Serves: 2
Cook time: 20 minutes
Ingredients & Recipe:
1) Yoghurt spread - Add 2 spoons of water,1/2 tsp of salt and 1/2 tsp of sugar to 1/4 cup of yoghurt. Mix well to create a nice, creamy yoghurt mix. Heat 1 tsp of oil, add mustard seeds and curry leaves and let it splutter. Add the same to the yoghurt mix.
2) Spiced Chick peas - Microware 1/2 cup of canned chick beans, in 1/2 cup water, for 6 minutes. In a pan, add 1 tsp oil, 1tsp salt, chick peas, 1 tsp red chilli powder and a 1 tsp garam masala/chole masala.
3) Guacamole - Dice 1 ripe avocado, 1/4 onion and 1 tomato. Add 1 tsp olive oil, 1 tsp salt, 1 tsp squeezed lime and mix well.
3) Lightly heat tortillas. Spread the yoghurt mix on each tortilla, then add the guacamole, the spiced chick peas, grated cheese and wrap up the tortilla.
4) Your yummy, chick pea guacamole wrap is ready to be savored!!
Sunday, July 11, 2010
Monday, June 7, 2010
Bread dosa
Serves: 2
Cook time: 20 minutes
Ingredients & Recipe:
1) Soak 5 slices of bread in water for 2-3 minutes.
2) Add 1/4 cup of semolina(rawa) to 1/4 cup buttermilk + 1 tbsp yoghurt and blend the mixture together. Next, add the bread slices & crush in the mix.
3) In a blender, blend this mix with some salt to taste.
4) In a pan, let 1 tsp mustard seeds crackle. Then, saute 2 tsp black urid dal, 1 tsp chopped ginger, 1 tsp chopped green chillies, 1 tsp chopped curry leaves and 1/2 medium onion. Once light brown, turn off the heat & let it cool.
5) Now, add the sauteed ingredients from step 4 into the mix from step 3 and mix well.
6) Heat a pan/tawa and put a spoonful of the mix from step 5 on the pan like a dosa/pancake.
7) Cook on both sides until brown. You may add oil on the sides as the dosa cooks.
8) Serve with ketchup or green chutney. Be sure to enjoy it hot!
Cook time: 20 minutes
Ingredients & Recipe:
1) Soak 5 slices of bread in water for 2-3 minutes.
2) Add 1/4 cup of semolina(rawa) to 1/4 cup buttermilk + 1 tbsp yoghurt and blend the mixture together. Next, add the bread slices & crush in the mix.
3) In a blender, blend this mix with some salt to taste.
4) In a pan, let 1 tsp mustard seeds crackle. Then, saute 2 tsp black urid dal, 1 tsp chopped ginger, 1 tsp chopped green chillies, 1 tsp chopped curry leaves and 1/2 medium onion. Once light brown, turn off the heat & let it cool.
5) Now, add the sauteed ingredients from step 4 into the mix from step 3 and mix well.
6) Heat a pan/tawa and put a spoonful of the mix from step 5 on the pan like a dosa/pancake.
7) Cook on both sides until brown. You may add oil on the sides as the dosa cooks.
8) Serve with ketchup or green chutney. Be sure to enjoy it hot!
Monday, May 31, 2010
Dill/Shepu sabzee
Serves: 2
Cook time: 20 minutes
Ingredients & Recipe:
1) Pressure cook 1/2 cup toor dal.
2) Boil 1 bunch of dill until soft.
3) In a saucepan, let 1tsp mustard seeds splatter. Add 2 crushed garlic cloves, 1/2 tsp hing.
4) Saute 1/2 onion and then add 1 dry, whole red chilli.
5) Next, add 1/2 tsp turmeric, 1 tsp salt, 1 tsp red chilli powder (if you like it hot), 1 tbsp green vatap and 1 tbsp brown vatap. Mix all these ingredients well.
6) Next add the cooked dill and dal to the saucepan. Add 1/2 cup water. You can also use leftover water after draining the boiled dill.
7) Add 1 tsp amsul.
8) Cook for around 5 minutes. If you like it dry, let the water evaporate completely else cook until you have a "gravy-like" consistency.
9) Serve with white rice (if you end up with a gravy) else with chapati/roti if you have a dry sabzee.
Cook time: 20 minutes
Ingredients & Recipe:
1) Pressure cook 1/2 cup toor dal.
