Channa Bateta [a special Bhori appetizer]

This is an old grand ma recipe.This is served as an appetizer and chat as well. It is really lip smacking and all time favourite. For Bhoras no celebration or festival is complete without this dish. So this is how it goes....................

Ingredients

Red channa  200gm
Potatoes 5/6 [small size ]
Besan  1tbs
Tamarind 50 gm
Jaggery 3 tbs [powdered]
Turmeric powder 1/4 spoon
Red chili powder 2tsp
corriander powder1 1/2 tsp
Salt according to taste

Method


Soak channa overnight.Boil it putting the requried salt for 15 min. in a cooker.  when it cools down drain the water and keep it aside. Now boil the potetoes, peel it and cut it in pieces.
Take 1 1/2 tbs of oil in a pan .Keep it on medium heat.Add 1 tbs of besan,stir it for a min and keep stirring.
Finally add jaggery and tamrind. water[mixed and strained already].Stir it till it thickens like chutney.Check the consistency. It should not be very watery. you can add more jaggery or tamarind according to your taste.
Check the salt if needed you can add.Mix it for a while.Turn off the stove and serve it in bowl. you can garnish it with chopped mint and coriander leaves.To make it more tastey and crunchy add crushed puri
at the top.Just try, it is  indeed yummy...................

Achari Aloo

The word' achari 'ititself is mouth watering. I like achari masala  and keep it ready for immediate use. This  recipe is an effort to make aloo taste differently. This is a combination of various achari recipe. I use this achari masala in different vegetables, paneer and chcken. 

Ingredients
  
Potatoes 1/2Kg [small ones]
Mustard seed 1/2 tsp
Fenugreek seed 1/2tsp
Cumin seed 1tsp
Onion seed1/2tsp
Turmeric powder1/2tsp
Ginger paste1/2 tsp
Garlic paste 1/2 tsp
 Vinegar 1tsp
 Sugar 1tsp
Salt
 Oil 1 1/2 tsp
Red chili powder [chili flakes]3/4 tsp


Method

Parboil  the potatoes, peel it and keep aside.Take oil in a pan,add cumin seed onion seed and turmeric powder.Stir it for awhile.Now add ginger ,garlic masala  and potatoes .keep stiring ,mix it well. Add grounded masala,vinegar, sugar, and red chili flakes or powder.Add 1/2 a cup of water and let it cook for some time. When potatoes are done and well coated with masala turn off the heat. It is tangy and sweet. 
you can serve it with rotis or parothas,It can be served as an appetizer too.

Achari Paneer [Appetizer]

Achari paneer is a lip smacking recipe made with paneer (cottage cheese), yoghurt and achari masala. It is a very quick appetizer and takes hardly ten minuets to prepare. A tasty and healthy appetizer to start your dinner or lunch with.

Ingredients

Paneer / Cottage cheese 300 gms, cut in small or large size cubes
Salt to taste
1/4 tsp turmeric powder
1/4 cup yoghurt

1 tbsp oil
1/4 tsp onion seed [klonji]
1 tsp coriander seed
1/2 tsp fenugreek seed
1/2 tsp black pepper
1/2 tsp fennel seed
1/4 cumin seeds
 3 whole red chili

Method:

Mix paneer, yoghurt, salt and turmeric powder in a bowl and keep it aside. Place a fry pan on medium heat, and dry roast kilonji, coriander seeds, fenugreek seeds, fennel seeds, and black pepper for a minute.

When the seeds will change colour and emanate an aroma, it is time to take remove from heat and keep aside. Place the seeds in a paper towel and crush it coarsely using a rolling pin. Keep it aside.

Place oil in a pan at low heat, then add red chili, roast for a few minutes, then add the paneer mixture. Stir fry for 3 to 4 minutes till the moisture evaporates. The yoghurt should coat  the paneer and the sides will turn slighty brown. Turn off the heat, add all the spices and mix gently.

Serve it with onion and green coriander chutney.

Guacamole [a mexican dip]

Guacamole is made with avocados, chilies or jalapenos, cilantro and lime. It is a quick Mexican dish, low carb and healthy appetizer. To make perfect Guacamole use ripe avocados. Check for ripeness by gently pressing the the avocados. If there is no give, the avocados are not ripe yet and will not taste good. It should not be too ripe or too raw.

Ingredients,

2 ripe avocados
1/2 onion finely chopped
1 or 2 green chilies or jalapenos [according to taste
1tbs of fresh lime juice
Salt
A dash of  freshly grated black pepper
1/2 ripe tomato finely chopped

Method;

Cut avocado in half. Remove the seed. Scoop the avocado from the peel and place it in a mixing bowl. Using a fork mash the avocados. (if you have the traditional molcajate and telcajate which is used for Guacamole, you can use that). Add chopped onions, cilantro, lime juice, chopped tomatoes, salt and pepper and mix a little more.

