Taste the Aloo Bonda

Aloo Bonda is the right snack for tea time. Listed below is the method to prepare it.

Ingredients for Filling

Boiled potato – 4

Chopped onion – 1 cup

Green chili – 4

Chopped ginger – ½ tsp

Mustard

Turmeric powder

Oil

Salt

Curry leaves

Ingredients for the Batter

Gram flour – 1 cup

Rice flour – 2 tsp

Corn flour – 1 tbsp

Red chili powder – 1 tsp

Turmeric powder

Asafetida

Salt

Method to prepare

Step 1: - Mix the gram flour, rice flour and corn flour into a thick paste with the required amount of water and keep aside.

Step 2: - Heat oil in a kadai and add mustard, chopped green chillies, ginger, chopped onions, curry leaves and stir well.

Step 3: - Add mashed potatoes, turmeric powder, and salt and mix well.

Step 4:- Saute them well for five minutes and let it cool.

Step 5: - Heat oil in a kadai.

Step 6: - Make small balls from potato mixture, dip it into the batter and deep fry them.

Step 7: - Serve hot with any chutneys.

Keywords – Taste the Aloo Bonda.

Taste the Chicken dry fry

Chicken preparations are popular throughout the world. The health conscious people prefer chicken over red meat. The low cholesterol content let people choose chicken than other meat dishes. Chicken dry fry is good to be taken as side dish with rice and chapatti.

Ingredients:

 

·         Chicken - 250 grams

·         Red Chili powder - 1 teaspoon

·         Turmeric powder - 1/4 teaspoon

·         Ginger Garlic paste - 1/2 teaspoon

·         Cumin powder - 1/4 teaspoon

·         Aniseed powder - 1/4 teaspoon

·         Salt - 1/2 teaspoon

·         Oil - 1/4 cup

Method:

Step 1: -Mix all the ingredients except the oil and marinate the chicken pieces in the mixture for half an hour.

Step 2: - Heat a skillet with oil and fry the chicken pieces over medium flame keeping it covered with a lid for 10 minutes. Stir occasionally.

Step 3: -Remove the lid and fry for another 10 minutes over low flame till the chicken pieces turn golden brown and crisp.

Step 4: - Drain the excess oil and serve hot.

Keywords – Chicken dry fry, excellent side dish for rice.

How to make Rava Upuma

Ingredients

1 cup Rava / Sooji (Semolina)
25 gms fried Cashew Nuts (optional)
1 inch Ginger chopped
1 chopped Onion
3 Green Chillies slit sideways
1 Potato chopped
1 Capsicum chopped
1 Carrot chopped
1/4 cup Green Peas frozen or fresh
1 tsp Mustard Seeds
1 tsp Urad Daal
1 tsp Channa Daal
Salt to taste
1/2 tsp Turmeric Powder
Chili powder to taste (optional)
2 tblsp Oil
Few curry leaves
Finely chopped corianderleaves
1 tblsp Ghee
Lemon juice to taste

Method to prepare

·         Sift rava through a muslin / cheese cloth or very fine sieve.

·         Heat 1tbsp. pure ghee / unsalted butter and fry rava, on a moderate heat, stiring constantly to light brown color and set aside.

·         Now heat 2 tbsp oil in a pan and add mustard seeds and allow them to splatter.

·         Add the daals : channa & urad & curry leaves to it and fry till they turn red.

·         Add onion, ginger and green chilies. Sauté for 2-3 minutes.

·         Add all the vegetables, turmeric & chili powder, and salt to taste.

·         Now add 3 cups of water and cover the pan and allow it simmer on low heat until the vegetables are done.

·         Add the fried rava to it stirring constantly till it becomes little thick.

·         Take off from the heat and lemon juice if desired.

·         Serve hot garnished with cashews and coriander.

Keywords – How to make rava uppuma, serve hot with cashews and coriander.

Butter Nan Recipe

People like Butter Nan for breakfast with side dish. It is very easy to make. Let us now take a look at how to make it.

Ingredients

All purpose flour – 2 cups

Dry yeast – 1 tsp

Sugar – 1 tsp

Salt – 1 tsp

Ghee/Melted butter – 4 tbsp

Yogurt – 2 tbsp

Luke warm water – 2/3 rd cup.

How to make it

Step 1: - Take luke warm water in a cup and dissolve yeast and sugar in it and keep it aside.

Step 2: - Allow it to rise. It normally takes only 5 – 10 minutes to rise well.

Step 3: - Sift flour and salt into a bowl and add yeast-sugar mixture, yogurt and half of the ghee into it.

Step 4: - Mix together to form smooth dough. Again knead it on a flat surface to make it smoother.

