Friday, August 6, 2010

PRAWN BUTTER MASALA


INGREDIENT FOR MARINATION-

1CUP PRAWNS

1TS GINGER GARLIC PASTE

1ONIONS

1GREEN CHILLIES

1T CHILLI POW

1/4TS HALDI

1/4TS AMCHOOR

1/4TS GARAM MASALA

1/2TS CURRY POW

1TS KASSORI METHI

1/4TS PEPPER POW


FOR GRAVY-

1 CHOP ONION

3TB TOMATO PUREE

2TB OIL

1TS BUTTER

2TB CREAM


METHOD-

1.GRIND 1ONION WITH GINGER GARLIC PASTE AND CHILLIE TOGETHER THAN ADD IN BOWL ALONG WITH ALL THE INGREDIENTS LISTED IN MARINATION.kEEP ASIDE FOR 1HR.

2. HEAT OIL AND BUTTER THEN ADD CHOP ONIONS COOK TILL LIGHT BROWN THEN ADD TOMATO PUREE AND COOK TILL OIL SEPERATES.

3. THEN ADD THE MARINATED PRAWNS AND COOK TILL PRAWNS ARE COOKED.AFTER THAT ADD CREAM MIX SIMMER FOR 3MIN .ENJOY WITH GARLIC BREAD.

Monday, May 12, 2008

JATPAT POTATO AND CHEESE TOASTI


INGREDIENTS--

4 SLICE OF ANY BREAD YOU LIKE

2 BOIL AND MESH POTATOES

1TB GRATED CHEESE

1TB BUTTER

1/2CUP PEAS

1/2TS CHAATMASALA


METHOD-

1 In a bowl mix all the ingredients except bread and microwave for 30sec and mix again .

2 Apply on bread slices and put in sandwich griller and cook till light brown in colour while serving cut in tringle dot with ketchup and serve (can cut in 4 triangle for kids)

Friday, November 2, 2007

SALMON PATTICE


INGREDIENTS-
1TIN OF SALMON
4 MEDIUM POTATOES BOIL AND MASHED
6TB BREADCRUMBS
1 EGG
1TB CHILLIE POW
1/4 TS HALDI
1T GARAM MASALA
1T DHANAJEERA POW
1/2T PEPPER POW
1/2T AMCHOOR POW
SALT PER TASTE
1 CHOP GREEN CHILLIES
3TB KOTHMIR
OIL FOR SHALLOW FRYING
METHOD-
1. In a bowl add mashed potato, salmon, all dry masalas, salt, chillies,and all rest of the ingredients(Accept oil) and mix well.
2. Make round tikkies and shallow fry in hot oil till golden brown.
3. Serve hot with chutneys or dips.

Friday, October 5, 2007

MEXICAN SPICY NACHOS WITH INDIAN TOUCH


INGREDIENTS-
400GM CORN CHIPS SPICY FLAVOUR
1 TIN OF 4 BEANS OR ANY BEANS YOU LIKE (DRAIN THE BEANS FIRST)
1TS JEERA
1 CHOP ONION
7/8TB TOMATO PUREE
1TB GINGER GARLIC PASTE
2 GREEN CHILIES
1TS CHILLI POW
1/4 TS HALDI
1TS DHANAJEERA
1TS GARAMASALA
1TS CHAAT MASALA
SALT PER TASTE
2 TB LIME JUICE
1/4 TS AJWINE
1 BIG BOIL POTATO CHOP IN SMALL CUBES
KOTHMIR FOR GARNISH
METHOD-
1.Heat oil add jeera, chop onions fry till light brown add ginger garlic paste than add tomato pureefry for 5 min.
2.Now add beans stir it add all dry masalas,salt,chaat masala green chillies and lime juice cook for 5 min and close flame.
INGREDIENTS FOR SOURCREAM DIP-
1 RIPE AVOCADO
1/2 CUP SOUR CREAM
2TS LIME JUICE
FEW DROPS TABASCO SAUCE
1/4 TO 1/2 TS CHILLIE POW
SALT PER TASTE
METHOD-
1. Mash avacado and mix all rest of ingredients cover and chill till serve.
TO SERVE-
Take a big oven proof platter and spread corn chips on it than put the beans mixture spread all over.
Grate cheese all over it properly and than put chop potatoes on it and again put grated cheese and than put in pre heat oven for 8 min or till cheese melts.
Garnish with kothmir and top up with avocado dip.

