BOMBAY HALWA WITH MAIDA
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| BOMBAY HALWA WITH MAIDA |
INGREDIENTS:
Maida flour - 1 cup
Sugar - 2 cups
Ghee - 1 cup
Milk - 2 cups
Water - 3 cups
Cashew nuts - handful
Cardamom - 2 tsp
Food colour - red
METHOD:
Take a frying pan .Heat ghee .
Add chopped cashews and roast till golden brown. Remove and set aside.
With leftover ghee, roast maida for 5 mins.
Take a pan add sugar and water together and place it on a flame. when the sugar melts completely and starts to boil. Add lime juice it.
Make a thick one thread consistency of sugar syrup. Once the consistency is reached
Add water to maida mix well without any lumps.
Add orange color to maida mix
Slowly mix into the sugar syrup and start stiring it well.
When it starts leaving the sides add Ghee slowly and mix well.
When the mix is cooked well the ghee will start oozing out of the mix
Add the roasted nuts stir continuously.
Grease the plate with little ghee.
Remove the halwa and transfer it to greased tray and spread evenly.
Cut to your desired shape and size.
Yummy Maida Halwa is ready to taste.
VEGETABLE CUTLETS
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VEGETABLE CUTLETS
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INGREDIENTS:
Onion - 2
Potato - 3
Beans - 6
Green chillies - 2
Ginger - 1"inch
Garlic Cloves - 4
Green peas - 1/2 cup
Carrot - 1
Garam masala - 1 tsp
All purpose flour - 1/2 cup
Breadcrumbs - 1 cup
Oil - for shallow frying
METHOD:
Cut the beans and carrot into small pieces.
Chop green chillies,ginger,onion and garlic. set aside.
Boil and mash potatoes.
Boil green peas, beans and carrot and mix them with the potatoes and set aside.
Take a frying pan add oil. when hot
Add chopped onions saute till golden brown in colour.
Add green chillies,ginger and garlic. Saute till the raw smell fades.
Add the potato mixture and mix well.
Add coriander leaves at last.
Remove from heat and allow it to cool.
Make a thick batter with all purpose flour.
Shape cutlets of desired size and dip in the batter.
Roll it on breadcrumbs and press gently without breaking it. Repeat with the rest of the vegetable mixture.
Heat the tawa and shallow fry the cutlets.
Fry both sides by flipping.
Remove when it turns golden brown and crispy.
Serve hot.
Yummy Tasty Veg Cutlet is ready to taste.
Goes well with chilli sauce and channa masala.
PRAWN MASALA
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| PRAWN MASALA |
INGREDIENTS:
Prawns - 1/2 kg
Shallots - 1 cup
Ginger & Garlic paste - 2 tsp
Chilly powder - 2 tsp
Coriander powder - 2 tsp
Turmeric powder - 1/2 tsp
Garam masala - 1/4 tsp
Fennel powder - 1/2 tsp
Curry leaves - 1 sprig
Coriander leaves - 2 tbsp
Oil - 3 tbsp
METHOD:
Marinate prawns with salt,chilly, turmeric, and fennel powder and keep aside for 20 mins.
Take a frying pan add oil. when hot
Add shallots saute till golden brown.
Add in ginger garlic paste, curry leaves and saute till the raw smell fades.
Add in coriander powder and garam masala and saute. Then
Add the marinated prawns. Saute well and cover the pan with a lid.
The prawns will release its own water. if u feel dry can add 1/4 cup of water.
Cover and cook till the prawns its done.
Remove the lid mix thoroughly and allow the masala to be well coated on the prawns.
Serve hot.
Yummy Tasty Prawn Masala is ready to taste.
Goes well with Rice and Rotis..
TOFU BHURJI [FUSION INDO CHINESE ]
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| TOFU BHURJI |
INGREDIENTS:
Crumbled Tofu - 1 cup
Onion - 1
Tomato - 1
Green chilly - 2
Ginger & Garlic paste - 1/2 tsp
Turmeric powder - 1/4 tsp
Chilly powder - 1/2 tsp
Cumin seeds - 1/4 tsp
Garam Masala - 1/4 tsp
Chaat Masala - 1/4 tsp
Coriander leaves - 5 tbsp
METHOD:
Crumble Tofu and keep aside.
Chop onions and tomatoes and keep aside.
Take a frying pan and oil. when hot
Add cumin seeds. saute for a min.
Add onion and green chilly saute till onion turns transparent.
Add ginger garlic paste and saute till raw smell fades.
