ALOO SOYA CURRY RECIPE

Ingredients

Soya chunks/meal maker – 1 cup
Onion – 1 cup finely chopped
Potato – 1 medium size (boiled)
Ginger garlic paste – 2 tsp
Tomato – 1 cup finely chopped
curd – 1 tbsp
Salt as needed
Turmeric powder – 1/4 tsp
Chilli Powder – 1 tsp
Coriander powder – 2 tsp
Cumin Powder – 1/2 tsp
Garam masala powder – 1/2 tsp
Oil – 2-3 tbsp
Cumin seeds – 1 tsp
Coriander leaves – finely chopped

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How to make Aloo soya curry

. Bring water to boil with a little salt. When it starts boiling, add the soya chunks and cook on medium heat for 2-3 minutes.
. Turn off the heat and keep it covered for 15-20 minutes. Then drain the water and rinse it well twice to get rid of the soya smell. Squeeze out the excess water, cut it into 2 pieces and keep it aside.
. Heat oil in a kadai , add cumin seeds and when cumin seeds sizzle, add finely chopped onions and saute until it turns golden brown. Add salt to the onions to quicken the process.
. Add ginger-garlic paste and saute for a few more minutes until the raw flavor of the paste goes.
. Add chopped tomato and add Turmeric powder,Chilli Powder,Cumin Powder,Coriander powder, Garam masala powder and salt needed.
. Cook until the tomato mixture oozes out oil .
. Add curd to the tomato mixture and cook for a further 3-4 minutes on low heat stirring from time to time.
. Add the boiled potatoes and the chopped soya and mix well.
. Cook on low heat , so that the soya chunks will absorb the masala well.
. Then add a cup of water, mix well and test for salt.
. Close with the lid for 5 or 10 mins on medium heat.
. Garnish with coriander leaves and serve hot with rice or rotis .

Enjoy!

SANDESH RECIPE

Ingredients:

Milk – 1 litre
Lemon juice – 3 tbsp
Sugar powder – ½ cup
Cardamom powder – ¼ tsp
Pistachios to garnish – 3 tbsp

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How to make Sandesh

. Boil 1 litre milk in a thick bottomed pan, stir occasionally.
. Turn off stove and add 3 tbsp of lemon juice.
. Mix well till the milk curdles like while preparing paneer. Add more lemon juice if required.
. Now drain off the curdled milk using cloth.
. Rinse with cold water, making sure the paneer remains soft and removes lemon flavour.
. Squeeze and drain off the water.
. Now hang the cloth along with curdled milk for 30 minutes. do not hang for more time, as they loose moisture completely.
. After 30 minutes, mash well for 10 minutes.
. Mash till the curdled milk turns smooth and soft. else it will be difficult to prepare balls.
. Further add ½ cup sugar powder and combine well.
. Transfer the prepared paneer dough onto the kadai.
. Cook on low flame by spreading and mashing well.
. Cook for 5 minutes or till the curdled milk is cooked well. over cooking, makes paneer crumbly loosing out all moisture.
. Now add in cardamom powder and mix well.
. Allow it to cool for 5 minutes.
. Further, prepare small balls once its lightly cooled and make a dent in center.
. Finally, garnish sandesh with pistachios and serve.

Enjoy!

SOFT AND CRISPY POORI RECIPE

Ingredients:

Wheat flour / atta – 2 cup
Semolina / bombay rava – 3 tbsp
Maida – handful
Oil – 1 teaspoon
pinch sugar (optional)
salt to taste
water – as needed to knead
oil, for deep frying

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How to make soft and Crispy Poori

. In a wide mixing bowl, take wheat flour,maida, salt, pinch of sugar, oil and rava. combine well.
. Add water little by little and make a tight, smooth and stiff dough. knead minimum for 15 minutes.
. Initially, dough will be little hard. knead well in between your palms for few minutes to make it smooth and soft.
. Add a teaspoon of oil and knead well. roll and get to a long shape. cut the dough into small or medium pieces with the help of knife.
. Make small lemon sized balls between your palms.
. Apply oil to dough ball.
. Roll the dough evenly into circles using rolling pin. roll neither too thin nor thick poori.
. Heat oil in a deep frying pan or kadai. when the oil is sufficiently hot, drop one puri and press with the spoon to puff up.
. Once they puff, it will automatically turn over. if not, once the bottom side is golden brown, turn over the puri and fry the poori till golden brown all over.
. Remove the poori into tissue paper to remove excess oil. fry all pooris same way.
. Serve puri hot with aloo baaji.

