Showing posts with label WITH GARLIC AND SPICES. Show all posts
Showing posts with label WITH GARLIC AND SPICES. Show all posts

Sunday, August 18, 2019

CHOLE MASALA

CHOLE MASALA


Chole/Sindhi Channa masala, is a north indian recipe suitable with chapathis/rotis and also steamed  rice is very famous among indians.

INGREDIENTS:
  • Chole(soaked for above 6 hours and boiled)-1 cup
         Mash the boiled chana a little bit with a mash spadle. 
  • Chana boiled water,stored and kept aside
  • Onion slices-3/4 cup
  • Tomato 1 large..chopped and grinder into a paste
  • Tej Patta..1 made into 3 pieces   
  • Ginger garlic paste-1 tsp
  • Dhania powder 1tbsp,jeera powder half teaspoon
  • Chole masala or garam masala -1 tsp
  • Cloves 2 nos
  • Dalchini 1/2 inch
  • Oil 2 to 3 tbsp
  • Chilli powder 1/2 tsp..adjust to your choice.
  • Salt to taste

METHOD
  • Place a kadai on the stove,and add oil to it.

  • Once the oil is hot, add cloves, dalchini, chopped onion slices and fry till onions turn translucent.

  • Add ginger garlic paste and after frying it for a minute,add  tomato paste and fry until the raw smell goes.

  • Add chole masala powder, chilli powder and fry for 1 minute.

  • Lastly add boiled channa/chole and chana boiled water too, salt and let it cook until done.

  • Garnish with cilantro and serve hot with rotis/rice.

Saturday, August 17, 2019

ALOO GOBI MASALA

                       ALOO GOBI MASALA

Aloo Gobi is a Indian dish from the Indian Subcontinent famous in Indian,Pakisthani,and Nepal and Bangladeshi cuisines... its yellow in colour as we use turmeric..with classic touch of cauliflower and potatoes..A comforting dish that's ready in half an hour.

Materials..

Aloo..4 medium..peeled and cut into cubes
Cauliflower 1 medium sized..cut into small florets
Onion..1 medium slices
Oil 2 tbsp
Cashew..4 to 5
Garlic ..2 pods
Tomato..2 large.. chopped
Turmeric..1/4 tsp
Dhania powder..1 tbsp
Cumin powder..1/2 tsp
Chilli powder..1 tsp
Masala powder 1/2 tsp
Salt..to taste according
Cilantro leaves ..A few

Method..

Place a Kadai on the stove add oil..after heating add chopped Onion,next add Garlic pods,cashews and stir fry..after 2 minutes add chopped tomatoes too and fry for 2 to 3 minutes..take off into a plate..after it turns cool,add half cup  of water and grind it in to a paste.
Next place the same kadai on the flame,add the remaining oil ,after heating add a few cumin seeds,tej patta and 4 cloves and turmeric powder ,and chilli powder too,fry for half min..Next add the grinded onion tomato paste and keep stirring.After 2minutes add aloo and cauliflower pieces too,let it cook for 2 minutes.I added frozen carrot and green peas too.Add half cup of water.Now add all the powders,use spice levels according to your eating.And keep in low flame,let it cook by placing a lid.
Let it cook in low flame,lastly add Salt,and switch off after 5 min..Garnish with coriander leaves. Serve with rotis.

