Wednesday, December 28, 2011

Butter cake - Blog hop wednesday


End of 2011 and this is the last blog hop in the year 2011 so it is very special and now I wanted to post some nice recipe from my side this week, my blog hop partner is Rinku so in Rinku's blog I was searching, first I taught to prepare my favorite recipe shahi paneer from her blog which is book marked but I want to give all a cake for Christmas and New year together so here we go with Utterly butterly cake Butter cake…as she said it was delicious and finger licking taste. Wishing all Happy new year in advance…

Ingredients
All Purpose Flour - 200g
Double Action Baking Powder - 2 tsp
Granulated Sugar - 180g
Salt - ½ tsp.
Unsalted Butter - 250g
Eggs - 4
Milk - 4tbsp
Vanilla Essence - 1tsp
Method
Preheat oven at 180 degree for 15 minutes.
                Prepare a 22cm square baking pan by greasing it and lining with butter paper/ parchment paper. Mix All-purpose flour, baking powder and salt. Sieve it 3 -4 times.

                In a separate bowl mix the butter and sugar. Mix it till it becomes pale yellow. Add one egg at a time and keep mixing with a hand blender. Beat well till the mixture becomes of creamy consistency. Add the vanilla essence. Add the flour in 3-4 batches Finally add milk spoon by spoon and mix well. Transfer the mixture to the baking pan. 

                 Tap it lightly on the work space and distribute batter evenly. Bake for 45 minutes or until the knife inserted comes out clean. Remove from oven and let cool. Slice and serve warm.

Thursday, December 1, 2011

Methi rice - Fenugreek leaves rice

Methi leaves or Fenugreek leaves are enriched with minerals like Potassium, Calcium, and Iron. 100gms of fenugreek leaves comprise only 49 calories. The leaves have good dietary fiber and are enriched with Vitamin C also. The Vitamin K from fenugreek greens are comparable to spinach.

                 For including this Methi leaves in our diet we need to prepare some dishes which are tastier and reachable to the kids also, cos it has a bitter taste but good for health. This tastiest recipe i got it from my friend and it was tastier . I tried it and now my daughter is also having this rice and i served this rice with Gobi 65. A wonderful tastiest dishs for all. 

Ingredients
Methi leaves - 1 BUNCH ( remove only leaves and cut it)
Rice ( basmathi or raw rice)– 1 cup
Ginger Garlic paste – 1 spoon
Onions – 2 (chopped)
Tomato – 2 (chopped)
Oil – 50g
Green chill – 4 (slitted in to two halves)

Seasoning  
Mustard seeds - 1/2 tsp
Channa dhal - 1 tsp
Urad dhal - 1 tsp
Jeera - 1 tsp
Red chili - 2 no
Ground nuts / Cashew nuts - few ( optional )

Method:
Heat 50g oil in a pan . Add seasoning and add ginger garlic paste and green chilli to it, fry well,Now add onion ,fry until it turns red.

Add Methi leaves ,fry little,Now add tomato, fry until it becomes soft.
Finally add cooked rice to it and salt to taste.

Note: Cashewnut , Ground nuts are according to our requirement

Wednesday, November 30, 2011

Sindhi Aaloo - Blog Hop Wednesday

This time for blog hop Wednesday im with Vaishali of Ribbon to pastas ….im a big fan of her blog. Many nice and different recipes are available in her blog. I was first met her in blogger marathon and I used to love all her recipe which she used to post in marathon. Mainly love her presentation.
             When I saw her name in my list I was thinking about her Sindhi aloo which attracted me in blogger marathon. Simple ,quick and tasty, but i added more red chili powder cos here at my place they need some more spicy.Now I'm posting her recipe which was a big hit at my place. Here we go and relish her Sindhi aloo.


Ingredients
Potatoes    4nos
oil for shallow frying
Turmeric powder ½ tsp
Red chili powder  ½ tsp
Aamchoor powder ¼ tsp
Dhaniya powder ½ tsp
Salt to taste
Method :
Cut potatos in to cubes .Heat oil. Add potatoes. Sprinkle required amount of salt.
Fry for a few minutes.
Cover and cook on slow flame till it becomes soft.
Remove the excess oil. Sprinkle all the given spices. Mix well.
Cover and cook for 2-3 min.
Serve garnished with coriander leaves.

