Gobhi Khadaa Masala

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

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.

Tamarind (Imli) Rice

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.

Tomato Rice

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

Curd Rice

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.

Lemon Rice

LEMON RICE

(for 2 – 3 persons / time – 15 minutes)
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.
Making Lemon 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*, ginger, chana dal*, red chillies and green chillies, fry for 2 minutes.
  3. Add curry leaves, peanuts and turmeric powder, fry for 1 minute and turn off the flame. .
  4. Add rice, salt and lemon juice and toss well.
  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.

Sabudana (Sago) Khichdi

SABUDANA (SAGO) KHICHDI

(for 2 – 3 persons / time – 20 minutes)
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).
Making Sabudana Khichdi…

  1. Wash the sabudana and soak it in 1 1/2 cups of water for 6 to 8 hours.
  2. Take a pan, put it on medium flame and add 2 tblspoon oil in it.
  3. 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.
  4. Add peanut, fry for 2-3 minutes then add sabudana and mix well, cook it with cover on low flame till sabudana become soft
  5. Add sugar, salt (if needed), black pepper powder and lemon juice, mix well
  6. Transfer it in a serving dish and garnish with coriander leaves

Sabudana (Sago) Vada

SABUDANA (SAGO) VADA

(makes 12-14 vadas / time – 20 minutes)
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.
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.
Making Sabudana Vada…

  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 and knead lightly to form a soft dough (add water if needed).
  3. 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).
  4. 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.
  5. Deep-fry the vadas until they are golden brown in color and drain on absorbent paper.
  6. Serve hot with green chutney.
Making Green Chutney…

  1. Wash all the ingredients.
  2. Combine all the ingredients and grind to a smooth paste in a blender using very little water.

Maharashtrian Poha

MAHARASHTRIAN POHA

(for 2 – 3 persons / time – 15 minutes)
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
What we need for Garnishing ?
coriander (dhaniya) leaves (finely chopped), grated coconut (nariyal).
Making Poha…

  1. Rinse the poha by placing it on a strainer or colander, just until it is moist.
  2. Take a pan, put it on medium flame and add 1 tblspoon oil in it.
  3. Add musterd seeds and let it splutter than add cumin seeds, Asafoetida and curry leaves.
  4. Add onion, peanuts and green chilies, stir and fry for 2 minutes.
  5. Add turmeric powder and poha, cook it for 2-3 minutes with cover.
  6. Add sugar and lemon juice, mix well.
  7. Transfer it in a serving dish and garnish with coriander leaves and grated coconut.

Vegetable Poha

VEGETABLE POHA

(for 3 – 4 persons / time – 20 minutes)
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.
What we need for Garnishing ?
coriander leaves (dhaniya) (finely chopped), sev, pomegranate (annar)
Making Poha…

  1. Rinse the poha by placing it on a strainer or colander, just until it is moist.
  2. Take a pan, put it on medium flame and add 1 tblspoon oil in it.
  3. Add mustard seeds and let it splutter than add cumin seeds and curry leaves.
  4. Add onion, peanuts and green chilies, stir and fry for 2 minutes.
  5. Add carrot, potato and cook with cover till potatoes become soft.
  6. Add capsicum and green peas, fry for 1 minute.
  7. Add turmeric powder and poha, cook it for 2-3 minutes with cover.
  8. Add sugar and lemon juice, mix well.
  9. Transfer it in a serving dish and garnish with coriander leaves, anar and sev.

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