Thursday, August 23, 2012

Stuffed Potato Tikki

Ingredients for Tikki
Potato 3(Boiled peeled and mashed)
Cornflour 2 tsp
Turmeric 1/2 tsp
Salt as per taste
Green chilly 3(finely chopped)
Oil 2 tsp
For stuffing
Green peas 1/2 cup(I have used frozen peas)
Ginger garlic paste 1 tsp
Cumin seeds 1/4 tsp
Lime juice 1/2 tsp
Salt as per taste
Coriander leaf
Mix all the ingredients mentioned for tikkis in a bowl.
Heat 1 tsp oil in a pan add green peas and saute for a min add rest of the ingredients mentioned under stuffing and mix for 2mins, allow to cool.
Make tikki of potato mixture, slightly press and make like a cup and keep the peas stuffing and close carefully, shallow fry in medium hot pan and serve hot with ketchup.

Thursday, August 9, 2012

Black Chickpeas Tikki

Black chickpeas 1 cup
Chana dhal 3 tsp
Garam masala 1/2 tsp
Green chilly 1
Turmeric 1/2 tsp
Ginger garlic paste 1 tsp
Red chilly powder 1 tsp
Coriander powder 1/2 tsp
Pudina and coriander leaves few(finely chopped)
Onion 1(finely chopped)
Oats powder 2 tsp
Oil 2 tsp

Soak black chickpeas overnight, drain the water and pressure cook until soft.
Soak chana dhal overnight and drain the water.
Make a coarse paste of all the ingredients except oil, make like tikkis into cylindrical or roundh shape.
Shallow fry on medium hot pan, drizzling oil, cook on both the sides until the tikki turns golden brown.
Serve hot chickpeas tikki with ketchup or any chutney of your choice.

Cabbage Dhal

A simple and delicious dhal which goes well with both rice and rotis.

Cabbage 1 medium(Medium chopped)
Moong dhal 1 small cup(yellow)
Green chilly 2
Turmeric 1/2 tsp
Onion 1 (finely chopped)
Tomato 1 (finely chopped)
Garlic cloves 2
Garam masala 1/2 tsp
Salt as per taste
Oil 2 tsp
Hing 1/2 tsp
Mustard 1/2 tsp
Cumin seeds 1/2 tsp
Curry leaves few

Wash the moong dhal and pressure cook with cabbage,salt and turmeric ans slit green chillies.
Heat oil add mustard, cumin seeds when they splutter add hing, curry leaves.
Now add onion and garlic and fry until onion turns slight pink, finally add tomato and fry for a min.
Pour the tempered things to the cabbage dhal and mix.

Wednesday, August 8, 2012

Gobi Simla Mirch Sabzi

Cauliflower 1 small
Green capsicum 1 medium
Kasuri methi 1 tsp
Turmeric 1/2 tsp
Oil 2 tsp
Green chilly 1(finely chopped)
Cumin seeds 1/2 tsp
Onion 2 (Finely chopped)
Tomato 1(medium pieces)
Ginger garlic paste 1 tsp
Red chilly powder 1 tsp
Garam masala 1/2 tsp
Salt as per taste

Chop cauliflower and capsicum into medium pieces, put the cauliflower florets in boiling water with turmeric for 5-6 mins, drain the water and set aside.
Heat a tsp oil saute capsicum and cauliflower florests until half done and keep aside.
Heat the remaining oil in the same pan add cumin seeds, when they crackle add finely chopped onion and saute for 2-3mins or until onion turns slight pink, now time to add ginger garlic paste and saute for a min or until raw smell goes.
Now add green chilly, turmeric, red chilly powder garam masala and fried cauliflower and capsicum.
Add kasuri methi and salt, mix everything well and finally add tomato close the lid and cook for 5-6 mins or until tomato is soft but not mushy.
Cauliflower and capsicum will get cooked by adding tomato, so no need of adding water.
Garnish with coriander leaves and serve hot with rotis.

Tuesday, August 7, 2012

Stuffed Chilly Bajji

Most of us must have tried the chilly bajji, but how about stuffed chilly bajji for a change for your tea time snack.