Cover  the plastic wrap directly on the surface of guacamole to prevent oxidation from  the air. 
Serve it with tortilla chips or cream crackers.

Chicken Boti Kabab

Ingredients

1/2 Kg boneless chicken
2 onions finely chopped
2 tsp ginger and garlic paste
2 tsp green chili paste
1/2 tsp turmeric powder
1tsp  coriander powder
1/2 tsp red chili powder
1/2 cup finely chopped coriander leaves
1 tbsp oil

Method
After washing the chicken, drain the water completely. Mix all the ingredients and marinate it for half an hour. If there is a time constraint it can be cooked immediately. Put it in a fry pan and cook on medium heat till all the water evaporates, and the chicken is dry and tender. Garnish it with onion rings and chopped coriander leaves. Serve it with parathas or rotis.

This is a yummy and healthy recipe which requires very little oil. Enjoy!!!

Soya shami kabab

This is a really good substitue for mutton shami kababs. It is a healthy, quick and delicious recipe.Surely a vegetarian's delight..........

Ingredients

1 big cup Nutrela soya granuels

1/2 cup chana dal

1 large onion cut into small pieces

4 green chillies cut into small pieces

1 inch ginger finely chopped

1 tsp garlic masala

1 tsp cumin seeds

1 tsp red chilli powder

1-1/2 tsp coriander powder

1 tsp garam masala

1/2 pod coriander leaves finely chopped and kept aside

Salt to taste

Method;

Soak the soya granules for1/2 an hour. Put all ingredients in the pressure cooker [except coriander leaves and chopped ginger] in addition to a 3/4th cup of water. Pressure cook it for 2 minutes. Make sure it does not become too soggy. After it cools down, grind the ingredients till it becomes a paste. Then add the chopped ginger and coriander leaves. Mix it well. Add salt and chili according to taste. Mix it well, and then start making equi-sized balls, dip them in corn flour and shallow fry. [you can alternately deep fry after dipping the mixture in beaten eggs.]

Serve with green chutney and watch your guests enjoy this healthy and vegetarian appetizer!

Mutton Biryani

The sight and mention of Biryani is enough to water the mouth !!!!!!!!   It is not very quick and easy but with repetition it becomes easier, quicker and more delicious.There are many ways of making Biryani using the same ingredients.The most important ingredient is love and passion for cooking that makes every dish exotic and delicious.This is what I mix very carefully.....................

.

1/2 kg  rice

1/2 kg mutton

2big onion

4 tomatoes

1/2 cup curd

2tbs lime juice

1tsp ginger masala

1-1/2tsp garlic masala

1/2 cup Dhaniya patta [coriander leaves]

Few leaves mint

2 bay leaves

1-1/2tsp cumin seed

5cloves

2Cinnamon

3 cardamom

1-1/2tsp red chilli powder

2tsp coriander powder

1tsp turmeric powder

Salt

4/5tbs oil

Method:

Wash mutton and marinate it in ginger garlic, salt, turmeric, red chilli powder and coriander powder and keep it aside for 15 minutes for marination. Take 5 tbs of oil in a pan, add chopped onions and stir fry till golden brown. Add bay leaves, cardamom, cinnamon, cumin seeds, turmeric powder, chilli powder and coriander powder. Add the mutton that has been marinated, and keep stirring. Then add the chopped tomatoes and keep stirring the ingredients. Then add a little water, curd, lime juice and let it cook for 1/2 an hour till  the meat is tender and the gravy is thick. You can alternately cook it in the pressure cooker for 5 minutes.

In parallel, basmati rice should be soaked for half an hour and then cooked in boiling water. When half done, strain the remaining water. In a large pan, heat 2tbsp of oil, and then spread 1/2 of the half-cooked rice. Now add a layer of the mutton gravy and then add the remaining half of the rice. Cover the layered rice with a lid and cook for 5/7 minutes on low heat till you start to see vapours rise from the food.

Serve it with dahi  raita. And a lot of love!

Rava Kesri

This recipe is an inspiration from a friend but it has been modified by me a little. This is a quick , easy and healthy breakfast which my family likes. So here it goes........

Ingredients:
1cup sooji
1/2 tsp mustard seed
1/2 tsp channa dal
1/2 tsp urad dal
1/4 tsp red chilli powder
1/4 tsp coriander powder
1/4 tsp tur meric powder
Few curry Leaves
1 carrot cut into small pieces
5/6 frenchbeans cut into small pieces
1/2 cup finely chopped coriander leaves
Salt
2tbs pure ghee
1/2 tsp peanuts
1/2tsp raisins

Method:

Take a pan, roast the sooji for a while and keep it aside. Heat ghee in a pan and after it is a little hot add mustard seeds, curry leaves, channa dal, urad dal, peanuts, raisins and stir it for a while. Now add the chopped vegetables, turmeric powder, red chilli powder and coriander powder. Add 1- 1/2 cup of water and let it boil till the vegetables are tender. Now you can add sooji and stir it till it is dry and cooked. Garnish it with coriander leaves. Serve with chutney.