Step 5: - Then it has to be kept in a greased, covered bowl to allow it to stand for almost 1 hour by which the dough will be sized double.

Step 6: - Knead the dough for 5 more minutes by punching it down.

Step 7: - Divide into lemon sized balls.

Step 8: - Now heat a grill pan or skillet on the stove top. Grease it with oil and wipe off with cloth or kitchen tissue.

Step 9: - Within few minutes it will puff up, then apply ghee/melted butter on 2-3 spots and turn it over.

Step 10: - Cook for few minutes and remove. Wrap it in kitchen towel.

Keywords – Butter Nan Recipe.

Cooking Recipe for Alu Parota

Ingredients

For Dough

2 cups atta / whole wheat flour

Just over ½ cup water

1 tsp salt (or to taste)

A few drops of oil

For Aloo Filling

2 Medium sized potatoes

1 tsp red chilli powder

½ tsp jeera / cumin powder

¼ tsp ajwain / omam / carom seeds

½ tsp chaat masala (or garam masala)

½ tsp salt

A handful of coriander leaves, chopped fine

How I Made It:

Step 1:- Make the dough first. Mix the atta and salt well together. Add a few drops of oil and mix with fingertips. Add water little at a time and keep kneading into soft dough. Knead for 3-4 minutes and coat with some more oil. Set aside while making the filling.

Step 2: - Boil and grate the potatoes. Grating is a better method to ensure a smooth filling.

Step 3: - Mix all ingredients of the filling together. The spices you add to filling adds to the taste of your aloo parathas.

Step 4: - Divide the dough into equal parts and roll into smooth balls.

Step 5: - Flour the surface you are going to use to roll the parathas.

Step 6: - Use your fingertips to gently press the filled dough ball into a small circle. Make sure the thickness is equal on all sides.

Step 7: - Transfer rolled paratha to a hot griddle. Make sure you tap out the excess flour used in rolling.

Step 8: - Cook until both sides are golden brown. When done, brush with some ghee / butter or oil and transfer to a plate.

Keywords – Alu paratha the taste of north Indian dish.

How to make Fruit Custard

Ingredients needed

Vanilla flavored Custard powder – 2 tbsp

Milk – 500 ml/ 21/2 cups

Sugar – 50 grams or as required

Mixed fruits – anything of your choice

Method

Mix 2 tbsp of Vanilla custard powder with 3 tbsp of warm milk and make a smooth paste without any lumps. The custard paste is ready.

Now boil 2 ½ cups of milk and add sugar to it.

Add the custard paste to the milk and cook stirring continuously until it becomes thick.

After it comes to room temperature refrigerate it. It will become thicker when cooled.

Cut fruits of your choice. You can use any seasonal fruits or mixed fruits.

Before serving, arrange the fruits in a bowl or cup and pour cold custard on top of it.

Now serve chilled.

Note – Mix fruits to custard only before serving.

Keywords - Recipe to make fruit custard, Vanilla flavored custard powder, serve chilled.

Gulab Jamun easy to cook

Ingredients

Gulab Jamun flour – 1 packet – 200 grams.

Oil for deep frying.

For making sugar syrup

Sugar – 2 ½ cups

Water – 3 cups

Cardamom pods – 3 peeled or crushed

Method to prepare sugar syrup

In a big pan, mix sugar, water and 2-3 crushed cardamoms. Bring it to boil and stir until the sugar dissolves completely and it becomes slightly sticky. Do not boil too much. Keep it aside.

Method to make Gulab Jamun

Step 1: - First mix the gulab jamun flour well with your hands to remove all lumps.

Step 2: - Then add water to make soft pliable dough. Let it sit for a few minutes.

Step 3: - Divide the dough equally and make small balls without any creases.

Step 4: - Heat oil and fry the gulab jamuns in medium heat so that the inside of the gulab jamun will also get cooked well.

Step 5: - Allow the gulab jamuns to cool off a little, before dropping them in hot sugar syrup.

Step 6:- Let all the gulab jamuns remain soaked in the sugar syrup for 1 hour. It can be served hot or cold.

Make the jamun and enjoy eating.

Keywords – Easy way to make gulab jamun, soak the jamun in sugar syrup.

You have to taste the Masala Omelette

It is very easy to make. Follow the below guidelines to make it done well.

Ingredients:

6 eggs (you can substitute with egg whites if you want to go even lighter)

one small onion, finely chopped

one generous handful of cilantro, chopped

green chili, chopped

Instructions:

Beat the eggs with a whisk and add onions, cilantro and green chili

Add salt and pepper to taste

Pour half the mixture over a warmed pan with cooking spray, and cook on medium-low heat until the edges aren’t runny, and the omelet looks golden when you lift it up with the spatula. Flip, and cook another two minutes.

