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.
Friday, December 5, 2008
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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