Tawa pulov

  Tawa pulov is a famous street side food in Mumbai. It is easy to make in home. Tawa means pan , as this recipe is made using pan it gets the name. it can be made with leftover rice.

Requirements:

Cooked rice - 2 cup

Mixed vegetables

 (carrot, beans , potato, peas and cauliflower) – 1 cup

Tomato puree – 4 tbs

Chilly powder – 1 tbs

Pav bhaji masala – 1 tbs

Butter – 1tbs

Salt to taste

Method:

Heat butter in a pan , add sliced onions and sauté well till translucent.

Add the vegetables and sauté till partially cooked.

Add the chilly powder , pav bhaji masala and required salt. Sauté well.

Add little water and allow to cook for five minutes.

Add cooked rice and mix well.

Serve hot with raita.

Macaroni masala delight

Ingredients: 

Elbow macaroni-180 gm

Ghee or cooking oil -4 tsp

Chopped onion – 250 gm

Tomatoes chopped -4000 gm

Red chilli powder- 1 tsp

Garam masala powder- 1 tsp

Ginger-garlic paste -1 tsp

Salt – to taste

Lemon juice- 1 tsp

Coriander leaves- required 

Method:

Boil macaroni for 7-8 minutes in sufficient water.

Drain the hot water and pour cold water over the macaroni.

Drain again and keep aside.

Heat the ghee or cooking oil in a frying pan.

 Add finely chopped onions and sauté for 3-4 minutes.

 Add chopped tomatoes and cook till soft.

Add red chilli, garam masala, ginger-garlic paste, salt to taste and cook for a few minutes .

Add cooked macaroni and lemon juice.

Mix well and serve hot.

Garnish with finely chopped coriander leaves. 

Sev

Ingredients

Bengal gram flour (besan flour) -1 cup

Hot oil -2 tbsp

Asafoetida – ¼ tsp

Turmeric powder – ¼ tsp

 Salt –to taste

Oil –for deep-frying

Method

 Combine the besan flour , oil , asafoetida, turmeric powder, salt and approximately 3 tablespoons of water to make a stiff dough.

Fill the doughy into a sev “press” and press out thin strands into hot oil. Deep fry on a slow flame till light brown and crisp.

Cool and store in an air-tight container.

Papadi

Ingredients

Plain flour (maida) -2 cups

 Ajwan (omum)-2 tsp

Oil-1 tbsp

Salt –to taste

Oil-for deep-frying

Method

Mix the flour, Ajwan, oil and salt and add enough water to make a firm dough.

Knead well and roll out into small thin rounds of about 1 ½ inch without using flour if possible. Prick with a fork.

Deep-frying in hot oil over medium flame until golden brown and crisp.

Cool and store in an airtight container.

Use as required. 

Fresh garlic chutney

Ingredients

Garlic cloves (peeled) - 1 cup

Chilli powder-1 tbsp

Lemon juice -2 tsp

Salt –to taste

Method

Combine all the ingredients in a blender with ¼ cup of water and grind to a fine paste.

 Before using, dilute with water and use as required.

Green chutney

Ingredients

Mint leaves chopped – 2 cups

Coriander leaves chopped – 1cup

Large onion-1 no

Lemon juice – 2 tbsp

Sugar-1 tbsp

Green chillies-4 to 6 nos

Salt –to taste

Method

Combine all the ingredients and grind to a smooth paste in a blender using very little water.

Refrigerate and use as required.

Khajur imli ki chutney

Ingredients

Dates deseeded-2 cups

Tamarind deseeded- ¼ cup

Jaggery grated -1 cup

Chilli powder- 1 tsp

Asafoetida –a pinch

Salt – to taste

Method

Wash the dates and tamarind and place them in a saucepan.

Add the jaggery, chilli powder, asafoetida, salt and 4 cups of water and simmer for 20 to 25 minutes.

Cool and strain the mixture through a sieve.

 Use as required. Store refrigerated.

Urad dhal poori

Ingredients

Urad dal (black gram) - ½ cup

 Ajwan seeds (omum) -1 tsp

Asafoetida (hing) – ¼ tsp

Whole wheat flour -1 cup

Oil -1tsp

Oil – for deep-frying

Salt – to taste

Method

Clean , wash and soak the urad dhal for 2 to 3 hours. Drain completely.