Saturday, November 12, 2011

Red Wheat Rawa Upma | Godumai Rawa Upma

I used to love upmas, rice, rawa and even  semiya upmas. I tried in wheat rawa yesterday i loved it. One of my friend used to bring this upma for lunch in school, and she told me about the kichadi recipe also, even i wanted to try out kichadi also . Soon i will post the kichadi recipe also. Thanks Lalitha ma'am for this wonderful recipe. I got red wheat rawa here in Khobar super market. It was filling and it was not very heavy also.it is healthy too. Here recipe for u all.

Ingredients
Wheat rawa 1 cup
onion 1/4 cup
green chilli (chopped) few
curry leaves few
corriander leaves few
ginger minced few
mustard seeds for tempering
urad dhal for tempering
channa dhal 1tbsp
salt to taste
boiling water 2 cups.
 oil as required
Method

Take a pan, add oil,splutter mustard and urad dhal. Add green chili and ginger, then add onion fry well till onion changes it colour. now add the rawa and roast for few minutes. now add corriander and curry leaves. 

Add 2 cups of water and salt. keep in sim and close the pan with the lid for some time. open the lid and stir well and leave in sim for few min. and serve hot with mango pickle.

Wednesday, November 2, 2011

Moong dal Fritters|Moong dal pakoda|Moong dal Vada - Blog hop wednesday

This week for blog hop Wednesday. I m clubbed with Nisha of Nisha’s Kitchen where I found this yummy fritters recipe. Im a fan of moong dhal …..i love it in any form for eg. Moong dhal dosa / dhal tadka and so  on. So when I went thru her blog I was happy to find this recipe and loved to try it. here we go in to the recipe.

Ingredients
Moong Dal - 1 cup (soaked in water)
Onion chopped - ½  cup
Green Ghilli chopped - 2 tsp
Ginger chopped - 1 tsp
Coriander leaves chopped – 2 tbsp
Salt to taste
Oil for  deep frying

Method
Keep 1  tbsp of dal and coarsely grind rest of the dal in food processor or mixie with  less water.Take out the ground dal mixture and add to it the 1 tbsp dal kept seperately . 

Mix rest of the ingredients given  and mixwell. Heat oil for deep frying. Make even shaped ball  and pat it in to regular vada shape or  drop it in to desired shape and deep fry it till golden brown.

Thts it yummy fritters are ready to serve with hot tea.

Wednesday, September 28, 2011

Karacha Maavu dosai / Atta Dosa/ wheat dosa - Blog Hop Wednesday


This time for blog hop Wednesday I am Clubbed with Shalini of Sanctified spaces as my partner this week and I took a lovely recipe from her blog. This recipe we all used to prepare at home. If we don’t have any other option. My mother in law and my mother are fan of this recipe. They often prepare this. I prepared it first time myself by using shalini’s proportion of ingredients. It turned out crispy also. I have seen shalini in bloggers meet, hope she remembers me.Thanks shalini for this nice recipe, hope to see u soon in another bloggers meet. Here we go in to the recipe.

Ingredients
Wheat flour-1 cup
Rava-1 cup
Rice flour-1 cup
Water as required for making batter
Salt to taste
Onions-2or3
Jeera- 1 tbsp
Pepper-1 tsp
Coriander leaves-a handfull
Curry leaves-one or two sprigs
Ginger-a small piece finely cut

For Tadka
Mustard-1 tsp
oil
Green chillies-2 finely chopped

Method
Take a bowl and add in the wheat flour, rava (sooji) and rice flour. Pour water and make a thin paste. Cut onions, coriander leaf, curry leaf and ginger finely, add jeera and pepper,add salt .Mix well with hands .

Now spluttered mustard and green chillies  add the mustard to the batter .Mix well, Now heat the tawa and then take a ladle full of batter and  swish on the left and then in the right. It will form a lovely porous pancake.

Add in the oil in the edge. Turnover and cook for some time and  Now the dosa is ready to serve. 

