Monday, October 5, 2009
Hint: If you ever plan to go Jaipur, do not forget to visit Bapu Bazaar for Chaat and Gol-Guppe (aka Paani-Poori). I don’t know how the vendors out there make it, but they are out of the world.
Now I am not "that great" cook but I make decent CT. I mean they are not bad ;-)
Here is my style of making CT, hope you will like it!
FOR THE TIKIYA
3 Mashed Potato (boil them, peel the skin and mash it)
Salt - to taste
½ tsp. Chili powder
2 tsp. Oil (prefer Olive Oil)
½ tsp. Black Pepper Powder
½ tsp. Mango Powder (Amchoor)
1 tsp. dry Mint Powder (to add taste)
3-4 Green Chilies (cut into small pieces)
½ tsp. Garam Masala Powder
3-4 Bread slices (grind them in mixer)
Some almonds, cashew nuts & raisins for filling (Optional)
Add all of the above ingredients in a bowl and mix them properly. Make small balls of the mixture and press them lightly to flat it. This is your raw Tikiya.
In a non-stick pan, pour 2 tsp. oil and heat it lightly. Do not over heat the oil but sufficient enough for shallow fry. Put the raw Tikiya in pan and shallow fry it. Turn them regularly until they turn brown and crispy on both the side. Once done, put them on tissue paper to remove extra oil.
You are all set with Tikiya.
FOR THE CHOLE:
2 Onions - chopped
1 tsp. ginger garlic paste
2-3 Green Chilies
2 Tomato - paste
2 tsp. Whole Masala (black pepper corns, corriander seeds, cardamom, bay leaf, cinnamon stick, clove)
Salt - according to taste
½ tsp. Chili powder
2 tsp. Coriander powder
¼ tsp. Turmeric powder
2 Bowls Boiled Chick Peas (Chole)
2 tsp. Chole Masala (prefer MDH brand)
Heat the oil in a pan and add Whole Masala in it. Fry for 1 minute and then add onions, some salt (so that Onions leaves the moisture fast & turn red faster), and ginger garlic paste. Stir them till the onions turn brownish red or fried.
To the above mixture, add all the powder masala and stir for at least 5 min. Add tomato paste and cover the pan. Lower the gas and let it be there for 10-15 minutes till masala leaves the oil.
Once the masala is ready, add all the Chick Peas and take 2-3 boils. That’s it...you are done.
Garnish it with coriander, Tamarind Chutney and add some Mint Coriander Chutney for zing.
Hope you liked my recipe. Try with it and don’t forget to update me. Your suggestions are always welcome.
Tuesday, September 8, 2009
Laddu, doesn’t the word itself bring water in your mouth? May be/may not be, but I love it. Remember the vendor selling Laddu outside Ganesha temple? And I use to thought, how hard is it to make Laddu? Well, I know the answer now…it’s very-very simple.
Now I am not saying that making Laddu over gas/stove is an easy job! Try making it over gas if you want to make your dolley-sholey :-). BUT, it’s a 10 minute job if you have Microwave! Here is how:
Ingredients (for 7-8 small laddu):
7-8 tsp Besan (Gram Flour)
3-4 tsp Suji (Semolina)
3-4 tsp Ghee
Almonds (cut very thin lengthwise)
1 Bowl sugar powder or approx. 250 grams
In a bowl (which can be used in Microwave), mix Besan and Suji thoroughly.
Once they are properly mixed, add the Ghee and put the bowl in the Microwave. Set the microwave power to 5 (not more, not less…or the besan will burn) and let it go for 30 seconds (so that ghee will melt).
After 30 seconds, take out the bowl and mix the dough together using spoon. Make sure you mix the ghee very well. Set the timer to 1 minute and put the bowl back in the Microwave.
Repeat this process of mixing until the dough turn brownish-red and leaves the ghee. Now, take out the bowl and let it cool properly. Add almonds, dry fruits and powdered sugar to it and make them in round shape.
That’s it…you are all set.
Thursday, May 21, 2009
10 oz mushrooms( sliced lengthwise)
1/2 cup peas
2 tsp oil
1 big onion ( chopped)
1 tomato( cut into pieces)
2 small greenchillies( chopped)
1 tsp ginger garlic paste
salt acc. to taste
1/4 spoon turmeric powder
1/2 or less chilli powder
1 1/2 tsp corriander powder
4-5 black pepper& cloves
How to make:-
Take a pressure cooker, put oil in it & when it is hot put washed & sliced mushrooms in it & you have to shallow fry them for 2 min.
Take them out on a paper , so that it soaks extra oil.
I n that same pressure cooker , put black pepper & cloves & chopped onions ,ginger garlic paste,green chillies & fry until they turn red.
Add all the dried masalas in it, fry for few minutes , then add tomatoes & peas in it, cover it with a plate , until it leaves oil.
Then mix all the mushrooms in it, the gravy is too thick, you can add some water in it& take 2 whistles of pressure cooker.
Now matar mushroom is ready to serve, just garnish it with corriander leaves & spread some garam masala.
This recipe is very easy & you can make it in a very little time.Now is one more dish added for vegetarians. I hope you will like it & don't forget to post your suggestions.
