Friday, December 16, 2016

Boiled Sweet Corns

Boiled Hot sweet corns are very tasty and loved by kids. It is very easy to prepare it at home for kids. watch this video and make it for your kids. Here after boiling the corns I have added salt,butter, lemon juice, chat masala and then nourished it with tomato and coriander. try is now.

 


Wednesday, September 14, 2016

FOOD REPICES FROM MAHARASTRA

Usal Bhaji

1 cup sprouted Moong
1/2 cup sprouted Red Chana
1/2 cup sprouted Kabuli Chana
1 chopped Onion
1 chopped Tomato
1/2 tsp grated Ginger
4 crushed cloves Garlic
2 chopped finely Green chilli
1 tblsp chopped Coriander
1 tsp Cumin Seed
1/4 tsp Salt
1/4 tsp Turmeric Powder
1/2 tsp or to taste Chili Powder
1 tsp Lemon Juice
4 tblsp Oil
Preparation:
*Boil the moong sprouts, red chana sprouts, kabuli chana sprouts.
*Drain it.
*Heat the oil and add cumin seeds and fry till brown.
*Add onions and fry for a minute, then add ginger, garlic, green chilies and now add chopped tomatoes, turmeric, chili powder and coriander and fry.
*Add potatoes, drained sprouts and salt, mix well.
*Pour lemon juice. *Serve hot with Pav
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Sukhi Kolmi

 Ingredients:
1 1/4 cleaned and shelled raw Shrimps
2 finely chopped Onion
1 cup discard stems, washed & chopped Methi leaves
2 tsp Coriander Powder
1 tsp Turmeric Powder
To taste Salt
3-4 Cloves
4 Cardamoms
10-12 Black Pepper corns
3-4 tblsp Oil
To make sukhi kolmi:
*Clean, wash and drain the shrimps and mix salt, turmeric, chili and coriander powder.
*Heat the oil in a kadhai.
*Add cloves, cardamoms and peppercorns and stir fry for few seconds.
*Add onions and fry till golden, then add shrimps and cook until they turn pink.
*Add methi leaves and mix well.
*Cook on low heat until the shrimps are done.
*The dish is dry but have a creamy flavour.
*Serve hot.
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Poran Poli

Ingredients:
250 gms Chana Dal
500 gms Jaggery
250 gms Wheat Flour
50 gms Flour
5 tsp Oil
1/2 grated Nutmeg
50 gms powdered Cardamom
Pure ghee for serving
To make puran poli:
*Wash the chana daal and cook with a little or just enough water.
*Drain out the extra water.
*Add sugar or jaggery to the cooked daal and cook on low heat until the mixture becomes thick.*Remove from heat and pass it through a sieve while still hot.
*Add grated nutmeg and cardamom powder.
*Stir well and remove from heat and keep aside to cool.
*Mix the wheat flour, flour, oil and enough water knead into a smooth dough.
*Keep it aside for an hour or two.
*Divide the gram daal mixture into ping pong sized balls and the flour dough into slightly smaller balls and roll them out a little.
*Place the gram daal ball in the centre of the rolled flour dough and close it to cover the filling completely.
*Roll out into a chapati and bake on a non stick tawa till done on both sides, adding a little ghee around.
*Fry till done and serve hot.
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Pandhara Rassa

 Ingredients:
1 kg skinned and cut into pieces Chicken
2 medium sized chopped finely Onion
11/2 tsp Garlic & Ginger Paste
1/2 grated dry Coconut
10 Cloves
1inch long piece of Cinnamon
1 1/2 tblsp Black Cumin Seed
3 cut into pieces dried Red Chili
11/2 tblsp Poppy seeds
To taste Salt
11/2 tsp Red Chili seeds
11/2 tsp Coriander Seeds
1/2 cup stirred Plain Yogurt / Curd
1 tblsp Raisins
1 tblsp Cashewnut
3 tblsp Ghee / Vegetable Oil
How to make pandhra rassa:
*Wash the skinned pieces of chicken properly and apply the ginger-garlic paste on them thoroughly, set aside.
*Grind together dry coconut, black cumin seeds, poppy seeds, coriander seeds, red chili seeds, cardamom seeds and 8 cloves, adding a little water and keep aside.
*Heat 1 tblsp oil in a heavy bottomed pan and add cinnamon, red chili pieces, cashew nuts, raisins and remaining cloves.
*Stir fry till cashew nuts turn golden.
*Now add chicken pieces to it and fry well.
*Lower the flame and cover the pan.
*Put a little water on the lid and cook till almost done.
*Heat the remaining oil in a large pan and add onion.
*Fry till it becomes translucent.
* Add the grinded paste and stir fry and add curd and stir for two minutes.
*Add the cooked chicken and 2 cups of water, and bring to boil.
*Add coconut milk and stir well.
*Boil only once .
*Serve hot

