I wanted to share this recipe with Sanghi for the event Fall In Love-Fruits.
Diced Pineapple: 2 cups(I used Fresh Pineapple)
Onion:1/2(very finely chopped)
Lemon Juice: 1 spn
Soya Sauce : 2 spns
Fresh Red Chilli: 1 Big(cut into strips)
Oil: 2 spns
1.Heat oil in a pan,add finely chopped onion,garlic fry till they turn smooth n transculate.
2.Add the diced pineapple and fry till pineapple turns into light golden color.
3.Now add red chilli cut into strips mix well and finally add soya sauce and stir well.
4.Fry for another 3-4 mins, turn off the flame and add lemon juice,mix well and serve it as a snack or side dish.This is really YummY Sweet n Sour...
Toor Dal: 1 cup
Cumin Seeds:1.5 spn
Mustard Seeds: 1 spn
Urad Dal:1.5 spn
Green Chillies:4-5 no(cut)
Red Chillies:2 (cut)
Turmeric Pwd:1/2 spn
Grated Ginger: 1 spn
Coriander Leaves:1/2 bunch
Oil: 2 spns
1.Wash and pressure cook toor dal for 3-4 whistels,mash the dal and put aside.
2.In a pan add oil and when hot add cumin seeds and fry till they splatter,when they splatter add urad dal,mustard seeds and fry till they tirn golden color,add grated ginger,hinge,curry leaves,cut green chillies,red chillies,turmeric powder and fry.
3.Now add the above tempering andsalt to cooked and mashed dal mix well and add 1 cup of water,and bring the dal to boil.Finally add half bunch of chopped fresh corainder leaves and remove the dal from flame.
4.Serve it hot with Rice,before serving add few drops of lemon.Adding lemon juice is optional.
Mushrooms:1/4 pound(washed n cut)
Onion:1 big(very finely chopped)
Tomato:3 medium(washed,diced and blended to smooth paste)
Ginger Garlic paste:1.5 spn
Poppy Seeds: 2spns
Cumin Pwd:1 spn
Coriander Pwd:2 spns
Garam Masala:3/4 spn
Chilli Powder:To taste
1.Soak cashewnuts and poppy seeds together in water for 30 mins and make them to a smooth paste.
2.In a pan add oil,when hot add chopped onions and fry till they turn golden color,now add ginger-garlic paste and fry till the raw flavor is completely gone then add the cashew n poppy paste mix well and fry till golden color.
3.Now add the tomato paste,stir well and cook till oil sperates.Add the cumin powder,coriander powder,garam masala powder,salt n chilli powder to taste.Mix and cook for another 4-5 mins.
4.Finally add the diced mushroom and cook till mushrooms becomes smooth.
5.Serve it hot with Chapathi/Pulka/Naan.
Onion:1 big(finely chopped)
Tomato:2 medium(finely chopped)
Cumin Seeds:1 spn
Ginger Garlic paste:1.5 spns
Chilli Powder:To Taste
Garam Masala Powder:1/2 spn
Curry Leaves:8-10 no(cut)
1.Heat oil in a pan,add finely chopped onions and fry till they turn transculate,now add slit green chillies,curry leaves and fry for 2 min,now add in the ginger garlic paste and fry till the raw flavor is removed.
2.When they are fried well add the finely chopped tomaotes,stir well and cook till tomaotes turn smooth,add salt and chilli powder to taste,mix well.
3.Push the curry to the middle of the pan so as to make room to put the eggs.Break the egg and carefully drop it in the drop and make sure dat u dont disturb the egg,repeat this with other 3 eggs and cover with a lid.
4.Cover and cook it till the egg is cooked,check if the yolk is cooked or not by just piercing it with a fork.
5.By the time the egg is cooked on top the bottom part of the egg will turn like an omelete.Sprinkle little chopped coriander leaves on top and serve hot with anyflavored Rice or Plain Rice.