Tuesday, August 13, 2019

GONGURA PAPPU


GONGURA PAPPU..RED SORELL LEAVES DAAL
Gongura pappu is a delicious daal with a tangy touch goes with rice and rotis in daily menu.
Materials..
Tur dal ..1 cup..roasted and washed well
Gongura leaves ..2 cups..cleaned and washed well
Tamarind paste..1 tbsp
Or
Tomato 1 large
If using Tomato,add the chopped tomato to the dal mixture and pressure cook.
Onion..1 medium..finely chopped
Oil..2 tbsp for tadka
Mustard seeds ..1 tsp
Methi seeds..a pinch
Garlic ..1 tbsp..finely chopped
Red chillies..2..made into slits
Green chillies..5 to 6..slits
Salt..to taste
Method..
1.Pressure cook tur dal and gongura leaves ,onion chop,and green chilli slits,with 1:2 and 1/4water for 2 whistles.
2.After cooling keep it aside.
3.Make Tadka,place a pan on the stove and add oil to it..
4.Add mustard seeds,methi,red chilli slits,and when they crackle add garlic chop and fry well.
5.Next add cooked tur dal gongura leaves mixture to the tadka.
6.Mix well.Now add tamarind paste,cook for 3 minutes,lastly add Salt. 
7.Add half spoon of chilli powder too,if your choice for more spicy ness.. Switch off the stove.
8.Serve with food.

Monday, August 12, 2019

CHILLI PANEER- SEMI GRAVY




CHILLI PANEER

Ingredients:

For chilli paneer  batter

Paneer pieces 250 gms
Cut in to cubes.
Corn flour 2 tbsp
Maida 1 tbsp optional
Chilli powder 1/2 tsp
Salt to taste
Water
Oil 4 tbsp

Sauce for chilli paneer

Apple cider vinegar 1 tsp
Soya sauce 1tbsp
Red chilli sauce 1 tbsp
Chilli Paneer materials
Garlic 1tbsp finely chopped
Spring onions greens 1 tbsp finely chopped
Capsicum 1/2 cup diced into big pieces
Onion medium size chopped into pieces
Green chilli 2nos slits
Sugar 1/2 tsp
Chilli powder 1/2 tsp
Pepper powder 1 pinch
Corn flour 1tsp
Water 1/2 cup

Preparation..

1.Mix corn flour,Maida,with chilli powder,black pepper,1/4th tsp of salt and little water,to make a batter.
2.Consistency...
3.Add the paneer cubes to the batter and mix well.
4.Place a deep kadai on the stove,and add 3 tbsp oil for shallow frying.
5.Check the oil temp,it should be in enough temperature needed for shallow frying.
6.Drop the batter coated  paneer cubes one by one in to the hot oil.Let them fry until crispy in a medium heat,remove them with a deep shallow fry skimmer and place on a kitchen tissue to drain.

CHILLI PANEER MAKING:

SEMI GRAVY CHILLI PANEER..

7.Add 1tsp corn flour and Mix half cup water ,stir well and make a mixture without lumps.
8.Place a small pan add 1 tbsp oil,fry finely chopped garlic mixture,until the garlic aroma comes...and add onion chopp layers ,green chilli slits,diced capsicums,and salute well for 2 minutes.
9.Add soya sauce,red chilli sauce,sugar ,vinegar and chilli powder.
10.Now add corn flour mixture to the pan,cook till sauce thickens. Add 2 spoonfuls of water to thin down the sauce,if it is too thick..Switch of the stove..
11.Serve hot.
Chilli Paneer is a popular restaurant style   indo chinese starter and appetizer which goes well before dinner.











