Monday 28 March 2016

Aloo Matar Curry Recipe-Aloo Matar In Pressure Cooker-Potato and Peas Curry-Easy n Quick Aloo Matar

Preparation time-30 minutes
Serving-5
  • Ingredients:
  • Potato(cubes)-400 gm(Chopped and washed)
  • Frozen/fresh geen peas-100 gm
  • Chopped green chilli-2
  • Chopped onion-2 (medium)
  • Tomato puree-100 gm
  • (you may use 2-3 finely chopped tomato)
  • Ginger garlic paste-1 tbsp
  • Cumin seeds-1 tsp
  • Cooking oil-3 to 4 tbsp
  • Turmeric powder-1/2 tsp
  • Red chilli powder-1 tsp
  • Cumin powder-1/2 tsp
  • Coriander powder-1/3 tsp
  • Garam masala powder-1/2 tsp
  • Chopped coriander leaves
  • Salt to taste
Method:
  • Heat a pressure cooker pan, add oil and let it heat.
  • Add cumin seeds and fry it for few seconds.
  • Add green chilli and onions, fry it till onions turn golden brown(approx 2-3 minute).
  • Add ginger garlic paste, cook it for a minute on low flame.
  • Add potato and fry it for 2 minutes on medium flame, keep stirring in between.
  • Add turmeric powder, red chilli powder, cumin powder and coriander powder, mix it.
  • Add green peas, tomato puree and mix it, cover the pan and cook it for a minute on low flame.
  • Add one glass of water, salt and garam masala powder, mix it well.
  • Close the lid and cook it for 2 whistles on medium flame.
  • Turn off the flame and let the cooker cool down.
  • Garnish with coriander leaves and serve hot with roti, poori, paratha or rice.

                 

Tuesday 22 March 2016

Gujiya Recipe-Mawa and Dry Fruits Gujiya-Samosa Shape Gujiya-Karanji-Gugra

Preparation time-45 minutes
No of pieces-10

Ingredients:

  • All purpose flour(maida)-250 gm(2.5 cup)
  • Mawa(khoya)-100 gm(1 cup)
  • Mix dry fruits (chopped)-50 gm(1/2 cup)
  • Desiccated coconut-25 gm (1/3 cup)
  • Powdered sugar or normal sugar-3 tbsp
  • Cardamom powder-1/3 tsp
  • Ghee-2 tbsp
  • Cooking oil for frying

Method:

Dough Preparation-

  • Add 3 tbsp cooking oil in the maida and mix it properly.
  • Add water and mix it, add water and knead it into stiff dough (stiffer than roti dough).
  • Cover it and leave it for 15 minutes.

Stuffing-

  • Turn on the flame, heat a pan and reduce the flame to low.
  • Add desiccated coconut and roast it for a minute, keep stirring.
  • Take it out in a plate and keep it aside, add ghee in the same pan, let it heat.
  • Add chopped dry fruits, fry it for a minute on low flame.
  • Add mawa(khoya), cook the mawa for a minute on low flame, keep stirring.
  • Turn off the flame and let it cool down completely.
  • Once the mawa is cold, add sugar, cardamom powder and roasted coconut, mix it properly.
  • Stuffing is ready.

Gujiya Preparation:

  • Grease the gujiya maker or mould with ghee.
  • Take a small portion of dough, roll it into poori shape.
  • Place it inside the gujiya maker, put 2 tsp stuffing inside.
  • Apply few drops of water on the edges of the poori, close the machine and gently press the edges.
  • Take it out from the gujiya maker, Repeat the process to make gujiya from remaining dough.

Frying process:

  • Heat sufficient oil in a deep pan, keep the flame on low-medium.
  • Drop a small ball of dough to check the temperature of oil.
  • Place 3-4 gujiyas at a time in hot oil, Fry it for 4-6 minutes on low medium flame, keep flipping in between.
  • Take it out in a kitchen towel to absorb extra oil from it.
  • Repeat the frying process for remaining gujiyas.
  • Gujiya is ready to serve(Store it in a airtight container and consume within 5-7 days).