When the readymade idly batter is out of stock, this recipe comes to the rescue. Side dish for this is any chutneys or idli podi. 

Thursday, September 15, 2011

Jalebi - ICC for month of August


Jalebi is one of my favorite sweet. This is for the Indian cooking challenge for the month of August. I have not tried Jalebi myself at home. When i saw this challenge i was happy and felt like trying it immediately. Main thing in making jalebi is mixing the dough. We have to be careful, I prepared with great care and succeeded in my challenge. This is a real challenge for me. Here we go in to the recipe. Happy to post this sweet recipe. And I’m sharing this recipe for my 102 followers and thanks for following me. And Even i share this recipe for my Blog which has crossed 200 post... thanks all for supporting me...This Jalebi is for u all... Enjoy ....

Ingredients
All purpose flour / Maida - 100 gm
Curds / Yoghurt - 1 cup
Lime juice - 1 tsp
Cornstarch - 30 gm
Hot oil - 1 tbsp
A large pinch of saffron color
For Sugar syrup
Sugar - 1 cup
Water - ½ cup
few pinch of saffron
Oil for deep frying

Method
For mixing Batter
In a bowl, take all the ingredients and whisk the curds, lime juice, flour, cornstarch, saffron color and the hot oil together to make a thick batter. Set aside to ferment overnight.

Making sugar syrup
Take sugar with water in a hard bottom vessel  and heat till sugar dissolves. Stir well and Bring to a boil till you reach a light syrupy consistency. Add little saffron to it. Keep  it warm.

To press out the jalebi in oil
Heat oil in a wide mouth pan and keep it over medium-low flame. Spoon batter into a piping bag or zip-top bag with one corner snipped off or oil/sauce dispenser with a medium size nossel . Put the batter into hot oil like making murukku (be really careful) and fry till crisp and pale golden. Now add the fried jalebis into warm sugar syrup for a few minutes remove with a slotted spoon and serve warm.

Wednesday, September 14, 2011

Brinjal Fry - with special powder (Blog hop wednesday)

This Blog hop Wednesday im clubbed with Sangee vijay of Typical Indian cooking. This blog has wonderful recipe. I was searching for brinjal recipe that time . I got this fry delicious one. When I saw seasame seeds in this I was attracted and instead of red chili powder I added Sambar powder (she mentioned in her recipe. Which made the dish yumm and tasty. I really liked her blog and book marked many recipe to try out.
Here we go to yummy brinjal fry
Ingredients
Brinjal 500gm
Onion 1 medium (finely chopped)
Chilli powder / sambar powder 1tsp
Curry leaves few
Channa dhal 1 tbsp
Mustard seeds ½ tsp
Oil 3 tsp- 4tsp
To roast and grind (special powder)
Sesame seeds 2tsp
Dalia 1 tbsp
Jeera / cumin seeds 1 tsp
Curry leaves few
Method
Cut brinjal to your desired shape n size..keep it in water till u cook, colour will remain.
Heat a small pan,add the dry roast ingredients given and roast for 1-2 minutes,cool it well and grind it to a fine powder and keep aside.
Heat oil in a pan , Splutter mustard seeds and add chana dal and fry till golden brown.

then add curry leaves n chopped onions, and fry for 2 minutes and add cut brinjal(drained it well), then turmeric powder  and fry for some time Then add chilli powder and enough salt, mix well, At last  add 2-3 tsp of roasted n grounded jeera powder (special powder), mix well and Switch off the stove . Brinjal is ready to serve with sambar rice or any south Indian preparation.

Saturday, September 10, 2011

Rawa Idli - Home made


After a long tour during Ramadan. We were craving for Indian food and after coming home I don’t know I wanted idli for sure. But I have to soak dhal and rice and it will take time till tomorrow . I immediately taught of rawa idli which my mom used to prepare, I immediately checked for ingredients and I had everything at home. So why make it late… I said come on I can do it. did rawa idli and enjoyed my dinner with Tomato chutney.. Oh my god… Indian food is always our choice…I tried taking pics of this dish but I got only few. will update the photos soon... Have a look..

