RAINY SEASON SPECIAL RECIPE

RAINY SEASON SPECIAL RECIPE
Kanda Bhaji

Click here to Shop at Anjali's Creativity

Thursday, May 28, 2009

"CORN CHAAT"

" CORN CHAAT "

A refreshing and filling corn chaat, great for snacking on or as a salad. Preparation time: 10 mins
Serves: 2

Ingredients:
2 cups Corns, ½ cup Capsicum (finely chopped), ½ cup tomato (finely chopped), 1 tbsp coriander (finely chopped), ½ cup Onion (finely chopped), 2tsp grated raw mango, 3tsp Chaat Masala, salt for taste, 1 tsp lemon juice, 2 green chili, 1 small size cucumber (finely chopped)

Method:
1. Boil the corn in hot water for 2 mins.
2. Remove the corn from water and take it in a bowl.
3. Grind 2 chilies and salt to paste. Add to above Corn.
4. Add capsicum, onion, tomato, cucumber, coriander, grated raw mango, chaat masala, and lemon juice to above corn.
5. Mix well. Garnish it with Green chili. CORN CHAAT is ready to serve :-)

BREAD CHAAT!!

BREAD CHAAT !!
Serves: 2
Ingredients:
4 bread slice, ½ cup Tamarind, 1 cup Dates (Seedless), ½ tsp coriander seeds, ½ tsp Jeera, 5-6 mint leaves, 3 green chilies, 1 tsp garam masala, 1 tsp red chili powder, 2 cup coriander, salt for taste, 1 cup shev, 1 onion finely chopped.

Method:
Date Tamarind Chutney Preparation:
1. Soak the tamarind in the hot water for half hour.
2. Soak separately the dates (seedless) in hot water for half hour.
3. Grind coriander seeds, jeera, mint leaves, green chilies, garam masala, red chili powder, coriander (1cup) and salt together.
4. Remove the tamarind and dates from water and grind it together to paste.
5. Add the above mixture to the paste and grind it again. If required add little water so that it will be easy to apply it to bread.

BREAD CHAAT Preparation:
1. Cut each bread slice in to 4 pieces. 2. Apply Tamarind & Date Chutney over all the pieces.
3. Spread Shev on it.
4. Garnish it with Onion and remaining coriander.
Bread Chaat is ready to serve :-)

SHAAHI MANGO BANANA SHEERA!! :-))

SHAAHI MANGO BANANA SHEERA!!
Preparation Time: 20 mins
Serves: 2
Ingredients:
1 cup Rava, 1 cup hot water, 4 tbsp ghee (butter), 1 cup Sugar, 3-4 cloves, ½ cup Mango puree, 1 ½ banana sliced, ½ banana crushed, 1 tsp cardamom powder, 4 cashew nuts, 4 almonds and 4 raisins for garnishing, 2 tsp honey.

Method:
1. Take 2 tbsp ghee in a pan; add cloves and rava to it. Fry the rava till it turns reddish brown.
2. Add hot water and let it suck completely.
3. Then add sugar to it. Allow it to cook for 3-4 mins.
4. Add Mango Puree and ½ banana crushed to above mixture and mix it well. Cook for 2-3 mins. 5. Now add 1 tbsp of ghee and cardamom powder and cook for 2mins.
6. Take 1tbsp ghee in other pan and fry the 1 banana slices in it.
7. Add the fried slices along with the ghee to the above mixture and cook only for 1 min on low flame.
8. While serving garnish it with cashew nuts, almonds and raisins. Decorate it with remaining banana slices and pour honey on the banana slices :-)

Sunday, May 24, 2009

MASALA PAV

MASALA PAV
This is a very simple recipe to make at home. Also you can eat something very tasty & different from your daily routine food.
Preparation Time: 15mins
Serves: 2

Ingredients:
2 - onions chopped, 2 - tomatoes puree, 2 – capsicums chopped, 2 tsp red chili powder, 1 cup grated cheese, 8 bun (Pav), ½ cup chopped coriander, 1 tbsp oil, 2 tbsp butter, salt for taste.

Method:
For Vegetable:
1. Take oil in pan and add chopped onion to it and saute it till it turns brownish.
2. Add chopped capsicum and saute it for 2 mins then add tomato puree to it and cook for 2-3 mins.
3. Add red chili powder, ½ cup cheese, salt and cook till oil separates.

For Pav:
1. Apply butter to pav.
2. Roast pav until they turn golden brown.

Cut each pav in to half. Now spread vegetable filling and garnish it with remaining grated cheese and chopped coriander on it.

