Wednesday 21 August 2013

PANEER CAPSICUM CURRY

INGREDIENTS:

Paneer
Capsicum
Onions
Toamtoes
Oil
Milk
Lemon Juice or Curds
Turmeric Powder
Red Chillie Powder
Dhania Powder
Salt as per taste

METHOD:
  • Chop Onions and tomatoes finely and keep aside
  • Boil milk in a vessel and add 3 tbsp Curds or Lemon Juice to it
  • Milk breaks and a whey forms and paneer chunck is ready
  • Filter out the milk and keep aside the white chunck
  • Dont throw away the whey portion it can be used to prepare soft chapathis
  • Knead the chapathis flour with that whey water
  • Take a Pressure cooker and add oil to it
  • Add chopped Onions and saute till light brown colour
  • Add finely chopped tomatoes and mix it
  • Add finely chopped Capsicum to it and mix it
  • Add Turmeric Powder, Red Chillie Powder and Dhania Powder and mix
  • Add Salt as per taste and mix well
  • Add Paneer Chunck to it and mix
  • Add little whey water to it and mix
  • Close the pressure cooker and let 2 whistles come and simmer it for 3 to 4 mins and close the gas
Paneer Capsicum Curry is ready to eat and serve hot with Chapathi,Paratha or Naan.
You can use any capsicum of your choice either Green,Red or Yellow Capsicums

Friday 16 August 2013

CHEESE TOAST

INGREDIENTS:

Onions
Cheese
Salt as per taste
Black Pepper Powder
Bread Slices

METHOD:

Chop Onions finely
Grate the Cheese and keep aside
Take a bowl add chopped onions and grated cheese to it
Add Salt as per taste and black pepper powder and mix it
Take a Pan and heat it
Pour 1 tbsp of Oil
Take 2 bread slices and add the cheese mixture in the middle of bread slices
Now cook these bread slices on the pan
Turn the gas on sim and cook on both sides of the bread slices


Cheese toast is ready to eat.Serve with Tomato ketchup.

Sunday 11 August 2013

MOONG DAL DOSA

INGREDIENTS:

Moong Dal (Green Gram)
Rice
Salt
Water
Cumin seeds
Onions
Oil

METHOD:
  • Soak 2 cups of moong dal with 1.5 cups of rice together
  • Moong Dal consistency must be more than rice
  • Soak for atleast 5 hrs.
  • Wash the dal and rice and grind it in a mixer by adding little water
  • The consitency of the batter must be of  dosa batter
  • Mix it properly and keep aside to ferment for 2 hrs
  • Chop Onions finely and keep aside and add Jeera (cumin Seeds) to it.
  • Heat the Pan or Tawa and add Salt to the batter and make like Dosas on the pan
  • After spreading the batter on the Pan now add chopped Onions with Cumin seeds on it and spread out on it
  • Pour Oil on all sides of the batter and cook on Sim.
  • Then turn on the other side and cook for few seconds see that on the other side the onions dont get burned.
  • Remove from the Pan and Serve Hot Crispy Moong Dal Dosas.
Serve Hot with Coconut Chutney or Sauce of your choice.

Friday 9 August 2013

BESAN GHATTE KI CURRY

INGREDIENTS:

Onions
Tomatoes
Jeera (Cumin Seeds)
Turmeric Powder
Red Chillie Powder
Dhania Powder
Salt as per taste
Aamchur Powder (Dry Mango Powder)
Oil
Water

  • METHOD:
Chop Onions into small pieces
Take Gram Flour (Besan) and add chopped Onions to it
Add salt as per taste,Red Chillie Powder and 1 tbsp of oil to it
Mix the dough with Water.See that the dough must be hard enough.The dough must not be watery
Now make rolls of that dough and keep aside
Take a Vessel and add water and boil the water
Now add those Besan rolls into that water and boil it for 4 to 5 mins.
After boiling take out and keep in a plate
Cut those rolls into small pieces and fry them till golden color

For the gravy:

Chop Onions and ginger
Grind Tomatoes and keep aside
Take a pan and add oil to it
Add Cumin Seeds and saute Onions to it till light brown colour
Add Ginger flakes and mix it
Add Tomato Puree and mix it
Add Turmeric Powder, Red Chiilie Powder and Dhania Powder and mix it
Add salt as per taste and mix it.
Now add the water to it and mix well.
Put the Fried Besan Pieces into this gravy and mix it
Simmer it for 5 mins till the Besan Pieces become soft enough.


Serve hot with Chapathi or Rice.