Brinjal (Eggplant) Curry

Ingredients:

5/6 small brinjals
1 ts garlic masala
1/2 ts turmeric powder
3/4 ts coriander powder
1 ts red chilli powder
1 - 1/2 tbs curd
1 tbs powdered cashews
salt
2 tbsp oil

Method:

Place a pan on medium heat and pour 2tbsp of oil, garlic paste and turmeric powder. Stir it a little
and add the coriander powder, chilli powder, curd and cashew powder. Now add  the brinjals (eggplant) and saute it for 2/3 minutes. Take 1/2 cup water and  pour it in the pan and cover the lid. Let it cook on low flame. When the gravy is  thick and brinjals are tender it is ready for serving.  [It can be pressure cooked for a few minutes if you're looking for a quicker method]....

Honey and Pepper Glazed Fish

Ingredients:

2 pieces of Mahi Mahi
1 teaspoon of olive oil
1 teaspoon of black pepper
1/4 teaspoon of honey
1/2 teaspoon of lime juce 
1 teaspoon of ground garlic
 Salt to taste.

Method:

Marinate the fish by adding all the ingredients in a pan itself for half an hour.

Heat the pan to medium heat and let it cook for some time. Turn the pieces once or twice and coat the ingredients over it. When the liquid is evaporated it would be dry and ready to serve.

Haryali Cauliflower

Ingredients:

1 whole Cauliflower
7/8 garlic cloves
1 teaspoon cumin seed
6 small green chillies[or according to taste]
1 small pod coriander leaves
1/2 teaspoon black pepper powder
1 teaspoon coriander powder
1/2 teaspoon turmeric powder

Method:

Cut the cauliflower into pieces. Wash thoroughly and cook the pieces in boiling water for a few minutes. Add 1/2 teaspoon turmeric powder and salt to taste. Let it boil till slighty tender or half done. Strain the water and keep it aside.

Grind garlic, green chillies, cumin seed, and coriander leaves coarsely. [not very fine] Take 2 table spoons of oil and heat it in the pan. Add the grounded ingredients and stir it for a while. Now add 1/4 teaspoon of turmeric powder and salt. Add  half boiled cauliflower and stir it slowly. Keep stiring  till it is tender and oil starts leaving the pan. Garnish the dish with  finely chopped coriander leaves and it is ready to be served.

Baked Dry Chicken

Necessity is the mother of invention! Very true!!! A good dinner is incomplete without a great side dish. But time constraints and limited ingredients usually pose as difficulties in making a great side dish happen. Here is a quick and easy recipe which requires very less ingredients and even lesser time...

Take a few pieces of boneless chicken.Cut it into medium size pieces. After washing and draining marinate it in garlic/ ginger masala, salt ,turmeric powder, coriander powder, a pinch of garam masala, one teaspoon of oil, and few drops of lime.

Mix it well and keep aside for ten minutes.Spread a foil sheet on your oven dish and place your chicken pieces in it, adjust the temperature to 450 Fahrenheit and bake for 20 minutes, then broil it for 5 minutes......Your yummy tasty side dish is ready in no time.Garnish it with coriander leaves and onion slices and enjoy!

Yummy Moong Cutlet

This particular recipe which my family and friends really relish and enjoy, has its own story. I was supposed to boil moong for salad which should be cooked in optimum water, neither too soft nor too hard. By mistake it became very soggy and watery. It took me a few minutes to think of possible alternatives, and I turned a would-be-salad into this cutlet by adding these ingredients. My family never knew about my experiment and it became an instant hit. Ever since these cutletx are always in demand. Try it. I am sure you will like it.!! You can make your additions and omissions to the recipe.....

Ingredients:

1 large cup whole green gram
1 large sized potato
1 teaspoon red chilly powder
1 teaspoon coriander powder
1 inch finely chopped ginger
1/2 cup finely chopped coriander
1/2 teaspoon gram masala
Salt according to the taste

Method:
Soak green gram [whole moong] for 2-3 hours.
Pressure cook it for seven minutes after adding salt.
It should be soft  and tender but not  very soggy, should be soft enough to make paste.
Boil the potato separately.
When moong and potatoes become cold, mash it well and  then add all the ingredients and mix them thoroughly.
Now shape the paste into small flat patties,dip it  in cornflour and shallow fry it on medium heat till both sides are a little crisp.

Serve it with sauce or chutney.

Introduction to my blog....

Every one likes good food. I prefer recipes which are easy, simple, tasty and healthy to eat. My cooking depends on the availability of ingredients in my kitchen, which are then modified and tailored to my family's taste.

Whenever I go to the kitchen I try various combination of spices and ingredients keeping the basic principles of cooking in mind and I am successful in creating new [authentic] recipes. My family and friends have always enjoyed my experiments in cooking. I would like to share them with people who enjoy innovative cooking.