Puree the dhal in a mixer using ¼ cup of water to make a fine paste.

Combine with the omum seeds, asafoetida, wheat flour and salt and knead into soft dough.

Add the oil and knead again.

Cover the dough with a wet muslin cloth and allow resting for 10 minutes.

Divide the dough into 12 equal portions and roll out each portion into a circle of 3 inch.

Deep fry in hot oil over a medium flame till the pooris puff up and both sides are golden brown.

Serve hot with the dahiwale aloo ki subzi.

Aloo gobhi ( potato and cauliflower curry )

  This curry is popular sidedish for roti. Both potato and cauliflower are favorite veggies for most of the people. This subzi is a quick recipe which can be made within minutes.

Requirements :

Potato - 2

Cauliflower - 1 small cup

Oil - 3 tsp

Cumin seeds – ½ tsp

Chilly powder - 1 tsp

Garam masala – ½ tsp

Tomato puree -4 tbs

Salt – to taste

Method :-

Heat oil in a pan ,add cumin seeds followed by onion and sauté well.

Add cubed potato and sauté till golden colour.

Add cauliflower florets and sauté.

Add chilly powder, garam masala and required salt and tomato puree and cook in a low flame.

Garnish with coriander leaves.


http://cuisinedelights.blogspot.in/2012/06/spotlight-curries-gravies-announcement.html
http://riappyayan.blogspot.in/2012/01/announcement-of-my-event-spotlight.html

WINNER OF WTML MAY 2012

 I HAD ALREADY POSTED THAT I AM THE WINNER OF WTML MAY 2012 . TODAY I RECIEVED THIS BOOK FROM GAYATHRI RAANI OF GAYATHRI'S COOKSPOT http://sizzlingveggies.com/events/wtml-event-round-up-and-getaway-winner/ . THANK YOU GAYATHRI. SOON I WILL BE POSTING RECIPES FROM THIS BOOK.

SHARANYA

PUNJABI FOOD

Punjabi food

  I made this punjabi meal  which contains naan , beetroot poori, bindhi crispies, aloo mattar stew , channa masala, vermiceli kheer and fruit curd rice.

  Here i shared the method of beetroot poori , other recipes i will add later.

Beetroot poori:

Ingredients: 

Beetroot- ¼ kg

Wheat flour- ½ kg

Salt- to taste

Oil – for fry

Method:

Clean the beetroot and grind it .extract the juice, and sieve it.

Add the beetroot juice and salt with wheat flour.

Make thick dough.

Heat the oil in a pan and fry the poori.

Serve hot with any gravies.

http://www.tomatoblues.com/2012/06/show-me-your-hits-event-announcement.html

Ladiesfinger yogurt gravy ( Bhindi dahi gravy )

 This gravy was best combo with roti and naan. Even children will like its taste. As we are adding curd , there won’t be any stickiness  of lady’s finger.

Requirements :

Lady’s finger   - 1  cup

Curd  -- 1 cup

Onion – 1

Ginger garlic paste – 1 tbs

Chilly powder – 1 tsp

Coriander powder – 1 tsp

Garam masala  - 1tsp

Coriander leaves

Method :

 Heat pan , pour oil and sauté lady’s finger well and keep aside.

Heat oil , add chopped onion and sauté. Add fried lady’s finger followed by all the masala and  salt.

Add the curd and mix well.

Allow to boil for two minutes .

Garnish with coriander leaves.

Serve with plain rice , phulkha, naan.

Carrot Beans poriyal ( stirfry )

 This poriyal is my all time favorite. This recipe was a sure recipe in many marriage lunch menu.

Requirements :

 Carrot ( chopped ) – 1 cup

French Beans ( chopped )  - 1 cup

Shallots ( chopped ) – 2 tbs

Chilly powder – 1 tsp

Coriander powder – 1 tsp

Grated coconut – 2 tbs

Oil – 1 tsp

Curry leaves

Method :

 Heat a pan , add oil followed by shallots and curry leaves.

