Thursday, May 30, 2013

Sweet & Sour Mango Chutney | Raw Mango Recipes

recipe of mango chutney made with raw mango and sugar

Sweet and Sour Mango Chutney
May 30, 2013
Sweet & Sour mango chutney is easy to prepare recipe , with the sourness of raw mango and flavor full spices, sweet and tangy in taste goes well with paratha , poori or simply as a spread on bread slice, you can have this handy in fridge as it can be preserved for a week.
Ingredients required and detailed instructions of the recipe are as follows:

Prep Time: 2 minutes
Cook time: 6 minutes
Serves: 1/2 cup
Raw mangoes- 2
sugar-1/2 cup
mixed spices(fennel seeds, fenugreek seeds, onion seeds or kalaunji, cumin seeds and black mustard seeds) - 1 teaspoon
turmuric -1pinch
salt-to taste
oil-1 teaspoon
red chilli powder-1/4 teaspoon

  • Peel and roughly chop raw mangos, Puree them in grinder need not to add water 

  • Heat oil in a pan, add mix spices , saute till aroma arises and they cooked, add redchillipowder, turmuric and salt to it,
  •  Add mango puree to it, mix well, simmer the flame cover the lid and cook for 2-3 minutes

  • Add sugar to it, cook uncovered on medium heat till sugar starts to thicken, stir in it starts leaving the sides of pan, switch off the flame.
  • Let it cool completely, store in a glass bottle, use when required.
Notes: Don't over cook sugar, but water content should be dried up properly
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Tuesday, May 28, 2013

Sooji Khicha | Sooji ke Papad | Sun Dried Recipes

step by step process of making papads with semolina, Sun Dried Recipe
Sooji Khicha
May 29, 2013
Sooji Khicha, sun dried recipe for preserving semolina in form of papad. Easy to prepare, a light papad recipe goes well with dal chawal or simply with evening tea. Detailed instructions and ingredients required for the recipe are as follows:

Prep Time: 5 minutes
Cook time: 10 minutes
Total Time 4 days
Serves: 25-30papads approx
Sooji or semolina- 1 cup
water- 6 cups
salt -to taste
cumin seeds- 1/2 teaspoon

In a heavy bottomed pan, I am using pressure cooker, add sooji and water  mix well, leave it for 5-7 minutes so that sooji can soak enough water, mix well, place this pan on high flame for boiling, stirring continously till mixture starts boiling add salt to it, as  its color changes towards transparent. switch off the flame, let it cool for another 10-12 minutes

add cumin seeds to it, mix gently. Pour one table spoon mixture on plastic sheet make papad by spreading it in circular motion., repeat the process with the remaining mixture.
Sun dry it for 3 -4 days, at the end of the day one you will be able to turn papads, remaining 2 -3 days are required for proper drying.
You can deep fry them or microwave them too.
Notes: When preparing for the first time, always try with small quantity. consistency (thickness) of mixture is important for proper spreading of papads.
If mixture is not cooked properly and papads are not dried properly they will not rise while frying.
My entry to Akila's event.
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Monday, May 27, 2013

Lauki Ke Kofte | Squash Dumplings Curry

squash dumplings curry recipe with step by step instructions
Lauki Ke Kofte | Squash Kofta Curry
May 27, 2013
Lauki or Squash kofta curry is a summer vegetable, fried squash dumplings are simmer in onion, garlic and tomato gravy, binding of gram flour and aroma of mint leaves powder gives this curry a distinct flavor, in this curry instead of boiled lauki I have used raw lauki ka lachha, koftas are further steamed for proper cooking . Ingredients required and detailed instructions for the recipe are as follows:
Prep Time: 10 minutes
Cook time: 30 minutes
Serves: 4
For Kofta:
Peel and grated lauki- 2 cups(350 gms approx)
Dry mint leaves powder – 1 table spoon
Salt –to taste
Besan or Bengal gram flour-3 tablespoon
Red chilli powder-1/2 teaspoon
Green chillies-2
Oil- for deep frying
For gravy:
Garlic-8-10 pods crushed
Oil 1 & ½ tablespoon
Salt-to taste
Red chilli powder-1/2 teaspoon
Coriander powder-1 tablespoon
Garam Masala powder-1/4 teaspoon
Instructions: Squeeze grated lauki in between your palms and preserve the juice in small katori( this will be added in gravy).

step by step instructions for making kofta curry
Take lauki in a bowl, add chopped green chillies, mint powder, red chilli powder mix well don’t add water to it. Heat sufficient oil in a kadhai or pan, mix salt to the lauki and quickly take a small ball of mixture form a shape of kofta, fry it in hot oil, do the same with rest of the mixture. First fry them on high flame as they start changing color , adjust the flame from medium to low.

