PANEER BHURJI (Scrambled Paneer)

Paneer Bhurji

Ingredients:

Paneer grated/crumbled - 400 gms
Onions - 2 medium chopped finely
Ginger -Garlic Paste - 1 tsp
Green Chilli - 4 nos slit
Tomatoes - 1 big
Thawed frozen Green Peas - 1/4 cup
Carrot - 1/2 of a medium chopped finally
Capsicum - 1/4 of a medium chopped finely
Coriander leaves - a handful chopped
Coriander Powder - 1.5 tsp
Chilli Powder - 1 tsp
Turmeric Powder - .5 tsp
Garam masala - .5 tsp
Jeera - 2 tsp
Oil - 2 tbsp
Salt

Preparation:
Heat Oil in a pan. Once hot add in jeera. Once it splutters add in the onions and saute till light pink. Then add in the ginger garlic paste  and saute till onions turn light brown in color. Add in the carrots and tomatoes and saute till tomatoes are cooked. Then add in capsicum and peas and saute for about 5 mins. Add in the masalas and saute for another 5-8 mins on slow - medium flame. Finally add in the grated paneer and mix thoroughly with ladle. Add in salt and cook on low flame for 7 mins. Add in the coriander leaves and add in slice of lemon as garnish. You can enjoy this Hot phulkas :)

Cheers,
Neetz ;)

 

PALAK PANEER

Palak Paneer

Ingredients:

Palak - 2 bunch
Paneer - 8-9 cubes
Green Chilli - 3 nos
Onion - 1 medium chopped finely
Tomato - 1 medium
Garlic - 2 cloves
Coriander powder - 1/2 tsp
Cumin powder - 1/2 tsp
Turmeric Powder - 1/4 tsp
Garam Masala - 1/4 tsp
Methi Leaves dry - 1 tbsp
Milk/Cream - 3 tbsp
Salt

Preparation:

Clean palak well and discard stems. Now chop the leaves roughly and boil with just 3-4 tbsp water till leaves are cooked. Then drain and wash them in cold water to retain color. Once cool blend them to a puree with green chillies and keep aside.

Add butter/oil in a pan ad fry the paneer pieces slighly brown. Roughly about 2 mins on each side of paneer.

Now in a pan add butter/oil and add in the onions. Saute till transparent and then add garlic. Saute for a min or 2 and then add in tomatoes and saute till tomatoes are smashed well. Puree this mix in grinder by addind minimal water ( this puree stage is purely optional). In the same pan add the pureed mixed and once boiled add in the powders. Saute till raw smell of powders are gone. Then add in the methi leaves and saute for a min, Next add in the pureed palak with chilli and mix. Add in salt, milk/cream. Once boiled switch off and add in the paneer. Serve warm with roti.

Cheers,
Neetz ;)

BESAN LADDOO (MICROWAVE) - DIWALI SPECIAL

Besan Laddoo

 

All credit goes to my SIL for teaching me this. I had no idea this can be so easy in microwave :). Thanks a lot sis.

Ingredients:
Besan - 1 cup
Rava - 1/4 cup
Ghee melted - 1 cup
Sugar powdered - 1/2 cup
Almonds and pistachios - garnish

Preparation:

In microwave safe bowl  make sure the bowl is a big deep one as the mixture when heated rises) heat the ghee for 1- 2 mins. Then add the besan and rava slowly and stir with spoon. Now keep this in microwave and heat for about 5 mins. Remove and stir. Again microwave for another 5 mins. Keep this going on every 5 mins till you get the aroma of besan (This is done to remove the raw taste of besan). Keep tasting the mix to see till the raw taste of besan is gone. You will see that the besan mix has changed in color to darker side than it was lighter initially. Once the raw taste of besan is gone, take the bowl out and then add in the powdered sugar and stir nicely. Add more powdered sugar if you need more sweetness. Keep aside to cool. Then keep it in fridge for about 20 mins. The mix will be firm. In a tray spread butter paper.  Now take small balls of the mix and make small balls and place on the tray. Garnish on top with sliced almonds and pistachios. Keep it in fridge for laddoos to be firm. Eat whole heart after 15-20 mins ;P.

