tag:blogger.com,1999:blog-44830596644762123192024-03-14T05:25:59.422+05:30Kitchen FairyKitchenfairy is a collection of tried & tested veg & non veg recipes. I thank all my Orkut & Facebook friends and also my mom & my relatives for sharing their recipes with me :)
Will be posting more recipes very soon. Thankyou.
Please be my guest & send me your recipes & clear pictures of your recipes at kitchenfairy4u@gmail.com Kitchen Fairyhttp://www.blogger.com/profile/05115299521872437272noreply@blogger.comBlogger24125tag:blogger.com,1999:blog-4483059664476212319.post-6187539167203765222020-04-17T18:35:00.001+05:302020-04-17T18:35:12.907+05:30Stuffed Karelas in Makhani gravy<div dir="ltr" style="text-align: left;" trbidi="on">
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<iframe allowfullscreen='allowfullscreen' webkitallowfullscreen='webkitallowfullscreen' mozallowfullscreen='mozallowfullscreen' width='320' height='266' src='https://www.blogger.com/video.g?token=AD6v5dzuzAmqMW2LmJ2IiwfBz_pNBHMLLR9zcCA0PtSTRtyAL4RsJ6bc4MwoPOdHWgqIEJAZ4e2FV0zEYCtlDC0b3w' class='b-hbp-video b-uploaded' frameborder='0'></iframe></div>
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4-5 small karelas ( bitter gourd) </div>
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<b>For stuffing:</b><br />
3-4 onions, grind into paste<br />
2 tsp ginger paste<br />
2 tsp garlic paste<br />
1 tsp haldi powder<br />
1 tsp red chilli powder<br />
2 tsp coriander powder<br />
1 tsp amchur powder</div>
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<b><br /></b>
<b>For gravy:</b><br />
1 bayleaf<br />
3-4 cardamons<br />
3-4 cloves<br />
2 tomatoes, grind into paste<br />
2 tsp ginger paste<br />
1green chilli chopped<br />
1/2 tsp haldi powder<br />
2 tsp coriander powder<br />
2 tsp kashmiri red chilli powder<br />
1 tsp Maggi masala/tandoori masala/garam masala powder<br />
1/2 cup yogurt/dahi<br />
1 tsp wheat flour/chapati ka atta<br />
2 tsp kasoori methi</div>
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<b><br /></b>
<b>METHOD:</b><br />
Wash and clean the karelas. Dry them. Scrape the skin a little. Slit with a knife and scrape out the seeds. <br />
Drop the karelas in boiling water to which haldi and salt has been added. Boil for 5-7 minutes till karelas become soft. Drain and keep aside. </div>
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<b><br /></b>
<b>Method for stuffing:</b><br />
Heat oil in a pan and to it add onion paste, ginger paste and garlic paste. Saute till oil gets seperated. Add haldi powder, red chilli powder, coriander powder, amchur powder, salt and mix well. Add a little water and cook till masala become a little dry. After it cools, stuff the masala into the karelas, tie a thread so that the stuffing does not come out. Keep aside. <br />
Heat oil in a flat pan and shallow fry it properly till it changes color. </div>
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<b><br /></b>
<b>Makhani gravy method:</b><br />
Heat oil in a pan. Add to it bayleaf, cardamons and cloves (I use 3 tsps of Everest shahi biryani masala instead of these). Add tomato puree, ginger paste and green chillies. Saute till oil seperates. Add haldi powder, coriander powder, kashmiri red chilli powder, tandoori masala. Mix well. Add little water and cook for 5-7 mins. </div>
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Meanwhile beat the yoghurt to which wheat flour has been added. Add this to the gravy, salt, little water. Put flame off when it boils. Add kasoori methi. Mix well. <br />
Take out the thread from karelas. Pour gravy over the karelas. Serve hot with rice or chapati. </div>
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Kitchen Fairyhttp://www.blogger.com/profile/05115299521872437272noreply@blogger.com0tag:blogger.com,1999:blog-4483059664476212319.post-4976994376318194512017-06-19T18:03:00.001+05:302017-08-25T22:23:44.456+05:30Masala Upma<p dir="ltr"><a href="https://lh3.googleusercontent.com/-vFTNhm0czJU/WaBUL0amPWI/AAAAAAAAS3I/lPvpz1Q07p0Jooil6HgXmr3tXGao5-GFgCHMYCw/s1600/Masala%2BUpma.png" imageanchor="1" style="font-family: sans-serif; text-align: center; margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh3.googleusercontent.com/-vFTNhm0czJU/WaBUL0amPWI/AAAAAAAAS3I/lPvpz1Q07p0Jooil6HgXmr3tXGao5-GFgCHMYCw/s640/Masala%2BUpma.png"></a></p><p dir="ltr">1 cup semolina<br>
2 cups of boiling water<br>
1 teaspoon mustard seeds<br>
1 teaspoon urad dal<br>
2 sprigs of curry leaves<br>
1-2 green chillies<br>
2 tablespoons of ghee<br>
1 big onion<br>
1 small tomato<br>
1tsp haldi powder<br>
Salt to taste</p>
<p dir="ltr">METHOD:<br>
Heat ghee in a wok, add mustard seeds and urad dal. Fry until mustard splutters and urad dal starts to brown. Add slit green chillies, curry leaves and fry them for few seconds. Add finely chopped onion and fry until they become light brown. Add tomatoes. Fry for 2-3 mins. Add haldi powder.Then add semolina and fry on slow flame for about 10-15 mins. Keep stirring.<br>
Then add salt, boiling water and mix well. Cook covered on a medium flame until semolina gets cooked. Switch off flame. Immediately add 1-2 tsp of ghee and 2-3tbsp of chopped coriander. Mix well. Serve hot.<br></p>
<div class="separator" style="clear: both; text-align: center;"><br></div>Kitchen Fairyhttp://www.blogger.com/profile/05115299521872437272noreply@blogger.com0tag:blogger.com,1999:blog-4483059664476212319.post-31417112218830293102014-05-03T15:36:00.000+05:302014-05-03T15:46:18.319+05:30Spicy Raw Mango Pacchadi<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="http://1.bp.blogspot.com/-6kOMLOcTukc/U2S98_zg6wI/AAAAAAAAArw/2SalLW4NWt8/s1600/DSC01874.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-6kOMLOcTukc/U2S98_zg6wI/AAAAAAAAArw/2SalLW4NWt8/s1600/DSC01874.JPG" height="480" width="640" /></a></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Spicy Raw Mango Pacchadi</span><br /><br /><div style="text-align: left;">
<span style="font-weight: normal;"><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><br /></span><span style="font-family: Trebuchet MS, sans-serif;">1 big raw mango<br />3/4th tsp red chilli powder<br />3/4th tsp asafoetida</span></span></div>
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<span style="font-weight: normal;"><span style="font-family: Trebuchet MS, sans-serif;">1tsp salt</span></span></div>
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<span style="font-weight: normal;"><span style="font-family: Trebuchet MS, sans-serif;">1 tsp coconut oil</span></span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: x-small;">METHOD</span><span style="font-family: Trebuchet MS, sans-serif;">:</span></div>
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<span style="font-family: 'Trebuchet MS', sans-serif; font-weight: normal;">Wash raw mango. If skin is too thick lightly peel it. Discard the seeds. Chop the mango finely. Add red chilli powder, asafoetida, salt & coconut oil. Mix properly. Serve.</span></div>
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Kitchen Fairyhttp://www.blogger.com/profile/05115299521872437272noreply@blogger.com0tag:blogger.com,1999:blog-4483059664476212319.post-8202620914104717082013-12-08T02:36:00.001+05:302013-12-21T17:08:37.236+05:30Beetroot Salad<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="http://1.bp.blogspot.com/-XahTTMI1qsY/UqOI4xbd5TI/AAAAAAAAArc/GrKcX0S_Fhk/s1600/DSC02428.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="http://1.bp.blogspot.com/-XahTTMI1qsY/UqOI4xbd5TI/AAAAAAAAArc/GrKcX0S_Fhk/s640/DSC02428.JPG" width="640" /></a></div>
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;"><b><span id="goog_628443092"></span><span id="goog_628443093"></span><br /></b></span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;"><b><br /></b></span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif; font-size: large;">Beetroot Salad<b>:</b></span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><br /></span></div>
<div style="text-align: left;">
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">2 -3 small Beetroots</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">2 small onions</span></div>
<div style="text-align: left;">
