Pav Bhaji
Monday, June 14, 2010
Hi Everyone
Yes I am back with thsi weeks recipies and I was very excited to do cooking this week.So Pav bhaji is the dish that I used to amke really really often from my China days and and really enjoid it too.This is one dish thats easy to eat, prepare and serve.Also being in Mumbai, I hve always been Pavbhaji fan too :)I hope you guys will like the recipie and will try it too..
Ingredients
Pav buns 12 no
Onions 2 nos
Tomatoes 5 nos
Potatoes 3 nos
Peas 1 cup
Carrot 1/2 cup
Capsicum 1/2 cup
Cauliflower 1 cup
Ginger 1 " grated
garlic optional
Green chillies 4
Masala Powders
Dhania Powder 3 tsp
Jeera Powder 2 tsp
Chilli powder 2 tsp
Pav bhajji masala 4 tsp
salt Acc to taste
cilantro for garnish
lemon juice 2 tsp
Process
Heat a pan with oil & add the onions.Fry till translucent.
Add tomatoes,salt,add all the powders and fry till the oil floats on top. Steam all the other veges seperately & add them to the onion mixture.
Add a cup of water & let it cook to boiling consistency.
With a potato masher keep mashing the mixture &
let it cook nicely. When all the vegetable are cooked thoroughly garnish with coriander & lemon juice
Serve with Pav.
Fried Gobhi
Hi Everyone
Thsi si not a ctually a dish that's recipie should be posted, but I am just doing it because it turned out to be so good,tangy and beautiful that I had to put.Not to mention it was one of the step to create my following dish "Masaledar Gobhi" So bear with me.
Ingredients
Cauliflower 1 cup cut into small peices.
Ginger - 1/4 inch
garlic - 1 clove
Jeera - 1 tbsp
salt
Chilly powder - 1/2 tbsp
Amchoor Powder - 1 tbsp
Cilandro - 2 tbsp
Process
Heat oil ina pan .Add garlic, ginger and heera powder.Add gobhi and cook until it gets fried.
Add salt , chilly powder , amchur pwder , cilantro and shake.
Ready to serve.
Masaledar Gobhi
Hi Everyone
Now here comes the main dish which my brother also deamnded from India , but sadly I cant send him but sure eneough I can post teh recipie so that my mom can make it .Right ?So this is for you shanky :)
Process
1 cauliflower
1/4 inch ginger
2 cloves garlic
4 tomatoes paste ( Blanched tomatoes in hot water and blend ina mixer)
1 onion paste ( Blanched onions in hot water and blend ina mixer)
1 tsp. cumin seeds
1 tsp red chili powder
½ tsp turmeric powder
Salt per taste
2 tsp coriander/dhaniya powder
1 tsp garam masala powder
1 tsp anardana
1 tsp. chopped cilantro
2 green chilies
Process
Cut cauliflower into small pieces and fry until they change the colour.
Heat oil ina pan.Add Jeera, ginger , garlic and wait till they turn brown.Add onion paste and cook until it turns pink. Add tomatoes paste.Ad salt , chilly powder , garam masala , turmeric ,amchur powder dhania powder and cook until oil separates.
Add fried cauliflower and garnish with colantro.
Add 1/2 cup wayer a nd cover it till the masala penetrates in ghobi.
Serve with roti/naan.
Spring Rolls
Hi Everyone
These spring rolls came out asa leftover from the chowmein and tortilla that I made yesterday and it turned out to be really good snack for my eveningafter coming back from office.
Ingredients
1 cup left ober Chowmein(see recipie next)
2 Lowfat Tortilla
2 tbsp shezwan sauce
2 tbsp green chilli sauce
Process
In the left over chowmein add green chilli sauce and mix well and heat in microwave till it gets warm.
Heat the tortilla on the pan and put a layer of shezwan sauce..Put chowmein in between the tortilla and role it like a roll.
Serve with Tea.
Chowmein
Hi Everyone
This time I tried chowmein very religiously to get the dark brown color in soya sauce and yippie I got it .
Ingredients
1/2 packs chow mein noodles
3 Tbs oil, as needed
2 tsp garlic, finely minced
1 carrot, shredded, cut about 2-in long
1/2 tsp sea salt
1/2 tbsp Ajinomoto
2 tsp chili garlic sauce, to taste
3 Tbs soy sauce
2 Tbs water, as needed, to balance the saltiness of the soy sauce
1 cup shitake mushrooms, cubed
1 small yellow onion, cut in small wedges
1 tsp black peppercorns, freshly ground, to taste
1/4 cup fresh cilantro, coarsely chopped
Process
Fill a big pot with water. Bring to a boil. Place the noodles in the boiling water , return the water to a boil then lower the temperature to a medium low. That way the pasta is cooked all the way through evenly. Salt the water half way through the cooking process (it will bring out the natural flavor of the pasta and the noodles will be softer) and keep stirring every now and then so that the noodles do not stick to the bottom. Cook for about 3-4 minutes. When the pasta is cooked (tender but still in shape and firm), drizzle about 1 tablespoon of canola oil, then drain the noodles. Discard the liquid. Set aside.