Cheers,
Neetz ;)

Note:
1. You can add few strands of saffron too while heating the mix and also for garnish.
2. Keep checking the mix when you keep in microwave. Sometimes you wont need 5 mins for heating depending on the microwave you have as the mix can rise and overflow (the cleaning part is very tough). So keep checking every 2-3 mins.
3. The laddoos are soft and wont be hard.

 

PALAK KOFTA (Low Fat Version)

Palak Kofta

Ingredients:
Palak - 1 bunch

For the Kofta:
Potato boiled - 1 big
Paneer grated - 1/4 cup
Peas boiled - 1/4 cup
Green Chilli chopped veru finely - 3 nos
Coriander powder - 1/2 tsp
Cumin Powder - 1/2 tsp
Garam Masala - 1/4 tsp
Brown Bread slices - 2 nos
Low fat cream - As needed
Salt

For the Curry:
Butter - 2 tbsp + 1 tbsp
Cashew nutes - 8 whole
Onion sliced - 1 large
Ginger Garlic paste - 1.5 tsp
Tomato - 2 medium sliced
Red Chilli Powder - 1 tsp
Coriander Powder - 1 1/4 tsp
Cumin Powder - 1 1/4 tsp
Garam masala - 1/2 tsp
Kasuri Methi - a liberal pinch
Low Fat milk - 1 cup
Low fat cream - 1 tbsp

Preparation:

Cut the stems of the palak and chop finely the leaves. In a pan add about 2 tbsp water and add the chopped palak and boil till water gets evaporated. Drain well. I further chopped the palak and kept aside.

For the Koftas:
Smash the potato so that no lumps are formed. To this add all the ingredients, 1/4 cup of palak, except bread.

Cut the ends of the bread and soak the bread in the water and squeeze nicely. Then add to the potato mix.

Now make small round balls of the mix. Flatten the the balls lightly and add about less than 1/4 tsp of cream and then cover the flatten ball to form a ball again.

Add 1/4 tsp of oil into Unniappam Pan, add each balls into one hole and fry till golden brown. Alternatively you can make a paste of cornflour, salt and water to a thick paste. Dip each balls into the cornflour and deep fry till golden brown. Drain in a tissue to remove excess oil.

You can see the cream in the centre when kofta is cut

For the Curry:

In a pan, add 2 tbsp butter. First add the cashew nuts and fry till golden brown and remove. Then to the same oil, add sliced onions. When slightly pink in color add ginger garlic paste and fry till light golden color. Then to this add tomato and saute till tomato gets smashed nicely.

Add in the powders and saute till oil starts leaving the sides. Leave the mix to cool down. In a grinder add the onion-tomato mix and cashew nuts and grind to a paste. I added almost 1/2 cup of milk too the grinding stage.

In the same pan, add 1 tbsp butter and add the grinded mix and also remaining milk. While its coming to boil, add the very finely chopped remaining boiled palak to the mix and stir. Then add add kasuri methi and cream and stir. Switch off flame.

Serve the koftas topped with curry. It goes best with rotis and naans :)

Cheers,
Neetz ;)

Notes:
While adding boiled palak, squeeze once more the water out and add.
Kasuri Methi is purely optional.

BOMBAY BREAD TOAST/FRENCH TOAST/BREAD TOAST

Bombay Bread Toast

Ingredients:
Brown Bread - 5 nos
Egg - 2
Milk - 1/3 cup
Sugar - 2 tbsp
Cinnamon Powder - 1/4 tsp
Butter

Preparation:

Beat the egg till light and fluffy. Beat milk and sugar together and then pour into beaten egg and to this add cinnamon powder and beat further.

In a flat pan, rub fair amount of butter on it. Take bread the slices and dip in the mix. Dip the reverse side too. Place the dipped bread slice onto the buttered pan and cook on low flame till both sides are light brown in color. . Serve with fruits and honey. Best for breakfast or evening snacks ..

Can it get more helathier than this :) :)...

Cheers,
Neetz ;)

Notes
You can definitely use normal white bread instead of brown bread.

