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Thursday, October 27, 2011
cheese dosa
cheese omlet
2 teaspoons butter or margarine
1/4 cup shredded Cheddar cheese
Salt and pepper -- as per taste
1 tsp dry oregeno leaves
Method:
1. Beat eggs in small bowl with fork or wire whisk until yolks and whites are well mixed.
2. Heat butter in 8-inch skillet over medium-high heat until butter is hot and sizzling. As butter melts, tilt skillet to coat bottom with butter.
3. Quickly pour eggs into skillet. While rapidly sliding skillet back and forth over heat, quickly stir eggs with a fork to spread them continuously over the bottom of the skillet as they thicken. When they are thickened, let stand over heat a few seconds to lightly brown bottom of omelet. Do not overcook... the omelet will continue to cook after being folded. Sprinkle with cheese.
4. Tilt skillet and run a spatula under edge of omelet, then jerk skillet sharply to loosen omelet from bottom of skillet. Fold portion of omelet nearest you just to center. Allow for a portion of the omelet to slide up side of skillet. Turn omelet onto warm plate, flipping folded portion of omelet over so far side is on bottom. Tuck sides of omelet under if desired. Sprinkle with salt and pepper and additional cheese if desired.
Capsicum -- 1 cut in square pieces
potatoe-- 1 cut in squares
1 tomato, deseed and cut in squares
Thick Yogurt -- 1/2 cup
Red chili powder -- 2tsp
Ginger paste -- 1/2 tsp
Garlic paste -- 1/2 tsp
Garam masala -- 1/2 tsp
Tandoori masala -- 1/2 tsp (Available in Indian Stores)
Juice of 1 lime
Salt to taste
Method:
Combine all the above ingredients from thick yogurt and mix well.
Then add the vegetables pieces and paneer,mix well till all the pieces are covered with the marination sauce.
Leave it for 4-5 hours, preferably overnight. .
In the meantime soak the skewers in a bowl of water for half an hour.
When ready,turn the oven to broiler. Arrange the marinated vegetables and paneer on the skewers.
Cook in the oven until some brown spot appear. Do not overcook. It would take 1 to 1 1/2 min per side. Keep changing the sides of the skewers for even cooking once brown spots appear on the side..
Serve hot with Green chutney..
Wednesday, September 21, 2011
pretzel
This is one of my family's favorite...try this
Ingredients
1 tablespoon margarine
2 tablespoons white sugar
1 teaspoon salt
3 cups all-purpose flour
3/4 teaspoon active dry yeast
1 egg
1 tablespoon warm water (110 degrees F/45 degrees C)
2 tablespoons kosher salt(optional)
Method: Mix all first 6 ingredients. Mix with the warm water DO NOT LET RISE. Combine lightly beaten egg and 1tablespoon water; brush on pretzels. Sprinkle with kosher salt. Bake in a preheated 350 degrees F (175 degrees C) oven for 18-20 minutes or until done. Remove from sheets and let pretzels cool on wire rack. Enjoy!
Ingredients
1 tablespoon margarine
2 tablespoons white sugar
1 teaspoon salt
3 cups all-purpose flour
3/4 teaspoon active dry yeast
1 egg
1 tablespoon warm water (110 degrees F/45 degrees C)
2 tablespoons kosher salt(optional)
Method: Mix all first 6 ingredients. Mix with the warm water DO NOT LET RISE. Combine lightly beaten egg and 1tablespoon water; brush on pretzels. Sprinkle with kosher salt. Bake in a preheated 350 degrees F (175 degrees C) oven for 18-20 minutes or until done. Remove from sheets and let pretzels cool on wire rack. Enjoy!
