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Wednesday, December 27, 2017

Methi Paratha Recipe/ Methi Roti Recipe / Methi Ka Paratha Recipe / Fenugreek Paratha

images of Methi Paratha Recipe/ Methi Roti Recipe / Methi Ka Paratha Recipe / Fenugreek Paratha
Methi Paratha

Ingredients
Whole wheat flour- 2 cups
Salt to taste
Fresh methi/fenugreek leaves chopped-1 small bunch
Turmeric powder-1/4tsp
Jeera,Dhania-each 1/2tsp
(dry roasted & powdered)
Chilly powder-1tsp
Grated ginger - 1/8 tsp
Curd -1 tbsp
Oil - 1 tsp
Water as needed to make the dough
Method
Take a bowl put all the ingredients including the oil, mix well.
Pour water little by little and form a stiff dough.Cover it with a lid and rest it for 10 minutes.
Divide the dough into equal size balls.
Take a ball and flatten it well with your palm,gently roll the parathas by dusting some flour to a semi thick disc.
Heat a tawa/griddle and 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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Monday, December 25, 2017

Homemade Masala Tea Powder / Indian Masala Chai Recipe / Chai ka Masala / Chai Powder / Tea Masala Recipe


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Masala Tea Powder
Ingredients
Cinnamon pieces-1 tbsp
Cloves-1tbsp
Cardamom-1tbsp
Pepper-1/2 tbsp
Fennel seeds-1/8 tsp
Dry ginger powder - 3 tbsp
Nutmeg - a pinch
Method
Slightly heat up the cloves,cardamom,cinnamon and pepper in a kadai.Do not dry roast too much.
Cool and add the remaining ingredients,put it in a coffee grinder.
Dry grind the ingredients to a semi smooth powder .
Store it in a clean dry bottle.Add needed tea powder while making your tea.
Filter and serve them hot!

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Aloo Kofta Curry Recipe / Potato Kofta Curry / Kofta Curry Recipe

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Aloo Kofta Curry
Ingredients ground to a smooth paste
Large tomato -2
Ginger and Garlic paste - 1 tsp
Cashew nut - 10
Other ingredients
Oil - 6 tsp
Bay leaf -1
Red chilly powder - 1/2 tsp
Coriander powder - 1 tsp
Turmeric powder - 1/4 tsp
Garam masala - 1/2 tsp
Jeera/Cumin powder - 1/4 tsp
Salt to taste
Crushed kastoori methi - 1 tsp
Beaten curd or Hot Milk - 1/4 cup
( I have used curd)
Chopped coriander leaves for garnish
Ingredients for kofta
Boiled potato 2 medium size
Chopped green chillies - 1
Frozen peas - 1/4 cup
Salt to taste
Chopped cashew nuts - 5
Turmeric powder - 1/8tsp
Chilly powder - 1/8 tsp
Corn flour - 2 tsp
Method
Mix all above ingredients in a bowl.
Make small tight balls,deep fry them in hot oil till golden brown on all sides.
Remove and place it on a kitchen tissue for excess oil to get absorbed
images of Aloo Kofta Curry Recipe / Potato Kofta Curry / Kofta Curry Recipe
Aloo Kofta Curry
Method
Heat oil in a pan add bay leaf,now pour the ground paste and cook till raw smell has disappeared.
Now add all the dry masala powders and mix well.
Lower the flame and add the beaten curd,quickly mix it well to avoid curdling.
Now pour needed water and cook the gravy till done.
Sprinkle the crushed kastoori methi and switch off the stove
Lastly garnish with coriander leaves.Just before serving arrange the kofta balls
in a wide bowl and pour the warm gravy on top.
Best served with Roti or Jeera rice.

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Saturday, December 16, 2017

Ginger Pickle Recipe / Allam Pachadi Recipe / Andhra Style Ginger Pickle Recipe

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Ginger Pickle
Ingredients ground to a smooth paste
Fresh ginger - 1 cup
(skin removed & chopped)
Tamarind - 1 big lime size ball
(soak it in little hot water for it to become soft)
Salt -1 tsp
Red chilly - 25 small red chillies
( If your chillies are hot reduce accordingly.You can also add chilly powder instead.)
Jagger or Brown sugar-1/3 cup heaped
(I used brown sugar,reduce the quantity if you don't want it to be too sweet)
Chopped garlic - 1/4 cup
Jeera/Cumin seeds- 2 tsp
Methi- 1 tsp
(slightly dry roasted & powdered)
Tempering
Oil-3./4 cup
Mustard-1 & 1/2 tsp
Red chillies-4
Hing- little
Curry leaves few
Method
Blend all the above ingredients under grind to a fine smooth paste.
Do not add water while grinding.Sprinkle very little if needed.
Heat oil in a pan temper it with above ingredients.
Immediately pour the ground paste into the hot tempering,give a quick mix.
Switch off the stove,Leave the mixture to cool completely.Cover & keep it for a day out.
Next day mix it well again & store it in a clean jar.
Keep it in the fridge.Serve with dosa,Idly or even with rice.

Check out for another version HERE

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Wednesday, December 13, 2017

Sprouted Methi Pulao / Vendhaya Pulao Recipe / Vendaya Sadam / Fenugreek Pulao

images of Sprouted Methi Pulao / Vendhaya Pulao Recipe / Vendaya Sadam / Fenugreek Pulao
Sprouted Methi Pulao
Ingredients for tempering
Oil - 2 tsp
Ghee - 1 tsp
Shajeera - 1/4 tsp
Cardamom -2,Cloves -3,Star anise -1
Cinnamon a small stick
Bay leaf - 1
Other ingredients
Basmati rice - 1 cup
Water - 1 & 3/4 cup
Salt to taste
Sprouted fenugreek/methi/vendayam seeds - 3/4 cup
Sliced onion - a handful
Cubed tomato - 1 small
Slit green chillies - 4
Mint a handful
Method
Wash & soak basmati rice in water for 10 minutes.
Heat oil & ghee in a pan add the tempering ingredients.
Now add the onion,mint,tomato,green chillies & salt,saute for 1 or 2 minutes.
Lastly add the sprouted fenugreek and toss it well.Switch off the stove.
Drain the water out from the rice, add the rice,water & the masala in a electric cooker or in open pan cook till done.
Lastly add some mint leaves mix & serve it with raita.

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Wednesday, December 6, 2017

Baked Salmon with Mini Sweet Peppers / Foil Baked Salmon With Mini Sweet Peppers

images of baked salmon
Baked Salmon
Ingredients for marination
Salmon fillet-1
(I cut the fillet into 2)
Salt to taste
Dry parsley-2tsp
Olive oil-2tsp
Red chilly powder-1/2tsp
Chopped onion-1tsp
Chopped sweet peppers-1
Ginger & Garlic paste-1tsp
Lime juice-3tsp
Method
Mix all above ingredients together,leave it to rest for 30 minutes for marination.
Wrap it in a aluminum foil & bake it at 400 deg. for 10 minutes or till the fish is cooked well.
Remove it from the foil & place on a baking tray brush it with little oil on top & broil it for 5 minutes in 350 deg. till the top is slightly brown.
Sprinkle some pepper powder on top & serve.

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