Repeat with the second half of mixture and enjoy!

Serving Suggestions:

You can have this spicy omelet for breakfast, lunch or dinner. I often use two eggs for breakfast and lunch which makes for a lighter meal.

Keywords - Taste the Masala Omelette spicy Indian Recipe, you can have it for breakfast lunch or dinner.

Taste the Vegetable Fried Rice

Taste the vegetable fried rice a north Indian dish liked by many people. It is tasty and easy to prepare.

Ingredients

Basmati rice – 2 cups

Beans, Carrots, Potatoes, Green Peas, Capsicum – ½ kg

Salt – ½ tsp

Chilli powder – ¼ tsp

Ghee – 3 tsp

Cloves (Grambu) – 8 – 10 nos

Cashew nuts – As reqd

Cinnamon (Karugapatta) – As reqd

Garam masala powder – As reqd

Preparation Method of Vegetable Fried Rice

1) Cook rice adding 1 and a half times water and allow it to cool by spreading on a large bowl.

2) Cut all the vegetables into long pieces.

3) Pour ghee in a frying pan.

4) Add cloves and cashew nuts and fry them till they are brown.

5) Add the vegetables and fry until they are cooked fully.

6) Add salt, chilli powder, ground cinnamon and garam masala powder to taste.

7) Add rice and fry until all the items are mixed well.

8) Add some extra ghee while serving.

Side Dish – Onion Curd Pachadi or Tomato ketchup with vadam.

Keywords – Vegetable Fried Rice, Onion Curd Pachadi, Tomato ketchup.

Coconut Ladoo Recipe

Ingredients:

300 grams grated fresh coconut (about 1 1/2 cups)

1 tin Condensed Milk

200 grams (1 cup) suji (semolina)

1 cup powdered sugar (200 grams)

Method:

Step 1: - Dry-roast the semolina in a kadhai or a flat bottomed vessel. As soon as it starts to get slightly brown, take it out and keep it aside.

Step 2: - Add one cup grated coconut in the semolina. Keep the rest to wrap the ladoos for later on. Let the mixture cool a bit.

Step 3: - Mix the ground sugar after a while. Add 3/4 tin Milkmaid and mix well.
Now add all the rest of the ingredients and mix well.

Step 4: - Make small balls of the mixture, about the size of a table tennis ball.

Step 5: - Roll the ladoo in the dry coconut powder that we kept aside earlier.

Step 6: - Keep in refrigerator once done. Serve it with hot puri.

Keywords – Delicious Coconut Ladoo Recipe, semolina and grated coconut, dry coconut powder.

How to make Strawberry Icecreams

Ingredients

1 (14-ounce) can sweetened condensed milk

1 (5-ounce) can evaporated milk

2 tablespoon sugar

Click to see savings1 1/2 cups whole milk

   

     1 (16-ounce) container fresh strawberries or

     1 (16-ounce) package thawed frozen strawberries

2 tablespoons lemon juice

1/4 teaspoon salt

Preparation

1.     Whisk first 4 ingredients in a 2-quart pitcher or large bowl until blended. Cover and chill 30 minutes. Process strawberries, lemon juice, and salt in a blender or food processor until smooth. Stir into milk mixture.

2.      Pour milk mixture into freezer container of a 1-quart electric ice-cream maker, and freeze according to manufacturer's instructions. (Instructions and times will vary.)

3.      Remove container with ice cream from ice-cream maker, and place in freezer 15 minutes. Transfer to an airtight container; freeze until firm, about 1 to 1 1/2 hours.

4.      Note: For testing purposes only, we used a Rival 4-quart Durable Plastic Bucket Ice Cream Maker and a Cuisinart Automatic Frozen Yogurt-Ice Cream & Sorbet Maker.

Keywords - method to prepare strawberry icecreams, electric ice-cream maker.

Homemade Peach Ice Cream

Ingredients

2 cups chopped fresh peaches

1 Tbsp lemon juice

generous 3/4 cup sugar

1 egg, beaten

1 cup whole milk

1 cup heavy cream, whipped slightly

Methods

Step 1: - Combine fruit, lemon juice and 1/4 cup sugar. Let stand until sugar is dissolved.

Step 2: - Mix remaining sugar with egg in a saucepan over low heat. Stir in the milk and cook, continuing to stir constantly, until mixture is thick and creamy. Remove from heat and refrigerate custard several hours to chill. Combine fruit mixture with milk mixture and fold in the slightly whipped cream. 

Step 3: - Freeze in 2 quart ice cream freezer according to manufacturer's instructions. Then place in airtight container in freezer to ripen for several hours.

Keywords – Homemade Peach Ice Cream chopped fresh peaches.