tofu with peas
Ingredients :
1 onion
2 tbl olive oil
2 garlic cloves
2 tsp grated fresh ginger
1 tsp cumin seeds
1/2 tsp turmeric
1 cup tofu
3 tomatoes
1/2 cup frozen peas
1 tbl lemon juice
1 salt & pepper
2-3 green chilies
1 cilantro, optional
Method: Cook the onion in the oil in a covered pan for 5 minutes or until the onion is beginning to soften stir in the garlic, ginger cumin, and turmeric, and leave to cook for another minute or so.Meanwhile, drain the tofu, pat dry with paper towels, then cut into cubes.Add the tofu to the spicy mixture in the pan and cook for 5 minutes over moderate heat, so that it becomes golden brown in places, stirring often.Add the tomatoes and peas Cook for 3-4 minutes, until the peas have heated through and the tomatoes have softened. Stir in the lemon juice, taste, and season with salt and pepper.Snip some coriander over the top, if using, and serve
1 onion
2 tbl olive oil
2 garlic cloves
2 tsp grated fresh ginger
1 tsp cumin seeds
1/2 tsp turmeric
1 cup tofu
3 tomatoes
1/2 cup frozen peas
1 tbl lemon juice
1 salt & pepper
2-3 green chilies
1 cilantro, optional
Method: Cook the onion in the oil in a covered pan for 5 minutes or until the onion is beginning to soften stir in the garlic, ginger cumin, and turmeric, and leave to cook for another minute or so.Meanwhile, drain the tofu, pat dry with paper towels, then cut into cubes.Add the tofu to the spicy mixture in the pan and cook for 5 minutes over moderate heat, so that it becomes golden brown in places, stirring often.Add the tomatoes and peas Cook for 3-4 minutes, until the peas have heated through and the tomatoes have softened. Stir in the lemon juice, taste, and season with salt and pepper.Snip some coriander over the top, if using, and serve
aloo zucchini (potatoe curry with zucchini)
I am back in the blog ...could not write much about cooking during this months..got busy with my son ...because he was having vacation,went for lots of trips also.
Aloo - Zucchini
Ingredients:
2 medium sized white potatoes
1 medium or 2 small green zucchini
1 tablespoon canola oil
1 chopped onion
2 chopped tomatoes
1/2 tspn kalonji seeds (black onion seeds, they look very similar to black sesame seeds)
hing
salt
turmeric
red chilli powder
garam masala
amchur
Method: Clean potatoes. No need to peel if using white potatoes. Cut them into cubes.Slice zucchini using a slicer (or as you wish to keep). Heat oil and add hing and kalonji seeds.Add onions and saute on medium till 3/4 done.Then add potatoes and cook covered on medium till 1/2 doneAdd zucchini, and cook covered In a separate small pan, saute tomatoes till they are soft. Add to the potatoes-zuchhini pan, add salt, turmeric, red chilli powderWhen almost done, add some garam masala and amchoor.
Aloo - Zucchini
Ingredients:
2 medium sized white potatoes
1 medium or 2 small green zucchini
1 tablespoon canola oil
1 chopped onion
2 chopped tomatoes
1/2 tspn kalonji seeds (black onion seeds, they look very similar to black sesame seeds)
hing
salt
turmeric
red chilli powder
garam masala
amchur
Method: Clean potatoes. No need to peel if using white potatoes. Cut them into cubes.Slice zucchini using a slicer (or as you wish to keep). Heat oil and add hing and kalonji seeds.Add onions and saute on medium till 3/4 done.Then add potatoes and cook covered on medium till 1/2 doneAdd zucchini, and cook covered In a separate small pan, saute tomatoes till they are soft. Add to the potatoes-zuchhini pan, add salt, turmeric, red chilli powderWhen almost done, add some garam masala and amchoor.
Tuesday, May 17, 2011
aachari aloo
Baby potatoes, boiled and peeled 500g or 1 pound
Fenugreek seeds (methi dana) 1/4 teaspoon
Mustard seeds 1/2 teaspoon
Fennel seeds (saunf) 1/2 teaspoon
Dried red chillies 4
Mustard oil 2 tablespoons
Cumin seeds 1 teaspoon
Onion seeds (kalonji) 1/2 teaspoon
Turmeric powder 1/4 teaspoon
Garlic paste 1 tablespoon
Ginger paste 1 1/2 teaspoons
Salt to taste
Black salt (kala namak) 1/4 teaspoon
Sugar 1 teaspoon
Vinegar 3 teaspoons
Method:
Grind together fenugreek seeds, mustard seeds, fennel seeds and red chillies to a coarse powder. Heat mustard oil in a pan till it begins to smoke. Add cumin seeds, onion seeds and sauté for half a minute. Add turmeric powder and potatoes and stir. Add garlic paste and ginger paste and quarter cup of water and mix. Add the ground spices, salt, black salt and sugar and mix well. Add vinegar and quarter cup of water and cook till dry. Serve hot.
vegetable relish
I tried something new for my family to relish .It came out very good.So you all can try and taste it.
