Mixed vegetable

Date: 2012.01.27 | Category: General | Response: 0

Mixed vegetable
Ingredients: – 200 grams carrot, 200 grams beans, 200 grams cauliflower, 1 medium sized potato, 200grams peas,200 grams pineapple, 100 grams paneer(cottage cheese),2 medium sized onions, 3 green chillies, 1cm ginger, 3 garlic flakes, 1 cup milk, 1/2 teaspoon cumin seeds, 1 big bay leaf, 1 small cinnamon stick, 2 cloves, 2 cardamoms, 2 tablespoons cashew nut paste, 1 tablespoon fresh cream,1/2 cup coriander,1 pinch turmeric, 1 pinch garam masala(hot spice mix), 1/2 teaspoon sugar, 2 tablespoons ghee(clarified butter) and salt to taste.

Preparation time : – 25 minutes Serves : – 2

HOW TO PREPARE: – Finely chop the carrots, beans, cauliflower and coriander. Cut the potato, pineapple and paneer (cottage cheese) into cubes. Put onions, green chillies, ginger, turmeric powder and garam masala (hot spice mix) into a blender and make a paste. Take a pan and put the carrots, beans, cauliflower and potatoes in it. Pour in 1/2 cup milk. Add the sugar and salt to taste. Let it boil and then cover and cook on a low flame for about 15 minutes. Take another pan and pour in the ghee and bring to heat. Once its hot add the cumin seeds and let them turn golden brown. Next add the cloves, cinnamon, cardamoms and bay leaf. Sauté till the aroma of the spices is in the air. Add the paste and stir till the oil leaves the sides of the pan. Put in the cashew paste and sauté for a minute. Pour in the remaining 1/2 cup of milk and add the vegetables including the pineapple cubes and cook. Stir well and bring to boil. When it is boiling add the coriander and cottage cheese. Add extra sugar and salt if needed. Cook for five minutes on a low flame. Remove from flame and mix the cream.

Gajjar bhaji
Ingredients : – 250 grams coconut, 2 green chillies, 2 tablespoons grated coconut, 1 pinch asafoetida, 1/2 teaspoon mustard, few curry leaves, 1 teaspoon oil and salt to taste.
Preparation time : – 5 minutes Serves : – 2

HOW TO PREPARE : -:- Take the carrots. Wash them and then peel them. Then grate the carrot and set it aside. Slit the green chillies in the centre and keep them aside too. Take a frying pan and pour the oil. Bring to heat. When it’s very hot add the mustard seeds and let them crackle. Then add the green chillies and let it crackle too. Add the asafoetida, curry leaves and sauté briefly. Put in the grated carrot and sauté. It will take about three minutes to get cooked. Add salt to taste and sprinkle the grated coconut mix it up and serve.

Rajasthani Dahi Poppadoms

Date: 2012.01.24 | Category: General | Response: 0

Rajasthani Dahi Poppadoms
Ingredients : – 2 medium sized poppadoms, 1/2 teaspoon cumin seeds, 1/2 teaspoon mustard, 1 pinch asafoetida, 1 pinch turmeric powder, 1 teaspoon red chilly powder, 1 teaspoon besan( gram flour), 1 teaspoon chopped coriander, 1 tablespoon curd(yoghurt), 1 tablespoon oil/ghee and salt to taste.