This is a 2 in 1 dish.U can njoy the taste of boiled egg and a omelete in this single dish.In the above pic u can see both sides of the egg.Top of the egg is boiled and bottom of the egg is like an omelete.
Semiya: 2 cups
Chenna Dal:3 spns
Urad dal:2 spns
Mustard Seeds:1.5 spns
Cumin Seeds:2 spns
Curry Leaves:10-15 leaves
Green Chillies:5-6(slit length wise)
Dry Red Chillies:2(cut)
Turmeric Pwd:2 spn
1.In a boiling pan pour around 5 cups of water,add 1 spn oil,turmeric pwd and bring the water to a complete boil,now add the Semiya and stir well or else the Semiya will be cooked as a lump,this spoils the dish.
2.Cook till the Semiya is smooth,turn off the flame ,drain the water and let it cool down.Add salt to ur taste,lemon juice squeezed from a lemon u can adjust itto your taste mix well and put aside.
3.In a pan add 2 spns of oil when hot add chenna dal,urad dal,cumin seeds,mustard seeds,cashews and fry till thet turn golden color,now add hinge,chopped red and green chillies,ginger,curry leaves and fry till they evolve nice aroma.Now the tempering is done.
4.Add the tempering to the cooked semiya mix evenly and serve it as it is or wid any curd n pickle.
I have other pic of Semiya Pulihora in my blog,its done with Tamrind juice.This is other version of making.This entire process take roughly 20 mins to make it.
Wishing U all a Happy Weekend.
Boiled Green Peas: 1.5 cups
Onion:1 medium(finley chopped)
Tomato:1 big(finely chopped)
Cumin Pwd:1 spn
Coriander Pwd:1 spn
Chat Masala:1/2 spn
Chilli Pwd:To taste
1.Add oil to a pan and when hot add finely chopped onions,fry till onion becomes transulate.At this time add finely chopped tomato,mix well,cover it and cook till tomato becomes smooth.
2.Now add salt,chilli pwd,cumin pwd,corainder pwdchat masala mix well and fry well,add water if necessary else the dry spices will get burnt.Let the mixture boil till all the spices are cooked.
3.Mash the boiled green peas,add the mashed peas to the boiling onion n tomato mixture,stir well and cook for another 6-8 mins on medium flame.When done finally garnish it with chopped coriander.Now the chat is ready to serve with Cutlet.
4.Put the cutlets in a plate and on top of them add the Chat,according to ur taste add Green Chutney,Sweet Chutney,beaten curd,onion,tomato,coriander leaves,Sev(I didnt have sev at home sterday so I used Boondi Instead) and finally squeeze few lemon drops on top and serve hot.
Cabbage: 2.5 cups(finely chopped)
Carrot: 1 cup(peeled n cut)
Green Peas: 3/4 cup(soaked overnite)
Salt: To Taste
Green Chillies: 5-6(finely cut)
ChennaDal: 4 spns
Cumin Seeds: 1 spn
Mustard Seeds: 3/4 spn
Urad Dal: 1 spn
Curry Leaves: 8-10no.
Pepper: A Pinch
1.In a vessel take chopped cabbage,carrot,chenna dal,peas and pour water till the veggies are covered,now pressure cook them for 3 whistles and turn off the flame.
2.Let the pressure come down,open the cooker and drain the excess water and put aside.
3.In a pan add oil,when hot add in the cumin seeds when they splatter add the mustard seeds,urad dal and fry till they turn golden color.
4.Now add the chopped chillies and curry leaves,mix well,add the pressure cooked n drained veggies to the pan ,add salt to taste and mix well.
5.Cook it till water evoprates and the cabbage fry for 4-5 mins.
6.Finally Garnish it with Coriander leaves and serve it hot with Rice/Pulka.
Today I didnt find time to Click the pics of the dish.Will post the pics very soon.
Here is my Version of Cutlets,I made Cabbage n carrot Curry for my lunch,couldnt complete it and left it so that we can have it with Pulka to night but I used it to make Cutlets by adding some boiled and mashed potato to it.
