U need:
Boiled,peeled and grated potatoes: 2 cups
Cheddar cheese/Amul cheese: 1 cup
Green chillies(minced): 2 tsp
Salt to taste
Garam masala powder: 1/2 tsp
Chat masala powder: 1 tsp
Mint leaves( lightly roasted and powdered): 1 tsp
Filling:
Onion: 1 medium sized minced fine
Broken cashewnuts: 2 tsp
Roasted peanuts crushed: 2 tsp
pinch salt
Chilli powder: 1/2 tsp
Coriander leaves minced: 1 tsp
Oil: 2 tsp
Oil to cook the Tikkis
Method:
For the Tikkis:
1. In a bowl add the ingredients and mash together till it is a smooth dough.Cover with a plate and set aside for 5 mins.
2: Heat 2 tsp oil .Add the onions and saute.Add the rest of the ingredients one by one and toss for few mins.Off the stove and cool the filling.
3. Take medium sized piece of the potato mash. Form a ball,press lightly in the center and put some filling into the depression. Cover the filling and shape the tikkis into a desired shape. Do the same with the rest of the potato mash and the filling.
4. Heat a flat tava. Season with 2 tsp oil.Now place about 4 to 5 tikkis at a time and gently shallow fry using some more oil till golden brown and crisp on both sides.
5. Transfer to a serving plate and serve hot as a snack with a dip of your choice along with masala tea.
Note: Quick to make and delicious to eat,especially on a monsoon weather.
Bon!!!!!!!!!!!Appetite!!!!!!!!!!!!!
U Need:
Mixed vegetables: 2 cups( peas,potatoes,beans,carrots,)
onion paste: 2 tabslp
ginger paste: 1 tsp
cashew: 3 tsp
khus khus: 1 tsp
kitchen king masala: 1 tsp
red chilli powder: 1 tsp
cardamom powder: 1/2 tsp
cinnamon powder:1/2 tsp
bay leaf: 1
mustard seeds: 1 tsp
green chillies slit: 2
Curd: 1tablsp
sugar: 1 tsp
grated coconut: 1 tsp
salt to taste
kasoori methi: 1 tsp
oil: 3 tablsp
Method:
1. Wash the vegetables well and chop into medium sized pieces. Soak khus khus and cashews in 1/2 cup milk for 15 mins and then grind to paste along with coconut.
2. Heat oil in a pan.When hot add bay leaf and mustard seeds. Saute.Add the ground onion paste and stir well for 3 mins.Add the ginger paste and slit green chillies. Stir further.
3. Now add kitchen king masala and chilli powder. Keep stirring. Add beaten curd and cook till the curd mixes well in the masala. Add the cut vegetables. Continue stirring for 5 to 7 mins till the masala is blended well in the vegetables. Add salt to taste.
4. Add 1&1/2 cups water and cover with a lid.Simmer till the vegetables are semi cooked. Open the lid and add the cashew khus khus-coconut paste.Stir well ,add more1 /4 cup water and cook uncovered till the curry is cooked and semi thick.Add cinnamon powder,cardamom powder and 1 tsp sugar(optional).Stir well. Sprinkle with kasoori methi,stir once and transfer to a serving bowl. You can garnish with finely chopped coriander leaves too.
5. Serve with rotis or steaming rice and salad or raita.
Note: Simple and quick to make you can add cauliflower,paneer too to make the dish more colourful and flavorsome. To make it richer in taste add 2 tsp beaten cream on top before serving.
Happy cooking!!!!!!!!Bon!!!!!!Appetite!!!!!!!!!!!!.
U need:
Boiled,peeled and grated potatoes: 2
Wheat flour: 2&1/2 cups
Grated paneer: 2 cups
Grated cheddar cheese: 1/2 cup
Finely minced green chillies: 3 tsp
Ajwain seeds: 1/2 tsp
Honey: 1 tablsp
finely chopped coriander leaves: 2 tsp
salt to taste
Warm milk+ water mix: 3/4th cup
ghee to make the parathas.
Method.
1. Put the wheat flour in a bowl. To this add the grated potatoes,pinch salt ,ajwain seeds and mix well till there are no lumps.Add the milk+water mix little by little and make a soft but firm dough.Knead well for 10 mins.Cover and set aside for 15 mins.
