Ringan Nu Bharathu (Olo)

Ringan Nu Bharathu (Olo)

Pre-preparation Time: 10 Minutes

Preparation Time: 10 Minutes

Servings: 2

Ingredients 

Bhartha Ringan (Aubergine) : 1 Medium size (almost 200 grams in weight)

Finely chopped Onions: 1 Cup

Finely Chopped Tomatoes: 1 Cup

Garlic + Green chilly paste: 1 Tbspn

Turmeric Powder: 1 tspn

Hing Powder: 1 tspn

Salt to taste

Garam Masala: 2 tspn

Red Chilly powder: 2 tspn

Oil: 2 Tbspn

Coriander Leaves to garnish.

Method

Greece aubergine with oil well.

With the help of fork or knife, prick the aubergine from all the sides.

Roast it directly on the gas flame till it is soften and skin started to have wrinkles.

Just peal it well and mesh it well. Keep it aside.

In a pan, heat oil.

Add Garlic - chilly paste and saute for a while. Add Hing powder and finely chopped onion to it.

Saute onion till they are pink and translucent. Add finely chopped tomatoes and season it with some salt, turmeric powder and red chilly powder.

Let it become soft. Mash it well in the pan.

Add Mashed aubergine to the mashed gravy. 

Add 2 Tbspn water and season with garam masala, salt to taste and let it be cooked for another 5 minutes.

Garnish it with onion rings and fresh Coriander leaves.

Serve it HOT.

Enjoy !!!

Have it with "Bajra no Rotlo" and "Masala Chhash"...

Kashmiri Aloo in a Curd Gravy

Kashmiri Aloo in a Curd Gravy

Pre-Preparation: 10 Minutes

Preparation Time: 15 Minutes

Servings: 2

Ingredients

Baby Potatoes: 500 Grams

Curd: 1 Cup

Oil to fry potatoes

Hing Powder: 1 tspn

Cumin seeds: 1 Tbspn

Kashmiri Red Chilly powder: 2 Tbspn

Turmeric Powder: 1 tspn

Ginger Powder: 1 tspn

Cardamom & Long Powder: 1 tspn

Coriander Powder: 1 tspn

Salt to taste

Water(if needed): 1/4 cup.

Coriander Leaves to decorate.

Fresh Creme to decorate.

Method

Par boil the baby potatoes(just for few minutes make sure they are not too much soft). Peel the skin off and fork them well.

Deep fry all the potatoes till golden brown.

In a pan, heat 2 Tbspn of oil.

Add Hing powder and cumin seeds to it. Let them simmer.

Add Turmeric powder, coriander powder.

Add whipped curd into it. Now add ginger powder, cardamom&Long powder, salt to taste and in the last Kashmiri Red Chilly powder. Let it cook for a while.

Add fried potatoes to it. Add water and Close the pan with lead. Cook for another 10 -15 minutes, till the gravy is reduced. 

Take this potatoes with gravy in a serving bowl.

Top it with fresh coriander greens and  fresh Creme.

ENJOY !!!

Caffé Latte

Caffé Latte

Preparation Time: 5 Minutes

Servings: 2

Ingredients

Full Cream Milk: 3/4 Cup

Fresh Cream: 1/4 Cup

Honey: 1 tspn

Sugar: 2 Tbspn

Coffee Powder: 2 Tbspn

Water: 1/4 Cup

Method

In a sauce pan, Heat milk just till it warms somewhat. Add Sugar in that.

Add Honey and fresh Cream to it and whip it with the electric whipper in the increasing speed method at least for 2-3 minutes. Make enough of foam in the milk. 

In an other pan, brew coffee (Heat 1/4 water and add all coffee powder. Heat it till 1 simmer.)

In a serving cup (I used Martini glass, instead of traditional coffee mug), take freshly brewed coffee first.

Now, slowly keep on adding foamed milk to it.

On the top, spread that foam of cream.

Sprinkle some coffee powder on it.

Serve it HOT !!!

Enjoy :-)

Tomato Onion Chutney

Tomato Onion Chutney

Preparation Time: 15 Minutes.

Servings: 4

Ingredients

Fresh Tomatoes: 3 Medium

Chopped Onion: 2 Medium

Garlic Cloves: 6-7

Red Dry Chillies: 2 Nos.

Urad Dal: 1 Tbspn.

Chana Dal: 1 Tbspn.

Oil: 2 Tbspn

Mustered Seeds: 1 tspn

Salt to Taste

Curry Leaves: 5-6

Method

Heat Oil in a pan.

Add Urad dal and Chana dal and roast them till brown.

Add Chopped Garlic, dry Red Chilies, and roast them altogether again for 1 minute.

