Egg Ghee Roast

Egg Ghee Roast

Tried out for the first time and the taste was yum... Egg is loved in any form...

Ingredients:
4 hard boiled eggs cut into 2
2 large onion  finely chopped
1 tomato finely chopped
3 tablespoons oil or ghee for frying
1 tablespoon chopped coriander leaves for garnishing 

For the marination
2 tsp coriander powder
1 tsp red chilly powder
1/2 teaspoon cumin powder
1/2 tsp pepper powder

1/2 tsp garam masala
a pinch of turmeric powder
salt to taste

Method:

1. In a bowl, add a little water along with the marinations ingredients and make  a thick paste. Marinate all the hard boiled egg halves with this paste and keep aside for a 5 minutes.

2. Heat oil or ghee in a  pan add the chopped onions and fry until they turn golden brown add tomato and saute it...

3. Place the marinated eggs and sprinkle a little water to help the masala to fry. Adjust seasoning if required give it a gentle mix. 

4. Garnish with chopped coriander leaves and serve hot as a side dish with rice and dal.

Crispy Bhindi

Crispy bhindi

Another okra dish made by both hubby and my son and later on hogged feeling happy… Turned out nice and crisp and easy to make recipe courtesy Vah reh vah.com

Ingredients:

500 gms Lady finger

2 tsp red chilli pdr

1 tsp coriander pdr

½ tsp cumin pdr

Salt as per taste

½ cup gram flour (Besan)

1 tsp Chat masala

1 tsp amchur pdr

Little water

Oil for deep frying

Method:

Wash & wipe the lady fingers remove the seeds and cut them into thin strips.. Keep aside....

In a mixing bowl add the lady fingers, salt, cumin pdr, red chilli pdr, coriander pdr,chat masala, amchur pdr, sprinkle little water mix it well now add the besan mix it and keep aside for 4-5 mins not more than that otherwise it will start to leave water….

Heat oil in a kadai when its hot drop little by little in batches & deep fry…. Serve immediately or else it will turn soggy…..

Enjoy…….

Spring Roll

Spring Roll 

Loved by chinese eaters and mostly kids also....Made this for the first time in my life otherwise I have always eaten outside.... My hubby had helped me in rolling it since it getting bit difficult for me to do.... Thanks to him :)

Ingredients:

7 to 8 Spring roll sheets

2 Spring onions chopped finely

1 Carrot cut into thin strips or chopped

1 Green capsicum cut into thin strips or chopped

6 to 7 leaves of Cabbage finely shredded

5  to 6 french beans chopped

1 tsp Oil

Salt to taste

1 tsp Soy sauce, red chilli sauce & Schezwan sauce

Few Spring onion greens chopped for garnishing

 2tbsp Maida & little water dissolved & made a thin  paste to coat the sheet

For serving:

Schezwan chutney or Schezwan sauce


Method:

Cut all the veggies (Cabbage, spring onions, carrot, French beans, capsicum into small cubes or thin long strips) and keep aside.

In a pan add little oil chopped garlic, all the chopped veggies except spring onions, salt , soy sauce, red chilli sauce and schezwan sauce toss it well keep aside and let it cool… Divide the stuffing into equal portions and keep aside.

How to proceed

Place the spring roll sheet on a flat and  dry surface and place a portion of the stuffing on one of its edge apply a little flour paste along the edges of the pancake.Fold the top edge over the mixture to seal it firmly.

Fold the left and the right side of the spring roll sheet in order to get a rectangle.

Repeat with the remaining ingredients to make more rolls.

Heat the oil in a kadhai and deep-fry in batches till they turn light brown in colour.

You can cut each roll into 2 equal portions or keep it as it is and serve hot with schezwan sauce or schezwan chutney.

Stuffed Lady finger

Stuffed Lady finger

One of the most liked veggies at my place…. This was prepared by my hubby and we all loved to hog it :) This can be eaten as starter or with main course….

Ingredients:

250 gms lady finger

3 tsp sambhar powder

1 sliced onion

2 tbsp gram flour(Besan)

Few chopped coriander leaves (Optional)

1 tbsp amchur pdr

1 tbsp chat masala pdr

Salt as per taste

2 tsp of lemon juice


Method:

Wash and dry tender lady finger / bhindi …Cut the head and slit open halfway through .

In a bowl mix sambhar powder,amchoor pwdr,chat masala pdr, gram flour,salt , lime juice and few drops of water to make a thick paste.

Stuff mixture in the bhindi and keep aside..