Preparation time : – 5 minutes Serves : – 2

HOW TO PREPARE: – Cut the poppadoms into little squares. Take frying pan and pour in the oil. Bring to heat and add the mustard and let it crackle. Add the cumin seeds next and sauté till they turn dark brown. Next add the asafoetida and turmeric powder and fry briefly. Pour the curd and add the red chilly powder and stir well. Cook for two minutes. Reduce the flame and mix the besan (gram flour). Stir well, pour water and add salt to taste. Let it boil. Once it’s boiling nicely add the poppadoms and the coriander. Simmer and cook till the mix becomes a nice thick paste.
Dahi sabzi
Ingredients : – 100 grams mushroom, 100 grams carrots, 100 grams peas, 100 grams cauliflower, 100 grams potato,1/2 cup coriander,15 cardamoms, 3 garlic flakes, 1 inch ginger, 250ml curd, 1 tablespoon lemon juice, 2 medium sized onions, 2 teaspoon coriander powder, 1 teaspoon turmeric,1/2 teaspoon pepper, 1 teaspoon red chilly powder, 1 teaspoon cinnamon powder, 2 tablespoon ghee( clarified butter) and salt to taste.

Preparation time : – 15 minutes Serves : – 2

HOW TO PREPARE : – Finely chop the onions, ginger and garlic separately and set them aside. Cut all the vegetables into tiny pieces excluding the peas. Take a blender and add the curd, ginger, garlic and onions and blend to make a nice smooth paste. Now put in the lemon juice, pepper, salt and mix it. Add the turmeric, cinnamon powder, coriander powder, red chilly powder and blend it for 30 seconds. Put in 1/4 fresh coriander and blend till the aroma begins to rise. Next take a pan and pour the ghee and bring to heat. When the ghee begins bubbling add the blended ingredients. Powder the cardamoms and add it to the paste. Do not forget to stir at regular intervals. Add all the vegetables and stir slowly. Put the remaining coriander and cook till the vegetable become soft. To check if it’s cooked just press the vegetables with a spoon. If the spoon goes through turn of the flame and serve hot

Best Chutney Recipes

Date: 2012.01.20 | Category: General | Response: 0

Jeera and lassun chutney

Ingredients : – 2 tablespoons white cumin seeds, 2 garlic flakes, 2 green chillies, 5 tablespoons lemon juice and sea salt to taste.

Preparation time : – 3 minutes Serves : – 2

HOW TO PREPARE : – Take a blender and add the cumin seeds, garlic, salt to taste and chillies. Add the lemon juice and mix it up well. Refrigerate till its chill and serve with poppadoms etc.

Green pepper chutney
Ingredients : – 3 green peppers, 2 jalapenos, 1 pinch turmeric, ½ teaspoon mustard seeds, 1 teaspoon sugar, 1 teaspoon tamarind paste, 1 tablespoon oil and salt to taste.

Preparation time : – 10 minutes Serves : – 2

HOW TO PREPARE : – Take a mixer and add the green peppers, jalapenos, turmeric, salt, sugar and tamarind paste. Add a little water and grind till it becomes a fine paste. Take another frying pan and pour the oil. Bring to heat and add the mustard. After it crackles add the paste and sauté. Cook till the oil begins leave the edges of the pan. Apply this chutney on bread slices and tasty sandwiches are ready to serve.
Desi cilantro chutney
Ingredients : – 4 cups cilantro leaves, 1 teaspoon caraway seeds powder, 3 tablespoons lemon juice, 6 tablespoons cashew nuts, 2 teaspoons sugar, 1 big green chilly, 2 tablespoons ginger root and salt to taste.

Preparation time : – 7 minutes Serves : – 2

HOW TO PREPARE : – Now take a blender and add the caraway seeds powder, lemon juice, cashew nuts, sugar, green chilly, ginger and salt to taste. Blend it till it’s a nice paste. Then add the cilantro leaves a little by little into the blender and keep blending till it all becomes a smooth paste. Now set it aside for fine to six hours, this will bring out the flavour.
Dahi chutney
Ingredients : – 1 cup curd, 2 green chillies, 1 tablespoon fresh mint leaves, 1 tablespoon amchur powder and salt to taste.

Preparation time : – 3 minutes Serves : – 2

HOW TO PREPARE : – Finely chop the green chillies and mint leaves. Take a blender and add the curd, green chillies, mint leaves, amchur powder and salt. Blend well and serve with poppadoms. This dish goes well with any of the fried starters