Add Chopped Onion and saute them till it becomes light pink and Translucent.

Add pinch of salt and chopped tomatoes to it and saute till they are soft.

Switch off the Gas.

Let it cool for 2 minutes.

Take this in a mixture Jar and add pinch of salt to that. Make a very soft paste.

Take this mixture into a bowl.

In the same pan, Heat 1 Tbspn of oil. Add pinch of asafoetida, mustered seed and curry leaves to it.

Simmer it on the chutney.

Mix it well.

The very tasty South Indian Tomato Chutney is ready to serve.

Best goes with all type of Dosa, Idli, Paddu, Rice... and many more south Indian dishes.

ENJOY !!!

It can be stored in a air tight jar almost for a week.

Kiwi Fruit & Apple Shots

Kiwi Fruit & Apple Shots

Preparation Time: 10 Minutes

Servings: 4 

Ingredients

Kiwi Fruits: 2

Apple: 1 Medium

Sugar: 1 Tbspn

Salt to taste (Pinch)

Lemon Juice: 1 tspn

Soda water: 1 Cup

Method

Pill Two Kiwi Fruits and a medium sized Apple.

Chop  Kiwi in Big Cubes.

Take Kiwi cubes into a Mixture Jar.

Add pinch of salt, lemon juice and 2 Tbspn finely chopped apple.

Blend it in a smooth paste.

In a flat plate, Spread Sugar crystal. On the edges of the serving shot glasses, apply Lemon. And then rotate those edges into the sugar crystals.

Add few chopped apple cubes first into the shot glass.

Add that Smooth paste of Kiwi fruit.

Fill the shot glass with Soda water.

Have it quickly. 

ENJOY !!!

Masala Papad Dosai

Masala Papad DOSAI (Dosa)

Preparation time: 15 Minutes.
Servings: 2

Ingredients

Dosa Batter: 250 Gms

Finely Chopped Onions: 2 Tbspn

Finley Chopped Cucumber: 2 Tbspn

Finely Chopped Tomatoes: 2 Tbspn

Finely Chopped Capsicum: 2 Tbspn

Coriander leaves for garnishing.

Salt to taste

Sugar: 1 tspn

Chaat Masala: 2 tspn

Lemon Juice: 2 tspn

Coconut Chutney to serve with.

Oil to prepare dosa.

Method

In a Dosa batter, add sugar, salt and let it rest for a while. 

On a flat pan, add a big spoon of batter and spread it evenly. Make a thin even layer.

Apply few drops of Oil to it and let it cook till it become crispy. Cook it both the sides till it is brown and crispy.

In a bowl, take finely chopped veggies. Separately mix Lemon juice, salt, and a few drops of oil. Add this mixture to the copped veggies.

Mix it well.

On a crispy Dosa, spread this salad mixture evenly.

Sprinkle some Chaat masala to it.

Cut it in triangular shape.

Serve it with traditional south indian Coconut chutney.

ENJOY !!!

Vol - Au - Vent (French Appetizer)

Vol - Au - Vent (French Appetizer)

Preparation Time: 30 Minutes

Servings: 4 Nos.

Cases:

Vol - Au - Vent Cases

Ingredients

Ready to bake Puff Pastries : 2 nos.

Milk to brush: 2 Tbspn.

Method

Defrost a Ready to Bake puff pastry sheet.

Take fluted pastry cutter and cut the puff pastry in round shape. Put them on a silicon baking tray.

Take the same size fluted pastry cutter and cut an identical size then take a slightly smaller round cutter and cut a hole in the middle of the pastry cuts.

Put the rings of pastry cut on the flat pastry cut. Arrange 3 pastry rings on a single round pastry shits.

Brush them all with milk.

Bake them in a preheated oven  at 200 degree for 10-12 minutes.

Vol - Au - Vent cases are ready. Let them cool down to the room temperature. (you can store them also for 2-3 days in a normal room temperature).

Vol - Au - Vent:

Vol - Au - Vent

Ingredients

Boiled Corn: 1 Tbspn

Finely chopped Bell peppers: 1 Tbspn

Finely chopped Paneer cubes: 1 Tbspn

Finely chopped tomatoes: 1 Tbspn

Finely chopped Onion: 1 Tbspn

Finely chopped green Olives: 1 Tbspn

Mint Mayonnaise: 2 Tbspn

Mustered Sauce: 1/2 Tbspn

Tomato KetchUp: 1 Tbspn

Olive Oil: 1 Tbspn

Liquid cheese: 1 Tbspn

Grated Mozzarella cheese: 2 Tbspn

Salt to taste

Red chilly sauce: 1/2 Tbspn

Dried Oregano: 1 tspn

Chilly Flakes: 1 tspn

Mixed Herbs: 1 tspn

Mint leaves to garnish.

