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Showing posts from June, 2009

Fall in love brinjal

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Have sent my brinjal masala recipe to FALL IN LOVE(BRINJAL) contest.

Brinjal Masala

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We need:

Brinjal 8 to 10
Tomato 2
Onion 1 large
Ginger small piece
Garam masala 1sp
Dhania powder 1/2 sp
Dhania seeds 10
Cumin seeds 1/2 sp
Mustard seeds 1/2 sp
Chana dal 1sp
Udad dal 1sp
Haldi
1/2 sp
Chilli powder 1sp
Oil 3 sps
Salt to Taste
Cilantro for garnishing


Method:


In a pan heta oil and add Mustard seeds, when they crackle add Cumin, Dhania seeds.
Saute for 30 sec and add udad dal and chana dal.
When dal change color add onion, ginger,chilli powder, haldi.
Saute for 5 mits and add tomato. Cook for 5 mits and switch off the flame and rest it for 10mits

Now add this mixture to mixer and grind it to fine paste. If needed add some water.
Now transfer it to the same pan and turn on the flame. Add brinjal and cook on medium flame.
Add dhania powder and garam masala.
Cook till water evaporates and brinjal r completely cooked.
Transfer to serving bowl and garnish with cilantro.
This can be served with roti or rice.
This recipe serves upto 6 people.

From my kitchen to yours: Keema Parata

Keema Parata

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We need:

Keema Curry 1/2 cup
Wheat flour 1 cup
Water to make dough
Oil

Method:

Add water to the flour and make as chapati dough.
Keep aside for 30mits.
Make a keema curry.( U can see recipe for the keema curry in the previous posts)
Now take the dough of the medium sized onion and press with ur hands to make a roti.
And put a spoonfull of the keema curry on the top.


Now fold the chapati and make a ball.



Now make a chapati of it. Be careful while making a roti because the filling should not come out side the roti. Heat pan and cook the roti. Spread some oil on top and cook evenly on both the sides.


Serve hot with any pickle or curd.
This measuring makes 2 paratas.



Cauliflower Curry

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We need:


Cauliflower 1 small
Onion 1
Tomaoto 1
Ginger garlic paste 1 sp
Chilli powder 1 sp
Green chillies 2
Haldi 1/4 sp
Salt to taste
chana dal 1sp
Mustard seeds 1/2 sp
Cumin seeds 1/2 sp
Curry leaves 4
Cilantro 1/4 cup
Oil 4 sps


Method:

Heat oil in pan and add mustard seeds. When they crackle add cumin and chana dal.
Now add curry leaves,green chillies and onion.
Saute for 2 mits and add ginger garlic paste and tomato.Add chilli powder, salt, haldi and Cook.





Now add cauliflower which r cut into medium pieces.



Add some water and cook till cauliflower is completely cooked and water evaporates.
Garnish with cilantro and serve with roti or rice.
This curry serves upto 3 people.


Keema Curry(mutton)

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We need:

Mutton keema 1 pound Onion large 1 Tomato medium 1 Curd 2 sps Ginger garlic paste 1 1/2 sp Green chillies 4 Any meat or keema masala 1 1/2 sp Garam masala 1/2 sp Haldi 1/2 sp Chilli powder 1 sp Salt to taste Lemon juice 3 sps Cilantro 1/ 4 cup

Method:
Wash keema throughly and keep aside. In a pan heta oil and add onion and green chillies which are cut lengthwise. Saute for few seconds and add gingergarlic paste and cook till onions change there color. Now add tomato, curd, dry masalas and cook till oil looses out. Now add Keema and saute for 5 mits and add 1 cup water. PUt on the lid and cook till keema is well cooked and water evaporates. Add cilantro and lemon juice. Mix it and serve. This curry goes well with rice and roti. Serves upto 3 people.

Tip:

Its better if this curry is cooked in presser cooker. Because keema takes very long time to cook.

Pesara Kattu

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We need:

Pesara pappu 1cup
Onion 1 small
Green chillies 3
Red chilli powder 1/2 sp
Haldi less than 1/4 sp
Garlic cloves 2
Cilantro 1/4 cup
Cumin 1 sp
Water 2 1/2 cups
Salt to taste.


For Tempering:

Mustard seeds 1/4 sp
Cumin seeds 1/4 sp
Red chilli 1
Udad dal 1/4 sp
Curry leaves 6

Method:

Boil pesara pappu and mash it with spatulla.
Now add water, salt, onion and chillies which r cut lengthwise, chilli powder and haldi.
Now grind garlic and cumin a mixer and add to the dal. Bring it to boil.
Now add oil to pan for tempering and add cumin, mustard, red chilli, udad dal and curry leaf .
Add it to the dal. Serve with rice or roti.
This dal serves upto 4 people.

