Jun 23, 2010

MULI KA PARATHA


Whenever I am fed up with making chapattis I think of making some parathas, I found a big raddish in my frige lying from a long time so I thought of making “muli ka paratha “ as no one like to eat it raw bcoz of its pungent smell, parathas can be of any vegetable its tastes good with pickle and butter,
Ingredients
Grated raddish                                            2 cups
Onion                                                          2 small
Red chilli powder                                          1 tbsp
Garam masala                                              1 tsp
Cumin seeds                                                ½  tsp
Mustard seeds                                             ½  tsp
Green chilli paste                                         1 tbsp
Ginger garlinc paste                                     1 tsp
Coriander leaves                                          1 tbsp
Oil                                                               2 tbsp
Salt                                                             to taste
Wheat flout                                                 2 cups
Allpurpose flour                                            ¼ cup

Method of preparation
Take wheat flour and all purpose flour in a big bowl add salt to it and knead it using water to make a dough like chapati,
Peel the outer skin of radish and grate it, chop the onion and coriender into small pieces,
Heat 1 tbsp of oil in a skillet add cumin seeds and mustard seeds, when they splutter add chopped onion and fry till it turns pink,
Now add green chilli paste and ginger garlic paste and fry till the raw smell evaporates,
Now add grated raddish and fry till the raw smell goes off, then add redchilli powder,garam masala and salt, and again fry for some time,
Now add chopped coriander leaves, and allow it to cool.
Take handful of dough and roll it to small puri,
Now take same quantity of filling and place on puri in the center,
And cover the filling as shown,
And roll it to make paratha,
Heat the non stick  pan and bake two sides with little oil
Serve hot parathas with pickle or chutney,

SPICY GROUNDNUT POWDER/SHENGA CHUTNEY


You can find this spicy mix in almost all houses in north Karnataka and also the southern part of Maharashtra, its can act as a sidedish with chapatti or rotti served with curds or ghee, and also substitute of sambar or saar with rice,its very easy to make and tasty, many variations can be made with this spicy powder by adding a hand full of roasted chana or putani or kadlepappu and also u can add a handful of dry coconut flakes and also with rosted sesame, its and act as a spread on bread or also as topping for mosaru avalakki and upama,
Ingredients
Roasted and peeled groundnuts                     2 cups
Curry leaves                                                 2 tbsp
Garlic pods                                                  12-15
Red chilli                                                      12-15
Cumin seeds                                                2 tsp
Coconut  flakes                                            5 tbsp
Salt                                                             to taste
Method of preparation
Dryroast the groundnuts on medium flame and cool and remove the outer cover,
Dry roast the curryleaves, red chillis and coconut flakes,
Grind all the ingredients in a mixie together to coarse powder,
Store in airtight container.

Jun 17, 2010

SEV PURI AND DAHI SEV PURI

“Sev puri” and ”Dahi sev puri” is my all time favourite chat,this recipe is very easy to make as it need all the required things and arrange them in a serving plate..


Ingredients:
Flat Puri                                             6-12
Fine sev                                             ¼ cup
Meetha dahi                                       2 tbsp
Filnely chopped onion                         ½ cup
Finely chopped tomato                       ½ cup
Grated carrot                                     1 tbsp
Potato baked and mashed                  2 tbsp
Green chutney                                   2 tbsp
Meetha chutney                                 1 tbsp
Red chutney                                       1 tbsp
cumin powder                                    1/2 tsp
red chilli powder                                 ½ tsp
chat masala                                       ½ tsp
coriander leaves                                 2 tbsp
salt                                                    to taste
METHOD OF PREPARATION
The preparation of sev puri and dahi sev puri are same except adding dahi to the dahi sev puri.
First arrrange the selected flat puris in a plate,
Mix mashed potato with little salt,red chilli powder,chat masala and cumin powder,
Now put about ½ tsp of mashed potato mixture on each puri,
Then comes chopped onion tomato and grated carrot on it,
Now put all the chutnies about 1/4th spoon one by one on each puri,
Now garnish with thin sev and chopped cilantro,
Sprinkle chat masala and red chillipowder for additional taste,
For dahi sev puri you can aput ¼ spon of meetha dahi on the top.
thats all sev puri is ready..........

