Ingredients :
Cooked rice -1 medium size bowl ,
Whole dried red chilli -1 ,
Mustard seeds -1/2 tsp ,
cumin seeds -1/2 tsp,
Chana dal or gram dal - 1/2 tsp ,
Urad dal or white lentil - 1/2 tsp ,
Roasted peanuts - 1 tbsp ,
Ginger -1 inch cut into small pieces or shredded
Small green chilli -1 ( deseeded and chopped ),
Curry leaves -5 or 6 ,
Hing - a pinch ,
Onion - half -chopped - 1 tbsp ,
Tomato -2 medium size ( chopped and pureed ),
Salt to taste ,
Ghee -2 tsp .
Method :
It can be made with left over rice .
Heat ghee in pan and add hing ,mustard ,cumin seeds and dried red chilli .Let mustard and cumin seeds crackle .
Lower the heat and add gram dal , let it roast a bit .
Then add urad dal .let it roast and then add peanuts and then raise heat for few seconds .
Then add curry patha and ginger .Let it roast then add onions and saute it .
Add the tomato puree , salt and red chilli pwd .
If you want to put chopped tomatoes ,then cover and let it cook till the tomatoes are soft .
If you are using pureed tomatoes then raise the heat and cook till oil leaves side .
Lower the heat and then add the cooked rice .Mix gently till the rice is evenly coated with the tomato sauce .
Close the gas and sprinkle coriander leaves .
Taste salt .
Ingredients :
whole moong dal or green gram lentil -100 gms or 1 cup ,
Cucumber - half - finely chopped ,
Tomato - 1 - finely chopped ,
Onion - 1/4 - finely chopped ,
green chilli -1 ,
Lemon -1/2 Juice .
Chaat masala - 1/2 tsp ,
Black pepper pwd - 1/4 tsp ,
Roasted peanuts - 1 tsp ( optional )
Salt - to taste .
Method :
Wash and soak the dal for 4 to 5 hours .
Strain the water .
Take a clean kitchen napkin and moist it with little water .
Put the dal in the cloth and tie it like a bundle and leave it overnight .
Next morning you will see small sprouts in the dal .
Take out half of sprouted moong dal or what your requirements are in a bowl and keep the rest in a container for further use in your fridge .
Mix all the above ingredients in the moong sprouts and keep in the fridge for 15 minutes .
Enjoy it when you are having breakfast or whenever you feel hungry .
Very nutritious and healthy !
Animesh likes it !
Ingredients :
Tandoori chicken -900 gms ( cut into pieces ),
You can use home made tandoori chicken ,
I have posted the recipe in my blog .
Ingredients for sauce :
Tomato - 900 kg ( pureed ),
Ginger garlic paste - 1 tsp ,
Cashew nut paste - 15 cashew nuts ( soak in warm water for 1/2 hour then make a paste ) ,
Butter -!00 gms,
Canola oil- 2 tbsp,
Cream - 50gm or half packet,
Kashmiri red chilli pwd-1 tsp ,
Kasoori dried methi leaves -1 tsp ,( crushed )
Sugar -1/2 tsp ,
Small green chilli- 3or 4 slit,
Ginger juliennes - 1 inch ,
Salt to taste .
Method:
Boil water in a pan and add the tomatoes and close the gas after a minute .The tomatoes skin ruptures in hot water .
Take out the tomatoes from the hot water and let it cool . you can peel the tomatoes but i prefer to chop and run it in the blender and then sieve .
Chop the tomatoes and run in a blender .Then sieve the pureed tomatoes and discard the seeds and skin.( you need not sieve as it will make the gravy thicker-but if you like a smooth gravy then only sieve)
Cut the tandoori chicken pieces to your liking or shred the chicken and discard the bone ,if you want boneless .
Add 2 tbsp of oil and half of butter in pan and put on heat. As butter melts lower the heat add ginger -
garlic paste .
Stir fry the paste till light pink add cashew nut paste and stir fry for few seconds .
Add the tomato puree and then raise the heat .
Let the tomato sauce come to a boiling point .Add salt for the sauce .( chicken is already salted )
Cover and let the sauce simmer in low heat for 15 to 20 minutes.
Add the tandoori chicken pieces .
Stir ,and then add half cream , few slit green chillis and the remaining butter and crushed kasoori methi leaves .
Let it come to boil.
Lower the heat and cover .Let it simmer for 10 minutes on low heat .
Taste salt .
As sauce thickens close the gas .When serving add cream ,ginger julienne and slit green chillli.
Enjoy butter chicken with naan or plain roti .
Ingredients :
Chicken Whole - 900 kg ( undressed ),
Hung Curd - 2 tbsp - ( take 4 tbsp curd and tie in a muslin and hang it for an hour or put curd in your tea strainer and leave it for an hour , water from the curd will come out and you will have thick curd or hung curd )
Onion - 1 medium size - half ( grated with the cheese grater )
Ginger garlic paste - 1 tbsp ,
Lemon -1 ( juice ),
Turmeric pwd -1 tsp ,
Kashmiri red chilli pwd -1 tsp ,
Tandoori masala pwd - 1 tbsp ,
Salt - 1 and 1/4 tsp ,
Oil -1 tbsp for marination ,
Oil -2 or 3 tsp for roasting.
Method :
Make slits in the chicken and rub lemon, salt and turmeric pwd and all the above ingredients and keep in the fridge over night .
