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.
Today i came up with a healthy recipe. I adopted this salad recipe from SHRUTHI'S KITCHEN. & i added fresh cream & lots of peanuts later to enhance the taste. You can skip dinner after eating this salad. It is equivalent to whole meal. Nutricious, healthy, stomoch filling recipe.
(here, i added fresh cream & peanus)
INGREDIENTS:-
Broccoli, cut into small florets - 1 head(blanched)
iceberg lettuce, torn into bit size pieces - 2 big leaves(put in cold water until ready to use)
zuchini, cubed - 1/4 cup(i didn't add)
bell peppers, cubed - 1/4 cup(i didn't add)
grapes - 1/4 cup
cherry tomatoes, cut into halves - 1/4 cup
carrot, julliened - 1/4 cup(i didn't add)
peanuts - 1/4 cup
Dressing:
Yogurt - 1/4 cup
salt & pepper - to taste
cilantro, chopped - 1/4 cup
lemon juice to taste
fresh cream - 200ml
METHOD:-
1. Mix all the ingredients under dressing together until creamy.
3. To this, add lettuce, broccoli, peppers, zuchini, tomatoes, grapes, carrots.
4. Toss all these together until well mixed.
5. Serve immediately.
HAPPY COOKING :)))))))
I got this recipe from my dear friend UMA PREM KUMAR who lives in USA & loves to experiment in cooking. This gravy goes well with rotis/rice dishes.
INGREDIENTS:-
Boiled vegetables - 1 to 1 & 1/2 cup (use veggies like grean peas, carrot, beans, cauliflower, paneer, mushroom, sweet corn, potato etc)
grated coconut - 3 tsp
almonds - a handful
green chilly - 3 to 4
pepper corns - 1& 1/2 tsp
cumin seeds - 1/2 tsp
cinnamon - 1 inch
cloves - 3
ginger - 1/2 inch
garlic flakes - 7
onion - 1 small ( shallow fried)+2 chopped
beaten curds - 1/2 cup
salt to taste
chopped coriander leaves for garnishing
METHOD:-
1. Make fine paste of grated coconut+ peeled almonds(soak almonds in hot water for 1/2 hr & then peel them)+green chillies+pepper corns+cumin seeds+cinnamon stick+cloves+ginger+garlic+sha;;ow fried onions in a mixer. & keep it aside.
2. Heat oil in a pan & add chopped onions & fry till light brown.
3. Add ground paste to this & fry them on low flame till oil seperates from sides of pan.
4. Now add boiled veggies+beaten curds+salt to taste & mix well & bring it to boil.
5. Garnish it with chopped coriander leaves.
IIAPPY COOKING :))))))
I got this recipe from my dear friend SANDHYA KAMATH. You can serve it as starters or as snacks or as side dish with rice. Speciality of this vada is it is crisp outside & soft inside. Tastes awesome when eaten hot.
INGREDIENTS:-
Chana dal - 1 cup
Moong dal - 1/4 cup
urad dal - 1 tblsp
ginger, grated - 1 tblsp
green chilles, chopped - 3-4
coriander leaves, chopped - 4 tblsp
curry leaves, chopped - 2 tblsp
salt- to taste
oil for deep frying
METHOD:-
1. Soak urad dal+chana dal+moong dal in sufficient water for 2 hrs. & grind them in mixer coarsely without adding water.
2. To this, add grated ginger+chopped curry leavs, coriander leaves, green chillies+salt to tastte & mix well.
3. Heat oil in a kadai , make small balls from dough, flatten them & deep until golden brown.
4. Serve hot.
HAPPY COOKING :))))))
My today's recipe VEGETABLE COOKER BIRIYANI is from SWASTHI'S RECIPES. Easy to make & yummy to eat 👍
Ingredients (240 ml cup used)
1 ½ cup of basmathi rice (soaked for at least 10 mins)
1 potato cubed
1 carrot chopped
Fistful of green peas
1 onion sliced
1 tbsp. ginger garlic paste
Fistful of mint leavesCoriander leaves (optional)
1 to 2 green chili
1 tbsp. lemon juice (optional)
1 ½ to 2 tsp. Biryani Masala Powder (adjust to suit your taste)
2 ½ cups water or thin coconut milk2 to 3 tbsp.
Oilfried capsicum for garnish (optional)
Dry spices
1 bay leaf
4 green cardamoms
1 star anise
Two 1 inch cinnamon stick
6 cloves½ tsp. shahi jeera
Few pepper corn (optional)
For garnishing:
Few cashew nuts
Chopped mint & coriander leaves
How to make the recipe
Prepration
Soak rice for at least 10 minutes. Drain the water and set aside.Chop all the veggies and mint.