2. In another bowl add the paneer,cheese,green chillies, honey,salt and coriander leaves.Mix well.The filling is ready.
3. Take a medium sized piece of the dough. Divide into two. Roll each to a thin disc.In one disc put 2 tsp of the paneer-cheese filling spreading well.Put the other disc on top of the filling pressing well. Using a little flour roll the stuffed disc gently,sealing the stuffing well.
4. Heat tava/frying pan. Roast the parathas well on both sides with ghee.
5. Do the same with the rest of the dough and the stuffing.
6. Serve the stuffed parathas hot with masala curd and pickles.
Note: Filling,scrumptious, tasty,this parathas can be had for breakfast,lunch or even dinner.
Bon!!Appetite!!!!!
U need:
Small sized purple brinjals: 10
Onions: 2
Garlic pods: 2 peeled
Ginger: 2"piece
roasted peanuts: 3 tsp
white sesame seeds: 1 tsp
grated coconut: 2 tsp
green chillies: 4
red chilli powder: 1 tsp
dhaniya powder: 1 tsp
tamarind paste: 1 full tsp mixed in 1 cup water
salt to taste
curry leaves: few
oil: 5 tablsp
jaggery: 1 tsp ( optional)
mustard seeds: 1 tsp
Method:
1. Clean brinjals and pat dry with a kitchen towel.
2. Make 4 small slits and set aside.
3. Heat 2 tabslp oil and fry the brinjals till light brown.Drain excess oil and keep in a bowl.
3. Roast the onions with skin till skin turns just black..Peel skin and grind to a smooth paste with peanuts,sesame seeds,garlic,ginger,grated coconut,chilli powder,dhaniya powder adding a little water.Add turmeric powder.
4. Heat the remaining oil in a kadai. When hot add the mustard seeds and curry leaves. Now add the ground paste and stir well for 6 mins,sprinkling a little water from time to time till the masala is well cooked.Add the fried brinjals.
5. Continue stirring till the masala coats the brinjal well.Add salt and slit green chillies. Now add the tamarind water and mix well.Add another 1/4 cup water,cover with a lid and simmer till the gravy is semi thick and the brinjal is well cooked.
6. Add some more curry leaves and jaggery. Simmer for 2 mins.Switch off the stove,cover the baingan with a lid.
7. After 10 mins transfer the bhagar baingan into a serving bowl and serve hot with parathas or biryani.
Note: One of the most popular dish from Hyderabad this super yummy dish tastes superb Goes well with plain rice and salad too.
Bon!!!!Appetite!!!!!!
U need: For tortillas:
Flour( Maida): 1 cup
baking powder: 1/2 tsp
salt pinch
warm water to knead the dough
Filling:
Fresh cooked corn kernels: 1 cup
Paneer : 1/2 cup ( grated)
Mozzarella cheese: 3/4 cup grated
Cheddar cheese: 1/2 cup grated
tomato: 1 chopped fine
Onion: 1 medium chopped fine
salt and pepper to taste
green chillies: 3(minced fine)
Olive oil /veg oil: 2 tsp
Oil to shallow fry
Method:
1. In a bowl put all the tortilla ingredients and mix well.Using warm water knead to a smooth dough.Cover and set aside for 10 mins.
2. Take a piece of the dough.Roll into a thin chappatti. Heat tava on slow fire ,roast the chapatti on both sides till small brown specs appear. Remove from tava and wrap in a foil and set aside. Make all chapattis the same way and wrap in the same foil.
3. In a kadai add olive/ veg oil.Add the minced green chillies and saute. Add the chopped onions and toss well for few mins. Transfer this to a bowl.
4. To the fried onion and green chillies add cooked corn,chopped tomatoes,grated cheddar cheese, grated paneer,salt and pepper. Mix well.
5. Take a chapatti on a plate. On one side of the chapatti put 2 tsp mozzarella cheese. On top of this put 2 tsp of the corn paneer filling.Top up with 2 tsp of mozzarella cheese. Pick up the side of the chapatti without filling and fold over the filled side,pressing gently. Do the same with the other chappati. Be generous with the cheese and the filling.
6. Heat a tava. Shallow fry the Quesadillas one by one on both sides using a little oil till they are crisp and the cheese inside melted.
7. Transfer to a serving plate. Cut into 2.Serve hot with sour cream and salsa.
Note: A super Mexican dish,simple to cook and so delicious to eat. For non-veg you can use cooked shredded spicy chicken instead of paneer as a filling.. Serve with salsa and sour cream this is a complete meal by itself.
Bonn!!!!Appetite!!!!!
