July 28, 2012 at 10:41 AM (Cooking)
Tags: Gobhi, gobhi garam masala, gobhi khada garam masala, gobhi khada masala, Gobhi masala, Gobhi receipes, gobhi whole masala, Masala
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GOBHI KHADA MASALA
(for 2 – 3 persons / time – 20 minutes)
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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.
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Making Gobhi Khaada Masala…
- Take a pan, put it on high flame and add oil in it.
- Add gobhi florets in it and fry them for 1 minute or until they become light brown.
- Remove them in a dish and keep aside.
- 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.
- Add onion, ginger and garlic, fry for 5 minutes.
- Add chili powder, turmeric powder, coriander powder and salt, mix well and cook for a minute.
- Add tomatoes and fry for 5 minutes.
- Add fried gobhi to it, mix well and fry for 2-3 minutes.
- Transfer it in a serving dish and garnish with coriander leaves then serve with roti or rice.
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July 28, 2012 at 9:54 AM (Cooking)
Tags: dry vegetables, Gobhi, gobhi dry, Gobhi masala, Gobhi receipes, Masala, masala receipes, vegetables
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GOBHI MASALA
(for 2 – 3 persons / time – 30 minutes)
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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.
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Making Gobhi Masala…
- Take a pan, put it on high flame and add oil in it.
- Add gobhi florets in it and fry them for 1 minute or until they become light brown.
- Remove them in a dish and keep aside.
- Add onion paste in the same pan and oil, cover it and cook for 5 minutes.
- Add ginger garlic paste and cook for 2-3 minutes.
- Add chili powder, turmeric powder, coriander powder, salt, garam-masala, cover it, and cook for 5 minutes.
- When oil leave the sides then add tomato paste and cook for 5 minutes with cover.
- Add 1/2 cup of water and bring to boil, then add fried gobhi to it, mix well and cook for 2-3 minutes.
- Transfer it in a serving dish and garnish with coriander leaves then serve with roti or rice.
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June 26, 2012 at 5:38 AM (Cooking)
Tags: chawal, Imli, imli chawal, imli receipes, imli rice, Rice, rice receipes, Tamarind, tamarind chawal, tamarind receipes, Tamarind rice
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TAMARIND (IMLI) RICE
(for 2 – 3 persons / time – 15 minutes)
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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.
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Making Tamarind Rice…
- Heat the oil in a non-stick pan and add mustard seeds and cumin seeds.
- When the seeds crackle, add urad dal*, chana dal*, red chillies and green chillies, fry for 2 minutes.
- Add curry leaves, peanuts, jaggery powder and turmeric powder, fry for 1 minute.
- Add rice, salt and tamarind juice and toss well, cook for 2-3 minutes.
- Transfer it in a serving dish and garnish with coriander leaves
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*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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June 26, 2012 at 5:15 AM (Cooking)
Tags: chawal, Rice, rice receipes, Tomato, tomato chawal, tomato receipes, Tomato rice
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TOMATO RICE
(for 2 – 3 persons / time – 15 minutes)
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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.
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Making Tomato Rice…
- Heat the oil in a non-stick pan and add mustard seeds and cumin seeds.
- When the seeds crackle, add bay leaves, black peppercorns, cloves, cinnamon sticks and green cardamoms, fry for a minute.
- Add green chillies, onion, garlic and ginger and saute for 5 minutes.
- Add curry leaves, and turmeric powder, fry for 1 minute.
- Add tomatoes, cook till the tomatoes turn pulpy.
- Add rice, salt and toss well.
- Transfer it in a serving dish and garnish with coriander leaves
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June 24, 2012 at 5:21 AM (Cooking)
Tags: chawal, chawal receipes, curd, curd rice, dahi, dahi chawal, Rice, rice receipes
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CURD RICE
(for 2 – 3 persons / time – 15 minutes)
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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.
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Making Curd Rice…
- take a bowl mix rice, curd and salt.
- Heat the oil in a non-stick pan and add mustard seeds and cumin seeds.
- when the seeds crackle, add urad dal*, ginger, chana dal*, red chillies and green chillies, fry for 2 minutes.
- Add curry leaves and fry for 1 minute and turn off the fire.
- Add this seasoning to rice-curd mixture and mix well.
- Transfer it in a serving dish and garnish with coriander leaves
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*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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June 24, 2012 at 4:58 AM (Cooking)
Tags: chawal, Lemon, Lemon rice, lime, lime rice, neembu, neembu chawal, Rice, rice receipes
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LEMON RICE
(for 2 – 3 persons / time – 15 minutes)
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What we need to make Lemon 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 teaspoon grated ginger (adrak), 1/2 teaspoon turmeric powder, 3 tablespoon lemon juice, 1 tablespoon chopped coriander (dhania), salt to taste.
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Making Lemon Rice…
- Heat the oil in a non-stick pan and add mustard seeds and cumin seeds.
- When the seeds crackle, add urad dal*, ginger, chana dal*, red chillies and green chillies, fry for 2 minutes.
- Add curry leaves, peanuts and turmeric powder, fry for 1 minute and turn off the flame. .
- Add rice, salt and lemon juice and toss well.
- Transfer it in a serving dish and garnish with coriander leaves
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*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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June 21, 2012 at 5:06 AM (Cooking)
Tags: fast, fast items, fast khichdi, khichdi, sabudana, sabudana khichdi, sago, sago khichdi, upwas items, upwas khichdi
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SABUDANA (SAGO) KHICHDI
(for 2 – 3 persons / time – 20 minutes)
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What we need to make Sabudana Khichdi ?