Ingredients
Rava  1 cup
Sour Curd  1 cup
Mustard seeds  ½  tsp
Jeera seeds ½  tsp
Chana dhal  1 tsp
Chopped green chilies  1 tsp (optional)
Grated ginger  ½  tsp
Chopped coriander  1 tsp
Curry leaves  3-4 (finely chopped)
Grated carrot  3tbsp (optional)
1-2 tbsp of oil  (preferably gingerly oil)
Salt to taste
Method
Heat the oil in a pan, and splutter in the mustard, jeera and chana dal. Add the chopped coriander chilies, ginger and curry leaves.  Add the rava and salt and coat in the oil until lightly brown. Remove everything from stove and  transfer it in a container, now add the beaten curd, add water if necessary to make thick batter.leave it for 15min.
Now fill in the idli maker and steam for 8 minutes.

Serve hot with coriander chutney /idli podi/coconut chutney/ tomato chutney……it goes on. Enjoy ….

Thursday, September 1, 2011

Alu Paratha - Blog Hop Wednesday

For blog hoppers Wednesday , I am with PriyaSreeram this successful third week and her beautiful blog is “Bon appetite” and I went thro her blog and it was really interesting  lot of creativity and learnt a lot from her blog. So many recipe attracted me and I was very much attracted with Alu paratha . This is one of my favorite stuffed parathas recipe and my daughter used to love it most. She likes it with tomato sauce.  In her Alu paratha ingredients was as same as I do. I just added garam masala in stuffing which she dint add. For this Wednesday post here we go to ALU PARATHA...

Ingredients
For stuffing
Boiled Potatoes – 1 big
Onions – ¼ cup
Green Chillis – 2 no (if ur kids like)
Coriander Leaves hand full
Salt as per taste
Turmeric powder – ¼ tsp
Red Chilli Powder (For the Parathas/Flat Bread)
Garam masalas
For the dough
Wheat Flour 1 cup
Refined Flour (maida) – ½ cup
Water
Little Oil
Method:
For filling
Take a wide mouth bowl and mash the boiled potatoes and mix finely chopped onions, green chili, coriander leaves along with salt, red chilli powder, Garam masala and a pinch of turmeric powder. I also add cumin seeds along with some curry leaves sometimes.
Dough preparation:
Take the wheat flour and Maida with salt and required water in a bowl and knead them well. Add little oil to make it in to fine dough


Paratha preparation :
Now take a small quantity of the dough, make a cup of it and keep stuffing in the centre close the dough  and spread it nicely as usual chappthi using wheat flour to dust it if sticky. Put this spread on the shallow frying pan/ tava and cook it crispier with a few drops of ghee/butter/oil.
 Now the parathas are ready serve it hot with pickle/curd/which ever side dish u like...enjoy

Sunday, August 28, 2011

Stuffed Vegetables Buns

Stuffed buns are a  very good healthy Tiffin recipe. This is a very nice healthy ifthar recipe. This was an idea of one of my friend and she gave the recipe to me and I tried it today. It was tasty and awesome.  Kids will grab it and try this with small buns. Thanks to Jazeera Faizal my friend who shared this recipe with me. Very very simple recipe and easy to prepare.takes hardly 15 min to prepare.Have a look...

Ingredients
Baby Buns / Small buns  – 5no
Stuffing
Potatoes – 1no (Boiled)
Carrot - 1 no (Boiled)
Beans – hand full (boiled and cut in fine pieces)
Coriander leaves few
Onion – ½ no (finely chopped)
pav baji masala – 1 tsp
Red chili powder – 1 tsp
Salt to taste
Oil or butter for toasting
Eggwhite  for sealing the buns/ maida paste
Method:
This filling I used to make it when I prepare the puffs or king samosa. We can do any other filling also. Even a non veg filling like chicken, prawns can also be used… But I like only veg filling in bread and buns.
Filling:
Heat oil in a pan; add onion and sauté till golden brown. Add the spices  and salt . Mix  potatoes and other vegetables and smash it well . Check for salt. Add the coriander at last. So the filling is ready.