VERMICELLI BIRDS NEST

Birds Nest

Ingredients:

Potato - 250 gms
Onion - 1 medium chopped finely
Ginger-Garlic Paste - 1/2 tsp
Chilli Powder - 1/2 tsp
Amchur Powder - 1/2 tsp (dry mango powder)
White Pepper Powder - 1/4 tsp
Garam Masala - 1/2 tsp
Chaat Masala - 3/4 tsp
Salt - 1/4 tsp

Peas - a few, boiled

Vermicelli - broken into small pieces
Oil for frying

Batter:
All Purpose Flour - 3 tbsp
Corn Flour - 1.5 tbsp
Water
Salt

Preparation:
Boil the potatoes and mash them till no lumps are there.

Place the vermicelli on a plate.

Mix the ingredients for the batter without lumps. Make sure the consistency is slightly thick and not thin.

In a pan, add a 1/2 tsp oil and to this saute onion and ginger garlic paste. Saute till raw smell goes and add to the mashed potato. To this add all the powders and salt and mix nicely. Make small balls out of the lump.  Dip each ball in the batter making sure all the sides are coated with the batter. Then roll them with vermicelli. The more uneven the coating the better will be the look of the birds nest :). Place them on a plate and likewise complete the rest of the potato balls.
I felt the balls were kind off very soft so placed then in fridge for about 20 mins or so. Once the balls have been set make small hole imprint on top lightly and in a pan, deep fry the balls till the vermicelli turns light burned color. Place them on to tissue to remove the excess oil. Place the peas on top to represent the eggs of the birds and serve warm with ketchup :). You can also fry them as whole and place peas in between the potato balls before rolling them to a ball.

I would like to this over for the event Tea Time Snack

Cheers,
Neetz ;)

EGG CHEESE PARATHA

Egg Cheese Paratha - STEP BY STEP INSTRUCTIONS

Ingredients :

The Stuffing :
Egg - 2 nos:
Cheddar cheese grated - 1/2 cup
Onion - 1 large chopped finely
Green Chilli - 2  - 3 nos chopped finely
Coriander Leaves - a handful chopped
Salt
Oil

For the Dough:
Wheat Flour - 1 cup
Warm Water - 1/2 cup (almost)
Salt

Preparation:
Prepare the dough by adding sufficient water and salt and knead till you get a soft dough. The dough shouldnt be sticky or too dry. Cover with damp cloth and keep aside.

Prepare a scrambled egg. First beat egg nicely with salt. The add in the onions and chilli and beat again. In a pan, add a bit oil and move the pan round to make oil coated over the whole pan. Then pour the egg mix over and once half fried start scrambling the mix witha  spatula. Once the mix is done add in the cheese grated and the coriander leaves. Mix and keep the mix to cool down.

Now take ball sized dough (larger than a golf ball) and flatten them and roll them out round. Not very thin. Apply half  tsp of oil one one half and then place a spoonful of mix on one half of the dough. Cover it with the other half of the dough into half and Apply oil on top of half covered dough. Again fold into half to form a triangle as shown in pic 2 & 3. Then dust the dough with flour and roll the dough lightly to a bigger triangle and thinner.

In a heated pan, put the triangle stuffed dough and wait till one side has lightly brown spots. Turn over and apply oil to the brown spotted side and vice-versa. Turn over again and cook for 30 seconds or so and serve. Serve with boondi raitha.

Cheers,
Neetz ;)

RAGADA PATTIES - CHAAT MELA

Ragada Patties

Ingredients:


For the Aloo Tikkis/Patties :
Potato- 3 numbers boiled and mashed
Wheat bread - 2 slices crumbled ( you can use white bread)
Cumin Powder - 1 tsp
Coriander Powder - 1 tsp
Chaat masala -  1 tsp
Garam masala - 1/2 tsp
Amchoor powder (Dry Mango Powder) - 1/2 tsp
Salt
Oil - 3-4 tbsp for shallow frying


For Ragada/Choley (Chick pea curry) :
Chickpea / Chana - 1 cup ( soaked overnight and boiled)
Ginger -garlic paste - 1/2 tbsp
Onions - 2 med chopped finely
Tomato - 1 medium chopped
Coriander Powder - 1 tsp
Chilli Powder - 1 tsp
Turmeric Powder - 1/4 tsp
Garam masala - 1/2 tsp
Amchoor Powder - 1 tsp
Coriander leaves - 2 tsp
Salt
Oil - 3 tbsp

Preparation :

For Aloo Tikkis (potato cutlets) :
Mash potato nicely and add in all the ingredients and m ix properly. Then make small flat balls and shallow fry till golden brown in color and keep aside.