Peel garlic and crush them, roughly chop onions and tomatoes, in a grinding jar first place onions and grind them for few seconds don’t make puree of it.(need not to add water), remove and place tomatoes in the same  jar and grind tomatoes till puree.
Heat oil in a heavy bottomed pan on any other utensils, I am using Sipri. , add onions to oil, roast onion till golden in color stirring continuously, add red chilli powder, immediately add lauki juice taken after squeezing lauki, add tomato puree to it, add all the other spices except garam masala powder, roast till oil separates, add 1 and 1/2 cup of water to it and bring it to boil, as it starts boiling simmer the flame, put steel strainer on it and place fried koftas over it, cover them with lid, this way we are steaming koftas ( as we have not boiled lauki this step is essential).
After 7-8 minutes check the consistency of gravy. If gravy is ready switch off the flame.
Just before serving, boil gravy add koftas in it, boil for 2-3 minutes, sprinkle garam masala powder over it . Serve kofta curry with phulka or rice.
Notes: Un boiled lauki lachha in kofta gives a firm bite to it.If you want soft koftas, place lauki ka lachha in a microsafe bowl, micro high for 3 minutes with lid covered you will get boiled and cooked lauki.
Before frying kofta you can also microwave them for 1 minute on high, take a micro safe dish grease it with few drops of oil and place koftas over it, give them standing time for 2 minutes , after this they are slightly cooked and become firm, hence easily fried with less oil, with this method you can make cylindrical shaped koftas too .
You can also add fresh chopped mint leaves in koftas.
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Saturday, May 25, 2013

Cold Coffee | Summer Coolers

Cold Coffee
May 25, 2013

Cold Coffee is another summer cooler with the goodness of milk. I have added chocolate sauce to it, this gives it a distinct flavor and turns strong taste of coffee to soothing chocolate flavor. This is my fourth recipe of summer cooler after, panna: refreshing drink, gulab sharbat and mango shake.Ingredients required and detailed instructions for the recipe are as follows:

Prep Time: 5 minutes
Cook time: 0 seconds
Serves: 2
Milk – 2 glass
Instant coffee- 1 teaspoon
Chocolate sauce- 2 teaspoon
Sugar- 2 tablespoon
Ice cubes-10-12

In a serving glass pour 1 teaspoon of chocolate sauce, with the help of folk spread the sauce unevenly on the sides of glass, place this glass in refrigerator , do the same with other glass, this will help chocolate sauce to stick in particular manner.
In a blending jar (I am using whipping blade , this will make more foam in coffee, you can use normal blender too ) add milk, sugar, coffee and ice cubes, blend it for 1 minute, pour coffee in already prepared glasses, serve chilled.
Notes: You can adjust sugar and coffee according to your taste.
For a variation you can serve cold coffee with a scoop of ice cream on top.

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Thursday, May 23, 2013

Microwave Pani Poori

recipe of making pani poori indian street food in microwave
Microwave Pani Poori
May 24, 2013
Microwave Poori is a non fried , easy to prepare recipe of famous indian street food. I got this from local shop where wadis, papads and other MW snacks are available. You have to prepare fresh pani for it and pooris can be prepared within seconds, just before serving. Earlier I have to prepare fried pooris a day before planning for chaat, sometimes they become soggy and sometimes all of them were not puffed properly, but this version of pooris is prepared with ease. Ingredients required and detailed instructions for the recipe are as follows:
Prep Time: 10 minutes
Cook time: 30 seconds
Serves: 2
For pani
Mint leaves - 1/2 cup
green chillies-2
raw mango-1
roasted cumin powder- 1 teaspoon
salt- to taste
everest pani poori masala-1 teaspoon
soaked boondi- 2 teaspoon
For stuffing
boiled chick peas- 1 tablespoon
crushed pooris-2
cumin powder-1/2 teaspoon
Grind mint leaves, rawmango and green chillies together make a fine puree.Take one teaspoon of puree in another bowl, dilute the remaining puree with one glass of chilled water, strain it.

