This khichdi can be made very quickly .it is easy to make and it's filling and nutritious too.
INGREDIENTS:-
FOR 2 persons
1/2 cup split urad dal
1/2 cup rice
1-2 tsp salt
1/2 tsp red chilli powder
1/2 tsp haldi
1 /2tsp garam masala
1/2 tsp dhania powder
1 tsp jeera
1 tbsp ghee
METHOD:-
Wash dal and rice together and add 3 cups water.in cooker heat ghee and put jeera.after it splutters put salt and all other ingredients.bring it to boil.after all the masala is mixed and no
masala is floating on top.close the lid of the cooker and after a whistle close the burner.in this way masala gets mixed well with dal and rice. otherwise masala will remain on top of the khichdi.It can be eaten with curd and mango pickles.
Wednesday, September 24, 2008
Monday, September 22, 2008
MATAR KULCHA
This recipe requires no oil.
Ingredients:-
dry matar brown 250 gms
2 onions chopped
2 tomatoes chopped
i tblsp essence of imli
3 chopped green chillies
1 tbsp chopped dhania
1/2 tsp red chilli powder
1 tsp garam masala
1 tsp dhania powder
1 tblsp kala chat masala which can be got from roopak store karolbagh
2 tsp salt
juice of 1 lemon
METHOD:-
Soak the matar overnightin 3 cups water.put in the pressure cooker and cook till a whistle and 2 mins more.not more than that.otherwise it will be overcooked. add al l the above ingredients and mix well. it is ready.now you can get kulchas from the market and heat them with or without butter.and eat it with matar.this dish is very light and yummy too.you can eat it with bread also.
Ingredients:-
dry matar brown 250 gms
2 onions chopped
2 tomatoes chopped
i tblsp essence of imli
3 chopped green chillies
1 tbsp chopped dhania
1/2 tsp red chilli powder
1 tsp garam masala
1 tsp dhania powder
1 tblsp kala chat masala which can be got from roopak store karolbagh
2 tsp salt
juice of 1 lemon
METHOD:-
Soak the matar overnightin 3 cups water.put in the pressure cooker and cook till a whistle and 2 mins more.not more than that.otherwise it will be overcooked. add al l the above ingredients and mix well. it is ready.now you can get kulchas from the market and heat them with or without butter.and eat it with matar.this dish is very light and yummy too.you can eat it with bread also.
Thursday, September 11, 2008
DAL MAKHNI and PUDINA PARANTHAS
This dal tastes well with pudina paranthas.generally dal makhni contains lots of cream and butter which is very heavy on the stomach.I use less of butter and no cream.adding cream is optional.
ingredients:-
1 cup whole urad dal
1 tbl sp rajma
2 tsp salt
1tsp garam masala
1tsp dhania powder
1/2 tsp red chilli powder
2 med size tomatoes
1/2 cup curd
2 whole red chillies
1 tblsp chopped coriander leaves
1 tblsp butter
METHOD:-
Soak dal and rajma overnight.add 5 cups for soaking.add salt and cook in pressure cooker for 45 mins.and now for the masala grind tomatoes and red chillies to a paste .In a microwave bowl put butterand ground masala and keep it for 10 mins .stirring in between.when the butter separates add whipped curd.again microwave on high for 5 -10 mins.add the masalas to the paste and add it to the cooked dal.add coriander leaves .bring it to boil for 5 mins.
PUDINA PARANTHAS:-
Take 4 tblspn 0f chopped pudina leaves .add it in 2 cups of wheat flour.add 1 tsp salt.kead it into a soft dough to make paranthas.and eat it with dal makhni.it is delicious.
ingredients:-
1 cup whole urad dal
1 tbl sp rajma
2 tsp salt
1tsp garam masala
1tsp dhania powder
1/2 tsp red chilli powder
2 med size tomatoes
1/2 cup curd
2 whole red chillies
1 tblsp chopped coriander leaves
1 tblsp butter
METHOD:-
Soak dal and rajma overnight.add 5 cups for soaking.add salt and cook in pressure cooker for 45 mins.and now for the masala grind tomatoes and red chillies to a paste .In a microwave bowl put butterand ground masala and keep it for 10 mins .stirring in between.when the butter separates add whipped curd.again microwave on high for 5 -10 mins.add the masalas to the paste and add it to the cooked dal.add coriander leaves .bring it to boil for 5 mins.
