U need:
Roasted peanuts: 1 cup powdered coarsely
bread slices: 6
gram flour(besan): 2 tsp
onion: 1 medium minced fine
green chillies: 2 minced fine
curry leaves:( optional): few
coriander leaves: 3 tsp minced fine
red chilli powder: 1/2 tsp
salt to taste
water : 2 tabslp
oil to deep fry
cornflakes: 1/2 cup crushed.
Method:
1. In a bowl mix in the powdered peanuts,besan,onion,green chillies,red chilli powder and salt. Add minced coriander leaves and curry leaves.Add 2 tablsp water and mix all the ingredients to a paste. Set aside.
2. Take bread slices.Using a round cutter or katori cut into round shapes. Apply generously the peanut paste pressing gently but firmly.
3. Heat oil in a pan. Take a stuffed bread slice ,dip in the crushed corn flakes and set on a plate.Do the same with the rest of the slices.Deep fry in hot oil on both sides till light brown and crispy.It will take less than a min to cook.Important you keep cook on medium heat otherwise the bread may turn dark brown.
4. Remove from oil,drain on kitchen paper.
5. Take a serving plate and arrange the crispy peanut delights on it. Serve hot with tomato sauce.
Note: Wonderful and Delicious to eat,these crispy delights are a sure hit with everyone. you can shallow fry on tava too with a little oil if you want to avoid excess oil.But then it tastes best when deep fried.Enjoy!!!!!
Bonn!!!Appetite!!!!
U need:
For the filling For the gravy:
Green Capsicum: 3 Brown onion paste: 3/4 cup( recipe below)
Grated paneer: 1 cup ginger paste: 2 tsp
grated boiled potatoes: 1/2 cup beaten curd: 1/2 cup
tomatoes: 1 kitchen king masala: 2 tsp
green chillies: 2 minced chilli powder: 1 tsp
coriander leaves: 1 tsp garam masala: 1 tsp
grated cheese: 2 tsp kasoori methi: 1 tsp
salt to taste fresh cream: 1/2 cup
oil: 1tsp sugar: 1/2 tsp
salt to taste
oil: 2 tablsp
Method:
1. Clean the green capsicums. Make a 3/4"slit keeping the stalk intact.Rub a little salt and set aside.
2. Mash well the grated paneer and potatoes.Heat oil in a pan.When hot add the minced green chillies,chopped tomatoes and saute well.Add coriander leaves,pinch salt and mix well. Add grated cheese.Cool. Add this to the potato-paneer mash and mix well.
3. Once the stuffing is ready, stuff into the slit capsicums.Rub a little oil and grill the stuffed capsicums in on a pre-heated oven till the outer skin is nicely browned. Alternatively you can heat 2 tablsp oil in a pan and nicely brown the stuffed capsicums. Remove and keep on a plate. Cut into 2 slices. You will get 6 stuffed capsicums.
4. Heat 2 tablsp oil. Add the brown onion paste and saute well on medium heat. Add ginger paste,red chilli powder and stir further. Add kitchen king masala and garam masala.Continue stirring for another 5 to 6 mins. Switch off the gas and slightly cool the masala.
5. Now add the beaten curd and switch on the gas. Continue stirring well till the curd is blended well. Add kasoori methi.Add salt and 1/2 cup water.Simmer. This method helps the curd blend well in the masala.
5. As the gravy thickens add sugar and beaten cream. Simmer for a few mins.Add coriander leaves and cover with a lid. Switch off the gas.
6. In a serving bowl arrange the stuffed capsicum slices and pour the gravy over the it. Garnish with some swirls of cream and finely chopped coriander leaves. Serve hot with rotis.
Brown onion paste: Chop 2 big size onions. Heat enough oil and deep fry the slices onions till light brow,. Drain excess oil and grind these browned onions to a smooth paste.
Note: One word Yum and a royal dish.The slight crunciness of the capsicum with the smooth filling and a smoother curd-cream gravy enhances the tase of this dish.
Bonn Appetite!!!!