2) Boil 1 bunch of dill until soft.
3) In a saucepan, let 1tsp mustard seeds splatter. Add 2 crushed garlic cloves, 1/2 tsp hing.
4) Saute 1/2 onion and then add 1 dry, whole red chilli.
5) Next, add 1/2 tsp turmeric, 1 tsp salt, 1 tsp red chilli powder (if you like it hot), 1 tbsp green vatap and 1 tbsp brown vatap. Mix all these ingredients well.
6) Next add the cooked dill and dal to the saucepan. Add 1/2 cup water. You can also use leftover water after draining the boiled dill.
7) Add 1 tsp amsul.
8) Cook for around 5 minutes. If you like it dry, let the water evaporate completely else cook until you have a "gravy-like" consistency.
9) Serve with white rice (if you end up with a gravy) else with chapati/roti if you have a dry sabzee.
Tuesday, August 11, 2009
Aloo paratha
Serves: 2
Cook time: 20 minutes
Ingredients & Recipe:
1) Boil 2 medium-sized potatoes.
2) Peel the potatoes and finely grate them and add 2 finely chopped green chillies, 1 finely chopped medium onion, 4 tbsp of finely chopped cilantro, 1 tbsp grated ginger, 1 tbsp salt. Then, add 2 tbsp of amchur powder (powdered mango powder) and mix all the ingredients together. Make 1.5 inch discs with the mix to use each disc as your paratha stuffing.
3) Now, knead 1 cup of wheat flour with 1/4 cup of water to make a soft dough.
4) Make 2 inch discs with the dough. Now, put one of your potato-mix discs on this dough disc. Fold the dough disc around the potato-mix disc to complete cover the potato-mix disc with the dough.
5) Now, roll out the stuffed disc, from step 4, into paratha that is ~6inch in diameter. The paratha should be 2-3 times as thick as a normal roti/chapati.
6) Heat a pan and roast the paratha on both sides until both sides are golden brown. Do not roast the paratha until it darkens. You can oil or butter the paratha on the sides when roasting.
7) Next its time to relish the hot paratha with some cold yoghurt or sweet lime pickle or spicy mango pickle.
Cook time: 20 minutes
Ingredients & Recipe:
1) Boil 2 medium-sized potatoes.
2) Peel the potatoes and finely grate them and add 2 finely chopped green chillies, 1 finely chopped medium onion, 4 tbsp of finely chopped cilantro, 1 tbsp grated ginger, 1 tbsp salt. Then, add 2 tbsp of amchur powder (powdered mango powder) and mix all the ingredients together. Make 1.5 inch discs with the mix to use each disc as your paratha stuffing.
3) Now, knead 1 cup of wheat flour with 1/4 cup of water to make a soft dough.
4) Make 2 inch discs with the dough. Now, put one of your potato-mix discs on this dough disc. Fold the dough disc around the potato-mix disc to complete cover the potato-mix disc with the dough.
5) Now, roll out the stuffed disc, from step 4, into paratha that is ~6inch in diameter. The paratha should be 2-3 times as thick as a normal roti/chapati.
6) Heat a pan and roast the paratha on both sides until both sides are golden brown. Do not roast the paratha until it darkens. You can oil or butter the paratha on the sides when roasting.
7) Next its time to relish the hot paratha with some cold yoghurt or sweet lime pickle or spicy mango pickle.
Tuesday, July 7, 2009
Upma
Serves: 4
Cook time: 20 minutes
Ingredients & Recipe:
1) On medium heat, roast 1 cup coarse rava (semolina) in 2 tbsp of ghee until the rava turns light cream/golden in color.
2) In a pan, heat a tbsp of ghee/oil and let a tsp of mustard seeds splutter in the same.
3) Saute 1 roughly chopped red onion, in the pan, until it turn pinkish. Then, add 2 sliced cloves of garlic, 5 tbsp of green peas and 1 sliced green chilli and saute the mix together for around 5-10 minutes. Then, add in 2 tsp of salt & 2 tsp of sugar.
4) Next add the roasted rava to the pan and mix all the ingredients well.
5) Add 2 cups of boiling water to the mixture and keeping mixing all the ingredients together until the water completely evaporates from the pan.
6) At this point, the rava should be soft enough. If it feels too grainy, add a little more boiled water and once again mix the contents until the water completely evaporates.