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Special Chiwda

 Ingredients:
1/3rd cup halves Peanuts
1/3rd cup halves Cashew
1/4th cup whole Almond
1/4 cup blanched Pistachio
1/4th cup Pumpkin seeds
1/4th cup Pine Nuts
2-3 sliced Green chilli
1 tblsp Fennel seeds
15 Curry Leaves
3 tblsp fresh Coriander Leaves
2/3 rd cup thick pounded Flat Rice
1/4th cup Raisins
1/4th cup Black Currants
1/4th cup chopped Dates
1/2 tsp Salt
1/3 cup Moong Dal
1cup deep fried Sev
Vegetable Oil or Ghee for deep-frying
Preparation:
*Heat oil or ghee in a kadhai or deep-frying pan over a moderate heat.
*Fry Peanuts until golden brown, and transfer the nuts to paper towels to drain.
*In separate batches, fry the cashews, almonds, pistachios, pumpkin seeds and pine nuts until golden brown, and drain on paper towels.
*Pat dry with paper towels, bolt off any excess oil.
*Transfer all the nuts to a bowl.
*Raise the heat of the oil and place the green chilies in the sie
ve and lower it into the oil and fry until crisp.

VEGETABLES AND CURRYS

 Potatoes are the most vital and cheaply available vegetable in the market. It adds taste to all vegetables. We can say Tastemaker :) . Here are few dishes you can try with potatoes at home. I am sure you will definitely relish them.

SADA ALOO

INGREDIENTS:
*1/2 Kg potato
*1 tbsp oil
* 1-2 green chillies
* 1/2 tsp jeera
* 1/2 tsp salt
* 1/4 tsp red chilli powder
* 1/4 tsp turmeric powder
METHOD:
* Heat oil in a pan
* Add jeera and after it platters add the sliced potatoes
* Fry till it becomes golden brown and soft
* Add salt, turmeric powder and red chilli powder
* Cook for few more minutes
Delicious potato bhaji is ready to serve, with puris or chapati as you may wish.
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ALOO GHOBHI (potato with cauliflower)


 INGREDIENTS:
* 1 cauliflower
* 250 gm potatoes
* water to boil
* 1/2 tsp ghee
METHOD:
* Boil cauliflower in water till it gets soft.
* Heat oil and add little asafoetida(hing)
* Add sliced potatoes and cook in low flame till it is cooked.
* Add the boiled cauliflower and cook with all water gets dried up.
* Add salt, turmeric powder, red chilli powder and garam masala .
* Spicy delicous aloo ghobi ready to serve. Believe me it has great aroma and taste!!
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ALOO PALAK


INGREDIENTS:
* 1/2 Kg Spinach
* 1/2 Kg Potato
* 1/2 tsp salt
* 1/2 tsp red chilli powder
* 4 tbsp ghee to cook
METHOD:
* Boil spinach in cooker and belend in a mixer after coooling
* Heat ghee in a pan and add sliced potatoes
* Add salt, red chilli powder and cook it till the potatoes are cooked.
* Add the boiled spinach and cook until you see the ghee coming out.
* Aloo palak is ready to serve hot.
Spinach has high iron content, tasty and healthy!!!! Enjoy
Spinach as its own salt, so while adding salt to the vegetable be careful.
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ALOO KA BHURTA