MASALA PURI....

Masala puri” is another chat which is more spicy………..hot masala puri in rainy days in Bangalore….how romantic…..no no….how spicy…
I did know this chat till I come to Bangalore, its speciality of Bangalore I think we can find the excellent masala puri in any of shanti sagars in bangalore, and more over its my hubby favourite chat…..
Ingredients:

For masala
White peas 1 cups
Finely chopped onion ½ cup
Finely chopped tomato(opt) ½ cup
Greenchilli paste 1 tsp
Ginger garlic paste 1 tsp
Garam masala 1 tsp
Jeera powder ½ tsp
Chat masala 1 tsp
Salt to taste
Other ingredients
Puri 4-5
Fine sev ¼ cup
Filnely chopped onion ½ cup
Finely chopped tomato ½ cup
Grated carrot 1 tbsp
Baked potato and chopped 2 tbsp
Green chutney 2 tbsp
Meetha chutney 1 tbsp
Red chutney 1 tbsp
cumin powder 1/2 tsp
red chilli powder ½ tsp
chat masala ½ tsp
coriander leaves 2 tbsp
salt to taste

Method of preperation
Soak the white peas for 8-10 hours and boil with enough of water in a pressure cooker.
Heat oil in a skillet add chopped onion and fry till it turns transparent,
Add ginger garlic paste and fry till the raw smell goes,
Add green chilli paste and fry and now add tomato and fry for some time,
When it leaves oil at the end add the garam masala,cumin powder and chat masala and fry for 3-4 minutes,
Now add salt and enough water and boil for 10 minutes,

Serving of masala puri
crush puris ann put it in a plate and above that add boiled potatoes,
add the masala about 1 cup,
above masala put  chopped onion, tomatoes and grated carrot,
now add all the chutney one by one,
now sprinkle the redchilli powder,chat powder and cumin powder,
garnish it with thin sev and coriander leaves,

Jun 16, 2010

BHEL OR BHEL PURI


Next comes Bhel or Bhel puri,Bhel is the most common type of chat we can find it everywhere and also we can find lot variations in bhel,
Ingredients:
Puffed rice/kadlepuri                           4 cups
Puri                                                    3-4
Sev thicker                                         ¼ cup
Fine sev                                             ¼ cup
Filnely chopped onion                         ½ cup
Finely chopped tomato                       ½ cup
Grated carrot                                     ½ cup
Finely chopped cucumber                    ½ cup
Finely chopped raw mango                 ¼ cup
Baked potato and chopped                 2 tbsp
Baked White peas(opt)                       2 tbsp
Green chutney                                   2 tbsp
Meetha chutney                                 1 tbsp
Red chutney                                       1 tbsp
cumin powder                                    1/2 tsp
red chilli powder                                 ½ tsp
chat masala                                       ½ tsp
coriander leaves                                 2 tbsp
salt                                                    to taste
Method of preperation
In a large bowl mix all the chutneys and onion, tomato, cucumber, carrot mango, peas and potato and also add red chilli powder,jeera powder and chat masala to it,
Crush the puris and add to the mix,and now add thick sev to it,
Now add puffed rice and mix it properly,
Serve it in a plate and add chopped onion and tomato on the top
garnish with fine sev and finely chopped coriender leaves,
sprinkle some redchilli powder and chat masala on it,