7) Garnish the upma with some grated coconut & finely chopped cilantro and enjoy this hot, delish snack with a piping hot cuppa tea!
Cook time: 20 minutes
Ingredients & Recipe:
1) On medium heat, roast 1 cup coarse rava (semolina) in 2 tbsp of ghee until the rava turns light cream/golden in color.
2) In a pan, heat a tbsp of ghee/oil and let a tsp of mustard seeds splutter in the same.
3) Saute 1 roughly chopped red onion, in the pan, until it turn pinkish. Then, add 2 sliced cloves of garlic, 5 tbsp of green peas and 1 sliced green chilli and saute the mix together for around 5-10 minutes. Then, add in 2 tsp of salt & 2 tsp of sugar.
4) Next add the roasted rava to the pan and mix all the ingredients well.
5) Add 2 cups of boiling water to the mixture and keeping mixing all the ingredients together until the water completely evaporates from the pan.
6) At this point, the rava should be soft enough. If it feels too grainy, add a little more boiled water and once again mix the contents until the water completely evaporates.
7) Garnish the upma with some grated coconut & finely chopped cilantro and enjoy this hot, delish snack with a piping hot cuppa tea!
Monday, June 8, 2009
Indian-chinese fried rice
I will admit that my recipe is not as yummy as the chinese food they sell in the Indo-chinese restaurants in Bombay..However, its pretty close..
Serves: 4
Cook time: 20 minutes
Ingredients & Recipe:
1) On high heat, saute one sliced medium onion, 1 thin & veritically-sliced carrot, 1 chopped bunch of green onions and 1 sliced green chilli on 2 tbsp of oil for around 10 minutes.
2) Add 3 tbsp of soya sauce, 2 tbsp of vinegar and continue to saute the ingredients together for another 2 minutes.
3) In a wok, take 2 cups of cooked* rice and add 2 tbsp of soya sauce and a 2 tbsp of vinegar to the same. Cook for 2 minutes as you mix the soya sauce & vinegar in the rice.
4) Now add all the ingredients from Step 2 to the rice and mix well.
5) Garnish with some chopped green onions and get ready to enjoy yummy home-cooked Indo-chinese fried rice.
Note: You can add chopped green bell peppers to the ingredients in step 2.
* -- Ensure that the rice is cooked with less water so that it does not turn out to be too soft.
Serves: 4
Cook time: 20 minutes
Ingredients & Recipe:
1) On high heat, saute one sliced medium onion, 1 thin & veritically-sliced carrot, 1 chopped bunch of green onions and 1 sliced green chilli on 2 tbsp of oil for around 10 minutes.
2) Add 3 tbsp of soya sauce, 2 tbsp of vinegar and continue to saute the ingredients together for another 2 minutes.
3) In a wok, take 2 cups of cooked* rice and add 2 tbsp of soya sauce and a 2 tbsp of vinegar to the same. Cook for 2 minutes as you mix the soya sauce & vinegar in the rice.
4) Now add all the ingredients from Step 2 to the rice and mix well.
5) Garnish with some chopped green onions and get ready to enjoy yummy home-cooked Indo-chinese fried rice.
Note: You can add chopped green bell peppers to the ingredients in step 2.
* -- Ensure that the rice is cooked with less water so that it does not turn out to be too soft.
Thursday, April 16, 2009
Creamy cauliflower sabzi
Serves 4
Cook time: 30 minutes
Ingredients & Recipe:
1) In a saucepan, heat oil and add some mustard, asafoetida & cumin seeds and let them splutter. Then add, 1 finely chopped red onion and fry it till its light pink.
2) Add, 2 tsp of salt, 2 tbsp chilli powder, 2 tbsp kashmiri mirchi powder, 1 tsp turmeric, 1 tbsp dhaniya-jeera powder.
3) Next, add a cup of cream of mushroom soup, 1/2 cup of water, 1/2 cup of milk and bring it to a boil.
4) Add 1 cup of cauliflower florets to the saucepan and let the florets cook on low heat in the mushroom soup for 20 minutes.
5) Next, time to enjoy the sabzi with hot chapatis!
P.S : You can replace the cauliflower by peas, mixed vegetables, shrimps, etc.
P.S.S: Thanks Zohra for the brilliant cream of mushroom soup idea!
Cook time: 30 minutes
Ingredients & Recipe:
1) In a saucepan, heat oil and add some mustard, asafoetida & cumin seeds and let them splutter. Then add, 1 finely chopped red onion and fry it till its light pink.