Cabbage n Carrot Curry: 2 cups
All Purpose Flour:3 spns
Bread Crumbs:3/4 cup
Oil:For Deep Frying the Cutlets
1.In a pan add the cabbage n carrot curr,fry it for 3-4 mins so that the mositure gets evoprated if any.Now add in the boiled n mashed potatoes.
2.The cabbage n carrot curry is spiced u need not add any other spices to the dish,but check for the seasonings,adjust if necessary.Cook it on medium flame for another 4-5 mins.
3.By now the mixture become dry and ready to make Cutlets.If u still find that the mixture is moist then add 2 spns of breadcrumbs and knead well.
4.Take a small portion of the mixture and make them into your desired shapes like oval,tear shape or like patties and put aside.I made them to tear shape.
5.In a bowl take all-purpose flour and add water,make it into a smooth paste with no lumps.
6.Now take the patties,dip them in all-purpose flour paste (dont leave them in the paste for too long as they may turn soggy and absorb more oil)and coat it with bread crumbs evenly on both sides.Repeat them with all the patties and put them aside.
7.Now pour oil in a pan for deep frying,when hot fry the patties on both sides till they turn golden brown color.Place them on a paper towel to remove the excess oil if any.
8.Serve it hot with Tomato Ketchup/Mint Chutney/Chilli Sauce.
Click here to view Cabbage n Carrot Curry which I mentioned in this post.Finally the curry made for lunch is turned into yummy Veggie Cutlet by adding few Ingridents.
I even made few Patties that can be used in Making Veggie Burger and that will be my Breakfast tomarrow.
Here is the recipe:
Round Brinjals: 8 no(small)
Senaga Karam: 5-6 spn
1.Wash the brinjals,pat dry and trim the stem.Now cut the brinjal into half without detaching the stem.
2.Add oil to a pan and now put the cut brinjal in the pan and cover it with a lid.
3.Cook it smooth on all sides and sprinkle little salt,mix well.
4.When the brinjal is completely cooked and turns smooth,switch off the flame and let the brinjal become cool.Now carefully open the brinjal and sprinkle Senaga Karam on both the halfes and close the brinjal.Repeat the same with all the brinjals.
5.Finally sprinkle some more Senaga Karam on top of the brinjals and Serve it hot with rice and dal.
U can find the recipe of Senaga Karam in my blog here.
If u like u can even substitute SengaKaram with any powder like CurryLeaf Powder,Kobbari Karam,anything of ur choice.
Isn't this recipe easy???Try this n write back ur comments.
I made Jamuns from Home-made Khova,you can even make Jamuns from normal Instant Jamun Powder.U can check the recipe for making Jamuns here.
Fried Jamuns: 10 no(medium size)
Potato: 2 medium(peeled,diced and boiled)
Onion:1 big (very finely chopped)
Tomato: 2 medium( finely chopped)
Spring Onions:1 bunch(cut into 1/2 inch)
Green Chillies: 5-6(adjust to ur taste)
Ginger Garlic Paste:1 spn
Cashew Paste:1/2 cup(soak 15-20 cashews in water for 30 mins and make a smooth paste)
Kasoor Methi: 1 spn(optional)
Garam Masala Pwd: 3/4 spn
Chilli Pwd: 1.5 spn(I used this to get the color for the dish,u can jst use green chillies even)
Oil: 2 spn
1.In a pan add oil,when hot add chopped onions,fry till onions turn smooth n transculate,now add cut green chillies and ginger garlic paste,fry till the raw flavor is removed.
2.Now add the chopped tomato and cover with a lid,cook till tomato becomes smooth,mix well and add salt stir well,now add the cashew paste and half cup of water mix well and cook till oil seprates.Make sure you mix the mixture in between so that it does not burn.
3.When u see oil is sperating this is when we add garam masala and chilli powder,stir well and cook for another 3-5 mins,after this add diced n boiled potato,cook on medium flame for 5 more mins.
