Potato Pancakes

January 10, 2014 at 9:43 AM (Breakfast Receipes, Cooking, Jhatpat Receipes, Mini Meals, Roti & Paratha, Starters)
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PotatoPancake

POTATO PANCAKES

(makes 8-10 pancakes / time – 30 minutes)
What we need to make Potato Pancake ?
4 raw potatoes (peeled and shredded), 4 boiled potatoes (peeled and shredded), salt to taste, 2 tablespoon all-purpose-flour, 1/2 teaspoon black pepper powder, 1/2 teaspoon mixed herbs (oregano, basil, thyme, parsley, garlic, chilli flakes), 1/2 cup milk, coriander leaves for garnish, oil or butter for brushing.
Making Potato Pancake…

  1. In a large bowl, stir together potatoes, flour, salt and pepper, mixed herbs and milk.
  2. In a large skillet, heat oil/butter over medium high heat. Drop large spoonfuls of the potato batter into the skillet and flatten cakes slightly with a spatula.
  3. Cook for about 3-4 minutes on each side, until golden brown.
  4. Garnish with coriander leaves, butter and serve hot with chilli garlic chutney.

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Sabudana (Sago) Pancakes With Curd Potato Chutney

July 31, 2013 at 7:08 AM (Breakfast Receipes, Cooking, Curd Receipes, Fast (Upwas) Receipes, Mini Meals, Roti & Paratha)
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SabudanaPancakeWithAlooCurdChutney

SABUDANA (SAGO) PANCAKES
WITH CURD POTATO CHUTNEY

(makes 6-8 pancakes / time – 30 minutes)
What we need to make Sabudana Pancake ?
1 cup sago (sabudana), 1 cup Potato (boiled & mashed), 4 tablespoon peanut (mungfali dana) roasted & grinded, 1 teaspoon cumin (zeera) powder, 2 tablespoon green chillies (finely chopped), 1 tablespoon ginger (adrak) (grated), 2 tablespoon water caltrop (singhara) flour, 1 tablespoon lemon juice, 1 teaspoon black pepper powder, salt to taste, oil for brushing.
What we need to make Curd Potato Chutney ?
1 cup potato (boiled & cut into small cubes), 1 cup hung yogurt (curd), 1/2 teaspoon black paper powder, 2 green chilies (finely chopped), 1 teaspoon cumin (zeera) seeds, 5-6 curry leaves, salt to taste, 1 tablespoon coriander leaves (finely chopped), 1 tablespoon oil.
Making Sabudana Pancake…

  1. Wash the sabudana and soak it in 2 cups of water for 6 to 8 hours.
  2. Take a bowl, mix the sabudana along with all the other ingredients except oil and knead lightly to form a soft dough (add water if needed).
  3. Divide the dough into 8 equal parts, meanwhile heat a pan/tawa and greece it with little oil.
  4. To make the pancakes there are two-three ways to do it :
      Method 1: Take one dough ball at a time and place it on a greased plastic sheet, you can grease the plastic sheet with oil or water. Dip hand in a bowl of water, gently press down ball with hand and make pancake, carefully lift the plastic sheet flip pancake in another hand and gently place it on tawa.

      Method 2: Take one dough ball and place it in middle of plastic sheet, cover it with another plastic sheet and roll it using a rolling pin, carefully lift the plastic sheet flip pancake in another hand and gently place it on tawa.

      Method 3: With wet hands take a portion of the sabudana mixture and spread it on the tawa as thinly as possible.
  5. Put some oil around the pancake, flip over when the underside is light golden and cook till the other side is cooked equally golden.
  6. Serve hot with curd potato chutney.
Making Curd Potato Chutney…

  1. Beat the yoghurt till smooth, add salt, black paper powder and green chilies.
  2. Add potato cubes and stir gently, so that potato pieces do not break up.
  3. heat oil in a small frying pan, add cumin seeds in it stir for 3-4 seconds then add curry leaves, turn off the flame.
  4. Add this into curd mixture and mix well, garnish with coriander leaves.

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Roasted Coconut Chutney

July 29, 2013 at 8:44 AM (Chutney & Pickles, Cooking)
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RoastedCoconutChutney

Roasted Coconut Chutney
What we need to make Roasted Coconut Chutney ?
5-6 cloves of garlic, 5-6 dry red chilies, 1 cup grated coconut, 1 teaspoon cumin seeds, 1 tablespoon dried mango powder (amchoor), salt to taste, 1 teaspoon sugar powder.
Making Roasted Coconut Chutney…

  1. Peel the garlic cloves.
  2. Heat the pan, dry roast the coconut in low heat for few minutes. The coconut should change into brown colour gradually.
  3. Remove the coconut into a plate and let it cool.
  4. Dry roast the red chilies, cumin seeds and garlic in the same pan for few minutes and let them cool.
  5. Now you can make a smooth paste of all the above ingredients with amchoor powder, sugar and required salt.

