Tuesday, December 26, 2006

PANEER ki SABZI

Type of Meal

Mostly for dinner .

Preparation Time : 10 minutes
Cooking time : 20 minutes

Ingredients

Paneer - 200 grams
Tomatoes (medium) - 2
Onions (large)[chopped] - 2
Coriander powder - 1/2 teaspoon
Cumin powder - 1/2 teaspoon
Chili powder - 1 teaspoon
Turmeric powder - 1/4 teaspoon
Garam masala - 1 teaspoon
Cream - 1/2 cup
Butter - 2 tablespoon
Oil (for deep frying)
Oil - 5 tablespoon
Salt (to taste)
Coriander leaves (for garnishing)

Method

1. Cut the paneer in the shape of cubes and deep fry lightly in oil.
2. Boil water and put tomatoes in boiling water for 30 seconds. Take out and remove skin.Grind to the fine paste.
3. Heat the oil in a frying pan and fry the onions till pinkish-golden in colour.
4. Add the tomato paste and fry until oil starts leaving from the sides.
5. Add the coriander powder, cumin powder, chilli powder, turmeric powder, garam masala and salt. Add little amount of water and fry for 3 minutes.
6. Add water and cream. Cook on low heat for few minutes.
7. Add paneer and butter, cook for few minutes more.
8. Garnish with coriander leaves and serve.

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Thursday, December 21, 2006

PAPAYA CHATNI

Type of Meal

Mostly for teatime .

Preparation Time : 5 minutes
Cooking time : 15 minutes

Ingredients

Raw papaya - 500 gm
Mustard seed - 1 teaspoon
Red chilies (dry) - 2
Salt - 1 teaspoon
Turmeric powder - 1/4 teaspoon
Sugar - 1/2 cup
Refined oil - 2 tablespoon
Lime juice - 2 tablespoon

Method

1. Wash and grate ( coarsely) the papaya.
2. Heat oil in a kadai.
3. Add mustard seed and dry red chilies(break it into 2-3 pieces).
4. Now add grated papaya, mix well.
5. Fry for 3-4 minutes and cover the kadai with a lid.
6. After 2 minutes add salt and turmeric powder to it.
7. Again cover it for 5 minutes and cook on low heat.
8. Add sugar, lime juice and cook for 2-3 minutes more.

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Friday, December 15, 2006

CHOLEY BHATURE


Type of Meal

Mostly for dinner .

Preparation Time : 3 hours
Cooking time : 40 minutes

Ingredients

For Bhature:
Plain flour (Maida) - 2 cups
Yogurt - 3/4 cup
Vegetable Oil (for frying)
Baking powder - 2 teaspoon

For Choley:
Garbanzo beans (kabuli chana) - 2 cups
Onion (chopped) - 1
Tomato (chopped) - 1
Ginger paste - 1/2 teaspoon
Garlic paste - 1/2 teaspoon
Turmeric Powder - 1/2 teaspoon
Chilly Powder - 1/2 teaspoon
Coriander pd. - 3/4 teaspoon
Green chilies - 2
Bay Leaves - 2
Cumin seeds - 1 tsp
Oil - 3 tablespoon
Cilantro (dhania patta)[chopped] - 2 tablespoon
Garam masala - 1/2 tsp
Salt (to taste)

Method

Choley:
1. Soak the garbanzo (kabuli chana) in water, overnight. (Add 1/2 teaspoon baking soda also and cover it.)
2. Wash and boil in a pressure cooker, until tender in touch.
3. Heat oil in a kadai, add cumin seeds (jeera), green chilies and bay leaves.
4. Add onion and fry till reddish in colour.
5. Add ginger-garlic paste and chopped tomatoes to it and fry.
6. Then add soaked garbanzo (chick peas) salt, red chili powder, turmeric powder, coriander powder, 1/2 cup of water and cook.
7. Fry until its start leaving oil on the sides of kadai.
8. Add garam masala powder, coriander leaves (cilantro), and water and cook for few minutes.
9. Put it in a pressure cooker, close the lid and wait for 2 whistles to come, then lower the flame and cook for 5-6 minutes.
10. Garnish choley with sliced pieces of onion and chopped coriander.

Bhature:
11. Sieve the plain flour (maida), add yogurt and baking powder and knead to a stiff dough. If needed add a little water and keep aside for 2-3 hours.
12. Before rolling it, knead it again with little oil.
13. Make small balls from dough, of diameter 2 inches and roll like thick puri. (Roll it from one side only)
14. Heat enough oil in a kadai and fry till slightly pinkish and creamish in colour.
15. Serve hot chole-bhature.

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Thursday, November 09, 2006

KADHI-PAKORA

Type of Meal

Mostly for lunch .

Preparation Time : 5 minutes
Cooking time : 25 minutes

Ingredients

Gram flour (besan) - 2 cups
Slightly soured buttermilk - 3 cups
(1/2 cup sour curd + 2 and 1/2 cups water)
Baking powder - 1 pinch
Turmeric powder - 1 teaspoon
Red chilly powder - 1 teaspoon
Cumin powder - 1/2 teaspoon
Coriander powder - 1/2 teaspoon
Cumin (jeera) - 1/2 tsp
Garlic paste - 1/4 teaspoon
Garlic (finely chopped) - 1 teaspoon
Oil - 7-8 tablespoon
Salt (to taste)
Dried red chilly - 2
Bay leaves - 2

Method

Pakoras (Bari) Preparation

1. Prepare thick and smooth batter out of 1 and 1/2 cups of besan. Beat the batter properly.

Testing - To check whether batter is done or not, drop small amount of batter with your finger-tips in a bowl full of water, if it comes close to the top surface of water, it means the batter is done.

2. Add 1/2 teaspoon of turmeric powder, 1/2 teaspoon red chilli powder, garlic paste, salt and baking soda in the batter. Mix well.
3. Heat oil in a kadai, make small round balls of 1/2 inch diameter, with the batter and deep fry.
4. When the pakoras starts to turn slightly red in colour, take it out from the oil.




Curry Preparation

5. In rest of the gram flour (besan) add butter milk (beaten curd and water mixture), turmeric powder, red chilli powder, coriander powder, cumin powder, salt and make a watery solution of it.
6. Heat 1 tablespoon of oil in kadai, add cumin seeds, bay leaves, dried red chilli and chopped garlic. When cumin starts to splutter, add the watery solution to it and keep stirring continuously so that solution does not stick to the base.
7. When solution begins to boil, add pakoras (bari), and bring to boil.
8. After 3-4 minutes put off the flame.
9. Serve Kadhi-Bari with rice.



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Friday, November 03, 2006

CHANNA(red) CURRY

Type of Meal

Mostly for dinner .