For Ragada:
Add in oil. Whe hot add in ginger garlic paste and saute. Then add int he onions and cook till onions turn transparent and then add in all the powders and cook till masala starts to leave the sides. Then add in the tomatoes and cook till tomatoes turn mushy. Then add in the drained cooked chickpeas, salt and little water. Cook on low flame till water is almost dried up. Garnish with coriander leaves.

How to serve Ragada Patties:

Yoghurt - 1/4 cup
Tamarind Chutney - 1/4 cup
Green Chutney - 1/4 cup
Onion - 1 chopped finely (optional)
Chaat masala - just for sprinkling

In a bowl/plate, place 2 patties, then pour on top yoghurt and and chutney's on top. Sprinkle liberal amount of onion and chaat masala. Best served as evening snack with a cup of masala chai :)

Cheers,
Neetz ;)

GREEN CHUTNEY FOR SANDWHICHES, CHAAT & DATES-TAMARIND CHUTNEY FOR CHAAT

Green Chutney

Ingredients:
For green chutney:
Coriander Leaves - 1 cup
Mint Leaves - 1 cup
Ginger - 2 tsp chopped
Green Chillies - 3-4
Tamarind - half of lime size (seeds removed)
Lemon juice - 1 tsp
Salt

Preparation :
Blend all the ingredients add little water till smaooth and store in a air-tight container. It can be stored for 2 weeks if kept in refrigerator.


Tamarind Chutney:

Ingredients:
Tamarind - 1/2 cup (pitted)
Dates paste - 1/2 cup or 1 cup pitted dates
Jaggery - 1 cup
Roasted cumin Powder - 1 tsp
Chilli Powder - 2 tsp
Rock Salt
Water - 3 cups

Preparation:

Melt the jaggery with little water and sieve for any impurities. Together with sieved jaggery syrup, add in the all the ingredients and cook till the chutney thickens. You will knwo the chutnies are ready when the chutney coats over a dipped spoon. Let it cool down completely and then run the whole mix in a blender. Store in an air tight container for later use.

Cheers,
Neetz ;)

APPLE BURFI (Diwali Special)

Apple Burfi

Ingredients :
Red Apple - 4 nos grated with skin
Apple juice - 1 cup
Mawa/Khoya - 1 cup grated
Sugar - 3 tbsp
Lemon Juice - 1/2 lemon
Ghee - 1 tbsp

Almonds, Pistas, Nuts - 8 nos each chopped

In a small rectangular tray, rub ghee all over and spread the chopped nuts evenly and keep aside.

In a pan/kadai, add in 1 tbsp ghee and when the ghee gets hot add in the grated apple (no water should be added). Cook till the apple gets dry. To the cooked apple add in the sugar and apple juice and cook till the mixture gets thick. Then add in the mawa/khoya and cook again till the mawa gets cooked. You will know the mawa gets cooked once it startes to leave the sides of the pan. Transfer this to the nuts greased pan and press and cool for some time. I kept it in fridge overnight and then cut into squares. Flip and serve.

Recipe  Courtesy : Food based channel

Cheers,
Neetz;)

NANKATHAI (EGGLESS VERSION)

Nankathai (Eggless version)

I always loved this when i was a kid itself. I used to get in bakery shops and i used to just eat non -stop...sigh :( gone are those the days where I can eat like that..
Yes, forget about the waistline part and make a enjoy a few of these ;) .. quick and easy way to prepare when you really need to get something to eat sweet in a jiffy :)

Ingredients:
All purpose Flour - 1.5 cup
Wheat Flour - 1/2 cup
Ghee - approx 1 cup
Sugar powdered - 1/2 cup
Cashew, Almonds, Pista - 1/3 cup roughly chopped (optional)
Baking Soda - 1/4 tsp

Preparation:
Put in all the flours, soda, sugar and the nuts mix. roughly mix with hand. Then slowly add in little by little ghee and keep mixing till you get a dough (a smaooth dough like a chappati dough). If the mix looks like crumbling add in a bit more spoonful of ghee.

