ALMOND VEGETABLES !!!!!

Its a chinese dish & i first tasted this dish at restura Ocean pearl, Udupi when we went to celebrate our son's 12th reults. I fell in love with dish as i like almonds, chinese cuisine & non spicy dishes very much. It looked very much easy to prepare at home for me. When i was searching for this recipe in google, i saw Master chef Sanjeev kapoor's recipe  & decided to try it. Ofcourse i skipped few veggies & added few veggies what i had in my fridge . & I added black pepper powder instead of white pepper powder , hence the colour :P 

INGREDIENTS:-

Almonds, blanched & peeled - 20
carrots, cut into round - 1 medium
babycorn, cut into round - 4-5
french beans, cut into 1 inch diamond shape - 4-6
green capsicum, cut into 1 inch 1 inch diamonds - 1 medium
butten mushrooms quartered - 6-8
cornflour/corn starch - 2 tblsp
oil - 2 tblsp
ginger , finely chopped - 1/2 inch piece
garlic, finely chopped - 3-4 cloves
onion, roughly chopped - 1 medium
vegetable stock - 2 cups
salt to taste
black/white pepper powder - 1/4 tsp
chilli flakes -1 tsp
fresh coriander leaves, chopped - 1 tblsp fpr garnishing

METHOD:-

1. Mix cornflour in 1/4 cup of water. Heat oil in a wok, add ginger, garlic & stir fry for half a minute.Add chilly flakes & fry for half minute. Add carrot, french beans, babycorn, mushrooms & stir fry for 2 minutes.
2. Add vegetable stock & bring it to a boil. Reduce heat & simmer for a couple of minutes. Add almonds, onion, capsicum, pepper powder, salt & mix well. 
3. Stir in the cornflour mixture & cook on high flame for about 2 minutes or until the sauce thickens, stirring occasionally. 
4. Garnish with chopped coriander leaves & serve hot.

HAPPY COOKING :)))))

Note :-

1. You can add other veggies like brocoli, cauliflower, paneer etc.
2. Instead of chilli flakes, u can use chilly oil too.
3. I skipped adding MSG in this recipe as it is not good for health.

STRAWBERRY KHEER !!!!!!!

Today i came up with some unique recipe STRAWBERRY KHEER. I adopted this recipe from TARLA DALAL. 

INGREDIENTS:-

Strawberries, chopped - 1/2 cup

strawberry puree - 1/2 cup

cornflour - 2tsp

cold milk - 2tblsp

full fat milk - 3 cups

sugar - 1/2 cup

cardamom pow - a pinch

METHOD:-

1. Combine the cornflour & cold milk in a bowl, mix well & keep aside.

2. Boil the milk in a deep pan on a high flame, which will take approximate 5 to 6 mins while sirring twice inbetween.

3. Lower the flame & cook for 5 to 6 mins, while stirring continuously.

4. Add the cornflour milk mixture & sugar, mix well & cook on a low flame for 7-8 mins while stirring continuously & scrapped the side of the pan.

5. Add the cardamom powder, mix very well & cook on a medium flame for a few seconds.

6. Switch off the flame, add the strawberry puree & strawberries, mmix well & cool slightly.

7. Allow the mixture to cool completely. 

8. Refrigerate atleast 1/2 an hour & serve chilled.

HAPPY COOKING :))))))

AMRITHSARI GOBHI PAKODA !!!!!

AMRITSARI GOBHI PAKODA is one of famous starter from Punjab. It tastes awesome when eaten hot. This recipe is given by my friend SAIGEETHA S. PAI who owns a food blog GEETHS DAWATH. 

INGREDIENTS:-

Cauliflower florets - 2 cups

onions, finely chopped - 2 medium

coriander leaves, finely chopped - 2 tblsp

green chillies, minced - 4

caram seeds/ajwain - a generous pinch

ginger, grated - 1 tblsp

cornflour - 2 tblsp

cornmeal - 2 tblsp

rice flour - 2 tblsp

gram flour - 4 tblsp

turmeric powder - 1/4 tsp

salt - to taste

oil - to deep fry

METHOD:-

1. Take a broad mixing bowl & add all the ingredients except oil.

2. Marinate it well by adding few tsp of water to coat the gobhi well.

3. Heat oil & deep fry until crisp.

4. Serve it hot.

HAPPY COOKING :))))))

CRACKLING SPINACH !!!!!!

I adopted this recipe from one of my favourite blog GEETHS DAWATH. Something unique & tasty. But looks like i over fried them a little bit. So, please take care of the flame & temperature of oil while deep frying spinach. But tasted good & got to taste something new too. Btw, it's a chinese dish.

Ingredients:

Spinach- 1 bunch

Cornflour - 2-3 tblsp

Chilly flakes – to taste

Sesame seeds -2 grams

Sugar- 1/2 tsp

Garlic – 2 tbsp chopped finely

Salt   to taste

Oil – as much needed to deep fry 

Method:

1. Wash the spinach well, dab it in a clean kitchen cloth, remove the water and chop the spinach into julienne.
2. Sprinkle lots of corn flour on it.
3. In hot oil deep fry the dusted spinach till crispy.
4. Put the fried spinach on an absorbent paper to drain the oil. 
5. Heat wok/pan on a high heat.
6. Saute garlic until light brown.
7. Add the deep fried crispy spinach.
8. Add chilly flakes(except sugar).  
9. Add sesame seeds and toss till seasoning covers the spinach.
10. Toss it with sugar.

