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Sunday, February 19, 2017

Khoba Roti Recipe / Masala Khoba Roti Recipe / Rajasthani Khoba Roti Recipe

images of Khoba Roti Recipe / Masala Khoba Roti Recipe / Rajasthani Khoba Roti Recipe
Khoba Roti
Ingredients for the dough
Whole wheat flour - 1 cup
Salt - 1/4 tsp
Turmeric powder - 1/4 tsp
Red chilly powder - 1/2 tsp
Ajwain - 1/4 tsp
Ghee - 2 tbsp
Chopped fresh coriander leaves - 2 tsp
Hot water - 1/4 cup
Other ingredients
Ghee to pour on top of roti
images of Khoba Roti Recipe / Masala Khoba Roti Recipe / Rajasthani Khoba Roti Recipe
Khoba Roti
Method
Take a bowl add wheat flour,salt,turmeric powder,red chilly powder,coriander leaves,ajwain & ghee.Mix it well till it resembles like bread crumbs.
Now slowly pour water little by little to form a firm dough.Apple little ghee on top cover & rest it for 5 minutes.
You can divide the dough into two or just roll out to one roti.
Roll this dough to a semi thick disc about 1/2'' thick.
Take a knife and make cuts on one side of the roti.
Place this roti on a tawa and in medium low heat cook,when the dough is still raw on top pinch the dough fully to make a pattern ( see the picture).
Once the bottom is light brown flip to the other side & cook till light brown.
Lastly you can directly place it on the gas flame or use a wire mesh  for a minute to get a slight colour to your roti ( This step is optional ).
Remove it on a plate & pour 2 to 3 tsp of ghee on the holes of the roti.
Serve them hot with Dal or Raita.
Note:
a) Without spices you can also make plain khoba roti.
b) Grated garlic or kasturi methi can also be added for extra flavour.

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Thursday, February 16, 2017

Thakkali Sadam / Tomato Rice Recipe / South Indian Thakkali Sadam / South Indian Tomato Rice Recipe / Easy Tomato Rice Recipe

images of Thakkali Sadam / Tomato Rice Recipe / South Indian Thakkali Sadam / South Indian Tomato Rice Recipe / Easy Tomato Rice Recipe
Thakkali Sadam
Ingredients for tempering
Oil - 3 tsp
Ghee - 2 tsp
Mustard & Urad dal - each 1 tsp
Fennel seeds /Somph - 1 tsp
Cloves - 2
Cinnamon - 1
Other ingredients
Jeeraga samba rice - 1 cup
(or use any rice you prefer)
Water - 2 & 1/2 cups
Red chilly powder - 1/4 tsp
Coriander powder - 1/2 tsp
Salt to taste
Turmeric powder - 1/4 tsp
Slit green chillies - 3
Sliced garlic - 4
Curry leaves few
Thinly sliced onion - a handful
Diced small tomato - 3
( I used cocktail tomato with vine)
Coriander leaves for garnish
Method
Heat oil & ghee in a pressure cooker.
Add the tempering ingredients,fry for few seconds.
Now add the onion,garlic,green chillies & curry leaves,fry till its light brown.
Add the tomato & fry till its mashed,add the spices & fry for a minute.
Add the rice & pour water,check for salt,close it with the lid.
Pressure cook for 2 whistles & switch off the stove.
Once cooled open the pressure cooker garnish with coriander leaves & serve hot with raita.

Note:
a) Garam masala or pudina/mint leaves can be added for extra flavour.
b) You can also add some peas its optional.