It can go with pasta or rice or even Indian roti.
Ingredients
1/4 tbs olive oil
5 cloves garlic, chopped
1 zucchini, cut into chunks
1 large bell pepper, chopped
1/2 teaspoon salt, or to taste
1/4 teaspoon red pepper flakes
1/4 tbs chopped fresh basil
1/4 tbs chopped fresh corriender leaves
1 sprig fresh rosemary, chopped
Method:
.Heat olive oil in a pan or large pot. Rinse eggplant and pat dry.Add garlic and saute for 2 to 3 minutes.
.Stir in zucchini, bell pepper salt and red pepper flakes. Cook over medium-high heat until vegetables are tender. .Remove from heat and stir in basil, parsley and rosemary.
It can go with pasta or rice or even Indian roti.
Ingredients
1/4 tbs olive oil
5 cloves garlic, chopped
1 zucchini, cut into chunks
1 large bell pepper, chopped
1/2 teaspoon salt, or to taste
1/4 teaspoon red pepper flakes
1/4 tbs chopped fresh basil
1/4 tbs chopped fresh corriender leaves
1 sprig fresh rosemary, chopped
.Heat olive oil in a pan or large pot. Rinse eggplant and pat dry.Add garlic and saute for 2 to 3 minutes.
.Stir in zucchini, bell pepper salt and red pepper flakes. Cook over medium-high heat until vegetables are tender. .Remove from heat and stir in basil, parsley and rosemary.
bengali style chana dal and lauki
After a long time I made this recipie.I used to have it in my home town.
When ever I visited Kolkata I had this style food often.
Its a wonderful dish to relish, my friends should try this and enjoy is with rice or roti.
1 medium size Lauki
1/2 cup channa dal (split yellow chickpeas)
1 green chili chopped
few cloves,cardamom,cinnamun,bay leaves
2 tsp red chili powder
1 tbsp dhania or coriander powder
1 tsp turmeric powder
1 tsp black mustard seeds
Salt to taste
2 tsp Oil
Method:
Pressure cook the channa dal and lauki after removing the skin and cut into cubes until soft. Heat oil in a pan and add the mustard seeds, let it splutter. . Now add the garam masalas, green chilies and saute well. Add the chili powder, dhania powder, turmeric, salt and mix well. I know. Now add the channa dal and lauki and bring it to a boil. Garnish with cilantro and serve hot with rice or roti
When ever I visited Kolkata I had this style food often.
1 medium size Lauki
1/2 cup channa dal (split yellow chickpeas)
1 green chili chopped
few cloves,cardamom,cinnamun,bay leaves
2 tsp red chili powder
1 tbsp dhania or coriander powder
1 tsp turmeric powder
1 tsp black mustard seeds
Salt to taste
2 tsp Oil
Method:
Pressure cook the channa dal and lauki after removing the skin and cut into cubes until soft. Heat oil in a pan and add the mustard seeds, let it splutter. . Now add the garam masalas, green chilies and saute well. Add the chili powder, dhania powder, turmeric, salt and mix well. I know. Now add the channa dal and lauki and bring it to a boil. Garnish with cilantro and serve hot with rice or roti
Friday, March 4, 2011
Bean Sprouts with Tofu Recipe
Bean sprouts with tofu recipe I made for one of the potluck parties...it came out good .
Ingredients:
8 oz bean sprouts
1 tablespoon oil
1-2 cloves garlic ( chopped)
6-8 small tofu pieces
1 stalk scallion (cut into 2-inch lengths)
1 tablespoon soy sauce
salt to taste
black pepper as per taste
Method: Rinse the bean sprouts under cold running water, drain and set aside. Remove the roots if you desire.
Heat up a wok and add cooking oil. Stir-fry the garlic until aromatic, then add the tofu into the wok for a few quick stirs before adding the bean sprouts into the wok. Add soy sauce, scallions, and do a few more quick stirs. Serve with fried rice or chowmein.
Ingredients:
8 oz bean sprouts
1 tablespoon oil
1-2 cloves garlic ( chopped)
6-8 small tofu pieces
1 stalk scallion (cut into 2-inch lengths)
1 tablespoon soy sauce
salt to taste
black pepper as per taste
Method: Rinse the bean sprouts under cold running water, drain and set aside. Remove the roots if you desire.
