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A good start to a day is when you eat right and feel healthy. A bed tea followed by a nice morning stroll do wonders for me. I try to bring variations to what I eat ever morning. Though the best I like for my breakfast is toast and boiled egg. I tried poha (rice flakes sauteed with onions and potato) today.

Ingredients :

1. Rice flakes : lightly soaked in water

2. Onions : finely chopped

3. Potato : diced in small cubes

4. Tomato : diced in small cubes

5. Split green & Red chillies

5. Coriander leaves and lemon for garnishing

Method :

1. Add oil to pan and add mustard seeds and curry leaves

2. Add chopped onions and potatoes

3. Add turmeric , red chilli powder and salt as per taste . Mix nicely and lid to cook for 5 mins.

4. Add the split chillies and rice flakes and mix well

5. Cover with lid and cook for another 2 mins.

6. Garnish with coriander leaves and squeeze half a lemon.

Serve hot with a cup of ginger tea .

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Note : While serving , you can also garnish the poha with Farsan(Haldiram mixture) or Aloo bhujiya (Haldiram Aaloo Bhujiya). It adds to the taste and you will love the crunch while you eat.

 

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Cooking is an art , that requires skills and lots of patience . Interestingly I do not have either of them. People who know me closely have seen me cooking really quick and fast. I don’t even have patience to slice the vegetables neatly , equally and properly before starting with any dish. For me, it works a little differently. I’ll put the oil in pan and then directly chop the onions, tomatoes in it .. crazy isn’t ?

Well, this weekend I tried chicken cry , the recipe for which i don’t remember ever. My chicken tastes different every single time. This time it was a very quick dish with lots of bhunofying of the masala with chicken.

Here are the ingredients :

Chicken : 1.25 kg
For Curry Paste :
Onions : 4 large
Green chillies : 4
Garlic Pods : 8
Slices of Ginger
Cardamom 1
Whole Garam Masala (cumin / cinnamon / cloves / cardamoms / red chillies ): as per taste (some people prefer strong flavours)
Coriander powder : 1 table spoon
Turmeric : 1 tea spoon
Red Chilly Powder : 1 Table Spoon
Salt as per taste

Mix it all with a little water into a fine curry paste .

Add mustard oil in pan and let it heat. Then add half onion finely chopped and fry till light pink . Add chicken and mix for a minute. Add the curry paste and bhunofy it till the masala is nicely absorbed by chicken and starts releasing oil.

Make a paste with 3 tomatoes , 1 cardamom , half tea spoon fennel seeds (Sounf) , 3-4 pepper seeds and few strands of javitri (mace).

Add the paste to the chicken and let it simmer. Add enough water for a thick gravy and cook it for another 10 mins. You can even pressure cook it and give it a whistle. Stay alert that you don’t overcook it .

Once done , garnish it with fresh coriander eaves and serve hot with chapatis and rice.

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Aloo Gobhi Capsicum

I always believed that life after marriage doesn’t change… But I was wrong as it does . But I have been enjoying that change all through instead of just few times when it completely freaked me out. Earlier I was never bothered about my breakfasts and lunches. I just used to grab anything and eat. But now every morning the first question in my mind is what to prepare for our tiffins. Though V is not particular to carry a lunch box daily to office, but we still prefer to have home cooked meals. We are served various varieties in our respective canteens, but that we relish only once in few days.

Mostly I give chapattis, vegetable, curd and sweet in tiffin. The vegetable could be a dry or a curry. I ma sharing here aloo-gobhi-capsicum recipe which is quick to make and can be enjoyed with chapati,paratha or puri.

Servings: 2
Potato : 2, cut in small pieces and nicely washed
Cauliflower : 8 small florets
Capsicum : 1 , cut in small pieces.
Onion : 1 medium , chopped
Tomato : 1 medium
Green chillies : 2
Garam Masala: 1/2 teaspoon
Coriander Leaves : finely chopped for garnishing.
ginger : optional
Garlic : optional
Chilly powder: optional
Coriander powder : optional

Put oil in a pan and let it heat. Add in onions and stir till they become light brown . Put around half teaspoon turmeric powder and stir (I often put chopped garlic and ginger also as it gives a new dimension to the dish) . Put in all the vegetables and add salt per taste. If you like it spicy, you can also add red chilly powder and coriander powder . I sometimes even add about half teaspoon curry powder just to bring in that extra taste. Put the lid and cook on low flame for about 5 minutes. Check If the potatoes are partially cooked (75%). Add in chopped tomatoes and cook for another 5 minutes with the lid on. Once the cooking is complete, remove the lid and bhunofy the dish on medium high flame. I personally feel this is the most important part for this dish. All the moisture is evaporated and the dish is completely dry. Also when cooking on high flame while regularly stirring it , please assure it doesn’t get over cooked or stick to the pan. Once done , just sprinkle a little garam masala and season it with finely chopped fresh coriander leaves.

