This is a well tried recipe from me. I did this many times. This is a good addition to the menu if you expecting any guests or simply a special meal just for you for pleasing ourselves.
Ingredients
Palak - 1 bunch
Tomatos - 2 large
Ginger-garlic paste - 2 table spoons
Dhania powder - 1 table spoon
Jeera powder - 1 table spoon
Onions 1
Green chillies 3
Paneer 200 gms
Salt to Taste
Oil or Butter - 2 tbsp
Cream - 1 tbsp for garnishing
Method of Preparation
1. Boil water in a vessel and turn off the flame, now put the palak leaves in it keep it covered for 10 min or u pressure cook it for 1 whistle without adding water to the palak. When done, blend it with very little water along with green chillies. Palak Pulp is ready.
2. Boil tomatoes in water on high flame for 10 min. Peel off the skin and chop it. Put that in the blender and blend it. Tomato pulp is ready.
3. Heat 2 tbsp oil/butter in a vessel. Add Jeera and add Chopped Onions and let it turn transparent or little brown.
4. Add ginger-garlic paste to the above.
5. Add Jeera powder, Dhania powder, tomato pulp stir well.
6. Now add palak pulp, salt and cover and cook for 7-10 mins.
7. Put off the flame and add paneer pieces and garnish with cream. Serve hot with chapati, naan or paratha.
Preparation Time: 15- 20 Minutes
Category: Main Coarse (Gravy Curries)
Note:
1. Tomato pulp should be half of palak pulp i.e. in the ratio 1:2.
2. Chillies are to be ground with palak to give little teekhapan (hotness) otherwise it does not taste so well.
3. If you want you can fry the paneer pieces and then add to the gravy (without frying will also do).
4. If you think the gravy is too thick then add little warm water to it. Don't make it thin or else u loose the taste and charm of it.
5. Shall Post some pictures soon.
Tuesday, May 16, 2006
Monday, May 15, 2006
Quick Snack - PaniPuri - Ready to Eat
As I was feeling to have something in the mid period of the day which is between afternoon and evening ... haha.. which is around 5:30 and 6:30. It is too late for Snack time and too early for dinner time. so I wanted to have something which neither fills my stomach for long time nor too light that I wish to have some thing else again in few seconds, I thought of pani puri. Pani Puri's and pani puri masala can be brought from any Indian store. The Chick Peas in the following picture is from a canned tin. Add water to Pani puri Masala. Chop Onions very small and there you are..... ready for a fast and easy, wonderful snack.
Phulka / Roti
The Roti recipe is added for my friend who asked me to publish the recipe so that it is easy to explain with pictures rather than just speaking.
Ingredients
Atta - Godhuma pindi (In Telugu)
Method of Preparation
1. Mix the atta with very little salt and water, To make it thick batter as shown below.
Phulka
2. Keep aside the above for 15-30 minutes.
3. Prepare small rounds from it as shown below
4. Now take a belan and press it to make round shape. ( For the starters, just try to make it flat and equal, you will slowly pick up round shape as you prepare more :) )
5. Take a pan(Penam - Telugu). put the prepared roti from above step on it. Once a small bubbles start appearing turn the roti.
6. Wait until the other side of the roti is done. This can be indicated by the air bubbles on the roti.
7. When the second side it ready then put the first side on flame as shown in figure. As I have Electric stove, I use this little piece to make phulka's which make phulkas come out good, with the same effect as on gas.
8. Apply butter/oil/Ghee if desired and serve with Curry
Variations:
1. Can add little oil, warm water
2. Rice Floor instead of atta for making the roti, to come out with smooth and nice. but if you try the above or the rice floor for making chapati, apply oil/ghee to it. Otherwise there are many chances for the roti to become like papad in few seconds. :)
Ingredients
Atta - Godhuma pindi (In Telugu)
Method of Preparation
1. Mix the atta with very little salt and water, To make it thick batter as shown below.
Phulka
2. Keep aside the above for 15-30 minutes.
3. Prepare small rounds from it as shown below
4. Now take a belan and press it to make round shape. ( For the starters, just try to make it flat and equal, you will slowly pick up round shape as you prepare more :) )
5. Take a pan(Penam - Telugu). put the prepared roti from above step on it. Once a small bubbles start appearing turn the roti.