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Roasted Garlic Chutney

July 29, 2013 at 8:26 AM (Chutney & Pickles, Cooking)
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RoastedGarlicChutney

Roasted Garlic Chutney
What we need to make Roasted Garlic Chutney ?
1 bulb of garlic, 5-6 dry red chilies, 1 teaspoon cumin seeds, 1 teaspoon sesame (tila) seeds, 1 tablespoon dried mango powder (amchoor), salt to taste, 1 teaspoon sugar powder, 1 tablespoon oil.
Making Roasted Garlic Chutney…

  1. Peel the garlic cloves.
  2. Heat the oil in a pan, roast the garlic cloves in low heat for few minutes. The garlic should change into golden brown colour gradually.
  3. Remove the garlic cloves into a plate and let it cool.
  4. Remove the oil from the pan and dry roast the red chilies, cumin seeds, sesame seeds in the same pan and let them cool.
  5. Now you can make a smooth paste of all the above ingredients with amchoor powder, sugar and required salt.

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Gobhi Plain

July 28, 2012 at 10:59 AM (Cooking)
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GOBHI PLAIN

(for 2 – 3 persons / time – 15 minutes)
What we need to make Gobhi Plain ?
1 medium sized gobhi (Cauliflower) (cut into small florets), 1 tablespoon mustard seeds (raa-e), 1/2 teaspoon turmeric (haldi) powder, 2 teaspoon red chili (lal mirch) powder (or to taste), 1 tablespoon oil, coriander (dhaniya) leaves for garnishing, salt to taste.
Making Gobhi Plain…

  1. Take a pan, put it on medium flame and add 1 tblspoon oil in it.
  2. Add mustard seeds, when seeds crackle then add chili powder and turmeric powder, cook for a minute.
  3. Add gobhi and salt to it, mix well and cook for 10 minutes or until gobhi is cooked (stir occasionally and keep covered).
  4. Transfer it in a serving dish and garnish with coriander leaves then serve with roti.

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Gobhi Khadaa Masala

July 28, 2012 at 10:41 AM (Cooking)
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GOBHI KHADA MASALA

(for 2 – 3 persons / time – 20 minutes)
What we need to make Gobhi Khada Masala ?
1 medium sized gobhi (Cauliflower) (cut into small florets), 2 onion (chopped), 1 tablespoon ginger-garlic (adrak-lehsun)(chopped), 1-2 bay leaves, 3-4 whole dry red chillies, 1 tablespoon black & white peppercorns, 4-5 cloves, 2-3 cinnamon sticks, 1 teaspoon black cumin seeds, 1 teaspoon white cumin seeds, 2-3 brown cardamom pods, 5-6 green cardamom pods, 1/2 teaspoon turmeric (haldi) powder, 2 teaspoon red chili (lal mirch) powder (or to taste), 3 teaspoon coriander (dhaniya) powder, 2 tomato (chopped), 3 tablespoon oil, coriander (dhaniya) leaves for garnishing, salt to taste.
Making Gobhi Khaada Masala…

  1. Take a pan, put it on high flame and add oil in it.
  2. Add gobhi florets in it and fry them for 1 minute or until they become light brown.
  3. Remove them in a dish and keep aside.
  4. Add black and white cumin seeds, bay leaves, peppercorns, dry red chillies, cloves, cinnamon sticks and cardamom pods in the same pan and oil, fry for a minute.
  5. Add onion, ginger and garlic, fry for 5 minutes.
  6. Add chili powder, turmeric powder, coriander powder and salt, mix well and cook for a minute.
  7. Add tomatoes and fry for 5 minutes.
  8. Add fried gobhi to it, mix well and fry for 2-3 minutes.
  9. Transfer it in a serving dish and garnish with coriander leaves then serve with roti or rice.

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Gobhi Masala

July 28, 2012 at 9:54 AM (Cooking)
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GOBHI MASALA

(for 2 – 3 persons / time – 30 minutes)
What we need to make Gobhi Masala ?
1 medium sized gobhi (Cauliflower) (cut into small florets), 2 onion (paste), 1 tablespoon ginger-garlic (adrak-lehsun) paste, 1/2 teaspoon turmeric (haldi) powder, 2 teaspoon red chili (lal mirch) powder (or to taste), 3 teaspoon coriander (dhaniya) powder, 1 teaspoon garam masala powder, 1 tomato (paste), 3 tablespoon oil, coriander (dhaniya) leaves for garnishing, salt to taste.
Making Gobhi Masala…

  1. Take a pan, put it on high flame and add oil in it.
  2. Add gobhi florets in it and fry them for 1 minute or until they become light brown.
  3. Remove them in a dish and keep aside.
  4. Add onion paste in the same pan and oil, cover it and cook for 5 minutes.
  5. Add ginger garlic paste and cook for 2-3 minutes.
  6. Add chili powder, turmeric powder, coriander powder, salt, garam-masala, cover it, and cook for 5 minutes.
  7. When oil leave the sides then add tomato paste and cook for 5 minutes with cover.
  8. Add 1/2 cup of water and bring to boil, then add fried gobhi to it, mix well and cook for 2-3 minutes.
  9. Transfer it in a serving dish and garnish with coriander leaves then serve with roti or rice.

