Monday, 4 July 2016

Macaroni with Maggi Masala recipe, Macaroni masala recipe

Macaroni with Maggi Masala
Ingredients
Macaroni – 1 Cup
Tomatoes – 2
Chopped Onions – 1/2 cup
Red Chilli Powder – 1/2 tsp
Maggi Masala – 1 pkt
Oil – 2 tbsp
Salt to taste

Method
Boil 2 - 3 cups of water in a pan. When water starts boiling add macaroni, salt and few drops of oil into it and cook for 8 - 10 minutes. Stir at regular intervals. Drain the water and keep the macaroni aside. Grind the tomatoes into fine paste. Heat oil in a pan. Add chopped onions and saute on a medium heat for 2 minutes. Add tomato paste, red chilli powder and little salt. Mix well and cook for 3 - 4 minutes while stirring occasionally. Add boiled macaroni and maggi masala. Mix gently cook for 2 minutes while tossing occasionally. Add more salt, if required. Steaming hot maggi masala macaroni is ready. Serve hot.

Wednesday, 15 June 2016

Lauki ki sabji (Dry)

Lauki is a common vegetable in Indian kitchen. It is also known as Ghiya, Dudhi and Bottle guard. It is low in fat and cholesterol but high in dietary fibre. Its high water content makes it very cooling. Laiki is a versatile vegetable and can be used in preparing variety of savory and sweet dishes. It is often combined with various lentils to make wonderful dishes. Lauki ki sabji is a simple and traditional dish in India.
Lauki ki sabji
Ingredients Lauki – 400 gms
Chopped Onions - 1
Fenugreek seeds – ½ tsp
Oil – 2 tbsp
Red Chilli powder – 1 tsp
Turmeric powder – ½ tsp
Mango powder – 1 tsp
Salt to taste

Method

Wash and peel the lauki. Chop off the top and bottom tip and cut it into ½ inch pieces. Heat oil in a kadai. Add fenugreek seeds, let them change their colour. Add chopped onions and sauté till light brown in colour. Add lauki and mix well. Sprinkle turmeric powder and red chilli powder. Mix well and cook covered on low heat stirring in between. When lauki is cooked, add mango powder and salt. Mix well and cook for 2-3 minutes on high heat. Serve with chapattis.


Monday, 7 December 2015

Bajre ki Roti

Bajre ki Roti is one of popular flat breads in the state of Rajasthan, Haryana, Maharashtra and Gujarat in India. Bajra is one the most common grains consumed widely in rural India. Thickly rolled bajra ki roti has a nutty flavour and crunchy texture. Bajre ki roti goes well with white butter, ghee, jaggery, sabji, chutney, Karhi or curd. It has to be consumed preferably in winter to avoid any digestive problems.

Bajre ki Roti
Ingredients
Bajre ka Atta (millet flour) – 2 cups
Salt to tastetaste

Method
Mix bajre ka atta and salt. Add warm water and knead well to make a smooth and pliable dough. Make medium sized balls. Heat tawa. Take a dough ball and pat with wet hands to form a round shape like a thick roti (dough ball can also be rolled into a circle by placing it between two sheets of plastic and using little flour for dusting). Place roti gently on hot tawa and cook for few seconds. Turn over the roti and cook the other side for few more seconds. Now lift the roti with a pair of tongs and roast over open flame till brown spots appear on both sides. Make remaining rotis in the same way. Serve immediately with white butter or ghee.
Bajra has numerous health benefits and is also gluten free. It is excellent for diabetics. It has high fiber and complex carbohydrates which helps in keeping full for a longer period. Bajra contains niacin, a vitamin that plays a crucial role in lowering cholesterol levels. 

Thursday, 26 November 2015

Raw Spring Onion Chutney recipe, spring onion and tomato chutney recipe

Raw Spring Onion Chutney
Raw spring onion chutney is a simple and yummy chutney recipe made with goodness of raw spring onions and raw tomatoes. It has a unique taste and flavour. People who like raw spring onions in salad will definitely love to eat this chutney. It taste great when a little melted ghee is added to it when eating.

Ingredients
Spring Onions – 100 gms
Tomatoes – 100 gms
Green Chillies – 4 to 5
Salt to taste

Method
Wash and roughly chop spring onions, tomatoes and green chillies. Grind spring onions, tomatoes and green chillies in a blender to a coarse chutney. Do not grind it longer as we need a chunky texture not a smooth paste. Add salt and mix well. Serve with roti-sabji, parathas-sabji or dal-chawal. (Note: Red chilli powder can also be used in place of green chillies).

