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.

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. 

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
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

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

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

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. 

Bhature recipe (Bhatura recipe), how to make chole bhature

Bhatura is one of the most popular breakfast dish around north-west India and other parts of the country. It is an all time favourite fried bread from Punjab made with maida served with chole, sliced onions, carrot pickle and raita. Bhatura is an inseparable member of famous Punjabi dish “Chole Bhature”. It is also a perfect meal for a weekend afternoon. It is easy to make at home. So try this recipe and share your experience with me. Here you can read about chole recipe.

Maida – 2 cups
Suji (Semolina) – 2 tbsp
Curd – 1/4 cup
Sugar – 1/4 tsp
Baking powder – 1/2 tsp
Oil – 1 tbsp
Salt to taste
Oil for frying

Combine all the ingredients (except oil) in a bowl and mix well. Add water and mix gradually to make a soft dough by light kneading. Add oil into the dough and cover the dough with a wet cloth. Keep aside in a warm place overnight (or for 5-6 hours) to allow fermentation to take place. Next morning, divide the dough into lemon sized balls. Grease your palms with a little oil and flatten each ball into a circle of 5” diameter. It should not be too thick or too thin. Heat oil in a kadai and deep fry the bhatura, one at a time on high heat till light brown on both sides. Remove on an absorbent paper. Serve hot with chole, raita, sliced onions or salad of your choice.

Monday, 2 November 2015

Onion tomato chutney recipe

Onion tomato chutney is one of the easiest chutney recipes to make and tastes really yummy. This is a hot and spicy chutney and it goes well with any meal. You can serve it with chapatis, puris or parathas. It can also be used as bread spread. You can prepare this and keep it in the refrigerator for 3 - 4 days.
Onion Tomato Chutney
Tomatoes – 3
Onions – 2
Cumin Seeds – 1/4 tsp
Red Chilli Powder – 1 tsp
Oil – 2 tbsp
Salt to taste

Peel and chop onions finely. Chop tomatoes roughly and blend them to a puree in a mixer. Heat oil in a pan. Add cumin seeds and let them brown. Add chopped onions and saute till light brown in colour. Add tomato puree, red chilli powder and salt. Mix well and saute for 3-4 minutes. Cook till oil separates. Add little water if required to get the desired consistency. Serve with any meal.