Preparation Time : 10 minutes
Cooking time : 30 minutes

Ingredients

Red Channa - 2 cup
Onion(chopped) - 2
Tomato(chopped) - 1
Ginger-Garlic paste - 1 teaspoon
Coriander leaves(chopped) - 3 tablespoon
Turmeric powder(haldi pd.) - 1/2 teaspoon
Red chili powder(mirch pd.) - 1/4 teaspoon
Coriander powder(dhania pd.) - 3/4 teaspoon
Cumin powder(jeera pd.) - 1/2 teaspoon
Garam masala powder - 1/2 teaspoon
Cumin seeds(jeera) - 1/2 teaspoon
Bay leaf(tejpatta) - 1
Green chilies(slit lengthwise) - 2
Oil - 3 tablespoon Salt (to taste)

Seasoning
Ghee - 1teaspoon
Badi illachi - 1

Method

1. Soak the channa in water overnight (6-7 hrs), then wash with running water and drain.
2. Add channa in plenty of water and pressure-cook, till very tender to touch. (Approx. 4-5 whistles)
3. Cool cooker before opening lid.
4. Keep half cup of boiled channa aside, and grind left channa in a blender, till it becomes fine paste.
5. Heat oil in a pan, add cumin seeds and bay leaf, and then add green chilies and onions.
6. When onion becomes pink in colour, add boiled channa(whole channa), ginger-garlic paste and saute for 2 minutes.
7. Now add chopped tomato, haldi powder, jeera powder, dhania powder and mirch powder.
8. After 2-3 minutes add channa paste and fry on high to medium heat.
9. If masala becomes very thick, then you can add a little amount of water and fry till oil starts releasing on the side of the kadai.
10. Add salt, water and coriander leaves. Cover with a lid, when it starts boiling, reduce flame to low and let it simmer for 7-8 minutes.
11. For seasoning heat ghee and add badi illachi and add it to the curry.
12. Serve with rice.

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Monday, October 30, 2006

SPINACH POTATO CURRY

Aloo-Palak Curry


Type of Meal

Mostly for Lunch and Dinner .

Preparation Time : 7 minutes
Cooking time : 20 minutes

Ingredients

Potato (boiled) - 3
Spinach (palak saag) - 2 bunch
Onion (medium) - 2
Ginger paste - 1/4 teaspoon
Garlic paste - 1/2 teaspoon
Tomato (chopped) - 1
Coriander powder - 1/2 teaspoon
Cumin powder - 1/4 teaspoon
Red chili powder - 1/4 teaspoon
Turmeric powder - 1/2 teaspoon
Green chilies (slit length-wise) - 2
Fenugreek seeds - 1/8 teaspoon
Oil - 3 tablespoon
Salt (to taste)

Method

1. Wash and chop palak roughly. Grind in a blender.
2. Heat oil in a kadai, put fenugreek seed (methi)then add onions and fry nicely.
3. Add all spices - ginger-garlic paste, green chilies, coriander powder, cumin powder, red chili powder, salt and turmeric powder. Add little amount of water and saute well.
4. Add tomatoes and cook for few minutes.
5. Add palak paste into it, fry on medium heat for 4-5 minutes then cover it and lower the heat . Cook 4-5 minutes more
6. Cut boiled potato in cubes. Turn the heat to high, drop potato cubes into the frying palak masala.
7 . Cover and cook for 2-3 minutes.
8. Serve hot with chapati or naan.

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Thursday, October 26, 2006

KADHAI PANEER




Type of Meal

Mostly for dinner .

Preparation Time : 5 minutes
Cooking time : 25 minutes

Ingredients

Cottage cheese (paneer) - 300 gm
Onion (cut lengthwise) [large] - 1
Capsicum (cut lengthwise) - 1
Whole red chili (dry) - 1
Garlic paste - 1/2 teaspoon
Ginger paste - 1/2 teaspoon
Tomato puree - 2 tablespoon
Turmeric pd. - 1/2 teaspoon
Red chili pd. - 1/2 teaspoon
Garam masala pd. - 1/2 teaspoon
Coriander seeds (pounded) - 1 teaspoon
Fenugreek leaves (dry) [kasuri methi] - 3/4 tablespoon
Oil - 4 tablespoon
Salt (to taste)

Method

  1. Cut paneer into small cubes
  2. Heat oil in a kadai put dry red chilly in it, add chopped onions and saute till pinkish in colour
  3. Add ginger-garlic paste and fry for few minutes on medium flame
  4. Add red chili powder, pounded coriander seeds, turmeric pd, tomato puree and stir-fry 2-3 minutes
  5. Add capsicum continue frying it on medium heat till masala starts leaving oil
  6. Add kasuri methi, garam masala powder and 1/2 cup of water into it
  7. Add paneer and salt. Cook for 3-4 minutes on low flame
  8. Serve hot with Nan or Paratha.
    Enjoy Kadai Paneer.


Let me know if the Kadhai Paneer Recipe is easy to understand

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Wednesday, October 25, 2006

PINEAPPLE CHUTNEY

Type of Meal

Used with Lunch, Dinner, Snacks.

Cooking Time : 12 minutes.
Preparation Time : 3 minutes.

Ingredients

Pineapple(grated) -1 cup
Raisin (kismis) - 1/2 cup
Sugar - 1 cup
Roasted cumin pd. - 1 teaspoon
Ginger (minced)- 1 teaspoon
Whole red chilly - 1
Lemon juice - 1 tablespoon
Oil - 1 tablespoon
Salt (to taste)
Water - 1/4 cup
Mustard seeds(sarso) - 1/8 teaspoon
Cumin seeds(jeera) - 1/8 teaspoon
Fennel seeds (Sanuf ) - 1/8 teaspoon
Fenugreek seeds (methi) - 1/8 teaspoon
Onion seeds (kalunji) - 1/8 teaspoon
(Above five seeds, combined called 'Panch Phoran')

Method

1. Heat oil in a kadai, add red chilly and all five seeds called 'panch phoran'.
2. When splutters add pineapple, raisin, ginger, sugar and salt.
3. Cover with lid and let it simmer on low heat, for 5-6 minutes.Stir occasionally.
4. Now add lemon juice, cumin powder, water and stir. Cook till chutney is thick.
5. Cool and serve with stuffed paratha.

TIPS

You can store it in a clean bottle and refrigerate.

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Tuesday, October 24, 2006

PRESSURE COOKER CAKE

Easy Home Made Cake


Type of Meal


Bakery ( Simple Cake )


Preparation Time : 20 minutes
Cooking time : 40 minutes


Ingredients


Plain flour (maida) - 1 and 1/2 cup
Powdered sugar - 1 cup
Egg - 1
Refined oil or plain butter - 1/2 cup
Baking soda - 1 teaspoon
Milk - 1 cup
Vanilla essence - 1 teaspoon




Method


Mixture Preparation ( Batter )


1. Beat the egg very well until it becomes lighter and looks like double the original quantity. (As you do while making omlete )
2. Mix sugar and oil together and stir them pretty hard till the mixture becomes light and fluffy.
3. Add the beaten egg to this mixture. Mix well to blend all ingredients thoroughly.
4. Now prepare a mixture of plain flour (maida) and baking powder and sieve it to avoid any lump.
5. Now gradually add this maida mixture, to the batter prepared by mixing sugar, oil and egg.
Note: As you stir the mixture, it will become dense. Add some milk in small amount to make it smooth. Keep on repeating the process of adding maida and then milk as required, till batter is well blended (It should look fluffy/ soft).
6. Add Vanilla essence to the batter and again blend thoroughly.


