Wednesday, September 28

Mint & Curd Chutney... (Mint & Curd Raita)

Mentha Piperita (usually known as Peppermint). King of all mints. The potent taste of the leaves very strong menthol takes your breath away. Very cool and clean indeed. Peppermint is the mint that is most often used commercially in liqueurs, toothpastes, soaps, and mouthwashes because of its strong, pure qualities. In medicines, it is used not only as a pleasant flavoring, but also because it contains healing properties as well. Mint has been known as both a seasoning and a medicine for centuries. It is also being used for rubbing since the very early stages of human evolution.... Check out some more recipe's of chutney's.

1 cup Mint leafs
1/2 cup Coriander leaves
2 Green Chilies
1 onion (finely chopped)
4 Tbsp Curd
Salt to taste

Making Method
To make the chutney just combine all the ingredients and blend in food processor. Mix in the finely chopped onion. And serve with anything which ever dish you like..

Sunday, September 25

Cumin & Potato Paratha (Indian Flat-bread)

I had cooked these paratha's long back but never got time to post it. When i was going through my recipe picture which are yet to be posted, i saw this paratha which still has not got its turn. I think this is the right time to post this recipe because tomorrow is Monday and will not cook something which takes lot of time. To save the time i will need something very easy and a quick recipe. All ladies here is the solution for tomorrow's breakfast. It is very very easy to cook and serve some delicious breakfast and for children's lunch box too. It had come out very tasty and delicious. You might also like to try these similar recipe of Parathas.. 

2 medium size Potato
2tbsp cumin seeds
2 green chillies (finely chopped)
1tbs of Turmeric powder, 1tbsp red chilly powder, 1/2tbsp coriander powder
2 cup of flour
Oil and Salt as per taste

Cooking Steps
Boil potato for 10 to 15minutes, it should be well cooked so it is easy to mash. Heat oil in frying pan, add cumin seeds and green chilly, fry for few sec. Then add all the masala powder, mash potato and salt then fry for 3min and keep it aside. Prepare dough using flour and water, make 1 small size of roti and fill the stuffing and close it gently. Then roll it over slightly to make a round shape. Put paratha in a pre heated pan and cook it both the side using oil. And paratha is ready to eat.
Serve it hot hot with curd and pickle.

Wednesday, September 21

Mushroom Pulao.. (Pressure cooker version)

Pulao usually comes to my rescue when I am not in the mood of cooking and hence prefer to cook 1 pot meal. Yesterday I cooked mushroom pulao which is not just easy to make but also very tasty. Mushroom pulao is a nice variation from the usual matar pulao or vegetable pulao.
Some of my favorite Rice Items Recipe's are: Mutton BriyaniMushroom Briyani, Soya Chunk Briyani. 

1 cup Basmathi Rice
1 1/2 cup of sliced mushroom, frozen peas and carrot
1/4 cup thinly sliced onion, 2 Green Chilli 
2 Cloves, 1 Stick cinnamon, 2 Bay leaf, 1 Star Anise, 2 dry red chilly
1/2tsp turmeric, 1/2tsp coriander powder and 1/2tsp garam masala
1tsp ginger garlic paste
3tbsp mint leafs
1 tbsp ghee
Salt and Oil as per taste

Cooking Method
Soak the rice in water for few minutes. Heat oil and ghee in pressure cooker. Add cloves, cinnamon, bay leaf, dry chillies and star anise. After a few seconds, add ginger and garlic paste, onion and green chilli. Saute for a couple of minutes. Add mushroom, peas and carrot, stir well. Add salt, all the masala powder and mint leafs. and cook for 2 to 3 minutes. Now add salt, rice and water, mix it well and close the lid and pressure cook for 2-3 whistles. (1 in high flame and 2 in low flame.
Serve with mint raitha or chips.

Sunday, September 18

Ragi Roti... A Healthy Breakfast...

Ragi roti it is one of the best and healthy dish for breakfast or as a snack. It goes very well with Dry prawn or coconut chutney, Ragi or red millet is rich in iron and protein and makes a great after-school snack for kids too.

Ragi powder - 1.5 cups
Mustard seeds - 1 tsp
Onions - 1
Coriander leaves - a handful
Green chillies - 1
Oil and Salt to taste

Cooking Method
Saute the ragi powder in a empty tawa for 5mins, Keep aside. Tamper mustard seeds, add onions, coriander leaves and green chillies and fry for few mins. Add it to the ragi powder. Add hot boiled water to the above mixture, the consistency should be thick enough to roll them into balls. Roll them into balls and flatten them on a polythene sheet. Put it on a pan, pour little oil along the sides. Turn to other side until it is cooked.
Serve hot with coconut chutney or dry prawn chutney.

