Masala powder

This masala powder can be used for any kind of veg or non-veg curry.

Masala Powder

Ingredients:

500gm  Red chillies(dried)
500gm Dhania
250gm Zeera
125gm Meethi
1/4sp Oil

Method

1. Fry all ingredients separately by adding few drops of oil and keep aside to get cool.
2. Then  grind to powder and store in a air tight container 

7Cup Barfi

As Diwali is nearing; I have started to make sweets.This recipe I have learnt from my Mom;and preparation of 7 Cup Barfi is very simple.

7 Cup Barfi

Ingredients:

1cup  Besan
1cup Milk
1cup Coconut grated(fresh)
1cup Ghee
2 1/2cup Sugar
1/2cup Cashew-nut(kaju) an d almond(badam) crushed
1/2sp Elachi powder

Method 

1. Heat kadhai add ghee and  rest of the ingredients one by one; stir gently on low flame
2. Go on stirring till mixture leaves the sides of  kadhai
3. When it leaves sides of kadhai; pour it to greased plate and cut into  square shapes;  keep aside to cool
4. When it gets completely cool store it  in air tight container.

Masala Fish Fry

Masala fish fry

Ingredients

3   Pomfret cleaned
1tsp Ginger-garlic paste
1/2tsp Haldi
3 tsp Chilli powder
1/2     Lime juice
2sp    Tamarind pulp 
Salt to taste
4tbsp Oil (for frying)
2sp Rice flour
2sp Cornflour
2sp Rava (semolina)

Method

1. Clean fish and give slit  on fish
2. Marinate fish in lime juice and salt for 1/2 hr.
3. Mix ginger-garlic paste,haldi,tamarind pulp and chilli powder  and make a thick masala add 1-2sp of water if required
4. Apply this masala on fish and marinate again for 1hr.
5. In a plate mix rice flour,rava and cornflour together.
6. Take marinated fish, roll on mixed flours  and fry in a pan.
7. Serve hot.  

Note : Fry in nonstick pan .

Aloo Poha

I have learnt this recipe from my mother-in-law.

Aloo Poha

Ingredients

2cups Poha (beaten rice)
1         Potato chopped
4 -5    Green chillies chopped
1         Onion chopped
1/4sp  Haldi
1/4sp  Rai (mustard)
1tbsp  Peanuts
1/4s  Chilli powder
1/2     Lime juice
1tbsp  Fresh coconut grated
1/2sp Sugar
1tbsp Oil
Salt to taste
Coriander leaves chopped for garnish

Method

1. Wash and drain water from poha.
2. Heat oil  add rai when it crackles add peanuts and fry
3. Add  chopped potato saute it add green chilli chopped and fry 
4. Add chopped onion saute it add haldi; add washed poha and mix well 
5. Add salt,sugar and chilli powder and mix
6. Add lime juice and  mix well
7. Garnish with  chopped coriander and grated coconut.
8. Serve hot

Coriander Chutney

Coriander(dhania patha) chutney is best indian dipping for vada,pakodas and parathas.

Coriander Chutney

Ingredient

1cup  Coriander leaves
1/2cup Coconut grated(fresh)
2-3       Green chillies
1/2inch Ginger
1/2pcs Onion
Channa size Tamarind
Salt to taste

Method

1. Grind above all ingredients if required add little water.Let it be thick.
2. Serve with pakodas,vadas and parathas.

Cruchy beetroot peanut salad

I still remember, when I was  a kid my dad use to bring  beetroot more often and my mom use to prepare a Sabzi or  Salad of it.  I use to plan and get rid of it.  My Parents use to tell me the  benefits of eating beetroot,  but in vain to have it in my regular meals.  Now my hubby Sandeep admires to have beetroot as salad in his meal. Well now to keep him happy, I make this veggie Mr.Beetroot into something happy eating which  I had created into a salad .

Crunchy beetroot peanut salad

Ingredients

2   Beetroots(grated)
2  Onion Chopped
1  Tomato Chopped
1-2 Green Chillies
1/2  Lime Juice
1/4sp Zeera
1/4 sp Oil
1/4cup Peanut (roasted and crushed)
1/4 cup Coriander leaves Chopped

Method

1. Heat oil add zeera add grated beetroot fry and close led and cook for  2mins.Then keep aside to get cool.
2. In a bowl add rest of the ingredient except peanuts,salt and lime juice
3. After beetroot get cool add it to above bowl and mix with help of 2 forks when it gets mixed well add lime juice
4. Add salt and peanut mix and serve.

Note: Add salt and peanut crushed just before serving.

Mazadar herakai(ridge gourd)

Common name of ridge gourd is turaiy in hindi and herakai in kannada.Many them make faces when you say turaiy sabzi and in many of houses they don't even buy turaiy but turaiy is loaded with nutrients like fiber,vitamin c and it has blood purifying properties.Just prepare this dish and serve with roti and rice; but don't reveal its turaiy and let them guess....

