Monday, September 27, 2010

Gobi Kheema Roll


2-3 tortilla

For the filling

1 cup grated cauliflower

1 tsp cumin seeds

1 inch of cinnamon

1 onion chopped

2-3 green chilli finely chopped

1 tsp ginger chopped
5-6 crushed curry leaves

1 tomato chopped

1/2 tsp garam masala powder

1/4 tsp Nutmeg powder

1 tsp turmeric powder

1 tsp tomato ketchup

2 tsp chopped coriander leaves

2 tsp butter

1 tsp oil

salt to taste

For Onion-Mint Mix

Few finely sliced onion

Few finely sliced tomato

Few sliced lettuce

2 tbsp yogurt-mint dip(2 tsp coriander, 1 tsp mint leaves,1/2 tsp lemon juice,1 green chilli,salt...blend it with little water and then mix with yogurt)

salt to taste

1 tsp freshly crushed peppercorn

  • Heat 2 tsp oil in a pan, add cinnamon, cumin seeds and when it crackles add onion and fry till translucent
  • Add green chilli, ginger, curry leaves,and fry for a min and then add cauliflower  and fry for 3-4 minutes
  • Add turmeric powder,chilli powder,garam masala powder,jaiphal powder & little water and fry for 1-2 min
  • Add tomato, tomato ketchup and fry till half mashed and then add salt,(add a little water if its too dry) & coriander leaves and serve hot
For The onion-Mint Mix
  • Mix all the ingredients metioned under onion-mint mix and then keep aside
For the Roll
  • Take one tortilla, Put the 2 tsp on onion-mint mix in the center  and then put 2 tsp of the filling on it and then roll it , cut it into 2 and then serve

Tuesday, September 21, 2010

Chettinad Mushrooms


200 gms mushrooms cut into quarter

5-6 curry leaves 

3 tbsp onion paste

3 tbsp tomato puree

1 tsp kashmiri red chilli powder

1/2 tsp lemon juice

1 tsp ginger-garlic paste

1 tsp cashew paste

1 tsp poppy seed paste

2 tbsp oil

salt to taste

Few coriander leaves for garnishing

For the chettinad masala

2 tbsp grated coconut

1/2 tsp cumin seeds

1/2 tsp coriander seeds 

1/2 tsp fennel seeds

3-4 dry red chilli(bedagi)

2 green cardamom

1-2 cloves

1 " cinnamon

1 tbsp oil

For the chettinad masala
  • Heat 1 tbsp oil in a pan, add cumin seeds, fennel seeds,coriander seeds, red chilli, cardamom, cloves, cinnamon, and fry for 1-2 min
  • Add coconut and fry till it becomes light brown and then keep aside to cool and then grind it with little water to a fine paste
 For the gravy
  • Heat 2 tbsp oil in a pan, add onion paste, ginger-garlic paste and fry till light brown
  • Add tomato puree and fry for 2-3 min till it leaves oil at the edges 
  • Add the chettinad masala and fry for 3-4 minutes and then add the curry leaves and fry for a min
  • Add kashmiri red chilli powder,lemon juice and mix well 
  • Then add the mushrooms and cook till tender
  • Lastly add cashew & poppyseed paste and mix well, garnish with coriander and then serve hot with rice 

Thursday, September 16, 2010

Layered Dum Gobi Rice


1 1/2 Cup Rice
Oil for deep frying

Few finely chopped coriander leaves

2 tbsp of ghee

For The Batter

2 tbsp gram flour 

1/2 tsp red chilli powder

 pinch of hing 

salt to taste

For the Gravy

1 med cauliflower (cut into florets)