Making veg biryani
1. Add oil to a pressure cooker and heat it.
2. Add spices and fry till you get a nice aroma for one to 2 minutes.
3. Fry onions until golden.
4. Add ginger garlic paste and saute until the raw smell has gone.
5. Add all chopped vegetables, fry for about 2 minutes.
6. Add mint leaves, biryani masala and saute for 2 more minutes.
7. Measure and pour water or coconut milk, salt and lemon juice.
8. When the water begins to boil, add rice and stir
9. Close the lid and let the cooker whistle once on a low flame.
10. Off the stove and when the pressure goes down, open the lid and fluff up.
11. Serve veg biryani with raita
Notes
If your rice is not cooked, just sprinkle some water and cover with a loose lid and cook for few more mins
If your rice becomes mushy, reduce the qty of water the next time you cook.
You can use store bought biryani masala powder. Using too much of masala powder can make your biryani bitter. So adjust the powder according to your taste.
HAPPY COOKING :))))))
Massoppu saaru is a Karnataka delicacy that too B'lore delicacy. We use many varieties of leaves in this dish. That means taste bhi...health bhi. This recipe is in my wish list since long back.Once my best friend's mom made this dish when i recently went to meet her. I just fell in love with it. Actually you should add either BBB powder or rasam powder to it.I mean original recipe demands it. Bur knowing my taste, aunty didn't add. After coming back, i tried both the varieties. But liked aunty's version very much. One more think i felt is i added less bunch leaves. I added one bunch of amarnath leaves, palak leaves, methi leaves each. But i felt i should have added 2 bunches each & a bunch of dill leaves too. In this recipe you should use only leaves, not stems.
( here i added BBB powder)
INGREDIENTS:-
Toor dal - 1 cup
methi leaves, chopped - 1 or 2 bunch
palak leaves, chopped - 1 or 2 bunch
amarnath leaves(green), chopped - 1 or 2 bunch
dill leaves , chopped - 1 bunch (i didn't add)
onion, finely chopped - 1 medium
tomato, finely chopped- 1 medium
green chillies, slitted - 2 if spicy, 3 if medium spicy
turmeric pow - 1/2 tsp
salt to taste
coriander leaves, chopped - 1 or 2 tblsp
Tamarind - gooseberry size
BBB pow/rasam pow - 1/2 tsp (optional)
cumin pow - 1/2 tsp
TO TEMPER:-
mustard seeds - 1/4 tsp
cumin seeds - 1/4 tsp
garlic, chopped - 1pod
garlic, smashed - 1 pod
curry leaves - 4 strands
long red chilly - 1
ghee - 1 tblsp
METHOD:-
1. Wash & pressure cook toor dal+all chopped leaves+onion+tomato+green chillies+turmeric pow to 7-8 whistles.
2. Mash them finely.
3. Add tamarind extract, salt to taste, coriander leaves, cumin pow , BBB pow & bring it to boil.
4. For tadka, heat ghee in a pan, splutter mustard seeds, add cumin seeds, garlic chopped & smashed, red long chilly(cut it into 3 pieces), curry leaves & fry until garlic turns light brown.
5. Temper it to dal-leaves mixture & mix well.
6. Serve hot with rice/rotis.
HAPPY COOKING :))))))))
Tastiest samosa i ate till date is made by my mom. That is mixed veg samosa. That too she used to kneed maida flour into a dough & then rolling them & cut & fill , fold & fry. Ufffff...so much of work. I used to help her in making samosa before marraige but never tried it independently. Coz that kneeding, rolling maida part is used to make me panic, Then my sis told me now readymade samosa sheets are available. So , dared to try samosa. Thought will prepare mom's version but then i thought will make my own recipe. & the result is CABBAGE PEAS POTATO samosa. I really don't remember how many samosas i made using this proportion. I made one samosa by 2-3 tsp filling.
INGREDIENTS:-
Ready made samosa patty - as needed
grated cabbage - 1/2 small
baby potatoes, boiled - 5
Dried green peas, soaked & cooked - 2 cups
garlic, chopped - 5 flakes
ginger garlic paste - 1tsp
red chilly powder - 1tsp
turmeric pow - 1/4 tsp
cumin seeds - 1/2 tsp
garam masala pow - 1/2 tsp
chat masala - 1/2 tsp
coriander leaves, chopped - 1 tblsp
lime juice - 1 or 2 tsp
salt to taste
oil to deep fry
cornflour - 1 tblsp
METHOD:-
1. Heat pan, splutter cumin seeds , add ginger garlic paste & fry till raw smell goes.
2. Add chopped garlic & grated cabbage & stir it for 2-3 mins.
3. Now add all the powders & mix well.
4. Now add boiled, peeled, smashed potatoes (you can use normal potatoes too. Use 2 if medium, use 1 if large) & cooked dried green peas (soak them over night & pressure cook for 2-3 whistles) & mix well.