Now stuffing :
Take the bun, cut out a semi circle in the base or side of the bun. Scoop out the bun bits little. Stuff the filling in to it. and seal it with egg white or with maida paste. Heat a tawa, grease it and roast the bun slightly. Serve hot.
im sending this to Fasting to Feasting IV :

Friday, August 19, 2011

Green peas vadai | Pattani Vadai

Many people make paruppu vadai for ifthar.I made peas vadai which was very tasty and healthy also. I made with little Bengal gram dhal only compared to green peas. Made made it with ½ cup peas which gave me 9 vadas perfectly. We can try it out with green peas once in a while. Today for ifthar I made Masala sundal and green peas vada. With congee… so have a look and give a try. I posted Masala Vadai Long back, mentioned in that about Green peas.. but now tried it out again..want to share with u all... enjoy

Ingredients
½ cup Green peas (not fresh green peas)
¼ cup Bengal gram Dhal
¼ cup Onion chopped finely
5no red chilli
¼ tsp garam masala
2 tbsp Chopped coriander and curry leaves
1tsp   Ani seed (sombu)
A pinch of cooking soda (if necessary)
Salt to taste
Oil for frying Vadai
Instructions
Soak green peas and dhal in water for 2 hours or more than 2 hours. Drain water completely and  add red chilli to the peas with salt. Now grind in pulse in the mixer for 4 to 5 times. Do not add water while grinding.

Add all the other ingredients given like coriander leaves, curry leaves and aniseeds, cooking soda. Mix everything well and now make lemon size ball, flatten and deep fry in hot oil.
Serve it hot.
Im sharing this recipe with Fasting to Feasting IV :

Wednesday, August 17, 2011

Mattar Paneer


For this week Blog hop Wednesday , I went  to Ramya’s recipe index, I searched for paneer recipe. I got this awesome recipe “Mattar Paneer “, She has a good and wonderful blog . My version of Mattar paneer was  little bit different from hers. So I tried hers  and it was simply superb for plain parathas which I had for dinner yesterday.

Ingredients
Green Peas/Matar – ½ cup
Paneer cubes - 100 gm
For paste
Onion – 1 chopped
Cumin seeds – ½ tsp
Cardamom – 2 no
Cloves – 2 no
Cinnamon – ½ inch piece
Black Pepper corns – 5no
Ginger garlic paste - 1 tsp
Tomato - 1 no chopped
Chilly powder - ½  tsp
Turmeric powder - ¼  tsp
Garam masala powder – 1 tsp
Garnishing
Fresh cream - 1-2 tbsp
Coriander leaves chopped - to garnish
Oil
Salt

Method
Heat oil in a pan and add cumin seeds, cardamom,cloves,cinnamon and pepper corns. Saute for few seconds.  Add onions and saute well. Add ginger garlic paste and saute well . Add tomatoes, salt, turmeric, chilly and garam masala powder, and saute till tomatoes are soft and oil leaves the whole mass.
Switch off the stove , Allow it to cool. Grind to a smooth paste without adding water.

Heat a little oil in a pan and saute the ground  masala paste for a few minutes. Add ½  cup of water and bring it to boil. Add the green pea’s .Cover and cook till green peas are almost done. Now add the paneer cubes and combine well. Cook for some time. Add fresh cream and combine well. Garnish with coriander leaves. Yummy curry is ready. Enjoy with parathas or chappathi.

Check out recipes for Blog Hop Wednesday for this week " Click here "

Tuesday, August 16, 2011

King Samosas

I used to think making of this king samosas is a big thing and very tedious work. But when I saw this recipe in TV inspired me to do this samosas at home. It was simple and easy. 1 ½ cup of Maida gives us nearly 12 to 13 samosas. We can do it at home and we can make a healthier filling why to get it from outside. It was easy and very tasty too. I made this for ifthar today and I felt really happy when I made it myself.  Have a look and hope u all will surely like it.