Add carrot and beans and stir well. Add masala and required salt . cook in a low flame with closed lid.

Stir in between cooking.

Add grated coconut and stir well.

Serve with sambhar sadam , curd rice or plain rice.



http://www.tomatoblues.com/2012/06/show-me-your-hits-event-announcement.html

http://sangeethaskitchen.blogspot.in/p/spicy-treats-event-schedule.html

Cucumber roti

  Roti / chapatti is preferred food for dinner in most of Indian homes. It will be boring to have plain roti daily although, we have it with different curries. This roti is one of my variations to plain roti.

  Cucumber contains lot of water content 96.4 % - which makes it both refreshing and low in calorie.

Requirements :

Wheat flour – 2 cup

Cucumber ( grated ) – ½ cup

Garam masala – 1 tsp

Salt to taste

Water ( if required )

Method :

 Add garam masala ,salt to the flour and mix well.

To this add the grated cucumber and mix well to dough .

Allow to rest for half an hour.

Press into roti and cook.

Serve with gravy or raita.

Cucumber carrot raita

   Raita are good combo with briyani and other variety rice. It can be served with stuffed parathas.

Requirements :

Grated cucumber – ½ cup

Grated carrot – ½ cup

Curd - 2 cup

Garam masala – ½ tsp

Salt to taste

Method :

 In a bowl , mix the vegetables , salt and masala well.

To this add the curd.

Serve chill by refrigerating.

Mushroom N potato gravy

 In this gravy I combined mushroom with the potatoes. Adding potatoes will make the gravy thicker. This gravy goes well with roti, naan , pulkha, rice / pulov.

  Requirements :

  Potato – ¼ kg

Mushroom – 100 g

Onion – 1

Chilly powder – 1 tbs

Garam masala – ½ tsp

Ginger garlic paste – 1 tsp

Tomato – 2

Coconut paste – 1 tbs ( optional )

Method :

 Heat oil in a pan , add chopped onion and sauté till translucent.

Add ginger garlic paste and tomato.

Add chopped mushroom and potato cubes and stir well.

Add chilly powder , garam masala and required salt.

Add little water and cook in medium flame with closed lid for five minutes.

Add coconut paste and allow to boil for two minutes.

Serve with roti / pulov.

MUSHROOM CAPSICUM PULOV

   In this pulov I used yellow bellpepper , which gives unique flavour and also appealing.

Mushroom capsicum  pulov

Ingredients:
 Raw Rice -2 cups
Mushroom-1 ½ cup
Tomatoes -2
Yellow capsicum - 1
Onion -1
Cinnamon -2 inch stick
Cloves -4
Cardamom -1 pod
Bay Leaf -1
Garlic pods -2
Dried Fenugreek Leaves/ Kasuri Methi -2 tbsps
Salt -to taste
Oil -2 tbsps
For grinding:
Cumin Seeds -2 tsps
Whole dried red chilies (mildly hot) -8-10
Onion -1 small
Garlic -5 pods
Fresh Coconut (grated) -2 tbsps
Oil -1 tbsp
Peel and chop onion roughly.
Peel and roughly chop garlic pods.
Heat oil in a pan; add all paste ingredients except coconut.
Stir-fry until onion turns translucent and remove from heat.
Once cooled, grind the fried ingredients along with coconut into smooth paste.

Method of preparation:
Wash, remove ends and chop tomato into small pieces.
Peel and chop onion.
Peel and crush garlic pods.
Heat oil in a heavy bottomed vessel, add cinnamon, cloves, cardamom, bay leaf, garlic and chopped onion.
Fry until onion turns translucent, and then adds chopped tomato and cook until tomato turns soft.
Then add the ground masala paste, dried fenugreek leaves, mushroom , capsicum and salt.
Stir-fry for a minute or two add the raw rice and 4 cups of water.
Cook covered on low flame for 30-40 minutes or until the rice is thoroughly cooked.
Serve hot with any raita. 

Mushroom N capsicum curry

Bellpepper goes well with any veggie.  This curry is a combination of bellpepper with mushroom.