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1 Green chilly</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1/2 cup or less of grated coconut</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">coriander leaves for garnishing</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">2-3 tbsp lemon juice</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">salt as per taste</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><br /></span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Method:</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><br /></span></div>
<div style="text-align: left;">
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Wash, peel and Grate the beetroots. Add chopped onions, green chillies, grated coconut, lemon juice & salt to the beetroot mixture. Garnish with coriander leaves.And Serve.</span></div>
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Kitchen Fairyhttp://www.blogger.com/profile/05115299521872437272noreply@blogger.com0tag:blogger.com,1999:blog-4483059664476212319.post-34834315908401172822013-10-19T02:12:00.000+05:302013-10-19T02:53:22.212+05:30Vegetable Cutlets<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="http://2.bp.blogspot.com/-srsey-dxnGM/UmGmsp9FW1I/AAAAAAAAArA/0NYBhCECGn8/s1600/Vegetable+Cutlets.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-srsey-dxnGM/UmGmsp9FW1I/AAAAAAAAArA/0NYBhCECGn8/s1600/Vegetable+Cutlets.JPG" /></a></div>
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<br />
<h4>
<b>Vegetable Cutlets</b></h4>
<div style="text-align: left;">
<span style="font-family: Trebuchet MS, sans-serif;">Ingredients:</span></div>
<div style="text-align: left;">
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div>
<div style="text-align: left;">
<span style="font-family: Trebuchet MS, sans-serif;">2 big potatoes boiled</span></div>
<div style="text-align: left;">
<span style="font-family: Trebuchet MS, sans-serif;">1/2 cup carrots boiled,chopped fine</span></div>
<div style="text-align: left;">
<span style="font-family: Trebuchet MS, sans-serif;">1/2 cup French beans boiled, chopped fine</span></div>
<div style="text-align: left;">
<span style="font-family: Trebuchet MS, sans-serif;">1/2 cup shelled peas/frozen, boiled</span></div>
<div style="text-align: left;">
<span style="font-family: Trebuchet MS, sans-serif;">1 cup boiled cabbage,</span></div>
<div style="text-align: left;">
<span style="font-family: Trebuchet MS, sans-serif;">2 onions chopped fine</span></div>
<div style="text-align: left;">
<span style="font-family: Trebuchet MS, sans-serif;">2 cloves garlic crushed</span></div>
<div style="text-align: left;">
<span style="font-family: Trebuchet MS, sans-serif;">1 inch piece of ginger chopped finely</span></div>
<div style="text-align: left;">
<span style="font-family: Trebuchet MS, sans-serif;">2 tbsp coriander chopped</span></div>
<div style="text-align: left;">
<span style="font-family: Trebuchet MS, sans-serif;">salt to taste</span></div>
<div style="text-align: left;">
<span style="font-family: Trebuchet MS, sans-serif;">1/2 tsp pepper powder</span></div>
<div style="text-align: left;">
<span style="font-family: Trebuchet MS, sans-serif;">2-3 green chillies chopped</span></div>
<div style="text-align: left;">
<span style="font-family: Trebuchet MS, sans-serif;">1/2 cup gram flour/besan</span></div>
<div style="text-align: left;">
<span style="font-family: Trebuchet MS, sans-serif;">about 1 cup semolina to coat the cutlets</span></div>
<div style="text-align: left;">
<span style="font-family: Trebuchet MS, sans-serif;">oil for deep frying</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><b>METHOD:</b></span></div>
<div style="text-align: left;">
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div>
<div style="text-align: left;">
<span style="font-family: Trebuchet MS, sans-serif;">Mash the boiled potatoes. Drain the water completely from the boiled vegetables if any. Mix the boiled & chopped carrots, beans,peas & cabbage. Add the onions, garlic, ginger,coriander leaves, salt, pepper & green chillies. Mix well. Stir in the gram flour to thicken. Shape into small cutlets or rounds. Coat the cutlets with semolina and deep fry in hot oil until golden brown. Serve with <a href="http://kitchenfairy4u.blogspot.in/2013/04/green-chutney.html" target="_blank">green chutney</a> or tomato sauce.</span></div>
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Kitchen Fairyhttp://www.blogger.com/profile/05115299521872437272noreply@blogger.com0tag:blogger.com,1999:blog-4483059664476212319.post-58077965087179470972013-06-06T13:27:00.002+05:302013-06-06T13:27:50.706+05:30Chicken Sukkha<div dir="ltr" style="text-align: left;" trbidi="on">
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<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-e2_XSZdB5rQ/UbA__0r7flI/AAAAAAAAAqM/-9gNDCENGGo/s1600/DSC01784.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="http://1.bp.blogspot.com/-e2_XSZdB5rQ/UbA__0r7flI/AAAAAAAAAqM/-9gNDCENGGo/s640/DSC01784.JPG" width="640" /></a></div>
<span style="font-family: Trebuchet MS, sans-serif;"><br /><b>Ingredients:</b></span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><b><br /></b></span>
<span style="font-family: Trebuchet MS, sans-serif;">100 gms ghee</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">4 big onions chopped fine</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">6 garlic flakes</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">10gms ginger crushed</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">3 sticks curry leaves</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">about 900 gms chicken cleaned & washed</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">3 tomatoes chopped fine</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">one small grated coconut</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">20 gms chopped coriander leaves</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 lime</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">8 tbsp chicken sukkha masala or Kundapur masala (available in most southindian stores)</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;"><b>Method:</b></span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><b><br /></b></span>
<span style="font-family: Trebuchet MS, sans-serif;">Heat ghee. Fry onions till it becomes golden brown. Now add garlic & curry leaves. Add chicken sukkha masala. Stir well at low flame for about 10 mins. Add chopped tomatoes & crushed ginger. Cook for 10-15 mins. Add chicken. Cook till chicken softens (about 30 to 40 mins). Add grated coconut and keep stiring till it is cooked completely.. remove from heat. Add juice of lemon & mix well. Decorate with coriander leaves. Chicken Sukkha is ready.</span><br />
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Kitchen Fairyhttp://www.blogger.com/profile/05115299521872437272noreply@blogger.com0tag:blogger.com,1999:blog-4483059664476212319.post-67947070150580067652013-04-03T09:55:00.000+05:302013-04-03T09:57:43.062+05:30SAMBHAR<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="http://2.bp.blogspot.com/-yYpUbltGWgg/UVuty5oBsHI/AAAAAAAAAn0/L5sbt5ZcKBY/s1600/DSC01664.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="http://2.bp.blogspot.com/-yYpUbltGWgg/UVuty5oBsHI/AAAAAAAAAn0/L5sbt5ZcKBY/s640/DSC01664.JPG" width="640" /></a></div>
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<h4 style="text-align: left;">
<span style="font-family: Verdana, sans-serif;">Sambhar.</span></h4>
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<span style="font-family: Verdana, sans-serif;"><br /></span></div>
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<span style="font-family: Verdana, sans-serif;">Ingredients:</span></div>
<div style="text-align: left;">
<span style="font-family: Verdana, sans-serif;"><br /></span></div>
<div style="text-align: left;">
<span style="font-family: Verdana, sans-serif;">1/2 cup tuvar dar (boiled & mashed)</span></div>
<div style="text-align: left;">
<span style="font-family: Verdana, sans-serif;">1 tbsp bengal gram dal</span></div>
<div style="text-align: left;">
<span style="font-family: Verdana, sans-serif;">1 tsp mustard seeds</span></div>
<div style="text-align: left;">
<span style="font-family: Verdana, sans-serif;">1/2 tsp fenugreek seeds</span></div>
<div style="text-align: left;">
<span style="font-family: Verdana, sans-serif;">3 tsp coriander seeds</span></div>
<div style="text-align: left;">
<span style="font-family: Verdana, sans-serif;">1/2 tsp cumin seeds</span></div>