Cake Preparation


7. Grease the baking tin (or cake tin) with oil and dust it by sprinkling maida over greased surface evenly.
Note: Use baking tin of 6 inch in diameter, so that it can easily get into the pressure cooker.
8. Pour the mixture into the greased baking tin.
Note: Baking Tin should be made of Aluminium
9. Heat the presure cooker on high heat for 2 minutes.

Caution: If baking tin comes into direct contact of the base of cooker, it can harm ( overbake ) the cake.
Remedy: Use cooker container which has big holes in it. You can put the baking tin on that container and then put it inside the presure coker. Even if you do not have the cooker container cake can be made, but there is a big chance of getting its lower part overbaked

10. Now put the cake tin containing the cake batter, inside on cooker dish.( Do not put water inside the pressure cooker)
11. Close the cooker lid and do not put the whistle on the lid.Lower the flame from high to low after 2 minutes.
12. Let it cook for 40 minutes, then switch off the heat. Do not open the lid immediately.

Cooked Cake Testing


13. After 10 minutes open the lid to check whether the cake is done. Put a skewer inside the cake. (Skewer - a long thin pointed piece of metal or wood, used to test whether something is completely cooked )
14. If the mixture will not stick on it, means that cake is done.
15. Serve.


Tips:
For Vegeterian People


You can make the cake without egg. Just add 1/2 cup refined oil more.
Make sure that you stir it pretty hard, till you find air bubble in the batter.


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Wednesday, October 18, 2006

KELE KA KOFTA

Raw Banana Curry

Type of Meal

Mostly for dinner .

Preparation Time : 5 minutes
Cooking time : 20 minutes

Ingredients

Bananas (raw) - 5
Gram flour (besan) - 2 tablespoon
Onion [medium] (chopped) - 2
Tomato [small] (chopped) - 1
Garlic paste - 1/2 teaspoon
Ginger - 1/4 teaspoon
Cumin pd. - 1/4 teaspoon
Turmeric pd. - 1 teaspoon
Red chilli pd. - 1/2 teaspoon
Coriander pd. - 1/2 teaspoon
Meat masala. - 1/2 teaspoon
Garam masala pd. - 1/4 teaspoon
Green Chilies(chopped) - 2
Cumin seeds - 1 tsp
Coriander leaves (chopped) - 2 tablespoon
Bay leaf - 1 no
yoghurt (dahi) - 1/2 tablespoon
Mustard oil (for deep frying)
Salt ( to taste)

Method

1. Boil the bananas and peel off the outer cover after boiling.
Note: At the time of boiling, put 1 teaspoon oil, it will prevent the cooker's surface from getting black.
2. Mash them well and add 1/2 teaspoon turmeric pd, cumin pd, red chilli pd, salt, ginger and garlic paste. Mix well.
3. Make small balls of 1 inch diameter out of this banana mixture. Roll each ball in gram flour.
4. Heat oil in a kadai and deep fry over medium heat, till golden brown in color.
5. Heat 3 tablespoon of oil in kadai and add cumin seeds and bay leaf. After cumin seeds cracle add green chilies and onion. Fry till turns to pink in colour.
6. Then add chopped tomato. Add ginger-garlic paste and saute well. till the gravy releases oil.
7. Now add turmeric pd, red chilli pd, coriander pd, meat masala pd, garam masala pd, salt and yoghurt.
8. After 4-5 minutes, if masala starta releasing oil, add water.
9. After 2 minutes add the deep fried banana balls and reduce the flame to low.
10. Kela ka kofta is ready to serve, hot garnished with coriander leaves.

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Tuesday, October 17, 2006

CHILLY CHICKEN

Type of Meal

Mostly for dinner (Party Time).

Preparation Time : 30 minutes
Cooking time : 15 - 20 minutes

Ingredients

Chicken (Boneless, cut into pieces) - 450 gm
Egg - 1
Cornflour - 6 tablespoon
Garlic paste - 1/2 teaspoon
Ginger paste - 1/2 teaspoon
Yoghurt - 1 tablespoon
Garlic (chopped) - 1 teaspoon
Onions (chopped) - 1
Green chilies (chopped) - 2
Black pepper pd. - 1/4 teaspoon
Soya sauce - 1 tablespoon
Chilli sauce - 1 and 1/2 tablespoon
Vinegar - 1 tablespoon
Ajinomotto - 1/4 teaspoon
Oil - 2 tablespoon
Spring onion (chopped) - 1 tablespoon
Oil (for deep frying)
Salt (to taste)

Method

Marinate


1. Beat the egg (Just as you do while preparing omlete)
2. Prepare a thick batter with cornflour and 3 tablespoon of water.
3. Mix well the batter, beaten egg, salt, yoghurt, ginger and garlic paste.
4. Put the chicken into the mixture and roll it so that the chicken pieces are coated with the batter.
5. Cover and leave it for 20 minutes.

Cook

6. Heat the oil in a kadai, for deep frying (on high heat), put chicken and lower the heat to medium. Fry till chicken is cooked properly.

7. Heat oil in a pan, add green chilies, chopped garlic and fry for a minute. Now add onion into it, again fry till onions turn pink in colour.
6. Add Soya sauce, Chilli sauce, ajinomotto, pepper powder, vinegar, salt and 1/2 tablespoon cornflour dissolved in water. Now add chicken and little water. Cook for 3-4 minutes.
7. Serve hot, garnished with spring onion (Onion with green leaves).

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Monday, October 16, 2006

How to make Paneer - Cottage Cheese

Preparation Time : 2hrs 30 min

Ingredients

Milk - 2 liters
Vinegar or lemon juice - 3-4 tablespoon

Other material
Cotton cloth (thick)

Method

1. Boil the milk on high heat in a thick bottomed sauce-pan. (make sure that during boiling, milk does not burn or spill out from the pan)
2. As soon as milk starts boiling turn the heat to medium and then add vinegar or lemon juice to it. Now keep on stirring the milk very slowly.
3. Some solid will start separating from whey (Chena water), in about 2-3 minutes (whey - yellowish liquid that is left from milk after the solid part has been separated).
Note: If whey is not transparent, add a little more vinegar or lemon juice to it and stir slowly..

4. Filter the mixture through a strainer and put the solid in the cloth and wrap it.
5. Put it on the reverse of a flat surface plate and put a heavy weight on it, to let the extra water squeeze out of it.
6. Tilt the plate slightly, so that liquid can squeeze out completely.
7. Leave it below the weight for atleast 2 hours.
8. Paneer (cottage cheese) is ready to cook
TIP : You can keep paneer refrigerated for 3-4 days, but before cooking it make sure that it's in good condition.
Note: Approximately you can get 270 - 280 gm of paneer out of 2 kg milk

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Friday, October 13, 2006

MASALA DOSA

Type of Meal

Mostly for dinner.

Cooking Time : 15 minute.
Preparation Time : 1 Day.

