CARROT VADAI !!!!



INGREDIENTS:-

1 cup grated carrot

1 cup thoor dal
1 tsp garam masala pow
1 sring corr leaves
1 spring curry leaves
5 gr chillies
1 big onion
1 tsp chilly pow
a pinch hing
salt 2 taste
 

METHOD:-

1. Soak the thoor dal in water for 30 mins and grind it without adding water. Don't grind it 2 a smooth paste.
2. Add grated carrot+chopped onion+corr leaves+gr chillies+salt+hing+garam masala pow to grounded dal.
3. Mix thoroughly and make small vadas and deep fry it.

HAPPY COOKING :))))))))

IDLY FRY !!!!!



I am not a great fan of IDLY. But i like IDLY FRY very much. I tasted this dish  for the 1st time at HOTEL DIANA, UDUPI. Best way to use left over idlies.

INGREDIENTS:-

Idlies - 3-4

Oil for deep fry



 METHOD:-

1. Cut idlies length wise.
2. Keep it in fridge for 1/2 an hour.
3. Heat oil in a kadai and deep fry them.
4. Serve hot with tomato ketch up or any chutney of your choice.

HAPPY COOKING :)))))))))

ALOO PARATA !!!!

I adapted this recipe from TARLA DALAL...ALOO PARATA is a famous Punjabi dish and it goes well with curds, dal fry, dal palak (click here for dal palak recipe) etc.

INGREDIENTS:-

FOR THE DOUGH:-

whole wheat flour - 2 and 1/4 cups

salt - 1/2 tsp

ghee - 2 tbl sp

FOR THE STUFFING:-

potatoes , boiled - 4

onion, chopped - 1

coriander leaves, chopped - 1 tbl sp

green chillies, chopped - 4

dried mango pow(amchur pow) - 2 tsp

chilly pow - 1/2 tsp

cumin seeds(jeera) - 1 tsp

salt to taste

ghee - 1 tsp

OTHER INGREDIENTS:-

ghee - 1 tbl sp for cooking

METHOD:-

For the dough:-

1. Sieve the flours with the salt.

2. Add ghee and mix well. Add enough water and make a semi soft dough and keep aside

For the stuffing:-

1. Mash the potatoes coarsely or cut into very small pieces. Keep aside.

2. Heat the ghee in a vessel, add cumin seeds and onion and fry for atleast 3 mins.

3. Add the green chillies and fry again for 1 min.

4. Add the potatoes+salt+coriander+chilly pow+amchur pow. Mix well and cook for 1 min.

5. Cook the mixture and keep aside.

How to proceed:-

1. Knead the dough and divide into 10 portions.

2. Roll out one portion of the dough into a circle of 125 mm. (5") diameter.

3. Place one portion of the prepared filling in the centre of the dough circle.

4. Bring together all the sides in the centre and seal tightly.

5. Roll out again into a circle of 125 mm (5") diameter with the help of a lil flour.

6. Cook the parata on a tawa (griddle), using a lil ghee until both sides are golden brown

7. Repeat with the remaining dough and filling to make more paratas.

8. Serve hot.

HAPPY COOKING :)))))

PANEER GHEE ROAST !!!!!

Paneer Ghee Roast is a yummiest paneer recipe. You can have it as starter or you can have it with dosa/rotis too. Well i liked it with neer dosa/pan polo. I adapted this recipe from my FB friend ARCHANA SHENOY PRABHU.

INGREDIENTS:-

Paneer - 500gms

coriander seeds - 1/2 tbl sp

jeera - 2 tsp

mustard seeds - 1/4 tsp

methi seeds - 1/4 tsp

garlic flakes - 8-10

red chillies - 18 (10 long red chillies+8 guntur chillies)

tamarind - marble size

salt to taste

ghee - 2 and 1/2 tbl sp

curry leaves - 10-12

METHOD:-

1. Fry coriander seeds+jeera+mustard seeds+methi seeds+garlic cloves+curry leaves in lil oil.

2. Then grind this along with long red chillies+guntur chillies with small marbled sized tamarind and salt to taste.

3. Marinate paneer with this masala in 1 tbl sp ghee for 2 hrs.

4. In a kadai, put 1 and 1/2 tbl sp ghee for 2  hrs.

5. Allow this to cook until masala coated all over and ghee leaves the sides.

(neer dosa/ pan polo and paneer ghee roast)

HAPPY COOKING :))))))))))))

BREAD CUPPIZZAS !!!!!!

INGREDIENTS:-

Bread slices - 6
Onion - 1 small, finely chopped
Capsicum - 1/2, finely chopped
Sweet corn kernels - 1/4 cup
Tomato Sauce - to taste
Pizza Seasoning / Red chili flakes - a little
Cheese - 2 cubes, grated

METHOD:-

1. Cut the bread slices into round shapes using a container lid or anything similar that can be used to cut.
2. Make sure these rounds just a little bigger than the round of your muffin/cup-cake tray.
3. Slightly flatten out these little round pieces using a rolling pin.
4. Apply butter on the outer sides of these slices and place them in the muffin tray.
5. Smear a little tomato sauce in each little bread cups.
6. Arrange some chopped onions, chopped capsicum and some corn kernels in each and top it with grated cheese.
7. Gently took them in the tray, and make sure they are slightly caved in, to give a cup-like formation in the tray.

8. Sprinkle some pizza seasoning and red chili flakes.
9. Bake the cuppizzas for 2 minutes of till the cheese has melted well and the bread begin to turn brown.

HAPPY COOKING:))))))))))))))))))

EGG SUKHKHA IN A JIFFY !!!!!!

I adapted this recipe from NUTAN'S KITCHEN. This is an easy and quick recipe and you can also call it as EGG BHAJI.