Add roasted cumin powder, everest pani poori masala a salt to it, mix well, adjust the spices according to your taste, finally add soaked boondi to it. If you like you can add some ice cubes to it.Place pooris on the turntable of microwave, Micro high them for 30 seconds, after 5-6 seconds pooris will start puffing up, within 30 seconds they will be firm and crisp, remove at once.

Mash chick peas, add one teaspoon mint and mango paste to it, sprinkle some salt and cumin powder over it. Take 2 pooris crush them and mix well with chick peas.Take 1/2 teaspoon of chick peas mixture fill it in a poori, repeat the same with all pooris, now fill each poori with paani and enjoy.
Notes: you can substitute raw mango with tamarind or lemon juice.These pooris are salty in taste, adjust salt accordingly in stuffing.
you can substitute chickpeas with boiled potatoes and sprouted moong.
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Wednesday, May 22, 2013

Aloo Papad | Sun Dried Recipes

recipe of making aloo papads with mashed potatoes, sun dried recipe

Aloo Papad
May 22, 2013
Aloo Papad is a method of preserving boiled mashed potatoes. This is a
sundried recipe which is usually prepared in summer season when Sun's heat is
on its peak. Usually aloo papad are deep fried, but you can cook them in
Microwave too by adding save additional oil in the mixture while preparing
papads if you MW them without adding oil they will become dry hence
consuming too much oil in deep frying it is bettor option to add some oil while
preparing .
Ingredients required and detailed instructions for the recipe are as follows.

Prep Time: 2days
Cook time: 5minutes
Serves: 2
Potatoes: 2 kg
salt: 1 teaspoon /kg or according to tasteredchilli powder - 1 teaspoon
cumin seeds -2 teaspoons
fresh chopped coriander- 1 tablespoon
green chillies-6-8 chopped and crushed
mustard oil- 1 tablespoon
Instructions: Boil and peel potatoes,
when they are still warm grate them , grating them after completely cooling will
be difficult.
Add all the spices to it, mix well .apply few drops of oil to the mixture.

Take a small ball of potato mixture.
If you are using papad maker place thin plastic sheet on the lower surface of
machine, apply one drop of oil in the centre, place potato roll over it, cover it
with another plastic sheet press the handle on the upper surface of machine and
potato ball will form the shape of round papad.

If you are using rolling board and pin(chakla and belan) do the same process
as mentioned above. in this method after covering potato ball with plastic
sheet you have to roll out papad as thin as you can with the help of rolling pin .
remove the top plastic sheet take the bottom sheet with papad in you hand and
turn it on the cloth on which you are going to sun dry your papads, gently
press the plastic sheet and remove at once.
Do the process with all the papads.
Sun dry them for 2 days , at the end of day 1 you will be able to easily turn the papads.
store them in an air tight container.Deep fry them when required.Notes: If you want to Microwave them place them on the turntable of Microwave, Micro high them for 40 seconds, after 20 seconds turn them once for proper cooking ( My MW's highest power level is 850 Watts you can adjust the timings according to yours as difference of seconds in cooking may cause food to burn in Microwave.
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Monday, May 20, 2013

Mango Shake

Mango Shake
May 20, 2013
recipe of preparing mango smoothie with rose syrup and milk
Mango Shake is a summer cooler, very healthy and seasonal drink enriched with goodness of milk and mango fruit. In addition to it I have added gulab sharbat to it which is also a health drink. You can also use rooh afza and any other syrup to it. You can use any variety of mango for making shake. Always serve fresh shakes just after making them. Ingredients required and detailed instructions for preparing mango shake are given below:
Prep Time: 5 Minutes
Cook time: 0minutes
Serves: 2
Mangoes 2
Milk 3 cups
sugar 1/2 tablespoon
gulab sharbat 2 tablespoons
crushed ice 2 tablespoon
Instructions: Peel mangoes roughly chop it.
In a blending jar add milk, sugar and mango pulp, blend till smooth, this will take hardly one minute.
In a serving glass add one table spoon of crushed ice to it, pour 1 teaspoon gulab sharbat over it, carefully and slowly pour mango shake over it, don't mix it. Serve.
Notes: while blending you can add ice cubes to if you like chilled shakes.
You can adjust quantity of sugar depending upon the sweetness of mangoes and your taste, as gulab sharbat is also sweet.

