INGREDIENTS:
3 1/2 cups all-purpose flour
1 1/2 teaspoons ground ginger
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon kosher salt
1/2 teaspoon baking soda
1/2 teaspoon ground clove
1 cup granulated sugar
8 tablespoons unsalted butter (1 stick), at room temperature
3/4 cup dark molasses, such as Grandma’s Robust
1 large egg, at room temperature
Method:
1. Combine flour, ginger, cinnamon, nutmeg, salt, baking soda, and clove in a large bowl. Whisk to aerate and break up any lumps; set aside.
2. Combine sugar, butter, and molasses in the bowl of a stand mixer fitted with the paddle attachment and beat on medium speed until fluffy and light, about 2 minutes.
3. Scrape down the sides of the mixing bowl, add egg, and mix until incorporated. Add dry ingredients and mix on low speed until moist throughout, about 2 minutes. Turn dough onto a dry, clean surface, divide in half and form into flat disks, cover in plastic wrap, and refrigerate until firm, at least 1 hour or up to 3 days.
4. Heat the oven to 350°F and arrange a rack in the middle. Place 1/2 of the dough on a lightly floured work surface and roll out to 1/4-inch thickness.
5. Cut dough into 3-inch round cookies and transfer onto a parchment-lined baking sheet. Gather remaining dough into a ball and place in the refrigerator for at least 15 minutes before rerolling.
6. Bake cookies until edges are brown but centers are still soft, about 8 to 10 minutes. Remove cookies from the oven, let cool slightly on the baking sheet (about 2 minutes), then remove to a rack to cool completely. Repeat with remaining dough.
Total: 1 hr 30 mins, plus time for the dough to chill
Active: 35 mins
Makes: 42 (3-inch) cookies
Tuesday, December 9, 2008
Fried Chickpeas with Sage Recipes
INGREDIENTS:
Olive and canola oil for frying
2 (15-ounce) cans chickpeas, thoroughly drained and rinsed
3 tablespoons all-purpose flour
2 teaspoons kosher salt
1 teaspoon smoked paprika
40 to 50 medium fresh sage leaves
Method:
1. Fill a large heavy-bottomed pot fitted with a deep-frying thermometer with 3 inches of oil (1/2 olive, 1/2 canola) and heat to 375°F over medium heat.
2. Meanwhile, dry drained chickpeas thoroughly with paper towels. Combine 2 tablespoons of the flour, the salt, and the paprika in a large bowl and briefly whisk to break up any lumps. Add chickpeas and toss to coat. Line a baking sheet with paper towels and set aside.
3. Working in two batches, fry chickpeas until they stop popping and have turned golden brown, about 3 to 4 minutes per batch. (Be careful: A lot of commotion and steam erupts from the oil when the chickpeas first drop.) Remove with a skimmer or a frying basket to the paper-towel-lined baking sheet.
4. Combine remaining 1 tablespoon flour and sage leaves in a small bowl, toss to lightly coat, and tap off excess flour. Working in two batches, fry sage in oil until leaves stop foaming, about 10 to 15 seconds. Remove with a skimmer or a frying basket to the paper-towel-lined baking sheet.
5. Toss together chickpeas and sage in a bowl and serve immediately.
Special equipment:
You will need a deep-frying/candy thermometer, a pair of tongs, and a skimmer.
Total: 30 mins
Active: 20 mins
Makes: 6 to 8 servings
Olive and canola oil for frying
2 (15-ounce) cans chickpeas, thoroughly drained and rinsed
3 tablespoons all-purpose flour
2 teaspoons kosher salt
1 teaspoon smoked paprika
40 to 50 medium fresh sage leaves
Method:
1. Fill a large heavy-bottomed pot fitted with a deep-frying thermometer with 3 inches of oil (1/2 olive, 1/2 canola) and heat to 375°F over medium heat.
2. Meanwhile, dry drained chickpeas thoroughly with paper towels. Combine 2 tablespoons of the flour, the salt, and the paprika in a large bowl and briefly whisk to break up any lumps. Add chickpeas and toss to coat. Line a baking sheet with paper towels and set aside.
3. Working in two batches, fry chickpeas until they stop popping and have turned golden brown, about 3 to 4 minutes per batch. (Be careful: A lot of commotion and steam erupts from the oil when the chickpeas first drop.) Remove with a skimmer or a frying basket to the paper-towel-lined baking sheet.
4. Combine remaining 1 tablespoon flour and sage leaves in a small bowl, toss to lightly coat, and tap off excess flour. Working in two batches, fry sage in oil until leaves stop foaming, about 10 to 15 seconds. Remove with a skimmer or a frying basket to the paper-towel-lined baking sheet.
5. Toss together chickpeas and sage in a bowl and serve immediately.
Special equipment:
You will need a deep-frying/candy thermometer, a pair of tongs, and a skimmer.
Total: 30 mins
Active: 20 mins
Makes: 6 to 8 servings
Monday, December 8, 2008
Sweet Corn Soup Recipes
Ingredients:
Large corn cobs ( bhutta) - 6
Water - 6 cups
Cornflour - 2 tbsp.
Sugar - 1-1/2 tbsp.
Soya sauce - 1 tsp.
Chilli sauce - 1 tsp.
Vinegar - 1 tsp.
Salt to taste.
Method:
1. Pressure cook the corn kernels till tender.
2. Keep about 1/4 cup cooked corn kernels aside for later use.
3. Grind rest of the corn kernels and cook it in a pan on medium heat.
4. Mix cornflour in 4 tbsp. water and add .
5. After adding cornflour bring the soup to boil and then cook on low heat. Slowly the soup starts getting thick. Continuously stir it so that it doesn't stick to the bottom of the pan.
6. Add sugar, salt, soya sauce, chilli sauce, vinegar.
Serve hot with corn kernels (step 2) dipped in it.
Large corn cobs ( bhutta) - 6
Water - 6 cups
Cornflour - 2 tbsp.
Sugar - 1-1/2 tbsp.
Soya sauce - 1 tsp.
Chilli sauce - 1 tsp.
Vinegar - 1 tsp.
Salt to taste.
Method:
1. Pressure cook the corn kernels till tender.
2. Keep about 1/4 cup cooked corn kernels aside for later use.
3. Grind rest of the corn kernels and cook it in a pan on medium heat.
4. Mix cornflour in 4 tbsp. water and add .
5. After adding cornflour bring the soup to boil and then cook on low heat. Slowly the soup starts getting thick. Continuously stir it so that it doesn't stick to the bottom of the pan.