In a pre-heated pan at 180C, place parchment paper on the baking tray. Make small balls of the dough and flatten them lightly and then place them on the tray. Bake for 8 - 9 mins approx and let it cool down completely to be stored in air-tight container.

I m sending this over for the event My Diwali My Way .

Cheers,
Neetz ;)

Note:
You can substitute the wheat flour to all purpose flour.
Wait the biscuits to cool down a bit to have a bite otherwise it might crumble.

SOYA VEG CUTLETS

Soya Veg Cutlet

Yes! I am huge fan of soya. I try to implement soya recipes atleast once in a week of our daily diet. Its said to be very nutritious and also high in protein. I found that this cutlet is one way to get my kiddo to eat more. After all if kids eat good food, moms are even more happier. What more you want :)...

Soya Chunks - 2 cup heap
Potato - 2 large (boiled)
Veggies - mix ( beans, carrot, peas, corn)
Onion - 2 medium chopped finely
Green chilly - 2-3 nos chopped finely
Ginger - 2 tbsp chopped finely
Garlic - 2 tbsp chopped finely
Chilli Powder - 1tsp (heaped) (adjust according to your spice level)
Turmeric Powder - 1/4 tsp
Garam Masala - 1 tsp (heaped)
Coriander Leaves - 4 tbsp finely chopped
Lemon Juice - 1 lemon
Black Pepper - 2 tsp
Salt

Breadcrumbs - 1/2 cup or as required
Rava - A big pinch for that extra crispiness (optional)
Egg - 1
Water - 2 tbsp
Oil - for shallow frying

Preparation :

Boil the Soya chunks in water and cover with for about 10 mins. Once cooled take the soya chunks in batches and press in between hand to remove all the water. Mince the chunks in a chopper or mixie.

Cook the carrot, corn and beans with salt in little water till evaoprates. Pressure cook peas till cooked.

Boil potato in a pressure cooker for 1 whistle or boil in a pan with water till cooked. Remove the skin and smash with back of the spoon or smasher till no lumps are formed.

In a pan, add about 2 tbsp of oil. Add in onions, ginger, garlic and green chilly. Saute till they turn light brown in color. Then add in the chilly powder and turmeric and saute for a min. Then add in the soya mince and cooked veggies and cook for about 5-10 mins. Take from flame. Now add the coriander leaves, salt, pepper, lemon juice and garam masala. Now add this mix to the potato. Mix well.

Beat the egg and 2 tbsp of water to it. Place breadcrumbs and rava on to a plate.

Now make small flat balls and dip in beaten egg and then into the breadcrumbs+rava mixture. The cutlets should be well coated with breadcrumbs. Then shallow or deep fry them in oil. Serve with sauce or as side dish for rotis :)

Cheers,
Neetz ;)



Note :
I was out of beans so didnt add them.
If you are not health conscious deep fry the cutlets. It will be more tastier.

LAUKI METHI CHANA CURRY

Lauki Methi Chana Curry

I opened the fridge to see what to cook today. All i could find was lauki (bottle gourd). Lauki is said to be very nutritious in health and what if that is made with chickpeas. More healthier. Chana curry is my all time favourite and i thoguht why not try it with lauki. It turned out as yummy as simple chana (kadala in malayalam) curry.

Ingredients:
Chick pea - 2 big handful
Lauki - 1/2 chopped (skin and seeds removed)
Onion - 1 medium chopped
Ginger-garlic paste - 1.5 tsp
Tomato - 1 small chopped
Kasuri Methi - 2 tsp
Cumin seeds - 1 tsp
Chilli powder - 1.25 tsp
Coriander powder - 1.25 tsp
Tumeric powder - 1/4 tsp
Garam Masala - 1/2 tsp
Oil - 2 tbsp
Salt

Preparation:
Soak chickpeas in water overnight and boil till cooked or add in a  pinch of baking soda and pressure cook till cooked. When chickpeas are 3/4 th done add in the chopped bottle gourd and pressure cook again when both chickpea and bottle gourd are done.

