Avocado & Carrot Raita

Ingredients
Mashed avocado-1
Grated carrots-1/2 cup
Salt to taste
Pepper powder-to taste
Roasted & powdered jeera/cumin powder-1/2tsp
Black salt-a pinch
Beaten thick curd-1 & 1/2 cups
Lime juice-1tsp
Method
Mix all above ingredients & serve it cold.

Stuffed Cheese Poori

Stuffing
Grated cheese-1/4 cup
Chopped coriander leaves-1tbsp
Salt & Pepper to taste
(Mix it all in a bowl)
Dough
Whole wheat flour-1 cup
Salt to taste
Red chillies powder-a pinch
Water to knead the dough
Other ingredients
Oil-to deep fry
Method
Make a soft tight dough with the above ingredients.Roll out the dough to a thin big circle.By using cutters cut to desired shapes.Keep a teaspoon of the filling inside.Close it with another poori on top.Seal it well so that the filling doesn't come out.Heat oil in a kadai & deep fry these poories till light golden brown & crisp on both sides.Serve it hot.

Green Dhokla / (Khaman Dhokla Recipe)

Ingredients ground to a smooth paste
Coriander leaves-a handful
Spinach leaves-12
Green chillies-1
Ginger -a very small piece
Ingredients
Besan-1 cup
White rawa/sooji-1 & 1/2tbsp
Water-3/4 cup
Sugar-1 & 1/2tsp
Salt-1tsp
Lime juice-1tbsp
Eno fruit salt-1 & 1/2tsp
Tempering
Oil-3tsp
Mustard-1tsp
Jeera-1/2tsp
Hing-1/4tsp
Sesame seeds-1tsp
Green chillies-1
Curry leaves-little
Garnish
Shredded fresh coconut-1tbsp

Method
In a bowl mix all above ingredients (except Eno) together to make a smooth batter.Just before steaming mix in the eno.Mix it well into the batter ,you can see already the batter has raised.Immediately pour into a greased plate & steam it for 8 minutes or till done.Heat oil in a pan & temper it.Pour it on top of the steamed dhokla & sprinkle the coconut.Cool completely & cut into pieces & serve it with coriander chutney.

Chocolate & Walnut Fudge

Happy 4th birthday to sailajakitchen.com.Stepping into its 5th year.Thanks to one & all...

Ingredients
Condensed milk-1 (14 oz) tin
Chocolate chips-1(12 oz )packet
Butter-5tbsp
Milk powder-1/2 cup
Vanilla essence-1tsp
Slightly roasted & chopped walnuts-3/4 cup
Sugar-1tsp
Method for the White layer
Line a tray with an aluminium foil & keep it ready.Mix 1/4 of the condensed milk,milk powder,2tbsp of butter & sugar.Cook it in microwave for 1 minute.Add essence mix it well & keep it for another 10 seconds(till it forms a soft ball).Pour it on the tray & spread it evenly.
Method for the Chocolate layer
Mix remaining condensed milk,walnuts,3tbsp of butter & chocolate chips.Cook it in the microwave for 4 minutes(mix it in every 1 minute interval) till it forms a soft sticky mixture.Pour it on top of the white layer & level it well.Let it cool completely(you can also keep it in fridge for 1 hour).Turn the fudge upside down & peel of the foil carefully.Cut into desired shape.
Courtesy:mykitchenaroma,followed only the ingredients cooking method is done in microwave instead of double boiler..

Methi/Fenugreek Leaves And Tofu Fry

Ingredients blend to a smooth paste
Chopped boiled onion-1
Chopped tomato-1
Turmeric powder-1/4tsp
Red chilly powder-1/2tsp
Green chillies-1
MDH kitchen king masala-1/2tsp
Cloves-1,Cardamom-1,Cinnamon-a small piece
Ginger & Garlic paste-1/2tsp
Tempering
Oil-4tsp
Jeera/cumin seeds-1tsp
Other ingredients
Cubed firm tofu-2 cups
Frozen methi/fenugreek leaves-2 cubes
Salt to taste
Method
Heat oil in a pan & temper it.Add the ground paste & in medium flame fry the masala till oil separates the pan.Add the methi leaves,tofu, very little water & salt,cook till the gravy is dry.Serve it with roti or jeera rice.

Tofu Butter Masala/Makhani Recipe (Restaurant Style)

Ingredients ground to a smooth paste
Roma tomatoes-3
Onion-2tbsp
Green chillies-1
Ginger-a small piece
Soaked cashew nut-1tsp
Tempering
Butter-2tbsp
Oil-1tsp
Cardamom powder-1/2tsp
Cloves-2
Cinnamon -a small piece
Other ingredients
Cubed firm tofu(14oz pck)-1
(slightly tossed in oil till light brown on all sides)
Red chilly powder-1/2tsp
MDH Kitchen king masala-1tsp
Salt to taste
Sugar-a pinch
Roasted jeera powder-1/2tsp
Kastoori methi-1 & 1/2tsp
Coriander powder-1/2tsp
Table cream-2tbsp
Milk-1 cup
Method
Heat oil & butter in a pan temper it.Add the ground masala,kastoori methi & all dry powders & fry till oil separates the pan.Pour the milk & little water ,cook the gravy till thick & raw smell disappears.Add the tofu & cook for 2 more minutes.Switch off the stove & garnish it with little cream & kastoori methi.Serve it with roti,naan or pulao.
Note: You can replace paneer in place of tofu in this dish.

Cream Of Tomato Soup

Ingredients
Ready made tomato puree-1/2 cup
Salt & Pepper to taste
Fresh basil-1tsp
Chopped carrot-1/4 cup
Dry parsley-1/2 tsp
Butter-2tsp
Chopped onion-3tsp
Chopped garlic-1
Heavy cream-1/4 cup
Water to dilute- required amount
Method
Heat butter in a pan saute onion,garlic,basil,parsley,carrot & seasonings for 2 minutes.Add the tomato puree & once cooled blend it to a smooth liquid.Filter the mixture,add water to required thickness.Heat the soup, adjust the seasoning,once switched off the gas add in the cream mix & serve it hot.

Oats Fish Pakora / Fish Pakoras/ Fish Fritters Recipe / Desi Battered Fish / Fish Pakoras Recipe

Ingredients marinated for 30 minutes
Boneless fish fillets cut into small pieces-25
(i used Tilapia)
Salt to taste
Red chilly powder-1tsp
Coriander powder-1/2tsp
Turmeric powder-1/4tsp
Ajwain /Carom seeds-2 pinches
Besan/Gram flour-8tsp
Baking soda-a pinch
(optional)
Water required amount to make a semi thick batter
Other ingredients
Oil-to deep fry
Ingredients for coating
Quick oats required amount
Method
Take a bowl & mix all the marinate ingredients together except the baking soda,leave it for 30 minutes.
Mix the baking soda only when you are ready to fry the fish,do not add it before.
Heat oil in a pan,roll each fish cubes into the oats.Deep fry them till golden brown on all sides in medium flame.
Before serving sprinkle some chat masala & serve it with any dip you desire.

Note:You can see in the picture some are fried plain,without the oats....

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