Ingredients

Rice (raw) - 2 cup
Split black gram (urad dal) - 1 cup
Fenugreek(Methi) - 1 teaspoon
Potato(boiled) - 4
Onion(chopped) - 2
Garlic paste - 1/2 teaspoon
Ginger paste - 1/4 teaspoon
Turmeric pd. - 1/4 teaspoon
Red chili pd. - 1/4 teaspoon
Mustard seeds - 1/2 teaspoon
Curry leaves - 4-5
Red chilli - 2 nos.
salt (to taste)
oil for cooking

Method

Paste Preparation

1. Wash and soak rice, urad dal and fenugreek for 6-7 hrs in water.
2. Grind (using mixer grinder) them together till they become fine paste.
3. Add salt and leave the paste for fermentation for 8 hrs.

Masala Preparation

4.Cut boiled potato in very small cubes.
5. Heat oil in a kadai, add mustard seeds and red chilies.
6. Then add curry leaves and onion, fry till light pink in color.
7. Now add ginger paste, garlic paste, turmeric powder, red chilli powder and salt into it.
8. Finally add cut potato (boiled) into it and fry for 5 minutes on medium heat.

Dosa Preparation

9.Heat the tava and grease it lightly with oil. When hot, pour paste on it and spread to make thin round shape.
Note : Always use flat tava.
10. Pour little oil along the edge. After cooking 2 minutes check if edges turns golden brown.(do not turn around dosa, cook from one side only)
11. Put masala filling in the center and roll it.(or you can fold as per your own choice also, eg: triangle shape)
12. Serve hot with Sambhar and Coconut Chutney.

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BOONDI RAITA

Type of Meal

Mostly with Lunch or Dinner.

Preparation Time : 5 minutes.

Ingredients

Boondi - 1 cup
Red Chilli pd. -1/4 teaspoon
Cumin pd.[jeera] (roasted) - 2 teaspoon
Yoghurt (dahi) - 2 cups
Green chilies(chopped) - 2
Coriander leaves(chopped) - 1 tablespoon
Mustard oil - 1/4 teaspoon
Salt to taste




Method

1. Beat the yoghurt first then add cumin pd, red chilli pd, green chilies, oil and salt. Mix well.
2. If yoghurt is too thick add little water to it.
3. Soak boondi in light warm water for 30 seconds.
4. Just before serving: add boondi to yoghurt, mix well and garnish with coriander leaves.
5. Serve Raita with rice and curry.



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Wednesday, October 11, 2006

METHI PARATHA

Type of Meal

Mostly for Lunch or Dinner.

Cooking Time : 12 minutes.
Preparation Time : 10 minutes.

Ingredients

Wheat flour (Atta) - 3 cup
Gram flour (Besan) - 1 cup
Fenugreek leaves ( Methi )[finely chopped] - 2 cup
Cumin seeds (jeera)[crushed] - 1/2
Green chilli (chopped) - 2
Chaat masala - 2 tsp
Yoghurt (dahi) - 2 tablespoon
Red chili pd. - 1/2 teaspoon
Ajwain - 1/4 teaspoon
Oil - 5 tablespoon
Salt (to taste)
Water - 1/2 cup

Method

1. Wash and pat dry methi leaves. Leaves must be dried well or else the filling will ooze out while rolling dough (Atta).
2. Mix wheat flour, gram flour,salt and oil: well with your finger tips.
3. Then add methi leaves, cumin, green chilies, chaat masala, yoghurt, ajwain and red chili powder.
4. Now knead it to make a stiff dough using water.
5. Make small balls out of dough and roll out each portion into a thin 150 mm. diameter rounds.( you can give your own shape as per your choice)
6. Heat a griddle( tava ) and Put paratha on it.
Note: Before making first paratha, the griddle should be heated for 2 minutes
7. Brush the parathas lightly with oil on both side and cook.
9. Serve hot with chatni or sabzi (Curry).

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Tuesday, October 10, 2006

Gobi Manchurian

Cauliflower Manchurian

Type of Meal

Mostly for lunch or dinner.

Cooking/ Preparation Time : 30 minutes.

Ingredients

Cauliflower [large](cut into big florettes) - 1
Spring Onion (chopped) - 1 bunch
Plain flour (Maida) - 1/2 cup
Capsicum (chopped) - 1 cup
Ginger paste - 1/2 teaspoon
Garlic paste - 1/2 teaspoon
Garlic (finely chopped) - 1/2 tablespoon
Ginger (finely chopped) - 1/2 tablespoon
Cornflour - 3 1/2 tablespoon
Red chilli powder - 1/4 tablespoon
Green chilies(chopped) - 2
Oil - 5 tablespoon
Tomato sauce - 2 tablespoon
Soya sauce - 2 tablespoon
Ajinomoto - 1/4 teaspoon
Milk - 2 teaspoon
Water - 1 1/4 cups
Salt (to taste)
Black Pepper - 1/2 teaspoon

Method

1. Boil the florettes for 2 minutes, then add milk to it and boil for 3 minutes more. Drain the water and wipe it to dry.
2. Prepare thin batter out of plain flour, cornflour, ginger paste, garlic paste, salt and red chilli powder.
3. Heat oil in a kadai, dip the cauliflower in the batter and deep fry.Keep aside.
4. In the left oil, add chopped ginger and garlic, green chilies and fry for a minute.
5. Add spring onions and capsicum, fry for 3 minutes. Keep stirring in between then add water.
6. Dissolve 1 tablespoon of cornflour to 1/4 cup of water.
7. Add it to the gravy and stir continuously till it starts boiling.
8. Cook the gravy till it becomes transparent. Add fried cauliflower, salt, tomato sauce, ajinomoto and soya sauce.
9. Boil for 3 minutes and remove.
10. Serve hot with noodles.




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Thursday, October 05, 2006

SWEET LEMON PICKLE

Type of Meal (Sweet Pickle)

Nimboo Ka Achaar

Mostly with Lunch/ Dinner

Maturing Time : 1 month

Ingredients

Lemon - 25(nos.)
Sugar - 2 kg
Turmeric pd - 2 teaspoon
Cumin pd(roasted) - 50 gm
Red chilli pd - 150 gm
Asafoetida[hing] (roasted) - 1/2 teaspoon
Salt-100 gm
Water - 1.25 lit.

Method

Lemon Preperation

1. Wash and dry lemons thoroughly.
2. Cut the lemon into 4 equal parts. Put lemon pieces into a sterilized jar, add salt and turmeric powder.
3. Cover and keep the jar out in the sun for one month
Note: Make sure that you Shake the jar at least twice a day.
4. After maturation of one month, put out lemon pieces separately on a dry plate under fan air in a room.

Syrup preparation

5. Mix sugar with water. Let it simmer on medium heat, keep stirring in between, till one string of consistency.
(to check 1 string consistency of the syrup, put one drop between your forefinger and thumb, slowly move fingers apart. If one thin string or thread is there, that means syrup is ready)
6. Add lemon pieces in the syrup on medium heat, cook till pieces come to the upper layer of the syrup. Keep aside for cooling.
7. Put it in dried glass jar.
8. Add red chilli pd., cumin pd. and asafoetida to the jar.Mix properly.
9. Keep the jar in sun for 1 day.
10. Enjoy the Lemon Pickle.

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Tuesday, October 03, 2006

MANGO PICKLE

Type of Meal (Pickle)

Mostly with Lunch/ Dinner.

