October 7, 2013

Taco Shells


Ingredients

  • 3/4 Cup CornFlour
  • 1/4 Cup Wheat Flour
  • 1 Tablespoon Maida/All purpose Flour
  • Dry Corn/Wheat Flour for rolling as required
  • Oil for deep frying.
  • Salt as per taste
  • Water for Kneading

Preparation

1.     Mix all the ingredients and knead into a tight and stiff dough.
2.     Let the dough rest for 5-10 mins.
3.     Divide the dough into equal size small balls around 2 cm in diameter.
4.     Roll them into chapati's as thin as possible around 3 inches in diameter.
5.  Prick them with fork as we do not want them to puff up while frying.



6.  Roll all and keep aside.
7.  Heat oil in a wok.
8.  On medium heat fry the Taco roll's on 1 side for a minute then reverse and let it fry for another minute.
9.  Then with the help of 2 spoons fold (as show below) it and continue frying until golden brown on both sides. (Can fold after removing from wok with the help of a rolling pin and a tissue paper, but it has to be done immediately after removing from wok.)



10.  Serve with your favourite filling.


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October 4, 2013

Nankhatai – Indian Cookie

Nankhatai

Ingredients

  • 1 Cup Self raising Flour
  • 1 Cup Rawa (Sooji)
  • 1 Cup granulated Sugar
  • 1 Cup Margarine/Butter Spread (not butter, but spread with vegetable oil) (At room temperature) 
  • Pinch of Salt
  • Cardamom for Garnishing
  • Almonds & Pistachio for Garnishing

Preparation

1.     Sieve and mix the dry ingredients together and keep aside.
2.     In another bowl beat the sugar and butter spread together until the sugar melts and the mixture is light and fluffy. (Can be done by hand only)
3.     Slowly add the dry mixture in batches into the sugar butter spread mix.
4.     Mix all until combined.
5.     Roll into desired shape, garnish with chopped pistachio or almonds and arrange it on the baking tray with distances between Nankhatai's.


6.     Bake at 150 Deg Celsius for 15 mins (Keep an eye on the baking, It should not turn too brown).
7.     Switch off the oven, remove the Nankhatai's and let it cool on a cooling rack. (Let the Nankhatai’s be in the oven for another half hour (if require more crispy).)

Nankhatai

8.     Cool and store it in an airtight containers.

Tip


  • Design funny characters for children.
  • Use cardamom black seeds for making eyes.


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September 28, 2013

Home made Paneer (Indian Cottage Cheese)

Nice and soft, not hard and rubbery. Making paneer at home hardly requires any time and that it comes without any preservatives. Store it in fridge for 2-3 days (I do not keep longer- but it can stay for 6-7 days) or deep freeze it. Just defrost before using, by dipping it in hot water and you are done.

This Matar Paneer (No onion no garlic) taste Awesome with this home made paneer or may be give a try to this Vegetable Paneer Kofta.


Home made Paneer (Indian Cottage Cheese)

Home made Paneer (Indian Cottage Cheese)




Ingredients

  • 1 Ltr. Full Fat Milk (Full fat preferred)
  • 1 Lemon medium sized (1 tablespoon vinegar)


Preparation

1. Boil milk in a pan. 
2. Once the milk comes to a boil, switch off the gas. Let the milk stand for 1-2 mins.
3. Meanwhile squeeze the juice of lemon in a small bowl and add equal quantity of water.
4. Add this lemon juice / Vinegar to the milk and stir it. (Add more if required)
5. Once the milk gets curdled , the paneer or the solids gets separated from the green and watery whey. If you do not see a watery whey (it means there is still some amount of solids in the water), you can add more of lemon juice/Vinegar.






6. Strain the mixture into a muslin cloth through a strainer.




7. Rinse the mixture thoroughly with cold water so that the traces of lemon juice/Vinegar is removed completely.
8. Wrap the mixture into the same muslin cloth and remove excess water. 
9. If you want paneer cubes, just after step 8  put a heavy pan with weight (Simply add water in the same pan you used to curdle the milk) on it so that the water comes out of the paneer and it becomes more firm. For cubes one should keep under the heavy pan for atleast 60 mins. 





Your Paneer is ready. It should make around 225-250 gms of Paneer from a full fat milk.

Try the Kale, Broccoli and Paneer Sandwich or the Brocooli and Paneer Paratha and let me know how it turned out. 