Masala Pav is ready to serve :-)

Thursday, May 21, 2009

TOMATO RICE

TOMATO RICE

Ingredients:
1-cup rice (pre washed, drained and then keep it for 20 mins), 2 tomatoes, 2 tbsp oil, 1 masala cardamom, 5-6 black pepper, 4 cloves, 2 bay leaf, 1 tsp ginger garlic paste, 2 cups of hot water, 2 cinnamon, 1 ½ tsp red chili powder, salt to taste, 2tsp ghee and cashew nuts for garnishing.

Method:
1. Heat oil in kadai and add cardamom, black pepper, cloves, cinnamon and bay leaf.
2. Add rice to it and stir for 2 mins.
3. Add tomato Puree and allow it to cook for 3 mins.
4. Add ginger garlic paste, red chili powder and salt to it. Stir carefully to mix well and heat through.
5. Add 2 cups of hot water to it. Stir it well and put the mixture in pressure pan and cook for 5-7 mins.
6. Remove the lid put ghee on the rice and garnish it with cashew nut while serving.

Wednesday, May 20, 2009

EGG PULUSU

EGG PULUSU
Egg Pulusu is a typical South-Indian or more specifically a Telugu Dish. Pulusu simply implies a mixture of tamarind juice with salt and chilly powder. The sour taste of tamarind catches on to the boiled eggs giving it a wonderful taste. Making small slits on the sides of the eggs will ensure the 'Pulusu' penetrates the eggs giving it the desired taste.
Serves: 4
Ingredients:
6 eggs, 1 onion, 1 tsp jeera (Cumin) seeds, 1 tsp methi seeds (Fenugreek seeds), 2 tsp coriander seeds, 2 tomatoes, 2 tbsp tamarind pulp, 2 tsp red chili powder, 1 tsp turmeric, 2 tsp ginger garlic paste, 1 tsp mustard seeds, Curry leaves, 2 green chilies, salt to taste.

Method:
1. Boil eggs separately, peel the shell. Make small slits on the sides of the eggs (this allows the gravy to seep in). Keep aside.
2. Fry onions with jeera, methi, and coriander seeds and grind to paste.
3. Heat oil in a kadai, splutter mustard seeds, fry green chilies, curry leaves, ginger garlic paste and add tomatoes.
4. Fry well adding red chili powder, turmeric and salt.
5. Keep frying well and add the boiled eggs also and fry for few more minutes.
6. Now add the ground masala and the tamarind pulp. Stir in well and fry till oil separates.
7. Add water if the masala is too thick and boil for 10 mins.
8. Serve hot with rice.

Monday, May 18, 2009

CHINESE MANCHURIAN!!

CHINESE MANCHURIAN!!
This ever-popular Chinese dish is really easy to make. When you eat these deep fried vegetable balls in a Soya sauce based gravy, do not let ordinary things like the weighing scale bother you! Just dig into these deep fried delights and enjoy!


Preparation Time: 15 mins.
Cooking Time: 20 mins.
Serves: 4
Ingredients :
For the Manchurian (vegetable balls):

½ grated cabbage, 2 grated carrots, 2 chopped onions, 2 finely chopped capsicum, 2 tbsp cornflour, 5 tbsp plain floor (maida), 3-4 garlic cloves finely chopped, 1 green chili finely chopped, salt & pepper to taste and oil for deep frying
For the Soya Sauce based Gravy:
2 tsp ginger garlic paste, 5-6 green chilies finely chopped, ½ cabbage (finely chopped), 2 chopped carrots, 2 chopped onions, 2 chopped capsicums, 2 cup water, 1 tbsp Soya sauce, 1 tbsp cornflour mixed with 1 cup of water, 2 tbsp oil, 1tsp sugar and salt to taste.

METHOD:
Preparation for Manchurian (Vegetable ball):
1. Mix the grated cabbage, carrots, onions, capsicum, garlic cloves, green chili, salt and pepper well.
2. Add cornflour and maida to it. Add water and make sticky dough.
3. Roll in to small balls.
4. Heat oil in pan and deep fry the balls. Keep it aside.

Preparation for Manchurian Gravy:
1. Heat oil in pan, add chopped onions and let it cook till golden brown.
2. Add ginger garlic paste, green chilies, cabbage, carrots, onions and capsicum to it. Cook it for 2 mins.
3. Add water, Soya sauce, sugar and salt mix well and cook for 1 min.
4. Add cornflour mixed with water slowly to above mixture and stir it well. Cook for 5 mins
5. Gravy is ready. Now put the Manchurians in the gravy and cook it for some more time.
6. Manchurian with Gravy is ready to serve.