Maturing Time : 7 days

Ingredients

Raw mango - 1 kg
Turmeric powder - 25 gm
Fenugreek seeds (methi) - 125 gm
Yellow mustard seeds - 100 gm
Red chili powder - 70 gm
Asafoetida (hing) - 1/2 teaspoon
Mustard oil - 1/2 kg
Salt - 125 gm

Method

1. Wash and cut mangoes into 25 mm (1 inch) pieces.
2. Roast fenugreek seeds and mustard seeda separately in a kadai. Now grind both seeds to powder in grinder.
3. Now mix mustard powder, fenugreek powder, red chili powder, turmeric powder, asafoetida, salt and mango pieces.
Note: Mix properly.
4. Put it into a sterilized glass jar, cover with a clean cloth and keep out in sun for a day.
5. After 1 day heat mustard oil and leave it for cooling.
6. Now put mustard oil into jar, cover and again keep it in sun, this time for 7-8 days.
7. Shake the jar at least twice a day.
(You can store aam ka achaar upto 1 year in cool and dry place)

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Thursday, September 28, 2006

MASALA COFFEE

Type of Meal

Mostly for Morning/ Evening drink.

Cooking Time : 1 minute.
Preparation Time : 2 minutes.

Ingredients

Whole Milk - 1 glass
Coffee - 1/2 teaspoon
Tea masala(store bought) - 1/2 teaspoon
Sugar - 1 teaspoon
Cardamom(Elaichi) Powder - 1/4 teaspoon

Method

1. Add all the above ingredients in a bowl and heat in a microwave (on gas if microwave not available) for 1 minute.
2. If using gas keep stirring in between. If using microwave take it out after 1 min and then stir it.
3. Again heat it for 1 more minute.
4. Serve hot.

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Wednesday, September 27, 2006

VEGETABLE CUTLET

Type of Meal

Mostly for Snacks or as Starter.

Cooking Time : 15 minutes.
Preparation Time : 5-7 minutes.

Ingredients

Potatoes (boiled) - 3
Green peas (boiled ) 1/2 cup
Onions (chopped) - 1/2 cup
Green chilli (chopped) 2
Bread slices - 4
Bread crumbs - 1 cup (Small pieces of Bread)
Red chilli powder - 1 tsp
Garam masala powder - 1 tsp
Turmeric powder - 1/4 tsp
Oil( for deep frying)
Salt( to taste)

Method

1. Mash the potatoes, then mix green peas, chopped onions, chopped green chilli, red chilli powder, garam masala, turmeric powder and salt to it.
2. Soak the bread in water and squeeze all the water by pressing bread between the palm of your both hands.
3. Mix bread and mixture (prepared earlier). Then knead (making flour) to make a smooth dough.
4. Take small quantity of this mixture and shape it in a form of ball. Then flatten it between palms so that it should come down to be 1 cm thickness.
5. Then roll it in bread crumbs.
6. Heat oil in a kadhai.
7. Deep fry the cutlets until golden brown.
8. Serve hot with tomato sauce.

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Tuesday, September 26, 2006

PANEER PAKORA

Type of Meal

Mostly for Snacks or as Starter.

Cooking Time : 7 minutes.
Preparation Time : 5 minutes.

Ingredients

Cottage cheese(paneer) - 250 grams
Gram Flour (Besan) - 1 cup
Red chili powder -1/2 teaspoon
Baking soda - A pinch
Water (as required)
Salt (to taste)
Oil (for deep frying)

Method

1.Make the batter (A thick Mixture created by beating the mixture, just like we do in the creation of egg omlete) by mixing gram flour and water(batter should be thick).
2. Add red chili powder, salt and soda .
3. Cut the cottage cheese into cubes.
4. Sprinkle red chili powder on each piece.
5. Dip each piece of cottage cheese into the batter and deep fry in heated oil till it turns golden brown.
6. Serve hot with coriander chutney.

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Friday, September 22, 2006

LITTI CHOKHA

Type of Meal

Mostly as Snacks, Can be used for dinner also.

Litti Preperation

Ingredients

For dough

Wheat flour (atta) - 2 cup
Yogurt (dahi) - 4 tablespoon
Water - 1/2 cup

For Filling

Sattu - 1 cup ( gram flour made by fried gram in hot sand)
Garlic( chopped ) - 4 cloves
Ginger( chopped ) - 1 tablespoon
Green chilies ( chopped ) - 2
Coriander leaves ( chopped ) - 2 tablespoon
Onion seeds ( Mangrella ) - 1/2 teaspoon
Thyme ( Ajwain ) - 1/2 teaspoon
Lemon juice - 2-3 teaspoon
Pickle masala (achar) - 3 teaspoon
Mustard oil - 2 tablespoon
Salt to taste

Method

1. Mix all the filling ingredients with sattu. Add 1/4 cup water to make the stuffing moist and easy to fill. Keep aside.
2. Add yoghurt , in flour. Mix lightly with finger tips with water knead it into stiff dough. Make balls out of dough of 2.5" to 3" diameter in size with hand.
3. Stuff 2 to 3 teaspoon sattu filling in the center of each balls and close it from all sides.
4. When all the littis are stuffed, pre-heat the oven to 375 F and put all the littis on a foil .
5. Bake till one side is brown and black spots come on the litti surface. Then turn over the litti and bake for few more minutes until that side is brown as well.
6. Take out and dip in pure ghee or butter and serve with baigan (Brinjal) ka bharta. (MIXED CHOKHA)

Check The Link below for Mixed Chokha

MIXED CHOKHA


For More Recipes

E-mail : abha_recipe@yahoo.com

Thursday, September 21, 2006

STRAWBERRY SOUP

Type of Meal

Mostly with Lunch, Dinner or for Snacks.

Cooking Time : 10 minutes.
Preparation Time : 10 minutes.

Ingredients

Ripe strawberries - 2 cup
Sugar - 1/2 cup
Lemon rind [Peeled] (grated) - 1/2 teaspoon
Lemon juice - 4 teaspoon
Cornflour - 2 tablespoon
Water - 750 ml.

Method

1. Boil the strawberries in water for 5 minutes.
2. Separate the mixture with a filter (Utensil used to separate tea leaves from the liquid tea) and then boil it for 3 minutes.
3. Add the lemon rind, lemon juice and sugar.
4. Mix the cornflour with a little water and add to the boiling soup. Cook for 2 minutes.
5. Serve cold.

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BAKED CAULIFLOWER

Type of Meal

Mostly for Lunch, Dinner.

Cooking Time : 15 minutes.
Preparation Time : 5 minutes.

Ingredients

Cauliflower - 1
Onions( chopped ) - 2
Garlic paste -1/2 teaspoon
Ginger paste- 1/2 teaspoon
C0riander pd -1 teaspoon
Chili pd - 1 teaspoon
Turmeric pd - 1/4 teaspoon
Garam masala pd - 1/2 teaspoon
Curd - 5 teaspoon
Oil - 3-4 tablespoon
salt to taste

Method

1. Cut cauliflower into big pieces, wash and wipe the pieces dry.
2. Heat oil in a kadai and fry the cauliflower for 3 minutes on low heat. Keep aside.
3. Again heat oil in kadai, add onions and fry till light brown in colour.
4. After 4 minutes add garlic, ginger, coriander, turmeric, red chili and garam masala powder and stir for 2 minutes.
5. Add the curd and salt and saute for 1 min. Mix in the cauliflower and bake this in a pre heated oven for 5minutes at 250 deg. cel.
6. Serve.

