Ingredient
3 Cup Whole wheat flour
3 Tbs Yogurt
3 Tbs Butter softned
1 Tea Spoon Garlic Minced
1 Tes Spoon Salt
Water for Dough
Method
Mix Garlic,Butter,Yogurt and Salt in Flour. Make a dough if you think that it is too tight then mix a littile water and make a dough.
Make small balls and roll them like a torilla, cook these on griddle, apply butter both side of this.
Cook it light brown, serve hot with chutney or souce.
Wednesday, November 18, 2009
Thursday, September 17, 2009
NUTRITIOUS PARANTHA
Ingredients
¾ cup whole wheat flour
¼ cup Bengal gram flour
¼ cup maize flour
1/3 cup shredded cabbage
¼ cup spinach, finely chopped
½ teaspoon green chillies, chopped
1 tablespoon lemon juice
salt to taste
milk for binding the dough
ghee for cooking
Method
1.
Combine all the ingredients and knead into soft dough using enough milk.
2.
Divide the dough into 6 equal portions.
3.
Roll out each portion of the dough into a circle of 125 mm. (5") diameter and 6 mm. (¼") thickness.
4.
Cook each roti on a hot tava (griddle) using a little ghee till golden brown on both sides.
5.
Serve hot.
Thursday, September 10, 2009
APPLE TOOFY
Ingredients:
3 medium size cooking apple
1 Tbs cornstarch disolve in 1 Tbs water
2/3 cup cold water
1 cup plain flour
peanut oil for deep frying
glaze1 1/2 cup sugar
1/2 cup cold water
2 tsp black sesame seeds
Method:
Quarter the apples, Peel and core the pieces, than cut each quarter into 2 thick slices, 3 if the apple are large. Set aside. Step II: Beat the egg in a medium size bowl, add the water and beat again until combined, than tip in all flour at once and beat vigorously with rotary beater until batter is smooth. Do not over beat. Let batter stand while preparing glaze.As sugar cook stsart to heat oil for deep frying. Try to have oil for frying and sugar glaze ready at the same time. if oil is not put over too high a heat this should not be difficult. When the haze begins to rise from the surface of the oil drop pieces of apple into the batter, turn to code them completely, then take one piece at time with fork and drop it into the oil. Do not cook too many at one time. Deep fry until the batter is golden. Then lift out with a slotted spoon and put straight into the sauce pan containing the glaze. Turn piece of apple in the glaze to coat the entire surface, then lift out and drop into a bowl containing cold water and ice cubes. The glaze will harden and become brittle almost at once. Lift them out quickly and put on a lightly oiled serving plate. GLAZE: Put sugar and water into a small saucepan and place over medium high heat. Do not stir at all. Let sugar mixture bubble until it starts to turn faintly golden around the edge of the pan. Stir in sesame seeds and turn heat as low as it will go.
3 medium size cooking apple
1 Tbs cornstarch disolve in 1 Tbs water
2/3 cup cold water
1 cup plain flour
peanut oil for deep frying
glaze1 1/2 cup sugar
1/2 cup cold water
2 tsp black sesame seeds
Method:
Quarter the apples, Peel and core the pieces, than cut each quarter into 2 thick slices, 3 if the apple are large. Set aside. Step II: Beat the egg in a medium size bowl, add the water and beat again until combined, than tip in all flour at once and beat vigorously with rotary beater until batter is smooth. Do not over beat. Let batter stand while preparing glaze.As sugar cook stsart to heat oil for deep frying. Try to have oil for frying and sugar glaze ready at the same time. if oil is not put over too high a heat this should not be difficult. When the haze begins to rise from the surface of the oil drop pieces of apple into the batter, turn to code them completely, then take one piece at time with fork and drop it into the oil. Do not cook too many at one time. Deep fry until the batter is golden. Then lift out with a slotted spoon and put straight into the sauce pan containing the glaze. Turn piece of apple in the glaze to coat the entire surface, then lift out and drop into a bowl containing cold water and ice cubes. The glaze will harden and become brittle almost at once. Lift them out quickly and put on a lightly oiled serving plate. GLAZE: Put sugar and water into a small saucepan and place over medium high heat. Do not stir at all. Let sugar mixture bubble until it starts to turn faintly golden around the edge of the pan. Stir in sesame seeds and turn heat as low as it will go.