4.Crush kasoor methi leaves to enhance the flavor and add to the curry mix well and add the fried Jamuns,cover and cook for few minutes so the Koftha absorb the juices and become yummy.Finally add cut Spring Onions and turn off the flame.
5.Serve it hot with Chaptathi/Pulka/Naan or any Flavoured Rice like Jeera Rice or jst Masala Rice.
1.I just used the plain Jamuns(as I made them to use as Sweet) to make this curry but U can spice up the jamoons with little salt,chopped onions,chillies and coriander leaves.This adds taste to the jamuns.
2.I made thi curry to go with Masala Rice and choosen this gravy,but u can make any simple tomato gravy and add the Jamun Dumplings.Its all up to ur taste.
My hubby's daily breakfast is Oatmeal,he cant have it directly so he needs some pickle to spice up his meal so I made few pickles for him and now I want to share them with u all and sending this for Pickles 'N' Chutneys Event by Sireesha in her blog named Mom's recipies .
Raw Mango: 2 no(washed,pat dry,peeled and diced)
Salt:1/2 cup(may vary to ur taste)
Red Chilli powder: 1 cup(adjust to ur taste)
Oil: 2.5 cups
Fenugreek Seed Powder:1/2 spn
Mustard Powder: 3 spns
Mustard Seeds: 2 spns
Hinge: 3/4 spn
Red Dry Chillies:5-6
1.In a pan,pour 2.5 cups of oil ,add the diced raw mango pieces and mix well, cook the mangoes on the oil till the mango pieces become smooth n mushy.Keep Sitring in between.
2.When done switch off the flame and let this mashed mango n oil mixture come to room temperature.
3.Once it is cooled then mix salt,fenugreek powder,red chilli powder and mustard powder to the above cooled mixture and mix well,make sure u mix it evenly,leave it aside covered for a day.
4.Now get the tempering done,heat oil in a pan when hot add cumin seeds n allow it to splatter,now add hinge and red chillies,fry well and let it cool down to room temperature.
5.When the tempering is cool add it to the pickle that is left aside for a day,mix well and after a day the pickle is ready to use.
To increase the shelf time of the pickle make sure that all the utensils n dishes used are really dry,as excess moisture will spil the pickle.Hope U all like this easy and tasty pickle.
I would even like to send Koru Maagai Pacchadi , Sweet Mango Pickle , Carrot Pickle also to the Pickle 'N' Chutneys event.
Wish to learn more varities of pickles from the event and come back to check few more pickles from my blog.
The recipe is divided in two parts, one is making the Jamuns and frying them. The other is making sugar syrup.
For sugar syrup:
Sugar - 500 gms (This can be reduced as per taste)
Water - 1 & 1/2 cup (bit more or less)
Cardamom - 2-3
One spoon of milk (optional)
Few threads of saffron (optional)
2-3 drops of rosewater (optional but highly recommended)
Mix about 500 gms of white sugar in one and half cup water and keep it for boiling.
Add a spoonful of milk to remove the impurities (impurities if any, will form a scum on surface)
Add 2-3 green cardamoms also in syrup for strong flavor, and a tad of saffron strings (optional)
Boil until you get just a tad sticky syrup. Gulab Jamun syrup is not very dense nor too dilute as in Rasgulla
Strain the syrup, add rosewater when syrup is slightly cooled.
Always remember two things while using rose water, do not add it while syrup is bubbling hot or on fire, and be particular about the quantity mentioned in every recipe, since even few drops of excess rosewater could lend a bitter taste to the final product.
For Gulab Jamun:
Unsweetened Maawa* - 250 gms
All purpose flour - 1 & 1/2 - 2 tsp
Cornflour - 1 tsp
Green cardamom - 1-2 crushed
Oil for shallow frying
* (khoya-the condensed milk thickened till it turns into moist dough, preferably made from cow’s milk, also known as Hariyali mawa)Method:
Mix all the ingredients in a wide mixing bowl until soft textured dough is obtained (keep mixing until it is really soft)
Make very small sized balls (bit larger than pebbles) as they swell up after frying and soaking in syrup
Make sure that the surface of dough balls is really smooth without any cracks. In case the cracks refuse to go away, slightly wet your palms with water and roll the flour till absolutely smooth.
