Wayfare

Wednesday, January 26, 2011

TRI COLOR BIRYANI

Today I had a small gathering at my place for celebrating REPUBLIC DAY and this is the dish which I was forced to make by my family to give a sense of nationalism. As this dish of mine comprises of three colors of our NATIONAL FLAG. So here I go......


INGREDIENT
Basmati Rice     2 cups
Mashed Paneer     100 gm
Boiled Peas    1/2 cup
Chopped Beans And Cauliflower     1/2 cup
Small Carrot(chopped)     1
Chopped Onions     2
Diced Onions
   
Small Capsicum(chopped)     1
Ginger     1 small piece
Black Peppercorn     3-4
Bay Leaf     1 
Cardamom     6-7
Cloves     2-3
Cinnamon
    1 small stick
Degimirch Powder     1 tsp
Chicken Masala     1 tsp
Tomato Puree     1 Tbsp
Tomato Ketchup
    2 tsp 
Cream     2 Tbsp 
Oil     3 Tbsp
Garam Masala     2 tsp
Biryani Masala
    2 tsp
Milk     1/2 cup
Cashews     15
Almonds     10
Raisins
    2 tsp 
Tomato(lengthwise cut)     1 
Sugar     1 tsp
Kesar/Saffron     2-3 threads
Yellow Color
    a pinch
Green Color(opt.)     a pinch
Coriander Leaves     chopped
Salt     to taste


METHOD
Wash and soak the rice for 30 minutes.
Cook the rice and keep aside.


 For the Orange layer:
For the orange gravy:make a paste of 2 onions,green chilli, ginger,bay leaf,black pepper corns, cinnamon, clove in grinder.
Heat oil in a pan.add paste, saute until the paste is golden brown in color. Add degi mirch powder,tomato puree, salt and cook for 2 min..
Add dhaniya powder,garam masala and tomato sauce. add cashew paste and cream. turn off the gas.


For the Green layer:
Take 2 tsp oil in a pan and chopped onion saute it for 2 to 3 mins then add boiled peas,haldi,salt,degimirch, garam masala and mashed paneer.mix it very well.then add biryani masala. turn off the gas.
For vegetables:Take 1 tsp oil add diced onions saute it for2 to 3 mins then add chopped beans,carrot and cauliflower, add salt and cover it for 5 mins.remove the lid and add biryani masala, garam masala red chilli powder and chopped capsicum.mix well. Add a drop of green color.


For yellow layer
Mix 2-3 threads of kesar soaked in 1/2 cup of milk.
Heat 2 tsp oil in a pan, then add dry fruits, fry for 2 min. Add kesar milk and boil for 2-3 min.. Then add a little drop of yellow color, sugar and cardamom powder.


Divide the cooked rice into 3 portions. Mix 1st portion of rice in Orange Gravy. Mix 2nd portion of rice with vegetable and paneer layer and 3rd with yellow layer.
Take a deep glass bowl and evenly spread the 1st portion of rice at the bottom. Next spread the 2nd portion of rice over the 1st portion and at the top spread the 3rd portion of rice and garnish it with tomatoes, fried almonds, cashews and chopped coriander.
 Serve with raita.

Tuesday, January 25, 2011

GULAB JAMUN


I have been making GULAB JAMUNS for the last 10-12 years with khoya. Today, I thought of making them but I was not having khoya at my place. So, I thought why not I should try it with milk powder. I tried and they came out very good as almost i prepared them earlier. So, I want to share the recipe of gulab jamuns prepared with khoya as well as milk powder.


INGREDIENTS
For The Syrup
Sugar     2 1/2 Cups
Water     2 1/2 Cups
Milk     1 Tbsp
For The Balls    
Khoya/Milk Powder     85 gm/1/2 cup
All Purpose Flour     1/2 cup(75 gm)
Baking Powder
    1/8 tsp
Paneer     170 gm

METHOD

1.    Make sugar syrup.
2.    Mix khoya/milk powder and paneer very well.
3.    Add sieved flour, baking powder. Blend well.