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Sunday, May 19, 2013

Stuffed Capsicum | Bharwa Shimla Mirch

Stuffed Capsicum| Bharwa Shimla Mirch
May 20, 2013
Stuffed capsicum is a shallow fry dish prepared with mashed potatoes filling other spices. Different variations can be used instead of potatoes stuffing you can use soya granules or cottage cheese and peas as stuffing. Peanuts can be used in place of chashewnuts, hence the stuffing is cooked properly you can add grated cheese after filling the stuffing to it and grill it in microwave by applying few drops of oil in the ourter skin of capsicum.Ingredients required and detalied instructions for the recipe are as follows:
Prep Time: 15 Minutes
Cook time: 10minutes
Serves: 4
capsicums- 4
boiled potatoes -4
green chillies-2
oil-2 teaspoon for stuffing and 1 tablespoon
salt to taste
coriander powder-1 tablespoon
cumin seeds-1 teaspoon
turmuric powder-1/4 teaspoon

amchur powder-1/2 teaspoon
besan or Bengal gram flour – 1 tablespoon
onion-1 big chopped
cashewnuts- 8-10 broken
red chilli powder-1/4 teaspoon


Peel and mash boiled potatoes.
carefully make a cut at the top of capsicum, the top should not be detached from capsicum as shown in the picture 1. Scoop out the inner hard part and seeds from it, do the same with all the peppers.
Heat 2 teaspoon oil in a pan, add cumin seeds and besan roast for a minute, add chopped onions and roast till onions are light brown in color, add cashewnuts and raisins, mashed potatoes, green chillies, mix well stir continously and roast till potatoes started changing the color, add red chilli powder, salt garam masala powder and amchur powder to it mix well, switch off the flame let the stuffing cool completely.
Now stuff all the capsicums with the potato filling.
Heat one table spoon oil in a pan , place all the capsicum to it., on a high flame shallow fry them from all sides till outer skin of capsicum become golden brown and soft.
Serve hot with chapati you can also serve as a side dish with main course.
My entry to Akila's event

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Saturday, May 18, 2013

Kaddu Ki Sabzi | Pumpkin Stir Fry

Kaddu Ki Sabzi | Pumpking Stir Fry
May 18, 2013

Kaddu or pumpkin is a good source of vitamin A . A very light vegetable with lots of water content in it, it is easy to cook it in summer season. In Uttar Pradesh kaddu poori is a famous festive dish. I like to use it in kofta curry, halwa and a base for pav bhaji. Ingredients required and detailed instructions of the recipe are as follows:.
Prep Time: 5 Minutes
Cook time: 10minutes
Serves: 4
Kaddu- 500 gm
green chillies-2
oil-1 tablespoon
salt to taste
coriander powder-1 tablespoon
cumin seeds-1 teaspoon
turmuric powder-1/2 teaspoon
fenugreek seeds 1/2 teaspoon
fennel seeds-1 teaspoon
black mustard seeds-1/2 teaspoon
red chillipowder 1/2 teaspoon
Remove the pulp and seeds of pumpkin need not to peel.
chop into small pieces
heat oil in a pan or kadhai, add fenugreek seeds as they start crackle, add mustard seeds, cumin seeds, saunf and green chillies to it, roast them for a minute add pumpkin pieces, salt and turmuric powder mix well, on a high flame with lid uncovered, pumpkin has a lot of water content in it so it will not stick to pan.
cook for 6-7 minutes or till pumpkin is soft and tender. don't mash it, add red chilli powder, corainder powder and chopped tomatoes mix well. cover the lid and cook for 2-3 minutes in medium flame, so that tomatoes are cooked properly. check if there is water in it, cook on a high flame with lid uncovered so that water is evaporated, don't let it too dry.
serve hot with poori or chapati.
Notes: for a sweet taste in pumpkin add two teaspoon of grated jaggery or gur in it, mix well just before switching off the flame.
Tomatoes and jaggery combination gives sweet and sour taste to kaddu.
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