Wednesday, 18 November 2015

Karonda Green Chilly Recipe

Karonda green chilly is a good combination to prepare a sour and pungent recipe. Karonda a white pink shaded berry grows on a thorny bush. Karonda green chilly is a yummiest and tangy flavored recipe eaten in North India. It is very simple and quick to prepare. It will remain fresh even after one week if kept refrigerated.
Karonda Green Chilly


Ingredients
Green chilli – 100 gms
Karonde (Carissa Carandas) – 50 gms
Cumin Seeds – 1/4 tsp
Asafoetida – a pinch
Oil – 1 tbsp
Salt to taste

Method
Wash karonde and green chilies and wipe dry them. Cut karonde into two and remove seeds. Remove the stem of green chillies, slit them into half and chop roughly. Heat oil in a pan. Temper asafoetida and cumin seeds. Add karonde and green chillies and saute for one minute. Add salt and saute for another one minute. Now cook covered till karonde and green chillies are both tender for about 4-5 minutes on low heat. Serve with chapatis, parathas, dal-chawal or as a side dish with meal.

Karonda is a rich source of iron. It contains a fair amount of Vitamin C and therefore is an anti scorbutic  It is very useful for cure of anemia. It is also good in bad digestion, stomach pain and constipation.

Tuesday, 17 November 2015

Bread Potato Rolls recipe, bread rolls with stuffed potatoes

Bread rolls stuffed with potato filling makes a delicious and tempting snack with evening tea. It is a very popular North Indian snack and can also be served as an appetizer. These roll are always easy in making and sometimes a quick school tiffin for children if you have boiled potato ready. These roll are very crispy and crunchy from outside, creamy soft and spicy inside. A delicious way to use leftover boiled potatoes. Potato stuffing is almost similar what we use for making aloo parathas or grilled potato sandwiches.

Bread Potato Rolls
Ingredients
Bread Slices – 4
Boiled Potato – 2
Black pepper powder – 1/4 tsp
Red Chilli Powder – 1/4 tsp
Green chilly – 1 (finely chopped)
Chopped Coriander leaves -- 1 tsp
Mango powder- 1/2 tsp
Chaat Masala – 1/4 tsp
Salt to taste
Oil for Frying

Method
Mix boiled potato, black pepper powder, red chilli powder, mango powder, chaat masala, chopped green chilly, chopped coriander leaves and salt in a bowl. Taste and add more spices if required. Make medium sized rolls of the mixture (The size of the potato rolls will depend on the size of the bread you are using). Take a bread slice and dampen it with water in a plate. Press the bread slice on your palm to squeeze out the excess water. Place the filling in the center of the bread and mold the bread to cover it all around. Prepare all the bread rolls this way and keep aside. Heat oil in a kadai or frying pan. Fry the bread rolls until they become crisp and golden brown in colour turning in between. Remove from the kadai with the slotted spoon. Place the rolls on an absorbent paper to remove excess oil. Serve hot with tomato sauce, green chutney or tamarind chutney.

Wednesday, 4 November 2015

Besan suji cheela recipe, Besan Suji Cheela stuffed with Soya paneer bhurji

Besan suji cheela stuffed with soya paneer bhurji is a tasty and nutritious dish for Indian breakfast. It can also be eaten as an appetizer in parties, an evening snack with a cup of tea or even as a school lunch box. This cheela is filled with soya paneer bhurji making it a healthy meal/snack for all age groups.
Besan Suji Cheela

Ingredients
Besan (gram flour) – 1 cup
Suji (Semolina) – 1/2 cup
Grated Paneer (cottage cheese) – 1/4 cup
Soya granules – 1/4 cup
Chopped onions -- 2 tbsp
Chopped coriander leaves – 1 tbsp
Chopped green chillies – 1 tsp
Red Chilli powder – 1/2 tsp
Ajwain (carom seeds) – 1/4 tsp
Oil for frying
Salt to taste

Method
Add soya granules in warm water. Seqeeze excess water and keep aside. Heat one table spoon oil in a pan. Add chopped onions and saute till translucent. Add soya grnules and cook for two minutes. Add grated paneer, green chillies and salt. Mix well and cook for another two minutes. Add chopped coriander leaves and keep aside. In a bowl mix together besan, suji, red chilli powder, salt and ajwain. Add water to make a batter of puring consistency. Heat a non stick tawa. Drizzle few drops of oil to make the tawa greasy. Pour a ladle full of batter on tawa and spread it evenly using back of the laddle. Cook the cheela on both sides using little oil till it gets crspy. Place a portion of the filling along center diameter of the cheela and fold it length wise as shown in photos. Serve hot with green coriander chutney or tomato sauce.