Recipes

Recipes Tested and Tried from my Kitchen.The recipes will include appetizers, sweets, main dish, side dish,vegan recipes all around the world.

Green Paratha

May 18, 2013 By

Paratha’s are famous north indian bread which prepared in various way . It can be stuffed or just mix with some veggie’s they taste really yummmm. One such paratha am going to share today is green paratha .In this green paratha we are going make use of all green leafy vegetable and increase the nutrient content of normal parathas . This recipe is from Homely Kitchen.

Ingredients

1 cup chopped green leafy vegetable ( I have used Lettuce, methi leaves,coriander leaves and small amount of fennel leaves)
2 no green chilli
1/4 tsp each of coriander powder
1/4 tsp amchur(laundryman) powder
1/2 tsp red chilli powder,
1/4 tsp turmeric powder
Salt to taste
2 tbsp ghee

Method

Chop all the greens and green chillies. In a bowl, add wheat flour and all the greens

Mix it nicely without water, add salt and other dry masalas including chilli pd, and green chillies, add ghee also, mix properly and add water slowly to make a nice tight dough.
Heat tawa make balls from wheat flour a size bigger than lemons, roll it and cook it on tawa on both sides till its done, if needed apply a little ghee. keep the flame on medium heat.
Take out on plate and serve it hot with chutneys, tomato sauce or Curd, you can have it as it is too.

Sending to Homely Food

Cheesy Paneer butter masala

May 18, 2013 By

I wanted to try the restuarent style butter panner from long time and here i am which the rich and delicious restuarent version of butter paneer . Thanks to meenu anuty for this delicious recipe :). To see her version Click here. So lets see the recipe for this delicious restuarent style butter paneer 🙂

Ingredients

1 cup paneer
1 cup tomato puree
2 onions
1/4 cup almonds ( you can use cashews instead)
1 tsp jeera
1 inch cinnamon stick
2-3 cloves
1 tbsp ginger garlic paste
2 green chillies
1/2 tsp Red chilli pd
1 tbsp coriander powder
1 tsp turmeric powder
1 tbsp kasuri methi
3-4 tbsp butter 1tbsp
oil 2tsp
red chilli powder
Salt to taste
2 tbsp cheese grated

Method

In a mixer add roughly chopped onions, chopped green chillies, almonds,jeera, ginger garlic paste. Grind all this to smooth paste adding water if necessary.
It should have paste like consistency. In a pan heat butter with oil. Add cloves , cinnamon and saute it for a minute. Add the paste and saute it till it leaves oil in the corners.
Add the dry masala and add the tomato puree to it.Stir and adjust the consistency. Let it come to boil for few mins. In the mean time chop the paneer into cubes.
Add paneer pieces and gently fold in taking care not to break paneer pieces cook till the panner becomes nice and soft .
Add kasuri methi and switch off the gas. While serving add grated cheese on top and if you want you can garnish with coriander leaves.
Serve with roti poori or naan .

Tips

You can even you fresh tomatoes . Saute onion and tomatoes separately and then grind with the ingredients to which have been mentioned to be ground.

Sending to Homely Food

Aloo channa masala

May 18, 2013 By

My h Loves channa masala and he keeps asking for it again n again. So made these delicious channa masala with potato combination . These were even more delicious and the combination works out very well. Thanks to meenu anuty for this recipe :)This recipe is from Homely Food 🙂

Ingredients

Chick peas/Kabuli channa (soaked overnight) – 1 cup
Potatoes (medium sized) – 1 no
Onion (chopped) – 1 no
tomato (chopped – 2 no’s
Asafoetida – a pinch
Red Chilli powder – 1/2 tsp
Turmeric powder – 1/4 tsp
Coriander and cumin powder – 1/2 tsp
Green chillies – 3 – 4
Ginger garlic paste – 1tsp
Oil – 2 tbsp
Coriander leaves (finely chopped) – 1/4 bunch
Salt – to taste

Method

Soak the chick peas in water overnight in sufficient water as the chick peas grow in size after soaking them.
Pressure cook the chick peas and the chopped potatoes with some salt. Cook to 2-3 whistles or till the chick peas become tender. Keep the cooked chick peas aside.
Take a pan, Heat oil in it and place it on a slow flame. Then add asafoetida, Add the green chillies, ginger garlic paste and chopped onion, saute them till translucent.
Then add tomatoes and saute them till they are well cooked now cool this mixture and blend it in a blender.
Now heat some oil in a Stir it till it changes color to become light brown. Then add red chilli powder, turmeric powder, coriander pd and cumin powder and cook them till the raw smell goes of and the oil leaves on the side .
Add in the cooked channa and potato to the gravy and cook them for 10 mins .
If you feel the consistency of the gravy being thick you can add water and make it desired consistency as you like.
Adjust the seasonings if required. Let this mixture simmer for 15-20 minutes till the gravy becomes thick.
Garnish with fresh chopped coriander leaves and serve hot with any indian bread .