<div style="text-align: left;">
<span style="font-family: Verdana, sans-serif;">1/2 tsp pepper powder</span></div>
<div style="text-align: left;">
<span style="font-family: Verdana, sans-serif;">1/4th tsp turmeric powder</span></div>
<div style="text-align: left;">
<span style="font-family: Verdana, sans-serif;">1/2 tsp asafoetida</span></div>
<div style="text-align: left;">
<span style="font-family: Verdana, sans-serif;">6 red chillies</span></div>
<div style="text-align: left;">
<span style="font-family: Verdana, sans-serif;">2 tbsp coconut gratings</span></div>
<div style="text-align: left;">
<span style="font-family: Verdana, sans-serif;">2 sprigs curry leaves</span></div>
<div style="text-align: left;">
<span style="font-family: Verdana, sans-serif;">tamarind (size of a marble)</span></div>
<div style="text-align: left;">
<span style="font-family: Verdana, sans-serif;">2 tbsp oil</span></div>
<div style="text-align: left;">
<span style="font-family: Verdana, sans-serif;"> handful of coriander leaves</span></div>
<div style="text-align: left;">
<span style="font-family: Verdana, sans-serif;">salt to taste</span></div>
<div style="text-align: left;">
<span style="font-family: Verdana, sans-serif;">boiled mixed chopped vegetables (potato, small onions, tomato, brinjal,drumstick, lady's finger, snake gourd)</span></div>
<div style="text-align: left;">
<span style="font-family: Verdana, sans-serif;">Tip- fry onions in a little ghee before boiling it.</span></div>
<div style="text-align: left;">
<span style="font-family: Verdana, sans-serif;"><br /></span></div>
<div style="text-align: left;">
<span style="font-family: Verdana, sans-serif;">For seasoning:</span></div>
<div style="text-align: left;">
<span style="font-family: Verdana, sans-serif;">2 tsp oil</span></div>
<div style="text-align: left;">
<span style="font-family: Verdana, sans-serif;">1 tsp mustard seeds</span></div>
<div style="text-align: left;">
<span style="font-family: Verdana, sans-serif;">1 sprig curry leaves</span></div>
<div style="text-align: left;">
<span style="font-family: Verdana, sans-serif;">1/2 tsp fenugreek seeds</span></div>
<div style="text-align: left;">
<span style="font-family: Verdana, sans-serif;"><br /></span></div>
<div style="text-align: left;">
<span style="font-family: Verdana, sans-serif;"><br /></span></div>
<div style="text-align: left;">
<span style="font-family: Verdana, sans-serif;">Method:</span></div>
<div style="text-align: left;">
<span style="font-family: Verdana, sans-serif;"><br /></span></div>
<div style="text-align: left;">
<span style="font-family: Verdana, sans-serif;">Take little oil in a frying pan. Roast mustard, coriander, fenugreek, cumin, red chilies,bengal gram, coconut gratings, curry leaves, pepper powder, turmeric powder in the same sequence till dark brown. Grind all the roasted ingredients with tamarind to a smooth paste adding about 3-4 tbsp of water. To this masala add cooked vegetables and boiled tuvar daal. Add water about 1-2 cups as required. Add salt & bring to a boil. Remove from flame. </span></div>
<div style="text-align: left;">
<span style="font-family: Verdana, sans-serif;"><br /></span></div>
<div style="text-align: left;">
<span style="font-family: Verdana, sans-serif;">For the seasoning heat oil. Add mustard seeds. When it splutters add curry leaves & fenugreek seeds. Add the seasoning to the Sambhar. Garnish with coriander leaves.</span></div>
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Kitchen Fairyhttp://www.blogger.com/profile/05115299521872437272noreply@blogger.com0tag:blogger.com,1999:blog-4483059664476212319.post-61546070530197524162013-04-03T09:45:00.000+05:302013-04-03T10:02:06.333+05:30DRIED PRAWNS KISSMURI<div dir="ltr" style="text-align: left;" trbidi="on">
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-_HnoiVnxWfM/UQoObOy9QhI/AAAAAAAAAjA/Zt0gawCVWSo/s1600/DSC01085.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="http://1.bp.blogspot.com/-_HnoiVnxWfM/UQoObOy9QhI/AAAAAAAAAjA/Zt0gawCVWSo/s640/DSC01085.JPG" width="640" /></a></div>
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<br />
<span style="font-family: Verdana, sans-serif;">Ingredients:</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">50 gms dried prawns (jawla variety)</span><br />
<span style="font-family: Verdana, sans-serif;">3 tbsp grated coconut </span><br />
<span style="font-family: Verdana, sans-serif;">4 red fried chillies</span><br />
<span style="font-family: Verdana, sans-serif;">tamarind small piece (optional)</span><br />
<span style="font-family: Verdana, sans-serif;">2 tsp dry coriander seeds</span><br />
<span style="font-family: Verdana, sans-serif;">2 small onions</span><br />
<span style="font-family: Verdana, sans-serif;">salt to taste</span><br />
<span style="font-family: Verdana, sans-serif;">2-3 tsp coconut oil.</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">METHOD:</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">Clean the dried prawns by removing the sharp edges. Wash properly & let it dry. Dry roast the prawns without oil till the prawns become crisp on slow fire for about 10 mins. Keep aside.</span><br />
<span style="font-family: Verdana, sans-serif;">Grind together grated coconut, red chillies, tamarind, coriander seeds, salt with just about 2-3 tbsp of water. Do not add much water. Masala should be dry and bit rough in texture. </span><br />
<span style="font-family: Verdana, sans-serif;">Mix the dry roasted prawns, masala, onions & coconut oil. Mix well & serve. Tastes good with Dal & rice.</span><br />
<div>
<br /></div>
</div>
Kitchen Fairyhttp://www.blogger.com/profile/05115299521872437272noreply@blogger.com0tag:blogger.com,1999:blog-4483059664476212319.post-2710631107510709612013-04-02T18:32:00.002+05:302013-04-02T18:57:32.653+05:30ONION UTTAPA<div dir="ltr" style="text-align: left;" trbidi="on">
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<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-N1BkMb6qX4o/UVrWP2uUdqI/AAAAAAAAAnk/VCZUhxns28k/s1600/DSC01617.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="http://4.bp.blogspot.com/-N1BkMb6qX4o/UVrWP2uUdqI/AAAAAAAAAnk/VCZUhxns28k/s640/DSC01617.JPG" width="640" /></a></div>
<br />
<h4 style="text-align: left;">
<span style="font-family: Trebuchet MS, sans-serif;"><b>ONION UTTAPA</b></span></h4>
<div style="text-align: left;">
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div>
<div style="text-align: left;">
<span style="font-family: Trebuchet MS, sans-serif;">Ingredients:</span></div>
<div style="text-align: left;">
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div>
<div style="text-align: left;">
<span style="font-family: Trebuchet MS, sans-serif;">1 cup black gram dal (Urad dal)</span></div>
<div style="text-align: left;">
<span style="font-family: Trebuchet MS, sans-serif;">2 cups raw rice</span></div>
<div style="text-align: left;">
<span style="font-family: Trebuchet MS, sans-serif;">1 tsp fenugreek seeds</span></div>
<div style="text-align: left;">
<span style="font-family: Trebuchet MS, sans-serif;">4 green chillies</span></div>
<div style="text-align: left;">
<span style="font-family: Trebuchet MS, sans-serif;">5 tsp finely chopped ginger</span></div>
<div style="text-align: left;">
<span style="font-family: Trebuchet MS, sans-serif;">4-5 onions finely chopped</span></div>
<div style="text-align: left;">
<span style="font-family: Trebuchet MS, sans-serif;">chopped coriander leaves</span></div>
<div style="text-align: left;">
<span style="font-family: Trebuchet MS, sans-serif;">salt to taste</span></div>
<div style="text-align: left;">
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div>
<div style="text-align: left;">
<span style="font-family: Trebuchet MS, sans-serif;">Soak Black gram dal along with fenugreek seeds & rice seperately for 3-4 hours. Wash. First grind black gram daal to a fine paste & transfer to a big vessel. Then grind raw rice coarsely. Mix both batters. Add salt. Let it ferment overnight or for 10-12 hours or more during cold climate.</span></div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
<span style="font-family: Trebuchet MS, sans-serif;">Prepare a mixture of onions, green chillies, ginger & coriander leaves. Keep ready.</span></div>
<div style="text-align: left;">