4.    Divide dough into balls.


5.   Fry the balls and soak in syrup for overnight or2-3 hrs..

Sunday, January 23, 2011

NUTRITIOUS BREAKFAST


This is for my hubby!!!.. He does not like to have heavy oily breakfast in week days. So I usually make this simple as well as healthy breakfast for him.




INGREDIENTS
Black Gram     1/2 cup
Raw Peanuts     1/2 cup
Carrot     1
Dry Dates     7-8
Capsicum      1 medium
Tomato     1
Raisins
    1 Tbsp 
Lemon Juice     2 tsp
Chaat Masala     1 tsp
Salt     to taste

METHOD

1.   Soak black gram, peanuts, raisins and dry dates for overnight.
2.   Drain out the water and steam it(in microwave on full power for 3-4 min or give a whistle in pressure cooker.).
3.   Finely chop the carrot, capsicum and tomato. Mix together.
4.   Add lemon juice, salt and chaat masala.
5.   Mix very well and serve.






Thursday, January 20, 2011

AALOO MASALA CHAAT



INGREDIENTS
Potato     1 Kg
Tomato     3
Green Chillies     3-4
Anardana Powder     40 gm
Grated Ginger      2 tsp
Chaat Masala     2 tsp
Chilli Powder
    1 tsp 
Dhaniya Jeera Powder     2 tsp
Oil     1 Tbsp
Chopped Coriander     2 tsp
Ajwain     a pinch
Salt     to taste

METHOD

1.   Boil the potatoes and cut into big pieces.
2.   Apply the chaat masala, dhania-jeera powder and chilli powder to the potatoes.
3.   Grate the tomatoes.
4.   Heat the oil in a vessel.
5.   Add the grated tomatoes and cook for atleast 3-4 min..
6.   Add the ginger and cook for 2 min.. Be sure oil separates from the tomatoes.
7.   Add the green chillies, anardana powder and ajwain and fry again.
8.   Add the potatoes and salt. Mix well.
9.   Cook on a small flame.

10. Garnish with chopped coriander.
11. Serve hot.





SWEET CARROT RICE

SWEETS..everyone likes sweets. Yesterday my hubby demanded me to prepare something sweet in the evening. So I thought of preparing this SWEET CARROT RICE......
INGREDIENTS
Rice     1 Cup
Grated Carrot     1 Cup
Desi Ghee/Clarified Butter     1 Tbsp
Powdered Jaggery/Sugar     2 Tbsp
(or as per taste)
Dry Coconut/Desiccated      2 tsp
Cloves     2-3
Cashew Nuts
    15-20 
Almonds     8-10
Rose Water     2 tsp
Raisins     2 tsp
Cardamom Powder     1 tsp

METHOD

1.   Wash and soak rice for 15-20 min.. Drain out the water
2.   Heat ghee in pressure cooker or heavy bottom pan.
3.   Fry cashews, almonds and raisins till golden brown. Remove and drain on absorbent paper.
4.   Add cloves to the ghee, saute for 2 min..
5.   Add grated carrot, stir well till it change the color.
6.   Add cardamom powder, coconut and jaggery, mix well.
7.   Add rice and 1/2 cup of water.
8.   Add raisins, cashews and almonds(except few for garnishing) and rose water.
9.   Bring to a boil, reduce heat and cook till done.
10. Garnish with fried cashews and almonds.
11. Serve hot.





Wednesday, January 19, 2011

MOONG METHI PAKORA(MOONG METHI FRITTERS)


Children usually avoid to eat green leafy vegetables so this is my try to provide them nourishing as well as tasty snack.
INGREDIENTS
Split Green Gram Skinless
(Dhuli Moong)
    1 Cup
Fenugreek Leaves     1 Bunch
Green Chillies     2-3
Coriander(Chopped)     2 tsp
Boiled Potato     2 Medium
Red Chilli Powder     1/2 tsp
Grated Ginger
    1 tsp 
Jeera     1 tsp
Veg. Oil/Mustard Oil     To deep fry
Salt     To taste

METHOD

1.    Clean the fenugreek leaves. Wash and chopped the leaves.
2.    Soak the Moong Daal in water for a couple of hours.
3.   Add them to a blender, blend it for 2-3 min. to make a batter.

