Friday, April 27, 2012

MANGO PODINA CHUTNEY

INGREDIENTS


  1. 200 g raw mangoes
  2. 2-3 green chillies
  3. 1cup fresh mint leaves
  4. 1/2 tsp salt
  5. 1tbsp sugar or sugar free
METHOD

  • peel and chopped raw mangoes remove stone/seed
  • put all the ingredients in blender and grind it  to a smooth paste
  • this chutney is very tasty and good for digestion specially in summer

Saturday, April 21, 2012

ALOO KA BHURTA

INGREDIENTS


  1. 1cup boiled chopped potatoes
  2. 1 medium onion finely chopped
  3. 1tomato chopped
  4. 2green chillies chopped
  5. 3cloves of garlic crushed
  6. 2 whole red chilies
  7. 1/2 tsp mustard seeds(rai)
  8. 1tsp roasted cumin and coriander powder
  9. 1/2 tsp turmeric powder
  10. 1 lemon juice
  11. salt to taste  
  12. 2tbsp oil 
  13. 2tbsp chopped coriander
METHOD

  • heat oil in a pan, add rai ,when it splitters add chopped onion ,fry it for 2 minutes on medium heat,
  • add garlic, green chilies and turmeric powder fry it for one minute, 
  • add potatoes, salt ,red chili powder,cumin+coriander powder and chopped tomato fry them for a minute.cover the pan and put off the heat.
  • mash the potatoes little bit add lemon juice and chopped coriander leaves.
  • serve with roti or paratha .

Wednesday, April 18, 2012

PUMPKIN POTATO IN TOMATO GRAVY

INGREDIENTS

  • 2 cups diced pumpkin (kaddu)
  • 1cupdiced potatoes
  • 1/2 cup chopped tomatoes
  • 2bay leaves,1'' cinnamon,2 cloves,2 black cardamom
  • 1/2 tsp kalongi
  • 1/2 tsp rai
  • 1/2tsp methi dana
  • 1tbsp coriander,cumin powder
  • 1tsp red chili powder
  • 1/2 tsp turmeric powder
  • 2tbsp yogurt
  • 1tbsp oil
  • salt to taste
  • 2green chilies and chopped coriander leaves
METHOD
  • heat oil in a pan add bay leaves,cinnamon, cloves,cardamom,kalongi, methi and rai fry for 1minute
  • in yogurt  mix chili,coriander cumin powder,turmeric,hing ,salt.
  • add the yogurt mixture in pan and fry masala for three four minutes ,
  • add chopped tomatoes and fry till tomatoes are soft,
  • add diced pumpkin and potatoes fry few minutes, 
  • add 1/2 cup water stir and cover, let it cook for 10 -15 minutes on medium heat, until vegetable is tender.
  • add amchur or lemon juice,chopped coriander and slit green chilies.
  • serve with puri,paratha or boiled rice.

SMOKED PANEER PASANDA

INGREDIENTS

  1. 250 g paneer(cottage cheese)
  2. 4 onion
  3. tomatoes
  4. 1tbsp ginger garlic paste
  5. 2 whole red chillies
  6. 1tsp green chili paste
  7. 1/2cup cream 
  8. 1/2 yogurt 
  9. 50g oil and 50 g butter
  10. 1tsp chili powder
  11. 1/4 tsp turmeric
  12. 1tsp coriander and cumin powder
  13. 1tsp kasoori methi
  14. 1/2 tsp garam masala
  15. salt to taste
METHOD
  • cut paneer in diamond or square shape
  • marination  for paneer(in yogurt add green chili paste,garam masala,salt,kasoori methi)
  • put the paneer in marinate for 2 hours.
  • for gravy heat oil and butter in a pan add whole red chillies then finely chopped onion saute them
  • add ginger garlic paste,turmeric powder,red chili powder,coriander and cumin powder and finely chopped blanched tomatoes.
  • fry the masala until oil starts separating.
  • add marinated paneer mix it gently.cook it for few minutes.adjust the seasoning.
  • finely add cream .put a small katoori in the pot and place a red hot piece of charcoal in it then pour a tsp of pure ghee over the charcoal immediately
  •  cover the pot .let it remain as such for 10 minutes.open the lid and stir .
  • dish out the paneer pasanda 
  • serve with naan,romali roti or paratha

Tuesday, April 10, 2012

Rajasthani Bhindi


INGREDIENTS

  1. 250 g Okra ( Bhindi)
  2. 4tbsp gram flour(baisan)
  3. 1 tbsp red chilli powder
  4. 1/2tsp turmeric powder
  5. 1tsp chat masala
  6. 1tsp ajwain
  7. salt to taste
  8. 2tbsp oil 
  9. 1 lemon juice
METHOD
  • Wash okra and dry it .Cut both ends and make a longitudinal slit .
  • Stuff the okras with  a mixture of red chilli,turmeric powder,chat masala and lemon juice.
  • Heat oil in a pan add ajwain after few seconds add gram flour fry it on slow heat until the nice aroma comes.
  • Add stuffed okra and cook on medium heat until tender.
  • Serve with parantha.