6. Add sugar, salt, soya sauce, chilli sauce, vinegar.
Serve hot with corn kernels (step 2) dipped in it.
Fruit Raita Recipes
Ingredients:
Yogurt (Curd) - 3 cups
Bananas- 2
Apple - 1
Mango - 1
Chikoo - 2
Pomegranate seeds - 1 cup
Strawberry - 1
Sugar to taste .
Black Salt to taste.
Method:
1. Cut all the fruits into small pieces and keep aside.
2. Beat the yogurt(Curd) to get smooth consistency.Add black salt and sugar and mix well.
3. Add all the fruits (keep 1/4 cup of mixed fruits and strawberry aside)
Decorate with these fruits and strawberry (in the center) and serve chill.
Yogurt (Curd) - 3 cups
Bananas- 2
Apple - 1
Mango - 1
Chikoo - 2
Pomegranate seeds - 1 cup
Strawberry - 1
Sugar to taste .
Black Salt to taste.
Method:
1. Cut all the fruits into small pieces and keep aside.
2. Beat the yogurt(Curd) to get smooth consistency.Add black salt and sugar and mix well.
3. Add all the fruits (keep 1/4 cup of mixed fruits and strawberry aside)
Decorate with these fruits and strawberry (in the center) and serve chill.
Egg Biryani Recipes
Ingredients:
Basmati rice - 2 cups
Water - 3-1/2 cups
Eggs - 6
Onion (thin-sliced)- 1
Ginger paste- 1 tsp.
Garlic paste - 1 tsp.
Green chilli
(thin-sliced) - 2
Cloves- 2-3
Black pepper - 6-7
Bay leaves - 2
Brown cardamom- 1
Green cardamom - 2
Red chilli powder - 1 tsp.
Coriander powder - 1 tsp.
Garam Masala
Powder - 1 tsp.
Cinnamon
sticks (thin) - 3-4 (1/2 inch each)
Cumin seeds - 1 tsp.
Vegetable oil - 4 tbsp.
Salt to taste.
Chopped coriander leaves.
Method:
1. Heat oil (3 tbsp.) in a pan. Add cumin seeds, green and brown cardamom, cinnamon sticks, cloves, black pepper and the bay leaves. Fry for a minute. Reduce the heat
2. Add sliced onion, green chilli, ginger garlic paste and fry until light golden brown.
3. Add red chilli powder, coriander powder, garam masala and salt. Mix well.
4. Add rice and water. Stir well. Cover it and cook for 20 miutes on medium heat. Slowly make the rice upside down once, while its getting cooked.
5. Meanwhile keep three eggs for boiling.
6. Take the remaining three eggs and beat in a bowl. Add salt to it and beat again.
7. Heat oil (1 tbsp.) in a pan. Pour the beaten eggs. Continuously stir it and cook until golden brown.
8. Cut the boiled eggs into rings (thin slices). Arrange in the corners of the serving dish plate.
9. Once you are done with the rice, add the scrambled eggs to the rice and slowly mix it taking care that you do not break the rice grains.
10. Put the rice in the centre of the dish plate.
Garnish with coriander leaves and serve hot.
Basmati rice - 2 cups
Water - 3-1/2 cups
Eggs - 6
Onion (thin-sliced)- 1
Ginger paste- 1 tsp.
Garlic paste - 1 tsp.
Green chilli
(thin-sliced) - 2
Cloves- 2-3
Black pepper - 6-7
Bay leaves - 2
Brown cardamom- 1
Green cardamom - 2
Red chilli powder - 1 tsp.
Coriander powder - 1 tsp.
Garam Masala
Powder - 1 tsp.
Cinnamon
sticks (thin) - 3-4 (1/2 inch each)
Cumin seeds - 1 tsp.
Vegetable oil - 4 tbsp.
Salt to taste.
Chopped coriander leaves.
Method:
1. Heat oil (3 tbsp.) in a pan. Add cumin seeds, green and brown cardamom, cinnamon sticks, cloves, black pepper and the bay leaves. Fry for a minute. Reduce the heat
2. Add sliced onion, green chilli, ginger garlic paste and fry until light golden brown.
3. Add red chilli powder, coriander powder, garam masala and salt. Mix well.
4. Add rice and water. Stir well. Cover it and cook for 20 miutes on medium heat. Slowly make the rice upside down once, while its getting cooked.
5. Meanwhile keep three eggs for boiling.
6. Take the remaining three eggs and beat in a bowl. Add salt to it and beat again.
7. Heat oil (1 tbsp.) in a pan. Pour the beaten eggs. Continuously stir it and cook until golden brown.
8. Cut the boiled eggs into rings (thin slices). Arrange in the corners of the serving dish plate.
9. Once you are done with the rice, add the scrambled eggs to the rice and slowly mix it taking care that you do not break the rice grains.
10. Put the rice in the centre of the dish plate.
Garnish with coriander leaves and serve hot.
Chicken Biryani Recipes
Ingredients:
Basmati rice - 2 cup
Chicken pieces - 3/4 kg.
Milk - 1/2 cup
Yogurt (curd) - 1 cup
Thinly sliced onion - 3
Ginger paste - 1 tsp.
Garlic paste - 1/2 tsp.
Green chilli paste - 1 tsp.
Tomato puree - 1/2 cup
Red chilli powder - 2 tsp.
Turmeric Powder - 1 tsp.
Cumin powder (Roasted) - 1 tsp.
Garam Masala Powder - 2 tsp.
Green cardamom powder - 1/2 tsp.
Saffron - a pinch
Coriander powder - 1 tsp.
Green corianderleaves - 2 tbsp.
Vegetable oil - 7 tbsp.
Salt to taste.
Method:
1. Mix tomato puree, yogurt, ginger garlic paste, green chilli paste, red chilli powder, turmeric powder, roasted cumin powder, garam masala, coriander powder and salt. Stir well.
2. Marinate the chicken with this mixture and keep aside for 3-4 hours.
3. Heat oil in a pan. Fry the onions until golden brown.
4. Add the marinated chicken and cook for 10 minutes.
5. Add 4 cups of water to the rice. Mix saffron in milk and add to it. Add cardamom powder. Add the chicken pieces. Pressure cook the rice.