Thursday, October 4, 2007

PANEER BUTTER MASALA


INGREDIENTS-
250GMS PANEER (CUBED AND SAUTE IN 2TB OF GHEE TILL GOLDEN IN COLOUR A DD IN CUP OF WATER LET IT SIT FOR 5MIN DRAIN AND KEEP ASIDE)
2 BIG ONIONS
1 CHOP CAPCICUM
2 CHOP TOMATOES PUREE
1TB GINGER GARLIC PASTE
1TS CHILLIE POW
1TS DHANAJEERA POW
1/4TS HALDI
1TS KASOORI METHI
1TS GARAMASALA POW
3TB KAJU PASTE
3TB BUTTER
3TB CREAM OR MILK
SALT TO TASTE

METHOD-
1. Heat butter in a pan add chop onions fry till brown add ginger garlic saute for 3min. Add all dry masalas,kaju paste mix.
2. Add tomato puree, kassori methi and salt stir and simmer for 5min. Add cpsicum and paneer and simmer add small cup water and cook on low for 5min.
3. Remove from fire add 1tb butter and cream. Garnish with kothmir. Serve with naan or with rice.

Wednesday, October 3, 2007

GARLIC CHUTNEY


INGREDIENTS-
20 GARLIC PODS
2TB CHILLIE POW
1 1/2TB DHANAJEERU POW
1/2TS SALT
METHOD-
1. Peel garlic than put all the ingredients in blender and grind well. Put in glass bottle and put in fridge can stay for a month
2. When want to use jast take the amount you want mix with 2tb of water and mix it.

BATATA WADA

INGREDIENTS-
4 BIG POTATOES MASHED PROPERLY
1 SMALL RED ONION
2 GREEN CHILLIES
CURRY LEAFS
1/2CUP KOTHMIR
1TB CHILLIE POW
1/2 TS HALDI
1/4TS GARAMASALA
1/2TS DHANA JEERA POW
1TS AMCHOOR POW
SALT AS PER TASTE
1TB RAI
PINCH OF HING
1TS GARLIC PASTE

INGREDIENTS FOR BATTER-
1 CUP BESAN
BIG PINCH OF AJWINE
BIG PINCH OF ENO
LITTLE SALT
LITTLE CHILLIE POW
OIL FOR DEEP FRYING

METHOD-
1. Boil and mash potatoes when they are hot. Chop onions finely.
2. Heat 3Tb oil add rai,hing,curry leaf,onion and fry till light in colour then add ginger paste.
3. Now add all dry masalas add green chillies mix properly add mash potatoes and keep mixing till all blend well add kothmir and let it cool than make round balls and set aside.
4. In a bowl add besan,ajwine,eno,salt,chillie pow mix it than add water to make smooth paste but not runny.
5. Heat oil dip potato balls in the batter put in hot oil and deep fry it. Drain on papper towel.
6. Serve hot with garlic chutney and pav.

Thursday, September 27, 2007

PASTA SALAD


INGREDIENTS-
1 CUP PASTA
2 POTATO BOIL AND CHOP IN CUBES
2 BOIL EGGS
4TB MAYO OR AOILI DIP
1TB SOURCREAM
PEPPER POW TO TASTE
CHILLI POW TO TASTE
METHOD-
1. Cook pasta in water along with salt and 1tb oil drain and put under cold water
2. Mix mayo, sourcream. pepper, chillipow properly than add pasta, potato and eggs and mix well.
3. Enjoy with bake dishes

EASY AND TASTY DHANSHAK WITH BROWN RICE



This is the traditional recipe of parsi. Every parsi have this almost every sundays with brown rice and cutlets or kawabs made of mince and kachumber.

