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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