Pre heat the oven .
Temperature of oven is -300 degree centigrade.
Time of roasting - 40 to 45 minutes .
If you have a rotisserie in your oven then pierce the chicken with the rod and roast the whole chicken.
pour a few tsp of oil on the chicken and let it roast .keep on turning the rotisserie so that chicken is evenly roasted .You can cut the chicken to big pieces and roast it too .
Roast one side of the whole chicken for 15 minutes and then turn the side of the chicken and roast for another 15 minutes .Like wise roast the upper and lower part of the chicken for 5 minutes each.
If you are using a tray ,grease it and and put the chicken on it and roast it .Add few tsp of oil while roasting .Keep changing sides as written above .
When chicken is nearly done sprinkle a tsp of tandori masala and roast for another 5 minutes .
Add a dash of lemon juice while serving .
Enjoy hot tandoori chicken with green salad and naan !
Ingredients :
Arvi -250 gms ,
Coriander pwd -1 tsp ,
Amchoor pwd -2 tsp ,
Turmeric pwd -1/4 tsp ,
Dried red chilli -1 ( broken ),
Mustard seeds -1/4 tsp ,
Fenugreek seeds -1/4 tsp ,
Cumin seeds - 1/2 tsp,
Oil - 2 tbsp ,
Salt to taste .
Method :
Slice and then cut arvi into thin fingers .
Heat oil and add red chilli ,mustard seeds , fenugreek seeds .Shake the pan lightly as the spices crackle.
Lower the heat and add the cut arvi ,turmeric pwd ,salt and stir and cover .
Let it simmer for 5 minutes on low heat .
Open the lid and toss the vegetable and cover again for 5 minutes .
Uncover and check if arvi is cooked , add coriander pwd and amchoor pwd .If not cover for few minutes even if you have added the masalas .
Raise the heat and stir fry for 2 or 3 minutes .
Taste salt .
Ingredients :
Palak or spinach- 400 gms ( finely chopped ),
Aloo or potato -1 medium size ( cut into 1 inch size ),
Garlic -5 Small ,
Dried red chilli -1 ,
Mustard seeds -1/2 tsp ,
Turnmeric pwd -1/4 tsp.
Oil -1 tsp ,
Salt -1/2 tsp.
Method :
Chop the spinach finely and keep aside.
Cut the potato with jacket into 1 inch size.
Heat oil in pan add mustard seeds ,red chilli broken .Let the mustard seeds crackle add garlic .
After a few seconds add the cut pieces of potato ,turmeric pwd and salt and then cover .Lower the heat and cover for 3 minutes .
uncover and stir the potatoes .
The heat has to be low .Cover again for 3 minutes .
Uncover and check and pierce the potatoes with a knife .They must be half cooked by now.
Add the spinach and cover again.
The heat has to be low.
Uncover after 3 minutes and by now the potatoes are fully cooked .If not cover again for few minutes.
Remove the lid and raise the heat. Mash a few pieces of potato with your spatulla so that the spinach coats the potatoes .Dry the spinach water .Close heat .
We have already put salt in the potatoes and that is enough , so no extra salt for spinach is required.
Aloo Spinach is ready !
Ingredients for kadhi :
Curd or yogurt - 1 cup or 100 gms ( sour curd )
Besan or split Chickpea flour - 1/2 cup or 50 gms ,
Hing - a pinch ,
Turmeric pwd -1/2 tsp ,
Salt to taste -
Water - 3 glass or 750 ml .
Ingredients for pakoris :
Besan or gram flour - 115 gms ,
Turmeric pwd -1/2 tsp ,
Red chilli pwd - 1/4 tsp ,
Baking soda - 1/4 tsp ,
Coriander pwd - 1 tsp ,
Ajwain or carom seeds 1/2 tsp ,
or
Cumin seeds - 1tsp.
Ingredients for tempering :
Ghee -2 tsp ,
Cumin seeds -1tsp ,
Mustard seeds - 1/2 tsp ,
Hing - a pinch ,
Dried red chilli -1 ,
Kadhi or curry patha -5 or 6 ,
Red chilli pwd - 1/2 tsp .
Method :
Make batter with the above pakora ingredients adding little water ( 100 ml or little more ).Thick consistency . Not too thick and not too light .You will have to beat till light otherwise the pakoras will be hard .It will take only few minutes .
( the test if batter is ready or not is , if you drop a drop of batter in a glass of water the batter drop will float and not sink at the bottom .
Fry them in hot oil and keep aside .
Take a deep pan or skillet and add the ingredients of kadhi .Put sour curd ,besan ,haldi and hing and mix with little water and then gradually add the remaining water . Make sure there are no lumps .
Put on heat .
Raise the heat . Keep stirring so that the besan or gram flour does not stick to the bottom .
As it reaches the boiling temperature ,lower the heat and keep stirring .Add salt .
Leave for 1/2 hour .Stir in between .
The kadhi will gradually thicken .Now add the pakoras and stir on low heat .
Leave for 5 minutes on simmer .Taste salt
Close the gas .Pour the kadhi in a bowl.
Heat oil in another small pan for tempering .
As oil heats up ,lower the heat and add hing ,cumin seeds ,mustard seeds , dried red chilli and kadhi patha .
As cumin and mustard crackle ,close the gas and add red chilli pwd .mix .
Pour the tempering on the kadhi .
Enjoy kadhi with hot plain rice and pappad .