Tips

If you want this gravy to be more richer you can add cream to it in the end.
If want to skip tomatoes and onion for some reasons you can use tamarind and besan to make this a gravy consistency , But the taste may differ and they are delicious even.

Sending to Homely Food

Leftover Rice chilla / Pancakes

May 18, 2013 By

I like to use the leftover’s in a way that my h never know’s that i have made them with leftover rice 😛 . Here is recipe of that kind most of us have leftover rice some times so i made these delicious leftover Rice pancake from Homely food . These are absolutely healthy and delicious snack. Lets move on to this delicious pancakes recipe.

Ingredients

3/4 cup leftover cooked rice
1 cup wheat flour
1 tsp kasuri methi
2 green chillies chopped fine
3 tbsp chopped onion
2 tbsp grated carrot
1/2 tsp chopped ginger
3 tbsp chopped coriander/cilantro leaves
1 tsp red chilli pd
1/2 tsp cumin pd
1/4 tsp turmeric pd
salt to taste
1 tbsp oil + frying the pancakes
water as required

Method

In a bowl add wheat flour and add other ingredients excluding oil for frying . Add water to get dosa batter consistency.
Heat a dosa tawa /skillet add some oil and pour a ladle full of batter and spread it into round as we do for dosa . Let it cook on one side. If needed put little oil on side to make it easy to turn.
Flip other side once done and cook both the sides till golden brown . Once cooked, serve hot with any chutney, curd, pickle or tomato ketchup.

Sending to Homely Food

Peas Palak Rice

May 18, 2013 By

Peas and palak are a delicious green veggie’s with lost of nutrients in it. They form a wonderful combo when added to a dish and makes the dish look more delicious .Thanks to Meenu anuty for sharing this delicious Rice variety 🙂 Click here for her version 🙂

This is an simple and easy to make lunch box recipe which tastes yummy . You can have this rice with any raita and papad 🙂 Lets move on to this easy quick recipe.

Ingredients

1 cup rice
1 bunch spinach chopped
1 cup peas
1 onion chopped
1 small Tomato
1 tsp cumin seeds
1 green chilli (slit)
1/2 tsp Red chilli pd
1/4 tsp Turmeric pd
1/2 tsp cumin pd
1 tbsp Lemon juice
1 tbsp oil
salt to taste

Method

Boil rice with salt and keep it aside. In a pan heat oil, add jeera and let it splutter.
Add onion and saute till they are translucent.

Add green chilli and chopped spinach and stir them well..After the spinach has reduce its volume add peas and saute them till they are cooked.

Add red chilli pd, cumin pd, turmeric pd and little salt as the rice already has salt.
Mix well and cook till the raw smell of the masala’s goes off . Add lemon juice and mix again lightly. Finally add boiled rice and mix gently.

Don’t over mix them as the rice may break. Peas palak rice is ready to serve with raita.

Sending to Homely Food

Ragda Pattice

May 18, 2013 By

Ragda pattice are all time favorite mumbai street food . . It is usually found at places or stalls that offer chaat-based items such as bhelpuri or panipuri. This dish has two parts–ragda, a dried yellow pea soup and pattice, a fried potato cutlet. I love this street food and they are a filling meal . After having a one plate full of ragda pattice you will not feel hungry at all. Thanks to meenu anuty for sharing this delicious mumbai chaat recipe 🙂 Click here for her recipe ragda pattice 🙂

Lets Move on to recipe 🙂

Ingredients

For The Ragda

1 cup vatana (dried white peas)
2 boiled potatoes , cut into small pieces
1/4 tsp turmeric powder
1/2 tsp Red chilli powder
2 tsp ginger-green chilli paste
1/2 tsp garam masala
2 tsp grated jaggery
1 tbsp tamarind , soaked
salt to taste
1/4 tsp mustard seeds
6 curry leaves
a pinch of asafoetida
2 tbsp oil

For The Patties

2-3 potatoes
2 tbsp cornflour
salt to taste
1/4 cup chopped coriander
1 tsp chopped ginger
2 green chillies
salt to taste

oil for shallow frying

To Serve

1 cup sev or nylon
1 cup onions , chopped

Method

For the ragda

Soak the dried peas overnight.
Drain, add approximately 3 to 4 cups of fresh water and pressure cook for 3 whistles or until the peas are soft.
Prepare the tempering by heating the oil, adding the mustard seeds, curry leaves and asafoetida and stirring till the mustard seeds crackle.
Add in all the other ingredients for the ragda adding more water if required. Mix well mashing the peas slightly so that the gravy becomes thicker.
Simmer for 10 minutes and keep aside.