JUGGERY HALWA
Ingredients:
100 gm semolina Jaggery (powdered coarsely)
A pinch of saffron
50 gm green pista
2 tsp chopped almonds, cardamom powder
3 tbsp desi ghee
2 ½ tsp sugar, Water
Method:
Soak semolina in water for twenty minutes. Boil water in a pan. Add the jaggery powder and let it melt. Heat ghee in a heavy bottomed vessel, add the semolina and fry till it turns brown. Now add the milk and cook on medium heat till most of the liquid evaporates. Add the jaggery water and cardamom powder,Saffron, green pista, and continue stirring till the halwa reached desired consistency. Garnish with chopped almonds and serve hot.
100 gm semolina Jaggery (powdered coarsely)
A pinch of saffron
50 gm green pista
2 tsp chopped almonds, cardamom powder
3 tbsp desi ghee
2 ½ tsp sugar, Water
Method:
Soak semolina in water for twenty minutes. Boil water in a pan. Add the jaggery powder and let it melt. Heat ghee in a heavy bottomed vessel, add the semolina and fry till it turns brown. Now add the milk and cook on medium heat till most of the liquid evaporates. Add the jaggery water and cardamom powder,Saffron, green pista, and continue stirring till the halwa reached desired consistency. Garnish with chopped almonds and serve hot.
PARTY PANEER
Ingredients:
For Marinating:
250 gm paneer, cut in cubes
½ tsp cumin powder (zeera)
½ tsp coriander powder (dhaniya)
3 tsp red chilli powder (deghi mirch)
2 tbsp lime juice
1 tsp black pepper
salt to taste
For Cooking:
oil for deep frying
2 Tbs Cornstarch disolve in 2 Tbs water
250 gm of white flour, (maida)
250 gm bread crumbs, finely powdered
1/4 tsp red chilli powder
salt to taste
fresh coriander for garnishing
Method:
In a bowl add all the marinating ingredients to the paneer. Mix well, cover and keep it in the fridge for at least two hours. On a plate, mix the bread crumbs, chilli powder and salt together. Spread the flour out on another plate. Now dip the paneer in the cornstarch,which is desolve in water, then lightly coat them in the flour and then in the bread crumbs. Heat the oil and fry the paneer till light golden brown. Remove, garnish and serve.
For Marinating:
250 gm paneer, cut in cubes
½ tsp cumin powder (zeera)
½ tsp coriander powder (dhaniya)
3 tsp red chilli powder (deghi mirch)
2 tbsp lime juice
1 tsp black pepper
salt to taste
For Cooking:
oil for deep frying
2 Tbs Cornstarch disolve in 2 Tbs water
250 gm of white flour, (maida)
250 gm bread crumbs, finely powdered
1/4 tsp red chilli powder
salt to taste
fresh coriander for garnishing
Method:
In a bowl add all the marinating ingredients to the paneer. Mix well, cover and keep it in the fridge for at least two hours. On a plate, mix the bread crumbs, chilli powder and salt together. Spread the flour out on another plate. Now dip the paneer in the cornstarch,which is desolve in water, then lightly coat them in the flour and then in the bread crumbs. Heat the oil and fry the paneer till light golden brown. Remove, garnish and serve.
PANEER AND MUSHROOM SANDWICH
Ingredients:
2 tbsp olive oil
4 cloves
6-7 black peppers
1/2 tsp cumin seeds
1/2 tsp of aniseed (saunf)
1/2 an inch of cinnamon stick
1/2 tsp of turmeric powder
1 tsp of ginger, finely chopped
1 medium onion, finely chopped
2 green chillies, finely chopped
2 medium tomatoes, finely chopped
7-8 mushroom, finely chopped
250 gms cottage cheese (paneer)
half a loaf of bread
salt to taste
Method:
Grind or pound the black peppers, cumin seeds, aniseed and cloves together. Heat the oil in a pan and sauté the ginger and onion for 2 mins. Mix in the ground masala, turmeric and salt. Add the tomatoes and green chillies and cook for five mins. Crumble the paneer into the pan. Add the mushroom and mix well. Lightly toast the bread slices and make sandwiches with the paneer. Slice in half and serve.