MANGO PULP FRUIT COCKTAIL

MANGO PULP FRUIT COCKTAIL
Ingredients:
1/2 cup Mango pulp, 1 cup - Whipped Cream, 1 tbsp- Condensed Milk, Fruit Cocktail tin or you can use fresh fruits(Apple, mango, chikoo, banana, strawberry, orange and pomegranate)
Method:
Mix the mango pulp, whipped cream and condensed milk together.
After they are mixed, add the fruit cocktail tin or fresh chopped fruits in the above mix.
Serve chilled.
Tip:
Try adding more whipped cream to get rich, creamier and wonderful taste. I know people would worry about fat content, but you can try with non-fat things also. Try using non-fat condensed milk, fat free whipped cream. This is just for our satisfaction that we are in-taking less fat. :-))

Thursday, May 14, 2009

Dill Idlis: A Konkani Delicacy

Dill Idlis: A Konkani Delicacy

Dill Idlis (Dill is called Shaepi in Konkani). Dill Idlis are primarily made along the northern coastal Karnataka (Konkan).
In making these idlis, the key is to retain the subtle taste and gentle aroma of dill, which is later complemented by warm tuup (butter) and honey while eating.

Fresh Dill:
Ingredients:
2 cups chopped fresh dill, 1 cup jaggery, 1 cup beaten rice, 1 cup grated coconut, 1 cup cream of wheat and 1 tsp salt.


Method:

1. Blend Dill, jaggery, beaten rice and coconut with sufficient water to yield a thick atta dough.

2. Transfer to mixing bowl, mix in the cream of wheat and salt and leave aside, covered on the counter top for 15 -30 minutes.

3. Spoon dough to small idli bowls and steam for 15 -20 minutes till set.

To Serve: Plate warm idlis with a dab of home made tuup (clarified butter) and a dribble of honey. Yumm! :-)



EGG MASALA

EGG MASALA
An absolute delight and a quick dish to prepare. You can boil eggs while you are preparing the masala.

Serves: 4
Preparation time:
15 mins
Ingredients:

4 onions, 5 garlic cloves, 1 piece Ginger (small piece), 5 green Chilies (chopped), 1tbsp coriander powder, ½ tbsp red chili powder, 1 tsp turmeric powder, 3 tomatoes (medium size), 3tbsp vegetable oil, 1tbsp cumin powder, 6 Eggs, 1 red chili, Coriander leaves for garnishing, and Salt to taste.

Method:
1. Boil eggs, shell and keep it aside.
2. Heat oil in the pan and add onions, green chilies, and ginger-garlic paste. Fry onions till it turns yellowish brown.
3. Add tomatoes and fry it properly.
4. Slit the boiled eggs and put them in the pan.
5. Add red chilly powder, turmeric powder, coriander and cumin seeds powder and salt on the eggs.
6. Stir it, cover the pan and let it cook for 10 minutes.
7. Remove the cover of the pan and garnish it with coriander leaves, green and red chili.

FISH FRY

FISH FRY
Serves : 4
Preparation time : 20min

Ingredients: 4 fish pieces, 1/2 tsp crushed garlic, 1/4 tsp tamarind extract, 1 tsp red chili powder, 2 tbsp Sooji (rava), Oil and Salt.

Method:
1. Clean fish and apply crushed garlic, tamarind, chili and salt to the pieces and leave it for around half an hour.
2. Heat tava and put one tea spn oil. Roll the fish in sooji so that there is a coating of it around fish. 3. Fry on a low flame on all sides.
4. Serve hot with rice .








Wednesday, May 13, 2009

DAL TADKA

DAL TADKA
Serve: 2
Preparation time: 15-20 mins
Ingredients:
1 cup Moong Dal or Red Masoor Dal, 1 medium size chopped onion, 3-4 garlic cloves, 1 tsp chili powder, 3-4 curry leaves, ½ tsp turmeric, ½ tsp mustard, 1tbsp oil, salt, 1 fried red chili and chopped coriander for garnishing.

Method:
1. Cook the Masoor dal or Moong dal in pressure pan.
2. In frying pan put oil when it’s hot put mustard seeds when it starts to crackle add chopped garlic cloves.
3. Add chopped onion let it cook till onions are golden in color.
4. Add the dal, chili powder and stir it for sometime.
5. Simmer it for 3-4 minutes.
6. Add chopped coriander and fried red chili to it.
7. Dal Tadka is ready for serve either with rice or chapatti or phulka.

SPICY EGG

SPICY EGG
Serves: 2
Preparation time: 20mins
Ingredients:
3 boiled eggs, 1/2 cup onion, 8-10 curry leaves, 1 tsp chili powder, 1/8 tsp shahjeera,1/2 tsp ginger-garlic paste, 3 cloves, 1 cinnamon, 1/4 tsp coriander seeds, Oil and Salt.
Method:
1. Heat oil and fry 3-4 curry leaves, shahjeera, ginger-garlic paste, cloves, cinnamon, coriander seeds, onion till onions turn slightly brownish.
2. Add salt and chili powder. Fry for a min and grind to a smooth paste (do not add water).
3. Peel the eggs. Put 3 deep cuts into each egg (take care not to break the egg).
4. Stuff the paste into the slits.
5. Heat oil in a pan and slide the eggs into it.
6.Add any remaining paste and curry leaves.
7.Close the lid and keep it on a medium heat. After few minutes, open the lid and slightly stir the eggs, cover the lid again. Fry for another few minutes.
8.Serve hot with lemon wedges.

