rice pakora

This I made after a long time...it came out very well.My son liked the most...now I ahve to make often.

2 cup Rice (cooked)
1/2 cup greated boiled potatoes
3-4 Green chillies
1 tbsp Ginger Garlic Paste
1 large onion chopped (optional)
1/4 bunch Fresh coriander leaves
1 tsp Chaat masala powder
salt as to taste
oil to deep fry
1 tsp seesame seeds
1 tbsp red chilli powder
1 tbsp coriander powder
1/2 tsp Turmeric powder
2 tsp lemon juice 

Method:

First Wash and chopped the green chillies and coriander leaves. Mix all ingredients, except oil.
Heat oil in a kadai and dip fry the pakoras. Drain on to absorbent paper to remove excess oil and fry once again in very hot oil briefly. Drain once again on to absorbent paper and serve hot with a chutney of your choice.

Dhokla

I love dhoklas. They are yummy yummy...no words to express.
This is for my friend ..hope she and you all like the reciepe.

Ingredients:

1 cup curd
1/2 cup besan (gram flour)
1/2 tsp baking soda / soda-bi-carbonate
1/2 tsp turmeric powder
A pinch of sugar
1 tbsp lemon juice
1 tsp eno fruit salt
1 cup water
salt (to taste)
1 tsp green chillli paste
1 tsp mango powder (optional)

1 tsp oil

For the seasoning

1 tsp mustard seeds

4-5 curry patta (curry leaves)

5-6 whole green chillies (slit lengthwise)

Method:

Grease a microwave safe flat dish with little oil. Keep aside.Take a bowl, mix all the ingredients of dhokla and beat well.Pour the mixture into the greased dish.Microwave (covered) at 60% power for 5-6 mins.When ready, pour 1 cup of water (with mango powder, optional) over the dhokla till the dhokla absorbs all the water. Cover and keep aside.Heat oil for the seasoning mustard,curry leaves and green chillies.Cut the dhokla add to the seasoning.Enjoy.

I am writing two methods to do these dhokla..

Mix together besan, salt, 1 tbsp oil, 1 tbsp lime juice, green chillies and water. Start with 3/4 cup water. It should be a thick batter that goes drip drip drip from the spatula rather than of a pouring consistency.
Put a large vessel or pressure cooker with about 3 cups water on the stovetop to heat. Grease a round pan or pressure cooker insert vessel, (we like a round of parchment at the bottom as additional insurance).
Add the Eno to the batter, put into the vessel, and steam. Do not use the weight if using a pressure cooker.
Keep it for 7 minutes after you get a forceful jet of steam.
(about 17 minutes total) Turn off the flame, let it rest for 2 minutes, and test with a toothpick. If using a regular steaming contraption with a wire mesh and pan, cover and check after 15 minutes or so.
For Seasoning:
Heat remaining oil, add mustard seeds and curry leaves. When the mustard seeds pop, turn off the flame.
Let the dhokla rest for 3 minutes after steaming, then take it out and cut it into pieces.
Mix together 2 tbsps. HOT water, sugar and lime juice until the sugar dissolves. Pour into the seasoning.
Pour it over the dhoklas.
Garnish with coriander leaves and serve hot.

aamer chutney(mango chutney)

I love the chutney ...It is so yummy ..no word to express.

1 Raw Mango - 1 cut into pieces
Mustard Seed - 1/2 tsp for tempering
Dry Red Chillies -1 used for tempering.
Sugar - 1/3 Cup or as desired
Salt a pinch
oil a teaspoon
Method: Heat the oil, splatter the mustard seeds add the mango and sugar then add the cup of sugar,bring to boil.Check the consistancy and when the pieces are cooked, you can bring it down.Ready to eat .

spaghetti with rice

 

 

 

Ingredients

 

1/2 c. rice
1/2 c. spaghetti noodles, broken into 1" pieces
1 tbsp. butter
2 cup  of vegetables

2 tsp black pepper

salt as per taste
1 1/2 c. water
Onion & garlic powders to taste

 

