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


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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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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.

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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.

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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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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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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.

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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

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Email: abha_recipe@yahoo.com
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