Jun 14, 2010

PANI PURI


Lets start with “Pani puri”
Pani puri is the king of chats ……its also called golgappa or puchka etc etc.what ever may be the name it has unique style of serving and eating, usually panipuri is to be eaten roadside “panipuri ka thela “ its taste is bcoz of its pani….its spicy sour and sweet……mmm yummy, the style of panipuri depends on place to place…bcoz of the stuffing they use, like potato,White peas and also bundi…but the pani is more or less same taste….
Ingredients:
Baked potato                                     2 small
White peas(opt)                                 ½ cup
Ice cold water                                    ½ liter
Green chutney                                   2 tbsp
Meetha chutney                                 1 tbsp
cumin powder                                    1 tsp
chat masala                                       ½ tsp
Black salt                                           to taste

Mash  boiled patoes and mix with little salt and chat masala.
For making pani take ice cold water in  a big bowl and mix green and sweet chutney to ice cold water according to ur taste and add salt, chatmasala and jeera powder according ur desired taste.
Take pure and make hole in the center,fill little mashed potato mix to it,
Add pani in to the hole and served fast one by one, or u can dip the puri in the pani and served one by one,
Enjoy the unique taste of pani puri………

Jun 10, 2010

CHATPATI CHATS..

Chats….mmmm u can call it "chatpati chats" its cahtpati bcoz its unique taste..sour,sweet and hot...I love chats..infact all the people in india die for chats...sometimes I feel i put on too much weight so no more chats,whenever I passby roadside panipuri ka thela….ooooo its so tempting I forget about my extra kilos, We find chat street in every city,"chowpati beach in bombay is the famous chat street. when i was in bangalore its really best place for foodies,i tried to taste all the special types of food that are famous from each and every corner of bangalroe ,but here  I don’t get to see pani pure ka thela so I decided to make chats week....
Basics of chats: some of the basic preperations of chats u can make and preserve it and use for a week.
1.PURI
Ingredients
semoline or Bombay rawa                    2 cups
Maida or all purpose flour                      2 tbsp
Salt                                                      to taste
Oil                                                        for deep frying
Method of preparation
Mix rava salt and maida and water to knead it to dough not too soft,
And let it stand for 2-3 hours covered  with moist cloth,
Make small balls and roll it to large chapatti not too thin,
Then cut puris with small katori of equal size.
Heat oil an deep fry the puris on medium flame
Spread it and let it cool and store in airtight container.


2.GREEN CHUTNEY
Ingredients
Coriander leaves                                1 cup
greenchilli                                           3-4
garlic pods                                          2
mint leaves                                        2 tbsp
cumin seeds                                       1 tsp
onion                                                 1 small
Salt                                                    to taste
Lemon juice                                       1 tbsp
Method of preparation
Grind all the ingredients with little water to get the medium consistency.
3. RED CHUTNEY
Ingredients
Red chiili                                            1 cup
garlic pods                                         2
cumin seeds                                      1 tsp
Salt                                                    to taste
Lemon juice                                       1 tbsp
Method of preparation
Soak chillis for 1 hour in warm water
Griend the chilli with all other ingredients with little water.
4. SWEET CHUTNEY
Ingredients
Tamrind pulp                                      1/2 cup
Dates                                                 4-5
Jaggery                                              3 tbsp
cumin powder                                    1 tsp
coriander powder                               ½ tsp
Salt                                                    to taste
Method of preparation
Soak tamrind and dates in water for 1 hour
Squeeze the tamrind get pulp.
Boil jaggery with dates and tamrind pulp for 10 minutes
Add cumin, coriander powder and salt to it and boil again for 5 minutes
Cool and keep it in refregirator.
5. MEETHA DAHI
Ingredients:
yogurt                                                1 cup
sugar                                                 to taste
Salt                                                    to taste
Method of preparation
Mix all the ingredients with little water according to ur desired consistency.
Other dry ingredients you need
1.   Jeera powder
2.   Chat masala
3.   Red chilli powder

I will get back with all the chats one by one..

Jun 8, 2010

CAME BACK...TO BLOG

Hi all....

I went on vaccation for 45 days.so could not post any blog...
now i am back with much more intresting recipes...

