Monday, May 18, 2009

Baby Corn Pakoda




Ingredients:

Baby Corn- 15 to 20
Corn Flour-5 tbsp
All-Purpose Flour(maida flour)- 5 tbsp
Besan-1 tbsp
Ginger and Garlic Paste-1 tbsp
Baking Soda-1/2 tsp
Red chilli powder-1 tsp
Turmeric powder- 1/2 tsp
Italian seasoning- 1/2 tbsp
Water
Oil for deep frying
Salt to taste

Method:

1. Heat a oil in a pan for deep frying.
2. Meanwhile take a bowl combine corn flour,maida flour,besan,ginger and garlic paste,salt,red chilli powder,turmeric powder,baking soda and italian seasoning mix it well,then add water mix it to form thick batter.
3. when oil is heated ,Dip each baby corn in the batter and deep fry until crispy and golden brown.
4. Remove on to kitchen tissue papper, to drain excess oil.
5. Serve hot with tomato ketchup.







Mushroom Briyani





Ingredients:

Button Mushroom-15 to 20 sliced
Onion-2 sliced thinly
Tomato-2 sliced
Green chilli-4 slit
Ginger and Garlic paste-2 tbsp
Turmeric powder-1/2 tbsp
Red Chilli powder-1 tbsp
Garam masala- 2 tbsp
Corrainder leaves-1 small bunch
Cinnamon sticks-1
Cloves-6
Bay leaf-1 big
Curd-4 tbsp
Salt to taste
Ghee- 3 tbsp
Oil- 3 tbsp
Basmati rice-2 cups
Lemon juice-2 tbsp
Water- 2 1/2 cups

Method:

Note: Marinate the mushroom with curd,ginger and garlic paste,lemon juice and salt for 1/2 an hour in the fridge.
1. Heat oil and ghee in a pressure cooker,when oil is heated add cinnamon stick,cloves and bay leaf fry it for a second.
2. Then add sliced onion,green chilli and ginger and garlic paste saute if for few minutes till onion is light brown.
3. Add sliced tomato and corrainder leaves fry it,then add red chilli powder,turmeric powder and garam masala fry for a minute.
4. Add marinated mushroom mix it well and cook for 5 minutes,then add rice and water mix it well,adjust salt and close the cooker and cook in medium flame without putting weights.
5. When steam comes put weight and cook in low flame for 8 minutes.(whistle should not come).
6.After 8 minutes put off the flame and leave it for 2 minutes and remove from flame and keep it side for 10 minutes.
7. Serve hot with raita.

Thursday, May 14, 2009

Soya Tandoori Balls





Ingredients:

For Balls:
Soya bean chunks-1 cup
Bread slices-4
Ginger &Garlic paste-1 tbsp
Green chilli- 2 chopped
Black pepper powder-1 tbsp
Garam masala powder- 1 tbsp
Salt to taste
Oil

For Sauce:
Tomato -1 puree
Ginger and Garlic- 1 tbsp chopped
Red chilli powder-1 tbsp
Tomato sauce- 1 tbsp
Tandoori colour-1 tbsp

Method:

To make Soya Balls:
1.Soak Soya bean in 1 1/2 cup of warm water for 5 to 6 minutes.
2.Drain water and squeeze well to remove excess water.
3.Now add all the other ingredients for making balls except the oil.
4.Knead it well and make small balls and keep it side.
5.Heat oil in a pan for deep frying the balls,when oil is heated slowly add balls and fry for few minutes till balls are golden brown,remove and keep it aside.

To make Sauce:
1.Take a pan add 1 tbsp of oil,when oil is heated add chopped ginger and garlic and green chilli and fry for few minutes.
2.Then add tomato puree,red chilli powder,tomato sauce,salt and tandoori colour and saute for few minutes till oil separates.
3.Now add the fried soya balls and mix it well so that all the sauce are coated nicely to balls.

Note:
1.Instead of Soya chunks you can use soya granules also.
2.Instead of tomato puree you can use tomato paste.