 INGREDIENTS:
* 1/2 kg potatoes
* 1 oninon
* 1/2 tsp salt
* 1/2 tsp jeera
* 1/2 tsp garam masala
* 1/2 tsp turmeric powder
* 1/2 tsp red chilli powder
* 1/2 tsp dry mango powder
* coriander leaves to garnish
METHOD:
* Boil potatoes in pressure cooker.
* Peel off and mash them together to make a paste
* Add salt, red chilli powder, turmeric powder and garam masala
* In a pan heat some ghee and fry finely chopped onion till golden brown
* Add the paste and fry for 2-3 minutes
* Garnish with corainder leaves
* Ready to serve hot with chapatis/puri
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ALOO BEANS
INGREDIENTS:
* 250 Grams french beans
* 1-2 potatoes
* 1 onion
* Grated coconut
* 1/4 tsp turmeric powder
* 1/2 tsb salt
* 1/2 tsp red chilli powder
METHOD:
* Finely chop onions in a pan with oil in it.
* Add sliced potatoes
* Fry till it's little soft, add the beans and cook
* Add salt,red chilli powder, turmeric powder and cook at very low flame
* Garnish with grated coconut
So you see you can make almost any dish very tasty with potato in it..
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Now too much of carbohydrates I mean potatoes.Many of them will not be having a liking for the potatoes but we have lots of vegetable and curries you can try.
KARELA:
Also well known as bitter goud, it's really bitter but has great properties. It cures diabetes .
If you don't like it's juice, you can try karelas in many other ways.
PYAZ WALA KARELA 
INGREDIENTS:
* 1 onion finely chopped
* 2-3 bittergouds
* lemon juice
* 4-5 tbsp salt
* 1/4 turmeric powder
* 1/4 tbsp red chilli powder
* 1 tbsp finely grounded saunf
METHOD:
* Chop karelas and put them in salt for 2-3 hours
* Wash them throughly
* In a pan heat oil and fry onions till golden brown
* Fry the karelas till soft.
* Add salt, turmeric powder and chilli powder.
* Add the saunf powder
* Squeeze 1 lemon in a bowl and pour it in the pan when cool.
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BHINDI:
You very well know it as lady finger as known by it's shape, it has high fibre content. Research says it prevents cancer, never know but I love it:)

BHINDI KI SABZI
INGREDIENTS:
* 1 onion finely chopped
* 250gms lady finger
* 1/2 tsp salt
* 1/2 tsp turmeric powder
* 1/2 tsp red chilli powder
* 1/4 tsp dry mango powder
METHOD:
* Fry onions in a pan with oil
* Add chopped bhindi
* Cook in low flame and add salt, turmeric powder and red chilli powder.
* Keep checking , once it is cooked turn off the gas and add dry mango powder.
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MATAR PANEER CURRY
INGREDIENTS:
* Paneer 250 gms
* 1 onion finely chopped
* curd 200 gms
* green peas 100gms
* 2 Tomatoes finely chopped
* 1 tsp ginger garlic paste
* 1/2 tsp salt
* 1/2 tsp turmeric powder
* 1/2 tsp red chilli powder
* 1/4 tsp garam masala powder
METHOD:
* Slice paneer into small cubes and fry till golden and keep aside
* Fry onions till golden brown
* Also fry the sliced tomatoes
* Add salt, red chilli powder, turmeric powder and the garam masala powder.
* Pour in the curd cook in low flame
* Add the green peas , cook till they become soft.
* Matar Paneer curry is ready!!!
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ARBI KI SABZI (Taro Root )
INGREDIENTS:
* 200 gms Arbi
* 3-4 cups water
* 250 gms curd
* 1/2 tsp salt, turmeric powder, red chilli powder
METHOD:
* Boil arbi in water .
* Peel off and cut in round pieces after it is cool
* In a pan heat some ghee
* Add hing, ajwain
* Add the arbi pieces and cook in low flame
* Pour in the curd and cook in low flame till the ghee comes out.
* Ready to serve hot
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RAJMAH (Kidney Beans):
We also know it as kidney beans and the best we serve it hot with rice.. You might have heard many times


Rajmah chawal  (Rajma Rice)
Presenting the recipe to make tasty rajmah
INGREDIENTS:
* 250 gms rajmah (kidney beans)
* 1 litre water
* 1 onion
* 1 tomato
* 1/2 tsp salt ,red chilli powder, turmeric powder.
* curd
* corainder leaves to garnish
METHOD:
* Soak rajmah in 1 litre overnight
* Boil them the next day in the same water with 1 tbsp salt.
* Fry some onions till golden brown in ghee, and then pour the tomato puree.
* Cook for few minutes, then add curd and again cook add the boiled rajmah and keep cooking in low flame for 5-10 mins
* Serve hot with rice. Best combination :-)
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BEET ROOT:
High iron content, it will increase your heamoglobin level and you will enjoy it will dal and rice. If you don't like the vegetable than salad, and juice also there to increase your appetite.
INGREDIENTS:
* 2-3 beetroots
* 5-6 curry leaves
* 1-2 gren chillies
* mustard seeds
* oil to cook
METHOD:
* Peel of beetroots and cut into small pieces.
* Heat oil in a pan and add hing and mustard seeds,let it splatter.
* Add curry leaves and the beetroot.
* Add salt, turmeric powder and red chilli powder.
* Cook for few minutes.
It is a great combination with dal and rice. Combo of health and taste..