2 tbsp olive oil
4 cloves
6-7 black peppers
1/2 tsp cumin seeds
1/2 tsp of aniseed (saunf)
1/2 an inch of cinnamon stick
1/2 tsp of turmeric powder
1 tsp of ginger, finely chopped
1 medium onion, finely chopped
2 green chillies, finely chopped
2 medium tomatoes, finely chopped
7-8 mushroom, finely chopped
250 gms cottage cheese (paneer)
half a loaf of bread
salt to taste
Method:
Grind or pound the black peppers, cumin seeds, aniseed and cloves together. Heat the oil in a pan and sauté the ginger and onion for 2 mins. Mix in the ground masala, turmeric and salt. Add the tomatoes and green chillies and cook for five mins. Crumble the paneer into the pan. Add the mushroom and mix well. Lightly toast the bread slices and make sandwiches with the paneer. Slice in half and serve.
Wednesday, September 9, 2009
PALAK PANEER WITH WHITE KIDNEY BEANS
Ingredients:
For the paneer
1/2 kg paneer - 2 inches thick
1 tsp coriander powder
1 tsp cumin powder
1/2 tsp aniseed (saunf) powder
1 tsp red chilly powder
2 tsp oil
salt
For the spinach
1 kg spinach
4 cloves garlic - chopped
2 tsp oilsalt
1 tsp lemon juice
For beans
1 cup raungi or small white kidney beans - (soaked and boiled)
1/2 cup onions
½ cup tomatoes
2 dry red chillies
½ tsp garam masala
1 tsp olive oil
salt
Method:
Slice the paneer vertically into 3. Marinate the paneer with cumin powder, coriander powder, red chilli powder, salt, saunf powder, and little oil. Keep aside for 10 mins. Heat a pan; add oil, onions, chillies, tomatoes. Stir well. Add garam masala, salt, and kidney beans. Keep aside.Heat oil in a pan, add paneer slice one at a time and stir fry. Repeat with all the slices and remove.Meanwhile, sauté chopped garlic in a dash of oil. Then add washed spinach, salt and lemon juice. Sauté till spinach is cooked.Serve on a plate with crusty paneer over cooked white beans and spinach on one side. Add a dash of lemon juice. Garnish with celery or coriander.
For the paneer
1/2 kg paneer - 2 inches thick
1 tsp coriander powder
1 tsp cumin powder
1/2 tsp aniseed (saunf) powder
1 tsp red chilly powder
2 tsp oil
salt
For the spinach
1 kg spinach
4 cloves garlic - chopped
2 tsp oilsalt
1 tsp lemon juice
For beans
1 cup raungi or small white kidney beans - (soaked and boiled)
1/2 cup onions
½ cup tomatoes
2 dry red chillies
½ tsp garam masala
1 tsp olive oil
salt
Method:
Slice the paneer vertically into 3. Marinate the paneer with cumin powder, coriander powder, red chilli powder, salt, saunf powder, and little oil. Keep aside for 10 mins. Heat a pan; add oil, onions, chillies, tomatoes. Stir well. Add garam masala, salt, and kidney beans. Keep aside.Heat oil in a pan, add paneer slice one at a time and stir fry. Repeat with all the slices and remove.Meanwhile, sauté chopped garlic in a dash of oil. Then add washed spinach, salt and lemon juice. Sauté till spinach is cooked.Serve on a plate with crusty paneer over cooked white beans and spinach on one side. Add a dash of lemon juice. Garnish with celery or coriander.