Sunday, August 11, 2019

ANAPAKAYA PAPPU...BOTTLEGOURD DAAL..SORAKAYA DAAL

ANAPAKAYA /SORAKAYA PAPPU..LAUKI KA DAAL

Bottle gourd..sora kaya is a very common vegetable soft dish which we use often in our kitchens.An easy and well to match with rice and rotis,this daal will be fine with kids too.
Materials..
Tur daal.. kandi Pappu  ..1cup
Sorakaya.. Anapakaya..chopped into cubes..2 cups
Green chillies 4 to 5..made in to pieces
Tamarind paste 1 spoon...a must to add
Salt..to taste
For Tadka..
Oil 2 tbsp
Mustard seeds..1 tsp
Methi seeds..1/4 tsp
Urad daal seeds..1 tsp
Red mirch 2,cut in to pieces
Haldi..1/4 tsp
Hing.. a pinch
Or
Garlic chop 1tsp finely cut
Curry leaves chop ..
Procedure..
1.Tur daal is to be preroasted(optional) and washed well.
2.Pressure cook turdaal  along with bottle gourd..sora kaya cubes and green mirchi slits,in 1:2 water ratio ,for 2 whistles..switch off the stove before 3 rd whistle starts.Set aside for  more than 45 minutes.Let it cool.
3.Place a Kadai on stove,add oil and heat it,then add urad daal seeds,mustard seeds,methi seeds,and red mirchi pieces,let them splutter.
4.Now add hint or garlic chop and mix well,add CURRY leaves chop too.
5.Meanwhile,before starting Tadka,remove cooked daal from cooker and mash well. Keep it aside.
6.Add còoked daal to the Tadka,and add 2 ounces of water ,(adjust water)..along with tamarind paste,mix well,let it boil for 5 to 10 minutes in low flame.
7.Mix well and place the lid,and switch off the flame.
8.Serve with rotis or rice



Saturday, August 10, 2019

MATAR PANEER CURRY

MATAR PANEER MASALA CURRY
MATERIALS.. 

Paneer 250 gms chopped in to pieces
Tomato 4 big size chopped
Onion 1 large chopped in to small pieces
Green batani/mattar 1 cup
Garlic ginger paste 1 Tsp to 1 and 1/2 Tsp

Powder these..in brackets

(1.Bay leaf 1 leaf made into pieces 1tsp fennel seeds
2.Dhania/coriander seeds 1 tbsp 
3.Masala powder half tsp
4.Jeera seeds 1 tsp)
Chilli powder 1tsp or individual spicy Ness
Salt
Butter 2 to 3 Tsp or even lesser
Method...
1.Place a pan on the stove and add butter to it..after the butter is heated add onion chop and mix well until transculent.
2.Add tomato chop now and mix well.
3.Then add the ginger garlic paste.
4.Next add matar /batani to it.Mix the mixture well.
5.Meanwhile keep ready the masala powder,and add to the mixture,and chilli powder and salt and garam masala powders..one by one.
6.Mix thoroughly the curry,keeping the flame in low.Fry and let it cook until 5 min. 
7.Now add the chopped paneer pieces and cook by keeping the lid for 5 to 8 minutes.
8.Add 1 tbsp if cream or curds if you like.I add them regularly.
9.After 5 min switch off the stove and garnish.
10.This sabji blends well with rotis and naans.
11.Serve hot





UPMA/TOMATO BHATH

UPMA - TOMATO  BAATH...Microwave Oven


Ingredients:
  • 1 cup-200 gms-Upma ravva/Sooji
  • 1 onion- (chopped finely )
  • 1 inch -Ginger -(finely chopped)
  • 1 tomato- (chopped)
  • 2 tbsp -oil
  • 1 tsp- mustard seeds
  • 2 – 3 Green chillies-slits
  • 1 tbsp peanuts -(roasted)
  • 1tsp-Urad daal
  • 1tsp-Channa daal
  • Curry leaves
  • 2 and 1/2 cups water
  • Salt (to taste)

Procedure:
  • In a microwave safe bowl roast sooji at Micro high  power for 2 mins. Stir in between. Transfer into a plate.Keep aside.
  • In the same bowl add oil,and Microwave high oil  for 30 secs.
  • Add  mustard seeds, urad daal, chana daal, and microwave at Micro high power for 3and  1/2  min.
  • Now add onion, ginger, green chillies and tomatoes ,curry leaves and microwave at Micro high power for 3 mins. Stir in between.
  • Add 2and 1/2 cups of water,and Micro high for 7 mins.
  • Add, roasted semolina, nuts, salt, and Microhigh power for 3 to 4 mins.
  • Stir in between.
  • Serve hot with coconut chutney.

Wednesday, January 2, 2013

VADALA PULUSU..DUMPLINGS SAMBAR


VADA PULUSU..


VADA PULUSU.. stew ia a delicacy from the Ongole and Nellore regions in Andhra Pradesh. A variation from routine Sambhar,rascal and kadi.



