
Ghee - 3tbspns
Semolina - 1 tbspns
Cardamom Powder - 1/2 tsp
Milk - 1/3 Cup
Walnuts Coarsely chopped - a handful

PROCEDURE :

Combine Sugar and 1/2 cup of water and cook till it is one string consistency.
Meanwhile heat the ghee in a kadai and add the rawa and saute over a slow flame for a minute.
Add the walnuts and cook over a slow flame, stirring continously till the mixture turns golden brown.( Approximately for 15 mins)
Add the Sugar syrup a little at a time stirring continously.
Cook on a slow flame till the mixture becomes dry.
Add the milk and mix well, cook on a slow flame for another 10 minutes.
Add the Cardamom powder and mixwell, Serve hot garnished with Walnuts.

SOFT IDLIS

2009-10-12T07:28:00.000-07:00

INGREDIENTS:

Parboiled Rice - 4 cups
Whole urad dhall - 1 cup
Fenugreek seeds - 1/4 tsp
Salt - to taste

METHOD :

Soak Rice, urad dhall and fenugreek in water for say 6-7 hours.
Grind rice separately and uradh and methi separately.
Mix the rice and the uradh dhall mixture.(Use your hands to mix the mixture)
Store the Mixture in a slightly warm area and wait till it ferments.
You can see the Mixture risen up after which it is ready to use.
Use idli moulds to prepare idlis and serve it hot with sambhar/Chutney.

CABBAGE MASALA

2009-10-09T07:48:00.000-07:00

INGREDIENTS :

Finely Cut cabbage - 2 cups
Chopped Onions - 3 Tblspns
Tamarind Extract - little
Cooked Thuar Dhall - 1/4 cup
Salt- As required
Jaggery - Optional
Oil for frying

Grind together:

Red Chillies - 6 -7
Grated Fresh coconut - 2 Tblspns
Coriander Seeds - 1.5 tspns
Cumin Seeds - 0.5 tspns
Pepper - few

METHOD :

Cook Cabbage in enough water or just steam it.
Heat oil in a frying pan and fry the onions first.
Add the cooked cabbage with the ground paste and fry for a few minutes till a good smell comes.
Add Tamarind Extract, salt, cooked dhall and fry till it becomes a thick paste.
Serve it hot with Rice or Rotis.

CRUNCHY RICE PAKORAS

2009-08-09T06:54:00.000-07:00

Its an ideal evening snack which tastes awesome with tea. This dish would be ideal to consume on a rainy day.
INGREDIENTS:

Besan - 1/2 cup
Left over rice - 1.5 - 2 cups
Onion - 1 large
Green chillies - 2
Coriander leaves - 2 tbspns
Mint leaves - 2 tbspns
Chaat Masala - 1 tblspn
Red chilli powder - 1 tspn
Rawa - 2 tbspns
Salt - to taste
Oil for Deep frying.

PROCEDURE :

Mash the rice well.
Mix all the ingredients well and add some water to make a thick batter.
Heat oil in a kadai. Then add small portions of the batter into the hot oil and deep fry till light golden brown.
Drain on a paper napkin to remove excess oil and fry once again in very hot oil briefly.
Serve it hot with ketchup and tea.

BROCCOLI SOUP

2009-08-06T08:14:00.000-07:00

INGREDIENTS:

1 cup broccoli
1/2 cup onions chopped
1 tsp cheese
1/2 cup milk
1 tbsp olive oil
Salt and pepper to taste

PROCEDURE:

Heat oil in a saucepan, add onions and saute till the pieces are translucent.
Add chopped broccoli, 1.5 cups of water and simmer for 2-3 minutes.Allow it to cool.
Puree them in a liquidiser and transfer them back into a pan.
Add the milk and cheese and bring it to a boil.
Finally add Salt and pepper and serve hot.

STIR FRIED VEGETABLES

2009-08-05T09:28:00.000-07:00

INGREDIENTS:

1/2 cup paneer / tofu
1/2 cup broccoli
6 nos. babycorn sliced diagonally
1/2 cup green capsicums
1 cup button mushrooms
1 tbsp soy sauce
1 tsp cornflour
2 tbsp roasted sesame seeds
2 tbsp roasted peanuts
2 tsp oil
Salt to taste
Pepper to taste

METHOD :

Heat oil in a wok and add paneer /tofu and cook till golden brown.
Add broccoli, babycorn, capsicum, mushrooms and stirfry for 1 - 2 minutes.
Mix the soy sauce, cornflour with 1/2 cup of water and add the vegetables stirring constantly till the sauce thickens and glaze develops.
Stir in the sesame seeds, peanuts, salt and pepper and cook for 3 - 4 minutes.
Serve it hot.