Saturday, September 17

Cumin & Potato Stirfry (Jeera & Aaloo Sabji)

A flavorful side dish of Indian cuisine. This dish blends the mild flavor of cumin with the unrelenting spice of curry. A truly engaging dish. And it is the best recipe to cook in a less time and serve with roti's or paratha's. One of my favorite dish i can eat this sabji every day with anything... B'coz i am one the biggest fan of potato's :)  Here goes the recipe...

2 big size boiled potato's
5 garlic cloves, 2 green chilies
1/2tsp cumin
1/2tsp red chilly powder, 1/2tsp turmeric, 1/2tsp coriander powder, 1/2tsp garam masala
Oil & Salt to taste.

Cooking Method
Cut the boiled potato's in to small pieces, Take a deep frying pan, add oil, when it is hot, add cumin, green chilies and garlic cloves. Fry to golden brown then add all the masala powder and salt, fry for 1 to 2 minutes. Now add the potato's and mix it gently. And cook for another 2 to 3 minutes in a high flame, keep stirring in between. Garnish with coriander leafs and Serve hot with Roti or Paratha.

Thursday, September 15

American Apple Pie...

1 1/2 cups of flour
1/2 teaspoon of salt
3/4 of a stick or 90 g of unsalted butter
5 tablespoons of cold water or apple cider
1 egg (for brushing, helps the surface get golden)
Milk (for brushing, optional)

1 tablespoons lemon juice
80 mL or 1/3 cup of white sugar
80 mL or 1/3 cup of brown sugar
1/4 teaspoon of salt
3 tablespoons of flour
1/2 tsp cinnamon powder
2 medium-sized apples
Preheat the oven to 400ºF (200ºC).

How to Bake Pie

Make sure you have a clean, spacious countertop available for kneading and rolling out the dough.
Place the flour, salt, and butter in a large bowl. With a pastry blender or fork, smash up the butter until it forms tiny balls with the flour. Then slowly add the water.

Knead with floured hands until a large dough ball forms. Split the ball in half and wrap one of the piece in plastic wrap. Place the wrapped dough in the refrigerator. An alternative is to wrap both of the dough balls and refrigerate them for 30 minutes before proceeding to the next step.

On a floured counter-top, begin to roll the dough out into a circle shape about 2 inches larger in diameter than the pie pan. Some people prefer to place a layer of plastic wrap on top of the dough as it's being rolled so that it doesn't stick to the rolling pin.

Slowly lift the flattened dough off the counter-top by wrapping it completely around the rolling pin.
Unroll the dough over the pan, being careful not to let it tear. Fit it into the pan, pressing it against all the sides.
Cut off the overhanging edges. Leave about 1/4 inch of extra dough over the pie pan. Place the pie shell in the refrigerator.

Make the filling. Peel and slice the apples into pieces about 1/8 of an inch thick or chop them into 1/2" cubes. Put them into a large bowl and mix with sugars (white and brown), salt, lemon juice, flour, and cinnamon (shake over to cover the top of mixture). Place in refrigerator.

Roll out the remaining ball of dough on a floured surface, just like you did before. Sliced top. Gently fold it in half and make 4 to 5 half inch long slices along the fold and 4 slices in the center of the folded piece. These will allow the filling to breath and not break through the sides. Unfold the top crust set it aside. 
Lattice top. Cut the rolled out dough into as many 1" wide strips as it will yield.

Remove the pie shell and filling from the refrigerator.
Pour the filling into the pie shell, spreading it out with the back of a spoon. There should be enough filling to fill the entire pan and stack up above the edge at least an inch in the center.
Brush the edges of the pie shell with a beaten egg.

Lay the sliced top crust over filling. Cut off the excess edges with a butter knife. Take both thumbs facing each other and place them over the edge. Push thumbs down and towards each other. Do this around the entire pie to seal it.

Place the pastry strips across the top of the apples in a criss-cross pattern, then weave them together to create a lattice effect. Cut off the overhanging excess pastry and press the edges down into the rim as previously described. Sprinkle milk over the top or brush the lattice with the egg wash. This will help to brown the crust. Dust cinnamon and sugar over the top crust for an extra touch.
Bake at 400ºF (200ºC) for 15 minutes. Turn down the oven to 375ºF (190ºC) for 45 minutes. Remove when top crust is golden brown. Allow pie to cool 45 minutes to 1 hour at room temperature before serving.
Apple pie is ready to serve...

Saturday, September 10

Morning Buns!!!!!