<span style="font-family: Trebuchet MS, sans-serif;">On a hot dosa pan sprinkle oil. Then spread the batter bit thickly. On the dosa spread the chopped mixture. Roast under cover for some time. Open the lid & sprinkle some oil on the dosa & turn it over, Fry till crisp. Serve with <a href="http://kitchenfairy4u.blogspot.in/2013/04/green-chutney.html" target="_blank">green chutney</a>.</span></div>
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Kitchen Fairyhttp://www.blogger.com/profile/05115299521872437272noreply@blogger.com0tag:blogger.com,1999:blog-4483059664476212319.post-60020438238923768482013-04-02T12:13:00.000+05:302013-12-05T19:24:04.695+05:30GREEN CHUTNEY<div dir="ltr" style="text-align: left;" trbidi="on">
<h4 style="text-align: left;">
</h4>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-c1hAjEoz24k/UVp7cgtvstI/AAAAAAAAAnU/VH52YI6273M/s1600/DSC00206.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="http://4.bp.blogspot.com/-c1hAjEoz24k/UVp7cgtvstI/AAAAAAAAAnU/VH52YI6273M/s640/DSC00206.JPG" width="640" /></a></div>
<br />
<span style="font-family: Verdana, sans-serif;">Ingredients:</span><br />
<br />
<div style="text-align: left;">
<span style="font-family: Trebuchet MS, sans-serif;">One big bunch coriander leaves</span></div>
<div style="text-align: left;">
<span style="font-family: Trebuchet MS, sans-serif;">1/2 cup grated coconut</span></div>
<div style="text-align: left;">
<span style="font-family: Trebuchet MS, sans-serif;">2-3 tsp dalia daal (roasted skinless chana daal) </span></div>
<div style="text-align: left;">
<span style="font-family: Trebuchet MS, sans-serif;">2 green chillies</span></div>
<div style="text-align: left;">
<span style="font-family: Trebuchet MS, sans-serif;">salt to taste</span></div>
<div style="text-align: left;">
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div>
<div style="text-align: left;">
<span style="font-family: Trebuchet MS, sans-serif;">For tempering:</span></div>
<div style="text-align: left;">
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div>
<div style="text-align: left;">
<span style="font-family: Trebuchet MS, sans-serif;">2-3 tsp oil</span></div>
<div style="text-align: left;">
<span style="font-family: Trebuchet MS, sans-serif;">1 tsp mustard seeds</span></div>
<div style="text-align: left;">
<span style="font-family: Trebuchet MS, sans-serif;">curry leaves one sprig</span></div>
<div style="text-align: left;">
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div>
<div style="text-align: left;">
<span style="font-family: Trebuchet MS, sans-serif;">Method:</span></div>
<div style="text-align: left;">
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div>
<div style="text-align: left;">
<span style="font-family: Trebuchet MS, sans-serif;">Clean & wash coriander leaves. Grind together coriander leaves, grated coconut, daliya daal, salt, green chillies. Grind smoothly adding about 1/2 glass of water.</span></div>
<div style="text-align: left;">
<span style="font-family: Trebuchet MS, sans-serif;">In a pan put oil. When it's hot add mustard seeds and curry leaves. Add this tempering to the grinded chutney. Serve with cutlets, idlis, dosas or bondas.</span></div>
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<br /></div>
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Kitchen Fairyhttp://www.blogger.com/profile/05115299521872437272noreply@blogger.com0tag:blogger.com,1999:blog-4483059664476212319.post-14078020264925429832013-03-12T14:25:00.000+05:302013-03-12T14:54:35.803+05:30ALU PARATHA<div dir="ltr" style="text-align: left;" trbidi="on">
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<br /></div>
<div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-Yilyo1dV4Y4/UT5TR33oYCI/AAAAAAAAAm0/1-DVevlTH40/s1600/DSC01045.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="http://3.bp.blogspot.com/-Yilyo1dV4Y4/UT5TR33oYCI/AAAAAAAAAm0/1-DVevlTH40/s640/DSC01045.JPG" width="640" /></a></div>
<span id="goog_1616328314"></span><span id="goog_1616328315"></span><br /></div>
<div>
<b><span style="font-size: large;">ALU PARATHA.</span></b></div>
<div>
<br /></div>
<h3 style="text-align: left;">
Ingredients:</h3>
<div>
3 cups Wheat flour</div>
<div>
4 potatoes (boiled)</div>
<div>
1 tsp Amchur powder</div>
<div>
1 tsp jeera</div>
<div>
4 cloves garlic </div>
<div>
1/2 inch ginger</div>
<div>
Coriander leaves</div>
<div>
Few mint leaves</div>
<div>
2-3 Green chilies chopped</div>
<div>
Salt to taste</div>
<div>
<br /></div>
<h3 style="text-align: left;">
METHOD:</h3>
<div>
First make a soft dough of wheat flour by adding 1 tsp ghee, little salt & water and keep aside.</div>
<div>
Grind together all the other ingredients except potato. Now add the grinded ingredients to boiled potatoes.</div>
<div>
Take a small ball of dough and roll it in a size of a puri. Apply little ghee on it and add 1 tbsp of potato mixture and close all the ends properly.<br />
<br /></div>
<div>
Then dip it in dry flour and slowly roll like chapati so that the mixture does not come out. Put it on a hot tava and cook both the side applying butter or pure ghee.<br />
<br /></div>
<div>
Serve hot with curd or white butter or <a href="http://kitchenfairy4u.blogspot.in/2013/03/paneer-bhurji.html" target="_blank">Paneer Bhurji</a></div>
</div>
Kitchen Fairyhttp://www.blogger.com/profile/05115299521872437272noreply@blogger.com0tag:blogger.com,1999:blog-4483059664476212319.post-89673061212312056442013-03-03T02:57:00.000+05:302013-04-04T17:53:46.433+05:30TAWA PULAV<div dir="ltr" style="text-align: left;" trbidi="on">
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<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-FN1APGIyC9k/UTUCU413hCI/AAAAAAAAAlc/9rX2KbCG71I/s1600/DSC01428.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="http://2.bp.blogspot.com/-FN1APGIyC9k/UTUCU413hCI/AAAAAAAAAlc/9rX2KbCG71I/s640/DSC01428.JPG" width="640" /></a></div>
<h4 style="text-align: left;">
<span style="font-family: Verdana, sans-serif;"><br /></span></h4>
<div style="text-align: left;">
<br />
<h4 style="text-align: left;">
Ingredients:</h4>
<div style="text-align: left;">
<span style="font-family: Trebuchet MS, sans-serif;"><span style="font-weight: normal;">1 1/2 cups cooked basmati rice</span></span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><span style="font-weight: normal;">1 1/2 cup cubes vegetables (1 carrot,1/4 cup frozen peas, 6 beans, few cauliflower florets & few pieces of capsicum)</span></span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><span style="font-weight: normal;">1 tomato</span></span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><span style="font-weight: normal;">1/4 th tsp turmeric powder</span></span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><span style="font-weight: normal;">1 tsp cumin seeds</span></span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><span style="font-weight: normal;">1 tsp chilli powder</span></span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><span style="font-weight: normal;">2 tsp pav bhaji masala</span></span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><span style="font-weight: normal;">1 tbsp lemon juice</span></span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><span style="font-weight: normal;">coriander leaves chopped fine</span></span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><span style="font-weight: normal;">oil</span></span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><span style="font-weight: normal;">salt to taste.</span></span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><span style="font-weight: normal;"><br /></span></span>
<span style="font-family: Trebuchet MS, sans-serif;"><b>Method:</b></span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><span style="font-weight: normal;">Wash & cut the vegetables in cubes. Heat oil in a kadai and roast the veggies and stir fry them for 7-10 minutes and keep them aside.Add some more oil in the same kadai, and add the cumin seeds. Once they splutter, add the tomato & cook for sometime.Now add turmeric powder, chilli powder, pav-bhaji masala, salt and the stir fried vegetables. Sprinkle little water about 3/4th glass.Let it cook for 3 mins on medium fire. Now add the cooked rice. Mix everything well and cook for 1 minute on slow fire. Tawa Pulav is ready. Squeeze the lemon juice & garnish with coriander leaves. Serve with raita.</span></span></div>
</div>
<h4 style="text-align: left;">