Ingredients:

  • Chana dal - 1/2 cup
  • Onion -1(Handful of chopped onions for vadas and rest for gravy)
  • Tomatoes-2
  • Green chillies-5
  • Ginger-Garlic paste- 1/2 spoon
  • Garlic cloves-3-5
  • Ginger-1 inch piece
  • Asafoetida-1 pinch
  • Turmeric- 1 pinch
  • Salt- To taste
  • Tamarind- Small lemon size
  • Oil
  • Garam Masala powder-1/4 tsp
  • Red chilli powder- 1 tspn
  • Curry leaves
  • Coriander leaves
  • Bay leaf-1
  • Sugar - 1/2 tspn
  • Cinnamon stick- small piece

For Seasoning:
  • Urad dal
  • Red chillies
  • Jeera
  • Mustard seeds 
Procedure - Vadas:
  1. Soak the chana dal for 3 hours in water.
  2. When the dal is soaked, drain the water and grind the dal along with chillies, garlic and ginger.
  3. Add some onion pieces(a handful), chopped coriander leaves and salt to the above ground mixture.
  4. Make small patties from the above mixture and deep fry them in oil.


Procedure - Pulusu/Gravy:
  1. Place a pan on medium heat and add oil to it. 
  2. When oil is hot add the seasoning ingredients mentioned above, asofoetida and cinnamon and fry them.
  3. Add the remaining chopped onions, ginger-garlic paste, chopped tomatoes, bay leaf, curry leaves to the pan and saute them until the onions become translucent.
  4. Add tamarind juice, turmeric and salt to the pan.
  5. Once the mixture comes to a boil add 1/2 spoon of sugar, garam masala powder and red chilli powder to it.
  6. Add vadalu, made earlier, to the pulusu and  boil them for five minutes and then turn of the heat.
 Garnish it with coriander leaves and enjoy it with hot rice. This can be served with Jeera rice or Peas Pulav as well.

Sunday, December 11, 2011

BURRITO BOWL

BURRITO BOWL DISH
Burrito bowl is a mexican dish which contains the complete nutrition carbs,proteins fibre etc.a complete meal..When i had been toa trip to  Newyork,i couldnot find any rice dish as such in the restaurants..Being habituated to eat cooked rice and curries for lunch,this dish at Chipotle  saved me  to a full extent.Isearched for  it in the whole web and got the recipe which is very near to it.Ienjoy it once in a week by preparing in the home.So those who are intersted can try it as a change..The below recipe which i made, was after tasting veg burrito bowl for the first time in mexican restaurant,I was fascinated to do  on my own ,and gave a try..

METHOD:
My Recipe follows in  the down..
First prepare the black beans recipe, next corn salsa, tomato salsa, next red hot salsa and sauted vegetables.
Now prepare the sour cream,then chop the lettuce and keep aside.Next prepare guacamole and store in fridge,i keep the seed in the middle of the dish  and cover it with guacamole as it oxides very quickly,and cover it.
Lastly prepare cilantro rice.All the proceedures are in the previous posts.here..
Now assemble all these one after another in a bowl ,firstly
 cilantro rice:http://www.rasoikimalkin.com/2011/11/cilantro-rice.html, spread 4 tablespoonfuls of it in the dish.
Next place 2 tablespoons fullof black beans on the rice:  http://www.rasoikimalkin.com/2011/11/black-beans.html ..
 2 tbsps guacamole:http://www.rasoikimalkin.com/2011/11/guacamole.html  ,
2 tbsps corn salsa :http://www.rasoikimalkin.com/2011/11/corn-salsa.html ,
and half to 1 tbsp hot salsa :http://www.rasoikimalkin.com/2011/12/hot-salsa.html  
 as it will be very spicy and hot ,
and sour cream 2tbsps:http://www.rasoikimalkin.com/2011/12/sour-cream.html,
and lastly place chopped  cabbage : and mix and enjoy..all were good,but I couldn't get lettuce in my area,hence the difference 