Method

In a bowl, take finely chopped onion, bell peppers, corn, paneer cubes and olives. Add salt to taste and 1/2 Tbspn olive oil and mix well. Let it rest for a while.

By the time, in a mixing bowl, prepare dressing for the filling.

Take Mayonnaise, add liquid cheese, mustered sauce and tomato ketchup and mix it well. 

Add rest of the olive oil to it. And again mix it well.

Add the prepared mixture of chopped vegetables to it and mix it well.

Season it with dried oregano, Chilly flakes, and mixed herbs to it. Mix it properly.

Your filling is ready.

Fill this mixture to the prepared Vol - Au - Vent cases.

Top all the cases with grated Mozzarella cheese.

Bake these filled cases in a preheated oven for 3-5 minutes @ 180 degree.

Take them out. Garnish each Vol - Au -Vent with a mint leave and an olive ring.

Have it HOT !!!

ENJOY !!!

Farali Cheesy Grated Potatoes

Farali Cheesy Grated Potatoes

Preparation Time: 20 Minutes.

Servings: 2

Ingredients

Medium Size Potatoes: 4 Nos.

Cumin Seeds: 2 tspn

Crushed Roasted Peanuts: 3 Tbspn.

Long Chopped Green Chilies: 4 -5 Nos.

Curry Leaves: 4-5 nos.

Salt to taste

Lemon Juice: 1 tspn

Red Chilly Powder: 1 tspn

Processed Cheese: 1 Cube.

Method

Grate Potatoes and wash it properly. Drain water and sprinkle salt to it. leave it aside.

Heat oil in a non stick pan. Add cumin seeds and let them crackle for a while.

Add long chopped green chilies, curry leaves and 1 tbspn of crushed roasted peanuts. 

Drain water from the potato grates formed due to salt. 

Add these potato grates to the pan and mix it well.

Close the lead to the pan and let it cook for 4 to 5 minutes. Keep on checking and mixing in between.

Once potato grates are cooked, remove lead and add red chilly powder, salt to taste and lemon juice to it. Mix well again.

Transfer this to a serving bowl.

Garnish it with grated processed cheese and crushed roasted Peanuts.

ENJOY !!!

Gobi Manchurian

Gobi Manchurian

 

Preparation time: 25 Minutes.

Servings: 2

Ingredients 

Cauliflower pieces: 1 Bowl (250 Gms)

Chopped Spring Onions: 1/2 Cup.

Finely chopped Red Onions: 1/2 Cup. 

Finely chopped capsicum:1/2 Cup. 

Finely Chopped Garlic: 1 Tbspn.

Finely chopped Ginger: 1 Tbspn.

Green chillies (Finely Chopped) : 4-5 Nos.

Corn Flower: 3 Tbspn.

Dark Soya sauce: 2 Tbspn.

Green Chilly Sauce: 1 Tbspn.

Vinegar: 2 tspn.

Salt to taste. 

Oil to fry. 

Method 

Blanch (par boil) cauliflower pieces. 

Drain hot water from it and add all these cauliflower pieces into a chilled ice water for a while. 

Drain the water and take these pieces into a draft bowl. 

Sprinkle good amount of corn flower and coat each piece well. 

In a pan,  heat oil for frying. 

Deep fry all flower pieces until they are crispy. 

In another pan heart some oil.  

Add finely chopped Garlic, ginger and green chillies and let them become brown.

Add chopped Red onion to it and let it be brown. Add capasicum and sauté for a while. 

Add green chilly sauce,  Soya sauce and mix it well. Add salt and vinegar in the last and sauté the mixture for 2 3 minutes on the High flames. 

Add fried cauliflowers to it and mix it well. 

Make sure to have high flames throughout the cooking.

Garnish a serving bowl with cabbage leaves.  

Serve Gobi Manchurian into that.

Garnish with finely chopped spring onions.

Have it hot only 

Enjoy!!! 

Spicy moong in a curd gravy

Spicy moong in a curd gravy 

Preparation time: 15 Minutes. 

Servings: 2 

Ingredients

Moong (green beans): 1 cup. 

Long Chopped Onion: 1 medium.

Green chillies: 4 nos.

Chopped Garlic: 5 - 6.

Turmeric powder: pinch.

Mustard seeds: 1 tspn.

Salt to taste. 

Curry leaves: 5 - 6.

Thick curd: 1 Cup 

Gram Flour: 2 Tbspn.

Oil: 2 Tbspn.

Method 

Heat oil in a pan.

Add mustard seeds n let them crackeled.

Add chopped Garlic, curry leaves and green chillies to it and sauté it for a while. 