Ingredients
Maida or all purpose flour  1 ½  cup
Butter or Dalda 1 tbsp
Cooking soda 1tsp
salt to taste
water to knead the dough

For the filling
Potatoes   2 no (boiled and diced)
Green chilies   2 to 3  (finely chopped) 
Coriander leaves chopped  4tbsp
ginger garlic paste  1 tsp
Salt to taste
Oil 1 tbsp 

Mix in a Separate bowl with little water
Turmeric powder  1 tsp
Coriander powder   2tsp
Red chilly powder  1tsp (according to taste)
Chat masala 1tsp (according to tase)
Cashew nuts  (finely chopped ) 2 tbsp
Cumin seeds  1/2 tsp
lime juice of 1/2 lime

Oil for deep frying

Method:
For the dough
Take the maida, salt Seive well to mix evenly  and  take butter and cooking soda in a bowl nicely mix well till u get a nice froth . now add the flour and crumble well u will find a crunchy effect in it..
 Start adding water little by little and knead properly .Make a stiff dough and let it rest for 15 to 20 min.

Inner filling :
Heat some oil in the pan,add the cumin seeds,ginger garlic paste,green chillies.
cashews and turmeric powder mix it well and  cook for few min.The add the mixed masala which we mixed with some water and kept ready.Now add the diced potatoes, salt and coriander leaves.sprinkle the lime juice over it. we  can make any stuffing of our choice with many variations.

To Make Samosa
Make rolls of the dough depending on the size of samsosa we want. Roll the dough in a oval shape. Cut that  oval shape into half. Take that half apply water on edges ,take one end  bend it in canter and taking other end overlap it on the first edge making it a triangle or cone. Fill the cone with the stuffing and seal the edges of Samosa nicely (we will get the perfect shape.we can use the  spring roll sheet  also. Now fry the samosas in the oil till they turn golden brown.  Enjoy the samosas with green chutney  or tomato sauce.

I want to share this recipe with the Fasting to feasting - IV

Monday, August 15, 2011

Wheat halwa | Godhumai Halwa | Tirunelveli Halwa| Indian cooking challenge

Indian cooking challenge for July is really interesting for me. I can say it is a real challenge for me, because I am not very good in making sweets like halwa. When I saw this I was like yes come on u can do it.!!! Then there was many option for recipe given to us, I selected lataji’s recipe ‘TIRUNELVELI HALWA’ followed her recipe carefully. As she said I used the pukka cup measurement and it truned out to be yummy and wonderful. I remembered my days having this halwa in Coutrallam which is near tirunelveli. Thanks lataji for your recipe which was clean and clear. It was wonderful making this halwa "I can proudly say that i made halwa my self "!!!!  :)

            I used a cup which measures 125ml I used 1 cup of that for measuring wheat. And Same as she said I used three heaped measuring of the same cup  for sugar and  1 ½  cup of ghee, from the same cup.

Ingredients

Whole wheat 100 grams
Sugar 450 grams
Ghee 225 grams
For More taste
Blanched almonds
Roasted Cashews
Cardamom powder according to taste
Saffron strands (put in milk for half an hour)
Method
EXTRACTING WHEAT MILK:
Soak the whole wheat over night after washing. By morning it will look very clumsy with some elastic thread like formation over the wheat.
Grind adding water in a mixer /mixie. Strain the milk using a strainer . Return the husk to the blender and grind again by adding some more water. Strain and repeat the process till the husk loses  all its gluttonous.
                  Let this milk-like liquid stand for few hours. A thick precipitate will deposit on the lower part and the scum will float over the excess water that was added to aid grinding. After 2 to 3 hours hours, carefully remove the scum out, filter the excess water and leave the thick milk alone.  To the thick milk add three cups of water and mix well. This will be clean and white as milk, but thicker in consistency.
SUGAR SYRUP PREPARATION:
Place sugar with some water in a heavy bottomed pan on fire. Boil this down to thick syrup that forms a very strong thread while pressed and pulled apart between the thumb and forefinger. It will surely take some time to reach this strong thread , we need lot of patience for making this halwa. Keep the nuts, cardamom and saffron ready near you . Now add the blanched almonds and the wheat milk. Stir constantly. The wheat will cook to a very transparent mass with the sugar syrup.
When the mass is thick enough we can feel pressure while stirring continuously now time to add the saffron, cardamom powder and cashews. Keep the ghee cup near you and now add the ghee little by little. The ghee will first float and then mix wonderfully with the Wheat  mass.
Then everything will become thicker and mixing gets really harder. We can see the lovely colour gloss on the mass. Add the rest of the ghee and mix well. Switch the fire off. Leave the Halwa on the stove for some time. Transfer it to a bowl when cool and enjoy. you can fell that it melts while u have it.

