Sizzling Barbeque

 

Pre - Preparation Time: 15 Minutes.

Preparation Time: 15 Minutes.

Servings: 4

Ingredients

For Marinade

Hung Curd: 250 Grams

Gram Flour: 2 Tbspn

Salt to taste

Freshly Crushed black pepper: 2 tspn.

Chaat Masala: 2 tspn.

Kasuri Methi (Dry Fenugreek leaves): 1 tspn.

Finely Chopped Mint Leaves: 1 tspn.

Finely Chopped Coriander Leaves: 1 tspn.

Olive oil: 1 Tbspn.

Green Mint Chutney to serve with.

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Fresh Paneer Cubes: 200 Gram

Tomato: 1 Medium

Cubed Onion: 1/2 Bowl

Blanched Cubed Cauliflower: 1/2 Bowl

Method

For Marinade, In a bowl, take hung curd.

Add gram flour, salt, chaat masala, kasuri methi, olive oil, crushed black pepper, finely chopped mint and coriander leaves and mix it well. Marinade is ready.

Add paneer cubes, tomato cubes, onion cubes, blanched cauliflower cubes to this mixture.

Put that bowl in refrigerator for half hour to 1 hour.

Arrange these marinated cubes in a barbeque sticks.

Take some oil into a crust plate. Put these sticks on this plate.

In a preheated oven, let them grill for 10-12 minutes.

Apply some butter or oil and sprinkle some chaat masala.

Server it hot with Green Mint Chutney.

Enjoy !!!

Note: Also you can use other veggies and even fruits like pineapple 

Mint - KIWI Cooler

Mint - KIWI Cooler

Preparation Time: 10 Minutes
Servings: 2

Ingredients

Kiwi Fruits: 4 Nos.
Mint Leaves: 2 Tbspn.
Lemon zest: 1 tspn.
Chaat Masala: pinch
Salt to taste
Sugar: 1 Tbspn.

Method

In a mixture bowl, Add three chopped kiwi fruits, Mint leaves, Sugar, Salt, pinch of chaat masala and blend it well for 1 minutes.

Add  lemon juice and a lemon zest to it and Mix it well.

Take half kiwi fruit and chop it in equal small dices.

Make round slices from rest of the half kiwi fruit.

In a martini glass, Add the small dices of kiwi fruit first.

Garnish the glass with kiwi fruit slices.

Add some crushed ice to it.

Finally pour the kiwi fruit slush to the glass.

Garnish it with Mint leaves.

Serve it chilled.

Goes best in the HOT summer Afternoon... !!!

ENJOY.

Pasta In Red Sauce

Pasta in Red Sauce

Pasta in Red Sauce

Pre-Preparation Time: 20 minutes
Preparation Time: 10 minutes

Ingredients

Cooked Fusilli Pasta: 2 Cup
Finely chopped garlic: 2 tspn
Finely chopped tomatoes: 3 no
Finely chopped onion: 1 no
Tomato sauce: 2 Tbspn
Cream: 3 to 4 Tbspn
Salt to taste
Chilly Flacks: 1 to 2 tspn
Oregano: 1 tspn
Tobasco sauce: 3 to 4 drop
Cheese as required
Olive oil: 2 Tbspn

Method

In a pan, heat the oil.

Add chopped garlic to it and sauté for 1 minute.

Add onion and some salt and sauté for 1 minute.

Add chopped tomatoes, chilly Flacks, oregano and salt and sauté for some time.

Add tomato sauce and Tobasco sauce and saute it.

Take a mixture jar and churn it till it becomes smooth gravy. Red Sauce is ready!!!

Now in a pan heat this Red Sauce in a pan and add cooked pasta to it and sauté it for 5 minutes.

Add cheese to it and serve it hot!!!

Enjoy!!!

Ragi Paddu

Ragi Paddu 

Pre-Preparation Time: 5 Minutes.

Preparation Time: 5 Minutes.

Servings: 2

Ingredients

Idli Batter: 2 Cup
Ragi flour: 1/2 Cup

Chopped onion: 1 medium

Chopped capsicum: 3 Tbspn.

Chopped carrot: 1 Tbspn.

Blanched corns: 1 Tbspn.

Chopped Green Chilly: 1

Oil: 2 Tbspn

Urad Dal: 1 Tbspn.

Cumin Seeds: 1 tspn

Curry leaves: 6 to 7

Method

Take a pan, heat 1 tbspn oil and add cumin seeds. 

Add green chillies, curry leaves, urad dal, onion, capsicum, carrot and corn. 

Saute them for 2 to 3 minutes.

Add this mixture to the idli batter and mix it well.

Add ragi flour and mix well.

Greece the paddu pan and pour the batter into it.

Cook for 1 minute.

Turn all the paddu and cook them for 1 minute.

Arrange them in a serving plate and serve it with coconut chutney.

Enjoy!!!