Season it with some salt and pinch of turmeric powder.

Add onion Julians to it and sauté until they become pink. 

Add boiled moong seeds n cook for 1 to 2 minutes. 

Add thick curd to it n mix it well. 

Add one cup water n close lead to the pan n cook it for another 2 minutes. 

Serve it hot with a roti or plain rice or jeera rice. 

Enjoy!!! 

Kachhi Dabeli

Kachhi Dabeli

Pre-Preparation Time: 10 Minutes.

Preparation Time: 20 Minutes. 

Servings: 4

Ingredients

Dabeli Masala:

Whole Coriender Seeds : 4 Tbspn

Sesame Seeds: 4 Tbspn

Fennel Seeds(Variyari): 3 Tbspn

Cloves: 10-12 nos.

Dry Red Chillies: 7-8 Nos.

Cinnamon stick: 1 inch

Kashmiri Red Chilli Powder: 1 Tbspn.

For Stuffing:

Boiled Potatoes: 4 Nos.

Green Chilly: 2 Nos.

Ginger: 1 Inch 

Butter: 1 Tbspn

Oil: 1 Tbspn

Cumin Seeds: 1tspn

Asafoiteda (Hing): Pinch.

Turmeric Powder: 1/4 tspn.

Sugar: 3/4 tspn

Lemon Juice: 1 tspn.

Salt to taste.

For preparing Dabeli:

Pav(Bun): 8 Nos.

Butter:2 Tbspn.

Date & Temrind Chuttney: 1/2 Cup.
Chilly Coriander Green Chuttney: 1/2 Cup.

Finely Chopped Onion: 2 Nos.
Peanut Masala: 1/2 Cup.

Pomegranate : Half Cup.

Thin Sev: 1 Cup.

Finely Chopped coriander Leaves: 1/2 Cup.

Method

Dabeli Masala:

In a pan, dry roast all the spices whole coriander seeds, sesame seeds, fennel seeds, cloves, dry red chillies and cinnamon stick till they start changing color. Let them cool for a while.

Blend them altogether in a food processor. Add red chilly powder to it and mix it well.

Masala is ready.

Dabeli Stuffing

In a pan, heat butter and oil together.

Add pinch of Hing and cumin seeds. Saute it for a while.

Add ginger and green chillies (Finely chopped). Saute it again for a while.

Add Bolied Messed potatoes and mix it well and let it cook for couple of minutes.

Season it with salt, sugar and freshly prepared Dabeli masala. Cook it for 2-3 minutes. Continuously stir in between.

Add lemon juice to it and mix it well.

Stuffing is ready. Let it cool for a minute or two.

Assemble Dabeli

Take fresh buns and Put a gentle deep cut from the middle. Don't make two parts of the bun.

On a flat pan, put some butter and saute buns from both the sides.

Open the bun cut, and apply green chuttney on one side and date temrind chuttney on the other side.

Put some dabeli stuffing inside. 

Add some masala peanuts, sev, pomogranate, some finely chopped onion and close it well.

Again saute the prepared dabeli on a flat pan with butter from both the sides.

Take it on a dish and give it a bath of sev and garnish it with some pomogranate and butter.

Serve it hot with Date-Temrind chuttney and green chuttney.

ENJOY !!!

Cinnamon Donuts

Cinnamon Donuts

Preparation Time: 45 Minutes
Pre-Preparation Time: 2.5 Hours

Ingredients

All Purpose Flour (Maida) : 2 Cups

Melted Butter: 1/4 Cup

Salt pinch

Luke warm Milk: 3/4 Cup

Sugar: 3 Tbspn

Active Dry Yeast: 1 tspn

Cinnamon powder: 1 tspn

Castered Sugar: for garnishing

Oil to Fry.

Method

Take Maida in a mixing bowl.

Add butter and mix it well.

Add Sugar, Salt, active dry yeast, cinnamon powder to it and mix it well.

By adding luke warm milk, prepare very soft dough. Make it very smooth by meshing it for 5 -10 minutes.

Let it rest for 2 hours.

After 2 hours, dough will be almost double in size (proofed).

Take it out by applying butter or oil on your palms, press it gentely to remove access air from it.

Make two big equal portions from this dough and roll them both in almost 1.5 to 2 centimeters thickness.

With help of Donut cutter (if don't have donut cutter, then you can use any round shaped cutter to cut it and to make hole, again you can use smaller round shpaed cutter), cut all the dounts from those rolls.

For remaining dough, repeat the process.

Put all the donuts on a tray and let them proof finally for 30 minutes.

Heat oil in the pan for frying.

Fry all the donuts into it till brown.

Sprinkle some castered sugar on each of them.

Serve it hot.

ENJOY !!!