Tuesday, August 9, 2011

Vegetable Puff

For ifthar in the evening for breaking the fast , I was preparing many items like Vada, bajji and bondas with congee . But it was too boring and yesterday I prepared two types of puff. One is mixed vegetable and other is egg puff for my hubby, it came out very well. Egg puff I already posted that recipe.
                 Mainly we used to prepare healthy and stomach filling recipe. I used all the vegetables and low fat puff pastry for this recipe. Here I get puff pastry squares.And Ginger garlic paste I have given optional because few people will not like this taste. Without ginger garlic itself it was yummy. Here is the recipe for ifthar and try out. Have a pleasant day.

Ingredients
Vegetables   - 1 cup (carrot, potato, peas and beans etc)
Puff pastry sheet  small squares – 5no
Coriander powder- 1tsp
Chat masala – 1 tsp
Red chili powder- 1 tsp
Garam masala – 1 tsp
Onion – 2 tbsp chopped finely
Ginger garlic paste – ½ tsp (optional)
Lemon juice – 1tsp
Coriander leaves
Salt
Cumin seeds - few
Oil
Method
Wash all the vegetables and cut in small pieces and steam it in cooker or a steamer and keep it ready. Take a wide mouth pan,  add oil to it then add cumin seeds, onion Sauté well and then add ginger garlic paste ,salt ,red chili powder , sauté  them then add all vegetables , coriander powder, coriander leaves mix them then add chaat masala, at last add lemon juice mix well. Once it is done transfer it to a plate and let it cool. Take Puff pastry Sheets make it into different shapes add stuffing into it, add little water to the edges and close the puff, Make little opening on the top with knife, keep it in the fridge for 5 min. Pre heat the oven at 400 F and keep it for 15 min. Hot vegetable puff is ready.
Im sending this recipe to Fasting to Feasting IV By Lubna and Yasmin..

Wednesday, August 3, 2011

Ramadan Nonbu Congee (Vegetarian)

Ramadan month means Fasting,which is compulsory for each and every Muslim who has reached the age above 7 yrs .There is a meal before dawn, which is called ‘Suhur’.In the evening immediately after the sunset, the Muslim should break his fast which is called ‘Ifthar’, When one of you breaks fast he should do so with some dates, And in our home with the dates we used to break fast with this Conjee and vadai / sundal /Bajji/Samosas and fruit juice. For this Ramadan month  and i just want to share with u all. Before i shared this recipe in Spice india online
              This Congee is very good for ur stomach.There are many varieties of preparing this Congee, We can prepare it with meat or more vegetables also. In my in-laws place they don't add meat, and im a vegetarian i don't prefer meat.This recipe i learned it from my mom in law. I miss my mom in law and my family in this Ramadan. Anyways me and my family wishing  u all Ramadan Kareem.
Ingredients
Raw rice – ¾ cup
Moong dhal – ¼ cup
Fenugreek seeds – 1 tsp
Chopped Onion – 3 tbsp
Chopped tomato – 1 ½ tbsp
Green chili – 2no
Corriander leaves – Hand full
Ginger garlic paste – 1tsp
Cinnamon – 1 inch
Cloves – 2no
Cardomen -  1 no
Coconut milk (diluted )- 1 cup
Oil
Salt as required
Method
Soak rice, moong dhal and fenugreek together in water for 10min.
Take a pressure cooker, add required amount of oil and splutter the spices.  Add the onion and fry till transparent.

Now add the tomatoes fry for a min, then add  green chili , coriander leaves, ginger and garlic paste with the soaked rice, dhal and fenugreek. Add 4 cups full of water and close the cooker. Cook for 3 whistle, wait till  the pressure comes down. Open the cooker and add the coconut milk.

this congee should be a bit watery so adjust the water in congee and Cook in sim for 10 min. stir continuously. Serve hot.
Im sending this to Fasting to feasting Event by Lubna 
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