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E-mail : abha_recipe@yahoo.com

Wednesday, September 20, 2006

TOMATO CHUTNEY

Type of Meal

Used with Lunch, Dinner, Snacks.

Cooking Time : 10 minutes.
Preparation Time : 3 minutes.

Ingredients

Tomato(chopped) - 4
Red Chilies - 2 pieces
Cumin seeds(jeera)
Bay leaf(tejpatta) - 1
Ghee - 1 teaspoon
Gur( crushed ) - 1/2 cup
Salt ( a pinch )

Method

1. Heat the ghee in a thick bottomed pan or kadhai.
2. Add cumin seeds, bay leaf and red chilies.
3. Put tomato and salt.
4. Cover and let it simmer for 3-4 minutes . Lift cover and stir well again.
5. After 6-7 minutes of cooking add gur and cook on medium heat, stir constantly till it has become really thick.
6. Cool and serve.

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E-mail : abha_recipe@yahoo.com

COCONUT CHUTNEY

Type of Meal

Used with Lunch, Dinner, Snacks.

Cooking Time : 2 minutes.
Preparation Time : 6 minutes.

Ingredients

Coconut(grated) - 1 cup
Green chilies - 2
Ginger( grated) - 1 teaspoon
Nut (mungfali or badam)[roasted] - 3 tablespoon (Optional)
Salt to taste

For the tempering
Mustard seeds - 1/2 teaspoon
Red chili( broken into pieces ) - 1
Curry leaves - 5-6 Oil - 1 teaspoon


Method

1. Put the coconut, green chillies, ginger, nut and salt in a blender with a little water and grind to make a fine paste. Keep aside.
2. For tempering( chowk) heat the oil and add the mustard seeds, red chili and curry leaves and stir till the mustard seeds crackle.
3. Pour this over the chutney and mix well.
4. Serve with Idli and Dosa.

For More Recipes

E-mail : abha_recipe@yahoo.com

Tuesday, September 19, 2006

MIXED CHOKHA

Type of Meal

Mostly used with Lunch, Dinner.

Cooking Time : 15 minutes.
Preparation Time : 3 minutes.

Ingredients

Egg plant (Brinjal) - 1
Potato (boiled) - 2
Tomato - 2
Onion (chopped) - 1
Green chilies (chopped) - 2
Garlic - 2 clove
Mustard oil - 2 tsp
Salt (to taste)

Method

1. Roast egg plant and tomato over low gas flame.
2. Keep tomato aside after 6-7 minutes and roast eggplant on fire turning around till whole of its outer surface turns blackish and flaky, then put in cold water.
3. After 5 minutes remove egg plant from water and peel off its burnt skin.
4. Now mash potato, tomato and egg plant in a bowl, leaving no lums of unmashed eggplant.
5. Add onion, green chilies, garlic, salt and oil. Mix well.
6. Serve with stuffed paratha or rice-daal.

For More Recipes

E-mail : abha_recipe@yahoo.com

CHOKHA (POTATO)

Type of Meal

Mostly used with Lunch, Dinner.

Cooking Time : 3 minutes.
Preparation Time : 7 minutes.

Ingredients


Potato - 4
Onion (chopped)- 1
Green chilies (chopped)- 2
Oil- 3 tablespoon
Salt to taste


Method

Boiling Potatoes

1. Put all the washed potatoes in the container you want to boil it in.
2. Fill the container with water, so that there should be atleast 5-6 cm of water level above potatoes
3. Boil them on high heat.
4. If you are using a pressure cooker. You can leave it on the gas till it whistles 2-3 times. If the container is an open one. you need to boil it for 10-12 min

Chokha Preparation

5. Now take the potatoes out and let them cool for 2-3 min.
6. Peel the potatoes.
7. Mash them in a bowl with hand. If it is too hot to handle by hand, then you can use anything which can press the potatoes.
8. Add 1 teaspoon oil and salt to it. Mix well.
9. Heat oil in a pan.
10.Add green chilies and onion. Fry till golden brown on medium heat.
11.Add mashed potato and fry for 3 minutes.
12.Serve with rice and sabzi.

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E-mail : abha_recipe@yahoo.com

Monday, September 18, 2006

FRUIT SALAD

Type of Meal

Dessert.

Preparation Time : 5 minutes.

Ingredients

Apple( cut into small pieces)- 1 cup
Orange ( sections)- 1/2 cup
Banana ( slices )- 1/2 cup
Pineapple ( slices)- 1/2 cup

For Dressing

Mayonnaise - 1/2 cup
Orange squash - 1 table spoon
Fresh cream - 100g
Celery chopped - 1 table spoon
Salt- to taste
Pepper - to taste


Method

1. Mix all fruit pieces in a bowl.
2. Mix all the dressing ingredients together in another bowl.
3. Mix evenly to get a smooth consistency.
4. Now pour dressing in fruit bawl(as required) and mix well.
5. Chill salad before serving.

Mayonnaise : A sauce made with pepper, salt, oil, vinegar, and the yolk of an egg beaten up together.

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E-mail : abha_recipe@yahoo.com

MIXED VEGETABLE


Type of Meal (Very Healthy Food)

Mostly for Lunch, Dinner.

Cooking Time : 12 minutes.
Preparation Time : 5 minutes.

Ingredients

Cabbage ( chopped )- 400 gm
Onion ( chopped )- 3(medium size)
Tomato ( chopped )- 2
Capsicum ( chopped )- 2
French beans ( chopped )- 100 gm
Fenugreek seeds ( METHI )- 1/2 tablespoon
Pepper powder- 1 tsp
Green chilies ( chopped )- 2
Oil for frying
Salt to taste


Method

Caution: Cook the whole food on medium heat
1. Heat oil in a pan. Add methi and green chilies.
2. Then add cabbage, fry for 2 minutes. Add onion to it.
3. After 3 minutes of frying add french beans and saute well.
4. After 3 minutes put tomato and capsicum.
5. Now add pepper powder and salt. Mix well and cook for 4 minutes more.
6. Serve.

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Friday, September 15, 2006

QUICK VEG PULAO

Type of Meal

Mostly for Lunch, Dinner.

Cooking Time : 8 minutes.
Preparation Time : 5 minutes.

Ingredients

Basmati rice(soaked in water for 20 min) -1 cup
Onion( sliced ) -1
Green chilies(chopped) -2
Ginger( crushed ) -1''
Garlic( crushed ) -4 Cloves
Cauliflower -3/4 cup
Capsicum -1/4 cup
Green peas -1/4 cup
French beans - 1/2 cup
Oil - 3 teaspoon
Salt - to taste
Curd - 2 teaspoon
Biryani masala powder -1 teaspoon
Coriander (Chopped ) -2 teaspoon
Sugar - a pinch
Water(boiled) -2 cup


Method

1. Heat the oil in a kadai, add green chilies and onion.Stir for 2 minutes on low heat.
2. Mix ginger and garlic and cook for 1 minute.
3. Then add all vegetables, mix well and fry for 3 minutes.
4. Now add curd, biryani masala powder, coriander(dhania patta) and sugar.
5 Finally add the rice,salt and 2 cups of water.Cover the pot and leave it for 2 minutes.
6. Serve hot.