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Sunday, February 12, 2017

Dimer Chop Recipe / Bengali Dimer Chop Recipe / Potato Egg Chop Recipe / Dimer Chop Recipe / Bengali Dimer Devil Recipe / Egg Devil Recipe

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Dimer Chop/Egg Chop
Ingredients for outer covering
Boiled potato - 3 medium size
Chopped onion - 1/2
Chopped green chillies - 1
Ginger & Garlic Paste - 1 tsp
Chopped coriander leaves - 2 tsp
Salt to taste
Red chilly powder - 1/2 tsp
Coriander & Cumin seed powder - together 1 tsp
Chaat Masala powder - 1/2 tsp
Garam Masala Powder - 1/4 tsp
Oil - 1 tsp
images of Dimer Chop Recipe / Bengali Dimer Chop Recipe / Potato Egg Chop Recipe / Dimer Chop Recipe / Bengali Dimer Devil Recipe / Egg Devil Recipe
Dimer Chop/Egg Chop
Method
Heat oil in a pan add onions & fry till its brown.
Now add the green chillies,ginger & garlic paste,saute till raw smell disappears.
Add all the spice powders & quickly give a mix.
Now add the mashed potato & chopped coriander leaves,mix till everything is well combined.
Switch off the stove and let the mixture cool,divide into 6 equal size balls.
Filling Ingredients
Eggs - 3
Salt & Pepper to taste
Method
Boil the eggs remove the shells.
Cut the eggs into half & sprinkle salt & pepper on top.
Coating ingredients
Egg beaten - 1
( or dilute maida/all purpose flour in water to make a semi thick paste for coating )
Bread crumbs as needed
Other ingredients
Oil to deep fry
images of Dimer Chop Recipe / Bengali Dimer Chop Recipe / Potato Egg Chop Recipe / Dimer Chop Recipe / Bengali Dimer Devil Recipe / Egg Devil Recipe
Dimer Chop/Egg Chop
Method
Take a piece of egg cover it fully with the potato mixture to give an oval shape.
Dip it in maida liquid or beaten egg then roll in bread crumbs,make sure all sides are well coated.
I usually do a double dipping process to make sure while frying they don't break.This is optional.
Keep it in fridge for 30 minutes,heat oil in a pan and deep fry them in hot oil till crisp and light brown on all sides.Remove it on a kitchen tissue.
Serve them hot with any dip of your choice.
Note:
a) As these egg chop is heavy i usually give a double coating to make sure they don't break while frying.
b) While frying the oil should be hot otherwise they will break.
c) Before dropping it in the hot oil press the chop all sides to make sure they are sealed well.

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Thursday, February 9, 2017

Avocado Methi Poori Recipe / Avocado And Fenugreek Leaves Poori Recipe

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Avocado Methi Poori
Ingredients for the dough
Wheat flour 1 & 1/2 cups
Maida-1/2 cup
Salt to taste
Turmeric powder & Red chilly powder-a pinch
Ajwain-1/8tsp
Curd-1tbsp
Sugar a pinch
Frozen methi leaves/fenugreek leaves-1 cube thawed
( you can also use fresh leaves)
Mashed avocado-1 medium size
Water required amount
Other ingredients
Oil-to deep fry
Method
Take all ingredients in a bowl,sprinkle very little water if needed to make a tight dough.
Make small balls from the dough,roll it into a semi thick dish.
Deep fry these poori in hot oil till light brown on all sides.
Serve it hot with any gravy of your choice.

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Sunday, February 5, 2017

Aloo Mutter Paratha / Matar Aloo Paratha / Indian Bread with Peas Potato Stuffing