Monday, December 5, 2011

HOT SALSA

RED HOT SALSA
INGREDIENTS:
  • Red chillies 10 nos
  • Sesame seeds(roasted)1 tsp
  • Lemon juice 2tsp 
  • Clove 1 no
  • Garlic pod 1 no
  • Oregano 1 tsp
METHOD:
  • Blend all the materials in a low speed till it turns in to a paste,i added  a few tsp of water.
  • Lastly add 1/2 tsp of olive oil.
  • Add more lemon juice if u require.
  • Chill it for 2 hours.
Hot salsa can be used for mexican bowls for extra spicyness,use it in smaller quantities,as it will be very spicy.I make this for burrito bowl can be freezed it for a week.

Wednesday, November 23, 2011

TOMATO SALSA

TOMATO SALSA
Mexican Salsa is the easiest dish which can be prepared in a matter of minutes time,it can also be served as a appetizer.It is a popular recipe among get togethers and can also be served along with tortilla chips,or papads,bread sticks while watching TV in the evenings.Have a shortlook at this small recipe made and served with burrito bowl.While preparing at home for more hot and spicy version of tomato salsa add more jalapenos or extra chiilies.This can be mixed with hand or for smoother texture pulse them for a few seconds in a blender.
INGREDIENTS:
  • Red tomatoes 3 nos-finely diced into small pieces
  • 1/2 Onion-finely chopped
  • 2pods Garlic -finely minced
  • 2 to 3 green chillies-finely chopped
  • 2Tbsp Fresh Cilantro chopped
  • 1tsp-Ground cumin powder
  • Salt and Pepper to taste
  • 1 Tbsp-Lime juice 

METHOD:
  • Finely dice all the ingredients and mix well.For smooth texture pulse for a few seconds in a blender.
  • Refrigerate for 2 hours before serving.

Tuesday, November 15, 2011

GUACAMOLE

GUACAMOLE

Guacamole, is a dip made from avocados,it is a mexican dish from Mexico.To prepare a perfect  dish of guacamole  ,ripe avocados are required,which can be tested and examined by gently pressing avocado a little outside the avocado.Guacamole is a healthy appetizer or snack.
  • 2Ripe Avocados- scooped leaving  the skin
  • Tomato-1 large-chopped into small pieces
  • Onion -1/2 cup finely chopped
  • Jalapeos-1 deseeded and finely chopped
  • Cilantro-2 tbsps finely chopped
  • Lime juice-2 tbsp
  • Salt to taste
METHOD:
  • Combine all materials to gether and mash together until smooth.Finally add lime juice and salt.
  • For extra spicy ness leave in the jalapenos seeds.
  • Cover well and chill in the refrigerator.
  • Avocados when deseeded turn brown /decolourised  very quickly,so i placed the seed in the centre of the guacamole mixture and covered it and refrigerate it.It doesnot stay colourful for long time.
  • Even though if it is decolourised then slowly take off the above layer while using it
  • Even we can serve this with tortilla chips.
  • This one is another combo of burrito bowl..

Tuesday, November 8, 2011

CORN SALSA

CORN SALSA
Corn salsa,is a combo we use for burrito bowl.This one can also be prepared and made yummy by adding finely chopped tomatoes ,giving it a tangy touch.However we can make it mild or spicy .
Corn-1 cup canned /boiled ones
Onions -1/4 th cup finely chopped
Onions in  raw form/sauted  onions
Capsicum-1/4 th cup finely chopped
Or Jalapeno -1 to 2 tsp chopped
Cilantro-2 tbsp finely chopped
Lime juice 1 to 1 and half tbsp
adjust according to your taste
Salt to taste
METHOD:
Combine all the materials in a bowl,and refrigerate it for 2 hrs,remove an hour before serving..