6. Mix gently. Garnish with green coriander leaves and serve hot.
Basmati rice - 2 cup
Chicken pieces - 3/4 kg.
Milk - 1/2 cup
Yogurt (curd) - 1 cup
Thinly sliced onion - 3
Ginger paste - 1 tsp.
Garlic paste - 1/2 tsp.
Green chilli paste - 1 tsp.
Tomato puree - 1/2 cup
Red chilli powder - 2 tsp.
Turmeric Powder - 1 tsp.
Cumin powder (Roasted) - 1 tsp.
Garam Masala Powder - 2 tsp.
Green cardamom powder - 1/2 tsp.
Saffron - a pinch
Coriander powder - 1 tsp.
Green corianderleaves - 2 tbsp.
Vegetable oil - 7 tbsp.
Salt to taste.
Method:
1. Mix tomato puree, yogurt, ginger garlic paste, green chilli paste, red chilli powder, turmeric powder, roasted cumin powder, garam masala, coriander powder and salt. Stir well.
2. Marinate the chicken with this mixture and keep aside for 3-4 hours.
3. Heat oil in a pan. Fry the onions until golden brown.
4. Add the marinated chicken and cook for 10 minutes.
5. Add 4 cups of water to the rice. Mix saffron in milk and add to it. Add cardamom powder. Add the chicken pieces. Pressure cook the rice.
6. Mix gently. Garnish with green coriander leaves and serve hot.
Mutton Biryani Recipes
Ingredients:
1 kg Rice
1 kg Mutton
10 gms Cardamom
10 gms Cinnamon
10 gms Cumminseed
10 gms Cloves
40 gms Ginger
20 gms Garlic
100 gms Green Chillies
50 gms Fried Onion
1 bunch Coriander Leaves
1bunch Pudina
2 Lemon
1/4 Curd
1/4 kg Ghee
How to make meat biryani:
* Wash mutton and take it in a vessel.
* Grind green chillies, ginger, garlic, spices, fried onion, and mix them all, then add this mixture to the meat.
* Then add curd to it, mix the stuff thoroughly. Leave the material for half an hour.
* Take 2 litres of water in a vessel and put it on the stove.
* When water boils well put the rice in the vessel. Take out the semi-cooked rice and spread it on the meat and spices mixture as a layer. Take some more rice and spread as second layer. Finally, spread the fully cooked rice.
* Prepare a mixture of one cup of boiled water and 1/4 kg ghee and spill it on the rice.
* Now put a plate on the vessel and seal the edges with dough. Put the vessel on the stove, cook for 15 minutes on medium flame.
* Then turn off the stove. Leave the stuff for 15 minutes.
* Hyderabadi mutton biryani is ready to serve.
1 kg Rice
1 kg Mutton
10 gms Cardamom
10 gms Cinnamon
10 gms Cumminseed
10 gms Cloves
40 gms Ginger
20 gms Garlic
100 gms Green Chillies
50 gms Fried Onion
1 bunch Coriander Leaves
1bunch Pudina
2 Lemon
1/4 Curd
1/4 kg Ghee
How to make meat biryani:
* Wash mutton and take it in a vessel.
* Grind green chillies, ginger, garlic, spices, fried onion, and mix them all, then add this mixture to the meat.
* Then add curd to it, mix the stuff thoroughly. Leave the material for half an hour.
* Take 2 litres of water in a vessel and put it on the stove.
* When water boils well put the rice in the vessel. Take out the semi-cooked rice and spread it on the meat and spices mixture as a layer. Take some more rice and spread as second layer. Finally, spread the fully cooked rice.
* Prepare a mixture of one cup of boiled water and 1/4 kg ghee and spill it on the rice.
* Now put a plate on the vessel and seal the edges with dough. Put the vessel on the stove, cook for 15 minutes on medium flame.
* Then turn off the stove. Leave the stuff for 15 minutes.
* Hyderabadi mutton biryani is ready to serve.
Vegetable Biryani Recipes
Ingredients:
2 cups Basmati Rice
1 cup Mixed Vgetable (cauliflower, potato, carrot, french beans)
150 gms Green Peas
3 Finely Sliced Onion
2 Finely Sliced Green Chillies
Salt to taste
1 tsp Red Chilli Powder
2 tsp Cinnamon(dalchini), Caraway Seeds(zeera)
4 Cloves (laung)
1/2 tsp Black Pepper Powder
4 Tomato
1/2 cup Yogurt (curd)
4 tbsp Vegetable Oil
1/2 tsp Mustard Seeds
3 tbsp Dry Fruits (cashew nuts, raisin)
How to make vegitable biryani :
1 Wash the basmati rice well before cooking.Then take rice with 3-3/4 cup water and a little salt added to it and 2 tbsp of dry fruits.Cook it in pressure cooker or in a pan or microwave.
2 Cut all the vegetables into small thin pieces and fry each one of it separately in oil. Fry the green peas also.
3 Take 1 tblsp oil in a pan and add mustard seeds, green chilli, cinnamon and caraway seeds powder, cloves, black pepper powder and stir for about half minute. Then add onions and saute them for a minute ot till they get pink in color.
4 Add salt and red chilli powder and stir.
5 Add fine chopped tomatoes and fry till they are properly cooked.
6 Take the yogurt and make it fine by putting in a blender for just 2 rotations. Add this fine yogurt and stir well.
7 Heat it for about 10 seconds.
8 Add all the fried vegetables.
9 Add the cooked rice and mix well with very light hands so that the rice grain doesn't break. Cook for about 3 minutes.
10 Take this vegetable biryani out in a rice serving dish.
11 Garnish with dry fruits and green coriander leaves.
12 Serve the vegetable (veg ) biryani hot with raita and pickle.
2 cups Basmati Rice
1 cup Mixed Vgetable (cauliflower, potato, carrot, french beans)
150 gms Green Peas
3 Finely Sliced Onion
2 Finely Sliced Green Chillies
Salt to taste
1 tsp Red Chilli Powder
2 tsp Cinnamon(dalchini), Caraway Seeds(zeera)
4 Cloves (laung)
1/2 tsp Black Pepper Powder
4 Tomato
1/2 cup Yogurt (curd)
4 tbsp Vegetable Oil
1/2 tsp Mustard Seeds
3 tbsp Dry Fruits (cashew nuts, raisin)
How to make vegitable biryani :
1 Wash the basmati rice well before cooking.Then take rice with 3-3/4 cup water and a little salt added to it and 2 tbsp of dry fruits.Cook it in pressure cooker or in a pan or microwave.