6. Wait until the other side of the roti is done. This can be indicated by the air bubbles on the roti.
7. When the second side it ready then put the first side on flame as shown in figure. As I have Electric stove, I use this little piece to make phulka's which make phulkas come out good, with the same effect as on gas.
8. Apply butter/oil/Ghee if desired and serve with Curry
Variations:
1. Can add little oil, warm water
2. Rice Floor instead of atta for making the roti, to come out with smooth and nice. but if you try the above or the rice floor for making chapati, apply oil/ghee to it. Otherwise there are many chances for the roti to become like papad in few seconds. :)
Masala Idli's
This is a recipe from Indira's Mahanandi site. The only difference is I chopped the carrot instead of grating it. But it tastes real good. Thanks Mahanandi for the wonderful Recipe.
Recipe:
To the idli batter add the following:
Grated/chopped carrot
Peanut powder
Green Chillies
Coriander
Recipe:
To the idli batter add the following:
Grated/chopped carrot
Peanut powder
Green Chillies
Coriander
Pizza Margarita
Dont mistake by the name that it contains some kind of alcohol or anything. Pizza Margarita is the pizza name. I learned this from one of my cousin, Hema. The pictures are also from her Kichen. Thanks Hema for nice recipe.
Ingredients
To make crust
All Purpose Floor - Maida - 4-5 cups
Yeast - 1 packet
Sugar - 1 Table Spoon
Salt to Taste
Water - to make batter
Olive Oil - 3 Table Spoons
For Toppings (Topings can be varied according to your own taste)
Tomato Paste - Mandatory
Mozarella Cheese
Cheddar Cheese
Onions
Tomatos
Green Peppers (Capsicum)
Yellow Peppers
Basil Leaves
Olives
Mushrooms
Jalepenos dipped in Vinegar
Method of Preparation
For Batter:
1. Add Yeast to 3/4 cup warm water. The water will bubble up a lot. Then add a table spoon of Sugar, Salt and 2 table spoons of Olive Oil.
2. Mix it well. Add the all purpose floor to the mix. Make sure it wont form lumps. Keep it covered with wet cloth or wet kichen towel(paper towel). Keep it in warm place like oven/Microwave so that the temparature is maintained at a contant level.
3. Keep the above until the batter doubles.
Pizza Preparation:
1. Take the pizza pan, apply butter to the surface and sprinkle the all purpose floor on the pan.
2. Spread the all purpose floor through out the pan and Dust it.
3. Keep the pan aside. Now take the batter on a flat surface. Spread all purpose floor and press it with hand or belan to make it round shape. It can also be made in any shape desired. press it to make thick or thin depending upon the type of pizza you desire.
4. Spread the flattenned batter (kind of big roti) on the pizza pan.
5. Take a little olive oil and apply it through out the surface of the pizza batter.
6. Spread the Tomato Paste. Add the sliced garlic, at this point if you want. Sprinkle Salt and pepper to taste.
7. Now arrange the green pepper, yellow pepper, onions, mushrooms, olives and basil on the pizza.
8. Now Spread the Mozarella and Cheddar cheese one by one.
9. Preheat the Oven to 400 degrees. Put the pizza pan inside the oven for 15 minutes(if it is medium sized pizza, add more minutes or till it is done for large pizza's).
10. Remove from the oven and serve hot.
Preparation Time: 15 minutes Baking time
+ 15 minutes preparation time
+ 15-60 minutes waiting time.
Category: Main Coarse
Servings: 4 persons
Variations:
1. Do not put normal Jalepenos from store as it will be too hot that you cannot eat it. Try using the Jalepenos dipped in Vinegar which will give us the same taste when we order from outside.
