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Monday, June 30, 2014

Spinach Chappathi


INGREDIENTS:
  • Wheat Flour -  1 cup
  • Green chilly - 2 nos
  • Garlic - 2 pods
  • Spinach - 3 cup
  • Ghee - 1 tsp
  • Salt to taste
PREPARATION METHOD:

  • Put spinach in boiling water for 2 mins, drain it.
  • Add garlic, green chillies and spinach in a mixer and grind it into a fine paste.
  • Add this paste, salt and ½ tsp ghee to the flour and mix well.
  • Knead the dough with hands gently until it becomes soft and keep aside for 30 minutes.
  • Make the dough into small balls and is rolled out into chappathi.
  • Heat the tawa and cook both sides of the rolled Chappathi by smearing little ghee.

Sunday, June 22, 2014

Mushroom Masala Dosa



For Dosa Batter
    INGREDIENTS:
    • RawRice -1 ½ cups
    • Urad Daal - ½ cup
    • Water - as required
    • Salt to taste
    PREPARATION METHOD:
    • Soak rice and Urad daal separately for 5 hours.
    • Grind rice and daal separately with water very finely.
    • Mix together rice, dal and salt.
    • Keep it overnight to ferment. 

    For Masala

    INGREDIENTS:
    • Mushroom (sliced) - 15 nos
    • Sliced onion - 1 nos
    • Chopped ginger - 1 tsp
    • Chopped garlic - 1 tsp
    • Slit green chillies - 4 nos 
    • Corriander powder - ¼ tsp
    • Red chilly powder - ¼ tsp
    • Garam masala powder - ¼ tsp
    • Turmeric powder - ¼ tsp
    • Oil - 1 tbsp
    • Salt  to taste      
    PREPARATION METHOD:
      • Heat oil in the pan.
      • Add onions, green chillies,  chopped ginger and garlic and curry leaves.
      • Saute onions till it turns transparent.
      • Add red chilly powder, turmeric powder, corriander powder, garam masala powder, salt and sauté for a minute. 
      • Add Mushroom into it.
      • Slow down the flame and cover the pan and let it cook for 10 - 15 mins.
      • Turn off the stove when the water completely dries up from the mushroom.

      Masala Dosa
      INGREDIENTS:

      • Dosa batter 
      • Mushroom masala
      • Ghee or oil
      PREPARATION METHOD:
      • Pour one spoon full of batter on a frying pan as thin as possible.
      • Pour some ghee or oil on it.
      • When one side is golden brown, add mushroom masala inside the Dosa and roll.

      Saturday, June 14, 2014

      Chicken Puffs



      INGREDIENTS:
      • Pastry sheet - 1 no
      • Chopped boneless chicken - 1 lb or 500 gm
      • Finely chopped onion - 1 nos
      • Finely choppedTomato - 1 nos
      • Chopped green chilly - 2 nos
      • Garlic paste -1 tsp
      • Ginger paste - 1 tsp
      • Chily powder -1 tbsp
      • Corriander Powder-1 tbsp
      • Turmeric powder- 1 tsp
      • Garam Masala- ½ tsp
      • Fennelseed powder -½ tsp
      • Pepper Powder - 1 tsp
      • Oil - 1 tbsp
      • Water- ¼ cup
      • Salt -to taste

      PREPARATION METHOD:
      • Heat oil in the pan.
      • Add onions, green chillies, ginger and garlic.
      • Saute onions till it turns transparent. 
      • Add red chilly powder, coriander powder, garam masala, fennelseed powder,and pepper powder and saute till the raw smell goes.
      • Add tomatoes and sauté well until it becomes soft.
      • Add chicken pieces, turmeric powder, water and salt into it.
      • Slow down the flame, cover the pan and let it cook.
      • When the chicken cooks well and the gravy becomes thick turn off the stove and let it cool
      • Thaw the frozen puff pastry sheet (as per instructions on the pack).
      • Roll out the sheet and cut them into squares pieces(or any desired size).
      • Take one piece and place a spoonful of chicken masala.
      • Brush the four edges of the sheet with egg wash and fold diagonally to make a triangle shape and slightly press the edges to seal.
      • Brush the top of the puffs with egg wash to get a shiny appearance.
      • Repeat the same process for the remaining sheets.
      • Preheat the oven to 400 deg F.
      • Place the puffs in a tray with a parchment sheet placed in it (you can also use a greased tray).
      • Bake for 20 - 25 mins till it turns golden brown color.

      Recommended Combination: Serve hot with tea / coffee.

      Sunday, June 8, 2014

      Daal Palak / Spinach Red gram Curry



      INGREDIENTS:
      • Red gram / toor daal - ¼ cup
      • Spinach (chopped) - 2 cup
      • Onion (chopped) - 1 no
      • Tomato (chopped)-1 no
      • Green Chilly (slit)-2 nos
      • Garlic (crushed)- 2  pods
      • Chilly powder- ¼ tsp
      • Corriander Powder- ½ tsp
      • Turmeric powder - ¼ tsp
      • Asafoetida powder - ¼ tsp
      • Cumin seed - ¼ tsp
      • Mustard seeds – ¼ tsp
      • Red Chilly-2 nos
      • Salt – to taste
      • Oil - 1 tbsp

      PREPARATION METHOD
      • Cook the toor daal / red gram in water and keep it aside.
      • Heat oil in a pan.
      • Put mustard seeds, cumin seed and red chillies and allow to splutter.
      • Add onions, green chillies, crushed garlic and sauté till onion turns transparent.
      • Add tomatoes and sauté well.
      • Add red chilly powder, corriander powder, asafoetida powder and sauté for a minute.
      • Add spinach and cooked daal / red gram and mix well.
      • Add turmeric powder and salt into it .
      • Cover the pan and and let it cook.(no need to add water because the water in the cooked daal and from the spinach is enough to cook)
      • Turn off the stove when the curry becomes thick.

      Recommended Combination: Serve hot with Rice / Chappathi.

      Sunday, June 1, 2014

      Channa Sundal / Chickpeas Stir fry



      Sundal is a quick and easy south Indian snack very commonly served in Tamilnadu. This easy to make dish can be made out of cooked dried beans. We can use dried Chickpeas/Chana, Green beans/Moong daal or any dried beans for this preparation.

      INGREDIENTS:
      • Kadala (Chickpeas) - 1 cup
      • Grated coconut - ¼ cup
      • Gingely oil - 1 tsp
      • Urad daal - 1 tsp
      • Asafoetida / Hing - a pinch
      • Mustard seeds - 1 tsp
      • Red chilly -2 nos
      • Salt to taste
      • Curry leaves - a few

      PREPARATION METHOD:
      • Soak kadala in water for 6 hours .
      • Cook soaked kadala, salt and water in a pressure cooker for 5-6 whistle.
      • Heat oil in a pan.
      • Add mustard seeds and red chilly and let it splutter.
      • Add urad dal and fry it.
      • Once urad dal becomes golden colour add asafoetida, and curry leaves into the hot oil.
      • Add cooked chana / kadala into it and mix.
      • Add grated coconut and roast it for 2 -3 minutes.
      • Remove from fire and serve.