4.   Add chopped fenugreek leaves, chopped chillies, turmeric powder, jeera and salt.
5.   Roughly mash the boiled potatoes and mix in the batter.
6.   Check the salt and seasoning.
7.   Heat oil in a kadahi/deep bottom pan.
8.   To check its sufficient hot, drop a small portion of batter in the oil, if it sizzels and comes to the surface, oil is ready, simmer the fire.
9.   Drop small portions of the batter in the oil by a spoon or with your hands.
10. Fry the pakoras/fritters.
11. Serve hot with tomato ketchup.












Friday, January 14, 2011

CORNMEAL FENUGREEK LEAVES PARANTHA

This is my favorite breakfast in winters. My mother used to make these paranthas on every alternative day in winters. She makes them so perfect and round between her palms but I use plastic sheet for this. Here is the recipe..... 


INGREDIENTS
Cornneal(Maize Flour)     2 Cups
Fenugreek Leaves     1 Bunch
Green Chillies     2-3
Coriander(Chopped)     2 tsp
Carom Seeds     1 tsp
Red Chilli Powder     1/2 tsp
Oil/Butter/Desi Ghee
    To shallow fry 
Salt     To taste

METHOD

1.    Clean the fenugreek leaves. Wash and chopped the leaves.
2.   Add salt, leaves, green chillies, carom seeds, red chilli powder, coriamder leaves to the cornmeal and mix well.
3.   Add warm water and knead to make soft dough.

4.    Divide into six equal portions with dampened  hands and shape into balls.
5.   Take a plastic sheet/cling wrap, roll out each ball to make a roti between the folds of plastic sheet.
6.   Heat a tawa(griddle) and place parantha on it.
7.   Cook on moderate heat till one side is half done.
8.   Turn over, apply some oil/butter/desi ghee.
9.   Turn over and apply some more oil on the other side.
10. Cook till both sides are golden brown.
11. Serve hot with curd and butter.



Wednesday, January 12, 2011

PENNE PASTA IN WHITE SAUCE

Yesterday my son told me that some of his friends would be visiting, so he asked  me to prepare something very tempting. So I went to the near by shopping mall where I saw color-full fresh bell-peppers.An immediate idea came to my mind to make PASTA for kids...... 

INGREDIENTS
Penne Pasta     250 gms
Green Capsicum     1
Yellow Capsicum 

    1
Red Capsicum     1
Boiled Baby Corn     100 gms
Mushroom     1/2 Cup (Diced)
Chilli Flakes
    1 tsp 
Oregano     1/2 tsp
Black Pepper Powder     1/2 tsp
Ginger Garlic Paste      2 tsp
Pasta Topping     1 tsp
Green Chilli Sauce     2 tsp
Butter     2 Tbsp
Mozzarella Cheese
   1 Cup(Grated) 
Pasta Topping     1 tsp
Maida     4 tsp
Milk     2 Cups
Salt
   to taste 

METHOD
For Boiling
1.    Take seven to eight cups of water in a pan and add a bit of salt and 1 tsp olive oil to it.
2.    When the water boils over add the penne pasta to it. Boil for 5 min..
3.    Drain and allow to cool.
For White Sauce
4.    Heat butter in pan. Add maida and saute lightly, taking care that it does not change color.
5.   Add milk, gradually, stirring continuously so that there are no lumps form.
6.   Cook untill thicken the sauce. Switch off the gas.
7.  Heat butter in a pan, add ginger garlic paste, saute it for 2 min..
8.   Add mushroom and all the three capsicums(cut length wise), saute until their skin turns crispy.
9.   Add salt, black pepper powder and half cup of water. 
10. Cook for 2 min.
11. Add pasta topping and boiled pasta.
12. Add oregano, chilli flakes and white sauce, mix it very well.
13. Add green chilli sauce and boiled baby corns.
14. Add grated cheese.