<span style="font-family: Trebuchet MS, sans-serif; font-weight: normal;"><br /></span></h4>
<h4>
<span style="font-family: Trebuchet MS, sans-serif; font-weight: normal;"><br /></span></h4>
<div>
<br /></div>
</div>
Kitchen Fairyhttp://www.blogger.com/profile/05115299521872437272noreply@blogger.com1tag:blogger.com,1999:blog-4483059664476212319.post-59464721321305074532013-03-03T02:55:00.001+05:302013-04-03T10:04:03.352+05:30PANEER CAPSICUM MASALA GRAVY<div dir="ltr" style="text-align: left;" trbidi="on">
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-oRcPfXMx-eM/UTJtQNcESZI/AAAAAAAAAk8/CGIRr-9ZosU/s1600/DSC01501.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="http://4.bp.blogspot.com/-oRcPfXMx-eM/UTJtQNcESZI/AAAAAAAAAk8/CGIRr-9ZosU/s640/DSC01501.JPG" width="640" /></a></div>
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<div style="text-align: left;">
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<br />
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
<b style="font-family: Verdana, sans-serif;">Ingredients:</b><span style="font-family: Verdana, sans-serif;"><br />200 gms paneer<br />2 capsicum<br />3 onions <br />2 tomatoes (pureed)<br />1 tsp ginger paste<br />1 tsp garlic paste<br />1 tsp Jeera/cumin seeds<br />1 tsp red chili powder<br />pinch of turmeric powder<br />2 tsp coriander powder<br />1 tsp garam masala<br />3/4th cup milk<br />1/2 cup cream.<br /><b><br /></b></span></div>
<div style="text-align: left;">
<span style="font-family: Verdana, sans-serif;"><b>METHOD:</b><br />Cut the onions into big pieces. Fry them in oil till brown. Cool & then grind into smooth paste. In a kadhai heat oil. Add the cumin seeds. When it splutters add onion paste.Fry till brown. Add the ginger and garlic paste and fry for some more time.Add the chopped capsicum and fry for 3 minutes. Add red chilli powder, haldi powder,coriander powder, garam maasala and fry. Add the tomato puree & salt & let it cook for sometime. Add the paneer cubes & let it cook in the masala for some time. Finally add the milk & cream and cook for 5 to 7 mins. Garnish with coriander leaves.</span></div>
</div>
<div style="text-align: left;">
<span style="font-family: Verdana, sans-serif;"><br />
</span><br />
<div style="text-align: left;">
<span style="font-family: Verdana, sans-serif;"><br /></span></div>
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<span style="font-family: Verdana, sans-serif;"><br /></span></div>
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<span style="color: #f4cccc; font-family: Trebuchet MS, sans-serif;"><br /></span></div>
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<span style="color: #f4cccc; font-family: Trebuchet MS, sans-serif;"><br /></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div>
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Kitchen Fairyhttp://www.blogger.com/profile/05115299521872437272noreply@blogger.com0tag:blogger.com,1999:blog-4483059664476212319.post-42379908275382118802012-12-29T17:26:00.003+05:302013-04-21T13:46:20.455+05:30MUSHROOM MAKHANI<div dir="ltr" style="text-align: left;" trbidi="on">
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-GTtXEdBS_yI/UN6luHV8AHI/AAAAAAAAAgI/h7U5h7OrRjE/s1600/DSC00024.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="http://2.bp.blogspot.com/-GTtXEdBS_yI/UN6luHV8AHI/AAAAAAAAAgI/h7U5h7OrRjE/s640/DSC00024.JPG" width="640" /></a></div>
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<a href="http://2.bp.blogspot.com/-o36sSfc_Ino/UN6mHbbJK8I/AAAAAAAAAgQ/MeAb-I0gh5s/s1600/DSC00028.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="http://2.bp.blogspot.com/-o36sSfc_Ino/UN6mHbbJK8I/AAAAAAAAAgQ/MeAb-I0gh5s/s640/DSC00028.JPG" width="640" /></a></div>
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<a href="http://1.bp.blogspot.com/-nMW6i7rfUU4/UN6mfogRBCI/AAAAAAAAAgY/aXOd4g9qftA/s1600/DSC00035.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="http://1.bp.blogspot.com/-nMW6i7rfUU4/UN6mfogRBCI/AAAAAAAAAgY/aXOd4g9qftA/s640/DSC00035.JPG" width="640" /></a></div>
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<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-S_EQgS-QnBo/UN6m237ts7I/AAAAAAAAAgg/jG9UjfVrrWA/s1600/DSC00040.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="http://1.bp.blogspot.com/-S_EQgS-QnBo/UN6m237ts7I/AAAAAAAAAgg/jG9UjfVrrWA/s640/DSC00040.JPG" width="640" /></a></div>
<br />
<h4 style="text-align: left;">
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Ingredients:</span></h4>
<div style="text-align: left;">
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">250 gms button mushrooms<br />2-3 big onions<br />1 capsicum<br />1 tsp garlic paste<br />1 tsp ginger paste<br />1-2 blanched & pureed tomatoes<br />1tsp red chilli powder<br />1/2 tsp turmeric powder<br />1/2 tsp cumin powder<br />1/2 tsp black pepper powder<br />salt to taste<br />1/2 cup milk<br />1 tsp kasuri methi<br />1/4th cup fresh cream<br />coriander leaves<br />1-2 tbsp oil<br />about 2 tbsp butter.</span></div>
<h4 style="text-align: left;">
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Method:</span></h4>
<div>
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Wash & clean d mushrooms. Cut into halves. Heat the oil in a pan and add onions & capsicum and fry till onions are golden brown. Put butter. Add the ginger and garlic paste. Saute for 2 mins. Now add tomato puree and saute for about 5 mins till oil starts seperating. Add red chilli powder, turmeric powder, cumin powder, black pepper powder and salt. Saute. Lower the flame and cook for 3 mins. Add mushrooms and cook for about 5-6 mins. Add milk and cook till gravy becomes little thick. Add kasuri methi, thick cream & mix well. Cover & switch off the flame. Garnish with coriander leaves while serving.</span></div>
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<br />
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Kitchen Fairyhttp://www.blogger.com/profile/05115299521872437272noreply@blogger.com2tag:blogger.com,1999:blog-4483059664476212319.post-44614317438375046292012-11-26T12:07:00.002+05:302014-05-03T17:14:58.841+05:30INSTANT DHOKLA (Guest Recipe)<div dir="ltr" style="text-align: left;" trbidi="on">
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-aHXfLLeEMqE/ULMFWsMeUII/AAAAAAAAAXU/qYomalKEG8I/s1600/DSCN0823.JPG" imageanchor="1"><img border="0" src="http://3.bp.blogspot.com/-aHXfLLeEMqE/ULMFWsMeUII/AAAAAAAAAXU/qYomalKEG8I/s1600/DSCN0823.JPG" /></a></div>
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<br />
<span style="font-family: Trebuchet MS, sans-serif;">1 1/2 cup besan</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">2 tbsp semolina (rava)</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1tsp salt</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1/2 tsp haldi</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">2 green chillies</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">small piece Ginger</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 cup buttermilk</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 small packet eno salt</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">coriander Leaves</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 tsp mustard seeds</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 sprig curry leaves</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">3-4 tbsp grated coconut</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span><span style="font-family: Trebuchet MS, sans-serif;">Method: Mix together Besan, semolina, salt,haldi powder,buttermilk,paste of ginger & green chillies. Mix well. Add water or buttermilk if required.Batter should not be too thick or too thin. Keep the steamer on the gas. When it's hot add eno salt to the besan batter & mix well.Pour it into a greased pan, cover it and steam for about 15 minutes or till toothpick comes out clean. For the tempering, heat the oil in a small kadai,add the mustard seeds, curry leaves and asafoetida and pour this over the steamed dhoklas. Garnish with finely chopped coriander leaves & grated coconut.Cut into pieces and serve with green chutney.</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div>
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Kitchen Fairyhttp://www.blogger.com/profile/05115299521872437272noreply@blogger.com0tag:blogger.com,1999:blog-4483059664476212319.post-13990543844253457392012-11-25T23:51:00.000+05:302013-04-21T13:45:27.547+05:30CORN UPMA<div dir="ltr" style="text-align: left;" trbidi="on">