1 cup sago (sabudana), 2 potatoes (chopped in small cubes), 3 tablespoon peanut (mungfali dana) roasted & grinded, 1 teaspoon cumin (zeera) seeds, 2 tablespoon green chillies (finely chopped), 1 tablespoon lemon juice, 1 teaspoon black pepper powder, salt to taste, sugar to taste, 2 tablespoon oil, 2 tablespoon coriander leaves (finely chopped).
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Making Sabudana Khichdi…
- Wash the sabudana and soak it in 1 1/2 cups of water for 6 to 8 hours.
- Take a pan, put it on medium flame and add 2 tblspoon oil in it.
- Add cumin seeds, When the cumin seeds crackle add the green chillies, potatoes and salt, cook with cover on low flame till potatoes become soft.
- Add peanut, fry for 2-3 minutes then add sabudana and mix well, cook it with cover on low flame till sabudana become soft
- Add sugar, salt (if needed), black pepper powder and lemon juice, mix well
- Transfer it in a serving dish and garnish with coriander leaves
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June 17, 2012 at 6:32 AM (Cooking)
Tags: Breakfast, fast, fast items, fast receipes, sabudana, sabudana vada, sago, sago vada, upwas, upwas items, upwas receipes, vada
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SABUDANA (SAGO) VADA
(makes 12-14 vadas / time – 20 minutes)
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What we need to make Sabudana Vada ?
1 cup sago (sabudana), 2 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 to fry.
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What we need to make Green Chutney ?
1 cup coriander leaves, 4 garlic cloves, 4 green chillies, 1 teaspoon ginger, 1 teaspoon lemon juice, salt to taste.
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Making Sabudana Vada…
- Wash the sabudana and soak it in 2 cups of water for 6 to 8 hours.
- Take a bowl, mix the sabudana along with all the other ingredients and knead lightly to form a soft dough (add water if needed).
- Divide the dough into 12 parts, roll each one into a smooth patty (You will need to lightly oil your palms to prevent the dough from sticking).
- Heat the oil in a frying pan on medium high heat, to check if the oil is ready, drop a small piece of dough into the oil, the dough should rise to the surface, slowly drop the patties into the frying pan.
- Deep-fry the vadas until they are golden brown in color and drain on absorbent paper.
- Serve hot with green chutney.
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Making Green Chutney…
- Wash all the ingredients.
- Combine all the ingredients and grind to a smooth paste in a blender using very little water.
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June 3, 2012 at 6:32 AM (Cooking)
Tags: Breakfast, maharashtrian breakfast, maharashtrian breakfast receipe, Maharashtrian Poha, Maharashtrian Poha Receipe, maharashtrian receipe, Poha, poha receipe
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MAHARASHTRIAN POHA
(for 2 – 3 persons / time – 15 minutes)
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What we need to make Maharashtrian Poha ?
3 cup poha (Flattened rice), 1 teaspoon mustard (raa-e) seeds, 1 teaspoon cumin (zeera) seeds,1 tablespoon curry leaves (meetha neem), 1/4 teaspoon Asafoetida (hing), 1 teaspoon black gram (urad dal), 1 teaspoon bengal gram (chana dal), 1 tablespoon lemon juice, 1 medium sized chopped onion, 2 green chilies (finely chopped), 2 tablespoon (peanut) mungfali dana , 1/2 teaspoon turmeric powder (haldi), salt to taste, sugar to taste, 1 tablespoon oil
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What we need for Garnishing ?
coriander (dhaniya) leaves (finely chopped), grated coconut (nariyal).
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Making Poha…
- Rinse the poha by placing it on a strainer or colander, just until it is moist.
- Take a pan, put it on medium flame and add 1 tblspoon oil in it.
- Add musterd seeds and let it splutter than add cumin seeds, Asafoetida and curry leaves.
- Add onion, peanuts and green chilies, stir and fry for 2 minutes.
- Add turmeric powder and poha, cook it for 2-3 minutes with cover.
- Add sugar and lemon juice, mix well.
- Transfer it in a serving dish and garnish with coriander leaves and grated coconut.
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June 3, 2012 at 5:27 AM (Cooking)
Tags: Breakfast, breakfast receipe, Poha, poha receipe, Vegetable, Vegetable Poha, vegetable poha receipe, vegetable receipe
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VEGETABLE POHA
(for 3 – 4 persons / time – 20 minutes)
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What we need to make Vegetable Poha ?
3 cup poha (Flattened rice), 1 teaspoon mustard seeds (raa-e), 1 teaspoon cumin seeds (zeera),1 tablespoon curry leaves (meetha neem), 1 tablespoon lemon juice, 1 medium sized chopped onion, 2 green chilies (finely chopped), 2 tablespoon peanut (mungfali dana), 1 potato (aaloo) (cut in small cubes), 1 carrot (gazar) (finely chopped), 1 small capsicum (shimla mirch) (finely chopped), 2 tablespoon green peas (matar) (boiled), 1/2 teaspoon turmeric powder (haldi), salt (namak) to taste, Suger (shakkar) to taste, 1 tablespoon oil.
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What we need for Garnishing ?
coriander leaves (dhaniya) (finely chopped), sev, pomegranate (annar) |
Making Poha…
- Rinse the poha by placing it on a strainer or colander, just until it is moist.
- Take a pan, put it on medium flame and add 1 tblspoon oil in it.
- Add mustard seeds and let it splutter than add cumin seeds and curry leaves.
- Add onion, peanuts and green chilies, stir and fry for 2 minutes.
- Add carrot, potato and cook with cover till potatoes become soft.
- Add capsicum and green peas, fry for 1 minute.
- Add turmeric powder and poha, cook it for 2-3 minutes with cover.
- Add sugar and lemon juice, mix well.
- Transfer it in a serving dish and garnish with coriander leaves, anar and sev.
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