2 Cut all the vegetables into small thin pieces and fry each one of it separately in oil. Fry the green peas also.
3 Take 1 tblsp oil in a pan and add mustard seeds, green chilli, cinnamon and caraway seeds powder, cloves, black pepper powder and stir for about half minute. Then add onions and saute them for a minute ot till they get pink in color.
4 Add salt and red chilli powder and stir.
5 Add fine chopped tomatoes and fry till they are properly cooked.
6 Take the yogurt and make it fine by putting in a blender for just 2 rotations. Add this fine yogurt and stir well.
7 Heat it for about 10 seconds.
8 Add all the fried vegetables.
9 Add the cooked rice and mix well with very light hands so that the rice grain doesn't break. Cook for about 3 minutes.
10 Take this vegetable biryani out in a rice serving dish.
11 Garnish with dry fruits and green coriander leaves.
12 Serve the vegetable (veg ) biryani hot with raita and pickle.
Olive Oil Cake Recipes
INGREDIENTS
3 large eggs
1 cup granulated sugar
1 1/2 cups whole milk
1 cup good-quality extra-virgin olive oil
1/4 cup amaretto liqueur, such as Disaronno
1 tablespoon finely grated orange zest
1 1/2 cups all-purpose flour
1/2 cup coarse-ground cornmeal
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/8 teaspoon kosher salt
Powdered sugar for garnishing cake
INSTRUCTIONS
1. Heat oven to 350°F and arrange rack in middle. Coat 13-by-9-inch baking dish or 9-inch round cake pan with olive oil and flour; tap out excess.
2. In a large bowl, whisk together eggs and granulated sugar until well blended and light in color. Add milk, olive oil, amaretto, and orange zest and mix well.
3. In another bowl, stir together flour, cornmeal, baking powder, baking soda, and salt. Add egg mixture to the dry ingredients, stirring until just blended. Batter will be slightly lumpy; do not overmix.
4. Pour batter into the prepared baking dish or pan. Bake until a toothpick inserted into the center of the cake comes out with only a few crumbs remaining, about 40 to 50 minutes. Remove from oven and place on a wire rack to cool completely.
5. Run a knife around perimeter of the pan and invert cake onto a serving plate. Dust with powdered sugar, cut pieces, and serve.
TIME/SERVINGS
Total Time: 50 mins
Active Time: 10 mins
Makes: 12 servings
3 large eggs
1 cup granulated sugar
1 1/2 cups whole milk
1 cup good-quality extra-virgin olive oil
1/4 cup amaretto liqueur, such as Disaronno
1 tablespoon finely grated orange zest
1 1/2 cups all-purpose flour
1/2 cup coarse-ground cornmeal
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/8 teaspoon kosher salt
Powdered sugar for garnishing cake
INSTRUCTIONS
1. Heat oven to 350°F and arrange rack in middle. Coat 13-by-9-inch baking dish or 9-inch round cake pan with olive oil and flour; tap out excess.
2. In a large bowl, whisk together eggs and granulated sugar until well blended and light in color. Add milk, olive oil, amaretto, and orange zest and mix well.
3. In another bowl, stir together flour, cornmeal, baking powder, baking soda, and salt. Add egg mixture to the dry ingredients, stirring until just blended. Batter will be slightly lumpy; do not overmix.
4. Pour batter into the prepared baking dish or pan. Bake until a toothpick inserted into the center of the cake comes out with only a few crumbs remaining, about 40 to 50 minutes. Remove from oven and place on a wire rack to cool completely.
5. Run a knife around perimeter of the pan and invert cake onto a serving plate. Dust with powdered sugar, cut pieces, and serve.
TIME/SERVINGS
Total Time: 50 mins
Active Time: 10 mins
Makes: 12 servings
Friday, December 5, 2008
Sambhar Recipes
Ingredients
1/2 cup toovar dhal; soaked in water
1 cauliflower; beans, carrots, a few pie
1 a few peas
3 tomatoes (to 4); cut
1 oil; for frying
FOR MASALA
1 tablespoon channa dhal
1 tablespoon urad dhal
1 teaspoon jeera; (cumin) seeds
1/2 teaspoon methi
1 tablespoon coconut; grated
8 red chillies
1 tablespoon ghee
1 teaspoon mustard seeds
1 sprig curry leaves
How to Cook Masala Sambar:
1 Fry in a little oil all the masala ingredients separately and grind to a rough paste.
2 Boil the dhal in 3 to 4 cups water.
3 Add the cut vegetables and boil till cooked.
4 Add the gound masala and boil for 10 to 15 minutes.
5 Season with mustard seeds and curry leaves.
1/2 cup toovar dhal; soaked in water
1 cauliflower; beans, carrots, a few pie
1 a few peas
3 tomatoes (to 4); cut
1 oil; for frying
FOR MASALA
1 tablespoon channa dhal
1 tablespoon urad dhal
1 teaspoon jeera; (cumin) seeds
1/2 teaspoon methi
1 tablespoon coconut; grated
8 red chillies
1 tablespoon ghee
1 teaspoon mustard seeds
1 sprig curry leaves
How to Cook Masala Sambar:
1 Fry in a little oil all the masala ingredients separately and grind to a rough paste.
2 Boil the dhal in 3 to 4 cups water.
3 Add the cut vegetables and boil till cooked.
4 Add the gound masala and boil for 10 to 15 minutes.
5 Season with mustard seeds and curry leaves.
Masala Dosa Recipes
Ingredients
1 cups rice
1/2 cup urad dal
Salt to taste
2 large potatoes
1 medium onion (chopped)
1/2 teaspoon yellow split peas
1/2 teaspoon mustard seed
1/2 teaspoon turmeric
1-2 green chili
1 tablespoon oil
Masala Dosa Method
1 Separately soak rice and urad dal at least 6 hour or overnight in water.
Grind to paste.
2 Mix together, add salt with water to make batter.
3 Leave in room temperature overnight.
4 Mix onion and chilies to the thin batter.
5 Heat pan or griddle with little ghee or oil.
6 Spread the mix on pan in circular motion to make thin Dosa.
7 Cook on both the sides, if desired.
Heat oil.