2 cups boiled rice(basmati long grain)
1 cup boiled vegetables(cauliflower,sliced potato)
2 bread slice( cut into squares & deep fry)
1 cup fruits like ( grapes, pomegranate)
some dry fruits(cashew nuts, raisins)
1 cup beaten yogurt
Very few whole garam masalas( tez patta, cloves, cardamom, black pepper)
salt acc. to taste
1 pinch of saffron( for aroma & colour)
pinch of turmeric powder
1/4 tsp chilli powder
How to make:-
Take one kadhai, put 2 tsp of oil in it .
When the oil is hot, put all the garam masalas in it for few seconds.
Then put the vegetables in it .
Then take one bowl for beaten yogurt & mix dried masalas like( salt, turmeric, chilli powder) in it & mix it well & pour over the vegetables , cover it for 5 min so that vegetables will become tender & then mix the bread.
Now the masala is ready.
Fry some dry fruits & spread after eaach layer.
Take a seperate deep pan, now we have to spread in layers in that pan.One layer of rice& one layer of masala & spread some half cut grapes over it,& a little water of saffron & again repeat the same procedure.
When you are finished making layers spread pomegranate over it for garnishing & cover it so that the aroma of saffron will go in each & every rice.
When you have to serve it , dont mess with layers , with the help of serving spoon take from side by side.
I hope you all will like this recipe of kabuli pulav, specially vegetarians;). When u serve this, it just look wonderful by its garnishing. Ohhhhhhh, my mouth become watery .Please try this recipe & give me suggestions if we can include something in it & make it more tastier.
Monday, May 11, 2009
Yup, how to make it special. You have ample time to think for lunch and dinner but what about breakfast? Don't you need something real quick and healthy? If yes, then try this vegetable sandwich.
1 cup thick beaten yogurt
Salt acc to taste
1/2 cucumber (finely chopped)
1/2 onion ( finely chopped)
1/2 tomato ( finely chopped)
1 spoon mustard seeds
How to make:-
Take the yogurt(beaten)in a mixing bowl, put all the chopped vegetables & salt in it.
Mix it really well.
Place the bread, spread the mixture over it & cover it with another bread slice.
Heat the flat pan on gas, put a little butter or oil in pan, spread a pinch of mustard seeds in it & place the bread until it turns red & turn it another side, by doing the same as above.
By spreading the mustard seeds over it , it enhances the taste of crunchy bread.
Take a plate , cut the bread in half & serve it with chutney or ketchup.
You know , in my family everyone loves this sandwich . By mixing all the vegetables with yogurt, it just taste as a thick cream sandwich & its very easy too with all the basic ingredients
without any cheese slice...........i hope u will try & suggest me if we can add something more in it.............
Friday, May 8, 2009
3 cups maida( plain flour)
1 tsp yeast
1/4 tsp sugar
1/2 tsp salt
11/2 tsp oil
1/4 cup milk
How to make:-
Take 2 cups of luke warm water.
Mix all the things in water(yeast, sugar, salt, oil, milk) together, mix it really well.
Let it rest for 15 min.
Now take maida in a plate, with the help of this water , make a dough.
When u are making this dough, it stick in your hand & its very soft , don't panic.
With the help of little oil in your hand, it will not stick.
Let it rest for half an hour& cover it with a wet cloth.
You can make a Naan with the help of a rolling pin or u can toss it.
Now preheat the oven on 360 degrees, then put Naan over the foil & chek it again &again .
Take out Naan when its done, scrub some butter over it & its ready to serve.
Even u can also make garlic Naan, by spreading some freshly chopped garlic over it, when u are placing it in the oven & rest is the same procedure.
My mouth turns out watery;-) because I love garlic Naan. I hope everyone likes it? Please try the recipe & don't forget to post ur suggestions & comments............
Thursday, May 7, 2009
Ingredients to make dough:-
2 cups besan
salt acc. to taste or 1 tsp
1/4 tsp ajwain
1/2 tsp chilli powder
1 1/2 tsp oil
How to make :-
Take besan in a deep vessel, put all the dried spices, ajwain, mix them well.
Put oil in besan, mix it really well(to make the dough soft), just like we make dough of gatte.
Now instead of making small balls, make shape like a boat, because we have to fill them with masala later.
In a boiling water put that boat shape dough & boil them 7-8 min.
Take them out in a plate, let them dry , because we have to deep fry them in a kadhai.
Now your karelas are ready.
Ingredients for masala for filling:-
2 big size onions(chopped)
1 1/2 tsp ginger garlic paste
salt acc. to taste
1/2 tsp red chilli powder
1/4 tsp turmeric powder
11/2 tsp corriander powder
1/4 tsp mango powder
How to make masala for filling:-
Just as u make normal masala for any curry, in a karahi put 11/2 tsp oil,fry the onions, put ginger garlic paste, let them saute for a minute.
Now put all the dried masalas, saute it for a minute & cover it.
Until it leaves the oil.
Now your masala is ready.
Take those boat shape karelas which we fry, fill them with that masala.
Even if u want to add peas in that masala, u can add, it really taste good & look good
Now the dish is ready, u can eat it with or without chapati.
So, how's it? Don't forget to add comments...good or bad.