Sunday, October 26, 2008

Sabudana Vada

Ingredients

Sabudana -1 cup
Potatoes - 2 large
(boiled and mashed)
Rosted ground peanut - 1/2 cup
Green chillies (finely chopped) - 3
Chopped coriander leaves - 2 tablespoons
Lemon juice - 1 tablespoon
Salt (to taste)
Oil


Method

1. Soak the sabudana in water for about two hours. Drain off excess water.
2. Mix together sabudana, mashed potatoes, ground peanuts, chopped green chillies, coriander leaves, lemon juice and salt.
3. Take small balls and flatten like cutlets between palm of your hands. Heat oil in a kadai and deep fry wadas till golden brown. Serve hot with chutney.

Friday, September 12, 2008

Chicken Tandoori

Ingredients

Chicken(leg pieces) - 8
Plain yogurt - 6-7 tablespoon
Fresh lemon juice - 2 tablespoons
Minced garlic - 2 tablespoon
Minced ginger - 1 tablespoon
Green chilli paste - 1 tablespoon
Ground cumin - 1 tablespoon
Ground coriander - 1 teaspoon
Fenugreek leaves pd (Kasoori methi) - 1 tablespoon
Turmeric pd - 1/2 teaspoon
Cayenne pepper - 1/2 teaspoon
Paprika(kashmiri red chilli pd) - 1 teaspoon
Garam masala pd - 1/2 teaspoon
fresh-ground black pepper - 1/4 teaspoon
Chaat masala pd - 1 teaspoon
Salt(to taste)
Oil(for brushing)
Cilantro

Method:
1. Remove skin and wash chicken.
2. Prick the flesh of the chicken all over with a fork. Then using a sharp knife, make incisions.
3. In a small bowl mix 1/2 tsp of paprika, 1/2 tsp kasoori methi, turmeric pd, green chilli paste,salt and lemon juice.
4. Apply this marinade on the cuts then all over it.Keep it aside for half an hour.
5. In a bowl, combine the yogurt, lemon juice, garlic, ginger, cumin pd, ground coriander, cayenne pepper, paprika, black pepper, garam masala, kasoori methi and salt. Stir until well-mixed.
6. Then take the marinated chicken and dip pieces one by one in the mixture and rub into the flesh (turning the chicken several times) and refrigerate for three to four hours.
7. Preheat the oven to 450 degrees fahrenheit. Place the chicken in a roasting pan, brush with oil lightly and cook 25-30 minutes.
8. Sprinkle chaat masala powder, cilantro and serve with onion rings.

Wednesday, August 27, 2008

Instant Pineapple Dessert

Ingredients

Heavy Whipping Cream - 1 small container
Sweetened Condensed Milk - 2-3 tablespoon
Pineapple Chunks (in self juice) - 1 can

Method

1. Whip cream in a blender, add sweetened condensed milk in it , whisk a while.
2. Fold in pineapple chunks or your favorite fruit like mango, strawberry, cherries etc.
3. Refrigerate and serve chilled.

Saturday, August 23, 2008

Avocado Dip

Ingredients

Avocados (riped) - 2
lemon juice - 1 tablespoon
Onion (chopped) - 1/2
Tomato (chopped) - 1
Green chilly (chopped) - 1
Olive oil - 1 teaspoon
Salt to taste


Method
1.Peel and cut the avocados in halves. Remove the centres and mash with a fork or coarsely blend.
2.Add lemon juice, onion, tomato, green chilly, salt, olive oil and mash with a fork.
3.Serve cold as a dip with tortila chips.

Monday, August 18, 2008

Roasted Eggplant(Baingan Bhaaja)

Ingredients

Eggplant- 2 long size
(Brinjal,Baingan)
Garlic paste - 1 tbsp
Turmeric powder - 1 tsp
Red chilly powder - 1 tsp
Coriander powder - 1tsp
Aamchur powder - 1 tsp
Coriander leaves(finely chopped) - 1 tbsp
Salt - to taste
Oil - 4 tbsp


Method:

1.Cut egplant into 0.5 cm and 2 inch long pieces.
2.In a bowl, mix turmeric pd, red chily pd, dhania powder, garlic paste and salt along with very little amount of water and coat eggplant pieces with the mixture.
3.Heat 2 of tbsp oil in a pan, put the eggplant pieces in the hot oil.
4.Cook one side on medium flame, then turn over and put some more oil. Cook it well on both sides. When both sides are cooked to crispy red, Put off the flame.
5.Sprinkle some aamchur powderand and garnish with coriander leaves. Serve baigan bhaja with rice.