U need:
Basmati rice: 2 cups washed well and soaked for 30 mins
roasted peanuts : 1/4 cup
green capsicum: 2
green peas: 1/2 cup
vegetable stock cube: 1
coconut milk: 1/2 cup(thick)
soya sauce: 1 tsp
dry lemon grass : 1 tsp
saffron strands: 1/2 tsp soaked in 1/4 cup warm milk
ginger: 1"piece
bay leaf:1
turmeric powder: 1/4tsp(optional)
green chillies: 3 slit fine
shallots(small onions): 1/2 cup
vegetable oil: 2 tablsp
salt (optional)
water: 2&1/4 cups
Method:
1. In a pan add 2 cups water,crumbled veg stock cube,bay leaf, dry lemon grass,ginger and simmer for 7 to 8 mins. Strain the liquid in a bowl and set aside.
2. Clean the rice and drain excess water. Chop the capsicum into medium size cubes.
3. Peel the shallots and chop into two.
4. Heat oil in a cooking pan.When hot add the slit green chillies and the chopped shallots.Stir well for 5 mins.Add roasted peanuts and capsicum,soya sauce and stir further for 5 mins.
5. Add green peas and the drained rice.Continue stirring for 6 to 7 mins. Add the liquid stock,coconut milk and turmeric powder,stir once. Cover with a lid and let the rice cook gently on medium heat.
6. Open the lid in between once and add the saffron milk. Cover and cook till the rice is 3/4th cooked. Off the gas.Let the balance cooking take place in the steam itself.
7. Just before serving open the lid and lightly fluff with a fork.Test for salt.
8. Transfer to a serving plate,garnish with some more peanuts and serve hot.
Note: Filled with the flavour of lemon grass and crunchy peanuts this aromatic Thai rice is yummy to eat.You can use Thai rice if you like but basmati tastes equally good. Fresh Lemon leaves(about 3) can be used instead of dry lemon grass in the stock.Additional salt is not needed as the stock and soya sauce have the required amount. But can add salt if needed. Turmeric powder can be avoided as saffron itself gives that yellow tinge.
Bonn Appetite!!!!!!
U need:
Semi ripe mango: 1 small or medium size
boiled sweet corn: 1 cup
Toovar dal: 1/2 cup
green chillies:3 slit
ginger julienne: 3 tsp
red chilli: 1 big
tomatoes: 1 medium size
ghee(clarified butter): 1 tablsp
butter: 2 tsp( salted or unsalted)
coriander leaves: 1/4 cup chopped fine
salt to taste.
haldi: 1 tsp
jeera: 1 tsp
asefodita:1/2 tsp
brown sugar: 1/2 tsp
Method:
1. Clean dal and soak in water for 30 min.
2. Pressure cook dal with 1&1/2 cup water,haldi for 2 whistles.Cool
3. Peel and dice the mango to small pieces.
4. Open the cooker.Add half of the mango pieces, butter,1 tsp ginger julienne,half of coriander leaves. salt ,chopped tomatoes and further pressure cook for another 2 whistles.
5. Heat ghee in a pan.When hot add jeera and asefodita.Saute till a nice aroma comes.Add broken red chilli and the remaining ginger julienne. Add the corn, balance mango slices and stir well for few mins. Add slit green chillies.
6. Open cooker. Mash the dal well and add to the cooking mango-corn mixture, Add 1/2 cup water and simmer gently for 5 to 6 mins.Add sugar,the remaining coriander leaves.Stir well
7. Transfer to a serving bowl and serve hot with rotis and rice.
Note: For extra taste you can garnish with 1 tsp of sweet corn and a few chopped mango pieces. Simple to make but great in taste.
Bonn Appetite!!!!!!!!!
U need:
For Koftas For Gravy:
Bottle gourd(lauki): 1 small size Onion : 3 medium chopped
Gram flour(besan): as needed Ginger: 2" piece
minced green chillies:2 Almonds: 8 to 10
salt to taste salt to taste
kismis: 2 tsp Fresh cream: 1/2 cup
oil to deep fry green chillies: 4
garam masala:1/2 tsp kitchen king masala: 2 tsp
coriander leaves:1 tsp garam masala: 1 tsp
ghee or oil: 2 tablsp
kasoori methi: 1 tsp
coriander leaves: 2 tsp
peppercorns: 3
cloves: 2
Method:
1. For the koftas:
Clean and wipe dry the lauki.Cut into two pieces. In a bowl grate the lauki with the skin.Once the lauki is grated squeeze out excess water using your palms. To this add kismis,salt,garam masala and minced green chillies. Add besan and continue mixing.Add enough besan to form a dough. Take small piece of the kofta dough and form medium size shapes:round,oblong your choice. It maybe sticky but the koftas should be firm.