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Thursday, September 14, 2006

BANANA SANDWICHES

Type of Meal

Mostly for Breakfast or snacks

Cooking Time : 3-5 mins.

Ingredients

Bread slices- 10
Banana(sliced)- 2
Honey- 5 tablespoon
Butter-4-5 tablespoon

Method

1. Take two slices of bread, spread honey on slices, on one side only.
2. Put banana on one bread only.
3. Cover with another slice and roast on tava (Frying Pan) with butter.

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CUCUMBER SANDWICHES

Type of Meal

Mostly for Breakfast or snacks

Cooking Time : 5 mins.

Ingredients

Bread slices - 10
Cucumber(sliced) - 1
Paneer (grated) - 1 cup
Butter - 4-5 tablespoon
Coriander Leaves(Dhania Patta/ Cilanthro ) chutney - 1 tablespoon
Salt (to taste)

Method

1. Take two slices of bread, spread coriander chutney on slices on one side only.
2. Put cucumber and grated paneer on one bread, sprinkle salt.
3. cover with another slice and roast on tava (Frying Pan) with butter.

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CHILA CHAT( Besan Pancake )

Type of Meal

Mostly for Breakfast or snacks

Cooking Time : 5 mins.
Preparation Time : 5 mins.

Ingredients

Besan (gram flour)- 1 cup
Turmeric powder (haldi)- 1 teaspoon
Cumin powder (jeera)- 1/2 teaspoon
Onion(chopped )-1
Green chilies(chopped)- 2
Tomato( chopped )- 1
Chopped coriander- 2 tablespoons
Coriander chutney
Aamchur powder[Dried mango powder] (optional)
Salt ( to taste )
Oil


Method


1. Take besan in a bowl, add salt, haldi powder, jeera powder to it.
2. Mix all the ingredients and make a thick batter using water.
3. Heat the oil in a pan.
4. Spread the batter to make a 2 mm. thick pancake.
5. Cook on both sides till golden brown.
6. Now spread coriander chutney on pancake and put layer by layer onion, tomato and green chilies.sprinkle aamchur powder over it.
7. finely fold to make a role.
8. Using the same process, make pancakes of rest of the batter.
9. Serve hot with tomato sauce and chili sauce.

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JALEBI

Type of Meal

Mostly for Breakfast or snacks

Cooking Time : 15 mins.
Preparation Time : 10 mins.

Ingredients

Maida( plain flour) -2 cup
Besan ( gram flour ) - 2 teaspoon
Yeast( crumbled ) - 1/2 teaspoon
Ghee ( melted) - 1/2 tablespoon
Sugar(for batter) - 2 teaspoon
Food colour(Yellow) - 2 drops
Sugar(for syrup) - 4 cups
Lemon juice - 1/4 teaspoon
Refined oil( for deep frying )
Water - 2 cup


Method

1. Dissolve the yeast in 1 tablespoon of water.
2. Mix Maida and besan together.
3. Now add yeast solution, ghee, sugar and yellow food colouring with 2/3 cup of water to make a thick batter. ( make sure that no lumps remain)
4. Keep aside for 10 minutes till the yeast ferments. (Do not overferment.)
5. Meanwhile prepare sugar syrup. Dissolve the sugar in 1 cup of water.
6. Cook the solution by keeping it almost at boiling point for 5 minutes till the syrup is of 1 string consistency.
7. Add the lemon juice and mix.
8. Remove from the fire and keep aside.
9. Heat the oil in a kadai. (kadai should be 3/4 part filled of oil)
10. Fill the jalebi batter into a thick cloth with a small hole in the centre.
11. Press out round whirls of the batter into the hot oil working closely.Make a spiral shape(approximately), moving the batter from centre to the outside of the whirl.
12. Deep fry the jalebis till golden brown and transfer into the warm sugar syrup.
(Do not forget to soak the jalebis in warm sugar syrup immediately after frying them.)
13. Drain immediately and serve hot.

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Tuesday, September 12, 2006

Palak (Spinach) Paneer Paratha

Type of Meal

Mostly for Lunch, Dinner. Can have it for Breakfast also

Cooking Time : 10 minutes.
Preparation Time : 10 minutes.

Ingredients
For the dough (gutha hua atta)

Wheat flour (atta) -1 cup
Salt -1/4 teaspoon
Refined oil -2 teaspoon

For the Stuffing

Finely chopped spinach -4 teacups
Onions (chopped ) - 2
Green chilies (chopped) -2
Crumbled paneer (Cotton Cheese) - 4 tablespoons
Refined oil - 2 tablespoon
Salt - To taste

For Cooking

Butter(or Refined oil) -1/4 cup


Method

Stuffing Preparation

1. Heat the oil in a fry pan and add green chilies, then fry the onions for 1 minute.
2. Add the spinach and cook for 2 minutes.
3. Drain the water, if any.
4. Add paneer (Cotton Cheese) and salt.

Dough (Atta) Preparation

5. Mix oil and cooked palak in flour, then add enough water to make soft dough.
6. Make small balls of dough and roll out each portion into very thin 150 mm. diameter rounds.( you can give your own shape as per your choice)

Final Paratha Preparation

7. Cook on a tawa (griddle) very lightly for a few seconds .Put paratha on it.
8. Brush the parathas lightly with butter or oil on both side and cook.
9. Serve hot with chatni or sabzi (Curry).

Tip: Spinach is a good source of Vitamin A, Iron, Folic Acid and Calcium and it is good for growing children.

For More Recipes

E-mail : abha_recipe@yahoo.com

Friday, September 08, 2006

DAL KE PARATHE

Preparation Time: 10 mins

Cooking Time : 15 mins.

Ingredients

For the dough (Atta)

21/2 cup wheat flour (gehun ka atta)
2 teaspoons oil
salt to taste

For the filling

chana dal ,( soaked for 4 hours) -1 cup
mirch powder(red chilli) -1 teaspoon
turmeric powder (haldi) -1/2 teaspoon
bay leaf(tej patta) -2
Jeera- 1/4 teaspoon
lal mirch(whole red chilli) -1
oil -1 tablespoon
salt to taste
Other ingredients
oil for cooking

Preparation of dough (Atta)

1. In flour add oil and salt, mix it lightly with finger tips then knead into a soft dough using enough water. Knead very well.
2. Cover the dough and, keep aside.

Preparation of filling

1. Wash the dal thoroughly, drain water completely.
2. Heat the oil in a non-stick pan, add tej patta, jeera and lal mirch. Then put the drained dal in fry pan cook for 3 to 4 minutes on medium flame .
3. Add mirch powder and haldi powder to the dal. Fry it for 3 minutes. Now add salt.
4. Remove it away from the stove. Keep aside for cooling 2-3 minutes.
5. Now grind the dal to paste in a blender without using any water.