Apr 17, 2010

MATAR PANEER


Matar can be used with any vegetable, it gives nice colour and texture to the dish,it also makes an excellent combination with paneer.
INGREDIENTS
Paneer                                                 200 grams
Green peas                                          1 cup
Onion                                                  1 big
Tomatoes                                            2 small
Green chilli                                          2-3
Ginger garlic paste                              1 tbsp
Garam masala                                    1 tsp
Coriander powder                               1 tsp
Cumin powder                                    ½ tsp
Turmeric powder                                ½ tsp
Redchilli powder                                 1 tsp
Curry leaves                                       5-6
Asafoetida                                          pinch
Oil                                                     1 tbsp 
Oil for deep frying                              1 cup
Salt                                                   to taste
Coriander leaves                               1 tbsp
METHOD OF PREPARATION
Cut paneer in any shape you like and deep fry in oil.
Chop onion and one tomato finely and make puree of another tomato.
Heat oil in a pan add cumin seeds mustard seeds curry leaves and asafetida,
When seeds start crackling add gingergarlic paste and fry till raw smell evaporates,
Now add onion and fry till it get pink in colour,
Add tomato and also puree and fry till the pieces softens,
Now add all powders like turmeric,redchilli,coriander and cumin and fry till oil seperates at the ends.
Add a cup of water and bring it to boil,
Now add green peas and fried panner and salt to it, and cook for 10 minutes.
Add  cream  and mix it well
Garnish it with corienderleaves, hot matar paneer is ready.
Serve it with roti or rice……….

DAAL MAKHANI

INGREDIENTS

Whole urad (skinned) 1 cup
Rajma ¼ cup
Onion 1 big
Tomatoes 2 small
Green chilli 2-3
Ginger garlic paste 1 tbsp
Garam masala 1 tsp

Whole garam masala 1 tsp
Coriander powder 1 tsp
Cumin powder ½ tsp
Turmeric powder ½ tsp
Redchilli powder 1 tsp
Curry leaves 5-6
Asafatieda pinch
Butter 1 tbsp
Salt to taste
Coriander leaves 1 tbsp



METHOD OF PREPARATION

Soak udad and rajma overnight and cook in pressure cooker,
Chop onion and one tomato finely and make puree of another tomato,
Heat butter in a pan add whole garam masala like clove -2,cardamom-2
Cinnamon-1/2 inch,and curry leaves and fry,
Now add asafateida and gingergarlic paste and fry till raw smell evaporates,
Add onion and fry till it get pink in colour,
Add tomato and also tomato puree and fry till the pieces softens,
Now add all powders like turmeric,redchilli,coriander and cumin and fry t
ill oil seperates at the ends.
Then add cooked udad and rajma and salt to it,
Cook for 10 minutes and garnish it with coriender leaves and also some butter,
Serve it with roti or naan and also parathas…..

Apr 15, 2010

TINDORA FRY


TINDORA FRY
INGREDIENTS
Tindora or tondekayi                           ¼ kg
Onion                                                 1 big
Green or red chilli                               2-3
Curryleaves                                       5-6
Cumin seeds                                     1/2 tsp
Mustard seeds                                    1/2 tsp
Turmeric powder                                ¼ tsp
Red chilli powder                                1 tsp
Garam masala                                    ½ tsp
Coriander powder                               ½ tsp
Coriander leaves                                1 tsp
Oil                                                      2 tbsp
Salt                                                    to taste

METHOD OF PREPARATION
Wash tondekayi and cut it to longpeices,four in one.
Heat oil in skillet,add cumin seeds,mustard seeds curryleaves and green or red chilli and fry for 2-3 minutes,
Now add chopped onion and fry till it turns pink in colour,then add tondekayi and fry on medium flame about 10 minutes and cover it with lid and allow it to cook on low flame for 5 till it becomes soft.
Once it get soft add red chilli power,garam masala and coriander powder and salt and fry for again for 5-10 minutes,u can also add little water and cook on low flame.
Garnish it with coriander leaves and serve.