Enjoy!

Poori Recipe

BABY CORN FRY RECIPE

Ingredients:

Babycorn – 5
All Purpose Flour / Maida – 1 cup
Corn Starch / Corn Flour – 1/4 cup
Rice Flour – 2 tbsp
Chilli powder – 1 tsp
Garam masala powder – 1 tsp
Baking soda – 1 tsp
Ginger Garlic Paste – 1 tbspn
Ajinomoto – 1 tsp
Salt to taste
Water as needed
Oil for Deep frying

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How to make baby corn fry

. Cut corn lengthwise. Boil them for 2 minutes in hot water and drain them.
. Now take all the ingredients given for the batter in a bowl and make into a smooth batter.
. Heat oil for deep frying.
. Dip corn in the batter and deep fry them in oil till golden.
. Drain them in a paper towel.
. Serve hot with ketchup.

Enjoy!

BRINJAL BAJJI RECIPE

Ingredients:

Gram Flour / Besan – 1 cup
Rice Flour – 1/4 cup
Ginger Garlic Paste – 2 tblspn
Chilli powder – 2 tsp
Baking Soda – 1 tsp
Vaamu – 1 teaspoon
Salt to taste
Brinjal – 2 large sliced
Oil for Deep frying

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How to make brinjal bajji

. Heat oil for deep frying.
. Take all the ingredients for batter in a bowl. Add some water and make it into a smooth batter.
. Now slice some brinjal thinly. Don’t make it too thin.
. Dip brinjal slices into the batter and coat it on all sides.
. Fry this in hot oil till they are golden and cooked on both sides.
. Drain them in a paper towel.
. Serve hot brinjal bajji with tomato ketchup.

Enjoy!

BROCCOLI FRY RECIPE

Ingredients

Broccoli-cut into florets
Chana flour/besan-1 cup
Corn Flour – 2 teaspoons
chilli powder-1 1/2 tsp
Ginger garlic paste – 1/2 teaspoon
water- just enough to make the batter
salt to taste
oil for deep frying

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How to make Broccoli Fry

. In a mixing bowl, besan, corn flour, chili powder,ginger garlic paste, salt adding water little by little making a thick batter of it but not too thick.
. If the batter is too thin broccoli will absorb lot of oil.
. In a pan heat oil.Drop the florets in the batter and coat it evenly on all sides.
. When the oil gets hot, drop the florest one by one into the pan and fry it until golden brwn.
. Transfer it on a kitchen tissue to drain off the excess oil.
. Serve hot with ketchup.

Enjoy!

PALAK OATS VADA RECIPE

Ingredients

Spinach/Palak Leaves , finely chopped – 1 cup
Chana dal – 1/4 cup boiled and mashed
Oats – 1 cup
Potato (aloo) – 1 peeled, boiled and mashed
Onion – 1 finely chopped
Green chilli paste – 2 teaspoons
Corn flour – 1 teaspoon
Jeera – 1 teaspoon
Salt
Cooking oil

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How to make Palak Oats vada

. In a bowl, add Palak, oats, mashed boiled chana dal,mashed potato,onions,green chilli paste, corn flour,jeera and Salt.
. Shape them into vada and if you want, give an impression in the center.
. Heat a pan with about a tablespoon oil and shallow fry the shaped vadas first on one side over medium flame, till they turn brown and crispy.
. Flip the vadas and fry them on the other side till they turn light brown.
. Drain them in a kitchen tissue.
. Serve delicious and healthy Palak Oats Vada along with pudina chutney or tomato sascue.