Ragada - Patties

Ragada Patties 

Pre-preparation time: 20 Minutes

Cooking time: 30 Minutes

Servings: 2

Ingredients

For Ragada:

Dry green peas: 100 grams

Finely chopped onion: 2 nos

Finely chopped tomatoes: 2 nos

Green chilly and garlic paste: 2 to 3 Tbspn

Curry leaves: 6 to 7

Coriander Leaves: 1 Tbspn

Oil: 3 Tbspn

Red chilly powder: 1  to 2 Tbspn

Turmeric Powder: 1/2 tspn

Mustered seeds: 1 tspn

Asafoetida (Hing): Pinch

Garlic and red chilly paste: 1 Tbspn

Lemon Juice: 2 Tbspn

Garam masala: 1to 2 tspn

Salt to taste

water as required

For Patties:

Boiled Potatoes: 4 Medium

Corn Flour: 1 Tbspn

Coriander Leaves: 1 Tbspn

Salt to taste

Freshly Crushed Black Pepper: 1 tspn.

Green Chilly Paste: 1 tspn

Garlic Paste: 1 tspn.

Lemon Juice: 1.5 tspn

sugar: 1 tspn

Breadcrumbs: 1 Cup

Oil to shallow fry.

For Garnishing:

Thin Sev: 4-5 Tbspn

Coriander Leaves: 1 -2 Tbspn

Curd: 2-4 Tbspn

Green Chutney: 2 Tbspn

Date-Tamarind Chutney: 4 Tbspn

finely chopped onion: 2 Tbspn

Method

Ragada:

Soak dry green peas in hot water for 6 to 7 hours, Pressure cook them until 4 to 5 Whistles. 

In a pan, take oil, add mustered seeds, pinch of asafoetida, curry leaves, green chilly and garlic paste, finely chopped onion and saute till it becomes translucent then add finely chopped tomatoes and again saute.

Add salt, red chilly powder, turmeric powder and mix it altogether.

In a pan, take boiled green peas and add this sauted mixture into it and also add necessary spices as per taste and add water to make ragada. Shimmer it for 10 - 15 minutes.

Add Lemon juice and coriander leaves to it.

It's done. 

Patties:

Mesh Boiled Potatoes in a mixing bowl.

Add salt, garlic paste, freshly crushed black pepper and green chillies and sugar Mix it well.

Add corn flour(For Binding), lemon juice and coriander leaves and again mix it well.

Prepare equal sized patties from that mixture.

Cover all the patties by breadcrumbs.

Take a flat pan, saute all the patties till brown both the sides by adding some oil.

Serve:

Take a pasta plate, arrange patties in the middle of it.

Pour the prepared Ragada on them.

Add some green chutney and date-tamarind chutney into the Ragada.

Garnish the dish with Curd, some coriander leaves and Sev and onion on the top of it.

Serve it Hot. . . !!!

Multi grain Mix Veg Uttapam

Multi grain Mix Veg Uttapam

Pre-Preparation Time: 30 minutes
Preparation Time: 15 minutes

Ingredients

Multi grain flour: 1 Cup

Semolina: 1/4 Cup

Curd: 1 Cup
Finely Sliced Onion: 1 no
Sliced Tomatoes: 1 no
Finely chopped Green Chillies: 2 no
Sliced Green Capsicum: 1/2 no
Finely chopped Coriander leaves: 1/4 Cup
Water as required
Salt to taste
Oil to shallow fry

Pinch of baking soda

Method

In a mixing bowl, take multi grain flour, semolina and 1/2 cup curd. 

Mix well by adding required water and salt and baking soda. Make better like the better of rice uttapam.

Keep it a side for 30 minutes.

Heat a pan, put 2 to 3 drops of oil on it and rub with wet cloth.

Now pour the better and make small sized uttapam. Put all finely chopped vegetables on it and shallow fry them on both the sides.

Serve with curd.

Enjoy your healthy brunch or breakfast!!!

NOTE: We have used quaker multi grain oats and powdrerd it.

Sweet Pan Cake

Sweet Pan Cake

Pre-Preparation Time: 15 Minutes
Preparation Time: 10 Minutes

Ingredients

Sugar: 1 Cup
Wheat Flour: 3 Cup
Water 1/2 Cup
Ghee to shallow fry

Method

In bowl take sugar and water and blend them till sugar mix with water properly.

Now add wheat flour to it.

Mix well and make a batter like pan cake consistency.

Heat a pan. Put two or three drops of ghee on it n rub with wet cloth.

Pour better on pan and spread it make small pan cake.

Shallow fry them till they get golden brown.

Make sandwich of these pan cake by stuffing Gajar ka Halva in to it.

NOTE: Make the better before 6 to 7 hours to get fluffy and soft pan cake.

Spicy Pan Cake

Spicy Pan Cake

Pre-Preparation Time: 10 minutes
Preparation Time: 15 minutes

Ingredients

Gram Flour: 1/2 Cup
Bajra Flour: 1/4 Cup
Wheat Flour: 1/4 Cup
Chilly Paste : 1 Tbspn
Garlic Paste: 1 tspn
Ginger Paste: 1 tspn
Salt to taste
Turmeric Powder: 1/4 to 1/2 tspn
Curd: 1/4 Cup
Water if required
Oil to shallow fry

Method

Mix all flours in a mixing bowl.

Add salt, turmeric powder, chilly paste, garlic paste n ginger paste to it.

Mix well.

Add curd to it and water as required to make the better like pan cake consistency.

Take a pan, heat it properly. Add 2 drop of oil to it and rub it with a dumb cloth.

Pour the better on a pan and make small pan cake shallow fry them till they get golden brown from both the sides.

Serve hot with curd or katch-up.

NOTE: Prepare better before 5 hours so that pan cake gets fluffy and soft.