<a href="http://4.bp.blogspot.com/-pUJFJ5eh7UU/UK_l2bARj5I/AAAAAAAAAVY/Bg6plvM5UWg/s1600/DSC00269.JPG"><img alt="" border="0" height="480" src="http://4.bp.blogspot.com/-pUJFJ5eh7UU/UK_l2bARj5I/AAAAAAAAAVY/Bg6plvM5UWg/s640/DSC00269.JPG" style="clear: both; float: left; margin: 0px 10px 10px 0px;" width="640" /></a><br />
<a href="http://2.bp.blogspot.com/-opDlR24v2zE/UK_l27-5C4I/AAAAAAAAAVk/ExmB1dWIAIA/s1600/DSC00278.JPG"><img alt="" border="0" height="480" src="http://2.bp.blogspot.com/-opDlR24v2zE/UK_l27-5C4I/AAAAAAAAAVk/ExmB1dWIAIA/s640/DSC00278.JPG" style="clear: both; float: left; margin: 0px 10px 10px 0px;" width="640" /></a><br />
<a href="http://3.bp.blogspot.com/-lKc5MBlOW5E/UK_l3EU1tCI/AAAAAAAAAVw/McVTmA-9i30/s1600/DSC00281.JPG"><img alt="" border="0" height="480" src="http://3.bp.blogspot.com/-lKc5MBlOW5E/UK_l3EU1tCI/AAAAAAAAAVw/McVTmA-9i30/s640/DSC00281.JPG" style="clear: both; float: left; margin: 0px 10px 10px 0px;" width="640" /></a><br />
<a href="http://3.bp.blogspot.com/-UIW_rg4LT9w/UK_l33baR7I/AAAAAAAAAV8/nIEZOc51JX0/s1600/DSC00310.JPG"><img alt="" border="0" height="384" src="http://3.bp.blogspot.com/-UIW_rg4LT9w/UK_l33baR7I/AAAAAAAAAV8/nIEZOc51JX0/s640/DSC00310.JPG" style="clear: both; float: left; margin: 0px 10px 10px 0px;" width="640" /></a><br />
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<br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">half kg sweet corn kernels (makai ke dane)</span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1-2 tbsp oil<br />1/2 tsp mustard seeds ( rai / sarson)<br />2 tsp chanadal<br />3 big onions<br />1tsp adhrak paste<br />2-3 green chillies(chopped or paste)<br />10 curry leaves (kadi patta)<br />a pinch of asafoetida (hing)<br />salt to taste<br />1/2 tsp haldi powder<br />1-2 tsp lemon juice<br />chopped coriander (dhania) for garnishing<br />Method:<br />Pressure cook the corn kernels for 7-8 whistles or till they turn tender.<br />Heat oil in a non-stick pan and add the mustard seeds.<br />When the seeds crackle, add chanadal, onions. Fry till onions become brown. Add adhrak paste, green chillies, curry leaves, salt, haldi powder & cooked corn.<br />Stir on slow fire for 10 mins.<br />After taking off from gas add lemon juice.<br />Serve hot garnished with coriander.</span></div>
</div>
Kitchen Fairyhttp://www.blogger.com/profile/05115299521872437272noreply@blogger.com0tag:blogger.com,1999:blog-4483059664476212319.post-85259523349015321582012-11-14T19:02:00.002+05:302013-03-05T18:29:37.398+05:30BHINDI MASALA<div dir="ltr" style="text-align: left;" trbidi="on">
<br />
<div style="text-align: left;">
<a href="http://1.bp.blogspot.com/-EOgJPeJBwJY/UKOcyQaa-MI/AAAAAAAAAQw/jRyr9lW3oMI/s1600/BhindiMasala.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="http://1.bp.blogspot.com/-EOgJPeJBwJY/UKOcyQaa-MI/AAAAAAAAAQw/jRyr9lW3oMI/s640/BhindiMasala.jpg" width="640" /></a></div>
<span style="color: #333333; font-family: arial, helvetica, clean, sans-serif; font-size: x-small;"><span style="line-height: 22px;"><br /></span></span>
<br />
<div style="text-align: left;">
<span style="font-family: Trebuchet MS, sans-serif;"><span style="line-height: 22px;"><br /></span></span>
<span style="font-family: Trebuchet MS, sans-serif;"><span style="line-height: 22px;">1/2 kg fresh okra (bhindi)</span></span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><span style="line-height: 22px;">4 medium onions finely cut</span></span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><span style="line-height: 22px;">1 big tomato cut into pieces</span></span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><span style="line-height: 22px;">1 teaspoon ginger paste</span></span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><span style="line-height: 22px;">2 teaspoons coriander powder</span></span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><span style="line-height: 22px;">1/2 teaspoon turmeric powder</span></span><br />
<span style="font-family: Trebuchet MS, sans-serif; line-height: 22px;">1 teaspoon red chili powder</span><br />
<span style="font-family: Trebuchet MS, sans-serif; line-height: 22px;">1 teaspoon jeera seeds</span><br />
<span style="font-family: Trebuchet MS, sans-serif; line-height: 22px;">coriander leaves washed & finely cut</span><br />
<span style="font-family: Trebuchet MS, sans-serif; line-height: 22px;">3 tablespoons oil</span><br />
<span style="font-family: Trebuchet MS, sans-serif; line-height: 22px;">salt</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><span style="line-height: 22px;">Method:<br />Wash the bhindi. Dry with clean cloth. </span><span style="line-height: 22px;">Cut bhindi in about 1" pieces.</span><span style="line-height: 22px;">Heat oil in pan & add jeera seeds. A</span><span style="line-height: 22px;">dd the onions and fry till they become golden brown.</span><span style="line-height: 22px;">Then add the tomato pieces and let them cook. A</span><span style="line-height: 22px;">dd ginger paste and coriander powder and fry for a minute. </span><span style="line-height: 22px;">Add turmeric powder, red chilli powder & mix it. Fry till oil seperates. </span><span style="line-height: 22px;">Add the okra pieces to the mixture and mix properly. Add salt & sprinkle 2-3 tbsp water . Let it cook on medium flame while stirring in between so that it does not stick to the kadai for about 10-15 mins. G</span><span style="line-height: 22px;">arnish with coriander leaves.</span></span></div>
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="color: #333333; font-family: arial, helvetica, clean, sans-serif; font-size: x-small;"><span style="line-height: 22px;"><br /></span></span>
</div>
Kitchen Fairyhttp://www.blogger.com/profile/05115299521872437272noreply@blogger.com1tag:blogger.com,1999:blog-4483059664476212319.post-7619775106506407972012-10-18T11:13:00.000+05:302013-04-21T13:42:00.430+05:30JHATPAT CHAKLIS<div dir="ltr" style="text-align: left;" trbidi="on">
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</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-LnqbgLGWYrs/UHl4rvUPWWI/AAAAAAAAAQ0/O0oCC4zoz9M/s1600/Recently+Updated5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://2.bp.blogspot.com/-LnqbgLGWYrs/UHl4rvUPWWI/AAAAAAAAAQ0/O0oCC4zoz9M/s640/Recently+Updated5.jpg" width="640" /></a></div>
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<br />
<div style="text-align: left;">
<span style="font-family: Trebuchet MS, sans-serif;">Wheat flour - 1 cup</span></div>
<div style="text-align: left;">
<span style="font-family: Trebuchet MS, sans-serif;">Rice flour - ½ cup</span></div>
<div style="text-align: left;">
<span style="font-family: Trebuchet MS, sans-serif;">Maida - ½ cup</span></div>
<div style="text-align: left;">
<span style="font-family: Trebuchet MS, sans-serif;">Besan (chick peas flour) - ½ cup</span></div>
<div style="text-align: left;">
<span style="font-family: Trebuchet MS, sans-serif;">Salt - to taste</span></div>
<div style="text-align: left;">
<span style="font-family: Trebuchet MS, sans-serif;">Chilli powder - ½ tsp</span></div>
<div style="text-align: left;">
<span style="font-family: Trebuchet MS, sans-serif;">White sesame seeds - 2 tsp</span></div>
<div style="text-align: left;">
<span style="font-family: Trebuchet MS, sans-serif;">Cumin seeds - 2 tsp</span></div>
<div style="text-align: left;">
<span style="font-family: Trebuchet MS, sans-serif;">Butter - 3 tbsp</span></div>
<div style="text-align: left;">
<span style="font-family: Trebuchet MS, sans-serif;">Oil - to fry</span></div>
<div style="text-align: left;">
<span style="font-family: Trebuchet MS, sans-serif;"><br />
</span></div>
<span style="font-family: Trebuchet MS, sans-serif;">METHOD:</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Mix all the four flours. Sieve them together. Place in a muslin cloth & tie a loose knot.</span><br />
<br />
<div style="text-align: left;">
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div>
<div style="text-align: left;">
<span style="font-family: Trebuchet MS, sans-serif;">Place on the perforated sheet of an idli vessel and steam for 20 minutes under cover.</span></div>
<div style="text-align: left;">
<span style="font-family: Trebuchet MS, sans-serif;">Remove the string and powder the steamed mixture.</span></div>
