Friday, November 30, 2012

PLAITED SAMOSAS





Aren't they looking pretty ??
Try them out for your party. You can have any filling of your choice.

Ingredients:

For the dough:
White flour ..... 2 cups
Oil ................... 2 tbsp.
Ajwain ............. 1/2 tsp.
Salt to taste
Knead the dough and set it aside.

For the filling
Potatoes ............. 4-5
Green peas ........ 1/2 cup (boiled)
Coriander powder .. 1 tsp.
Cumin powder ........ 1 tsp.
Turmeric powder ... 1/4 tsp.
Chilli powder ........... 1/2 tsp.
Cumin seeds ............ 1 tsp.
Salt ......to taste
Coriander leaves
Oil for frying

Method:
1. Boil the potatoes, peel and cut into small pieces.
2. Heat 1 tbsp oil and fry the cumin seeds and add the all the ingredients for the filling. Mix well and let it cool.
3. Take a little dough and roll it into an oval shape.

4. Place a little filling in the middle (lengthwise).
5.With a knife, give cuts on the sides, slanting downwards.

6. Now moisten the tips and start plaiting the cuts over the filling.
7. Deep fry and serve hot with mint chutney or chilli sauce.

Thursday, November 29, 2012

PALAK PULAO


I always love one pot meals. So easy to prepare and enjoy with just papad or raita. Here is a healthy spinach pulao. We all know that spinach is loaded with nutrition. Kids may refuse to eat spinach as a sabzi but they will surely like the pulao.

Ingredients:
Basmati rice .... 2 cups
Palak (spinach) .. 1 cup (chopped)
Coriander leaves.... 1/2 cup
Mint leaves............ 7-8
Green cardamoms... 4
Cloves ........................ 4
Cinnamon stick......... 1 inch piece
Bay leaves ................. 2
Green chillies ............. 2
Ginger-garlic paste...1 tbsp.
Turmeric powder ..... 1/4 tsp.
Salt to taste
Oil

Method:
1. In a sauce pan heat a little oil, add cardamoms, cloves, cinnamon and bayleaf.
2. Now add the ginger garlic paste, stir fry and add the greens, salt. turmeric powder and the slit green chillies. Simmer for 4-5 minutes.
3.Cook the rice and mix the prepared green masala.

Wednesday, November 28, 2012

BESAN KI MIRCHI




This is a Rajasthani recipe.. green chillies with roasted besan and spices

Ingredients:
Chillies ........ 4 large ones
Amchoor powder .... 1 tsp.
Salt .................... to taste
Gram flour ..... 2-3  tbsps.
Red chilli powder .. 1/4 tsp (optional)
Turmeric powder ... 1/8 tsp.
Mustard oil ........ 2-3 tbsps

Method:

1. Wash and wipe 4 large green chillies.









2. Cut them into small pieces as shown in the picture.











3. Heat a pan. Add 2 -3 tbsp gram flour (besan) and dry roast it without adding oil. Keep aside.









4. Heat the mustard oil to a smoking point.








5. Reduce the flame and add the green chillies.








6. Saute a little and add salt, red chilli powder and turmeric powder.









7. Cover and cook on low flame till the water of the green chillies dries and they become tender.








8. Add the gram flour, sprinkle some dry mango powder (amchur powder). Stir well until the besan is coated on the chillies and remove from flame.

POTATO PURIS


Puri with potato sabzi is the most liked breakfast. Let us try out something different with puri and aloo combo.. instead of making sabzi just mash the potatoes and knead along with the dough. You can add any other masala also if you like or make them plain just with salt and pepper / chillies. All you need is some curd or pickle to go with them. You can even serve them for lunch with some sabzi if you like.


Ingredients:
Potatoes ...... 2 medium sized
Wheat Flour... 1 and 1/2 to 2 cups (use as much is required to knead along with the potatoes)
Red chilli powder: 1/8 tsp
Carom seeds / ajwain ... 1/4 tsp
Caraway seeds ............ 1/6 tsp
Desi ghee ... 1 tsp
Coriander leaves ....... 1 tbsp (finely chopped)
Salt ................... to taste
Oil ........ for frying

Method:


1. Wash and boil the potatoes until done. peel and mash them well.Set aside to cool.







2. Take the flour in a large plate or bowl.Add the mashed potato along with all ingredients and knead into a soft dough. Use as much flour as you need without adding any water.





3. Roll out into 3-4" diameter puris.







4. Deep fry until golden brown and serve hot.








Pin for later


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Friday, November 23, 2012

PUFFED QUINOA KANDA POHA STYLE



 Poha is not available in Brazil. So I tried out puffed quinoa in the same way and it turned out very delicious. I made it plain without adding potato like we do in kanda poha. For variation you can add boiled vegetables like peas, carrots, beans or potato which is usually done.

