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Saturday, September 28, 2013

Bhindi Do Pyaza [Lady's Finger with Onion]


The lady's finger [bhindi] is generally available throughout the year and there are varieties of recipes possible with it.My family has found Bhindi Do Pyaza most desirable dish in the meal.
 

Ingredients:

  • Bhindi [Lady'sfinger]  250 gm
  • Onion               2 big size
  • Green chilli          4-5 pieces
  • Lemon juice Of 1 lemon
  • Turmeric powder     1/2tsp
  • Red chilli powder     1/4tsp
  • Dry garam-masala powder  1/2tsp
  • Fenugreek seed       1/4 tsp
  • Mustard oil           2 tbsp
  • Salt to taste

For preparing kalaunji masala:

  a.Ingredients:
  • Aniseed(saunf)  1tbsp
  • Coriander seed  1tsp
  • Fenugreek seed  1/2tsp
  • Onion seed     1/4 tsp
  b.Method:
  Mix aniseed,feungreek seed,coriander seed & onion seed together,roast and grind the mixture into mixer(kalaunji masala).

Preparation:

  • Wash lady's finger properly and keep aside for about 15minutes. Then cut it into lengthwise fine pieces  
  • Chop onions lengthwise into fine pieces.

 

 

 

 

Method:

  • Heat oil in deep frying pan. Add fenugreek seed and fry until brown.
  • Now add onion pieces and fry till it becomes transparent.Keep stirring the onion so that it is not over fried.
  • Add turmeric powder and green chilli,stir for a few seconds.
  • Add lady's finger,mix well and stir for a minute on low flame.Cover the pan with lid.
  • After about 5-6,minutes remove the lid,add red chilli powder, garam masala & kalaunji masala.Mix well.Cook on the high flame.Keep stirring until color of lady's fingers becomes darker.
  • Add lemon juice and salt.Keep stirring the mixture on high flame till its stickness is gone. 
  • Remove the pan from the flame.
The bhindi do pyaza is ready. 
Serve hot with paratha, puri or dal & chaval.

         




Thursday, September 19, 2013

Methi Aloo [Potato Fenugreek Fry]





   Methi or the Fenugreek is regarded as a powerful herb.The benefits of fenugreek leaves or its seeds include its various usages,varying from its culinary usages to medicinal properties.Medicinal usages include cholestrol control,diabities,skin problem,indigestion and much more.Its seeds as well as leaves are important spice.Its dried leaves [kasuri methi] are used as flavouring for potato curries etc.
   In the present recipe,dry leaves [kasuri methi] have been used with little fried boiled-potatoes.My family and our aquaintances just love it!



Ingredients:

Fenugreek [kasuri methi]
  • Boiled potatoes- 5-6 pieces (medium)
  • Dry fenugreek leaves(kasuri methi)- 1/2 cup
  • Fenugreek seeds(methi dana)- 1/4 tsp
  • Turmeric powder-1/2 tsp
  • Red chilli powder-1/4 tsp
  • Coriander powder- 1 tsp
  • Garam masala powder- 1/2 tsp
  • Salt to taste
  • Mustard oil- 1 tbsp

Preparation:

  • Boil the potatoes,peel and cut them into square pieces.
  • Dip fenugreek leaves into water for at least 5 minutes

Method:

  • Heat oil in deep frying pan on high flame and add fenugreek seeds in pan.
  • When seeds turn red,add potato pieces,mix & stir them for a few seconds.
  • Sprinkle turmeric powder,red chilli powder and coriander powder.Saute them until all is mixed well and fried.
  • Filter the fenugreek leaves and add to potato mixture.Saute again until all is mixed well.
  • Add garam masala powder & salt to taste and fry for a few seconds.
The Methi Aloo is ready.

 



Serve hot with puri or paratha,or, roti/chappathis,daal & boiled rice.

Friday, September 13, 2013

Pin Wheel Sandwhich

It is a holiday.Kids and other family members crave something special in breakfast,leaving the housewife in a dilemma to search her memory disk! So Pin Wheel Sandwich is an option difficult to ignore!!

Ingredients:

  • Bread slice- 6-7 pcs
  • Coriander chutney- 1/2 cup
  • Tomato sauce- 1/2 cup
  • Paneer- 50 gms
  • Cheese- 50 gms
  • Butter- 3-4 tbps
  • Black pepper powder- 1/2 tsp
  • Salt to taste
  • Water- 2-3 cups

Preparation:

For chutney:
  • Coriander leaves- 1 bunch
  • Green chilli- 4-5 pcs
  • Ginger- 1 inch pc
  • Mango powder- 1/2 tsp
  • salt to taste
Mix all the things and grind them.

For cheese and paneer:
  • Grate cheese and paneer separately.Mix black pepper powder(1/4 tsp) in cheese and paneer separately.


Method:

  • Cut the edges of all bread slices.
  • Take warm water in a bowl.
  • Add salt to taste.
  • Dip 1 slice of bread into warm water,rinse it by pressing between palms,and then press it delicately by a roller(belan). Keep it separately on butter paper.Repeat the same process for other slices of bread.
  • Spread butter on rinsed slice,then spread layer of green chutney,thin layer of grated paneer,tomato sauce and grated cheese in that order.Make sure the spread should be smooth without lumps.
  • Now roll each slice and press edges against each other.
  • Keep all slices,covered in wet cloth,in the freezer for about 1 hr.
  • Cut the rolls into 1/2inch thick round pieces. 
Serve with tomato sauce and chilli sauce.
[Note:stuff inside bread can be chosen according to your own wish like cooked keema,grated cabbage,etc.]








Wednesday, September 4, 2013

Paneer Masala


   It is not always that we like lengthy process to have a spicy dish.So nothing like paneer masala,a nutritious,spicy,tasty,and quick n simple to cook recipe!

Ingredients

  • Paneer  250 gm
  • Curd  3/4 cup
  • Caraway [Ajwain]  1 tsp
  • Dry garam-masala powder 1/2 tsp
  • Red chilli powder  1/2 tsp
  • Salt to the taste
  • Coriander Powder  1 tbsp
  • Onion  2 big size
  • Ginger  1 small piece
  • Green chilli  4 piece
  • Coriander leaves  a small bunch.
  • Oil  2 tbsp

Preparation

  • Chop the paneer into uniform pieces of 1"x1 1/2".
  • Whip the curd in a pot.
  • Slice the onion into thin pieces.
  • Chop finely the ginger,coriander leaves and green chilli. 
Serves: 4

Method

  • Heat oil in a pan and fry caraway for half a minute.
  • Add onion,green chilli and ginger.Fry till onion turns brown.
  • Now add red chilli powder and coriander powder.Mix and fry again for 1 minute.
  • Add paneer.Mix well.

  • Add whipped curd,salt and garam masala powder.Mix well and fry on low flame till oil oozes in the pan.
Paneer Masala is ready.
Garnish with chopped coriander leaves.


Serve hot.