PUDINA PARANTHAS:-
Take 4 tblspn 0f chopped pudina leaves .add it in 2 cups of wheat flour.add 1 tsp salt.kead it into a soft dough to make paranthas.and eat it with dal makhni.it is delicious.
PULAO/TEHRI
Sometimes when you come home tired you feel like making something simple and nutritious which can be made quickly.tehri or pulao is the answer.
ingredients:.
for 4 people
1 cup rice
1 cup peas
2 potatoes cut into small pieces
2 cups other vegetables like carrot beans and cauliflower(optional)
i tblsp ghee
1 tsp red chilli powder
1 tsp garam masala
1tsp dhania powder
2-3tsp salt
1/2 tsp haldi
1 tsp jeera/cumin seeds
method:-
wash the rice and add 2 cups water to it and keep aside.now in cooker heat the oil and add jeera.add all the vegetables and masala and salt and add the rice with water.let it boil for a few mins till all the masalas and vegetables are fully mixed and nothing is floating above.you can add a cup of water more if need be.then close the lid of the cooker.close the flame after a whistle.open the cooker after 10 mins.you caneat it with dhania ki chutney and boondi raita.it tastes yummy.
tsp salt
0
ingredients:.
for 4 people
1 cup rice
1 cup peas
2 potatoes cut into small pieces
2 cups other vegetables like carrot beans and cauliflower(optional)
i tblsp ghee
1 tsp red chilli powder
1 tsp garam masala
1tsp dhania powder
2-3tsp salt
1/2 tsp haldi
1 tsp jeera/cumin seeds
method:-
wash the rice and add 2 cups water to it and keep aside.now in cooker heat the oil and add jeera.add all the vegetables and masala and salt and add the rice with water.let it boil for a few mins till all the masalas and vegetables are fully mixed and nothing is floating above.you can add a cup of water more if need be.then close the lid of the cooker.close the flame after a whistle.open the cooker after 10 mins.you caneat it with dhania ki chutney and boondi raita.it tastes yummy.
tsp salt
0
dhania chutney and meethi chutney
dhania chutney and meethi chutney can used as accompniments for lots of indian dishes such as dhoklas kachoris pulao/tehri as its called in uttar pradesh dahi bhallas bread rolls bread pakoras pakoras.both the chutneys are very easy to make.
DHANIA CHUTNEY:-
Take a bunch or 100 gms of dhania /fresh coriander leaves.1 big tomato 2 green chillies.put chopped tomato in the bottom of the grinder jar and then add washed corinder leaves and green chillies.add 1 tsp of salt.now without adding anymore water grind the mixture into a smooth paste.
MEETHI CHUTNEY:-
ingredients:-
100 gms imli
1/2 cup sugar
1tsp salt
1tsp pepper
soak imli in 1 cup water for an hour.take out the thick pulp.add sugar salt and pepper and bring it to boil.if the consistency is thick you can add some more water for desired consistency and bring to a boil.cool and chutney can be stored for a month in fridge.
DHANIA CHUTNEY:-
Take a bunch or 100 gms of dhania /fresh coriander leaves.1 big tomato 2 green chillies.put chopped tomato in the bottom of the grinder jar and then add washed corinder leaves and green chillies.add 1 tsp of salt.now without adding anymore water grind the mixture into a smooth paste.
MEETHI CHUTNEY:-
ingredients:-
100 gms imli
1/2 cup sugar
1tsp salt
1tsp pepper
soak imli in 1 cup water for an hour.take out the thick pulp.add sugar salt and pepper and bring it to boil.if the consistency is thick you can add some more water for desired consistency and bring to a boil.cool and chutney can be stored for a month in fridge.