2. For Cheese Pizza you can avoid all the toppings except for Tomato Paste and Cheese.
3. If the Yeast is not active, the bubbles will not come when you add it to warm water. Sugar is food for yeast. So by adding sugar the yeast will still help batter to become double the quantity.
4. Fry onions in a very little Olive oil if it is yellow onions. Since Red Onions are sweet we dont need to do this procedure.
Ingredients
To make crust
All Purpose Floor - Maida - 4-5 cups
Yeast - 1 packet
Sugar - 1 Table Spoon
Salt to Taste
Water - to make batter
Olive Oil - 3 Table Spoons
For Toppings (Topings can be varied according to your own taste)
Tomato Paste - Mandatory
Mozarella Cheese
Cheddar Cheese
Onions
Tomatos
Green Peppers (Capsicum)
Yellow Peppers
Basil Leaves
Olives
Mushrooms
Jalepenos dipped in Vinegar
Method of Preparation
For Batter:
1. Add Yeast to 3/4 cup warm water. The water will bubble up a lot. Then add a table spoon of Sugar, Salt and 2 table spoons of Olive Oil.
2. Mix it well. Add the all purpose floor to the mix. Make sure it wont form lumps. Keep it covered with wet cloth or wet kichen towel(paper towel). Keep it in warm place like oven/Microwave so that the temparature is maintained at a contant level.
3. Keep the above until the batter doubles.
Pizza Preparation:
1. Take the pizza pan, apply butter to the surface and sprinkle the all purpose floor on the pan.
2. Spread the all purpose floor through out the pan and Dust it.
3. Keep the pan aside. Now take the batter on a flat surface. Spread all purpose floor and press it with hand or belan to make it round shape. It can also be made in any shape desired. press it to make thick or thin depending upon the type of pizza you desire.
4. Spread the flattenned batter (kind of big roti) on the pizza pan.
5. Take a little olive oil and apply it through out the surface of the pizza batter.
6. Spread the Tomato Paste. Add the sliced garlic, at this point if you want. Sprinkle Salt and pepper to taste.
7. Now arrange the green pepper, yellow pepper, onions, mushrooms, olives and basil on the pizza.
8. Now Spread the Mozarella and Cheddar cheese one by one.
9. Preheat the Oven to 400 degrees. Put the pizza pan inside the oven for 15 minutes(if it is medium sized pizza, add more minutes or till it is done for large pizza's).
10. Remove from the oven and serve hot.
Preparation Time: 15 minutes Baking time
+ 15 minutes preparation time
+ 15-60 minutes waiting time.
Category: Main Coarse
Servings: 4 persons
Variations:
1. Do not put normal Jalepenos from store as it will be too hot that you cannot eat it. Try using the Jalepenos dipped in Vinegar which will give us the same taste when we order from outside.
2. For Cheese Pizza you can avoid all the toppings except for Tomato Paste and Cheese.
3. If the Yeast is not active, the bubbles will not come when you add it to warm water. Sugar is food for yeast. So by adding sugar the yeast will still help batter to become double the quantity.
4. Fry onions in a very little Olive oil if it is yellow onions. Since Red Onions are sweet we dont need to do this procedure.
Mango Pie
This is a recipe from my friend, Shilpa. Thanks for recipe Shilpa, it turned out good.
Ingredients
1 small can of mango pulp (kesar)
1 whole philedelphia cream cheese
2 pack of flavorless gelatin (knox brand) box contains 4 pks used only 2
1 -2 spoon sugar
1 graham crust (small)