8 Add mustard seed, peas, onions and spice.
Fry for about 5 minutes on medium heat or/until onions are turned into golden brown Add potatoes and mix and cook some more.
Add filling inside Dosa and roll.
Serve hot with Chutney.
1 cups rice
1/2 cup urad dal
Salt to taste
2 large potatoes
1 medium onion (chopped)
1/2 teaspoon yellow split peas
1/2 teaspoon mustard seed
1/2 teaspoon turmeric
1-2 green chili
1 tablespoon oil
Masala Dosa Method
1 Separately soak rice and urad dal at least 6 hour or overnight in water.
Grind to paste.
2 Mix together, add salt with water to make batter.
3 Leave in room temperature overnight.
4 Mix onion and chilies to the thin batter.
5 Heat pan or griddle with little ghee or oil.
6 Spread the mix on pan in circular motion to make thin Dosa.
7 Cook on both the sides, if desired.
Heat oil.
8 Add mustard seed, peas, onions and spice.
Fry for about 5 minutes on medium heat or/until onions are turned into golden brown Add potatoes and mix and cook some more.
Add filling inside Dosa and roll.
Serve hot with Chutney.
Sweet Kachori Recipes
Ingredients:
For cover:
• 250 gm Plain flour
• 1 tbsp Corn flour
• 30 gm Ghee
For filling:
• 200 gm Khoya
• 50 gm Milk powder
• 1/2 tsp Nutmeg, cardamom, and cinnamon powder
For syrup:
• 250 gm Sugar
• 1 Cup water
• 1 Big pinch saffron
• Ghee for deep frying
How to make Sweet Kachori:
• Mix khoya, milk powder and other ingredients for filling.
• Take a big bowl and combine plain flour, corn flour and ghee.
• Using water, knead it to pliable dough. Now cover it with a wet cloth.
• Boil sugar and water to form syrup, add one tbsp of milk also.
• Boil until the syrup is slightly sticky between the fingers.
• Crush and add the saffron.
• Prepare 15 to 16 flat balls from the mixture.
• Divide the dough into 15 to 16 parts.
• Roll one ball into a puri and put one mixture ball in the centre.
• Pull up all the sides to seal the mixture, and press in the centre.
• Make 5 to 6 kachoris.
• Heat ghee and fry them on low flame until light brown, turning once.
• Repeat the process for remaining kachoris.
• Make a hole in the centre of each (approx. 2 cm diameter), when slightly cool.
• Pour half tbsp of syrup and roll kachori around to let the syrup spread.
• Allow to stand for about half an hour before serving.
For cover:
• 250 gm Plain flour
• 1 tbsp Corn flour
• 30 gm Ghee
For filling:
• 200 gm Khoya
• 50 gm Milk powder
• 1/2 tsp Nutmeg, cardamom, and cinnamon powder
For syrup:
• 250 gm Sugar
• 1 Cup water
• 1 Big pinch saffron
• Ghee for deep frying
How to make Sweet Kachori:
• Mix khoya, milk powder and other ingredients for filling.
• Take a big bowl and combine plain flour, corn flour and ghee.
• Using water, knead it to pliable dough. Now cover it with a wet cloth.
• Boil sugar and water to form syrup, add one tbsp of milk also.
• Boil until the syrup is slightly sticky between the fingers.
• Crush and add the saffron.
• Prepare 15 to 16 flat balls from the mixture.
• Divide the dough into 15 to 16 parts.
• Roll one ball into a puri and put one mixture ball in the centre.
• Pull up all the sides to seal the mixture, and press in the centre.
• Make 5 to 6 kachoris.
• Heat ghee and fry them on low flame until light brown, turning once.
• Repeat the process for remaining kachoris.
• Make a hole in the centre of each (approx. 2 cm diameter), when slightly cool.
• Pour half tbsp of syrup and roll kachori around to let the syrup spread.
• Allow to stand for about half an hour before serving.
Corn Paneer Recipes
Ingredients:
• 1 Cup Frozen Corn thawed in the microwave for 1 minute
• 250gm Paneer (cubed)
• 2 large Tomatoes diced
• 1 tsp Coriander powder
• 1 tsp Jeera (cumin) seeds
• 1/2 tsp Haldi (turmeric) powder
• 3/4 tsp Lal mirch (paparika) powder
• 2 tsp Vegetable oil
How to make Corn Paneer:
• Mash the thawed corn in a blender/mixer till it turns into a thick paste.
• Heat oil in a pan, once it is heated, splutter jeera (cumin) seeds, in it.
• Then add coriander, turmeric and paparika powder and stir for 2 minutes on high flame.
• Now add your chopped tomatoes. Stir it for another 4 minutes on high flame.
• Reduce the heat and bring it to medium, add mashed corn to the vessel.
• Stir for another 2 minutes and then add paneer to it. After stirring the whole thing for a minute or two.
• Leave it on medium heat for about 10 minutes.
• Corn Paneer is ready.
• 1 Cup Frozen Corn thawed in the microwave for 1 minute
• 250gm Paneer (cubed)
• 2 large Tomatoes diced
• 1 tsp Coriander powder
• 1 tsp Jeera (cumin) seeds
• 1/2 tsp Haldi (turmeric) powder
• 3/4 tsp Lal mirch (paparika) powder
• 2 tsp Vegetable oil
How to make Corn Paneer:
• Mash the thawed corn in a blender/mixer till it turns into a thick paste.
• Heat oil in a pan, once it is heated, splutter jeera (cumin) seeds, in it.
• Then add coriander, turmeric and paparika powder and stir for 2 minutes on high flame.
• Now add your chopped tomatoes. Stir it for another 4 minutes on high flame.
• Reduce the heat and bring it to medium, add mashed corn to the vessel.
• Stir for another 2 minutes and then add paneer to it. After stirring the whole thing for a minute or two.
• Leave it on medium heat for about 10 minutes.
• Corn Paneer is ready.
Curd Rice Recipes
Ingredients:
• 3 cups Plain Curd
• 6 cups Uncooked Rice
• 1 twig Curry Leaf (Kadipatta)
• 1 tsp Mustard Seeds
• 2 tsp Coriander Leaves (chopped)
• 2-3 Dry Red Chilies
• 2 tbsp Cooking Oil
• Salt to taste
How to make Curd Rice:
• Wash rice, put it in a pressure cooker and cook it till done.