GUJARATI FOOD RECIPES

Dal Dokhli
Dal Dokhli
Ingredients:
250 grams tuver daal,
200 grams wheat flour,
3 green chilies
3 tbsp green chili paste
50 grams groundnut
1 tbsp Turmeric powder
1 tbsp Mustard seeds,3-4 cloves
2 cinnamon, 2 tomatoes
1 tbsp Tamarind
Salt To Taste,
1 tbsp Garam masala,
1 tsp Ajawain
4-5 tbsp.Oil,
2 tbsp Red chili powder asafetida
3-4 tbsp. Ghee.
Preparation:
*To wheat flour add salt, turmeric powder, ajwain, red chili powder. Mix well. Add oil and knead the flour to roti like consistency.
*Wash tuver dal and pressure cook it for three whistles.
* Heat ghee in a pan, then put cloves and cinnamon and then add mustard leaves.
*When they crackle add curry leaves, green chilies and a pinch of asafetida. Pour dal.
*Mix tamarind water, groundnut, garam masala, red chili powder and mix well.
*Add tomato pulp, turmeric powder, salt and 2 cups of water. Boil the dal. roll out big rotis and cut them into pieces and add these pieces in boiling dal.
*Boil for 10 minutes and remove. Serve the dal dhokli warm.
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Shrikhand 
Shrikhand

Ingredients:

1 kg thick curd
3/4 cup powdered sugar
a few strands saffron
1 tbsp warm milk
2 tbsp cardamom powder
5-6 Pistachios and Almonds sliced
Preparation:
Rub the saffron into the warm milk until it dissolves.
Mix together the hung curds, sugar, saffron mixture and cardamom in a bowl and churn using a hand blender.
Place in the refrigerator, garnished with slivers of pistachios and almonds.
Shrikhand is ready to be served with poori,
It's a great combination!!
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 Khandvi  
Khandvi

Ingredients:

1/2 cup gms flour (besan)
1 cup thin buttermilk
Salt To Taste
2-3 pinches turmeric powder
Oil
1 tsp Sesame seeds
1/2 tsp Mustard seeds
1 tbsp Coconut scraped
1 tbsp Coriander finely chopped
2 pinches asafoetida
2 green chillies finely chopped
1 stalk curry leaves
Preparation:
*Mix water, flour, salt and turmeric to form a batter. Heat oil in a heavy pan, add batter.
*Stir vigorously and evenly to avoid lump formation. Cook till the mixture does not taste raw, stirring continuously. When done pour in a large plate.
*Spread as thin as possible with the back of a large flat spoon. Use circular outward movements as for dosas.
*When cool, cut into 2" wide strips. Carefully roll each strip, repeat for all plates.
*Place in a serving dish.
For seasoning: Sprinkle coconut and coriander all over khandvi rolls.
*Heat oil in a small pan. Add cumin, asafoetida, curry leaves and chillies.
*Add sesame seeds and immediately pour over khandvi rolls.
Tasty and also light for stomach
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Undhiyo 

Undhiyo

Ingredients:
6 - 8 cloves garlic
3 - 4 baby brinjals
6 -8 potatoes small
1 tsp turmeric powder
5 tblsp oil
100 gms yam
25 - 30 broad beans
4 green chillies
a pinch asafoetida
2 raw bananas
coriander leaves
2pcs ginger
1 tsp mustard
Preparation :
*Wash, take off and dice potatoes, yam, raw bananas ,brinjals and slit them
*Make a paste of garlic, green chillies and ginger and mix cut coriander.
*Divide into small portions and shape each into one-inch long half-inch thick rolls.
*Deep fry in hot oil, remove and keep aside.
*String beans and cut into one-inch long pieces.
*Heat up oil in a thick-bottomed handi, mix in asafoetida and mustard seeds.
*When mustard seeds crackle mix in ground masala and broad beans.
*Put the rest of the vegetables in layers one on top of the other.
*Sprinkle salt and turmeric powder.
*Stir fry for five minutes on high flame heat.
*Pour out one cup of water, cover and simmer (boil slowly at low temperature) on a very low heat up for 10-15 minutes.
*Shake the vegetables occasionally but do not use a spoon to stir.
*Serve hot with roti
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#khandvi #dhokla
#undhiyo ________________________________________________________________________________________________

Monday, September 12, 2016

PARSI FOOD DISHES

Tabuli 

Ingredients:
• 1 Small onion
• 1 tsp Dry mint
• 1/4 cup Olive oil
• 1/2 cup fine Bulgur (a type of wheat)
• 2 bunches Parsley
• 2 Medium Tomatoes
• 1/4 cup Lemon juice
• 1 tsp Salt
Method:
* Soak bulgur in sufficient amount of water for 15 minutes.
* Drain it well.
* Put all ingredients in a cooking bowl and add oil.
* Chill this mixture in refrigerator.
* Tabuli is ready to serve.