Ingredients:
Puffed quinoa ... 3 cups
Onion .............. 1 small (chopped finely)
Green chillies ..... 1-2 (chopped finely)
Crushed ginger ... 1/2 tsp (optional)
Grated ginger ..... 1/2 tsp
Turmeric powder .. 1/8 tsp
Cumin powder ...... 1/4 tsp
Coriander powder ... 1/4 tsp
Salt ................. to taste
Lemon juice
Coriander leaves ... handful
Oil

For tempering:
Mustard seeds ... 1/2 tsp
Cumin seeds ..... 1/2 tsp
Asafoetida ........ a pinch
Curry leaves ...... few

Method:
1. Wash the puffed quinoa in a colander under running water. Set it aside.
2. In a pan heat a little oil and add the tempering ingredients.
3. When they crackle, add the chopped onion, garlic, ginger and green chillies. Saute for a minute or two and add all the dry spice powders and salt.
4. Tip in the quinoa from the colander and mix gently.
5. Squeeze a little lemon juice and garnish with coriander leaves.
Serve hot.
This makes a good breakfast dish or an evening snack.

Pin for later


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Quinoa Sheera

Thursday, November 22, 2012

KING PRAWN CUTLETS



 Flattened prawns dipped in egg and then coated with bread crumbs and fried to perfection. You can serve them with a mix of chilli and soya sauce 

Ingredients :
King prawns (jumbo prawns) .... 4 (as many as you want to serve)
Garlic paste .......... 1 tsp
Soy sauce .............. 1 tbsp
Eggs .................... 2
Bread crumbs ...... 1 cup
Salt .................... to taste
Oil ................ to fry

Method:


1. Clean and de-vein the prawns, leaving the tail intact.








2. Carefully slit it open with the knife, taking care not to cut it into two.. as shown in the picture.







3. With a meat flattener flaten the prawn and make it as thin as possible.









4. Marinate with soy sauce and garlic at least for one hour.( no need of salt as the soy is salty enough)
5. Beat the eggs with a little salt to taste.






6. Now dip the flattened prawns in the egg.








7.Roll it in the bread crumbs.









8. Press them flat and repeat the process of dipping in the egg and crumbs.








 9. Heat oil in a pan and deep fry them until golden and crisp.







Pin for later



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POMFRET FISH CURRY



 Delicious pomfret curry made in Goan style with coconut milk and kokums.

Ingredients:
Onions ..... 2-3 (finely chopped)
Pomfret ..... 1/2 Kg. ( or any other fish)
Green chillies .... 3-4 ( long slit)
Ginger-garlic paste.... 1 tbsp.
Kokams ................. 5-6 (soaked in water)
Coconut milk ......... 1 cup thick & 1 cup thin
Cloves ... 4-5
Cinnamon stick .... 1 piece
Garam masala ..... 1 tsp.
Turmeric powder ... 1/2 tsp.
Jeera powder ...... 1 tsp.
Salt .....to taste
Oil.

Method:
1. Wash and marinate the fish pieces with salt.
2. In a flat bottomed pan, add a little oil. Add the cloves and cinnamon and the ginger garlic paste. Now add the chopped onion and stir-fry for a few minutes till the onion is light pink.
3. Put the fish pieces and the thin coconut milk, green chillies, garam masala, turmeric powder, jeera powder and kokams. Add salt carefully as the fish is already salted. Simmer it till almost done.
4. Now add the thick coconut milk and cook for 1-2 minutes till you get the required consistency of the gravy. Garnish with chopped coriander leaves and serve with plain rice.

PAPAD ROLLS


Ever thought of using a papad to make a snack .. check out this recipe and you will be amazed how simple it is to make and yet so delicious. You can make it in a jiffy when you have unexpected visitors.

Ingredients:
Papads .... 4 -5 ( preferably masala papads and not the appalams)

For the filling:
Potato .... 1 small
Carrot .... a small pieceGreen beans .. 4-5
Onion .......... 1 small (or) 1 sprig of spring onion (chopped finely)
Green chilli .... 1
Coriander leaves .. handful
Garlic paste ..... 1 tsp (optional)
Turmeric powder .. 1/8 tsp
Cumin powder ..... 1/4 tsp
Red chilli powder .. 1/8 tsp
Salt ............. to taste
Maida ........ 1 tbsp. (to make a paste)
Oil.

To make the filling:
1. Boil the potato and cut into small pieces.
2. Cut the other vegetables into tiny pieces and boil them.

3. Heat a little oil in a pan and saute the garlic paste. Then add the onions and stir fry for half a minute.

4. Now add all the vegetables, salt and spice powders. Mix well mashing the vegetables a bit. Finally add the coriander leaves and set the filling aside to cool.(you need very less spices in the filling as the papads are already spicy)
To make the rolls:

1. Soak the papads in water for 20-30 seconds, taking 2 at a time.(If you soak all at a time they will become soggy)

2. Place them on a flat surface and pat them dry with a kitchen towel.
3. Mix the maida with a little water to make a paste.


4. Place the filling in the middle and fold them like spring rolls and seal the edges with the paste.

5. Repeat the process again with more papads.

6. Deep fry the rolls and drain them on a paper towel.
Serve them immediately.

PS: The above recipe makes 4-5 rolls.

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