2) Add, 2 tsp of salt, 2 tbsp chilli powder, 2 tbsp kashmiri mirchi powder, 1 tsp turmeric, 1 tbsp dhaniya-jeera powder.
3) Next, add a cup of cream of mushroom soup, 1/2 cup of water, 1/2 cup of milk and bring it to a boil.
4) Add 1 cup of cauliflower florets to the saucepan and let the florets cook on low heat in the mushroom soup for 20 minutes.
5) Next, time to enjoy the sabzi with hot chapatis!
P.S : You can replace the cauliflower by peas, mixed vegetables, shrimps, etc.
P.S.S: Thanks Zohra for the brilliant cream of mushroom soup idea!
Red Egg Curry
Serves 4
Cook time: 30 minutes
Ingredients & Recipe:
1) In a saucepan, heat oil and add some mustard, asafoetida & cumin seeds and let them splutter. Then add, 1 finely chopped red onion and fry it till its light pink.
2) Add 1 tomato & let it cook. Then add, 2 tsp of salt, 1 tbsp chilli powder, 1 tbsp kashmiri mirchi powder, 2 tsp garam masala, 1 tsp turmeric, 1 tsp dhaniya-jeera powder.
3) Next, add a cup of coconut milk and boil for ~10 minutes. Mix a raw egg in the same and cook for 2 minutes.
4) Now, add 4 halved, boiled eggs and cook for another couple minutes.
5) Forget the garnish, just enjoy with hot fulkas or rice.
Cook time: 30 minutes
Ingredients & Recipe:
1) In a saucepan, heat oil and add some mustard, asafoetida & cumin seeds and let them splutter. Then add, 1 finely chopped red onion and fry it till its light pink.
2) Add 1 tomato & let it cook. Then add, 2 tsp of salt, 1 tbsp chilli powder, 1 tbsp kashmiri mirchi powder, 2 tsp garam masala, 1 tsp turmeric, 1 tsp dhaniya-jeera powder.
3) Next, add a cup of coconut milk and boil for ~10 minutes. Mix a raw egg in the same and cook for 2 minutes.
4) Now, add 4 halved, boiled eggs and cook for another couple minutes.
5) Forget the garnish, just enjoy with hot fulkas or rice.
Sunday, December 7, 2008
Green chana sprouts w/kasuri methi
Serves 6
Cook time: 30 minutes
Ingredients & Recipe:
1) Take a cup of fresh, green chana sprouts and a green chilli and grind them to make a smooth paste/puree.
2) In a saucepan, heat 2 tbsp of oil with 1 tbsp of ghee and splutter some cumin seeds with curry leaves.
3) Saute a finely chopped onion until light pink. Add 3 tsp of kasuri methi, 2 minced garlic cloves & 1 tbsp minced ginger and saute for another 2 minutes.
4) Then add, diced tomato, pureed chana, cup of fresh, green chana sprouts, 2 tsp turmeric powder, 2 tbsp red chilli powder, 1 tbsp dhaniya-jeera powder, 1 tbsp garam masala, 4 tsp salt, 4 tsp sugar and 1 cup of water and cook all the ingredients on medium heat until the whole chana softens.
5) When ready, garnish with grated coconut and serve with rice/tortilla.
Cook time: 30 minutes
Ingredients & Recipe:
1) Take a cup of fresh, green chana sprouts and a green chilli and grind them to make a smooth paste/puree.
2) In a saucepan, heat 2 tbsp of oil with 1 tbsp of ghee and splutter some cumin seeds with curry leaves.
3) Saute a finely chopped onion until light pink. Add 3 tsp of kasuri methi, 2 minced garlic cloves & 1 tbsp minced ginger and saute for another 2 minutes.
4) Then add, diced tomato, pureed chana, cup of fresh, green chana sprouts, 2 tsp turmeric powder, 2 tbsp red chilli powder, 1 tbsp dhaniya-jeera powder, 1 tbsp garam masala, 4 tsp salt, 4 tsp sugar and 1 cup of water and cook all the ingredients on medium heat until the whole chana softens.
5) When ready, garnish with grated coconut and serve with rice/tortilla.
Green egg curry
Serves 6
Cook time: 30 minutes
Ingredients & Recipe:
1) Take 5 tbsp sesame seeds, 2 green chillies, some water and grind to get a pasty consistency.