Bajji Chilly 3-4
Oil for deep frying

For stuffing
Boiled Mashed potato 2
Grated paneer 4 tsp
Ginger garlic paste 1 tsp
Coriander leaves few
Cumin seeds 1/2 tsp
Salt as per taste

For the batter
Besan 4 tsp
Rice flour 2 tsp
Soda a pinch
Red chilly powder 1 tsp
Garam masala 1/4 tsp
Salt as per taste

Boil the potato with turmeric and water, cool peel the outer skin mash the potato, add rest of the ingredients mentioned for stuffing knead without any lumps set aside.
Make a dropping consistency batter with all the ingredients mentioned for batter.
Wash the bajji chilly, slit in between keeping the edges intact, and remove the seeds.
Keep the potato stuffing inside the bajji chilly, dip in besan batter and deep fry in medium hot oil until golden brown.
Repeat the same procedure with the remaining chilly and enjoy your stuffed chilly bajji with grated carrot and finely chopped onion on top.
Sent to Anu's Healthy Kitchen

Vermicelli Payasam

Vermicelli 1 cup
Milk 2 cups
Ghee 3-4 tsp
Cashew & Raisins 1/2 cup (Mixed)
Sugar 1 cup
Cardamom powder a pinch

Add vermicelli in 1 tsp ghee until it turns golden brown and keep aside.
Bring milk to boil, when bubbles form, simmer add fried vermicelli and cook for 10-12mins.
Add sugar and mix until sugar dissolves.
Fry cashew and raisins in remaining ghee and add to the payasam with cardamom powder.
Serve yummy vermicelli payasam immediately or chill.

1tsp rose water can also be added after cooking the payasam, for a different version.

Saturday, August 4, 2012

Mysore Masala Dosa

Ingredients for dosa batter
Raw rice - 4 cups
Urad dhal - 1 cup
Toor dhal 1/4 cup
Salt as per taste

Wash and soak the dhals and rice overnight.
Grind to smooth batter add salt mix and set aside to ferment for 5-6 hours

Red chutney to spread(This is the most important thing in masala dosa, so never skip this)
Dry red chillies 8
Onion 1(Big)
Garlic 3-4 cloves
Fry these lightly in 1/2 tsp oil and make a paste with salt and water.

Masala Palya(potata masala)
Potatoes 5-6(Boiled, peeled and mashed)
 Onions 2(thinly sliced)
Green chillies 3(slit)
Ginger - 1 tsp, finely chopped
Curry leaves - few, chopped
Coriander leaves - few, chopped
Oil 2 tsp
Mustard seeds - 1/2 tsp
 Urad dhal - 1 tsp
Salt as per taste

In a kadai, heat oil, add the tempering ingredients, ginger, green chillies & onion
Fry till onion becomes transparent.
Add potatoes, salt., both leaves & mix well.

Coconut - 1 cup
Fried gram 1/2 cup
Onion - 1, chopped
Green chillies - 3,4( I have used dry red chilly for my chutney for a change)
To temper:
Oil - 1 tsp
Hing - ½ tsp
Curry leaves - few
In a kadai, in 1 tsp oil, fry in order, onion, red chillies.
Switch off the stove & add coconut to get lightly heated.
Grind with salt & temper

To proceed with our Mysore Masala Dosa
Heat a flat tava.
Smear with oil & water on the tava & spread a thin dosa.
Pour the oil-ghee mixture around it.
When the bottom starts turning golden, in just half of it, smear the red chutney lightly.
Wait for a minute for the chutney to get cooked
Then on the same half, keep 2 tbsp of potato masala.
Fold the other half over this & serve with chutney.
This dosa is not turned over.
Enjoy your hotel style mysore masala dosa


Wednesday, August 1, 2012

Masala Sambhar

Toor dal 1 cup
Beans and Carrot 1 cup
Onion 1(finely chopped)
Garlic 5(Finely chopped)
Tomato 1(Finely chopped)
Red Chilly powder 1 tsp
Turmeric 1 tsp
Salt as per taste
Oil 2 tsp
Mustard 1/4 tsp
Cumin seeds 1/2 tsp
Hing 1/2 tsp
Curry leaves few
Fresh coconut 4 tsp
Clove powder 1 tsp
Cardamom powder 1 tsp
Garam masala 1 tsp
Coriander leaves few

Wash and pressure cook toor dhal carrot and beans with turmeric until soft and not mushy.
Seasoning is the important thing in this sambhar which gives all the taste and delicious flavour.
Heat oil add mustard when it splutters add cumin seeds, curry leaves and hing and fry for a min or two.
Now add onion garlic and tomato and saute until tomato softens, add turmeric, sambhar powder, garam masala, clove powder cardamom powder, red chilly powder and salt.
Fry for 2mins add coconut and mix well. Pour the seasoning over the boiled toor dhal and vegetables.
Mix well and serve hot with rice and a dollop of ghee.

This delicious sambhar can be prepared with vegetables like brinjal and pumpkin also.