Preparation of Paratha

6. Now make small balls from dough .
7. Roll out each portion of the dough into a 75 mm. (3") diameter circle.
8. Place a portion of the filling mixture in the centre of the dough circle.
9. Bring together the edges in the centre to seal the filling inside the dough.
10. Roll out the stuffed dough circle into a thin paratha of 150 mm. (6'') diameter.
(You can even roll them out thicker and deep fry them to make puris in same way).
11. Repeat for the remaining filling and dough to make more.
12. Cook each dal paratha on a hot tava (griddle) using a little oil till both sides are golden brown.

Serve hot with SABZI
Good with kheer (Pudding) when cold

>>FOR MORE RECIPES

Email: abha_recipe@yahoo.com

Tuesday, August 29, 2006

Gujiya (Padakia) Preparation

Type of Meal

Mostly for Breakfast or Snacks

Time: 12 - 14 minutes

Main Ingredients: Maida, Sujji, Khoa

Ingredients

Maida (White Flour) : 200gm
Suji : 50gm
Khoa(mawa) : 120gm
Refind oil (for frying) : 300ml
Sugar : 75gm
Water : 1 cup
Desiccated coconut : 25gm
Cashew nut crushed(kaju) : 15 pieces
Cardamom Powder(Choti illaichi) : 6 pieces
Raisin (kismis) : 15


Method

Maida Preparation

1. Put 12-15 tsp of refind oil in maida.
2. Mix it lightly with fingertips. Add water and make stiff dough.

Suji (Filler) Preparation

1. In a Frying Pan put 3-4 tsp oil and add suji. Fry it on low heat till it become pink.
2. Now separately fry khoa for 4-5min on medium heat.
3. Let it cool down for 3 minutes.
4. Add suji, sugar, desiccated coconut, cashew nuts, raisin and cardamom powder and mix well


Gujiya Preparation

1. Make small balls out of the dough and roll it into small circular puris.
2. Put mixture into the center of each puri.
3. Moisten the edges with a little water.
Most Tricky Part
4. Now think it as a circle and you have to attach the circumference as if it was a semi circle.
5. Now start from one end. Fold it towards inside as shown in the picture. A gujia mould can also be used.
6. Heat the oil in a deep kadhai (Or a frying pan having more depth)
7. Put gujiya slowly in the Kadhai
8. Fry it till it becomes golden brown colour on low heat. Make sure that you keep turning it upside down in the pan every 10 seconds.
9. Ready to serve. Tastes better if not too hot

>> For More Recipes
E-mail : abha_recipe@yahoo.com

Monday, August 28, 2006

Egg Stuffed French Bean

Type of Meal

Mostly for Lunch, Dinner (Serves 3-4)

Time: 12 - 14 minutes

Main Ingredients: French Beans, Eggs

Ingredients


French Bean (cut into small pieces): 500 gm (1.10 lb)
Egg : 4
Tomatoes (Chopped) : 2 large
Dhania Powder (Coriander/ Cilantro) : 2 tsp
Jeera (Cumin) Seeds : 1 tsp
Garam Masala Powder : 1 tsp
Red Chili Powder : 1 tsp
Black Pepper Powder: 1/2 tsp
Salt : Normally 2 tsp (Or to Taste)
Refined Oil (Any other edible [eatable] oil you want to use): 50 ml (10 tsp)

Method


1. Heat Oil in a frying pan for approx 1 min on medium heat.
2. Add Jeera Seeds and fry it for 5 seconds
3. Add French beans and fry it for 2 minutes on medium heat.
4. Meanwhile beat the eggs in a bowl and stir them thoroughly. Add a pinch of salt to the egg
5. Now add all the spices ( Dhania, Chili, Black Pepper, Garam Masala powder Powder) in a small bowl and add very little quantity of water to make a paste of the mixture.
6. Add the mixture of spices to the cooking pan where French bean is getting cooked.
7. Cook it for 4 minutes on high heat,
8. Add the salt and cook for 4 minutes on medium heat, till the French bean becomes soft and you can easily cut it by the spatula (Spatula is the utensil which you are using for cooking the beans)
8. Now pour the stirred eggs.
9. Fry the mixture for 2 minutes on high heat and continuously stir the mixture with the spatula so that the egg would not settle down and hence get burned.
10. Ready to serve.

>> For More Recipes

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Paneer Butter Masala

Type of Meal

Mostly for Lunch, Dinner.
Can have it for Breakfast also

Main Ingredients: Paneer, Butter, Garam Masala

Ingredients

Paneer Pieces (In Cube Shape) : 250 gm (0.55 lb)
Tomatoes (Chopped) : 250 gm (0.55 lb)
Chopped Onions (Preferably Red) : 750 gms (1.65 lb)
Dhania Powder (Corriander) : 1 tsp
Garam Masala Powder : 2 tsp
Cashewnut Paste (Kaaju) : 2 tsp
Red Chilli Powder : 1 tsp
Salt : Normally 1 1/2 tsp (Or to Taste)
Turmeric Powder(Haldi) : 1 tsp
Ginger Garlic Paste : 3 tsp
Chopped Coriander Leaves : 2 tsp
Sugar : 1 tsp
Butter : 100 gm (0.22 lb)
Refined Oil : 50 ml
Milk (Whole Milk) : 2 cups
Raisin : 2 tsp

Method

1. Heat Refined Oil in a frying pan for aprox 1 min.
2. Add grated onions to it and cook on medium heat till it becomes pink in color. (Approx 3 mins).
3. Now put butter, ginger garlic paste and fry on low heat for 2 min.
4. Now add the Dhania powder (Corriander powder) ,haldi powder,red chilli powder and salt .
5. Now add chopped tomatoes and cook till the gravy looks thick.
6. Now add cashewnut paste and garam masala.
7. Add paneer and sugar and let it simmer on low heat for 6 mins.
8. Now on separate utensil boil the milk.
9. Add the raisins then increase the heat and let it simmer for 3 mins stirring in between.
10. Now remove from flame and add the boiled milk slowly.
11. You may increase or decrease the quantity of sugar and salt according to your taste.
12. Garnish with chopped coriander leaves and fried cashewnuts.

>> For More Recipes

E-mail : abha_recipe@yahoo.com

Sunday, August 27, 2006

About The Site

Ease of Getting Ingredients
(Special Recipes for bachelors or someone who does not have time to cook)

This site will give simple recipes in which almost all the food which can be cooked with the available ingredients found generally in most of the families.
Ex:
Vegetables: Onions, Tomato, Potato, Cauliflower, cabbage etc
Masala (Spice): Turmeric (Haldi), Chilli (Mirchi), Corriander (Dhania) , Garam Masala powder etc
No special ingredients, which is hard to find and very often people do not understand, what it means. The main important thing why I am starting this blog site is that I can hardly find places where any recipe would be free from some special ingredient which is either hard to find or understand. I am going to share my recipes and hope others will share their home recipes with me too.

Lot of recipes can be found for bachelors and people having less time. They can find fastest and easiest way of getting good food in no more than 5 minute, which they can prepare themselves
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