<div style="text-align: left;">
<span style="font-family: Trebuchet MS, sans-serif;">Sift to remove any lumps and collect in a vessel.</span></div>
<div style="text-align: left;">
<span style="font-family: Trebuchet MS, sans-serif;">Add rest of the ingredients except the oil. Add water little at a time and knead into a</span></div>
<div style="text-align: left;">
<span style="font-family: Trebuchet MS, sans-serif;">soft but not sticky dough.</span></div>
<div style="text-align: left;">
<span style="font-family: Trebuchet MS, sans-serif;">Place some dough in the chakli press and make discs of concentric circles, on a piece</span></div>
<div style="text-align: left;">
<span style="font-family: Trebuchet MS, sans-serif;">of butter paper or plastic sheet.</span></div>
<div style="text-align: left;">
<span style="font-family: Trebuchet MS, sans-serif;">Transfer the discs carefully into moderately hot oil and fry till crisp.</span></div>
<div style="text-align: left;">
<span style="font-family: Trebuchet MS, sans-serif;">Use all the dough. Cool and store in air tight container.</span></div>
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</div>
Kitchen Fairyhttp://www.blogger.com/profile/05115299521872437272noreply@blogger.com1tag:blogger.com,1999:blog-4483059664476212319.post-14246116290313152892012-10-18T10:49:00.000+05:302013-04-21T13:38:38.438+05:30MASALA PEANUTS FRY<div dir="ltr" style="text-align: left;" trbidi="on">
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-0vhP2wSoMGg/UHlyBKofQ1I/AAAAAAAAAI0/KzkcmCIAdFI/s1600/My+recipe+pics1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://2.bp.blogspot.com/-0vhP2wSoMGg/UHlyBKofQ1I/AAAAAAAAAI0/KzkcmCIAdFI/s640/My+recipe+pics1.jpg" width="640" /></a></div>
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<br />
<br />
<div style="text-align: left;">
<span style="font-family: Trebuchet MS, sans-serif;">1/2 kg Raw Peanuts</span></div>
<div style="text-align: left;">
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div>
<span style="font-family: Trebuchet MS, sans-serif;">bengal gram flour 1 cup or more</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">2 tsp salt</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 tsp chilli powder</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">asafoetida powder</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Oil for frying</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">METHOD:</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Clean the peanuts and wash it.Drop in a colander & drain the water. Transfer the nuts to a larger bowl. Mix chilli powder, salt, hing & finally besan. Deep fry the masala coated nuts in hot oil, handful at a time, turning over now & then, till golden brown & crisp. Store in a airtight container when cool.</span><br />
<br />
<div style="text-align: left;">
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div>
<div style="text-align: left;">
<span style="font-family: 'Trebuchet MS', sans-serif;">Cashewnut Masala Fry is also prepared by the same method.</span></div>
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</div>
Kitchen Fairyhttp://www.blogger.com/profile/05115299521872437272noreply@blogger.com0tag:blogger.com,1999:blog-4483059664476212319.post-6631913224956553712012-10-17T11:20:00.003+05:302013-04-21T13:41:36.418+05:30FISH FRY<div dir="ltr" style="text-align: left;" trbidi="on">
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<div class="separator" style="clear: both; text-align: center;">
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<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-aP4OrhREgsE/UHlyD9UuiaI/AAAAAAAAARA/s0Nd6UjGOuE/s1600/My+recipe+pics2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://2.bp.blogspot.com/-aP4OrhREgsE/UHlyD9UuiaI/AAAAAAAAARA/s0Nd6UjGOuE/s640/My+recipe+pics2.jpg" width="640" /></a></div>
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<br />
<div style="text-align: left;">
<span style="font-family: Trebuchet MS, sans-serif;">3-4 cleaned cut fish </span></div>
<div style="text-align: left;">
<span style="font-family: Trebuchet MS, sans-serif;">1 tsp chilli powder</span></div>
<div style="text-align: left;">
<span style="font-family: Trebuchet MS, sans-serif;">1/2 cup rice flour </span></div>
<div style="text-align: left;">
<span style="font-family: Trebuchet MS, sans-serif;">1/4 cup rava</span></div>
<div style="text-align: left;">
<span style="font-family: Trebuchet MS, sans-serif;">1 tsp asafoetida</span></div>
<div style="text-align: left;">
<span style="font-family: Trebuchet MS, sans-serif;">salt</span></div>
<div style="text-align: left;">
<span style="font-family: Trebuchet MS, sans-serif;"><br />
</span></div>
<span style="font-family: Trebuchet MS, sans-serif;">Clean and cut fish. Sprinkle some salt and set aside for 15-20 minutes. </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Mix the chilli powder, hing & little salt. Make a thick paste. Drain any water from the fish and add to the paste. Apply the paste to all the sides of the fish. Set aside for another 10 minutes. </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Spread the rice flour rava mixture on the plate, take individual fish pieces that is already dipped in chilli paste and roll it and set aside. Do this with all the pieces. Set aside for 5 minutes.Heat oil in a kadai for deep frying. Fry the fish on both the sides till deep red.</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div>
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Kitchen Fairyhttp://www.blogger.com/profile/05115299521872437272noreply@blogger.com0tag:blogger.com,1999:blog-4483059664476212319.post-74234833682770588442012-10-16T18:26:00.000+05:302013-04-21T13:41:19.990+05:30SOYA PEAS BIRYANI<div dir="ltr" style="text-align: left;" trbidi="on">
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-Q8-igoK4d3A/UHlx_qJPQPI/AAAAAAAAAIw/-zQV97lL-NA/s1600/Recently+Updated.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://3.bp.blogspot.com/-Q8-igoK4d3A/UHlx_qJPQPI/AAAAAAAAAIw/-zQV97lL-NA/s640/Recently+Updated.jpg" width="640" /></a></div>
<br />
<br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 1/2 cups soya chunks </span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"> 2 cups basmati rice </span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"> 1/2 cup green peas</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"> 1 Onion chopped </span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"> 2 Green chilies, finely chopped </span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"> 1 tbsp Ginger-garlic paste </span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"> 1-2 Tomatoes, chopped </span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"> 1/2 tsp Chili powder </span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"> 1 tsp Coriander powder </span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"> 1/2 tsp Turmeric powder </span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"> 1 tsp Garam masala </span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"> Salt to taste </span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"> 2-3 tbsp Ghee or oil </span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"> 1/2 tsp Cumin seeds </span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"> Chopped cilantro and mint, for garnish</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;">Method:</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;">Soak Soya chunks in 3 cups of hot water for 30 minutes. Wash and soak basmati rice in water for 30 minutes.Heat ghee in a pressure cooker.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;">Add cumin seeds and ginger garlic paste. Sauté well.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;">Then add the onions, green chilies and sauté till onions are soft.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;">Add chopped tomatoes and stir till tomatoes are soft.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;">Now, add turmeric, chili, coriander and garam masala powders.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;">Stir well, till the masala is well sautéed (4-5 minutes).</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;">Drain the soya chunks and rice and add to the masala.Add Green Peas.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;">Stir and sauté, adding more ghee if required.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;">Add 3 cups of water and salt. Stir well.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;">Cover the pressure cooker till 3 whistles </span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;">Garnish chopped cilantro and mint.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;">Serve hot with pickle and raita.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;">Soya Biryani is ready.</span></div>
