Wayfare

Tuesday, August 30, 2011

Ginger Mushroom/ For Blog Hop Wednesday

Today is the third round of Radhika's event. This time my hopping friend is Nupur from UK Rasoi. I decided to choose the recipe of Mushroom Masala from her blog. She is a lovely blogger with so many yummy recipes.



Ingredients

Mushrooms
    200 gm
Onion
    1 big
Ginger Garlic Paste
    1 tsp
Tomato Puree
    1/2 bowl
Haldi Powder
    1/2 tsp
Red Chilli Powder
    1 tsp
Coriander Powder
    1 tsp
Oil
    1 Tbsp
Green Chilli Chopped
    1 Spoon
Ginger Julienne
    1 Spoon
Coriander Leaves
    1 tsp
Salt
    to taste

Method
Wash the mushrooms and pat it dry and cut into cubes. Cut the onion in length wise. Heat oil in a pan. Saute onions for 2 min.. Add ginger garlic paste and turmeric powder. Saute for 3-4 min..
Add tomato puree. Cook until the oil comes out. Add green chilli, salt, coriander powder and red chilli powder. Stir well. Now add mushrooms and mix very well. Add half cup of water and cover the pan with the lid and cook for 3-4 min.. Turn off the fire. Dish out the gravy. Garnish with ginger julienne and stilted green chilli.








Tuesday, August 23, 2011

Lemon Masala Soda


Ingredients
Lemon Juice
    1/2 Spoon
Black Salt
    1/2 Spoon
Chaat Masala
    1/2 Spoon
Bhuna Jeera Powder
    1/2 tsp 
Black Pepper Powder
    1/2 tsp 
Drinking Soda
    200 ml
Mint leaves                  for garnishing
Sugar                          optional
Method
Combine lemon juice, salt, chaat masala, bhuna jeera, pepper powder in a glass. Add some crushed ice. Shake it well by covering the glass with another glass(metal glass) for just 1 min..Top up the glass with chilled soda. Garnish with mint leaves and serve.



Sending this to Ayeesha's Any One Can Cook : Series 31


AWARD TIME 

This beautiful award has been given by Akheela of Create With Mom. So sweet of her. She is a lovely blogger. I would like to share this award to the following friends: 

  1. Munch Munch Crunch Crunch
  2. Sumedha
  3. Nayna
  4. Pinky Gaikwad

Wednesday, August 17, 2011

Chatpate Baby corn



So today is the second day of Radhika's event ‘Blog Hop Wednesday’ and this week's partner of mine is Madhumita of Red Spice. I have picked Baby Corn 99 recipe from her blog as I was not having any recipe of baby corn in my blog.





Ingredients
Baby Corn                    200gms
APF                             3 Spoons
Corn Starch                 3 Spoons
Baking Powder            1/8 tsp
Lime Juice                  2 tsp
Curry Leaves               4 to 5
Vinegar                       1 tsp
Cumin Seeds               1/4 tsp
Coriander
Powder                      1/2 tsp
Black Pepper
Powder                      1/4 tsp
Garlic Cloves             3 to 4 (minced)
Red chilli powder      1 tsp
Orange red color       a pinch
Ginger garlic paste    2 tsp
Capsicum                 1 Tbsp (chopped) opt.
Oil                           For Deep frying + 1 tsp
Red Chilli Sauce        1 tsp
Tomato Ketchup       1 tsp
Salt                         as per taste




Method


Wash Baby Corns very well and cut into the cubes.
In a mixing bowl combine APF, cornflour, lime juice, color (diluted in water), salt, ginger garlic paste, black pepper powder and baking powder. Mix very well. Add sufficient water to make a smooth  batter. Dip cubed baby corns in the batter.
Heat sufficient oil in a heavy bottom pan and deep fry the baby corns till they became crisp. Drain on an absorbent paper and set aside.
Heat one spoon oil in a pan . Add cumin seeds. When they splutter add minced garlic. Saute it for 2 to 3 mins. Add curry leaves and one tsp gg paste. Saute for one min. Add red chilli powder and coriander powder. Stir well. Add half cup of water, red chilli sauce,vinegar and tomato ketchup. Boil for two mins. Add fried baby corns and salt. Check the seasoning. Remove from the fire. Garnish with chopped coriander and serve hot. Enjoy.......

Sunday, August 14, 2011

Crunchy Paneer Balls

Yesterday I had a small get-together in my house. I made these crunchy balls to treat my guests. They enjoyed it a lot. Here I am sharing the recipe.....