Chana masala

We need:

Chana 2 cups
Onion 1 large
Tomato 1 medium
Ginger garlic paste 1 1/2 sp
Red chilli powder 1 sp
Green chillis 4
Curry leaves 6
Garam masala 3/4 sp
Chana masala 1 1/2 sp
Curd 1/4 cup
Roasted jeera powder 1 1/4 sp
Roasted chilli powder 1/2 sp
Cilantro 1/2 cup
Oil 1/4 cup
Salt to taste
Sugar 1/4 sp

Method:

Soak chana over night and boil.
In a pan heat oil and add onions, curry leaves, green chillies and ginger garlic paste.
Saute till onions change color. Now add tomato, curd and all dry masalas except roasted jeera and chilli powder.
Cook till the gravy is mashed and looses oil.
Now add Chana and add some water and cook till water evaporates. Finally add roasted powders and cilantro and cook for 3 mits.
Serve with roti or rice. This recipe serves upto 5 people.

Tip:

Do not throw away the water in which u have boiled chana. Use it instead of water in the gravy.

Thanks:
Thanks sonali for the recipe.

Egg curry

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We need:

Eggs 8Onions 2Tomato 1Ginger garlic paste 2 spsCurd 1/2 cupGreen chillies 4Chilli powder 1 spCorinender powder 1 spCumin powder 1spGaram masala 1/2 spsalt to tasteCurry leaves 6Oil 4 spsCilantro 1/2 cup
Method:Boil eggs and peal the shell.In a pan heat oil and add chopped onions, curry leaves and chillies.Saute for 2 mits and add ginger garlic paste and tomato.Cook till the onions change into golden brown and tomatoes is cooked.Now add chilli powder, haldi, corninder, cumon powder and garam masala.Saute and add curd. Cook till oil looses.Now add eggs and saute for 2 mits. Now add water and cook till the water is evaporated.Garnish with cilantro and serve.Serves for 8 people.

Aloo capsicum curry ( Dry)

We need:
Aloo 2
Capsicum 2
Tomato 1 1/2
Ginger garlic paste 1sp
Any meat masala 2sps
Salt
Chilli powder 2sps
Oil 3sps
Cilantro 1/2 cup

Method:

Cut aloo and capsicum into bite size pieces.
In a pan heat oil and add tomato and gingergarlic paste. When the tomato is fully cooked mash the tomato with the spatula and add aloo and capsicum pieces.
Saute for 5 mits and add salt, meat masala and chilli powder.
Cook till the aloo and capsicum pieces become soft. Garnish with cilantro and serve with roti or rice.
This recipe serves upto 4 people.

Tomato chutney

We need:

Tomato 4
Green chillies 6
Garlic 4 cloves
Seseme seeds 2sp
Cumin 1 1/2 sp
Cilantro 1 cup
Salt
Oil

For tempering u need:


Mustard seeds 1/4 sp
Cumin 1/4 sp
Red chillies 2
Udad dal 1/2 sp
curry leaves 6
Asafoetida pinch

Method:

Heat oil in a pan add tomato pieces, seseme seeds, garlic cloves, cumin seeds,green chillies and salt.
When the tomatoes r half cooked add cilantro and cook till the tomatoes r soften.
Switch off flame and cool.
Now grind this to fine paste if required add some water.
Fow tempering add oil in the same pan heat oil and add all the tempering items. Fry for 2 mits and add to the tomato chutney.
This can be served with rice, roti, idly and also dosa.
Can be stored in the fridge for upto 1 week.

Mixed Fruit juice

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We need:


Papaya 1cup Watermelon 1cup
Cucumber 1 cup Sugar 1sp Water 1/4 cup Any icecream 1/4 cup Any dry fruits 2sp


Method:


Cut all the fruits and blend with icecream, water and sugar.
Transfer into serving glass and garnish with dry fruits. If u dont want to blend icecream with the other fruits u can add the ice cream after transfering the blended juice to the glass and serve.
This measuring serves 2 people

Onion pakoda

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We need:
Onions 2 large
Green chilli 2
Ginger garlic paste 1sp
Gram flour 1 cup
Rice flour 1/4 cup
Soda pinch
Chilli powder 1/2 sp
Salt to taste
Oil for deep frying

Method:
Cut onions length wise and chop chillies into tiny pieces.

Now add chilli powder, salt ginger garlic paste sodato the onions.

Add gram flour and rice flour and add very little water( less than 1/4 cup water) so that the flours are mixed with onion.

Deep fry the pakoda and sprinkle little chat masala on top before serving.

Serve hot for upto 6 people


Tip:

Do not add too much water to make smooth if u want to make the pakoda crispy. Make this mixture when u r ready to make pakoda because when uleave it aside for longer time onion looses its moisture and the pakoda wont be crispy.