Saturday, November 5, 2011

BLACK BEANS

BLACK BEANS

Black beans is a healthy dish,and also a healthy snack depending on the ingredients we use.It is so simple to prepare.The next  second item i prepared for the burrito bowl was black beans, i made it a little spicy meeting the spicy levels of our taste.
  • Black beans-1cup
Soak black beans in water for 6 to 7 hours,then cook the soaked beans in a slow cooker until soft..
  • Oil - 3 tbsp
  • Red onion - 1 medium sized chopped finely.
  • Jeera powder-1/2 tsp
  • Ginger garlic paste -1/2 tsp
  • Dhania powder-1/2 tsp
  • Chilli powder 1/2 tsp
  • Salt
  • Masala powder-1/4 tsp

METHOD:
  • Place a sauce pan on the stove and add oil to it.
  • Let it heat, then add chopped onion to it,fry till it is transculent.
  • Then add ginger garlic paste ,fry for 2 mins till raw smell goes
  • Then add the boiled beans along with a little of boiled water,stir well.
  • Now add dhania,jeera ,chilli and masala powders and stir well.
  • Let it simmer for a while,lastly add salt  and cook for another 10 mins and switch off the stove.
  • If you want let it cook with more water,make it in a bit of more liquidify consistancy.
  • It is another combo which i used in burrito bowl.
  • Next follows sauted vegetables and the next corn salsa and then guacamole recipes for burrito bowl continuation..

Monday, October 24, 2011

ALOO CAPSICUM MASALA CURRY..ALOO SUBJI

ALOO CAPSICUM MASALA
Aloo with  capsicum makes a good combination,and is a north indian dish copes well with naans and chhapathis,and rice etc.
  • Aloo-2 nos-peeled and chopped in to pieces
  • Capsicum-4 nos chopped into  pieces
  • Jalapenos-3 nos
  • Red-1,orange-1 no.,green-1no.for extra spicyness
  • Tomato-1no.pureed
  • Onion-1nos
  • Ginger garlic paste-1 tsp
  • chilli powder-1 tsp
  • Corriander powder-2tsp
  • Jeera powder 1/2 tsp
  • Masala powder1/4 tsp
  • Salt
  • Oil 3 tbsp

Seasoning:

  • Mustard seeds-1/2 tsp
  • Jeeraseeds-1/2 tsp

Method:

  • Heat oil(2tbsp) in a pan,and after it is heated add mustard seeds and jeera,and let them splutter.
  • Then add chopped onion and fry till they are transculent.
  • Now add capsicum and jalapenos and cook in medium temperature till they are 70% cooked,take off and keep them aside.
  • Then again in the same pan add the left over 1 tbsp oil and add chopped aloo and cook covered till they are halfcooked,then add tomato paste and cook for another 5 minutes.
  • Now add the fried capsicum and jalapenos and mix well.
  • Lastly add corriander ,jeera ,chilli and masala powders and salt one by one,cook in low temperature and  mix them thoroughly.Cook for 5 min and switch off.Transfer in to a serving bowl.www. 

  • Garnish with cilantro leaves. Serve hot with steamed rice or rotis..

Tuesday, October 18, 2011

BLACK EYED PEAS CURRY... SUBZI

BLACK EYED PEAS SUBZI
The black eyed pea,is a subspecies of the cowpea,grown around the world.This small bean has a black circular "eye" at its inner curve.Serve this tasty and healthy dish with steaming hot cooked rice and rotis.
Ingredients:
  • Dried black peas-2 cups
  • Onion finely chopped -1cup
  • Oil-2 to 3 tbsp
  • Green chillies-2 to 3 minced
  • Chopped tomatoes/puree-1 cup
  • Ginger garlic paste-1 tbsp
  • Garammasala powder-1 tsp
  • Turmeric powder-1/4 th tsp
  • Jeera powder-ground-1/2 tsp
  • Dhania powder-1 tsp 
  • Chilli powder-1to 2 tsp 
  • SaltCurds-1/2 cup
  • Cilantro-2 tbsp
Method:
  • Soak black eyed peas for 6 hours.
  • Pressure cook the soaked black eyed peas with 2 cups of water for 2 whistles and let it cool.
  • Heat oil in a pan,and after it is heated,add chopped onion, and fry  in low heat until transculent.
  • Then add green chillies,ginger garlic paste ,saute well.
  • Then add dhania,jeera ,masala powders fry for 1 minute.
  • Next add tomato puree/pieces and cook until  mushy,and now add cooked black peas along with water and also add salt and cook until thick.I make this a bit dry.
  • After it is done,switch off the stove add curds,if u want it a bit thin n watery, and cilantro and serve.
  • Garnish with cilantro and serve.  