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September 10, 2013

Aloo Saag (Potato Gravy)


Ingredients

  • 4-5 Medium sized boiled potatoes.
  • 1 tsp oil
  • 1 tsp Jeera
  • 2-3 Crushed Long (Cardomom)
  • 1 tsp Haldi (Turmeric)
  • 1-2 tsp Garam Masala (as per taste)
  • 1 tsp Amchur powder
  • 1-2 Green chillies chopped finely
  • 1 tsp ginger chopped finely
  • 3-4 Cups water.
  • Salt

Note

tsp - Teaspoon
tbsp - Tablespoon

Preparation

1.    Mash the boil potatoes add water and put it on the gas on slow flame.
2.    In a small wok, take 1 tsp oil. Let the oil heat properly , then add Jeera. Jeera should crackle properly and turn dark brown. Add the crushed long in it.
3.    Once it also turns brown, add green chillies, ginger and add it into the potatoes mixture.
4.     Add Salt, amchur powder, garam masala and let it boil on slow gas for 10-15 mins.
5.     Enjoy this with Roti’s , Puris or Bedai.




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Bedai (Dal Puri's)

Bachpan aur aapke des (gao/village) ...we call gao as des.....ka swad...Simply love it........My mother use to make it on some occasions and generally on Sarad.........Simply yummy......Also when we use to go to our Kul Devi, this is served as a breakfast early morning..........And I bet you cannot have just one.......you simply go on eating it with the super tasty aloo saag..........simply love it......

 
Bedai

Ingredients

¼ cup udad dal washed and soaked for 5-6 hrs.
2 Cup wheat flour
Oil 1 Tablespoon
Salt
Ajmain (Caroom seeds)
Jeera (Cumin seeds)
Haldi (Turmeric)
Garam Masala
Oil for frying

Preparation (Step by Step pictures down)

  1. Knead the dough with 1 tablespoon oil, 1 tsp ajmain, salt. It should not be too stiff. 
  2. Let it rest for 1 -2 hrs.
  3. Grind the udad dal coarsely.
  4. In a kadai or pan, take 1 tablespoon oil, add 1 tsp jeera, 1tsp turmeric and   udad dal. now add 1-2 tsp garam masala, 1 tsp salt.
  5.  Cook on slow flame till all the water evaporates and the dal is done. It should be  dry.
  6.   Let the mixture cool.
  7.   Divide the dough into equal sized balls around 1 inch in diameter. 
  8.   Take 1 ball and start pressing it and making a hole in center and add the stuffing into   it. (Or alternatively Roll out a 2 inch puri and add the stuffing into it.) Seal it and      again roll into 2 inch size puri.
  9.   While rolling the puri be careful not too apply too much pressure or the dough will    crack and all the stuffing will come out. It should be thick puri.
  10.    Fry on medium to slow flame from both sides.
  11.  Serve it with hot and spicy Aloo Saag.


Check out different types of Paratha's and Puri's by clicking here



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April 26, 2013

Veg Manchurian (Without Ajinomoto)

I love the way Indo-Chinese food is made, first due to the taste it imparts and secondly one can sneak in many vegetables in it and knowing this too it is eaten happily by children's and fussy adults. 


I mentioned Indo-Chinese (Indian Chinese Cuisine) as it is the adaptation of Chinese Seasoning and cooking techniques to Indian tastes though many are vegetarian dishes. The Desi Chinese cuisine is said to have been developed by small Chinese community that has lived in Kolkata for over a century. Chinese food is now an integral part of the Indian culinary scene. (Source Wikipedia)

There are two different variants of making this Manchurian, dry or with gravy. The dry ones are generally used as starters and the gravy along side the fried rice. Both are prepared using basic vegetables like cabbage, carrots, capsicum, spring onions, garlic. The vegetables can be finely chopped in a food processor or simply using knife or grated. All purpose flour is added to bind everything and then it is fried and lastly it is stir fried in soya sauce and red chilli sauce. Many recipes call for use of MSG (Monosodium gluatomate) to increase taste profile, I avoid it or never felt the need to add it. I also prepare this without onions and garlic for my parents. Will someday post the recipe of it too. 



I have made many tries for this when I started cooking this. Earlier as a beginner I use to add water. But that was wrong. Water is not needed in this at all. Water released from the vegetables is enough to bind it. I even add a tablespoon of cornflour to the mix to make it more crispier.




So here goes the recipe:

Veg Manchurian

Veg Manchurian

Veg Manchurian

The post is updated to my old post on 25-May-2018 with more descriptive content and updated pictures.



Ingredients for Manchurian Balls

  • 1/4 cup Green Capsicum finely chopped (into small squares) 
  • 1/4 cup Mix of Yellow and Red Capsicum finely chopped (into small squares) 
  • 1/4 cup Green Onion leaves finely chopped (optional, I do not add when  making the no onion no garlic version )
  • 1/4 cup Carrot finely chopped 
  • 1/4 cup Cabbage Shredded   
  • 1/4 cup Green onion leaves (optional, I do not add when  making the no onion no garlic version )
  • 1/4 cup All purpose flour (Maida) (More may be required depending on the water content, but do not add too much or else the balls has a rubbery texture)
  • 1 tablespoon cornflour (For making it crispier)
  • 1 teaspoon Grated Ginger 
  • 1 teaspoon Grated Garlic (optional, I do not add when  making the no onion no garlic version )
  • Salt as per taste
  • Oil for frying

Note: List of vegetables is as per choice. But after a few try here and there I noticed this combination makes a perfect crisp Manchurian. 