INGREDIENTS-

1.1/2 CUP TOOR DAL

2 MEDIUM RED ONIONS

1BIG CHOP TOMATO

1T GINGER PASTE

1T GARLIC PASTE

2T CHILLE POW

1/2T HALDI

1T DHANAJEERU POW

1T GARAMASALA POW

1TB DHANSHAK MASALA(I USE MANGAL MASALA)

1TB KASSORI METHI

2TB CHOP KOTHMIR

2TB LIME JUICE

1 garlic bolt

METHOD-

1. Soak dal for 1hr. Chop onions and chop tomatoes and keep ready.

2.Heat 4tb oil add chop onions and fry till golden brown add garlic bolt after some time add ginger garlic paste and fry properly.

3. Than add tomato puree or choped mix properly than add all other ingredients except dal and mix properly .

4. Than add dal and again mix and salt and water and cook in cooker on high till 3 cities and than on slow for 8 to 10min.

VARIATIONS-

Can add meat or chicken before adding dal.

BROWN RICE-

3CUPS RICE

1.1/2T SALT

2T JEERA

2T SUGAR

CINNAMON,CARDIMOM,PEPPERCORNS,LAVANG

METHOD-

1.Soak rice for 1hr than add 4 cup water add salt and keep aside. Heat 1tb oil in tadka pan add sugar and let it brown than add jeera and all whole garamasala and 1/2cup water and pour in rice clode the lid and microwave on high for 18min. After its done fluf up the rice with fork.

Wednesday, September 26, 2007

AVOCADO DIP


Ingredients-
2 ripe avacados peeled and mashed
1 clove garlic
1/4 cup mayo
1/4 cup sourcream
1 chop tomato
2 tb lime juice
1 t salt 1/4t pepper
1/2 t chillie sauce

Method-
mix all ingredients in blender and let it stand for 1hr in fridge
Serve as dip with cornchips and finger foods

DUDHI NA MUTHIA

INGREDIENTS:

1 DUDHI
2 TEA SPOON BESAN
2 TEASPOON WHET FLOUR
SALT
TURMERIC POWDER
HING
CRUSHED GREENCHILLIE & GINGER(NOT PASTE)
A PINCH OF EATING SODA


PROCEDURE:

Grate the dudhi. In the same put 2 teaspoon besan & 2 teaspoon wheat four. Add salt as per the taste. Add a pinch of turmeric powder, hing & eating soda. As per the taste add crushed green chillie & ginger.

Mix all this. The batter so prepared should not be watery nor very hard. If u feel that grated dudhi is more in the mixture, than, proportionately u can add the 2 flours.

Once the mixture is prepared, make long medium sized rolls. Steam them for 15 to 20 minutes. Once they are through, check if they r properly steamed, or else u need to steam further. On cooling either u can cut & eat with oil, or the same can be roasted in oil.

Cut the rolls into thin slices. Heat the kadai. Pour 3 teaspoon of oil. Put rai, sukhi methi & a pinch of hing. U can also put white til. Once all are heated, add the slices of muthia in it. Roast for 5 mins.

Recipe of palak paratha


Ingredients-

1bunch palak

1tb jeera

pinch of hing

3 green chillies

1ts dhana jeera pow

1tb chilli pow

1/4ts haldi

1ts garam masala

3ts oil to put in dough

3 1/2cups of wheat flour

and some oil to shallow fry the parathas


Method-

1.wash the palak well than in vessel put the palak close the lid and steam for 5min on high than put in cold water.

2.than blend palak with greenchillies and make puree and set aside.

3.Heat oil add jeera,hing add palak puree all dry masalas salt mix addlittle water and cook for 5min.

4.In flour add palak and make dough without adding water set aside for 1hr

5.Than roll it little thick with the help of dry flour and shallow fry to make parathas


EAT WITH RAITA AND COCONUT CHUTNEY