Dec 31, 2011


Dec 29, 2011

Gobi Soya Nuggets Dry Manchurian

Gobi/Cauliflower - 1 medium
Soya Nuggets - 50gms
Onions - 3
Tomatoes - 4
Green Chilly - 2
Capsicum - 1
Garlic - 4-5 big pods
Ginger - 2inch
Tomato Sauce - 3tbs
Dark Soya sauce - 2tbs
White Vinegar - 1/2tbs
Green Chilli sauce - 1/2tbs
Spring Onion green part - 4-5 strangs
Green Coriander
Cornflour - 50gms
Oil to deep fry
Water - 2cups

1. Clean the cauliflower by cutting them into big chunks and putting them in salt water for 10mins.
2. Drain them and keep aside.
3. In a pan boil water and add soya nuggets and boil them.
4. Once they turn soft drain them and sqeeze them well.
5. In a mixer grind the ginger 1inch, garlic 2-3 and 1 green chilly into paste. Rest of ginger, garlic and green chilly chop them finely.
6. In a bowl add corn flour soya sauce 1tbs, ginger garlic paste half, toamto sauce 1tbs, salt. Remember dont add whole of salt as you would be putting salt into gravy too.
7. Add water to mixer and make a paste. You can add food colour to get red colour.
8. Heat oil in a pan for frying.
9. Dip the cauliflower and soya nuggets and fry them till they turn crisp and brown.
10. Drain them and keep aside.
11. In another pan take 3tbs oil from the hot oil pan.
12. Add onions and capsicum and saute well.
13. Add garlic, ginger, green chillies that were chopped.
14. Saute for 1/2min and add left over ginger galic paste.
15. Saute till the raw smell fades away.
16. Add tomato and saute. Add all the sauces and vinegar.
17. Add salt and Ajinamoto if you prefer.
18. Saute well to bring to boil.
19. Take some cornflour and mix in water and pour on to the mixer.
20. Mix well and do not leave it on pan.
21. Add the cauliflower and soya nuggets & spring onions.
22. Toss well. Coat them well.
Serve hot with tooth picks to pick them.
Serve as starter or as evening snack.

Apple Corn Sweet Rice

Apple - 2
American Corn 50gms
Basmati Rice - 1cup
Sugar - 5tbs
Honey - 2tbs
Dalchini/Pattai/Cinnamon - 1 pc
Cloves - 2
Bay leaf - 1
Jeera - 1 tbs
Sauf - 1tbs
Elaichi/Cardamom - 3
Salt - 1/2tbs
Kaju/Cashewnuts - 10gms
Ghee/Clarified butter - 5-6tbs or can use white butter
Water - 1 1/2

1. Dee-skin the Apples ad cut them into lenghtwise or cubes.
2. In a pan heat butter or ghee and add bayleaf,cloves, cardamom, cinnamon, sauf and jeera.
3. Once jeera splutters add the apples and saute for a minute.
4. Now add salt and sugar. Allow the sugar to melt.
5. Meanwhile add corn and saute.
6. End add rice, kaju and honey and saute.
7. Pour the rice mix on to the rice cooker and add water.
Once its cooked serve hot with some mixed vegetable side dish..
Note: If u feel the apples might get very soft saute them seperately in sugar and add when the rice is cooked.
But, add sugar to rice seperately if you are following this procedure..

Dec 26, 2011

Alloo Paratha

Aloo/Potato/Urala Kazangu - 3
Green Coriander -10strands
Amchoor Powder/Dry mango powder -1tps
Turmeric powder -1/2tbs
Green Chilli - 2
Garam Masala - 1tps
Jeera Powder - 1tps
Atta/Wheat flour - 2cups
Yellow butter - 4-5 tbs
Water - 8cups