For the patties

Boil, peel and grate the potatoes.
Add the cornflour and salt and knead to a soft dough.
Divide into equal portions and keep aside.
Roll out each portion in to medium sized pattice.
Repeat to make the remaining mixture.
Shallow fry on a non-stick pan till the patties are golden brown and crisp.

For serving

Place 2 patties on a plate and pour the ragda over.
Top with all the chutneys. Sprinkle the sev and onions on top.
Serve immediately.

Tips

For crisper patties, use old potatoes which are used for making chips.
You might need to add some more cornflour to the potatoes if they are not dry enough.

Sending to Cook’s joy

Magamethi/ Whole green moong dhal Curry (Oil Free Dal)

May 17, 2013 By

Maghamethi / whole moong dal curry is an simple and delicious dal variety which needs very less labour and this Method which meenu anuty has given is oil free so people who are diet conscious this the perfect recipe to try with lots of protein and mineral in it 🙂

Thank you meenu anuty for this quick version of dal we enjoyed a lot . Click here to see meenu anuty’s recipe 🙂

Ingredients

1 cup green whole moong
1 tsp fenugreek seeds
2 Green chillies
1/2 tsp red chilli pd
1/4 tsp turmeric powder
a pinch of hing/ Asafortida
a small piece of chopped ginger
salt to taste
1/4 tsp Amchur pd or 1 tsp lemon juice

For garnish

Few curry Leaves
Few chopped coriander leaves

Method

Soak moong dhal and fenugreek in water for 1 hour.
In pressure cooker, cook moong with fenugreek seeds with one cup of water.
Keep for 2 whistles and once pressure cooker cools down, open the lid and roughly mash the moong or use hand blender or a spatula.
Add some more water and then add all dry ingredients ,salt, turmeric, amchur, asafoetida . Also add finely chopped green chilli with curry leaves and ginger.
Boil the dal till you get the right consistency and all the ingredients come together. Serve hot with rice or roti . Garnish them with coriander leaves.

Tips

If using lemon juice add it 5 mins before you remove dhal from heat.
You can even add chole/kabuli channa to this dal and make it more delicious and healthy .

Sending to Homely Food

Tomato soup puloa

May 17, 2013 By

We love have tomato rice but what if we make use of tomato soup in a puloa 🙂 sounds really interesting right ?! . Yes when i saw this in +Meena B anuty’s space i was also excited to try this different recipe . This rice is very easy to make and delicious variety in which you can taste the soup 🙂 Thank you meenu anuty for share this innovative recipe we loved it 🙂 Click here for meenu anuty’s recipe.

Ingredients

1 cup rice washed and soaked
1/2 cup tomato soup ( I used Campbells condensed tomato soup)
1/2 cup mix vegetables of your choice ( I have used here peas,beans, carrots and potatoes)
1 no onion sliced
1 no bay leaf
1 no dalchini/cinnamon stick
1 tsp ginger garlic paste
1 no cardamom broken
1 tsp garam masala pd
1 tsp red chilli pd
1/4 tsp Turmeric pd
1/2 tsp cumin pd
1 tbsp ghee
2 cups Water
Salt to taste

Method

Heat ghee in a pan add cinnamon , cloves ,bay leaf cardamon when they pop add onion and saute till they turn transparent . Then add .ginger garlic paste and saute.
Add mix vegetables, stir them for a min .Add the condensed tomato soup and saute till the raw smell goes.
Add red chilli pd, turmeric pd, garam masala, cumin pd, salt and stir them well . Let them cook till all the raw smell in masala’s goes off. . As i made this rice in rice cooker i didn’t allow to cook the vegetables more

In a rice cooker add the washed rice , 2 cups of water and the vegetable mixture (if you have added less salt in vegetable mixture then you can add it now ). Stir it well and cook it rice cooker.
You can even make in on stove by following the same method – cover the vessel and cook this rice in low flame (Keep an eye on it when you are making on stove top as it may need more water to cook ).

Delicious Tomato Soup puloa is ready to serve with any raita 🙂

Tips

You can also cook the rice separately with the tomato soup and then cook vegetable separately. Then you can combine both .Either way you make its going to taste delicious 🙂

Sending to Homely Food

Garlic Kulcha (Stove top)

May 17, 2013 By

We all love to have Indian breads and especially the traditional once. Kulchas is one such traditional Indian bread which is loved by every one with some spicy gravy :). Traditionally Naan and kulcha are roasted in a tandoori oven . But as we can’t get tandoori oven at home we can make them either on stove top or oven . Kulchas are
leavened flat bread . The process of making Kulcha is similar to a naan except that instead of wheat flour, here maida is used to make flat bread. Kulcha was developed in Punjab, especially Amritsar which is why even in western countries, it is common to see restaurants flaunting this flat bread as Amritsari Kulcha. It would be proper to treat Kulcha as a variant of naan.