HAPPY COOKING :))))))

IDLY BURGER !!!!!!!

IDLY BURGER...sounds interesting na ! Actually it's a fusion food. Kids usually dont wana eat idly, dosas. & they love to eat burger any time. But burger buns are not that healthy. So, i substituted them with idlies :P . Patties are readily available in markets now a days. But i made it at home & followed my own recipe & it tasted good too. First thought will not add cornflour to the patty dough , But while frying everything got  seperated. & rava went bottom of the kadai. Then added cornflour to the patty dough & dipped the patty in the cornflour paste too & it came out nicely. But it looks like more roasted, actual fact is all coz of my previous disaster. The rava which went bottom of the pan coated with other patties too. So, please don't go by looks, prepare it & just enjoy the taste. 

INGREDIENTS:-

For burger patty:-

potato, boiled, peeled & mashed - 2 medium
onion, finely chopped - 1 medium
capsicum, finely chopped - 1/2
green chilly, finely chopped - 1
ginger- garlic paste - 1 tsp
garlic cloves. minced - 8
salt to taste
cornflour - 2 tsp
bombay rava - as required
oil for deep frying

Method:- 

1. Heat oil in a pan & add ginger garlic paste & fry for a while. Now add garlic, green chilly, onions, capsicum & fry for 2 mins on a medium flame.
2. Take a bowl & add mashed potatoes+all the ingredients in pan +salt+1 tsp cornflour & kneed it well
3. Make double the lemon size balls from dough & gently press them in between your palms.
4. Make very thin paste from rest cornflour & dip this patty in that paste.
5. Roll the patties on bombay rava & keep aside.
6. Heat oil in a kadai & deep fry the patties one by one.
7. When done take out from oil & keep them ready in a plate.

Note:- You can added cooked fresh/frozen green peas & grated carrots to the patty dough for extra taste.


INGREDIENTS IDLY BURGERS:-                                  

Now patty is done. Choose idlies according to moulds you have used. Will post the pics next to it.

Idlies - 2 OR 4
patties - 2
cheese slice - 2
tomato ketch up - as required
tomato slice - 2
ghee - 2tsp
lettuce leaves (i skipped this)
tooth pic - 2

  (If you are using these type of idly moulds, then use 2 idlies. Slice them into 2 & use)

   (If you are using these type of idly moulds, then use 4 idlies)

METHOD:-

1. Heat non stick tawa & spread a tsp of ghee on it. 
2. Now place idly slices/idlies on them.
3. Apply ghee  on upper sides too. & shallow fry them till golden brown.

4. Now take them in a plate & apply tomato ketchup on one side.

5. Place one tomato slice on one idly slice & then one patty & then one cheese slice & close it with another idly slice, tomato ketchup part down. 
6. Repeat same for another 2 idly slices.
7. Insert tooth pic on both & serve.

NOTE:- If you are using lettuce leaves place them before tomato slice.

HAPPY COOKING :))))))

JHATPAT BABY CORN RAVA FRY !!!!!

Looks like this season is jhatpat/instant season :P Here is another instant recipe...JHATPAT BABYCORN FRY which needs no soaking & grinding. I adopted this recipe from the blog KINI'S KITCHEN. It is a must try recipe. I tried bhindy fry also using same dough. It tasted ok.

       (Bhindi rava fry/ladies finger rava fry)

INGREDIENTS:
6  nos Baby cornS
1/4 Cup fine rava
Oil for deep frying

FOR THE MARINATION:
3 tblsp corn flour
2 tblsp rice flour
2-3 tp red chilli pdr
1 tsp ginger garlic paste
2 tblsp finely chopped curry leaves
Salt to taste
Add water to the above ingredients and make a semi thick paste

PROCEDURE:

• Wash the corn and marinate with the prepared paste
• Keep for 10 mins 
• Roll each corn in rava and deep fry in oil on a medium flame till it becomes crispy
• Serve hot with rice and dal !!

HAPPY COOKING :))))))))

EGGLESS CARAMEL CUSTARD !!!!!!

I adopted this recipe from SARITHA BHAT. I felt this is nothing but mishti doi recipe, only we have to add caramalised sugar coating on it. Still it tasted great as usual. Those who don't eat eggs can definately give it a try. 

          (I used above ingredients for eggless caramel custard)

INGREDIENTS:-

sugar - 1/4 cup
thick milk - 3/4 cup
thick dahi - 3/4 cup
condensed milk - 3/4 milk
cournflour - 2 tblsp
vanilla essance - 1/4 tsp

METHOD:_

1. Mix together sugar and 2 tablespoons of water and heat in a pan. Allow it to boil and lower the heat and cook till it becomes dark brown in colour. 
2. Now pour the caramel in a round tin and spread it along the tin. 
3. In another bowl mix together  milk+ thick dahi or yogurt,+condensed milk+ cornflour+vanilla essence. Mix everything well. 
4. Pour this mixture over the caramel and steam in a steamer for 30 mins.
5. Check with a fork whether the custard has been cooked properly. If the fork comes out clean it means it is done.
6. Allow it to cool and then refrigerate for an hour. 
7. Slowly pour the custard on a serving tray and cut into desired shape and serve chilled.

HAPPY COOKING :)))))))