Maal Pua

Ingredients

For Maal Pua batter:
Maida - 2 cups
Milk - 3 cups
Banana - 2 (mashed)
Grated Coconut(dry) - 1 tbsp
Raisin - (15)
Cardamom pd - 1/2 tsp
Suji (semolina) - 1 tbsp
Ghee for frying

For Sugar Syrup:
Sugar - 2 cup
Water - 3 cups
Cardamom pd - 1/2 tsp

Method:

1.Mix all the ingredients for maal pua, prepare a smooth batter and keep aside for 1 hour.
2.Make the sugar syrup by boiling mixture of sugar and water, add cardamom pd (approx time 5 minutes).
3.Heat ghee for deep-frying the pua (it should not be very hot).
4.Put a ladle full of batter in form of a thin round pancake (4-5 inches in diameter) into the ghee.
5.Deep fry the pua till golden red, strain oil and put it into the hot sugar syrup, repeat the same with rest of batter.
6.Strain from the syrup and serve hot.

Friday, August 15, 2008

Vegetable Puffs

Ingredients

Pastry sheet- 1
Potato - 2
Carrot - 1/2 cup
Green beans - 1/2 cup
Corn - 1/4 cup
Green peas - 1/4 cup
Onions - 1
Green chily -1
Ginger-Garlic paste - 1 tsp
Turmeric - a pinch
Coriander powder - 1tsp
Lime juice - 1 tsp
Amchoor pd - 1 tsp
Chopped coriander - 1/2 cup
Cumin seeds - 1/2 tsp
Salt as required
Oil - 1 tbsp


Method

1. Take a pastry sheet from freezer and thaw for 40 minutes.
2. Peel and cut potato into small pieces, wash all vegetables.
3. In boiling water put all vegetables and cook for 4-5 minutes, put in a strainer.
4. Heat oil in a pan and add the cumin seeds when it starts cracking, add chopped onions and green chily and fry for 3 minutes then put turmeric, ginger-garlic paste in it.
5. After few minutes add boiled vegetables, salt, coriander pd, chopped coriander and fry.
6. Now add lime juice and amchoor pd. transfer the cooked vegetable into a platter, let it cool down.
7. Cut the pastry sheet into square pieces of 2 inches side.
8. Put small amount of vegetable (approx 1 tbsp) in each of them,close sides by applying little water over the edges.
9. Preheat oven to 400 degree fahrenheit. Place the prepared puffs on a baking tray and bake for 15 minutes.
10. Serve vegetable puffs with ketchup.

Tuesday, August 12, 2008

Cashew Burfi (Kaju Katli)

Ingredients

Cashew (Kaju) - 1 cup
Sugar - 3/4 cup
Ghee - 1 tsp
Milk - 1-2 tsp


Method

1. Soak kajoo in water for three hours.
2. After 3 hours drain the water completely.
3. Grind it to paste, if needed add 1-2 tsp milk.
4. Mix sugar in the cashew paste.
5. Heat 1 tsp ghee in kadhai(thick bottomed),put this mixture in it.
6. Cook on low heat. Keep stirring till the mixture leaves the sides of the pan and forms a lump. It will take 7-8 minute approximately.
7. Remove from heat. Spread evenly on a greased plate.
8. Let it cool down then cut into diamond shaped pieces using a wet sharp knife. It can be stored for 1-2 weeks in an airtight container without being spoiled.

Monday, May 05, 2008

Berry Crumble

Ingredients

Flour - 1 1/3 cup
Butter(softened) - 1/2 cup
Oat - 1/4cup
Sugar - 2 tablespoon
Honey - 6 tablespoon
Cinnamon pd. - 1/2 teaspoon
Strawberry - 1 1/2 cup
Gooseberry - 1/2 cup
Black grape - 1/2 cup


Method

1. Take flour and butter in a bowl, mix them properly.
2. Add oat, cinnamon pd, sliced almonds, honey(4 tablespoon) and brown sugar.
3. Mix together until they are at bread crumb consistency.
4. Cut all fruits and take in another bowl, mix honey(2 tablespon) and cover fruits with flour mixture.
5. In pre heated oven bake at 350 F for 30 mins.
6. Serve with ice cream.
Visit blogadda.com to discover Indian blogs