• Take a small pan and put some oil into it. Heat the oil.
• When the oil becomes hot, put mustard seeds, curry leaves and dry red chilies into it. Cook till the chilies are almost black.
• While stirring, add curd and salt to it.
• Now, add the cooked rice to the curd mixture and mix them well.
• Garnish the rice with coriander leaves.
• Curd Rice is ready to serve.
• 3 cups Plain Curd
• 6 cups Uncooked Rice
• 1 twig Curry Leaf (Kadipatta)
• 1 tsp Mustard Seeds
• 2 tsp Coriander Leaves (chopped)
• 2-3 Dry Red Chilies
• 2 tbsp Cooking Oil
• Salt to taste
How to make Curd Rice:
• Wash rice, put it in a pressure cooker and cook it till done.
• Take a small pan and put some oil into it. Heat the oil.
• When the oil becomes hot, put mustard seeds, curry leaves and dry red chilies into it. Cook till the chilies are almost black.
• While stirring, add curd and salt to it.
• Now, add the cooked rice to the curd mixture and mix them well.
• Garnish the rice with coriander leaves.
• Curd Rice is ready to serve.
Thursday, December 4, 2008
Mixed Vegetable Raita Recipes
Ingredients
Yogurt - 2 cups
Tomato - 1 small
Onion - 1 small
Carrot - 1 small
Cucumber - 1 small
Green chillies- 2
Fresh coriander leaves- 3-4 sprigs
Fresh mint leaves - 1-2 sprigs
Dry ginger, powdered- 1/2 teaspoon
Cumin seeds - 1 teaspoon
Sugar- 1 teaspoon
Red chilli powder- 1/2 teaspoon
Salt to taste
Method
1. Wash, peel and cut onion, cucumber and carrot finely. Wash and cut tomato finely.
wash and mince green chillies.
Clean, wash and chop coriander and mint leaves.
2. Roast and powder the cumin seeds. Beat the yogurt.
3. Mix all the remaining ingredients with the vegetables.
4. Serve chilled.
Yogurt - 2 cups
Tomato - 1 small
Onion - 1 small
Carrot - 1 small
Cucumber - 1 small
Green chillies- 2
Fresh coriander leaves- 3-4 sprigs
Fresh mint leaves - 1-2 sprigs
Dry ginger, powdered- 1/2 teaspoon
Cumin seeds - 1 teaspoon
Sugar- 1 teaspoon
Red chilli powder- 1/2 teaspoon
Salt to taste
Method
1. Wash, peel and cut onion, cucumber and carrot finely. Wash and cut tomato finely.
wash and mince green chillies.
Clean, wash and chop coriander and mint leaves.
2. Roast and powder the cumin seeds. Beat the yogurt.
3. Mix all the remaining ingredients with the vegetables.
4. Serve chilled.
Aloo Ki Tikkii Recipes
Ingredients
Potatoes - 3-4 large
Green chillies, chopped - 3
Fresh coriander leaves, chopped a - few sprigs
Rock salt (sendha namak) - to taste
Asafoetida - a pinch
Red chilli powder - 1/2 tablespoon
oil to fry
Method :
1. Wash, boil potatoes, peel and mash while still warm.
2. Add green chillies, coriander leaves, rock salt,
asafoetida and red chilli powder to the mashed potatoes and mix well.
Divide into ten to twelve portions.
3. Shape them into round tikkis.
Heat a tawa and shallow fry the tikkis on both sides with ghee till golden. Drain onto an absorbent paper.
4. Serve with green chutney or lemon pickle.
Potatoes - 3-4 large
Green chillies, chopped - 3
Fresh coriander leaves, chopped a - few sprigs
Rock salt (sendha namak) - to taste
Asafoetida - a pinch
Red chilli powder - 1/2 tablespoon
oil to fry
Method :
1. Wash, boil potatoes, peel and mash while still warm.
2. Add green chillies, coriander leaves, rock salt,
asafoetida and red chilli powder to the mashed potatoes and mix well.
Divide into ten to twelve portions.
3. Shape them into round tikkis.
Heat a tawa and shallow fry the tikkis on both sides with ghee till golden. Drain onto an absorbent paper.
4. Serve with green chutney or lemon pickle.
Sabudana Vada Recipes
Ingredients
Sago (sabudana) - 1 1/2 cups
Potatoes, boiled and mashed - 3 medium
Roasted peanuts, coarsely ground - 1 cup
Green chillies, finely chopped 3
Fresh coriander leaves, finely chopped 2 tablespoons
Lemon juice 1 tablespoon
Salt to taste
Oil to deep fry
Method:
Soak the sabudana, in enough water to cover it, for about two hours. Drain off excess water.
Mix together sabudana, mashed potatoes, ground peanuts, chopped green chillies, coriander leaves, lemon juice and salt. Mix thoroughly.
Divide into sixteen lemon sized balls, flatten between palms of your hands.
Heat sufficient oil in a kadai and deep fry wadas in hot oil till golden brown.
Serve hot with chutney/Dahi of your choice.
Sago (sabudana) - 1 1/2 cups
Potatoes, boiled and mashed - 3 medium
Roasted peanuts, coarsely ground - 1 cup
Green chillies, finely chopped 3
Fresh coriander leaves, finely chopped 2 tablespoons
Lemon juice 1 tablespoon
Salt to taste
Oil to deep fry
Method:
Soak the sabudana, in enough water to cover it, for about two hours. Drain off excess water.
Mix together sabudana, mashed potatoes, ground peanuts, chopped green chillies, coriander leaves, lemon juice and salt. Mix thoroughly.
Divide into sixteen lemon sized balls, flatten between palms of your hands.
Heat sufficient oil in a kadai and deep fry wadas in hot oil till golden brown.
Serve hot with chutney/Dahi of your choice.