Enjoy!

RAVA PAKODA RECIPE

Ingredients

Rava or sooji: 1 cup
Baking soda: 1 pinch
Onions: ½ cup (Fine chopped)
Coriander leaves: handful (Fine chopped)
Curry leaves: 8-10 (Fine chopped)
Fine chopped green chilly: 2
Jeera – 1 teaspoon
Curd – 2 teaspoons
Oil for frying
Water

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How to make Rava pakoda

. In a mixing bowl take sooji, onions, coriander,curry leaves, green chillies, baking soda, curd, jeera and salt.
. Mix them well and add little water at a time and make a thick batter.
. Keep the batter for 20 minutes.
. Now heat the oil in kadai or pan at medium heat.
. Check the consistency of batter if its too thick add little water.
. Mix the sooji/ rava batter thoroughly for 2-3 minutes so that mixture becomes fluffy.
. Drop small size poakodas in hot oil.
. Let them cook for few minutes.
. Once they become fluffy and little brown turn them over.
. Cook them from both side till they become brown and crisp from both the sides.
. Crispy sooji pakora or rawa pakora is ready to serve.
. Serve sooji/Rava pakoda with green chutney or tomato sause.

Enjoy!

PALAK CHANA RECIPE

Ingredients:

chickpea/chole/chana – 1 cup boiled
spinach (palak) – 3 cups finely chopped
Onions – 2 medium size chopped
tomatoes – 2 medium size chopped
ginger garlic paste – 1/2 teaspoon
cumin seeds – 1 teaspoon
coriander powder – 1/2 tablespoon
Jeera powder – 1/2 teaspoon
1/2 teaspoon turmeric (haldi)
1/2 teaspoon chilli powder
1/2 teaspoon salt
1/2 teaspoon garam masala
3 tablespoon oil

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How to make palak chana recipe:

. Drain the chickpeas/chole/chana and rinse well.
. Heat the oil in a pan.
. Add cumin seeds to the oil; if seed cracks right away, oil is ready.
. When the cumin seeds crack, add the chopped onions . Cook three to four minutes on medium heat.
. Add ginder garlic paste and cook for 2 mins.
. Then add chopped tomato and fry until it smooth.
. Add coriander powder, jeera powder, turmeric, and red chili powder. The tomato mixture will separate from the oil and reduce to about half in quantity.
. Add the chickpeas/chana/chole and add more water as needed to keep the gravy consistency.
. Add spinach/palak, salt, and one-half cup of water. Cook, covered, four to five minutes on medium heat.
. Cook on low heat for seven to eight minutes.
. Add the garam masala.
. Serve with roti or plain rice.

Enjoy!

CRISPY POTATO BALLS

Ingredients:

Boiled potato: 2-3 (medium size)
Bread crumbs: 1 cup
Fine chopped onions: ¼ cup
Fine chopped coriander leaves: 2-3 tbsp
Ginger garlic paste: 1 tbsp
Red chilly powder: ¼ tsp
Coriander powder: 1 tsp
Amchur powder or lemon juice: ½ tsp (optional)
Salt to taste
All purpose flour (maida): 2 tbsp
Oil for deep frying

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How to make Crispy Potatos Balls:

. In a small bowl take all purpose flour and add little water at a time and make smooth slurry (watery mixture) and keep it aside.
. In a small plate take bread crumbs and keep it aside.
. In a mixing bowl grate boiled potato.
. Add onions,coriander leaves,bread crumbs,ginger garlic paste,red chilly powder,coriander powder, amchur powder and salt.
. Mix them nicely and make small size balls out of it.
. Make smooth and crack free balls.
. Now heat the oil at medium heat.
. Once you are ready to fry take potato balls dip them in slurry.
. Take them out and roll them in bread crumbs.
. Now roll each ball between your palms so that bread crumbs sticks properly and don’t come out while frying.
. Fry them till they are golden brown.
. Serve hot potato balls with tomato sause or ketchup.

Enjoy!

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