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Fatafat Paneer Stir Fry

Sometimes it happens (though for me most of the times) that after you are back from work , you feel terribly lazy to cook. This happened yet again today.. So I thought, I’ll cook something real quick. I looked in the refrigerator and found a capsicum, tomatoes and a carrot. I luckily also had some Paneer . So here is the recipe

Cut capsicum, carrot , onion , tomato and green chillies . Put some oil in pan , add ginger and garlic and add the vegetables and sauté. Add salt, chilly powder, curry powder and cook on low flame for 5mins. Once the veggies are nicely cooked, add Paneer to it and further cook it for  5mins. Season it with fresh coriander and serve hot with chapaties..

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Paneer Tomato Brusetta

This is another entry for The Recipe Contest , shared by my Aunt.. It looks absolutely Yum !! Check this out..

Linking the post to “Women’s Day Recipe Contest Giveaway”

Ingredients :

 Brown bread  – 4  to 5 slices

   Blanched Tomato – 1

   Boiled Potato – 1

   Fresh Paneer – 100 gm

   Green Chutney

   Chaat  Masala

   Butter

   Boiled sweet corn kernels

 Garnishing :

   Grated Carrot

    Potato Chips

Method :

 Cut Brown bread  in Round Shape

   Shallow fry the round  bread slices with butter

   Marinate the paneer slices with green chutney

   Peel the blanched tomatoes & slice it

   Peel the boiled potato & slice it

   Arrange the fried round bread slices in the  serving plate

   Combine potato slice followed by tomato slice and marinated paneer slice .

   Top it with boiled sweet corn kernels

   Sprinkle chaat masala.

  Garnish the dish with grated carrot and potato chips.

  Your delicious Tomato Paneer Bruschetta is ready to serve.

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This is a guest recipe shared by N . This  is her entry for the Recipe contest currently running on my blog. I am linking this post with the CONTEST.

Thanku N for sharing such a wonderfull recipe… Njoy the recipe guys !!

Quesadilla is a mexican dish, which means a toasted tortilla with melted cheese inside. But in addition to cheese, you can put practically anything in a quesadilla. My favorites are mushrooms, capsicum, tomatoes,babycorn and onions.

Receipe:

Ingredients:
2 cups all purpose flour
1/4 cup butter or oil
1/2 teaspoon salt
1/2 teaspoon baking powder
1 cup warm water
Oregano
Red chilli flakes
white pepper powder
Grated cheese 
Sliced mushrooms
Green onions
Fresh tomatoes
Green Peas
Baby corn
Capsicum
Carrots
Garlic
Spring Onions
Green chillies

Preparation:
1- Tortilla

– Kneed flour, baking power, salt, oil and water well to form a dough. Divide the dough into 10 portions.
– Roll each portion of dough into a round chapatti. 
– Place each raw chapatti on the hot pan and cook on each side for about 1 minute.

2- Salsa

– Blanch tomatoes, grean peas, capsicum and onions.
– Peal off the skin of tomatoes and cut all the veggies in small dices.
– mix them well and add green chillies, salt and black pepper.
– Cool the mixture for 1 hour.

3- Quesadilla

– Put some oil in a pan. Add all the veggies and stir them well. Add salt, red chillie flakes, oregano and white pepper powder as seasoning.
– Put tomato ketchup on one side of tortilla.
– Add the veggie mixture on half of the tortilla.
– Add grated cheese on top of it.
– fold the tortilla in half like half moon.
– Put some oil in frying pan.
– Fry tortilla in oil for 1 min. Then flip it over and fry from another side. A golden brown colour should appear.

Your Quesadilla is ready now. Cut it into pieces and serve with chilled tomato salsa.

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