5. Now switch off the stove. Add salt to taste, lime juice & coriander leaves & mix well. Your filling is ready now.
6. Dilute cornflour into 1/2 cup water.
7. Place a samosa patti on a clean & dry surface & fold the right bottom corner of the samosa patti on the opposite side to form a triangle. (use diluted cornflour paste to seal it)
8. Fill 2-3 tsp of filling we made & close them with remaining patty portion to form a triangle. Again seal them using diluted cornflour paste.
9. Repeat step 7 & 8 for remaining patties.
10. Heat oil & deep fry them until golden brown.
11. Serve hot with dates imli chutney or tomato ketch up.
HAPPY COOKING :))))))))
Baingan Ka bhartha was in my wish list since long time. One day saw bhartha baingan in a grocery store MORE and couldn't stop myself from buying it. Bhartha baingan is slight different from usual baingans. Belive me it tasted awsome with that unique smell. But i felt i made it little dry but still not added water by thinking that unique smell will go. Btw, i adopted this recipe from VEG RECIPES OF INDIA.
INGREDIENTS:-
Aubergine/egg plant - 1 large
onion, finely chopped - 1/2 cup
tomato, finely chopped - 1 cup
garlic flakes, finely chopped - 5-6 medium
green chilly, chopped - 1
red chilly powder - 1/4 tsp
oil - 1.5 tblsp
coriander leaves, chopped - 1tblsp for garnishing
salt - as required
METHOD:-
1. Rinse the baingan/egg plant/ aubergine in water & pat dry it using kitchen napkin. Apply some oil all over & keep it for roasting on an open flame.You can also grill or roast the baingan in oven. But then you won't get smoky flavour of the baingan. Keep the egg plant turning after a 2-3 mins on the flame, so that it's evenly cooked.
2. Roast the aubergine till it is completely cooked & tender. With a knife check the doneness. The knife should slid easily in aubergines wihout any resistance.
3. Peel the skin of roasted baingan.
4. Chop the eggplant finely or you can even mash it.
5. In a kadai or pan, heat oil. Then add finely chopped onion & garlic.
6. Saute the onion till they are translucent. Don't make them brown.
7. Add chopped green chillies & saute for a minute.
8. Add in the chopped tomatoes & mix well.
9. Saute the tomatoes till oil gets seperating from the mixture.
10. Now add the red chilly powder, stir & mix well.
11. Add the chopped/mashed cooked baingan.
12. Stir the baingan very well in the onion-tomato masala mixture.
13. Season with salt. Stir & saute for 4-5 mins more.
14. Finally stir in the coriander leaves with the baingan bhartha or garnish it with them.
15. Serve hot with rotis/rice.
HAPPY COOKING :))))))
and here's an tip:-
While buying baingan for bhartha , go for the ones which are light. Heavy brinjal indicates that there are ripe seeds in it & this may spoil the taste of the bhartha.
My today's recipe is ROTI NU SHAAK from TARLA DALAL. It's a gujju dish from leftover chapathis. In original recipe they have not added onion & garlic. But i found it tasteless so added onion & garlic. While eating i added raosted ground nuts too. & it tasted much much better. originally it is a microwave recipe but i prepared it on stove top.
INGREDIENTS:- 
leftover chapathis - 3 torned into small pieces
curds - 2 tbl sp
onion, chopped - 2 small
garlic flakes, chopped - 7
tomato, chopped - 1 small
chole masala pow - 1/2 tsp
mustard seeds - 1/2 tsp
cumin seeds - 1/2 tsp
turmeric pow - 1/2 tsp
oil - 3-4 tsp
green chillies, chopped - 1tsp
roasted ground nuts - 2 tbl sp (optional)
slat to taste
coriander leaves, chopped - 1 tbl sp for garnishing
METHOD:-
1. Combine the chapati, curds, turmeric powder, salt and ¾ cup water in a deep bowl, mix well and keep aside for 10 minutes. & then mash them nicely & keep aside.
2. Heat oil in a non stick pan & add mustard seeds, when it splutters add jeera & fry till light brown.
3. Now add onion & garlic & fry till light brown.
4. Now add tamato & fry till mushy.
5. Add chole masala powder & fry for sometime.
6. Now add mashed chapathi mixture & mix them well for 15 mins in low/medium flame.
7. When done add roasted ground nuts & mix them well again.
8. Garnish with chopped coriander leaves & serve hot.
HAPPY COOKING :)))))))
and here's a tip:-
You can add chopped & cooked veggies & fried cashew nuts to enhance the taste.