Heat about a tablespoon of oil in a wok. When the oil is hot ready, add a teaspoon of garlic. As the garlic becomes slightly golden, stir-fry the shredded carrots for about 2 minutes. When the color is translucent, season with 1/4 teaspoon of sea salt. Add the onion wedges and cook for another minute. Transfer to a plate. Set aside.
In the same wok, place the cooked noodles. Cut them if necessary with kitchen shears. Add all the vegetables, , chili garlic sauce, soy sauce and water. Stir constantly. Cook for about 3-5 minutes. Add ajinomoto and black pepper.
Sprinkle some fresh cilantro. Drizzle with sesame oil.
American Chopseuy
Ingredients
1 cup mixed vegetables (such as broccoli, mushrooms, carrots etc.)
1 lb crispy fried noodles (ready to eat)
1/2 small onion (chopped)
1/2 cup tofu firm cut and diced.
4 tablespoon soy sauce
3 tablespoon tomato ketchup
1 tablespoon sugar
1 teaspoon ginger (finely grated)
1/2 teaspoon garlic
1 teaspoon corn starch (mixed with 1/2 cup water)
1/2 cup water
1/2 tbsp Ajinomoto
2 tablespoon oil
salt to taste
Process
Heat oil in a wok or karahi on medium heat.
Carefully, add stir fry vegetables, onions, garlic and ginger. Sauté until the vegetables are tender.
Lower the heat, add soy sauce, ketchup, sugar and water. Bring to boil.
Add corn starch water by continuously stirring. Heat it until sauce starts to thicken.
Pour hot vegetables over the noodles just before serving it hot.
Frankie
Hi Everyone
A mouthwatering snack. Once you have tasted it, you will always ask for more.This happened when in one of my outing I took it and evrybody was so glad and really wanted the recipie.So here this is for you all who liked it in Richmond Function :)
Ingredients
2 Low fat tortilla
1 cup boiled potatoes
1 cup carrot and capsicum grated
1/4 cup peas, corn
1 tsp. ginger very finely grated.
1/2 tsp. jeera
1 tsp. garam masala
2 tbsp coriander chilli chutney(Deep)
chopped coriander leaves a few
Salt to taste
1 tsp. oil
Oil for roasting the frankie
Process
Heat 1 tsp. oil in a pan and add jeera and allow to splutter.
Add ginger and fry for few mins.
Add the boiled potatoes and other veggies, garam masala and salt and fry for another 2 mins.
Garnish with chopped coriander leaves.
Heat a tava to medium, one tortila on it and heat it properly.
Put a layer of green chutney on it.
Spread 1 tbsp. of the vegetable mix in the center, sprinkle chat masala on it and fold the two sides and turn the tortilla.
Repeat with the rest of the tortillas.
Moong Dal
Hi Everyone
The simplest dish ever.
Ingredients
1½ cups moong dal
3 cups water
2 tablespoons oil
1/8 teaspoon asafetida
1/8 teaspoon turmeric powder
½ teaspoon mustard seeds
½ teaspoon cumin seeds
3 green chilies, split lengthwise (small, thin variety)
1 teaspoon ginger paste
1 tablespoon chopped garlic
1 coarsely chopped red onion (medium)
1 cup chopped tomatoes
2 sprigs curry leaves, leaves removed and rinsed
Salt to taste (up to 2 teaspoons)
3 tablespoons chopped cilantro leaves
Process
Rinse the moong dal. Add water, and boil in a medium-sized saucepan (the dal is cooked when you can pick up a few grains and mash them easily between your fingers). Mix the dal well with a spoon to a smooth consistency.
Heat oil on medium heat, in a medium-sized pan, for 30 seconds;
Add asafetida, turmeric, mustard seeds, cumin seeds and curry leaves, in quick succession. Cover the pan to prevent the oil and spices from splattering;
When the mustard seeds start crackling, add the green chilies, ginger paste and garlic. Saute for 1 minute;
Add onions, and continue sauteing until they turn translucent, about 5 minutes;
Add the tomatoes, and saute for 3 minutes longer.
Add the boiled moong dal and salt, and fry until all the ingredients are mixed well. Garnish with cilantro leaves.
Dal fry goes well chapattis or naan. Serve with raitha and mango or lime pickle.
Chilly Paneer in Soya Sauce
Hi Everyone
Chilly Paneer - whose name is so chilly the taste is chilly too.It can be in red sauce or brown sauce.This time brown sauce , red sauce will come too.I prefer both of them .Hope you like this one too.
Ingredients
Paneer 1 cup cut into cubes and fried
Green chilies 2
Capsicum 1 cut into squares
Soya Sauce 2 tbsp
Cornflour powder 3 tbsps
Ajinomoto 2 stocks
Spring onions 1 1/2 tbsp.
Ginger Garlic,finely chopped 1 tbsp.
Oil To fry
Salt To taste
Process
Cut the paneer according to your choice,fry the paneer pieces in hot oil and put the pieces on tissue paper, so as it absorbs the oil.
For the sauce, heat oil in a pan, add the spring onions and ginger ,garlic pieces and fry for sometime, then add the green chilies and capsicum. Make a paste with cornflour, soya sauce , vinegar and green chilly sauce and little water and keep aside.
Pour soya sauce, pepper powder, ajinomoto, salt according to taste.
Add some water in the pan and once it starts boiling, add cornflour paste and paneer pieces and cook for a few minutes.
Remove from the fire and serve hot.
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