Add tomatoes and saute for a minute till it is cooked should not turn mushy.
Add chilly powder, garam masala and salt and saute for a min.
Now add the crumbled tofu.
Cover the lid and cook in low flame for two minutes.
Finally add chaat masala.
Garnish with coriander leaves.
Serve hot.
Goes well with chapathis and rotis.
GINGER CHICKEN
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| GINGER CHICKEN |
INGREDIENTS:
Chicken Boneless - 1/2 kg
Chilly Powder - 3 tsp
Turmeric Powder - 1/2 tsp
Coriander Powder - 1 tsp
Garam Masala - 3/4 tsp
Ginger - 6 tbsp
Onion - 2
Mint Leaves - 2 tbsp
Curry Leaves - 1 sprig
Fennel Seeds - 1/2 tsp
Mustard Seeds - 1/2 tsp
Oil - 2 tsp
Salt - to taste
METHOD:
Marinate chicken with chilli powder, coriander powder, turmeric powder,garam masala and salt and keep aside 1/2 an hr.
Take frying pan. when hot
Add one tsp of oil then add curry leaves and mint and saute well.
Add marinated chicken saute for a min and close the lid and cook in a low flames.
The chicken will shed its own water and cook. Stir occasionally till completely cooked.
Heat a pan add 1 tsp of oil.
Add mustard seeds and fennel seeds.
Add chopped ginger and onions and fry till golden brown and mix this with the cooked chicken.
Stir fry for two more minute till all the masala gets well coated.
Serve hot.
Yummy Ginger Chicken of South Indian version is ready to taste.
Goes well with Rice and Rotis.
POTATO BONDA
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| POTATO BONDA |
INGREDIENTS FOR FILLING
Boiled Potatoes - 3
Onion - 2
Green Chillies - 2
Chopped ginger - 1/2 tsp
Mustard - 1/4 tsp
Turmeric powder - 1/2
Oil - for deep frying
Salt - to taste
Curry leaves - 2 tbsp
Coriander leaves - 2 tbsp
INGREDIENTS FOR BATTER
Besan flour - 1 cup
Rice flour - 2 tsp
Corn flour - 1 tbsp
Red chili powder - 1 tsp
Asafetida - 1/2 tsp
Salt - to taste
METHOD:
Mix the gram flour, rice flour and corn flour red chilli powder asafoetida and salt to a thick batter by adding enough water. set aside.
Cook potatoes peel and mash it well and set aside.
Heat 2 tsp of oil in a frying pan.. when hot
Add add mustard, chopped green chillies, ginger, chopped onions, curry leaves and saute well.
Add cooked and mashed potatoes, turmeric powder, and salt and mix well.
Saute them well for five minutes and let it cool.
Take a deep frying pan.
Add oil for deep frying.
Make small balls from potato mixture, dip it into the batter and deep fry them.
Serve hot with any chutney or sauce.
SOYA CHUNKS PULAO
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| SOYA CHUNKS PULAO |
INGREDIENTS:
Soya chunks - 1 cup
Basmati rice - 2 cups
Onion - 2
Tomato - 2
Green chilly - 2
Ginger $ Garlic paste - 2 tbsp
Cinnamon - 1
Bay leaf - 2
Star anise - 1
Cloves - 2
Cumin seeds - 1 tsp
Saunf - 1 tsp
coriander leaves - 5 tbsp
Mint leaves - 5 tbsp
Red chilly pwd - 1 tsp
Salt - to taste
Ghee - 2 tbsp
Oil - 3 tbsp
Method:
Wash and soak soya chunks in warm water for 15 mins.
Squeeze water welland keep aside.
Wash and soak rice in water for 15 mins.Drain and set aside.
Heat ghee and oil in a cooking pan.
Add cinnamon , bay leaf, star anise, cloves, cumin, saunf and saute till it crackles.
Add chopped onions saute till trasperant.
Add green chillies slit lengthwise and stir well.
Add ginger garlic paste and turmeric pwd.saute well
Add tomatoes and saute till mushy.
Add mint leaves,saute for a min.
Add red chilly pwd, and mix completely.
Add the soya chunks, mix well and cook for 2 min
Now add soaked rice and mix well.
Add 3 cups of water, stir and add salt .
Cook for 20 mins in low flame and switch off the flame.
Water would have evaporated by this time and the rice will be cooked well.
Garnish with chopped coriander leaves..
Yummy Soya Chunk Pulao is ready to taste..
Goes well with any veg and non-veg dishes and raitas...