Aloo Mutter Paratha recipe/ Matar Aloo Paratha recipe/ Indian Bread with Peas Potato Stuffing
Aloo Mutter Paratha
Stuffing Ingredients
Boiled & mashed potato-1medium size
Frozen peas -1 cup
(Thawed & coarsely ground)
Chopped coriander leaves-2tbsp
Chopped onion-1tbsp
Grated ginger-1/2tsp
Chopped green chillies-1 large
Salt to taste
Turmeric powder-1/8tsp
Red chilly powder-1/4tsp
Amchur powder/Dry mango powder- less than 1/8tsp
Oil-1tsp
Jeera/Cumin-1tsp
Method
Heat oil temper it with jeera.Add the onion,ginger,green chillies saute till its light brown.
Now add the peas fry till raw smell has disappeared.Add the dry masalas and fry for 1 to 2 minutes.
Add the potato mix till everything is well combined.
Switch off the flame and mix the coriander leaves.
Divide the mixture into equal size balls.
Outer covering ingredients
Whole wheat flour-2 cups
Salt to taste
Oil-1tsp
Warm water-required amount
(Mix all above ingredients together in a bowl.Pour water & form a soft dough.Cover & keep it aside for 5 minutes)
Method
Divide the dough into small equal balls.Take a small ball of the dough,shape it like a cup.
Keep the filling inside the cup cover & seal it well to make sure the filling doesn't come out.
Flatten it well with your palm,gently roll the parathas to a semi thick disc.
Heat a tawa/griddle & cook these parathas in medium low flame till its light brown on both sides with little oil smeared both sides of the parathas.
Serve it hot with any gravy or raita of your choice.

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Sunday, January 29, 2017

Szechuan Asparagus Stir Fry / Sichuan Style Asparagus Stir Fry / Asparagus Stir Fry Sichuan -Style

Szechuan Asparagus Stir Fry / Sichuan Style Asparagus Stir Fry recipe/ Asparagus Stir Fry Sichuan -Style
Szechuan Asparagus Stir Fry
Ingredients for the sauce
White Vinegar - 1tbsp
(can use rice wine vinegar)
Soy sauce -2tbsp
Chilly garlic paste -1tbsp
Brown sugar-1/2tsp
Salt to taste
Water-1/4 cup
Maida/all purpose flour or corn starch -1tsp
(Whisk the sauce ingredients together in a bowl & keep it aside)
Other ingredients
Sliced onion-1/2
Asparagus trim & cut into 1/2'' length -1 bunch
Sesame oil-3tsp
Chopped ginger & garlic -1tsp each
Method
Heat 1tsp of oil & saute onion in high flame for a minute & remove it on a plate.
In the same pan add 1tsp of oil saute asparagus in high flame for couple minutes & remove it on a plate.
Heat oil in the same pan & add the chopped ginger & garlic,saute till nice aroma appears.
Now pour the sauce,when the sauce starts to bubble,add the fried onion & asparagus.Saute till everything is well combined.
Switch off the stove garnish with some fresh garlic on top & serve.
Note:
You can garnish with some toasted sesame seeds.
Drizzle some sesame oil once switched off the stove for extra flavour.

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Friday, January 27, 2017

Baked Fish Recipe / Indian Style Baked Fish Recipe

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Baked Fish
Ingredients for marination
Fish pieces-8
( use any fish you like)
Salt to taste
Red chilly & Coriander powder-each-1/2tsp
Turmeric powder-1/4tsp
Garam masala-1/4tsp
Lemon juice-1tsp
Ginger & Garlic paste-1tsp
Oil-2tsp
Method
Marinate the fish with all above ingredients for 10 minutes.
Arrange it on a baking tray & bake it at 400 deg. for 20 minutes or till its cooked & brown on both sides.Each oven is different so please keep the temperature accordingly.
Just before serving sprinkle chaat masala on top,Serve it with some onion rings & cut lemon

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Sunday, January 22, 2017

Crispy Kale Recipe /Baked Kale Chips Recipe / Kale Chips Recipe

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Kale Chips
Ingredients
Kale-1 bunch
( use tender leaves,discard hard stems)
Salt & Pepper to taste
Olive oil-2tsp
Lemon juice few drops
Chilly flakes few
Method
Wash the kale leaves & pat it dry,cut the stems.
Toss the leaves with olive oil,lemon juice,chilly flakes and seasonings.
Arrange it on a cookie tray,do not over lap.
Bake it at 275 deg C for 10 minutes or till crisp.
Do not brown the leaves then it will taste bitter.

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