Thursday, July 29, 2010
Tomato: 3 large (finely chopped)
Onion: 1 large (finely chopped)
Potato: 2 (Boiled)
Green peas: 1 cup
Green chillies: 2 (finely chopped)
Ginger: 1 tea spoon (grated)
pav bhaji masala: 2 tea spoon
Cinnamon powder: 1 tinge
Clove powder: 1 tinge
Bay leaves: 2
Lemon juice: 1 tea spoon
Cilantro for garnishing
Step1: Take a large saucepan and deep fry the finely chopped onions, green chillies, grated ginger until it turns transparent.
Step2: Add tomatoes, boiled potatoes, bay leaves, cinnamon powder, clove powder and close the lid for 2-3 minutes until the tomatoes turn mushy.
step4: Add 2 tea spoon of pav bhaji masala and saute for 3-4 minutes.
Ste5: In the end, add 1 tea spoon of lemon juice.
Garnish with cilantro.
For the Pav:
Grease the bun with ghee on both sides. Heat the skillet for few minutes. Let the bun remain on the skillet until it turns golden brown on one side...then toss it around to the other side...
Isn't that easy! :)
Wednesday, July 28, 2010
For the Dough:
Wheat flour (atta): 1 cup
Lukewarm water: 1/2 cup
Salt to taste
For the potato filling:
Boiled potatoes: 2 large
Cumin seeds: 1 tea spoon
Powdered ajwain seeds: 1/2 tea spoon
Green chillies: 1 (finely chopped)
Cilantro (corriander leaves): 2 tea spoon
Step1: Mix the wheat flour with lukewarm water and make a soft dough. Add one tea spoon of oil and knead the dough for some time. Cover it with damp cloth and keep aside for 15 minutes.
Step2: Mash the boiled potatoes and mix cumin seeds, powdered ajwain seeds, chopped green chillies, cilantro together.
Step3: Make the above mixture into balls of equal size.
Step4: Roll the dough into circles and place the potato balls in the center and seal them together by pulling the edges.
Step5: Whenever the dough sticks to the rolling pin or rolling surface, lightly sprinkle dry whole-wheat flour on both sides.
Step6: Place the paratha on a skillet and add one spoon of oil. The paratha will puff on the edges and turn golden brown.
Step7: Flip the paratha over and add one tea spoon of oil. wait until it turns golden brown.
Garam parathas are ready. Serve with raita or pickle!
Sunday, July 18, 2010
Carrot halwa is a yummy delicacy and is apt for a formal lunch/dinner.
Carrot : 2 large (shredded)
Sugar : 1/2 cup
2% Milk : 1 cup
Ghee : 3-4 table spoons
Cardamom: 1 pinch
Almonds/Cashews: 3-4 pieces (to decorate)
Step1: In a dry pan, add 3-4 table spoon of ghee and fry the carrot (until the smell of raw carrot fades way).
Step2: Add one cup of 2% milk and half a cup of sugar and keep stirring for 10-15 minutes.
Step3: The mixture would now become thick and the ghee would start separating from the halwa.
Step4: Add cardamom powder and garnish with almonds/cashews.
Quick Tip: Add 1 or 2 table spoons of ghee in the end to retain the aroma of ghee.
Serve hot or cold!!!
Friday, July 9, 2010
White Rice - 1 cup
Toor Dhaal - 1/2 cup
Carrot - 1/4th (finely chopped)
Cabbage - 1/4th cup (finely chopped)
Potato - 1/2 cup (finely chopped)
Onion - 1 1/2 cup (finely chopped)
Beans - 1/4th cup ( finely chopped)
Tamarind Paste - 1 spoon
Read Chillies - 2 or 3 pieces
Cashews - 7-8 pieces
MTR Bisebelabath Powder
Step1: Soak tamarind in lukewarm water for 15 minutes and filter out the tamarind pulp or use tamarind paste
Step2: Deep fry onion in a pan until it turns transparent add the other vegetables (carrot, cabbage, potato, beans)
Step3: Add 2 table spoon of MTR bisibelabath powder, chilli powder and boil them together for 15 minutes.
Step4: In a pressure cooker, mix 1 cup of rice, half a cup of toor dhal and add the boiled veggies to it.
Step5: Allow for 3 whistles in the pressure cooker.
Step6: Roast cashews in ghee.
Note: Alternately sambhar powder, corriander powder can be used instead of bisibelabath powder if we run out of bisibelabath powder at home.
Pipping hot bisibelaabath is ready :).