Method:First of all boil the spaghetti as per instruction and  keep aside. Melt butter in 2 quart saucepan. Brown noodles,vegetables and rice in butter. Add  seasonings. Reduce heat, cover and simmer for 20 minutes. Makes about 4 servings.

egg biryani

I love the biryanis most because I love to eat rice.Egg biryani are the most favorites of mine.Its a whole meal are very popular too for non meatlovers(like me)

 

 

 

1/2 cup ghee / oil
4 large eggs (hard boiled)
1 large onion (finely chopped)
2 flakes garlic (curshed)
2 bay leaves
1-inch cinnamon stick
1 brown Cardamom (badi elaichi)
4 green cardamom pods (chhoti elaichi)
1/2 tsp turmeric powder
1/2 tsp chili powder or to taste
2 cups Basmati (long grain) Rice
21/2 cups warm water
Salt To Taste
1 tsp garam masala powder
1 tbsp chopped coriander leaves
3-4 tomatoes (thickly sliced) to garnish

Biryani masala (store bought)

 

 

 

 

Method:

Cook basmati rice in lots of water along with bay leaves, cloves, cinnamon, cardamom, elaichi and salt till its half cooked. Strain the water and spread the rice on a large wide plate. Allow to cool.Heat 1 2 tbsps ghee  tbsps ghee in a vessel, add sliced onions, saute for 8-10 mts till caramelized. Remove half of the caramelized onions and keep aside. To the remaining half caramelized onions, add green chillis, mint leaves, coriander leaves and ginger garlic paste and saute for 2 mts. Add red chilli pwd, coriander pwd and biryani masala pwd and salt (just enough for the egg masala) and combine well. Add chopped tomatoes and saute for 3 mts. Add the eggs and saute till well coated with the masala. (You can also halve the eggs and place carefully and saute in the masala). Add the yogurt and combine. Cook for 5 mts till oil separates. Turn off heat and keep aside. Take a wide deep vessel to prepare the biryani. Add drizzle some ghee all over, add half the rice as a first layer followed by the egg masala and spread out in the vessel. Spread the remaining rice over the egg masala layer, pour 1/2 tbsp of ghee all over the rice, add the caramelized onions. Next sprinkle coriander leaves and pour the saffron milk over the rice. Place lid and over the lid place a heavy weight. Cook on medium high flame for 5 mts. Remove the vessel from fire and place a iron tawa over low flame. Place back the vessel on the iron tawa and cook on low flame and cook biryani for 15 mts. Turn off heat and do not remove lid for 5 mts. Remove lid, combine gently and serve hot with raita and curry of your choice.

bhindi with peanuts

Ingredients:-
Lady's finger (bhindi) 300gms cut diagonally into 1/4'' thick slices,about 1'' long
Peanuts 1/2 cup crushed
Garlic flakes 3-4 crushed roughly
Coriander powder 1 1/2 tsp
Garam masala 1/2 tsp
Salt as per taste
Red chilly powder 1/2tsp
Oil to fry:2 tablespoon

Method:

Heat oil for frying in a kadhai to medium hot temp.Add  bhindi and fry on medium flame for about 5 minutes till it gets cooked.Reduce flame.Add garlic and fry till it changes colour.

Add coriander powder,garam masala powder,salt, and chilli powder.
Stir for a minute on low flame.Add peanuts and bhindi.Stir,serve.

fish curry(tangra macher jhol)

I learnt this dish from my mother in law, but I added little variations to it.As she cooks everything without onion and garlic, I did the variation adding to the curry.


Fish : 4-8 pieces of tangra mach

Onion : 1small, chopped finely

Ginger garlic paste:2 teaspoon

Turmaric powder: 1/2 teaspoon

Red chili powder:1 teaspoon

Tomato :1 finely chopped

Oil: to fry each fish separately.

salt as per taste.

Method:First fry the fish. Keep aside.

Take oil in a wok and sauté the onions,tomato ginger-garlic paste and the bay leaves. Add all the spices to the sautéd onions and fry a bit. Add 2 cups of water. Cook the broth till it starts boiling and then add the fish pieces, take care so that those do not break. enjoy the fish currywith rice and enjoy eating.

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