Kitchen Fairyhttp://www.blogger.com/profile/05115299521872437272noreply@blogger.com0tag:blogger.com,1999:blog-4483059664476212319.post-75844950690754096012012-10-16T18:16:00.001+05:302013-04-21T13:41:05.750+05:30BISCUIT PURI<div dir="ltr" style="text-align: left;" trbidi="on">
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/--zE5hGB-BXc/UHlx-EkDFAI/AAAAAAAAAGE/UGIGnIiewew/s1600/My+recipe+pics.jpg" imageanchor="1"><img border="0" height="640" src="http://3.bp.blogspot.com/--zE5hGB-BXc/UHlx-EkDFAI/AAAAAAAAAGE/UGIGnIiewew/s640/My+recipe+pics.jpg" width="640" /></a></div>
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<br />
<br />
<span style="font-family: Arial, Helvetica, sans-serif;">Ingredients : </span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;">2 cups maida</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 cup chapati atta</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">3 tbsp Bengal gram flour</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 tsp black gram dal</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">3 tbsp soji</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 cup coconut gratings</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">6 tsp ghee</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">½ tsp mustard seeds</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">2 red chillies</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">6 green chillies</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 small piece ginger</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">4 tsp oil</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">2 sprigs curry leaves</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">salt to taste</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">asafoetida water</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">oil for frying</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;">Method : </span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Sieve maida. Prepare dough for puris by stirring salt in ½ cup of water and adding ghee and sufficient quantity of maida & chapati atta.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Knead properly. Cut curry leaves, green chillies and ginger.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Prepare a blend of coconut gratings, chopped ingredients, salt and asafoetida water.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Season with mustard, black gram dal, red chillies and curry leaves in oil.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Combine rava and Bengal gram flour with it and keep aside.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Shape small part of the dough into balls, and roll them into puris.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Put a pellet of dough on each puri and cover in fully by gathering up the edges. </span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Roll again into biscuit puri. </span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Finish thus with all the puris and the blend. </span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Deep-fry them in hot oil, till it turns golden brown and crispy.</span></div>
Kitchen Fairyhttp://www.blogger.com/profile/05115299521872437272noreply@blogger.com0tag:blogger.com,1999:blog-4483059664476212319.post-53947787330270755452012-10-16T17:28:00.004+05:302013-04-21T13:40:51.157+05:30PANEER GHEE ROAST<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="http://2.bp.blogspot.com/-Wfm7LDKVEwY/UKOgORSix4I/AAAAAAAAARI/jP93ckeejPc/s1600/PaneerGheeRoast.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="http://2.bp.blogspot.com/-Wfm7LDKVEwY/UKOgORSix4I/AAAAAAAAARI/jP93ckeejPc/s640/PaneerGheeRoast.jpg" width="640" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Paneer – 200 gms</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Ghee – 2 tbsp</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Salt to taste</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Coriander leaves for garnish</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;">For the Marinade</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;">Thick curds – 3 tbsp</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Juice of half a lime</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Salt and Pepper to taste</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Haldi – a pinch</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;">For the Masala</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;">Kashmiri Red chillies – 5*</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Coriander seeds – 1 tsp</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Jeera – 1/2 tsp</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Methi/Fenugreek – 1/4 tsp</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Tamarind – a small piece</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;">Method</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"> </span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Chop paneer into small cubes.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Mix all the ingredients mentioned under marinade and put in the cubed paneer.Mix well so that the paneer cubes are coated well with the marinade.Keep aside for 1-2 hrs.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">In a kadai,roast together the ingredients for the masala for about 5 minutes.Grind to a smooth paste adding enough water as required.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Back to the kadai-add 1 tbsp ghee and the ground masala.Saute till the masala starts leaving oil on the sides.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Mix in the paneer and the remaining 1 tbsp ghee.Check for salt.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Roast on simmer for about 10 minutes or till the paneer cubes are well coated with the masala.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Garnish with freshly chopped coriander and serve hot.</span></div>
Kitchen Fairyhttp://www.blogger.com/profile/05115299521872437272noreply@blogger.com2tag:blogger.com,1999:blog-4483059664476212319.post-32027044951180476022012-10-16T16:58:00.001+05:302013-04-21T13:40:34.859+05:30IDLI CHILLI<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">4 idli cut into pieces</span><br />
<span style="font-family: Verdana, sans-serif;">1tsp ginger chopped</span><br />
<span style="font-family: Verdana, sans-serif;">1tsp garlic chopped</span><br />
<span style="font-family: Verdana, sans-serif;">1 tsp green chilli</span><br />
<span style="font-family: Verdana, sans-serif;">1 onion big (cut into squares)</span><br />
<span style="font-family: Verdana, sans-serif;">1 shimla mirch (cut into squares)</span><br />
<span style="font-family: Verdana, sans-serif;">1 tsp soya sauce</span><br />
<span style="font-family: Verdana, sans-serif;">2tsp tomato sauce</span><br />
<span style="font-family: Verdana, sans-serif;">2tsp chilli sauce</span><br />
<span style="font-family: Verdana, sans-serif;">1/2 tsp ajinomoto</span><br />
<span style="font-family: Verdana, sans-serif;">2 tsp oil</span><br />
<span style="font-family: Verdana, sans-serif;">1 tsp cornflour</span><br />
<span style="font-family: Verdana, sans-serif;">1 cup water</span><br />
<span style="font-family: Verdana, sans-serif;">salt to taste</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">Method:</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">In a pan heat oil. Add ginger, garlic & green chillies. After 2-3 seconds add onions & shimla mirch, Fry for 2 seconds.Add soya sauce, tomato sauce, chilli sauce, ajinomoto & salt. Saute it for 1 min. Then add a cup of water. Add cornflour & idli. Mix it well & serve.</span></div>
Kitchen Fairyhttp://www.blogger.com/profile/05115299521872437272noreply@blogger.com0