INGREDIENTS:-

Eggs, boiled & cubed) - 6

onions, chopped - 6

green chillies, chopped finely - 8

turmeric pow - 1/2 tsp

salt as per taste

oil - 2 tbl sp

coriander leaves - 1/2 cup (finely chopped for garnishing) 

METHOD:-

1. In a heavy bottomed pan, add oil,  add green chillies.

2. When the chillies change its colour add chopped onions, saute till light brownish in colour.

3. Add turmeric pow and salt.

4. Mix the cubed boiled eggs. Stir well.

5. Garnish with corr leaves.

HAPPY COOKING :)))))

CHOCO COCONUT PUDDING !!!!!

This is my own recipe. Wanted to make something else but finally came out with this :D But the result is too good. So, thought of sharing it with you all. 

INGREDIENTS:-

For the chocolate layer :-

gelatin - 3 gms

milk - 1 cup

sugar - 2 tbl sp

chocolate syrup - 2 tbl sp

For the coconut layer:-

coconut milk - 1 cup

cornflour - 1 tbl sp

sugar - 3-4 tbl sp

METHOD:-

For coconut layer:-

1. Make a paste of the cornflour and 2 tbl sp of the coconut milk.

2. Heat the remaining coconut milk with the sugar

3. when it comes to a boil, add the cornflour paste and stir till it becomes thick.

4. Remove from the fire, cool slightly and strain.

5. Pour it into a square/round tray.

6. Refrigerate it for 15-20 mins till it sets.

For the chocolate layer:-

1. dissolve the gelatin in milk.

2. In a kadai add this milk+chocolate syrup+sugar and mix well.

3. Continue stirring till the sugar dissolves.

4. Switch off the stove and let it cool.

5. Pour this over the set coconut layer and allow it to set in the refrigerator for 1 hr or so.

6. Then unmould it in a plate and cut it into your desire shapes and eat it chilled.

HAPPY COOKING :))))))

and here's an tip:-

You can add strawberry/rose/butter scotch syrup or any other syrup instead of chocolate syrup.

GINGER BUISCIT CAKE !!!!!!!!!!

This is my own recipe.  Inspired by BISCUIT CAKE recipe i tried it with ginger biscuits. Just added more sugar and milk according to my taste. Luckily it came out very well.

INGREDIENTS:-

milk cookies biscuits - 1 pkt(97.5 gm)
ginger nut cookies biscuits - 1 pkt (67 gm)0
sugar - 6 tsp
milk - 3/4 cup
ENO fruit salt - 1 tsp

METHOD:-

1. Crush both biscuit packs in mixer. When it become powder add sugar and milk and stir again in mixer. Then add ENO fruit salt and again mix in mixer.
2. Grease the microwave safe bowl with ghee/butter and pour this mixture in it.
3. Microwave for 5 mins. Your yummy hot cake is ready.

HAPPY COOKING :)))))) 

KHARA BATH/ SPICY UPMA !!!!!

INGREDIENTS:-

course semolina(regular white rava/sooji) - 1 cup

onion, finely chopped - 1 big

coriander leaves, finely chopped - 2-3 tbl sp

grated coconut - 2 tbl sp

cashew nuts - 8 - 10

sambaar pow - 1 tsp 

ghee - 1 tbl sp

salt - 1 tsp

sugar - 2 tsp

VEGGIES REQUIRED:-

tomato, finely chopped - 1 big

carrot, grated - 1 medium

french beans, finely chopped - 8-10

capsicum. finely chopped - 1/2 small

cooked fresh/frozen green peas - 1 fistful

FOR THADKA:-

coconut oil - 2 tsp

mustard seeds - 1/2 tsp

curry leaves  - 8 - 10

green chillies - 3

METHOD:-

1. Dry roast rava until the aroma starts and turn light brown in colour, cool it.

2. Heat 1 tbl sp ghee in a kadai and add cashew nuts and fry them till it turns golden brown and keep it aside.

3. To the same kadai, add mustard seeds and let it crackle.

4. Now add chopped green chillies, curry leaves and fry for seconds.

5. Now add finely chopped onions and fry until they turn light brown in colour.

6. Add finely chopped beans, capsicum, peas, tomato and cover it and cook for 3-4 mins.

7. Add sugar, salt and sambaar pow to it and cook for a minute.

8. Meanwhile boil water in a separate container in the ratio ( 1 cup rava:4 cup water) until it bubbles.

9. Add boiling water to it in the ratio pf 1:4( 1 semolina:4 water) and cover it and let it again come to boil.

10. When the water bubbles add semolina by continuously stirring it.

11. Add grated coconut to it. Cover it and cook for 2-3 mins on low flame until semolina is completely cooked.

12. Garnish with coriander leaves.

HAPPY COOKING :)))))))

CAPSICUM-PEAS FRIED RICE !!!!!

INGREDIENTS:-

Basmathi rice - 1 cup

Water - 2 cups

Salt to taste

Cloves- 4

Cinnamon - 1 inch

Onion - 2

Garlic Flakes - 10 (optional)

Capsicum - 2

Fresh/frozen green peas - 1/2 cup

Green chilly - 1

Oil/ghee - 1 tbl sp

METHOD:-

1. In a cooker add basmathi rice+2 cups of water+lil salt and take 2 whistles.

2. Spread this cooked rice in a broad plate and let it cool.

3. Fry in oil/ghee, cloves+cinnamon and then finely chopped onion+garlic flakes.

4, Fry little bit then add boiled green peas+lengthwise chopped capsicum+green chilly cut length Wise+lil salt and fry it for a while.

5. Now add cooked rice and mix well.

HAPPY COOKING :)))))))

and here's an tip :-

To increase the taste add mushrooms while frying capsicum.