  Requirements :

  Bellpepper ( yellow / red ) – 1

Mushroom – 100 g

Onion – 1

Chilly powder – 1 tbs

Garam masala – ½ tsp

Ginger garlic paste – 1 tsp

Tomato – 2

Method :

 Heat oil in a pan , add chopped onion and sauté till translucent.

Add ginger garlic paste and tomato.

Add chopped mushroom and capsicum and stir well.

Add chilly powder , garam masala and required salt.

Add little water and cook in medium flame with closed lid for five minutes.

Serve with roti / pulov.




http://cuisinedelights.blogspot.in/2012/06/spotlight-curries-gravies-announcement.html
http://riappyayan.blogspot.in/2012/01/announcement-of-my-event-spotlight.html

http://akilaskitchen.blogspot.sg/2012/06/dish-name-starts-with-m.html

Bengal gram vadai curry ( gravy with fritters )

I tried  a different version of usual vadai curry, a famous sidedish in madurai region. i made small pakoras and add them to channa curry. It tastes nice with dosa.

Ingredients:

 Bengal gram-1 cup

Onion -200 gm

 Tomato -200gm

Ginger and garlic paste- 2 tsp

 Red chilly powder-2 tsp

Coriander powder -3 tsp

Turmeric powder- ½ tsp

For pakoras:

Oil-for fry

Besan flour-1 cup

Onion – 1 no

Green chilly-4 nos

Mint leaves- ¼ bunch

Coriander leaves- ¼ bunch

For seasoning:

 Oil -2 tbsp

Cinnamon- 1 inch piece

Cloves -2 nos

Aniseeds- 1tsp

Bay leaves-1 no

Chopped mint leaves-2 tsp

Chopped coriander leaves-2 tsp

Curry leaves- 3sprig

Method:

Mix besan flour, onion, mint leaves, coriander leaves, green chilly, salt and required water. Make a pakoda batter Consistency.

Deep-fried the batter into small pakoras.

Soaked the bengal gram for 10 hour and boiled it.

Heat oil adds cinnamon, cloves, aniseeds, bay leaves, mint leaves and coriander leaves.

Add onion, ginger and garlic paste, green chilly and tomato. sauté well.

Add red chilly powder, coriander powder and turmeric powder.mix well leaves few seconds.

In addition, add cooked chana, required salt and 2 cup of water and allow boiling.

Add the pakoras before serving and garnish with coriander leaves and mint leaves. 

Baby potato n garlic in tamarind sauce ( Urulai poondu kulambu)

 Poondu ( garlic ) kulambu is well known to all south Indians. This gravy I saw in a cookery show presented by chef Dhamu a long back. This recipe contains a lot of garlic which has the property of lowering blood cholesterol.

Requirements :

Baby potato – ½ kilo

Garlic – a handful

Pearl onion – 10 nos

Tamarind paste – 2 tbs

Chilly powder – 2 tbs

Coriander powder – 2 tbs

Coconut paste – 1 tbs

Sesame oil -  1 tbs

Method :

  Heat oil , add cumin, fenugreek seed and curry leaves.

  Add onion and garlic . sauté well till becomes translucent.

Add baby potato , chilly powder and coriander powder.

Add tamarind paste and a cup of water.

Add required salt  and allow to cook for few minutes.

Now , add the coconut paste and allow to boil.

Urulai poondu kulambu is ready to serve.

Best combo with plain rice and curd rice.

Aloo matter (Peas N Potato Gravy)

Requirements :

Peas (cooked) -  1 cup

Potatoes (Boiled and cubed) – 1 cup

Onion – 3

Tomato – 2

Green chilly  -5 -6

Ginger garlic paste – 1 tbs

Garam masala – 1 tbs

Cfor seasoning :

Oil – 1 tbs

Cumin seeds – ½ tsp

Method :

Heat oil  , fry cubed potatoes till red.

Heat oil ,add cumin ,ginger garlic paste, onion , crushed green chillies.

Sauté well.

Then   add tomatoes and cook till oil separates.

Add cooked peas, garam masala, salt and ½ cup water , cook for few minutes.

Add fried potatoes and sauté for five minutes.

 Serve with chappati /roti.