Thursday, October 23, 2014

CORIANDER MINT COOLER



This is not only a very refreshing drink but also blood purifier. It cleanses your whole system and very beneficial for a healthy glowing skin.and to keep your weight in control. The best part is it tastes very good too specially with the addition of chaat masala.

Ingredients:
Fresh coriander leaves ... handful
Mint leaves ............... handful
Lemon juice ............. 2 tbsps ( half lemon )
Ginger ..................... a small piece
Salt ....................... a pinch or two
Sugar ..................... 2 tsps ( or as you like )
Chaat masala ...... 2-3 pinches as per your liking

Method:
1. Wash the mint and coriander leaves well.
2. Scrape the ginger skin and cut into pieces.
3. Put all the ingredients in a mixer along with 2 cups of chilled water and blend.
4. Strain the juice and serve it chilled.

Recipe Source - You Too Can Cook

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Wednesday, October 22, 2014

MATAR KI SOOKHI SABZI / GREEN PEAS STIR-FRY


This is a jhatpat recipe, specially for bachelors which can be made in minutes when you are short of time. I always keep a can or tetra pack of peas for times like this. You may say that canned stuff  contains preservatives.. yes, I agree nothing better than fresh veggies but once in a way you can make an exception.

Ingredients:
Green peas .. 1 can / tetra pack
Grated onion ... 2 tbsps (optional)
Garlic paste ... 1 tsp
Tomato puree .. 2 tbsps
Mustard seeds ... 1 tsp
Turmeric powder .. 1/4 tsp
Red chilli powder ... 1/4 tsp (add more if you like it spicier)
Coriander powder ... 1 tsp
Cumin powder .... 1/2 tsp
Salt ..... to taste
Coriander leaves .. to garnish
Oil .... 2 tbsps

Method:
1. Heat oil in a pan and add mustard seeds. When they crackle add the onion paste and saute.
2. When the colour of the onion changes add the garlic paste.
3. Now add the tomato puree and all the spice powders and salt.
4. Drain out the water from the green peas and stir into the prepared masala.
5. You can keep it dry or add half a cup of water for a little gravy if you prefer.


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Tuesday, October 21, 2014

KARELA MATHI / MATHRI


Made some karela mathis for Diwali.. They are made in the shape of a karela look so cute to serve.

Ingredients:
Maida / flour .... 2 cups
Ajwain ............ 1/2 tsp
Salt .... to taste
Ghee / oil ..... 2  tbsps  (for moin / to mix in the flour )
Oil.. for frying


Method:
1. Mix the ajwain and moin in the flour. When you take a little dough in your fist it should not crumble. This is the way you test if the moin is sufficient.
2. Knead it with water as required to make a stiff dough. Cover the dough and rest it for 20 -30 minutes.
3. Take a little portion and roll into a thin puri of 3 inch diameter.
4. Make slits with a knife in the middle portion leaving out the ends.
5. Apply water on the edges and roll it sealing the edges lightly.
6. Drop them in medium hot oil first and then reduce the flame to fry them until crisp and golden.

Note: you can add some pepper in the dough if you like.


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Monday, October 20, 2014

CREAM OF CHICKEN SOUP.


Cream of chicken soup made with just few ingredients.... quite filling and healthy option for a light lunch. You can serve it with soup sticks or garlic bread.

Ingredients:
Chicken ..... 100 grams
Spring onions .... 2-3
Flour ...... 1 tbsp
Butter or oil .... 1 tbsp
Black pepper .. 1/8 th tsp
Salt ... to taste.

Method:
1. Boil the chicken adding a little salt. Strain the water for the soup and cut the chicken into small pieces. Set aside.
2. In a pan melt the butter and add the finely chopped spring onion bulbs.  (save the green part for garnishing) .
3. Saute for half a minute and tip in the flour. Stir fry again for half a minute more and add the chicken stock.
4. Keep stirring to avoid lumps. Add the chicken pieces, salt and black pepper and bring to a boil.
5. Simmer until it thickens.
6. Garnish with finely chopped onion greens.

Note: you can also add milk and  any other tempering if you like. 

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Sunday, October 19, 2014

KACCHE PAPITE KA CHUNDA ( Sweet and sour pickle made from grated raw papaya )


I had got a raw papaya for using as a meat tenderizer. As I just needed a small piece for this and was wondering what to do with the remaining one. Tried making chunda with it and was happy with the result.  It was absolutely delicious. Yoiu can relish it with Koki, parathas or mathris.
Here goes the recipe.


Ingredients:
Raw papaya ... 4 cups ( peeled and grated)
Sugar ............. 1 cup
Oil ................ 1/4 cup
Cinnamon stick ... 2-3 pieces
Black pepper corns ... 1 tsp
Onion seeds ............ 1 tsp
Black cardamoms ..... 1-2
Bay leaves .............. 1-2
Cumin seeds ............. 1 tsp
Shahi jeera / kummel seeds ... 1 tsp
Dried red chillies ........... 3-4
Red chilli powder ........ 1/4 tsp
Salt ................... 1 tsp
Vinegar .......... 1/4 cup

Method:
1. Heat oil in a pan and tip in the whole spices mentioned in the list.
2. Toss them a little and add the grated papaya.
3. Saute it for a few minutes and simmer it to cook for 5-7 minutes.
4. Keep stirring in between to cook evenly.
5. Add the salt, red chilli powder and sugar and keep stirring until the sugar is absorbed and the papaya turns translucent.
6. Finally stir in the vinegar. Mix well and allow it to cool.
Store in a sterilized jar.

Note: The sugar content can be reduced or increased as per your preference.

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