 Heat in a nonstick pan and on medium heat arrange the stuffed bhindis on the pan keeping the stuffed part upwards. Add one tbspn of oil on all the bhindis and now sprinkle some water.Cover it and allow it to cook. 

At small intervals of 4- 5mins continue sprinkling water and flip bhindi so it is cooked from other sides as well .Repeat the process three four times. (Note:- Make sure water is not added in excess to avoid running out of mixture)
When you notice bhindi is evenly cooked add sliced add onions, coriander leaves to it .Allow it to cook without the lid for 5 mins and saute well . Remove from the flame & now its ready to be served with rotis or rice or you can have it plain.

Schezwan Noodles

Schezwan Noodles:

Ingredients:

for noodles:
1 pack of hakka noodles
4 cups of water to cook noodles
few drops of oil to be added while heating water.

other ingredients:

 2 cups finely chopped vegetables (a mix of  1 carrots, 5-6 beans,  1 capsicum/green bell pepper)

2 small spring onions  finely chopped, reserve the greens for garnish
3-4 garlic/lahsun finely chopped
1 tbsp schezwan sauce, you can add more for a more spicy taste
½ tsp black pepper pdr
2 tbsp oil for stir frying
salt as required

Method:

preparing the noodles:

Boil  water in a pan with some salt and a few drops of oil add the noodles in the hot boiling water cook the noodles as per the package instructions.
When the noodles are just about cooked, then strain the noodles in a colander rinse the noodles in running water very well this method stops the cooking process and removes the starch from the noodles....add oil to noodles toss it gently, so that the oil gets coated evenly on the noodles. this method gets rid of stickiness from the noodles.

Preparing the veg schezwan noodles:

Heat oil in a pan on medium heat, add the garlic and onion and saute for a few seconds increase the flame and add the french beans keep on stir frying on high flame for about 4 minutes.
add the remaining veggies - finely chopped carrots, capsicum (green bell pepper) keep on stir frying the veggies on the high flame stir fry for about 3 minutes till the edges of the veggies start to slightly brown. you can cut down on the stir frying time, if you prefer half cooked or more crunchy veggies .......now reduce the flame and add schezwan sauce, salt and black pepper add the hakka noodles in batches so that it becomes easy to toss and stir fry.

Now increase the flame and keep on tossing  the noodles till the schezwan sauce coats all the noodles well.check the seasoning and add more schezwan sauce, pepper and salt if required add the chopped spring onions to schezwan noodles. stir and serve schezwan noodles hot in serving bowls or plates.

Veg Manchurian

Veg Manchurian

Veg Manchurian is almost loved by every chinese eater and it's also kids fav can be eaten in gravy form or dry....... in this veg manchurian sauce i have added all natural ingredients no msg/ajinomoto.....

Ingredients for veg balls: 

1/4 cup grated carrot, 

1/2 cup finely chopped cabbage, 

1/2 cup finely chopped beans,

1/2 cup finely chopped spring onion greens, 

1/2 tsp  black pepper powder, 

1.5 tbsp all purpose flour/maida, 

1.5 tbsp cornflour and salt to taste.

(U can add veggies like peas & Capsicum)

In a mixing bowl mix them well and keep aside for 15-20 minutes. during this time the veggies will release their juice which will be of help in making the balls you don’t need to any water i have not added  water to this mixture .......shape the mixture in to small balls and keep aside.

Now heat oil and just add  veg balls to the oil fry them on low flame till they are golden brown in color and crisp remove and drain or kitchen paper tissues and keep aside.

Method for making gravy:

Heat oil in a pan and add 1 tbsp garlic, fry these on medium or full flame taking care not to burn them.Add soy sauce, tomato chilli sauce, pepper powder, red chilli sauce and give it a mix.Dissolve the corn flour in water and pour it. Keep stirring until the mix starts boiling and changes into dark colour.

Once the gravy is thick and shiny, add the fried manchurian balls and chopped spring onion and mix well. Switch off the flame and transfer to the serving bowl and have it with fried rice or noodles......

Coleslaw Salad

This is a very healthy and filling salad not much efforts needed to make it, quick & easy crunchy munchy salad  .....

Coleslaw Salad

Ingredients:

1 chopped Onion
1 chopped carrot
half cabbage chopped
1 tsp black pepper pdr
Salt (very little since mayo has salt)
1/2 cup Mayonnaise
1/2 glass of buttermilk
Sugar (Optional)


Method:

In a large mixing bowl combine all the ingredients like chopped onion, carrot, cabbage mix it well now add mayonnaise, black pepper pdr, buttermilk, sugar and salt toss well ... 

Cover & refrigerate it for 1 hr before serving...

Njoy your crunchy munchy salad...... 