Tuesday, May 12, 2009

"MANGO LASSI"

"MANGO LASSI"

Makes 2 glasses
Preparation time : 2-3mins
Ingredients: Mango pulp 3/4 cup, Curd/yogurt 1 cup, Milk 3/4 cup, Sugar 2-3 tsp, Cardamom 1/2 tsp.
Ripe mangoes can also be used instead of ‘mango pulp’. Peel mangoes and blend them in a blender/mixer to get a smooth pulp. Increase/decrease the amount of milk and sugar to get desired consistency and sweetness.

Method:
1. Blend all the ingredients in a blender/mixer for around 2 mins to get a smooth mixture.
2. Serve chilled.

EGG CHAAT

EGG CHAAT
Serves: 2
Preparation time: 15min (including the time to boil eggs).
Ingredients: Eggs (boiled) 2, Onion 1, Tomato 1, Lemon juice 1 tbsp, Chaat masala 1/2 tsp,Chili powder 1/2 tsp, Coriander leaves 3-4 strands and Salt

Method:
1. Finely chop onion, tomato and coriander leaves. Add chili powder, salt, chaat masala, lemon juice and mix well.
2. Cut the eggs into halves. Keep the mixture on the egg and serve.

Monday, May 11, 2009

EGG CURRY!

EGG CURRY
Serves: 2
Preparation time: 25mins
Ingredients:
4 eggs, 1/2 cup finely chopped onion, 3-4 medium sized tomatoes finely chopped, 1 tsp chopped ginger, 1 tsp chopped garlic, 1 tsp red chili powder, 4-5 curry leaves, 1 tsp mustard seeds, 4-5 coriander leaves, Oil and Salt.Spice powder (Grind to powder) : (Or use garam masala powder)1 tsp coriander seeds1 tsp cumin seeds1 tsp poppy seeds (khus-khus)3-4 cloves1 cinnamon
Method:
1. Heat oil and add mustard seeds. When they start popping, add curry leaves.
2. Add ginger, garlic, and onions.
3. Add half of the spice powder, salt, chili powder.
4. Chop the tomatoes and add it to the onions and fry till the tomatoes become a paste (you can just puree it and add it to the onions).
5. Add 1/2 cup water and cook for a min.
6. Break the eggs and add it to the curry.
7. Add the remaining spice powder, close the lid and let it cook (without disturbing it).
8. Garnish it with coriander leaves and serve.

Thursday, May 7, 2009

PANEER CORN KURMA

PANEER CORN KURMA

Ingredients:
Paneer 250gms, 1cup corn, ½ cup Cashew nut powder, 1 onion (finely chopped), ½ cup Tomato pury, 1 tomato (chopped), 1 tsp garam masala, 1tsp kanda lasun chatani, 2tbsp oil, salt, ½ tsp turmeric and suhana super masala 1tsp.

Method:

1. Take a pan and heat with 1tbsp oil and fry the paneer cubes till they turn in to golden yellow color.
2. Cook the corn and keep it aside.

3. Heat 1 tbsp oil and add turmeric and chopped onion. Cook it till onion becomes soft.
4. Add chopped tomato to it. Cook it for 2 mins.
5. Add cashew nut powder to above mixture and grind it.
6. Take 1tbsp oil add turmeric, tomato pury and mix it well.

7. Add the grind mixture to it.

8. Add Paneer pieces and corn. Cook it for 2 mins.
9. Add garam masala, kanda lasun chatani, suhana super masala and salt for taste.
10. Mix it well and cook it for 2 mins.

11. Serve it hot with Kulcha. :-)

Wednesday, May 6, 2009

BREAD UPMA

BREAD UPMA
This is usually done from day old bread that remains after making some sandwiches or other bread dishes.
Serves: 2
Preparation time: 10min

Ingredients:
5-10 breads cut in to small pieces, 1/2 onion chopped, 2 tbsp fresh coconut (optional), 3-4 green chilies, a pinch turmeric, 6-7 curry leaves, a pinch asafetida, 1/2 tsp each mustard seeds, cumin seeds, 1 tsp sugar (optional), 2tsp lemon juice, groundnuts, Oil and Salt.

Method:
1.Heat oil and add mustard, cumin seeds, and groundnuts. When they start popping add curry leaves and chilies.
2. Add onions and fry till they turn brownish.
3. Add bread pieces and mix well.
4. Add sugar, lemon juice, coconut and salt. Mix well.