Heat up a wok and add cooking oil. Stir-fry the garlic until aromatic, then add the tofu into the wok for a few quick stirs before adding the bean sprouts into the wok. Add soy sauce, scallions, and do a few more quick stirs. Serve with fried rice or chowmein.
Besan Beans
Ingredients:
French cut beans - about 4 cups cut beans
1/2 cup Besan / Gram flour, roasted
1/2 tsp turmeric
1/2 -1 tsp Red chili powder
1 tbsp dhaniya/coriander powder
1/2 tsp mustard seeds
salt to taste
1 tbs oil
Method:
Heat oil in a pan. Add mustard seeds, when it crackels add beans and all the masalas.After a while add the besan keep on low heat until the beans are cooked properly.Serve with chapati or rice.
masala potatoes
Hello all, this the first entry for this month.And this my favorite snack.These baby potaotes are my weakness. I love them at any form whether its a gravy or dry ....I wanted to share this recipe with you all .Have fun..
Ingredients:
10-12 baby potatoes, boiled & peeled
3 tbsp lemon juice
Few curry leaves
1/2 tbs oil to saute
Salt to taste
2 tsp coriander powder
2-3 green chilies
2 tsp red chili powder
2 tsp cumin powder
1/4 tsp mustard seeds
1 tsp turmeric and curry powder
1/2 tsp garam masala
Method:
Heat oil in a pan, fry the ground powder and curry leaves.
When it starts giving a sweet aroma, add lemon juice and mix in the boiled potatoes.
Fry for 10 minutes serve it as chaat or snacks
Ingredients:
10-12 baby potatoes, boiled & peeled
3 tbsp lemon juice
Few curry leaves
1/2 tbs oil to saute
Salt to taste
2 tsp coriander powder
2-3 green chilies
2 tsp red chili powder
2 tsp cumin powder
1/4 tsp mustard seeds
1 tsp turmeric and curry powder
1/2 tsp garam masala
Method:
Heat oil in a pan, fry the ground powder and curry leaves.
When it starts giving a sweet aroma, add lemon juice and mix in the boiled potatoes.
Fry for 10 minutes serve it as chaat or snacks
Thursday, February 17, 2011
dal kachori
I made the snack to munch something in the evening before the dinner .....
it came out very well and tasty too...try this...
Ingredients:
3/4th cup chana dal
4 cups Flour (all purpose flour)
1 green chili chopped
1/2tsp Salt
Oil for deep frying
1tbsp anise seeds (Saunf)
1tsp coriander seeds
1tsp white cumin seeds
1/2tsp red chili powder
1/4th tsp asafoetida powder
Method: Soak the dal in water overnight then rinse and drain. Sift the flour and gradually add enough water to make soft dough. Cover the dough with damp cloth and leave for 30 minutes.Boil the dal with very less water and in frying pan add little oil add the chili powder,dal, salt and spices to make stuffing. Mix well and divide it into 16 equal portions. Divide the dough into 16, using wet hands, and smear each portion with a little oil. Flatten and roll out into 2inch round. Wrap one portion of stuffing in each round and roll into a smooth ball, using greased hands. Flatten and roll into a 3-4 inch round. Heat plenty of oil in a deep frying pan or a kadhai. Now lift the rolled kachori and carefully slip it into the hot oil. Immediately start flickering hot oil over the top of it with a spatula so that it will swell up like a ball. This should take only a few seconds. Flip the kachori over and cook the other side until golden brown.Serve the dal kachori hot with chutney.
Ingredients:
3/4th cup chana dal
4 cups Flour (all purpose flour)
1 green chili chopped
1/2tsp Salt
Oil for deep frying
1tbsp anise seeds (Saunf)
1tsp coriander seeds
1tsp white cumin seeds
1/2tsp red chili powder
1/4th tsp asafoetida powder
Method: Soak the dal in water overnight then rinse and drain. Sift the flour and gradually add enough water to make soft dough. Cover the dough with damp cloth and leave for 30 minutes.Boil the dal with very less water and in frying pan add little oil add the chili powder,dal, salt and spices to make stuffing. Mix well and divide it into 16 equal portions. Divide the dough into 16, using wet hands, and smear each portion with a little oil. Flatten and roll out into 2inch round. Wrap one portion of stuffing in each round and roll into a smooth ball, using greased hands. Flatten and roll into a 3-4 inch round. Heat plenty of oil in a deep frying pan or a kadhai. Now lift the rolled kachori and carefully slip it into the hot oil. Immediately start flickering hot oil over the top of it with a spatula so that it will swell up like a ball. This should take only a few seconds. Flip the kachori over and cook the other side until golden brown.Serve the dal kachori hot with chutney.