Karela Sabji

This sabji is not preferred by everyone due to it bitter taste, but it's one of a fav dish in my house loved by me, my son and hubby......

It has a very nice flavour it has an aroma of til seeds , onion and the tanginess of amchur powder and chat masala together these ingredients complement the bitterness of karela very well.... We enjoyed to have it.... 

Here goes it's recipe........

Karela Sabji

Ingredients:

2 cups sliced onions
2 cups thinly sliced (U can deseed it I have kept it to feel the crunchiness)
3 tsp oil
1/2 tsp turmeric powder
2 tsp chilli powder
1 tbsp sugar (Optional)
1/2 tsp each of dry mango powder & Chat Masala
1 tbsp roasted sesame seeds (til)
salt to taste

Method
Cut the karela and rub it with little salt and keep in a deep bowl after mixing very well. Keep aside for 15 minutes then squeeze all the water from the karela and place them on  kitchen towel to dry them completely.

Heat the oil in a kadhai, add the onions and sauté on a medium flame for 2 minutes.
Add the karela, mix well cover it and cook on a slow flame for 15 minutes,while stirring it occasionally.
Add the turmeric powder, chilli powder, sugar, chat masala powder, dried mango powder, sesame seeds and salt then mix well and cook on a medium flame for 2 minutes, while stirring.... remove from flame & serve with roti or rice... U can also serve this as a side side.......

Dry Aloo and Capsicum

Dry Aloo And Capsicum sabji

Ingredients:
1 medium onion
1 tomato chopped
3 medium potatoes
2 medium capsicum
1/2 tsp Amchoor powder (dry mango powder)
1/2 tsp jeera seeds/cumin seeds 
Salt to taste
1/2 tsp turmeric pdr
1 tsp Chilli powder
1/2 tsp coriander powder
1/2 tsp Garam masala 
1 tbsp oil

Method:

Cut capsicum & potatoes into square like chunks and keep aside.
Chop the onion and tomato very finely add oil in a kadai or pan,now add jeera and allow it to splutter add the finely chopped onions. Saute it.Add the chopped tomatoes and saute till soft.
Add the potato and capsicum chunks and cook it.
Add salt, chilli powder, dhaniya powder, amchoor, garam masala. Mix well....Serve hot with rotis or chappatis.

Aloo Paratha

Posting after a long gap... Sunday spl everyone's favourite... Aloo paratha served with curd...Can be served with coriander chutney or mango pickle....Here goes the recipe....

Aloo Paratha

Ingredients:

for the potato stuffing:

• 3 large potatoes or 2 medium potatoes
• 1 green chilly finely chopped
• 1/2 tsp  ajwain
• 1/4 tsp garam masala powder
•  1/2 tsp kashmiri red chili powder 
• 1/2  tsp dry pomegranate seeds
• Corainder leaves Chopped
• 1/2 tsp of ginger 
• 1/2 tsp chaat masala powder (optional)
• salt as required

for the dough:

• 2 cups whole wheat flour
•  salt
• 1/2 tsp oil (Add it at last onces the dough it kneaded)
• water as required

for frying the parathas

• oil / butter or ghee as required

Method:

1. Knead the flour with salt and water and knead to a smooth and soft dough then add oil and knead for 2 mins and cover let the dough rest for 10 minutes.
2. Boil the  potato in a pressure cooker give around 3 -4 whistles switch off onces cooled, drain the water & keep aside (U can also boil the potatoes the previous day & refrigerate it) or else if you don't wish to do this process you can boil the same day and when they are slightly hot or warm, peel and mash the aloo with a fork or masher, lightly roast the pomegranate seeds on a tava.
3. Now take these lightly roasted pomegranate seeds and crush them to semi fine powder add the pomegranate powder, garam masala,haldi,red chilly powder,chaat masala, coriander leaves,green chilies and salt to the mashed potatoes mix it well.
4. U can also taste the aloo stuffing and add more of the spices or salt if required.
5. Now take medium ball size from the dough and roll the balls into circle. Place a few tbsps of the filling on the dough circle.
6. Pls keep in mind  the filling should not be too less or too much.
7. Now close the paratha and dust some flour and roll it out again (Sprinkling some flour on the filling this will help in absorbing the moisture and when rolling,the paratha won't break.
8. Place the stuffed aloo paratha on a hot tava..When one side has slightly turned brown flip it.
9. Apply or brush some oil / ghee or butter on the brown side and flip again and brush on the other side flip it onces again till you see they look crisp and well cooked.Remove and serve the aloo paratha hot with yogurt, mango pickle or (topped with some butter this is optional)