Paneer Kofta Recipes
Ingredients:
For Koftas:
200 gms Cottage Cheese (Paneer)
2 Potato (Aloo)
1/2 tsp Red Chili Powder (Lal Mirchi)
1/4 tsp Garam Masala
2 tblsp Cornflour
Oil for frying
For Gravy
4 Onion (Pyaj)
4 Tomato (Tamatar)
Coriander Leaves (Dhania Patta)
1/2 cup Curd (Dahi)
1/2 cup Cashewnut (Kaju) Powder
1/2 tsp Cumin Seed (Jeera)
1/2 tsp Salt
1/2 tsp Red Chili Powder (Lal Mirchi)
1/4 tsp Turmeric (Haldi)
1/4 tsp Garam Masala
1 Bay Leaf (Tej Patta)
2 tblsp Clarified Butter (Ghee)
How to make paneer kofta:
1 Boil potatoes and peel them.
2 Grate paneer and potatoes.
3 Add salt, red chili powder, garam masala, cornflour and mix well.
4 Make round balls of this mixture.
5 Now heat oil in a pan.
6 Fry balls in the oil till brown in color.
7 Grind onion and tomatoes together.
8 Chop coriander leaves very finely.
9 Heat oil in a pan.
10 Add cumin seed and bay leaf.
11 Add onion, tomato paste and brown it, stirring continously.
12 When it leaves oil add curd, cashewnut powder, salt, red chili powder, turmeric, garam masala.
13 Stir it continously for a minute.
14 Then add 2 cup of water.
15 Put on the lid and simmer for 5 minutes.
16 While serving reheat the gravy and then add koftas to it.
17 Garnish it with chopped coriander leaves.
For Koftas:
200 gms Cottage Cheese (Paneer)
2 Potato (Aloo)
1/2 tsp Red Chili Powder (Lal Mirchi)
1/4 tsp Garam Masala
2 tblsp Cornflour
Oil for frying
For Gravy
4 Onion (Pyaj)
4 Tomato (Tamatar)
Coriander Leaves (Dhania Patta)
1/2 cup Curd (Dahi)
1/2 cup Cashewnut (Kaju) Powder
1/2 tsp Cumin Seed (Jeera)
1/2 tsp Salt
1/2 tsp Red Chili Powder (Lal Mirchi)
1/4 tsp Turmeric (Haldi)
1/4 tsp Garam Masala
1 Bay Leaf (Tej Patta)
2 tblsp Clarified Butter (Ghee)
How to make paneer kofta:
1 Boil potatoes and peel them.
2 Grate paneer and potatoes.
3 Add salt, red chili powder, garam masala, cornflour and mix well.
4 Make round balls of this mixture.
5 Now heat oil in a pan.
6 Fry balls in the oil till brown in color.
7 Grind onion and tomatoes together.
8 Chop coriander leaves very finely.
9 Heat oil in a pan.
10 Add cumin seed and bay leaf.
11 Add onion, tomato paste and brown it, stirring continously.
12 When it leaves oil add curd, cashewnut powder, salt, red chili powder, turmeric, garam masala.
13 Stir it continously for a minute.
14 Then add 2 cup of water.
15 Put on the lid and simmer for 5 minutes.
16 While serving reheat the gravy and then add koftas to it.
17 Garnish it with chopped coriander leaves.
Wednesday, December 3, 2008
Hydrabadi Dum Biryani Recipes
Ingredients:
For the Rice
2 cups of basmati rice
3.5 cup water
2-3 tsp. Ghee
3 cardamom
3 cloves
1'' cinnamon
1 bay leaf
1 tsp shahjeera
For the Chicken:
500g chicken
3 Onion - finely sliced
2 Tomatoes - finely chopped
1/2bunch coriander (clinatro) leaves -finely chopped
1/2bunch mint leaves - finely chopped
Whole garam masala for the chicken:
3 cloves
1'' cinnamon
3 cardamom
To be ground to a paste --- (1):
12 red chillies
2 tsp. Fennel (saunf)
2 tbsp. Coriander seeds
2 tsp. Khus-khus
1 pod garlic
2'' ginger
To be ground to a paste --- (2)
1/2cup coconut
1/2cup curds
3 tsp chopped cashew nut
3 tsp raisins
A pinch of saffron
Method:
1. Heat ghee, add bay leaf, followed by the whole garam masala.
2. Fry it. Add rice and stir it for a minute.
3. Add water and salt to taste.
4. Cook the rice till done.
=====================================================================
1. Heat oil, add whole garam masala. Fry it.
2. Add the sliced onion and fry till dark brown.
3. Add the ground paste (1) and fry for 2-3 min.
4. Add tomatoes and fry till oil separates.
5. Add chicken mix well. Add coriander and mint leaves.
6. Add salt and cook till done.
7. Add the ground paste (2) and cook for 2 minutes.
Divide the cooked rice into 3 parts and chicken into 2 parts.
8. Arrange in layers i.e. put rice at the bottom then a layer of chicken and so on.
9. Dissolve saffron in1/4 cup milk. Pour over arranged biryani.
10. Garnish with raisins, cashew nuts.
11. Put a lid and pack it with aluminum foil.
12. Keep over low flame for 15-20 min before serving.
For the Rice
2 cups of basmati rice
3.5 cup water
2-3 tsp. Ghee
3 cardamom
3 cloves
1'' cinnamon
1 bay leaf
1 tsp shahjeera
For the Chicken:
500g chicken
3 Onion - finely sliced
2 Tomatoes - finely chopped
1/2bunch coriander (clinatro) leaves -finely chopped
1/2bunch mint leaves - finely chopped
Whole garam masala for the chicken:
3 cloves
1'' cinnamon
3 cardamom
To be ground to a paste --- (1):
12 red chillies
2 tsp. Fennel (saunf)
2 tbsp. Coriander seeds
2 tsp. Khus-khus
1 pod garlic
2'' ginger
To be ground to a paste --- (2)
1/2cup coconut
1/2cup curds
3 tsp chopped cashew nut
3 tsp raisins
A pinch of saffron
Method:
1. Heat ghee, add bay leaf, followed by the whole garam masala.
2. Fry it. Add rice and stir it for a minute.
3. Add water and salt to taste.
4. Cook the rice till done.
=====================================================================
1. Heat oil, add whole garam masala. Fry it.
2. Add the sliced onion and fry till dark brown.
3. Add the ground paste (1) and fry for 2-3 min.
4. Add tomatoes and fry till oil separates.
5. Add chicken mix well. Add coriander and mint leaves.
6. Add salt and cook till done.
7. Add the ground paste (2) and cook for 2 minutes.
Divide the cooked rice into 3 parts and chicken into 2 parts.