250 g flour
1 pinch of salt
20 g butter
25 g sugar
12 g fresh yeast
280 ml milk
50 g flour for dusting
1 egg, beaten with 2 tbsp water
1 tbsp sesame seeds

Baking Method
Add to the bowl pinch of salt, sugar, yeast, and 3tbsp of luck warm water, and keep it aside for 10 to 15 minutes. Then in the large mixing bowl add the flour and butter mix it well then pour in the yeast and milk, Make a soft dough by adding flour if needed. Finally, dust some flour over a flat surface, put the dough in the centre and knead it with the palm of your hand. This will give it more texture and strength. Knead for about 1 minute until the dough gets a velvety texture. Leave the dough to rise. Place the dough in a bowl, cover it with a tea towel and leave it in a warm place to rise. This should take about an hour.
Punch the dough down into the bowl to remove the air and peel it out. Then dust a flat surface with flour and place the dough on top. Now cut it lengthways and across four times to make 10 buns. Do this by folding each bun into itself and then rolling it into a ball. Place the buns on the baking tray lined with greaseproof paper and cover them with the tea towel. Then leave them to rise for 20 minutes.
Preheat the oven to 190ºC for 10 minutes. When the buns have doubled in size we need to prepare them before baking. Using a brush, generously coat each of the buns with the egg wash. Then sprinkle over the sesame seeds. Bake the buns. Place the baking tray in the centre of the oven and bake the buns for 15 minutes. When golden brown, remove the buns from the oven and serve warm. 

Tuesday, September 6

Black Channa Sundal (Chick Peas Stirfry)

Channa - 1 cup
Water - 10 cups
Green Chilli - 2 - 3
Curry Leaves - 7 leaves
Coconut - 2 tbsp
Mustard Seeds - 1 tbsp
Oil - 2 tbsp

Cooking Method
Soak the channa in water over night. Add 5 cups of water in a pressure pan and add some salt and pressure cook it to 3 whistles. Heat the wok with some oil. Add mustard seeds allow it to pop, add green chillis, Coconut, and curry leaves. Saute to lite brown. Drain the water from the channa and add it to the seasoning. Mix well check for salt and add more if needed.
Serve hot...

Friday, September 2

Aaloo Kachori...

Today morning i woke up and was not having any plan to cook breakfast at home. I was thinking will go out to have breakfast.. Then again i thought we have to eat idli and dosa only , why not make something different at home. I forced myself to think something different, then i got this idea. When i had gone to Mumbai in 2008 i ate this aaloo kauchori in one of my colleague's house. Her mom was super-chef, i ate food many times in there house only, she use to cook awesome food like my mom.. I was having plans to make this kauchori for a long long time but never gave a try.. Today was the day for kauchori finally....

Boiled Potatoes: 2
Finely Chopped Green Chillies: 3-4
Ginger Garlic Paste: 1 tsp
Finely Chopped Coriander Leaves: 1 tbsp
Lemon Jucice: 1 tsp
Salt to Taste

For Cover:
Wheat Flour: 2 Cups
Salt to Taste
Oil for Deep Frying and for Cover

Cooking Method
Mix salt and small amount of oil in a wheat flour very well. Then add some water and knead the dough. Dough should be just like chapati dough. Cover this dough and keep aside for a while.
Then grate boiled potatoes. Add all other ingredients of stuffing in potatoes. Mix this stuffing mixture very well. Make small ball of dough. Apply some oil on both palms & flatten the ball to form a 2 inch roti. Take small portion of stuffing and wrap that stuffing in each roti and roll into a small ball. Roll this ball to form a 3-4 inch round kachori. Heat the oil in kadhai. Now lift the rolled kachori and carefully slip it into the hot oil. Immediately start flickering hot oil over the top of it with a spatula so that it will swell up. Flip the kachori and cook both sides till it become golden brown.
Serve this hot kachori with Tamarind and mint chutney...

Gulab Jamun..

Gulab Jamun is among India's most popular desserts! This delicious dessert consists of dumplings traditionally made of thickened or reduced milk, soaked in rose flavored sugar syrup. It gets its name from two words: Gulab which means rose (for the rose flavored syrup) and Jamun which is a kind of deep purple colored Indian berry (the cooked dumplings are dark brown in colour). Serve Gulab Jamun warm or at room temperature..

3 cups sugar
1 1/2 cups water
1 tbsp cardamom powder
2 tbsps rose water
3 cups powdered milk
1 1/2 cups all purpose flour

2 cup milk
1 1/2 tsp baking powder
Oil for deep frying

Mix the water and sugar in a deep pan and boil till all the sugar is dissolved. Turn off the flame and add the cardamom powder and rose water. Mix well and keep aside. Mix the powdered milk, all purpose flour and baking powder well. Add a little of the milk at a time to them and knead to make a dough that is soft but not sticky. Divide the dough into walnut sized balls and roll between slightly greased palms till smooth. Heat the oil for deep frying in a wide pan on a low to medium flame. Fry the gulab jamun, stirring often to brown on all sides. Do not cook on very high heat as the gulab jamun will burn on the outside and remain raw inside!
When cooked, remove the dumplings from the oil and transfer immediately into the sugar syrup. Repeat this till all the dumplings are cooked and added to the syrup. Allow the gulab jamun to soak in the syrup for 2 hours. Then serve...

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