                         

Monday 21 March 2016

Rava Ladoo Recipe-Sooji Khoya Laddu-Rava Laddoo with Condensed milk-Easy Indian Sweets

Preparation time-30 minutes
No. of laddus-16

Ingredients:

  • Rava/sooji/semolina(fine)-150 gms(2 cup)
  • Desiccated coconut or fresh grated coconut -50 gm(1/2 cup)
  • Sugar or powdered sugar-50 gm(1/2 cup)
  • Cardamom powder-1/3 tsp
  • Mixed dry fruits-50 gm(1/2 cup)
  • Ghee-2 to 3 tbsp
  • Milk-50 ml(1/2 cup)
  • Condensed milk/mawa/khoya -200 gm

Method:

  • Heat 2 tbsp gheen in a pan, reduce the flame to low once the ghee has melted.
  • Add rava, roast the rava on low flame for 3-4 minutes, keep stirring.
  • Add dry fruits and roast it for 2 minutes on low flame, keep stirring.
  • Add coconut and roast it for 2 minutes on low flame, keep stirring.
  • Add cardamom powder and sugar, mix it and roast it for 2 minutes on low flame, 
    keep stirring.
  • Add condensed milk and mix it properly.
  • Add milk and mix it till the mixture turns little soft( 30-40 seconds).
  • Turn off the flame and let it cool down for a while.
  • Grease your palms with ghee and make ladoos while the mixture is a little warm. Caution: Check the temperature before starting to make ladoos.
  • Add little warm milk or ghee, if the mixture is too dry while making laddoo.
  • Ready to serve (Store it in a airtight container and consume it within 6-8 days).

                      

Saturday 19 March 2016

Kala Jamun Recipe-Khoya Gulab Jamun-Step by Step Kala Jamun Recipe-Indian Sweets

Preparation time-40 minutes
No. of Kala jamun-12 pc
Ingredients:
  • Mawa(Khoya/Khoa)-100 gm
  • Paneer (Indian cottage cheese)-25 gm
  • All purpose flour(maida)-2 tbsp
  • Baking soda-2 pinch
  • Cardamom powder-1/4 tsp
  • Powdered sugar or normal sugar-1 tbsp
  • Sugar-150 gm (1 large cup)
  • Cooking oil or ghee for frying
Method:
Sugar Syrup-
  • Add sugar and 1 cup(200 ml) of water in a pan.
  • Put the pan on flame, boil it for 20-25 minutes on low flame, keep stirring in between.
  • Turn off the flame and keep it aside.

Jamun Balls:

  • Grate/mash the mawa and paneer in a plate.
  • Add maida, powdered sugar, baking soda and cardamom powder, mix it properly.
  • Knead it continuously for 8-10 minutes( add 1-2 tbsp of milk or water if the dough is too dry), I didn't add milk or water.
  • Take a small portion of dough, check it by making one ball, If you see any crack then knead it for few more minutes.
  • Make equal size of jamun balls of the dough.

Frying process:

  • Heat oil in a pan on medium flame, ensure oil is not too hot.
  • Drop a small ball of dough to check the temperature of oil, oil is ready for frying if small bubbles start forming.
  • Put 3-4 balls at a time in oil, stir the oil continuously.
  • Fry the balls till it turns dark brown, it takes approximately 8 minutes on low flame.
  • Use spoon for flipping the balls, keep stirring the oil and flipping the balls, do it carefully.
  • Take it out from the oil and put it directly in hot sugar syrup (ensure the syrup is hot).
  • Repeat the process for frying remaining jamun balls, leave it for 30 minutes in sugar syrup.
  • After 30 minutes, Kala jamuns are ready to serve.
Note-You may stuff chopped dry fruits inside the kala jamun while making the dough balls.