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Tamarind (Imli) Rice

June 26, 2012 at 5:38 AM (Cooking)
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TAMARIND (IMLI) RICE

(for 2 – 3 persons / time – 15 minutes)
What we need to make Tamarind (Imli) Rice ?
2 tablespoon oil, 2 cups cooked or leftover rice (chawal), 1 teaspoon mustard (raa-e) seeds, 1 teaspoon cumin (zeera) seeds, 2 whole dry red chillies (broken into pieces), 2 green chillies (slit lengthwise), 1 tablespoon bengal gram (chana dal), 1 tablespoon split gram (urad dal), 2 tablespoon roasted peanuts, 10-12 curry leaves, 1/2 teaspoon turmeric powder, 3 tablespoon thick tamarind (imli) juice, 1 tablespoon jaggery powder, 1 tablespoon chopped coriander (dhania), salt to taste.
Making Tamarind Rice…

  1. Heat the oil in a non-stick pan and add mustard seeds and cumin seeds.
  2. When the seeds crackle, add urad dal*, chana dal*, red chillies and green chillies, fry for 2 minutes.
  3. Add curry leaves, peanuts, jaggery powder and turmeric powder, fry for 1 minute.
  4. Add rice, salt and tamarind juice and toss well, cook for 2-3 minutes.
  5. Transfer it in a serving dish and garnish with coriander leaves
*The roasted dal feels somewhat hard while eating, if you wish you can soften it by soaking dals in plain water (for almost 1/2 hrs.) before following the recipe step.

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Tomato Rice

June 26, 2012 at 5:15 AM (Cooking)
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TOMATO RICE

(for 2 – 3 persons / time – 15 minutes)
What we need to make Tomato Rice ?
2 tablespoon oil, 2 cups cooked or leftover rice (chawal), 1 teaspoon mustard (raa-e) seeds, 1 teaspoon cumin (zeera) seeds, 2 green chillies (roughly chopped), 10-12 curry leaves, 1 onion (chopped), 3-4 garlic cloves (finely chopped), 2 bay leaves, 5-6 black peppercorns, 3-4 cloves, 2-3 cinnamon sticks, 4-5 green cardamoms, 1 teaspoon grated ginger (adrak), 1/2 teaspoon turmeric powder, 3 medium size tomato (roughly chopped), 1 tablespoon chopped coriander (dhania), salt to taste.
Making Tomato Rice…

  1. Heat the oil in a non-stick pan and add mustard seeds and cumin seeds.
  2. When the seeds crackle, add bay leaves, black peppercorns, cloves, cinnamon sticks and green cardamoms, fry for a minute.
  3. Add green chillies, onion, garlic and ginger and saute for 5 minutes.
  4. Add curry leaves, and turmeric powder, fry for 1 minute.
  5. Add tomatoes, cook till the tomatoes turn pulpy.
  6. Add rice, salt and toss well.
  7. Transfer it in a serving dish and garnish with coriander leaves

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Curd Rice

June 24, 2012 at 5:21 AM (Cooking)
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CURD RICE

(for 2 – 3 persons / time – 15 minutes)
What we need to make Curd Rice ?
2 tablespoon oil, 2 cups cooked or leftover rice (chawal), 1 teaspoon mustard (raa-e) seeds, 1 teaspoon cumin (zeera) seeds, 2 whole dry red chillies (broken into pieces), 2 green chillies (slit lengthwise), 1 tablespoon bengal gram (chana dal), 1 tablespoon split gram (urad dal), 10-12 curry leaves, 1 teaspoon grated ginger (adrak), 2 cups curd, 1 tablespoon chopped coriander (dhania), salt to taste.
Making Curd Rice…

  1. take a bowl mix rice, curd and salt.
  2. Heat the oil in a non-stick pan and add mustard seeds and cumin seeds.
  3. when the seeds crackle, add urad dal*, ginger, chana dal*, red chillies and green chillies, fry for 2 minutes.
  4. Add curry leaves and fry for 1 minute and turn off the fire.
  5. Add this seasoning to rice-curd mixture and mix well.
  6. Transfer it in a serving dish and garnish with coriander leaves
*The roasted dal feels somewhat hard while eating, if you wish you can soften it by soaking dals in plain water (for almost 1/2 hrs.) before following the recipe step.

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