In a pan, add oil, add in cumin seeds and when they splutter add in the onions. Saute till onions turn soft and then add in the ginger galric paste and saute till raw smells goes. then add in the tomato and saute till the tomatoes gets mushy. Then add in the powders one by one and saute on low flame till the aroma of the powders are relased. Make sure you dont burn the powders. Add in the 'lauki-chana' with the water and add salt and kasuri methi. Then cover and cook on low flame till you you get a thick curry consistency.

For roast version you can cook with lid open till water gets evaporated.

Cheers,
Neetz ;)

DAL PALAK

DAL PALAK

Dal and Palak are very protein rich food and aids in good digestion. This is very good for people who wants to have something light for dinner with rotis. Mixed with rice and a bit ghee serves excellent nutrious food for the toddlers too.

Ingredients :
Moong Dal - 1/4 cup
Toovar Dal - 1 cup
Palak - 1 bunch chopped
Cumin Seeds - 1 tsp
Onion - 1 medium chopped
Garlic - 2 cloves chopped
Tomato - 1 medium chopped
Green Chilli - 1-2 nos chopped
Turmeric Powder - 1/4 tsp
Chilli Powder - a pinch
Red chilli flakes - 1/4 tsp
Salt

Preparation:

Wash and cook dal in pressure cooker for 2 whistles or till cooked. Leave ot to cool down. Then in a pan add in a tbsp of oil and add cumin seeds. Once seeds start to splutter, add in the onions and garlic and saute till onions are slightly transparent. Then add in the green chilli, and the powders (turmeric and chilli). Saute for about 5-6 seconds on low flame and add in the tomatoes. Saute till tomaotes turn mushy and add in the palak. Cook on low flame till palak turns soft. Then add in the dal including the water and cook for about 5-7 mins. Add salt, red chilli flakes and serve hot with rotis or chapathis....

Cheers.
Neetz ;)

Note :
For LASOONI DAL PALAK - add in 3 large garlic cloves and the proceure follows the same.
You can also pressure cook palak with dal. But i prefer this way so that palak is not over cooked.

BROWN BREAD HALWA

Brown Bread Halwa

Its been quite a long time since I have posted recipe. I m not lazy to cook, but very lazy to type. I hate myself for that sometimes.. Finally I decided its high time I put my hands to work on this :)... This bread halwa is on the healthier side than normal bread and trust me its tasty!! You can use your leftover bread. Now you know what to do when you wonder what to do with leftover brown bread :) :)...

Ingredients :

Brown Bread - 7 slices
Milk - 2.5 cups (I used the low fat version)
Sugar - 1 cup or as needed as per taste
Ghee or Clarified Butter - 2 tbsp
Nuts and Pista Slivers - few

Preparation :

In a pan, fry nuts in ghee, add keep aside

Remove the Four borders and cut the bread into cubes(not necessary it need to cut into exact cubes). In the same pan, fry the bread in ghee till slightly roasted. Once cooled, powder the bread into crumbs.

Start boiling the milk and add in the bread crumbs and sugar. Keep stirring and once milk boils, you will start to see that the mixture starting to thicken. Add in more ghee if needed for smoothness. Add in water or milk if you need in more loose consistency. I ddi add a bit more milk as the mixture will thicken more when cooled down. So basically it all depends on your personal choice of consistency.

Add in the nuts and pista slivers. Garnish with pista slivers and serve warm or cold.


Cheers,
Neetz ;)

SOYA CHUNKS FRY

Hi All!!!

Missed u all like hell :(.. i was on vacation for almost 45 days and just came back yesterday. Boy am i glad that i m back :).. now i can blog again and be on track with all u people out here.... so how was ur all blogging.. hope everyone was having fun... so many recipes and i really dont know from where i should begin to look from each one of urs :).. i m so happy to see my friends are and have progressed a lot :)...

This is a simple easy to do dish and especially when u r out of stock of veggies in ur fridge :).. A protein rich food and very healthy one!!