Sunday, August 16, 2009
PANEER TOASTY SANDWICH
Ingredients:
1 cup crumbly cottage cheese
1 tbsp butter
1 tsp cumin seeds
1 large onion finely chopped
2 green chillies finely chopped
1 medium tomato finely chopped
¼ tsp tumeric powder
½ tsp red chilli powder
4 slices fresh, soft sandwich bread
salt to taste
Method:
Heat a pan on a medium flame and add butter to it. Allow to melt and then add cumin seeds. When they stop spluttering, add green chillies and onion. Fry till golden brown. Add tomatoes, turmeric powder, red chilli powder and salt to taste. Stir well. Cook for two minutes stirring frequently. Add paneer and mix well. Stir fry for 3-4 minutes and then turn off fire. Allow to cool a little. Lay the slices of bread on a clean cutting board. Now put prepared paneer mixture on 2 of the slices. Spread to cover entire slice. Top with the remaining slices. Grill or toast the sandwich till crispy and golden. Serve hot with tomato ketchup or a chutney
1 cup crumbly cottage cheese
1 tbsp butter
1 tsp cumin seeds
1 large onion finely chopped
2 green chillies finely chopped
1 medium tomato finely chopped
¼ tsp tumeric powder
½ tsp red chilli powder
4 slices fresh, soft sandwich bread
salt to taste
Method:
Heat a pan on a medium flame and add butter to it. Allow to melt and then add cumin seeds. When they stop spluttering, add green chillies and onion. Fry till golden brown. Add tomatoes, turmeric powder, red chilli powder and salt to taste. Stir well. Cook for two minutes stirring frequently. Add paneer and mix well. Stir fry for 3-4 minutes and then turn off fire. Allow to cool a little. Lay the slices of bread on a clean cutting board. Now put prepared paneer mixture on 2 of the slices. Spread to cover entire slice. Top with the remaining slices. Grill or toast the sandwich till crispy and golden. Serve hot with tomato ketchup or a chutney
HARA BHARA KABAB
Ingredients:
1 cup spinach boiled
½ cup peas boiled
1 cup mashed potatoes
2 tsp ginger grated
1 tbsp chaat masala
1 tsp coriander leaves
cooking oil for frying
salt to taste
Method:
In a food processor, grind boiled spinach, peas till a smooth paste is formed. Put the grinded mix in a bowl; add mashed potatoes, ginger, chaat masala. Sprinkle coriander leaves, salt. Mix it well. Add flour to the mix so that it binds well. Put some oil in pan and fry on simmer till the kababs till they are crusty and crisp. Soak excess oil on a tissue paper. Serve with chutney.
1 cup spinach boiled
½ cup peas boiled
1 cup mashed potatoes
2 tsp ginger grated
1 tbsp chaat masala
1 tsp coriander leaves
cooking oil for frying
salt to taste
Method:
In a food processor, grind boiled spinach, peas till a smooth paste is formed. Put the grinded mix in a bowl; add mashed potatoes, ginger, chaat masala. Sprinkle coriander leaves, salt. Mix it well. Add flour to the mix so that it binds well. Put some oil in pan and fry on simmer till the kababs till they are crusty and crisp. Soak excess oil on a tissue paper. Serve with chutney.
Saturday, August 15, 2009
PAPAD KI SABJI
Ingredients:
4 medium sized papad
5 tbsp oil
6 tbsp ghee
1 tsp cumin
2 tsp ginger-garlic paste
1 tsp turmeric powder
1 tsp coriander powder
1 tsp red chilli powder
1 green chilli - chopped
1 tsp ginger - chopped
2 cups of curd - whipped
1 cup of water
salt to taste
fresh coriander for garnishing
Method:
Heat the oil, fry the papad and keep aside.
In a wok, heat the ghee and sauté the cumin seeds. Add ginger-garlic paste and stir till light brown.
To this masala, add chopped green chilli and ginger, cook for 2 mins. Pour the curd in the masala and stir.
Add water and bring the gravy to a boil, letting it thicken.
Break the fried papad into small pieces and put them in the gravy. Add salt and let it cook for 3-4 mins.
Garnish and serve hot.
4 medium sized papad
5 tbsp oil
6 tbsp ghee
1 tsp cumin
2 tsp ginger-garlic paste
1 tsp turmeric powder
1 tsp coriander powder
1 tsp red chilli powder
1 green chilli - chopped
1 tsp ginger - chopped
2 cups of curd - whipped
1 cup of water
salt to taste
fresh coriander for garnishing
Method:
Heat the oil, fry the papad and keep aside.