                      

Wednesday 9 March 2016

Vegetable Cheesy Pasta Recipe-Indian Style Pasta-Easy and Delicious Pasta rceipe

Preparation time-30 minutes
Serving-4
Ingredients:
  • Pasta (Fusilli)-150 gm
  • Chopped onions-2 (medium)
  • Chopped tomato-2 (medium)
  • Chopped green chilli-1 to 2
  • Chopped garlic-7 to 8
  • Chopped bell pepper (capsicum)-1 (large)
  • Chopped carrot-1
  • Tomato ketchup-2 tbsp
  • Soy sauce-1 tbsp
  • Red chilli sauce- 1 tsp
  • Pasta mix(seasoning)-1 tsp (optional)
  • Crushed black pepper-1/3 tsp
  • Cooking oil-4 tbsp
  • Cheese-50 gm
  • Salt to taste
Method:
  • Boil water in a pan (approx 1 litre), add pasta, 1 tsp oil and 1/2 tsp salt in the water.
  • Cover the pan and let it boil for 8 to 10 minutes on medium flame.
  • Once pasta has boiled properly, turn off the flame and drain the water from it.
  • Heat oil in a pan, add green chilli and garlic and fry it for few seconds on medium flame.
  • Add onions and fry it for 2-3 minutes on medium flame, keep stirring in between.
  • Add carrot and fry it for 2-3 minutes on medium flame, keep stirring in between.
  • Add chopped tomato, cover the pan and cook the tomato for 3-4 minutes on low-medium flame.
  • Open the lid and stir it, Add chopped capsicum and cook it for a minute.
  • Add tomato ketchup, soy sauce and red chilli sauce and mix it properly.
  • Add boiled pasta and salt, mix it and cook it for a minute on low flame(cover the pan).
  • Sprinkle crushed black pepper and pasta mix, mix it properly and turn off the flame.
  • Grate cheese on it as per your taste and serve hot.

                    

Tuesday 1 March 2016

Sambar Recipe-How to make Easy and Delicious Sambhar-Vegetable Sambar-Sambhar Recipe

Preparation time-45 minutes
Serving-5
Ingredients:
  • Toor/tuvar dal(washed)-150 gm
  • Chopped bottle gourd (louki)-50 gm
  • Chopped carrot-50 gm
  • Chopped and peeled drumstick-50 gm
  • Chopped green beans-25 gm
  • Chopped potato-1 (large)
  • Chopped tomato-1 (large)
  • Chopped onion-1 (large)
  • Tamarind juice-1/3 cup
  • Chopped garlic-8 to 10
  • Asafoetida(hing)-1/4 tsp
  • Fenugreek seeds-1/3 tsp
  • Cumin seeds-1/2 tsp
  • Mustard seeds-1/2 tsp
  • Turmeric powder-1 tsp
  • Red chilli powder-1 tsp
  • Sambar Masala powder-3 tsp
  • Dry red chilli-2
  • Curry leaves
  • Salt to taste
  • Cooking oil-2 tbsp
Method:
  • Put the dal in pressure cooker pan, add 1/2 tsp salt, 1/2 tsp turmeric powder and 2 glass of water.
  • Close the lid and boil it for 4-5 whistles on medium flame.
  • Turn off the flame and let the cooker cool down completely.
  • Open the cooker, add all the chopped vegetables and one glass of water and stir it.
  • Close the lid and boil it for 2 whistles on medium flame.
  • Turn off the flame, once the cooker cool down then open it and stir it.
  • Turn on the flame and put the cooker on gas stove, keep the flame on low.
  • Add red chilli powder, sambar masala powder, tamarind juice and salt to taste.
  • Stir it well, cover the cooker and cook it for 3-4 minutes on low flame without whistle.
  • Turn off the flame and keep it aside the cooker samber.
Tadka or Tempering:
  • Heat a tadka pan, add oil and let it heat properly.
  • Add cumin seeds, mustard seeds, hing, garlic, dry red chilli and curry leaves.
  • fry it for few seconds and turn off the flame.
  • Gently pour the tadka in cooked sambar, stir it and close the lid, keep it aside for 2-3 minutes.
  • Sambar is ready to serve with plain rice, idli, dosa or vada.