Ingredients
Papad
    1
Haldi(Turmeric Powder)
    1/4 tsp
Paneer/Cottage Cheese
    1/2 Bowl
Corn Flour
    3 Spoon
Red Chilli Powder
    1/4 tsp
APF(Maida)
    3 Spoons
White Pepper Powder
    1/4 tsp
Chopped Ginger
    1 tsp
Green Chilli
    1 Spoon
Chopped Coriander
    1 Spoon
Oil
    To Deep Fry
Salt
    to taste

Method
In a mixing bowl combine corn flour, APF, turmeric powder, salt and white pepper powder. Add sufficient water to make a batter like consistency. Keep Aside. 

Mash paneer and add coriander leaves, green chilli, ginger and red chilli powder. Mix well and make a smooth paste.
Make small balls out of the mixture. Now take papad and break into tiny pieces. Dip each paneer ball in the batter and roll over the crushed papad.
Heat sufficient oil and deep fry the balls till golden brown in color. Drain on an absorbent paper. Serve hot with tomato ketchup.

Sending this to Kid's Delight- Crunchy Snacks hosted by Gayathri originally started by Srivalli and to Sravani's CC- Appetizers event and Krithi's and Denny's Serve It Fried event and to Ayeesha's Any One Can Cook : Series 30





Tuesday, August 9, 2011

Karonde Ka Achaar(Natal Plum Pickle)


I tasted this pickle at my sister's place. It tempts me a lot. Since then I have been craving for it and this was in my mind. Yesterday when I went for my vegetable shopping I saw these Karondas(Natal Plum) and I just longed to buy them. I Googled for the recipe and found it here and finally prepared the pickle.

Ingredients

Karondas
    250 gm
Mustard Oil
    150 gm
Asafoetida(heeng)
    2 pinch
Yellow Mustard
    3 tsp
Turmeric Powder
    2 tsp
Red Chilli Powder
    1 tsp
Fennel Seeds
    3 tsp 
Salt
    2 spoons


Method 
1.    Wash Karondas very well. Then wipe them with a kitchen napkin. Let them dry for half an hour.
2.    Now cut these into halves and discard the seeds.
3.    Coarsely grind the mustard and fennel seeds. Keep aside.
4.    Heat oil in a pan, till smoking point. Put off the gas.
5.    Add asafoetida, turmeric powder, salt and karondas.
6.    Now add red chilli powder and mustard fennel powder. Mix very well.
7.    Let it cool completely and transfer the pickle in a glass container. Add some more oil to it.
8.    Pickle will be ready to consume in one-two days.


Sending this to Ayeesha's Any One Can Cook : Series 29 and to Priya and Aipi’s "Bookmarked recipes Vol.53"

Wednesday, August 3, 2011

Bhel puri Chaat | For Blog Hop Wednesday


Hey guys today is the first day of our very own Radhika’s new event BLOG HOP WEDNESDAY.

The members were paired with each other to try out recipe from their partner’s blog. My partner for today is ANU SHOJ. What a blog she has I must say full of healthy recipes YUMM. I found this very yummy and mouth watering. I could not resist myself from trying this out.





Ingredients:
Mint Chutney (Hari Chutney):
1 bunch fresh Mint
1/2 bunch Coriander leaves
2-3 Green Chilies
1 tsp grated Ginger
1 tsp Cumin seeds
1 tbsp Amchur powder (Dry Mango powder)
Salt and Pepper to taste
1 Lime juice
2 tsp Black Salt
Water as needed
Dates and Tamarind/ Sweet Chutney:
1 lemon size Tamarind or 2-3 tbsp Tamarind pulp2-3 tbsp Date Syrup
Salt and Pepper to taste
1 tbsp Black Salt
1/2 tsp Red Chili powder
1 tsp Cumin powder
Water as needed

Bhel:
1 packet Haldiram Bhel or any Bhel Puri Mix
1 Onion chopped
1 Tomato chopped
1/2 Cucumber chopped
1 Green Chili chopped 
1/2 cup Coriander leaves chopped to garnish
1/4 cup Sev

Method:
Mint Chutney:
1. In a mixer add all the ingredients, add sufficient water and grind it to a fine paste. Keep it aside.
Sweet Chutney:
1. In a deep sauce pan, add all the ingredients and little water, mix well and in medium flame bring to boil and simmer cook it for about 5 mins. 
2. In a blender blend all the ingredients and strain it, and discard the residue and keep it aside.

To Make the Bhel Puri:
In a large mixing bowl, add the onions, tomato, cucumber, mint chutney, sweet chutney, mix well and now add the bhel and mix well immediately transfer it to a serving bowl or plate and sprinkle with coriander, sev and serve this immediately, else the bhel will become soggy.
ENJOY!!!!!

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