Ingredients for Manchurian Gravy

  • 1/2 tablespoon Green Capsicum cut lenghtwise
  • 1/2 tablespoon Mix of Yellow and Red Capsicum cut lengthwise (optional)
  • 1/2 tablespoon Carrot cut lengthwise
  • 1/2 tablespoon Cabbage lengthwise
  • 1 tablespoon of green onion  Bulbs cut lengthwise (optional, I do not add when  making the no onion no garlic version )
  • 1/2 tablespoon of green onion leaves for garnishing (optional, I do not add when  making the no onion no garlic version )
  • 1 tablespoon cornflour 
  • 1  tablespoon Soya sauce
  • 1/2 tablespoon vinegar
  • 1 teaspoon Grated Ginger
  • 1 teaspoon Grated Garlic (optional, I do not add when  making the no onion no garlic version )
  • 1 Cup water
  • Salt as per taste
  • 1 tablespoon Oil 



Manchurian Balls Preparation

  1.  Mix all the ingredients together in a bowl.
  2. Make a thick dough by mixing and pressing all the vegetables in the flour. Do not add water. The vegetables will release water and make a firm dough.
  3. Divide the dough in equal sized balls around 1 inch in diameter.
  4. Deep fry the balls on medium heat until dark golden brown.
  5. Keep it aside until gravy is prepared. (This can be prepared 1/2-1 hour earlier also)



Gravy Preparation 

Note: Prepare the gravy just before serving else the balls will soak all the gravy and it will become too thick.
  1.  In a pan, take oil. Once hot add onion bulbs, garlic, ginger and saute until onion is translucent.
  2. Add the remaining vegetables and stir fry for 1-2 mins. 
  3. Add Soya sauce and vinegar. Now add the water and let it come to a boil.
  4. In another bowl mix cornflour in 2 tablespoons of cold water.
  5. Add the cornflour mixture (1 tablespoon cornflour in around 1/4 cup of water) in the gravy and let it come to a boil.
  6. Add the Manchurian balls and let it boil for 1 min and garnish with chopped green onion leaves.
  7. Serve Immediately.


Tips:


Add the manchurian balls in the last just before serving, as this will prevent all the gravy getting soaked in it..

For parties or potluck, you can prepare the balls days in advance and store them in freeze. I always keep a batch stored in freezer for emergency purposes.

      Prepare the gravy in advance without cornflour.

       Just before assembling heat the curry add the cornflour mixture and the balls and you are done.
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    April 25, 2013

    Bhatura (Without oil in dough or Baking pwd in dough)

    Bhatura....A dish which by default goes with chole. Soft and crunchy, yes I am saying both as it has to be soft and at the same time I like its top to be on the crunchier side. Serve this with chole and you do not need anything else. So here goes the recipe:





    Bhatura



    Bhatura









    Ingredients

    • 2 cups Maida (All purpose Flour )
    • 1/2 cup Yogurt  (Optional, but this makes it real soft and tasty. Earlier I use to skip this)
    • Salt as per taste
    • Oil for frying

    Preparation

    1. Prepare a dough by mixing Maida , yogurt and salt. The dough should not be stiff and not to soft.
    2. Let it rest for 2 hrs (Can make instant also let it just rest for 10 mins. I always make it instant)
    3. Heat sufficient oil for frying
    4. Divide the dough into equal sized balls.
    5. Roll out each ball into round or oval shape. Should be even all around else it will not puff up. 
    6. Fry the Bhaturas on high heat. While frying light press the Bhatura from mid-centre  to sides so that it gets puffed, with the back of your spoon.
    7. Enjoy it with Chole.


    Check out different types of Paratha's and Puri's by clicking here



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    April 4, 2013

    Home made Mawa (Khoya) from Milk

    Ingredients

    1 Ltr. Full Fat Milk

    Note

    You will require a heavy bottom pan completely clean with no food traces or else the milk will curdle. Eg: A heavy Kadai(Frying wok) or a non stick Kadai with good heavy base.

    Preparation


    1.  Add the milk into the pan  let it boil on a slow flame stirring occasionally.
    2.     Keep stirring in between once the milk starts boiling. (Slow flame only)
    3.     When malai (cream) starts to form start putting it on the edges of the pan swiftly.


    Home made Mawa

    4.     Keep stirring and putting the cream on the edges until no milk remains.






    5.     Let it cool.

    Your mawa is ready. It should make around 225-250 gms of mawa from a full fat milk.




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