In a wok, heat the ghee and sauté the cumin seeds. Add ginger-garlic paste and stir till light brown.
To this masala, add chopped green chilli and ginger, cook for 2 mins. Pour the curd in the masala and stir.
Add water and bring the gravy to a boil, letting it thicken.
Break the fried papad into small pieces and put them in the gravy. Add salt and let it cook for 3-4 mins.
Garnish and serve hot.
MIRCHI KA SALAN
Ingredients:
8-10 green chillies - de-seeded
½ tsp sesame seeds
1 tsp coriander seeds
2 tsp peanut split
1 tsp cumin seeds
¼ cup coconut - desiccated
1 onion - sliced
4 tsp tamarind water
1 tsp ginger-garlic paste
Ground masala whole (garam masala)
1 cup curd
2 tsp oil
salt to taste
fresh coriander - for garnishing
Method:
Dry roast the sesame seeds, peanuts, coriander seeds and cumin seeds. Keep aside.
Sauté the onion in 1 tsp of oil until transparent. Grind the sesame seeds, peanuts, coriander seeds, cumin seeds, sautéed onions and coconut together making it a paste.
Sauté the green chillies in 1 tsp of oil and keep aside. In the same pan, sauté the ground masala along with ginger-garlic paste, tamarind water and curd.
Add a tsp of salt and some water. Finally, add the green chillies and let the mixture come to a boil.
Garnish with fresh coriander and serve.
8-10 green chillies - de-seeded
½ tsp sesame seeds
1 tsp coriander seeds
2 tsp peanut split
1 tsp cumin seeds
¼ cup coconut - desiccated
1 onion - sliced
4 tsp tamarind water
1 tsp ginger-garlic paste
Ground masala whole (garam masala)
1 cup curd
2 tsp oil
salt to taste
fresh coriander - for garnishing
Method:
Dry roast the sesame seeds, peanuts, coriander seeds and cumin seeds. Keep aside.
Sauté the onion in 1 tsp of oil until transparent. Grind the sesame seeds, peanuts, coriander seeds, cumin seeds, sautéed onions and coconut together making it a paste.
Sauté the green chillies in 1 tsp of oil and keep aside. In the same pan, sauté the ground masala along with ginger-garlic paste, tamarind water and curd.
Add a tsp of salt and some water. Finally, add the green chillies and let the mixture come to a boil.
Garnish with fresh coriander and serve.
PALAK PANEER WITH WHITE KIDNEY BEANS
Ingredients:
For the paneer
1/2 kg paneer - 2 inches thick
1 tsp coriander powder
1 tsp cumin powder
1/2 tsp aniseed (saunf) powder
1 tsp red chilly powder
2 tsp oil
salt
For the spinach
1 kg spinach
4 cloves garlic - chopped
2 tsp oil
salt
1 tsp lemon juice
For beans
1 cup raungi or small white kidney beans - (soaked and boiled)
1/2 cup onions
½ cup tomatoes
2 dry red chillies
½ tsp garam masala
1 tsp olive oil
salt
Method:
Slice the paneer vertically into 3. Marinate the paneer with cumin powder, coriander powder, red chilli powder, salt, saunf powder, and little oil. Keep aside for 10 mins.
Heat a pan; add oil, onions, chillies, tomatoes. Stir well. Add garam masala, salt, and kidney beans. Keep aside.
Heat oil in a pan, add paneer slice one at a time and stir fry. Repeat with all the slices and remove.
Meanwhile, sauté chopped garlic in a dash of oil. Then add washed spinach, salt and lemon juice. Sauté till spinach is cooked.
Serve on a plate with crusty paneer over cooked white beans and spinach on one side. Add a dash of lemon juice.
Garnish with celery or coriander.