2. Heat oil and deep fry the koftas till golden brown. Drain excess oil and set aside.With one small lauki you can get about 15 to 20 koftas.
3. Gravy:
In a pan boil chopped onions,cloves,peppercorn with 1 cup water till the onions are translucent. Cool. Grind to a smooth paste with almonds,green chillies and ginger.
4. Heat ghee or oil in the same pan. When hot add 2 cardamom and 1 tsp jeera. Saute.
5. Now add the ground onion paste and continue stirring for about 5 to 6 mins. Add kitchen king masala and kasoori methi. Stir.Now add garam masala and 1/4 cup fresh cream. Stir well and simmer for few mins.
5. Add 1/2 cup water,salt and finely chopped coriander leaves. Simmer .As the gravy thickens add another 1/4 cup of cream and the koftas and 1/4 cup water.Simmer on gentle heat for 6 mins til the koftas are soft and the semi thick gravy coats the koftas.
6. Transfer the sabji to a serving bowl.Garnish with some extra kismis,coriander leaves,a dash of kasoori methi .
Note: A royal dish,little time consuming but one of the yummiest and tastiest dish prepared.Worth the time taken to prepare. If you want a little sourness reduce cream and add 2 tablsp of fresh curd.
Bonn Appetite!!!!!!
U need:
Palak(spinach) : 2 bunches
Rajma(Kidney beans) : 1 cup washed and soaked overnight
Onion: 2 medium chopped
ginger : 1" inch
ginger paste: 2 tsp
green chillies: 2 minced fine
kitchen king masala: 2 tsp
garam masala: 1 tsp
ghee: 2 tablsp
curd: 2 tablsp
jeera: 1/2 tsp
salt to taste
sugar: 1/2 tsp
fresh cream : 1 tablsp( optional)
Method:
1. Pressure cook the Rajma with 1 tsp ginger paste and 1&1/2 cups water. (4 whistles)
2. Clean and chop the palak fine. Squeeze excess water and set aside.
3. Grind together onions,ginger and green chillies to a smooth paste.
4. Heat ghee in a pan. When hot switch off the gas and add jeera,kitchen king masala and stir briskly.
5. Switch on the gas and add the ground onion paste.Saute well for 5 to 6 mins. Add curd and garam masala.
6. Stir well till the curd blends well in the masala. Now add the chopped palak.Continue stirring. Add salt and sugar.
Cover with a lid and simmer well till the palak is cooked. To this add the cooked Rajma with the liquid and stir well. Simmer uncovered till the liquid dries up ,the gravy is thick,the palak and Rajma well blended.
7. Transfer to a serving bowl.Add a tablsp of fresh cream on to and serve with rotis.
Note: Just yummy and wonderful to eat this Rajma saagwala will be hit at any parties. Just make them and your guests will be floored by the taste.
Bon Appetite!!!!!!!
U need:
French beans: 200 gms
green chillies: 3
coconut pieces: 2 tsp
small onions: 2
onion: 1 small chopped fine
oil: 2 tablsp ( preferable coconut oil otherwise use veg oil)
haldi powder: 1 tsp
salt to taste
mustard seeds:1 tsp
red chillies :1
asefodita: 1/2 tsp
Method:
1. Clean and chop fine the french beans.Set aside.
2. Grind together coconut pieces,haldi,green chillies,and small onions to a coarse paste.
3. Heat oil in a frying pan. Add the mustard seeds and red chilly and asefodita. Saute.
4. Add the chopped onions and fry for few mins. Add the beans and stir well. Add the coconut paste. Continue stirring for 5 to 7 mins.
5. Add salt. Add 1/2 cup water,cover with a lid and cook till done.Uncover the lid.At this stage you can sprinkle 1/2 tsp sugar to enhance the taste.
6. Transfer to a serving bowl and serve hot.
Note: This yummy super delicious recipe is from Kerala and different from the one prepared by the Iyers in Tamil Nadu. The Iyer recipe will not have onions or curry leaves in their beans curry and they add urad dal along with mustard.
Bon Appetite!!!!!!!