8. Arrange in layers i.e. put rice at the bottom then a layer of chicken and so on.
9. Dissolve saffron in1/4 cup milk. Pour over arranged biryani.
10. Garnish with raisins, cashew nuts.
11. Put a lid and pack it with aluminum foil.
12. Keep over low flame for 15-20 min before serving.
Batate Bhaji Recipes
Ingredients:
3 large potatoes boiled, peeled
4 green chillies chopped
1 tsp. ginger grated
1 tsp. garlic grated
1/2 tsp. mintleaves finely chopped
2 tsp. coriander leaves finely chopped
8-10 curry leaves chopped
2-3 pinches asafoetida
1/2 tsp. turmeric powder
2 tsp. lemon juice
salt to taste
1/2 tsp. each cumin & mustard seeds
2 tbsp. oil
Method:
1. Chop potatoes into medium pieces.
2. Heat oil in a heavy saucepan.
3. Add seeds, asafoetida, allow to splutter.
4. Add ginger, chillies, garlic, stirfry for 1 minute.
5. Add mint leaves, curry leaves, stir. Add potatoes.
6. Add salt, turmeric, lemon juice, stir well.
7. Cook for 3-4 minutes or till oil separates.
8. Add coriander, stir gently.
9. Serve hot with puris, parathas or phulka. (refer rotis, naans, etc.)
Making time: 15 minutes Makes: 4 servings
3 large potatoes boiled, peeled
4 green chillies chopped
1 tsp. ginger grated
1 tsp. garlic grated
1/2 tsp. mintleaves finely chopped
2 tsp. coriander leaves finely chopped
8-10 curry leaves chopped
2-3 pinches asafoetida
1/2 tsp. turmeric powder
2 tsp. lemon juice
salt to taste
1/2 tsp. each cumin & mustard seeds
2 tbsp. oil
Method:
1. Chop potatoes into medium pieces.
2. Heat oil in a heavy saucepan.
3. Add seeds, asafoetida, allow to splutter.
4. Add ginger, chillies, garlic, stirfry for 1 minute.
5. Add mint leaves, curry leaves, stir. Add potatoes.
6. Add salt, turmeric, lemon juice, stir well.
7. Cook for 3-4 minutes or till oil separates.
8. Add coriander, stir gently.
9. Serve hot with puris, parathas or phulka. (refer rotis, naans, etc.)
Making time: 15 minutes Makes: 4 servings
Lemon Rice Recipes
Ingredients
1 ½ cups of rice
Salt to taste
2 tblspns of oil/ghee
A pinch of asafoetida
2 dried red chillies
1 tblspn of split black gram (urad dal)
1 tblspn of split gram (chana dal)
½ tspn of fenugreek seeds (methi seeds)
½ cup of peanuts
½ tspn of mustard seeds (optional)
10-12 of curry leaves
3 tblspns of lemon juice
½ tspn of turmeric powder
1 tblspn of grated fresh coconut (optional)
Method
Pick, wash and soak rice for about thirty minutes. Drain and then boil in plenty of boiling salted water until almost done. Drain and keep aside.
Heat oil/ghee in a shallow pan or a kadai. Add a pinch of asafoetida. Add dried red chillies broken into two, urad dal, chana dal and methi seeds. Cook until dals change colour to light brown.
Add peanuts and mustard seeds. Let mustard seeds crackle, then add curry leaves. Mix turmeric powder in this. Stir fry for half a minute. Add cooked rice, salt and lemon juice.
Garnish with grated coconut.
You can use roasted or fried peanuts for this recipe.
1 ½ cups of rice
Salt to taste
2 tblspns of oil/ghee
A pinch of asafoetida
2 dried red chillies
1 tblspn of split black gram (urad dal)
1 tblspn of split gram (chana dal)
½ tspn of fenugreek seeds (methi seeds)
½ cup of peanuts
½ tspn of mustard seeds (optional)
10-12 of curry leaves
3 tblspns of lemon juice
½ tspn of turmeric powder
1 tblspn of grated fresh coconut (optional)
Method
Pick, wash and soak rice for about thirty minutes. Drain and then boil in plenty of boiling salted water until almost done. Drain and keep aside.
Heat oil/ghee in a shallow pan or a kadai. Add a pinch of asafoetida. Add dried red chillies broken into two, urad dal, chana dal and methi seeds. Cook until dals change colour to light brown.
Add peanuts and mustard seeds. Let mustard seeds crackle, then add curry leaves. Mix turmeric powder in this. Stir fry for half a minute. Add cooked rice, salt and lemon juice.
Garnish with grated coconut.
You can use roasted or fried peanuts for this recipe.
Hara Bhara Kabab Recipes
Ingredients
3-4 medium sized boiled potatoes
¾ cup of boiled green peas
100 gms spinach
1 tblspn chopped green chillies
2 tblspns chopped green coriander
1 tblspn chopped ginger
1 tspn chaat masala
Salt to taste
2 tblspns cornflour (cornstarch)
Oil for deep-frying
Method:
Peel and grate boiled potatoes. Mash boiled green peas. Blanch spinach leaves in plenty of salted boiling water, refresh in cold water and squeeze out excess water. Finely chop.
Mix grated potatoes, peas and spinach. Add chopped green chillies, chopped green coriander, chopped ginger, chaat masala and salt. Add cornflour for binding.
Divide the mixture into twenty five equal portions. Shape each portion into a ball and then press it in between your palms to give it a flat tikki shape.
Heat oil in a kadai. Deep-fry the tikkis in hot oil for three to four minutes.
3-4 medium sized boiled potatoes
¾ cup of boiled green peas
100 gms spinach
1 tblspn chopped green chillies
2 tblspns chopped green coriander
1 tblspn chopped ginger
1 tspn chaat masala
Salt to taste
2 tblspns cornflour (cornstarch)
Oil for deep-frying
Method:
Peel and grate boiled potatoes. Mash boiled green peas. Blanch spinach leaves in plenty of salted boiling water, refresh in cold water and squeeze out excess water. Finely chop.
Mix grated potatoes, peas and spinach. Add chopped green chillies, chopped green coriander, chopped ginger, chaat masala and salt. Add cornflour for binding.
Divide the mixture into twenty five equal portions. Shape each portion into a ball and then press it in between your palms to give it a flat tikki shape.
Heat oil in a kadai. Deep-fry the tikkis in hot oil for three to four minutes.
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