Okra And Potato Sabji




Ingredients:

Lady,s finger(Okra)-1/2 kg washed and cutted into round shape
Potato- 2 peeled and cutted into small cubes
Onion-1 chopped
Tomato-1 chopped
Red chilli powder-1 1/2 tbsp
Turmeric powder- 1tsp
Water
Salt

Seasoning:
Mustard seed-1/2 tbsp
Urad dal-1/2 tsp
Curry leaves-5 to 6
Oil


Method:


1.Heat oil in a pan,when oil is heated add mustard seed,urad dal and curry leaves,when it splutter add potato fry it for few minutes,then add chopped onion and salt and saute for few minutes,then add chopped tomato.
2.Then add red chilli powder and turmeric powder and mix it,then add lady's finger mix it well,add little water cover and cook for 8 to 10 minutes in medium flame or till lady's finger is cooked.
3.Open the lid,mix it and adjust the salt and cook for 5 minutes.
4.Serve hot with rice/chappati.

Gobi Manchurian




Ingredients:

Cauliflower-1 medium size
All Purpose Flour-2 tbsp
Corn Flour-2 tbsp
Rice Flour-1/2 tbsp
Ginger & Garlic &Green chilli paste-1 tbsp
Water
Salt to taste

For Sauce:
Onion- 1 medium chopped
Capsicum-1/2 sliced
Ginger & Garlic-1 tbsp finely chopped
Green chilli-2 finely chopped
Red chilli powder-1/2 tsp
Soya sauce-2 tbsp
Chilli sauce-1 tbsp
Vinegar-2 tsp
Tomato sauce- 3 tbsp
Oil
Corrainder leaves-2 tbsp finely chopped

Method:

Note:Cut Cauliflower into florets,boil it for 10 to 12 minutes in salt water,drain and keep it aside.
1.Heat oil in a pan for deep frying the cauliflower,meanwhile take a bowl add all purpose flour,corn flour,rice flour ,salt,ginger & garlic &green chilli paste and water to make a thick paste.
2.When oil is heated, take one floret dip in the batter and coat nicely and slowly put in the oil in medium flame.
3.When its cooked,remove onto kitchen tissue paper and keep it a side.
4.Heat oil in another pan,when oil is heated,add garlic & garlic and green chilli chopped,fry for few minutes.
5.Then add chopped onions and sliced capsicum saute for few minutes,dont over cook capsicum.
6.Add soya sauce,chilli sauce,tomato sauce and vinger,mix it nicely and add little water and for 2 to 3 minutes.
7.Finally add fried cauliflower, mix it so that its coated nicely to all the cauliflower .
8.Turn off heat and garnish with chopped corrainder leaves.

Thursday, May 7, 2009

Aloo Korma





Ingredients:
  • Potatoes-3
  • Onion-1 chopped
  • Green Chilli-2 slit
  • Tomatoes-1 1/2 choppes
  • Curry Leaves- 8 to 10
  • Ginger and Garlic paste-1tsp
  • Turmeric Powder-1 tsp
  • Red chilli powder-1/2 tbsp
  • Corrainder powder-1/2 tsp
  • Coconut-1/4 cup shredded
  • Poppy Seeds-1 tbsp
  • Corrainder Leaves -1 tbsp forgarnish
  • Salt to taste
  • Water-1 cup
  • Oil

Method:

       Note: Wash and boil the potato,the peel and cutted into small cubes.
        Soak poppy seeds for 1/2 an hour before grinding.
   Paste:Grind shredded coconut and poppy seeds to a fine paste.
1.Heat oil in a pan,when oil is heated add curry leaves,chopped onions and green chilli,saute it for few minutes till onions are light brown.
2.Add ginger and garlic paste,fry it,then add red chilli powder,turmeric powder,corrainder powder and salt according to taste,mix it well.
3.Then add chopped tomatoes and potatoes mix it well,cover and cook for 10 minutes in  medium flame.
4.Reduce flame and add coconut paste and mix it well.
5.Add water,mix it and adjust salt,cook for another few minutes till you get the desired gravy consistency.
6.Garnish with corrainder leaves.
7.Serve hot with chappati/puri/coconut rice/pulao.