1 tsp cumin seeds

2 onion chopped 

1 tbsp ginger- garlic paste

2-3 green chilli chopped

1/2 tsp garam masala

1/2 tsp red chilli powder

2 tsp kasoori methi

1/2 cup curds

1 tomato chopped

1 large capsicum cut into small cubes

salt to taste

2 tsp oil


For the Rice
  • Heat sufficient water in a pan, when it starts boiling add rice and cook till 3/4th done, drain it , mix salt and allow it to cool completely
For the Fried Florets
  • Sprinkle gramflour, salt, red chilli powder, hing on the cauliflower & sprinkle very little water so that the gramflour sticks on the florets  
  • Heat oil in a pan and then deep fry the florets in small batches, drain it on a kitchen towel and keep it aside.
For the Gravy
  • Heat oil in a pan,add cumin seeds, when it turns golden add chopped onion and fry well till translucent.
  • Add gin-garlic paste, green chillies , fry well for 2 mins
  • Then add red chilli powder, garam masala, kasoori methi and curd
  •  fry well till the curd gets cooked and leaves out oil and stops sticking at the side of the pan
  • Add tomato and fry well till mashed finally add capsicum and cook for 5 min and lastly add fried cauliflower and mix well and then allow it to cool
For the layered Rice
  • Grease a baking dish with ghee or oil, add little gravy and then spread a layer of rice,sprinkle few coriander leaves,and just a few drops of ghee
  • Repeat the same thing till all the gravy and rice is layered(first layer should always be that of gravy and topmost layer should be that of rice
  • Bake it in a preheated oven at 180 C for 20 min and then mix well and then serve hot with raitha

Monday, September 13, 2010

Creamy Soya Chunks

This is one among the gravy which I just love to have it with chapathi:).....I can say it's one of my favourite:)

1/2 cup soya chunks

1/4 cup boiled peas

1/2 tsp cumin seeds

 a pinch of hing

1 tbsp ginger garlic green chilli paste

1 tomato chopped
1 tsp kasuri methi

1 onion chopped

1/4 tsp haldi

1/2 tsp chilli powder

1/2 tsp coriander powder

1/2 tsp garam masala

2 tsp gram flour

1 tsp veg stock powder

1/4 cup milk

1/4 cup fresh yogurt

salt to taste

2 tbsp oil

  • Wash and soak soya nuggets for 1/2 hr & then heat sufficient water in a pan, put salt and then add these soya nuggets & let it come to a boil
  • Then switch off the gas and strain  & then when it cools down squeeze out the extra water and keep it aside.
  • Heat oil in a pan, add cumin seeds &  when it splutters add hing and fry for a minute
  • Add ginger-garlic- green chilli paste and fry for 1-2 min and then add onion and fry well it translucent'
  • Add  tomato and fry well till mashed
  • Add turmeric powder, red chilli powder, coriander powder, garam masala and gram flour and fry well for 2-3 mins
  • Add stock powder and then add yogurt and mix till it leaves out oil then add milk and bring to a boil
  • Add kasoori methi ,salt and mix well
  • Lastly add peas and soya nuggets and mix well & then add little water and bring to a boil and then serve hot with paratha 

Monday, September 6, 2010

Carrot-Peas Tikki Pav Sandwich


3 pav bun half slit
1/4 cup sour cream mixed with 2 tsp freshly crushed peppercorn and pinch of salt
2 tsp butter

For the filling

2 carrots chopped

1/2 cup green peas

4-5 cauliflower florets

1 potato cut into cubes

2 green chilli minced

1 tbsp spring onion greens

2 tbsp spring onion white

1/2 tsp garam masala
1 tbsp cornflour

1 tbsp breadcrumbs

Breadcrumbs for coating

2 tsp oil for the filling + for shallow frying

salt to taste


For the filling
  • In a bowl add water, salt and all the vegetables and boil it and then keep aside
  • Grind 3/4 th of the vegetables coarsely in a mixer and then keep aside
  • Heat oil in a pan, add green chilli, spring onion greens, spring onion white and fry for 1 min
  • Add the coarsely ground veggies and the remaining veggies and mix well for 2 min
  • Add salt, cornflour, breadcrumbs, garam masala and mix well and then keep aside to cool
 For the tikki
  • Spread the breadcrumbs on a plate and keep aside
  • Take a small portion of the mix and shape it in the form of a tikki, likewise repeat the same for the rest
  • Coat it in breadcrumbs and shallow fry it on both the side till crispy and golden brown
For the tikki pav sandwich 
  • Heat a tawa, add butter and fry the slit pav on both side for 2 min till soft 
  • Take a serving plate, take one pav, and apply sour cream on it evenly and then place a tikki on it and then serve with ketchup