Now lets move on to this flavorful kulcha.. thanks you meenu anuty for this yummy recipe .. Click here to see Meenu Anuty ‘s Garlic kulcha

Ingredients

3 cups Maida (plain flour)
3 tbsp curd
1/4 tsp baking soda
1/2 tsp baking powder
1 tsp sugar
salt to taste
oil for kneading.
2-3 garlic cloves chopped finely
Coriander leaves for garnish

Method

In a bowl, sieve Maida and add curd, baking powder, baking soda, salt, sugar and garlic cloves.
Knead this to a smooth dough adding water little by little.
Apply some oil to the dough and mix well. Cover the dough with wet cloth and keep it for 4-5 hours at warm place and the dough would double in size.
Knead the dough again with greased hands. Make some lemon sized balls of the dough and keep aside. Take one ball and roll it out in desired shape slowly either oblong or round.
After rolling press some chopped garlic and coriander
Roast on tawa or griddle as I did. Roast both sides and take it off. Apply some butter and serve hot with any gravy .

Tips

When we roast these kulchas with finely chopped garlic in it , It gives a very nice flavor .

Sending to Homely Food

Cake pan Veggie Pizza (From scratch )

May 16, 2013 By

Hi friends !! The much awaited reveal date for pizza has already come and sorry that am the last one to complete my challenge. Thanks to +Priya Suresh aks for this lovely group she created in the name of “Home baker challenge” where we get to bake with each month with different and delicious baking challenges being challenged by the group members. So glad am a part of it and happy to finish my first challenge. This month first challenge was challenged by +Divya Prakash of “Divya’s Culinary Journey” . She had shared an yummy recipe of pizza this month 🙂

I am great lover of pizza and my lil girl also love pizza . So i was so excited to finish this challenge soon . Pizza’s was originated from Italy and a most like fast food by all. Do u know they celebrate October month as pizza month :). So i am here with my version pizza made for Home baker’s challange.

For Pizza Sauce

Ingredients

2 tbsp Olive Oil
2 tbsp grated Garlic
2 cups Tomato Puree
1 tsp Oregano
1/4 tsp Black Pepper
1/4 tsp Chilli Flakes
2 tbsp Brown Sugar (optional)
4 tbsp Tomato Ketchup
1/2 tsp Basil Leaves

Method

Cook the Tomatoes in boiling water , when they are well done remove the skin and seeds . Grind them in a blender and make a paste
In a large saucepan heat oil , Add grated ginger ,red chilli flakes, tomato paste,basil leaves, tomato ketchup and cook them . Add remaining ingredients; mix well. Bring to a boil, stirring constantly. Reduce heat; cover and simmer stirring occasionally. Cool.
Pour into freezer containers, leaving 1/2-in. headspace. Freeze for up to 12 months.

Pizza base

Ingredients

1 envelope active dry yeast
1 cup warm water, 110° F.
1 1/2 teaspoons sugar
2 1/4 tsp 2 1/2 cups all-purpose flour
2 tsp olive oil
1 teaspoon salt
Corn meal or fine semolina for dusting

Method

Put warm water in a cup; sprinkle yeast over water and stir in sugar; let stand for about 10 minutes, or until it begins to bubble.
Combine 2 1/4 cups flour and salt in a large bowl; pour in oil and yeast mixture and stir until a stiff dough is formed. Turn dough out onto a floured surface; knead about 5 minutes, or until smooth and elastic. Add extra flour as needed to keep from sticking to hands and board.

Place in a large bowl greased with shortening or butter; turn dough over to coat the dough well. Cover with towel and let rise in a warm place for about 30 minutes to 1 hour.

Dough should double in bulk. Punch down the dough and shape to fit a lightly greased pizza pan which as been sprinkled lightly with cornmeal or fine semolina .

Assembling Pizza

Toppings (Of your choice)

Sliced Capsicum 1 no
Onion sliced 1 no
Tomatoes cut into circles – 1
Jalapeno cut in to circles -1 no

You can add any topping may be veggie or a fruit topping on this pizza .Above listed are toppings i used.

Method

Keep dough slightly thick around the edges. Fill with favorite filling and toppings top them with Mozzarella cheese and bake it in cake pan for about 15 to 20 minutes at 425°. I like to bake my pizza till the base gets slight brown color on top.