Ingredients :
Soya Chunks - 15-20 pieces
Onions - 1-2 nos sliced
Garlic - 4-5 cloves big sliced
Green Chilli - 2-3 nos chopped
Curry Leaves - 2 spring
Chicken powder - 1 tsp or more as per your taste ( i used eastern chicken powder)
Salt - as needed

Preparation:
Soak soya chunks in hot boiled water and cover and keep for 20-30 mins. Then drain the soya chunks and squeeze all the water out from the chunks . Cut the soya chunks inot small pieces and keep aside.

In a pan add oil, once hot add in the onions, garlic, curry leaves and green chilli. Saute till onions are slight brown in color and then add in the powder and saute for 1 min. Then add in the soya chunks and mix properly and saute till the whole mix gets light brown in color.Add salt accordingly and serve with rotis.

Cheers,
Neetz;)

Note:
For veggie people, u can use curry powders instead of chicken one.
Chunks need not be cut into small pieces if not desired.

ALOO - GOBI FRY (A very Simple method)

Potato- Cauliflower Fry

This is one of the easiest way to make a sabzi especially when you are in one of those lazy moods to cook :)

Ingredients :

Potato - 1 med chopped in cubes
Cauliflower - Flowerets of 1 half of a small head
Jeera - 1 tsp
Turmeric Powder - 1/4 tsp
Pepper Powder - 1/4 tsp
Red Chilli Flakes - 1/4 tsp
Salt

Preparation:
In a pan add oil and once hot add in jeera. Once jeera starts to splutter add in the potatoes and cover and cook till potatoes are half done. Sprinkle water if needed to cook. Once potatoes are half done put in the cauliflower, turmeric powder and pepper powder and salt and saute nicely. Cover and cook over low flame till both cauliflower and potatoes are done. Once done add in the chilli flakes and saute and serve with Chappati/ roti :)

Cheers,
Neetz ;)

Sabudana Tikkiya n Sabudana Kheer - Repost for CWS - SAGO SEEDS and IFTAR MOMENTS

These recipes goes for the event conducted by Niloufer  and event announced at Priya easy n tasty recipeat http://kitchensamraj.blogspot.com/2010/07/cooking-with-seeds-sago-event.html :) and also to Iftar Moments Hijri 1431 conducted by Umm Mymoonah

SABUDANA TIKKIYA

SABUDANA KHEER

CWS -Sago Seeds event

Iftar Moments Hijri

Cheers,

Neetz ;)

BEETROOT HALWA - Repost for CELEBRATE WITH SWEETS

Beetroot Halwa

Ingredients:
Beetroot - 2 cups (peeled and grated)
Milk - 2 cups
Sugar - 3/4 cup
Ghee - 2tbsp
Cardamom Powder - 1/4 tsp
Almond Slivers - few

 
Preparaton:

Add in ghee in a pan. Once ghee becomes hot add in the grated beetroot and saute till beetroot becomes soft and cooked. Then add in the milk and cook on low flame till all the milk is evaporated. For me it took almost 20-25 mins. Just keep stirring now and then. Once milk has been evaporated add in the powdered cardamom and sugar and saute for about 5 mins. Adding sugar will cause the mix to be a bit watery. keep stirring for 5 mins. then switch of flame and garnish with almond slivers. Serve warm :)


Cheers,
Neetz ;)

Im reposting this recipe for CELEBRATE WITH SWEETS conducted by Niveditas kitchen

MOONG DAL DOSA

Moong Dal Dosa

From the e-book of Manjula,  found this very easy and simple dosa recipe. Everyone at my home loved it. And people who wants to watch their weight, can have this dosa when u crave for it instead of the rice variety :)..

Ingredients:
Yellow Moong Dal - 1 cup (soaked overnight or atleast for min of 4 hours)
Ginger - 1/4 piece
Green Chilli - 2 nos
Cumin seeds - 1 tsp
Salt

Preparation:
Grind the moong dal with ginger and green chilli. Grind with very little amount of water. Batter should not be very loose. Remove the batter to a container and add in cumin seeds and salt. Mix thoroughly. Haet oil in  dosa pan, spread the batter round with the back of a spoon. Once brown in color,turnover dosa for the same to be done on other side. If needed add in a bit of oil on both sides.Serve hot with sambar or chutney.

Cheers,
Neetz ;)