MW Dum Aaloo

Serve this all time favourite vegetarian delight to your family and guests and win the compliments.....

Ingredients

Medium Potatoes         6-7            

Ginger Garlic Paste      2 tsp

Onion                           1 finely chopped

Tomatoes                     2 grated

Tomato Puree              1 tbsp

Curd                             2 tbsp

Fresh Cream                2 tbsp

Cashewnut paste         1 tbsp

Turmeric powder         1/4 tsp

Coriander Power         1/2 tsp

Degi Mirch                  1/2 tsp

Javitri                          1/4 tsp

Ratan Jot                     a pinch

Chaat Masala              1/4 tsp

Cooking Oil                 1 tbsp

Coriander leaves         1 tbsp chopped

Green Chilly               1-2 finely chopped

Salt                              to taste

Method

Wash & prick potatoes and boil on micro mode at 100% power for 7-8 minutes.

In a microwave safe bowl put the boiled potatoes. Add little salt, red chilly powder, turmeric powder and garam masala. Add oil and mix well and grill for 3-4 minutes.

In a fresh bowl mix oil, onion and ginger garlic paste. Saute them for 2-3 minutes on full power. Now add all dry masalas and ratan jot, mix well.  Add grated tomatoes and tomato puree. 

Mix well and microwave for 3 minutes.

Add the roasted potatoes, curd, cashew paste, javitri and garam masala.  Mix well and microwave for 3-4 minutes. Garnish with ginger juliens and coriander leaves.  

Now, MW Dum Aaloo is ready to be served with parantha or roti.

http://cooking4allseasons.blogspot.com/2007/08/announcing-microwave-easy-cooking-event.html

I am sending this recipe to http://lata-raja.blogspot.com/ and link to http://cooking4allseasons.blogspot.com/2007/08/announcing-microwave-easy-cooking-event.html

Green Poha

Green Poha is a simple recipe which can prepare in less oil.  The ingredients are readily available in our kitchen and it takes minimum time to prepare

Ingredients

Poha/Beaten Rice            1 bowl 

( soaked and drained)

Coriander leaves              1 bowl

Green chillies                   3 to 4   

Cumin Seeds                     1/2 tsp

Mustard Seeds                  1/2 tsp

Hing/Asafoetida              a pinch

Curry Leaves                    8-10

Whole red Chillies           2-3

Lime Juice                        2-3 tsp

Oil                                      1Tbsp

Nylon Sev                         2 Tbsp

Salt                                    To taste

Method

Grind coriander leaves, green chillies, 2-3 curry leaves and lime juice in a grinder to make green paste.  Heat oil in a non-stick pan. Add a pinch of hing/asafoetida, cumin seeds and mustard seeds.  When they splutter add green paste and saute it for 3-4 mins till the oil separates.  Add salt, curry leaves, red chillies and soaked poha.  Mix very well.  Cook for 2-3 mins.  Switch off the fire. Transfer this into a serving plate. Garnish with nylon sev.  Serve. Enjoy !!!!

    

Sending this to Krithi's and PJ's "Herbs and Flowers in my Platter" - Coriander leaves/Cilantro" @  " Krithi's Kitchen"  "Seduce Your Tastebuds"....

and 

AKILA's @Akila's Kitchen

 

PANEER CHAAT

This is from my old diary which I had bookmarked on 23rd July 2003 from a newspaper.

Ingredients

Paneer                    250 grams

Meethi Chutney        8 Tbsp

Sprouted Moong      100 grams

Onions                       1 chopped fine

Groundnuts               a few crushed

For the Marinade

Ajwain/Carom seeds 1 tsp

Chaat Masala                2 tsp

Salt                                1/2 tsp

Chilli Powder                1 tsp

Lemon Juice                 2 tsp

For the Groundnut Chutney

Salted groundnuts    100 gram

Garlic flakes                 8

Kashmiri Chillies          3-4 (soaked in 1/2 hot water for 15 mins)

Salt                              To taste

Method

Cut paneer into 2.5 cm cubes. mix all the marinade ingredients and apply it to the paneer cubes. Refrigerate the paneer for an hour.

Grease a baking tray and grill the paneer for 5 mins.

To prepare the Groundnut Chutney

Grind the salted groundnuts, garlic, kashmiri chillies and salt with a little water to a fine a paste.  Set aside.

To prepare the Chaat

Arrange the paneer cubes in a large plate or a flat tray, pour the groundnut chutney and meethi chutney over it.

Garnish with sprouted moong, onion, chaat masala, chilli powder and a few crushed groundnuts.

Sending this to Priya and Aipi’s "Bookmarked recipes Vol.36"

                       

sending this over to Smita @ mytastytreats.blogspot.com

MW Coconut Burfi

This recipe is so quick and easy to microwave yummy too!  Today I was on Navratra's fast.  To open my fast I decided to make this 10-minute coconut burfi..... 

INGREDIENTS
Desiccated Coconut      2 cups
Grated Khoya/Mawa     1 cup
Ghee                              1Tbsp
Sugar                             1 cup
Toned Milk                    1/2 cup
Water                             1/2 cup
Cardamom Powder        1 tsp
Edible color (yellow or pink)     A pinch (dissolve in 1tsp water)

METHOD

1. In microwave safe bowl, combine grated coconut, sugar, cardamom power, water & milk and microwave at 60% power for 8-10 minutes or till the mixture is thick.
2. Add 1Tbsp Ghee to the mixture & mix it.
3. Grease a thali with little ghee and spread the mixture on it.
4. Garnish with some chopped dry fruits/silver leaf.
5. Cool it and cut into desired shapes.

INSTANT BREAD VADA

Yesterday I have bookmarked this recipe from an afternoon TV show. I was so impressed with the recipe that I could not resist myself to try it. I tried these vadas in the evening. They came out crispy and tasty. I along with my family enjoyed these wonderful vadas with a cup of tea.

INGREDIENTS

Bread Crumbs	1 Bowl
Chopped Onions	1/4 Bowl
Chopped Coriander Leaves	2 tsp
Chopped Tomatoes	1/4 Bowl
Rice Powder	2 Spoons
Aaloo Bhujia	1/2 Bowl
Chaat Masala	1/2 tsp
Chopped Green Chilli	2 tsp
Curd	4 tsp
Salt	to taste
Oil	to deep fry

METHOD

1.   In a mixing bowl, add bread crumbs, curd, aaloo bhujia, chaat masala, green chillies, coriander leaves, rice flour and salt.

2.   Mix  very well.

3.   Make small balls out of the mixture.

4.   Heat sufficient oil in a vessel.

5.   Deep fry the balls till golden brown in color.

6.   Drain on absorbent paper.
7.   Serve hot with tomato ketchup.

Sending this to Priya and Aipi’s "Bookmarked recipes Vol.35"