Thursday, September 4, 2008
DHOKLA
By the following method dhoklas can be made very easily and very fast.
ingredients:-
1 cup besan
1tbsp suji
1 cup curd
1 tsp eno salt/soda bicarb
2 green chillies crushed
1" ginger crushed
1 tsp salt
1 tsp rai
1tblsp oil
3 green chillies slit into two lenghthwise
1 tbl spoon chopped coriander leaves
METHOD:-
Mix besan suji and curd.add crushed green chillies and ginger.sprinkle ino salt over the mixture and sprinkle some water over the eno salt and let the bubbles come and now mix the mixture well to get drop consistency by adding water if need be.add salt.now take a flat bottomed pan or utensil and put the mixture after oiling the bottom and sides of the pan.put some water in the cooker.keep the pan inside the cooker.close the lid of the cooker without the pressure valve.let the steam come for 10 to 15 mins.take out the pan and let it cool.now invert the pan on a plate to take out the dhoklas.cut it into diamond shaped pices.now in a karhai heat oil and add rai.after it splutters add the slit green chillies.and gar nish with chopped coriander leaves.put 1 cup water over the garnish.with a tblspoon put this garnish along with water over the cut dhoklas.eat it with sauce/meethi chutney
and bhujia put over dhoklas.they taste yummy.
ingredients:-
1 cup besan
1tbsp suji
1 cup curd
1 tsp eno salt/soda bicarb
2 green chillies crushed
1" ginger crushed
1 tsp salt
1 tsp rai
1tblsp oil
3 green chillies slit into two lenghthwise
1 tbl spoon chopped coriander leaves
METHOD:-
Mix besan suji and curd.add crushed green chillies and ginger.sprinkle ino salt over the mixture and sprinkle some water over the eno salt and let the bubbles come and now mix the mixture well to get drop consistency by adding water if need be.add salt.now take a flat bottomed pan or utensil and put the mixture after oiling the bottom and sides of the pan.put some water in the cooker.keep the pan inside the cooker.close the lid of the cooker without the pressure valve.let the steam come for 10 to 15 mins.take out the pan and let it cool.now invert the pan on a plate to take out the dhoklas.cut it into diamond shaped pices.now in a karhai heat oil and add rai.after it splutters add the slit green chillies.and gar nish with chopped coriander leaves.put 1 cup water over the garnish.with a tblspoon put this garnish along with water over the cut dhoklas.eat it with sauce/meethi chutney
and bhujia put over dhoklas.they taste yummy.
FLUFFY RAVA IDLIS
As requested by swapna I am giving the recipe of rava idli which come out very soft and fluffy.very easy and quick to make.serves 4 people.
ingredients:-
1 katori/cup rava/semolina/suji
1 cup/katori dahi/curd
1 tsp mustard seeds
i tsp oil
itsp salt
2 chopped green chillies
1 tbsp cashews broken into 2 pieces
1 tsp ino salt/soda bicarb
1tsp curry leaves
1 inch ginger chopped
METHOD:-
Mix curd suji salt ginger green chillies and cashews and sprinkle eno or soda over the mixture and sprinkle 1/4 th cup of water over the eno.you will get bubbles over it .when the bubbles stop mix it well .if need be add some more water for drop consistency.heat oil add mustard when it splutters addcurry leaves and add it to the mixture .mix well .put it in idli moulds and cook in the pressure cooker without the gasket for 10- 15 mins after the steam starts coming from the cooker.let the lid remain for 5 mins.then take out the mould from the cooker. keep it in open for 5 more mins and then take out the idlis from the mould with the rice spoon.
ingredients:-
1 katori/cup rava/semolina/suji
1 cup/katori dahi/curd
1 tsp mustard seeds
i tsp oil
itsp salt
2 chopped green chillies
1 tbsp cashews broken into 2 pieces
1 tsp ino salt/soda bicarb
1tsp curry leaves
1 inch ginger chopped
METHOD:-
Mix curd suji salt ginger green chillies and cashews and sprinkle eno or soda over the mixture and sprinkle 1/4 th cup of water over the eno.you will get bubbles over it .when the bubbles stop mix it well .if need be add some more water for drop consistency.heat oil add mustard when it splutters addcurry leaves and add it to the mixture .mix well .put it in idli moulds and cook in the pressure cooker without the gasket for 10- 15 mins after the steam starts coming from the cooker.let the lid remain for 5 mins.then take out the mould from the cooker. keep it in open for 5 more mins and then take out the idlis from the mould with the rice spoon.
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