RAINY SEASON SPECIAL RECIPE

RAINY SEASON SPECIAL RECIPE
Kanda Bhaji

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Monday, September 10, 2012

Coconut Dryfruit Bonda

Coconut Dryfruit Bonda



Ingredients:
  • 3 boiled and Mashed potatoes
  • 1 cup grated coconut
  • 1 tbsp poppy seeds (khas khas)
  • 3-4 chopped green chilies
  • 2 tsp sugar
  • 1 cup chopped coriander
  • 2 tsp raisins
  • 2 tsp chopped cashew nuts
  • 1 tbsp lemon juice
  • 2 tsp cornflower
  • 1 tbsp bread crumbs


Method:
  1. Mix Mash potato, bread crumbs and cornflower together. Mix well and prepare dough.
 

2. Take a bowl and mix coconut, poppy seeds, raisins, coriander and green chili. Mix well.

 

3. Add lemon juice, sugar  and cashew nuts to the mixture.

 

4. Prepare small balls of the dough.


5. Roll the small ball in to puris.


6. Keep a 1 tsp of stuffing on it and cover it to give round shape.

 

7. Heat oil in kadhai and deep fry the stuffed balls till golden brown.

 
 

8. Serve it hot! You can serve it with some dip as well J

Monday, September 3, 2012

Vegetable Biryani



VEGETABLE BIRYANI



Ingredients:
  • 1 cup assorted veggies (Carrot/ green peas/ beans and potatoes)
  • 2 finely chopped onions
  • 2 finely chopped tomato
  • 2 tsp ginger garlic paste
  • 2  green chili
  • 1tsp mint leaves
  • Finely chopped coriander
  • 2 bay leaf
  • 2 cloves
  • 2 small size cinnamon sticks
  • 2 cardamon
  • ½ tsp cumin seeds
  • ½ tsp fennel seeds
  • ¼ tsp turmeric powder
  • ½ tsp red chili powder
  • 2 tsp coriander powder
  • Salt to taste
  • Oil
  • 3 tsp ghee
  • 3 ½ cup water
  • ½ cup yogurt

Method: 
  1. Take a kadhai, heat oil or ghee (or take half of each), add all dry spices bay leaves, cinnamon, cloves, cardamom, cumin seeds and fennel seeds.
  2. Toast them for a while, then add slit green chilies, mint leaves and finely chopped coriander leaves. Fry them until they turn crisp.
  3. Now add chopped onions, fry till golden, and then add crushed ginger garlic. Saute for couple of minutes.
  4. Then add chopped tomatoes along with turmeric, chili powder and coriander powder. Let the tomatoes cook till soft and then add the veggies along with salt. 
  5. Wash and add Basmati rice at this stage.
  6. In a pressure cooker, just add 1/2 cup curd and 3 1/2 cup water to the gravy and cook for up to 2 whistles. 
  7. Wait for the pressure to release then add a tsp of ghee (optional).
  8. Garnish with coriander leaves cashew nuts and mix carefully without breaking the rice.



















Upma

UPMA


Ingredients:

  • 1 Cup Sooji/Rawa 
  • 1 chopped Onion 
  • 2 tbsp Ghee 
  • 2 Cups water 
  • 1 tsp Urad Dal 
  • 2 chopped Green chilies
  • 1/4 tsp Ginger paste 
  • 1/4 tsp Cumin seeds 
  • 1/4 tsp Mustard seeds 
  • Curry leaves 
  • 8 Cashew nuts 
  • Salt to taste

  
Method:


1. Roast sooji/ rawa in a kadhai on low flame until it starts to give off a distinct aroma. Keep it aside.
2. Heat ghee in the same and add cumin seeds, curry leaves, mustard, urad dal and cashew nuts.

3. Now add chopped greed chili, ginger, onions and cook again for 3 minutes.

4. Now add salt, roasted sooji/ rawa and water.

5. Stir well and cover it.

6. Upma is ready. Serve it with pickle or chutney.

Quick and Healthy breakfast :-)



Sakhar Bhat


SAKHAR BHAT


Ingredients:
  • 1 cup Basmati rice, washed and drained
  • 1 tbsp ghee
  • 1 ¼ cup sugar and a little more than ½ cup water for the paak (sugar syrup)
  • 4-5 cloves
  • ¼ tsp cardamom powder
  • 8-10 cashew nuts, halved and raisins
  • pinch of keshar (saffron) strands, soaked in a little milk or water
  • 1 tsp lime juice (optional)
Method:
  1. Heat the ghee, when hot add the cloves and cook till the color of cloves starts changes.
  2.  Add the rice and saute a bit.
  3. Add two cups water and cook the rice.
  4. When the rice is cooked, gently spread it in a plate and let cool.
  5. Combine the sugar and water. Let the mixture cook till you get a thick syrup.
  6. You know the paak (sugar syrup) is done when a drop of paak put on a metal plate holds it shape and doesn't run. 
  7. Add the lemon juice (optional), saffron, cardamom powder, cashews, and the rice to the syrup.
  8. Cover and cook till the water evaporates.
  9. Serve it hot. Garnish with cashew and raisins.

Mainly prepared on festive occasions :-)

Mutter Paneer



MUTTER PANEER



Ingredients:
  • 200 grams Paneer
  • 1 cup Cooked green peas
  • 1 Onion
  • 1 Tomatoes
  • 2 Bay leaves
  • 3-4 Cloves
  • 1/4 tsp Black pepper powder
  • 1 tsp Ginger-garlic paste
  • 1 Green chili
  • 1/2 tsp Turmeric Powder
  • 1 tsp Red chili powder
  • 1/2 tsp Coriander powder
  • 1 tbsp Poppy seeds
  • 1 tsp Roasted cumin powder
  • 1 tsp Garam Masala Powder
  • 5-6 tsp Vegetable oil
  • Salt to taste
  • Green coriander leaves for garnishing

Method:


1. Heat oil in a kadhai.
2. Cut paneer into small cubes. Fry over medium heat until light brown. Turn pieces while frying. Be very careful as it splatters. Keep aside the paneer pieces.
3. Cut onion, tomato and green chili. Grind it and make paste. Add ginger-garlic paste.
4. Heat remaining oil and fry bay leaves and cloves for 30 secs. Add the paste and fry on medium heat until golden brown (The oil starts separating from the mixture).
5. Add red chili powder, turmeric powder, coriander powder, garam masala, black pepper powder, poppy seeds and salt. Mix well. Add green peas and fry for 2-3 minutes.
6. Add water just enough to make thick gravy. Bring the gravy to boil.
7. Add paneer pieces. Stir well and cook over medium heat for 5 minutes.
8. 
Garnish with chopped green coriander leaves and serve hot.