baked fish
Ingredients
Whole fish(I took cat fish for the recipe)
1.5tbsps.Ginger-Garlic Paste
1tsp.Turmeric Powder
1.5tbsp.Red Chilli Powder
1tsp Fish masala Powder
2tbsp.Lemon Juice
Fresh corriender leaves for garnishing
Salt to taste
Method
Mix together the lemon juice with the red chilly powder,turmeric powder,ginger- garlic paste and fish masala and salt to a smooth mixture.Marinate the fish in this for 30minutes.Heat the oven at 400degrees.Line a baking tray with foil.Drain the fish of the marinade and place on the foil.Bake for 5-6 minutes on each side turning the fish to brown evenly on both sides..Serve hot as a side dish or as a main dish with soup and salad.
aloo methi
When I go to Indian store and see the fresh fenugreek leaves... I am very much tempted to take them ...
Good for everyone no matter how you cook them...
Ingredients:
1 1/2 cup fresh methi (fenugreek) leaves (cleaned, washed and finely chopped)
2-3 medium peeled potatoes and cut into fries shape (aloo)
Salt To Taste
1/4th tsp turmeric powder
1tsp cumin and corriender powder each
Red chili powder to taste
1/2 tsp cumin seeds (jeera)
\2-3 tbsp vegetable oil
Method
Heat oil and add cumin seeds and chilies, turn brown add salt, turmeric, chili powder . Sauté for a moment.
Now add potatoes and mix well. Cook till potatoes are half done on a medium flame. Add methi and cook on a medium flame till done and till water is fully absorbed.
Serve the aloo methi hot with chapati or paratha.
Good for everyone no matter how you cook them...
Ingredients:
1 1/2 cup fresh methi (fenugreek) leaves (cleaned, washed and finely chopped)
2-3 medium peeled potatoes and cut into fries shape (aloo)
Salt To Taste
1/4th tsp turmeric powder
1tsp cumin and corriender powder each
Red chili powder to taste
1/2 tsp cumin seeds (jeera)
\2-3 tbsp vegetable oil
Method
Heat oil and add cumin seeds and chilies, turn brown add salt, turmeric, chili powder . Sauté for a moment.
Now add potatoes and mix well. Cook till potatoes are half done on a medium flame. Add methi and cook on a medium flame till done and till water is fully absorbed.
Tuesday, February 1, 2011
naan
Ingredients: 2 cups of maida or all purpose flour
1/2cup curd
1 tsp of yeast
1 cup warm water or milk
1 tbs of butter
1tsp of salt
Method: Mix the yeast in the milk or water keep aside for the foam to rise.
Mix the flour and curd,butter and salt.Then add the yeast mixture and knead it well keep aside for 4 hours.
Let rise.Preheat the oven(because we don't have the tandoor)at 400 degrees start making the naans,roll them into small thick chapatis. Serve with any curry or saag.....
egg roll
This one of the famous street foods of Bengal.I made for my guests who liked these very much.It take very little time to prepare and its a blast on the table..
Ingredients:
2 eggs
2 paratha dough
1 cup of shredded onion,carrots and cucumber(you can add any veggies,as you like)
ketcup
chilie sauce
salt and pepper as per the taste
oil to make parathas
Method: Roll the dough into paratha,cook and fry them as parathas.Beat the egg with salt and pepper and spread over the paratha,cook and turn other side,the egg will be in one side only so don't worry and bring it down.Add the shredded veggies ketchup and chilies sauce as per the need.Roll into a paper and serve hot.
stuffed okra(bhindies or ladies finger)
Ingredients : 1 cup okra(washed and cut the tops and slit in the middle part)
1 tbs of corriender,cumin,mango,chili,chat masala powders and mustard seeds
1/2 tsp salt
1 tbs of oil to shallow fry
Method : Mix all the masalas and fill into the okras and add into the pan and heat enough and add the okras into the pan and fry on low heat till the okras are done.
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