Sunday, August 28, 2011

BRUSSELS SPROUTS CURRY

BRUSSELS SPROUTS CURRY

Ingredients required:


  • Brussels sprouts- 1 pound or 1/2 kg
  • Oil -2 tbsp
  • Mustard seeds-half tsp
  • Haldhi powder-1/4 tsp
  • Onion finely chopped -1 cup
  • Ginger garlic paste -1 tsp
  • Tomatoes-pureed-1 cup
  • Corriander/dhania powder-2 tbsp
  • Jeera powder-half tsp
  • Garam Masala powder-half tsp
  • Chilli powder-1 to 1 and 1/2 tsp
  • Amchur powder-1/2 tsp
  • Curry leaves
  • Salt - to taste

Method:
  • Chop the brussel sprouts into 2 halves after washing well.
  • Place a pan on the stove and put some oil in to it.
  • After the oil is hot add mustard seeds and let them splutter.
  • Add  turmeric powder,and curry leaves,mix them.
  • Add finely chopped onion pieces and after frying for a little while until transculent,next add ginger garlic paste, and fry until the raw smell disappear.
  • Add pureed tomato paste,cook/fry until cooked.
  • Next add corriander/dhania,jeera powder, chilli powder, Masala powder and amchur one by one and stir well.
  • Now add chopped brussel sprouts and mix gently. Cover and cook until soft but not over cooked,by mixing periodically.
  • Add half cup of water.
  • Cook it on a low flame.Switch it off when done.
  • Server hot with rice or rotis.
http://www.oceanmist.com/products/brusselsprouts/bsproutnutrition.aspx
For nutritional facts and calories check the above link..

















Tuesday, August 16, 2011

TOFU-MASALA CURRY

Tofu-Masala Curry

Ingredients:
  • Extra firm tofu(cut into cubes of 1inch size)
  • Peas and Carrot - 1 Cup
  • Onion(Finely chopped/ Paste- 1 Big onion)
  • Tomato(paste)- 4-5 Medium
  • Chilli powder- To taste
  • Dhania powder-2 tbsp
  • Ginger-Garlic Paste -1 tbsp
  • Garam Masala-1 tsp
  • Salt
  • Oil-2 tbsp

Tofu: Tofu is made from soy milk and a very good source of protein. It is sold in soft white blocks. There are many varieties of this tofu. Here we are using Extra-Firm tofu for this recipe. We have to remove the water from the tofu before we cook by placing some weight on the tofu and gently pressing it. I generally take some pan filled with water as weight. I place the tofu in a drainer and gently press that with the pan filled with water/ or any weight.

Method:

  • After removing the water from the tofu as mentioned above cut the tofu into small cubes.
  • Then shallow fry the tofu until it turns light brown color and then place the tofu on a paper towel to remove the extra oil.
  • Now take a pan and put some oil in it,now add 1/2 tsp jeera to it,fry for 30 seconds.
  • Now add onion paste(/finely chopped) ,and fry till the raw smell evaporates for a few minutes.
  • Then add ginger garlic paste and fry for 2 minutes,next add tomato paste and again mix and cook  for a few minutes.
  • Add peas and carrot,lastly fried tofu cubes and cook for 2 to 3 minutes.
  • Then add corriander powder,chilli powder,garam masala powder, salt and 1/4 cup of water and cook in low flame placing the lid above..
  • It will take upto 10 to 15 minutes to be cooked.
  • After it is cooked switch off the flame and let it remain for 10 minutes to settle.
  • Serve hot  with rotis or rice.