1. Boil and mash the potaotes.
2. To it add the finely chopped coriander leaves, green chillies and mix well.
3. Add mango powder, turmeric,jeera powder, garam masala, salt to it and mix well.
4. If you prefer you cna add GINGER and GARLIC paste too.
5. Do not add water.
6. In another bowl take the wheat flour to it add salt and mix well.
7. Remember you have added salt to the Potato mixture before so do not add too much of salt.
8. Make a dough of the atta by adding water to it.
9. Close it with muslin wet cloth and rest it for atleast one hour so that the dough becomes moist and soft.
10. After an hour take the dough and make medium sized lemon shaped balls.
11. Take on ball press it like cutlet and make a cup. Making the edges bit thin.
12. Now fill in the potato mixture and pull each of the sides of the dough and close the ball.
13. Now dust the working platform with atta and roll the filled in ball like chapatti.
14. As this dough has a mixture inside do not try to flatten thin.
15. It has to be bit thick.
16. Take a chappatti tawa heat it to medium flame and put the flattened paratha.
17. Cook both sides.
18. When you see light brown spots on the top of the paratha add the butter to it.
19. After adding butter do not keep the paratha for more seconds as they might turn black.
Serve hot with sweet curd and butter.

Dec 11, 2011

Moong dhal aur Gatte ki Sabji - (Sprouts and Gatta curry)

For making Gatta fried check the below link
Gatta Fried

Rest of the ingredients to make the gravy:
Moong dhal phole/Green bean sprounts/Molakatina Pairr - 2cups
Coconut grated - 1/2cup
Tomatoes - 3
Jeera seeda - 1tbs
Turmeric powder - 1/2tbs
Red chilli powder - 1tbs
Garam Masala - 1tbs
Jeera powder 1/4tbs
Coriander powder - 1/2tbs
Amchoor powder - 1/4tps
Green chillies - 2
Oil - 2tbs
Water - 2-3cups
Sugar - 1/4tbs

1. Take the green moong dhal sprout. If you dont get ready made take the green moong dhal dry soak them in water for 5-6hrs and then drain them. Now in a masline cloth tie them and hang them and leave it over night.
2. You would see the sprouts coming out of the dhal by morning.
3. In a mixie jar add the coconut and tomatoes and grind them into a paste.
4. In a pressure cooker or a heavy bottom pan add oil and splutter the jeera and green chillies.
5. Add the tomato and coconut paste and saute well. Lower the flame and add the dry powders.
6. To it add salt and sugar too and saute well.
7. Add the sprouts mix well and add water 2-3 cups and close the pressure cooker and bring them to 3 whistle. If cooking in a open pan cook them till the sprouts dont get 1/2mashed.
8. Once the pressure is gone opwn it and keep again on the flame.
9. Mix some rice flour on to 1/4cup water without lumps and pour onto the sprouts sabji and mix well.
10. Bring them to boil till they become light thick.
11. Now add the GATTA which was prepared in the begining.

12. Bring them to boil and add fresh coriander leaves.
Serve hot with chappatis, ghee rice, plain white rice..

An whole some protien...less oil more of fibre too.. :)



Besan/Kadalamav/Gram Dhal powder - 2cups
Rice flour/Arici mav/Chawal ka atta - 1/2cup
Dry red chilly powder - 1tbs
Jeera powder - 1tbs
Amchoor powder - 1/2tbs
Turmeric powder - 1/2tbs
Kasoori methi/vedhiya elai dry/Dry fenugreek leaves - 1/2tbs
Chat masala - 1/4tbs
Salt - 1tbs
Asafatida - 1/4tps
Refined oil to fry
4cups water

1. Take a bowl add the besan,rice flour,chillipowder,jeera powder,salt,turmeric powder,asafatida, chat masala, garam masala, kasori meethi and mix well.
2. To it add some water to make a stiff dough. Be careful so that the dough doesnt bcum watery.
3. Meanwhile in a pan boil water.
4. On a flat surface roll the mixed dough into sausage size thick consistency.
5. When the water boils add the rolls. Note that do not put the roll before the water starts to boil or else the flour may get mixed in water.
6. Turn slowly when one side is done after 2mins.
7. Boil them for 5-8mins
8. Remember the water has to imerse the mixture.
9. When the rolls are cooked you can see them chnage their colour bit lighter than before.
10. Take them out using a ladle and drain water.
11. Cool them for a minute and cut the roll in a circle shape with thickness of 2cms.

12. Meanwhile heat oil in a pan and when the oil turns hot lower the flame and drop the cut dough one by one into the oil.
13. Fry well like chips on both sides.
14. When the colour changes to golden brown take them out and drain them.
15. Cool them and add chat masala if required on top.
16. Add coriander and green chillies on top and serve as evening snack.
You can even store this in an air tight container for few days.

Note. You can even use the gatta without frying for making some curd gatta curries it is edible as the ingredients are cooked.