Now take little oil for frying in preferably flat bottomed pan, and heat the oil. But gulab jamuns are to be fried on LOW FLAME or else the surface will be browned while the core will remain uncooked. Some prefer to place an unsalted pistachio in the center of every gulab jamun while making balls, that way the core of gulab jamun is not left uncooked .
Fry one or 2 gulab jamuns at a time and always remember to STIR THE OIL with slotted spoon AND NOT TO TOUCH GULABJAMUNS, which means keep swirling the oil without tossing or turning gulab jamun.
Fry till light brown in colour, remove on tissue paper and repeat the procedure with rest of dough.
Now soak these in COOL syrup for few hours. They will surely swell up
These can be stored in the same syrup till consumed
If there are cracks in the balls before frying it will burst open while frying, in that case adding a bit of cornflour will surely help
You can enjoy it hot or cold ,either way it is delicious.We love having warm gulab jamoon with Vanilla Ice-cream and I think this is wonderful combination.
Cabbage: 1 cup(Chopped)
Cumin seeds:1/2 spn
Tamrind: Small piece(soak it in water)
Garlic: 2 cloves(big)
Red Dry Chillies/Green Chillies:To taste
Urad Dal:1 spn
Cumin seeds: 1spn
Chenna Dal: 1 spn
Mustard Seeds:3/4 spn
Curry Leaves:8-10 leaves
Dry Red Chillies:2(cut)
1.In a pan por 2-3 spns of oil and when hot add cumin seed and when the seeds splatter crushed garlic and fry till garlic becomes soft,now add chopped cabbage,fry it till half done.
2.Now add the chopped greenchillies/red dry chillies,cover it with a lid and cook it on medium flame for another 3-4 minutes,finally add chopped tomato ,mix well and cook for another 3 mins,when done swtich off the flame and let the cabbage mixture cool.
3.Shift the mixture to a blender,add salt to taste,soaked tamrind and blend it to a smooth paste.
4.Finally in a pan add oil and fry the ingridents one by one that are named under Tempering and add the done tempering to the chutney.Mix well and Serve it hot with rice or chapathi.
Here is the Recipe:
Raw Plantain: 2no(peel the skin n cut them into cricles and put them in water so they dont turn black)
Salt: To taste
Chilli Powder:To taste
1.Take the plantain into a bowl,make sure that there is no excess water.
2.Sprinkle salt n chilli powder to the plantain and mix well.
3.In a frying pan add 2-3 spn of oil when hot then place the plantain in the pan and cover it with a lid,after 4-5 mins remove the lid and turn them on to the other side and then place the lid again.In another 3-4 mins the Plantain fry is ready.
4.Serve it hot with rice or u can simply have it as a snack with tea/coffee.
Now I'm here with a Sweet as this is my 150th post.This is one of my favourite sweets and made it for the 1st time on my own...It turned out gud.Here comes the recipe.
Whole Milk:1/2 Gallon
Sugar:1 cup(Adjust To ur Taste)
1.In a wide pan pour the milk in to and let it come to a boil,once it comes to boil put it on low flame and keep it boiling.
2.Make sure that u stir the milk in small intervals so that the milk will not catch the bottom and burn.
3.Boiling the milk for 2-3 hours the milk it will reduce and form like smooth paste.
4.At this point add sugar and mix well,now the Khova will become loose as we added sugar to it..Now cook the khova on low flame for 10mins so that it will become hard and is now ready to serve.
I would like to have it hot,now its up to U....Njoi the Khova
While boiling the milk add a small plate to the boiling pan,this helps in preventing the milk from burning.This tip is from my grandmom she used to do the same and I too remembered this in the morning and placed a plate in the milk,this made my work easy.Will come back with some more new reicpes...Keep Visitng my blog and post ur comments on my dishes which helps me in improve my presentation.