Monday, January 10, 2011

EGG PARANTHA (PARANTHA STUFFED WITH BEATEN EGG)

Egg Paranthas are the best option for the breakfast n brunch for lazy Sunday mornings. You can have it as a breakfast or even Sunday Brunch.My husband helped me out while preparing these paranthas. A full meal from my kitchen.......

INGREDIENTS
Wholewheat Flour     2 Cups
Beaten Egg     4(1 per Parantha)
Oil      to Shallow fry
Green Chilli     2 (chopped)
Spring Onion     2 (chopped)
Red Chilli Powder     1 tsp
Salt
   To Taste 

METHOD
1.    Take wholewheat flour in a bowl. Add Sufficient water and knead into a soft dough. Set aside.

2.    Break a egg in a small bowl. Add salt and beat well.
3.    Add chopped onion, green chillies, coriander and red chilli powder
4.    Roll out the dough into medium balls. Further roll balls into parantha(s).
5.   Heat a tawa, place the parantha on it, when slightly done turn it and cut it with a knife(to make a pocket) and pour in the beaten egg.
6.   Apply a little oil and turn again.
7.   Apply oil on both sides of the parantha.  Make crisp.
8.   Fluffy, crispy EGG PARANTHA is ready.
9.   Make other paranthas in the same way. 
10. Serve with tomato ketchup and a cup of tea.


Friday, January 7, 2011

CHILLI CORN PAN SANDWICH

Breakfast is an integral part of our meal and one should never miss the breakfast... To have a wholesome health try this wholesome Breakfast which is very easy to make...

INGREDIENTS

Multigrain Brown Bread     8 Slices
 Delmonte tinned Corn     1/2 Cup
Chopped Onion     2Medium
Boiled Potato     2-3
Ginger and Green Chilli Paste     1 tsp
Butter     2 Tbsp
Chilli Sauce     1 tsp
Soya Sauce     1/2 tsp
Cheese     2-3 Cubes
Red Chilli Powder     1/2 tsp
Salt    To Taste 

METHOD
1.    Take multigrain bread slices and apply butter on one side. Set aside.
For the filling:-
2.    Heat two tsp butter in a non- stick pan. Add boiled corns and saute it for 2-3 min.
3.    Add mashed boiled potatoes. Mix well. Switch off the gas. Set aside.
4.    In another pan heat two tsp butter, add chopped onions and green chillies, saute till golden brown.
5.   Add Salt, chilli sauce, soya sauce and corn and potato mixture. Add tomato ketchup.
6.   Remove from heat and divide this filling into four portions.
7.   Put one portion of the filling on one side of a bread slice and spread it evenly. 
8.   Sprinkle some gratted cheese on top and cover it with a slice of buttered bread.
9.   Serve immediately.
10. Similarly make the other sandwiches. 


This is my entry for the WWC event going on in Jan'2010









Wednesday, January 5, 2011

RESHMI PANEER TIKKA

Yesterday was the coolest day of the season and today is not less than that, therefore I decided to make hot sizzling evening snack for my hubby and kids. I searched the refrigerator and found cottage cheese and capsicum there. Thought of PANEER TIKKA came to my mind...... and.. here is the recipe of the same which  I am sharing with you..........!!

INGREDIENTS

Cottage Cheese/Paneer(In Pieces)     250 gms
Capsicum(Diced)     1
Onion(Diced)     1
Tomato(Diced)     1

MARINADE
Hung Curd     1 Cup
Red Chilli Powder     1/4 tsp
Chana Masala     1/4 tsp
Kitchen King Masala     1 tsp
Garam Masala     1/4 tsp
Bhuna Jeera     1/2 tsp
Chaat Masala     1/2 tsp
Black Pepper Powder     1/4 tsp
A pinch of orange red color      (Dissolved in water)
Salt     1/2 tsp



METHOD
1. Mix all ingredients of the marinade.
2. Add Panner and vegetable pieces to it.
3. Refrigerate for half-an-hour.
4. Arrange marinated Paneer and vegetables on a toothpick or skewer.
5.Grill for 10 min. Reposition it and brush with oil/butter.
6. Again grill for 10 min till golden brown from all sides.
6. Sprinkle chaat masala and serve with mint and coriander chutney.