Friday, April 8, 2011

SHAAM SAVERA CURRY/ SPINACH PANEER CURRY

Shaam Savera means Evening and Morning. This is made with Spinach and grated Paneer. This is one of my favorite dishes as it is very tasty and nutritious.


Ingredients:
  • Spinach - 2 bunches
  • Grated Paneer - 1 Cup
  • Tomato Puree - 2 Cups
  • Cream - 1/2 Cup
  • Ginger-Garlic Paste - 2 Tbspns
  • Garam Masala - 1 Tbspns
  • Salt - To Taste
  • Green Chillies - 2 (To your spice level)
  • Cloves - 3
  • Cardamom - 2
  • Onion - 1 Medium(pureed)
  • Corn Flour - 2 Tbspns
  • Coriander powder - 1 Tbspn
  • Oil
  • Sugar or Honey - 1 Tbspn

Method:
In the preparation you have to make the gravy and spinach koftas stuffed with Paneer and then you have to integrate them at last.

For Koftas:
  • Clean the spinach first. Take a pan and boil some water in it. Put the spinach in boiling water for 3 mins and immediately transfer them into the cold water.
  • After 5 mins take extra water from spinach by squeezing it and chop the spinach.
  • Now add some oil into a pan and add 1 tb spn of ginger garlic paste, chopped chillies, coriander powder, chopped spinach,salt and cook it for 5-10 mins until the moisture is gone.
  • Let it cool and then add corn flour to it and make small balls.
  • On the other side take grated Paneer and add little salt to it. Start making same number of balls as spinach.
  • Now take spinach ball into your palm and flatten it. Stuff the Paneer ball in the middle of spinach and patch all the spinach corners close in the form of a ball. Complete making these balls and deep fry it oil and keep it aside.

For Gravy:
  • Take a pan, add some oil to it. Fry cloves and cardamom for 2 minutes. Add ginger garlic paste and fry it.
  • Add pureed onion and cook until it turns brown color and then add tomato puree, chopped chillies, salt, garam masala powder and some water (3/4 cup), sugar and bring it to a boil.
  • Once boiling, simmer it and add cream to it and switch off the stove in 2 mins.
  • Serve the dish with the koftas halved and placing it on the gravy.
  • This goes well both with rice and rotis.

Sunday, February 27, 2011

TOMATO GREEN PEAS RICE / TOMATO BATANI BHATH

TOMATO GREEN PEAS RICE


Tomato green peas rice is a very simple recipe and can be done within a few minutes of time..the ingredients required are very easily available in the day to day kitchen  and no need to run to a vegetable market..
Ingredients:
  • Cloves 4 nos
  • Sliced onion 1 cup
  • Green chillies slits of 8 nos
  • Green peas 1 cup
  • Tomato slits of 6 nos
  • Ginger garlic paste 2 tsp
  • Haldhi 1/4 tsp
  • Salt
  • Oil 2 to 3 tbsp
  • Pudina leaves/mint  1/4 cup
  • Basmathi rice / rice 1 glass
  • Water 2 glasses
  • Cashew nuts 10 nos
  • Biryani leaf 2 nos.
Method:
  • Place a cooker on the stove,add oil to it.After heating add cloves,onion pieces,green chilli slits and fry for some time till onions turn translucent.
  • Then add green peas and let it simmer by closing it with a lid for 5 minutes.
  • Next add chopped tomato pieces and mix thoroughly.
  • Now add ginger garlic paste,and again let it simmer in a low flame by covering with a lid.
  • Next add haldhi,and salt and mix well.
  • Lastly add pudina and after mixing well add 2 glasses of water to it.
  • After the water starts boiling add the washed basmathi rice and cook till it is done.
  • Or if cooking in cooker cook for 2 complete whistles..
  • Transfer in to a serving bowl,garnish with cashews which are fried in 1/4 tsp ghee.
  • Serve hot with any raitha..
  • Its a soft and yummy rice with very less spicyness..obviously children will love it..