2) In a saucepan, heat oil and add some mustard & cumin seeds and let them splutter. Then add, 1 finely chopped red onion and fry it till its turn light pink.
3) Then add the sesame & chilli paste and lightly fry it for 5-6 mins.
4) Next, add a cup of milk and 2 tsp salt. Then, add slightly-slit 4 boiled eggs and let the ingredients in the sauce pan cook for ~10 minutes.
5) Next, add 1 tsp garam masala, dhaniya-jeera powder and cook to boil.
6) Garnish with sliced almonds and serve with chapati/tortilla/roti.
NOTE: Some of the recipes on my blog are courtesy online recipe websites. While I continue to experiment with recipes from different sources or my own creations, I only post the ones for which I get a stamp of approval from my husband/family.
Cook time: 30 minutes
Ingredients & Recipe:
1) Take 5 tbsp sesame seeds, 2 green chillies, some water and grind to get a pasty consistency.
2) In a saucepan, heat oil and add some mustard & cumin seeds and let them splutter. Then add, 1 finely chopped red onion and fry it till its turn light pink.
3) Then add the sesame & chilli paste and lightly fry it for 5-6 mins.
4) Next, add a cup of milk and 2 tsp salt. Then, add slightly-slit 4 boiled eggs and let the ingredients in the sauce pan cook for ~10 minutes.
5) Next, add 1 tsp garam masala, dhaniya-jeera powder and cook to boil.
6) Garnish with sliced almonds and serve with chapati/tortilla/roti.
NOTE: Some of the recipes on my blog are courtesy online recipe websites. While I continue to experiment with recipes from different sources or my own creations, I only post the ones for which I get a stamp of approval from my husband/family.
Saturday, December 6, 2008
Tomato Soup
Serves: 4
Cook time: 10-15 mins
Ingredients & Recipe:
Cook time: 10-15 mins
Ingredients & Recipe:
1) In a saucepan, mix 1 cup water, 1 can of chicken broth, 2 tbsp of butter, 4 peppercorns (whole pepper), 1 bay leaf, 1/2 stick cinnamon stick, 1 tsp crushed pepper, 2 tbsp red chilli powder, salt to taste.
2) Then add 4 tbsp plain tomato paste (canned or fresh), 2 tbsp diced tomatoes (canned or fresh) and bring all the ingredients to a boil.
3) Once the contents, above, start to boil, add 1 tbsp curshed oregano, and 1 tbsp cornstarch and let all this boil in together for another couple minutes.
4) Take the saucepan off the heat and strain all the ingredients. You may need to squeeze out the diced tomatoes to get the flavor out into the strained soup.
5) Garnish with a leaf of cilantro & croutons. Nnjoy during a chilly winter day or as an appetizer!
Potato in tomato sauce
Serves: 2
Cook time: 15 mins
Ingredients & Recipe:
1) Peel 1 large potato and slice it thin (thickness of 2 wafers put together).
2) In a flat pan, heat some 2 tablespoon oil with 2 tablespoon ghee.
3) Add jeera and after it spluterrs, add 1 cubed tomato.
4) After the tomatoes are half-cooked, add the sliced potatoes and toss them in the ghee for a couple minutes.
5) Then add 2 tablespoons of tomato paste, add 3/4 cup water, 1 teaspoon salt, 1 teaspoon chilli powder, 1 teaspoon sambhar masala. Then, cover the pan and let the potatoes cook, on high heat, for around 10-12 minutes.
6) Garnish with cilantro when ready and serve hot with tortilla/paratha/chapati/rice.
Cook time: 15 mins
Ingredients & Recipe:
1) Peel 1 large potato and slice it thin (thickness of 2 wafers put together).
2) In a flat pan, heat some 2 tablespoon oil with 2 tablespoon ghee.
3) Add jeera and after it spluterrs, add 1 cubed tomato.
4) After the tomatoes are half-cooked, add the sliced potatoes and toss them in the ghee for a couple minutes.
5) Then add 2 tablespoons of tomato paste, add 3/4 cup water, 1 teaspoon salt, 1 teaspoon chilli powder, 1 teaspoon sambhar masala. Then, cover the pan and let the potatoes cook, on high heat, for around 10-12 minutes.
6) Garnish with cilantro when ready and serve hot with tortilla/paratha/chapati/rice.
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