U need:
For dal:
Toovar dal : 1/2 cup
Masoor dal: 1/4 cup
Red pumpkin( peeled and diced): 1/2 cup
Green peas: 1/2 cup
Brinjal ( diced): 1/2 cup
Palak leaves: 1 cup
Fresh methi leaves: 1/4 cup
Turmeric powder
Onion: 1 medium chopped fine
Tamarind paste: 2 tsp
Tomato: 1 small cut
jaggery: 2 tsp
coriander leaves: 3 tsp chopped fine
oil : 3 tabslp
salt to taste
To grind to a paste:
Garlic : 1 pod
Ginger: 2" piece
Jeera: 1 tsp
Coriander seeds: 2 tsp
Red chilli powder: 1 tsp
Peppercorns: 4
Cloves: 2
Cinnamon stick: 1 medium
Cardamom: 2
Method:
1. Clean and soak the dals together for 15 mins. In a pressure pan put the dals,,to this add the vegetables cleaned well,cleaned and roughly chopped palak and cleaned methi leaves.Add turmeric powder and pressure cook for 3 whistles.
2. Heat oil in a frying pan.To this add the chopped onions and saute. Add the tomatoes and continue stirring for few mins. Now add the ground paste and keep stirring,sprinkling a little water till the raw smell goes and the masala is well cooked.
3. Add tamarind paste and the jaggery. Continue stirring. Open the cooker and mash the dal and vegetables well.Add the dal-vegetables to the cooking paste and stir well.Add salt.
4. Simmer for 10 mins till a nice aroma comes. Add the coriander leaves.
5. Transfer the dhansaak to a serving bowl.Serve with brown rice.
Goes well with plain rice,salad and pappads too.
BROWN RICE: Soak 1 cup rice for 10 mins.Heat 2 tsp sugar in the cooking pan and let it melt to a light brown colour. Off the stove.Add 2 tablsp ghee,1 clove,1 cinnamon stick and 2 cardamom.Switch on the stove.Saute. Add 1 thinly sliced onion and stir well.Add the drained rice and pinch salt. Add 1&1/4 cup water and cook rice till done.
Note: A traditional delicious Parsi dish, the original dish uses meat along with vegetables and dal. The meat can be added when the masala is cooking(stage 2) and cooked till tender.The rest procedure is same. Chilli powder can be added more while grinding if you like the dal to be spicy.
Bonn!!!Appetite
U need:
Baby potatoes: 250 gms cleaned and pressure cooked
Onion paste: 1/4 cup
mustard seeds: 1 tsp
oregano: 1 tsp
hing: 1/2 tsp
jeera: 1 tsp
methi seeds: 1/4 tsp
ginger paste: 2 tsp
red chilli powder: 2 tsp
tamarind paste: 1 tsp
garam masala: 1 tsp
dhaniya jeera powder: 2 tsp
salt to taste
extra virgin Olive oil: 2 tabslp+ 3 tabslp to fry the potatoes
or
any other cooking oil : same quantity as above
caramalized sugar: 1tsp
nutmeg powder: 1/2 tsp
coriander leaves: 2 tsp
Green chillies slit: 3
Method:
1. Peel boiled baby potatoes. Heat 3 tabslp olive oil or any other cooking oil and fry the potatoes till light brown. Drain excess oil and keep on a plate.
2. Heat 2 tabslp oil in a kadai. When hot add mustard seeds and hing. Stir.Now add the oregano and jeera. Saute well. Add the ground onion paste and continue stirring.till the onion is light brown. Add the ginger paste.
3. Add chilli powder,dhaniya-jeera powder,garam masala and continue stirring sprinkling a little water to prevent the masala from sticking to the bottom of the kadai.
4. Add 1 cup water and salt. Simmer for 7 to 8 mins. Add the fried potatoes and stir well.Add 1/2 cup water,cover with a lid and cook till the potatoes are well coated in the masala. The gravy should be semi thick.Add tamarind paste,coriander leaves and nutmeg powder.Stir well. Mix in the caramelized sugar and toss well.
5. Transfer to a serving bowl and serve hot with some dash of cream and sprinkle of coriander leaves and slit green chillies.
Note:
If you want instead of caramelized sugar you can melt some palm candy sugar and add to the potatoes as it is simmering. Tastes equally good. You can increase the sweetness and spiciness of the dish as per your taste buds.
Awadhi cuisine is rich in use of spices especially nutmeg and jaiphal. and they enhance the taste of the vegetables or lentils.
Bonn!!!!Appetite!!!!!!!