KHASTHA BHINDI

2009-08-04T12:15:00.000-07:00

This is again one of my favourites!!!!!!!!!!
INGREDIENTS :

250 gms ladies finger
2 tbsps cornflour
1 tsp ajwain
1/4 tsp turmeric powder
2tsps chaat masala
1/2 tsp red chilli powder
1 tsp ginger-garlic paste
1/2 cup besan
1/2 tsp salt
1 tbsp Lemon
Oil for frying

PROCEDURE :

Wash and pat dry the bhindi.
Cut the bhindi into 2 pieces lengthwise.
Then again cut each piece further into 2 pieces lenghtwise so that you get 4 pieces from each bhindi. Place them in a plate.
Heat oil in a kadai for frying.
Sprinkle Cornflour, ajwain, turmeric powder, chaatmasala, redchilli powder, ginger garlic paste, besan and salt on the bhindi in the plate and mix well using both the hands.
Sprinkle Lemon juice & mixwell to coat the bhindi with spices.
Do not keep it aside fry them immediately.
Fry them till the bhindi is crisp and serve it hot.

STARTER SPECIAL - MASALA PAPPAD

2009-05-14T09:40:00.000-07:00

I always had this preconceived Notion that Entree's were always tough and elaborate to make.I also used to think "who will want to have such elaborate meals when everyone is getting health conscious these days?" That's when i came across this easy, simple starter recipie which will not take too much of my time and i was sure this would be a hit during parties and also would be a good muchie for friday night movies.

INGREDIENTS :

Pappads (Any Variety) - 6
Finely Chopped Onions - 1/2 cup
Finely Chopped Tomatoes - 1/2 cup
Amchur Powder - 2 tsp
Salt - According to taste
Green Paste - 2 tbsps
Coriander - 2 tbsps for garnishing

METHOD :

Roast the Pappads on a medium flame/microwave and keep them aside
Combine the Onions, tomatoes, Amchur Powder and salt in a bowl and mix well.
Arrange a pappad on a Serving plate and spread 1 tsp of green paste evenly on it.
Sprinkle 2 tbsps of mixture on the pappad in a even layer.
Garnish with Fresh coriander and serve immediately.

GREEN PASTE:

Combine 1 tbsp of fresh grated coconut, 1/4 cup mint leaves, 2 cups chopped coriander, 1tbsp rice flakes (poha soaked in water), 2 green chillies, 1 tsp jeera, Salt and blend it in a blender using little water.

You can store this in the refrigerator upto 3 months.

CUCUMBER AND PINEAPPLE SALAD

2009-05-09T06:35:00.000-07:00

This is a simple and healthy salad that can be done in minutes.
INGREDIENTS :

Cucumber - 2 cups
Pineapple - 1 cup
Spinach/Rocket leaves - 1 cup

TO BE MIXED INTO A DRESSING:

Curds - 1/2 cup
Sugar - 2 tsp
Lemon Juice - 1 tsp
Celery - 1/2 tsp
Salt & Pepper - According to taste

METHOD :

Wash & Chop cucumber and pineapple. Shred the spinach/rocket leaves.
Combine the Cucumber, pineapple and spinach/rocket leaves in a bowl and refrigerate to chill.
Refrigerate the dressing to chill.
Just add the dressing before serving the salad and toss it well.
Serve it chilled.

LEMON RASAM

2009-05-08T06:45:00.000-07:00

INGREDIENTS :

Toor Dal - 1/2 cup
Tomato - 1 big
Curry leaves - 1 sprig
Coriander leaves - 1 sprig
Green Chillies - 2
Rasam powder - 1 tsp
Hing - 1/4 tsp
Haldi - 1/4 tsp
Salt - According to taste
Lemon - 1

FOR TADKA :

Ghee - 1 tsp
Mustard seeds - 1 tsp
Jeera - 1 tsp

METHOD :

Chop tomatoes, wash pat and dry curry leaves, chop coriander leaves, slit green chillies.
Pressure cook toor dal and keep it aside.
In a Heavy bottomed vessel add 3 cups of water, tomatoes, green chillies, curry leaves and coriander leaves.
Add Hing, haldi, salt and rasam powder and allow it to boil.
Once the quantity of the rasam reduces to half , add the cooked toor dal.
Check seasoning. Prepare the tadka by spluttering mustard seeds and jeera in ghee and pour it over the rasam.
Once the Rasam is slightly cool squeeze the lemon over it. Serve it with steamed rice.

NOTE : Do not reheat this rasam after the lemon has been squeezed in, it will taste bitter.

MICROWAVE MILK SWEET

2009-05-07T09:30:00.000-07:00

This is the easiest and yummiest sweet that can be made in a jiffy!
INGREDIENTS:

Condensed Milk - 1 Can
Milk - 2 - 3 Tbspns
Fresh Curds - 2 Tbspsns
Ghee - 1 tspn

METHOD:

Mix Condensed milk, Milk and the curds in an open microwave safe bowl and Micro on High for 5 minutes stirring once in between.
Add ghee mix well and micro on high for 1 minute.
Allow 2 minutes standing time and serve it hot.

Bonjour!!!!!!!!!!!!!!

2009-05-07T09:04:00.000-07:00

Ahem........Ahem I have been drooling over other food blogs and food websites over last week and i decided to create a blog for myself. I promise you all that this blog will have a collection of your favourite recipies cooked to perfection which is sure to bring a smile to your face and encourage you to treat yourself and your family to more tastier, healthier and joyous meals!!!!!