¾ water
Method of Preparation
1. Have cream cheese melt at the room temp
2. Add cream cheese and mango pulp in the grinder. Add sugar if needed.
3. Now boil water for few mins only and pour 2 packs of gelatin and mix it well.
4. Keep it aside till it cool down to room temp.
5. Now mix everything and pour into the crust and keep the thing in the refrigerator for 15 -30 mins and it is done.
Preparation time: 15-20 minutes
Total Time to make this: 1-2 hours
Category: Dessert (Sweets)
Note: Will post some pictures soon
Ingredients
1 small can of mango pulp (kesar)
1 whole philedelphia cream cheese
2 pack of flavorless gelatin (knox brand) box contains 4 pks used only 2
1 -2 spoon sugar
1 graham crust (small)
¾ water
Method of Preparation
1. Have cream cheese melt at the room temp
2. Add cream cheese and mango pulp in the grinder. Add sugar if needed.
3. Now boil water for few mins only and pour 2 packs of gelatin and mix it well.
4. Keep it aside till it cool down to room temp.
5. Now mix everything and pour into the crust and keep the thing in the refrigerator for 15 -30 mins and it is done.
Preparation time: 15-20 minutes
Total Time to make this: 1-2 hours
Category: Dessert (Sweets)
Note: Will post some pictures soon
Friday, May 05, 2006
Dum Aloo
Ingredients
Baby Potatoes
Onions - 1-2 (Optional)
Tomatos - 3-5
Grated Coconut
Kaju Powder (Optional)
Coriander seeds
Cumin Seeds
Ginger
Garlic
Red Chillies
Salt to Taste
Oil
Method of Preparation
1. Boil and peel the baby potatoes and prick the potatoes a lot so that the gravy can be absorbed even inside the potatoes.
2. Add a little oil to kadai. Roast Coconut, Ginger, Garlic, Coriander Seeds, Cumin seeds, Kaju Powder or Kaju in that oil for 2-3 minutes or until they become little roasted.
3. Wet grind the above mixture by adding enough water.
4. Grind all the tomatoes and keep aside.
5. In the meanwhile, take a kadai/Vessel. Pour little oil. Add cumin seeds and Onions. Fry the onions till they become transparent/little brown.
6. Add the wet grinded mixture to the onions. Let it fry for 5-10 minutes so that the raw smell of coconut/grinded mixture goes away. Now add the grinded Tomato mixture. Let this cook for about 15 minutes or till the tomato raw smell goes away.
7. Add Salt to taste. Add the Potatoes at this point and close the lid. Let this mixture cook for enough time so that the potatoes grab the taste of the gravy.
8. Turn off the heat when the potatoes slightly catch the color of the gravy. Our dinner was Dum Aloo with Phulka last night.
Preparation Time: 40-50 minutes
Category: Main Coarse (Curries)
Best Combination:
This goes well with Roti or paratha.
Baby Potatoes
Onions - 1-2 (Optional)
Tomatos - 3-5
Grated Coconut
Kaju Powder (Optional)
Coriander seeds
Cumin Seeds
Ginger
Garlic
Red Chillies
Salt to Taste
Oil
Method of Preparation
1. Boil and peel the baby potatoes and prick the potatoes a lot so that the gravy can be absorbed even inside the potatoes.
2. Add a little oil to kadai. Roast Coconut, Ginger, Garlic, Coriander Seeds, Cumin seeds, Kaju Powder or Kaju in that oil for 2-3 minutes or until they become little roasted.
3. Wet grind the above mixture by adding enough water.
4. Grind all the tomatoes and keep aside.
5. In the meanwhile, take a kadai/Vessel. Pour little oil. Add cumin seeds and Onions. Fry the onions till they become transparent/little brown.
6. Add the wet grinded mixture to the onions. Let it fry for 5-10 minutes so that the raw smell of coconut/grinded mixture goes away. Now add the grinded Tomato mixture. Let this cook for about 15 minutes or till the tomato raw smell goes away.
7. Add Salt to taste. Add the Potatoes at this point and close the lid. Let this mixture cook for enough time so that the potatoes grab the taste of the gravy.
8. Turn off the heat when the potatoes slightly catch the color of the gravy. Our dinner was Dum Aloo with Phulka last night.
Preparation Time: 40-50 minutes
Category: Main Coarse (Curries)
Best Combination:
This goes well with Roti or paratha.
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