Mazadar  herakai

Ingredients

1/2kg  Herakai(ridge gourd,turaiy.........) chopped
3          Onion chopped
1          Tomatoe chopped
1/2sp   Zeera
1-2sp   Chilli powder
1/4sp   Haldi
2sp      Oil
Salt to taste

Method

1. Heat oil kadai add zeera when it crackle add chopped heraikai and fry on high flame till it get light coat of red.
2. Add chopped onion saute it ,add  chopped tomato mix well.
3. Add haldi,chillipowder and salt mix well so that all ingredient get mixied well then garnish with coriander leaves
4. Serve with roti and dal chawal.

Allu bhindi ki sabzi

This a very simple recipe and goes good with roti and curd rice.Though many of them get surprised with the combinatin of bhindi and allu but its a common dish for northindian. I  like this sabzi with curd rice.

Allu bhindi ki sabzi

Ingredients

1/4 kg   Bhindi
2 big   Potatoes
2         0noin
1         Tomatoe
2 sp   Chilli powder
1/4 sp   Haldi
2sp       Oil
Salt to taste

Method:

1. Cut potatoes in cube shapes.
2. Heat oil in kadai fry potatoes till brown, take it in a bowl and keep aside.
3. To the same oil add bhindi and fry till it turns  light red  add fried potates and mix well.
4. Add chopped onion saute it add chopped  tomatoes and mix well.
5. Add chilli powder,haldi and salt mix well and cook for few minutes.
6. Garnish with coriander leaves.Serve  with roti  and curd rice               

Medhu vada

Medhu vada is a south indian dish. Medhu vada is favourite evening snack of my mother-in-law.You can prepare vada as breakfast with pongal,idli and as snacks in evening.

Ingredients

2cups  Urdal(soaked for 2hrs)
3-4        Green chillies
1/2inch Ginger
2sp        Rice flour
1/4cup avalakki(poha)
Salt to taste

Method:

1. Grind above all ingredient except rice flour and avalakki.
2. Grind to smooth paste;add 2-3tbsp of water if required.
3. Before removing from mixie jar add washed avalakki and grind for 2mins.
4. Take batter to a bowl add riceflour and mix well see that there is no lumps.
5. Make vada and deep fry in oil.

Ginger Chicken

Ginger chicken is spicy dish. Preparation of ginger chicken is simple;you can serve ginger chicken with rotis,rice and fried rice.

                                                    

                                                                                                                                                                    

Ingredients

1kg   Chicken

75gm Ginger paste

25gm Garlic paste

200gm Onion paste

2tbsp  Chilli powder

1/2sp Pepper powder

1/2sp Soya sauce

2-3tbsp Oil

A pinch of ajinomato

Salt to taste

1/2sp Haldi

Method:-

1. Heat oil in wok.
2. Add onion paste and fry well till it trun to brown.
3. Add ginger paste fry for 3min and then add garlic paste anfd fry well it raw smell goes.
4. Add haldi,chillie powder and chicken; mix them well  and cover for 5mins. So that all pieces get evenly coated with ginger sauce.
5. Lastly add ajinomato,pepper powder and soya sauce.
6. Garnish with coriander leaves and ginger 

Chatpati mirchi

Chatpati mirchi is a good combination with simple dhal chawal and parathas. It can be stored un fridge for a week.

Ingredients

5 Green chillies
1/2sp Chatmasala
1/4sp Zeera
1/4sp Oil
1/2sp Limejuice
Salt to taste

Method

1. Make a slit on greenchillies.
2. Heat oil.
3. Add zeera when it crackle add chatmasala,salt and greenchillies stir and close led for 2mins.
4. After 2mins remove led and add lime juice stir well;remove from gas stove(remove from gas soon after adding lime juice).
5. Serve with dhal chawal or with parathas.

Spicy chicken fry

Ingredients

1kg chicken
2sp ginger garlic paste
2 1/2sp soyasauce
2sp chilli sauce
1 1/2sp vinegar
3-4sp chilly powder(as per your taste)
1sp haldi
4 green chillies
salt to taste

Method

                           Marinate chicken with soya sauce,chilly sauce,vinegar,haldi,chillypowder,ginger garlic paste and salt for 2-3hrs. After 2-3hrs,heat oil in kadhi(wok) add marinated chicken(keep flame on high) and stir well so that oil gets mixed with chicken close the kadhi with led for 5minutes. After 5minutes remove the led and low the flame  now  stir and cook till chicken is cooked and get dry before removing from gas add slit green chillies and mix again. Serve hot with fried rice or pulao.

Note: If you want little gravy don't cook till it get dry, remove from gas when chicken gets cooked and to your gravy consistensy. I like dried it goes good with pulao.

Cooking is an art!

Many of them feel cooking to be routine and boring; but i think cooking is also an art  without interest  and passion you cannot cook good food.I  was always attracted towards cooking since my childhood; the colours,flavours and aroma always attracted me.With little innovation and passion you can make routine and boring cooking into interesting; i have learn t this from my guru and my guru is none other than my mom. I have always seen my mom enjoying cooking and she was appreciated by family members and friends; even today she enjoys cooking and she tries new recipes.

                                                                Through this blog i'll be sharing my recipes and crafts.