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Dhansak 

Ingredients:
• 1/2 cup Toovar Dal
• 1/2 cup Moong Dal
• 1/2 cup Urad Dal
• 1 Egg Plant (chopped)
• 1 Broccoli (chopped)
• 1 Tomatoes (chopped)
• 1 Onions (chopped)
• 1 Carrot (chopped)
• 1 tbsp Ginger-Garlic Paste
• 1/2 tsp Cumin Seeds
• 1/2 tsp Garam Masala
• 2 Green Chillies (chopped)
• 4-5 twigs Coriander Leaves
• 2 tbsp Oil
• Salt to taste
To Prepare Dhansak:
* Mix toovar dal, moong dal and urad dal, and wash them.
* Heat some water in a pressure cooker and add the dals, broccoli and carrots in it.
* After 2 whistles, turn off the flame. Mix the dals and vegetables properly.
* Now heat the oil in a pan. Add cumin seeds to splutter, and then add green chillies and onions. Fry till they turn golden brown.
* Add eggplant and tomatoes, and let the vegetables cook for 5-10 minutes.
* Add cooked dals, salt and garam masala. Let the dish cook for another 15 minutes.
* Garnish with freshly chopped coriander leaves.
* Dhansak is ready to serve.
A delicious traditional Parsi Recipie Enjoy
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Khara Pateta 

Ingredients:
• 500 gms Potatoes
• 2 Onions (sliced)
• 1 Tomato (chopped)
• 1/2 tsp Cumin seeds
• 2 Cups water
• 3-4 Garlic flowers
• 2-3 Ginger pieces
• 4 tbsp Oil
• Fresh coriander leaves
• Salt to taste
Method:
* Peel the potatoes and cut into cubes.
* Chop garlic and ginger.
* Heat the oil.
* Fry the onions till they turn golden brown in colour.
* Add cumin seeds, chopped garlic and ginger.
* Mix potatoes and salt.
* Fry it for few minutes.
* Add water and cook over medium flame till potatoes are cooked.
* Mix in chopped tomatoes.
* Garnish with fresh coriander leaves.

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Parsi Fried Fish 

Ingredients:
• 1 kg Fish
• 1 tsp Lime juice
• 1 tsp Red chili powder
• 1 tsp Turmeric powder
• 1 tsp Salt
• Oil, for shallow frying
• 3 Capsicum, cut in long slices
• Coriander leaves, chopped
For Preparation :
* Wash the fish and cut into slices.
* Pour lime juice all over the fish and rub in the red chili powder, salt and turmeric mix.
* Leave in a cool dry place for at least 1 hr.
* Heat oil in a frying pan.
* When oil gets hot, add fish, a few pieces at a time.
* Drain and place on a heated serving platter.
* In the same oil, fry the capsicums and place round the fish.
* Garnish with chopped coriander leaves.
* Parsi Fried Fish is ready.

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Saffron Pulao

 Ingredients:
• 2 pinches Saffron
• 2 cups Basmati Rice
• 3 tbsp Ghee or oil
• 2 tsp Cumin Seeds
• 2 Bay Leaf
• 4 cups Water
• 1 tsp Salt
Method:
* Wash the rice in warm water.
* Soak it for about 20 minutes.
* Heat the ghee.
* Add cumin seeds and bay leaf.
* Fry the contents for a minute.
* Add the rice and fry
* Add saffron and salt. Pour 4 cups of water.
* Simmer till the water gets evaporated.
* Put the lid and reduce the flame to low.
* Simmer it for another 10 minutes
* Safforn Pulao is ready to serve.

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Lagnashila Stew 

Ingredients:
• 100 gms Yam
• 2 Potatoes
• 50 gms French beans
• 100 gms peas
• 2 Capsicums
• 2 Onions (medium)
• 1 tsp Cumin powder
• 1 tsp Coriander powder
• 1 Ginger
• 2 Garlic flakes
• 2 Tomatoes (chopped)
• 1 tbsp vinegar
• 2 Green chillies (slit)
• Fresh coriander leaves
• Salt to taste

 
Method for Preparation:

 
* Make ginger and garlic paste.
* Cut potatoes, yam, french beans and green peas into cubes.
* Heat the oil.
* Now fry onions till they turn brown.
* Add all the vegetables.
* Add cumin powder, coriander powder, ginger garlic paste.
* Fry it for few minutes.
* Mix chopped tomatoes .
* Add salt and stir it well.
* Cook till the mixture turns dry.
* Garnish with coriander leaves.
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