For the paneer
1/2 kg paneer - 2 inches thick
1 tsp coriander powder
1 tsp cumin powder
1/2 tsp aniseed (saunf) powder
1 tsp red chilly powder
2 tsp oil
salt
For the spinach
1 kg spinach
4 cloves garlic - chopped
2 tsp oil
salt
1 tsp lemon juice
For beans
1 cup raungi or small white kidney beans - (soaked and boiled)
1/2 cup onions
½ cup tomatoes
2 dry red chillies
½ tsp garam masala
1 tsp olive oil
salt
Method:
Slice the paneer vertically into 3. Marinate the paneer with cumin powder, coriander powder, red chilli powder, salt, saunf powder, and little oil. Keep aside for 10 mins.
Heat a pan; add oil, onions, chillies, tomatoes. Stir well. Add garam masala, salt, and kidney beans. Keep aside.
Heat oil in a pan, add paneer slice one at a time and stir fry. Repeat with all the slices and remove.
Meanwhile, sauté chopped garlic in a dash of oil. Then add washed spinach, salt and lemon juice. Sauté till spinach is cooked.
Serve on a plate with crusty paneer over cooked white beans and spinach on one side. Add a dash of lemon juice.
Garnish with celery or coriander.
Tuesday, August 11, 2009
MINT CHUTNEY
Ingredients
1 cup mint leaves chopped
1 small onion chopped
1 tsp garlic crushed
1 tsp ginger slices
4-5 green chillies chopped
1 tsp coconut shredded
2-3 tsp lemon juice
1 tsp cumin powder
1 tsp urad dal
1 tsp channa dal
1 tsp olive oil
Salt to taste
Method
Heat oil in a pan. Add onions, garlic, and ginger. Sauté till golden brown.Add green chillies, channa dal, urad dal, coconut. Cook till they are done. Set aside for 10 mins.In a food processor, grind mint leaves, lemon juice, cumin powder, cooked masala, salt and little water to a smooth paste.
1 cup mint leaves chopped
1 small onion chopped
1 tsp garlic crushed
1 tsp ginger slices
4-5 green chillies chopped
1 tsp coconut shredded
2-3 tsp lemon juice
1 tsp cumin powder
1 tsp urad dal
1 tsp channa dal
1 tsp olive oil
Salt to taste
Method
Heat oil in a pan. Add onions, garlic, and ginger. Sauté till golden brown.Add green chillies, channa dal, urad dal, coconut. Cook till they are done. Set aside for 10 mins.In a food processor, grind mint leaves, lemon juice, cumin powder, cooked masala, salt and little water to a smooth paste.
Wednesday, August 5, 2009
EGGLESS CHOCOLATE CHIP COOKIES
INGREDIENTS
1 cup butter, softened
1 cup white sugar
1 cup packed brown sugar
2 Tbs. All purpose flour + ¼ Cup Water
2 teaspoons vanilla extract
3 cups all-purpose flour
1 teaspoon baking soda
2 teaspoons hot water
1/2 teaspoon salt
2 cups semisweet chocolate chips
1 cup chopped walnuts (optional)
DIRECTIONS
1. Preheat oven to 375 degrees F (190 degrees C).
2. Cream together the butter, white sugar, and brown sugar until smooth. Mix the 2 Tbs. all purpose flour in ¼ cop water, then stir in the vanilla. Dissolve baking soda in hot water. Add to batter along with salt. Stir in flour, chocolate chips, and nuts. Drop by large spoonfuls onto ungreased pans.
3. Bake for about 10 minutes in the preheated oven, or until edges are nicely browned.
1 cup butter, softened
1 cup white sugar
1 cup packed brown sugar
2 Tbs. All purpose flour + ¼ Cup Water
2 teaspoons vanilla extract
3 cups all-purpose flour
1 teaspoon baking soda
2 teaspoons hot water
1/2 teaspoon salt
2 cups semisweet chocolate chips
1 cup chopped walnuts (optional)
DIRECTIONS
1. Preheat oven to 375 degrees F (190 degrees C).
2. Cream together the butter, white sugar, and brown sugar until smooth. Mix the 2 Tbs. all purpose flour in ¼ cop water, then stir in the vanilla. Dissolve baking soda in hot water. Add to batter along with salt. Stir in flour, chocolate chips, and nuts. Drop by large spoonfuls onto ungreased pans.
3. Bake for about 10 minutes in the preheated oven, or until edges are nicely browned.
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