Saturday, October 11, 2014

Rasedar Aloo Tamatar (Pressure Cooker)

Rasedar aloo tamatar (Quick)


This sabji is usually children's favourite.

At my home, its like my last-minute saviour. when i dont want to spend much time in kitchen, i opt for this sabji.

Usually people don't use kasoori methi in this sabji but adding it gives this sabji a feeling and taste of 'poori wali aloo ki sabji'.

Serves - 4
Cooking time - 13 min
Preparation time - 5 min

Ingredients :

Potatoes (peeled, diced and washed) - 4 cups
Tomato - 4 (it should yield 1 1/2 cup puree)
Water - 3 cups
Oil- 1 tbsp
Cumin Seeds (Jeera) - 1 tsp
Asafoetida (Hing) - a pinch
Turmeric Powder (Haldi) - 3/4 tsp
Coriander Powder (dhaniya powder) - 1 tsp
Red Chilli Powder - 1/2 tsp
Kasoori Methi - 1 1/2 tsp
Salt - to taste

Procedure - 

  1. Heat oil in a pressure cooker.
  2. Crackle the cumon seeds and asafoetida.
  3. Add all the spices.
  4. Add fresh tomato puree.
  5. Let it cook for 3-4 min on medium flame.
  6. Add potatoes and water.
  7. Close the lid properly.
  8. Wait for first whistle and slow down the heat to lowest.
  9. After 8 min, turn off the flame.
  10. Open the pressure cooker and mash some of the potato pieces with the back of a spoon. (This makes the gravy thick) 
  11. Garnish with coriander (optional)
  12. Rasedar aloo tamatar is ready to serve. 

Thursday, October 9, 2014

Lauki Ka Halwa (Low fat)

Lauki Ka Halwa (Low fat)

Made up of bottle-gourd and milk, this dessert is a traditional dish of North India. Many people also call it 'Ghiya ki Lauz' or 'Lauki ki lauz'.
It is very easy to prepare, even beginners can make it with perfection, though cooking time is a bit long.
Lauki ki barfi is also prepared the same way, the only difference is that the final product of barfi is drier than halwa. I find halwa tastier than barfi.. may be because of its juicy, wet texture.
This dessert can be served warm or cold, both ways it tastes ultimately delicious!!
Tip -  If anyone in your family doesnt like bottlegourd, then instead of green colour, put red colour and tell them its gajar ka halwa.. no-one will get to know 

Lauki Ka Halwa (Low fat)


Preparation time - 15 min
Cooking time - 45 min
Makes - 6 servings

Ingredients - 

Bottlegourd (Lauki/Doodhi) - 500 gm
Toned Milk - 1 Litre
Sugar - 1 cup
Cardamom Powder - 1/2 tsp
Green Colour - 5-6 drops

Procedure -

  1. Peel and grate bottlegourd.
  2. In a deep, heavy bottom pan, heat milk. Bring it to boil. Lower the flame. Let the milk reduce for 10 min.
  3. Add grated bottle gourd and cardamom powder.
  4. Cook till the mixture gets thick, stirring occasionally. Make sure your spatula reaches the bottom of the pan while stirring, otherwise the food content may stick to the bottom and get butrnt, spoiling the whole recipe.
  5. Add sugar and green colour, mix thoroghly.
  6. Cook till all the liquid evaporates.
  7. Serve hot or cold.
  8. Refrigerate when it has cooled down completely.
Tip - 
  1. Garnish with dry-fruits or nuts like raisins, almonds and cashew nuts.
  2. If making for kids, use full-fat milk.
  3. Rose water can also be used as a flavouring agent instead of cardamom. Add it in the last.


Microwave Chocolate cake (whole wheat)

microwave chocolate cake

Friends, I am so excited to share this recipe with you. It tastes like heaven.. so yummylicious, chocolicious and delicious.

Its soft texture, mouth-melting chocolaty taste makes you craving for more and more.
Wonderful thing about this cake is its consists of all the healthy ingredients- atta, chocolate, yoghurt and excludes my dislikes i.e, maida, high quantity of butter, milkmaid etc. So this cake is absolutely guilt-free.. i am enjoying a state of bliss!!

I love making and baking cakes, but since long i started kinda avoiding them because of maida and butter/milkmaid that they involve. Then came this recipe which changed the whole concept of cake(maida and all..) for me. I want to innovate more such recipe that are healthy, easy on our metabolism and absolutely delicious!!



Serves - 8  wedges
Preparation time - 7 minutes
Cooking time - 14 min

Ingredients :

Wheat flour (gehun ka atta) - 1-3/4 cup
Chocolate chips - 1 cup (or 115 gm cooking chocolate)
Sugar - 1-1/4 cup
Milk - 1 cup
Baking powder - 1/4 tsp
Soda-bi-carb - 3/4 tsp
Oill - 1/4 cup
Yoghrt - 1/2 cup
Vanilla essence - 1/2 tsp

Procedure - 


  1. Take a big microwave safe bowl. Add Chocolate chips, milk and sugar. Microwave high for 2 minutes, stirring the mixture once in between. Stir for a while so that everything get dissolved.
  2. Add oil to the above mixture.
  3. Sieve atta, baking powder and soda-bi-carb.
  4. Add it to the chocolate-milk mixture little by little. Keep stirring to avoid any lumps. (Tip - use whisk to avoid the hassles of lump)
  5. Add yoghurt and vanilla essence.
  6. Batter should be thick and should have a dropping consistency.
  7. Grease and dust an 8" round microwave safe dish. 
  8. Pour the batter. Tap the dish to settle the batter.
  9. Microwave on 50% power (450W) for 14 min.
  10. Top layer should not appear wet. If so, microwave more for a minute or two (time varies from machine to machine).
  11. To check if the cake is done, insert a clean tooth-pick deep down the bottom of the cake. When you pull it back, it should come out clean. If not, cake needs more cooking/baking.
  12. Stand-by the cake for 10 min. (during stand-by time also, cooking procedure goes on)
  13. With a knife loosen the edges of the cake from the dish.
  14. Invert the dish on a wire rack and tap it forcefully so that cake moves out.
  15. Keep aside to cool down.
Tip - 
  1. Refrigerate the leftover cake in an air-tight container. It remains fresh for 4-5 days.
  2. Reheating a wedge for 10 seconds before serving makes it taste like just-out-of-the-oven everytime you have it.
  3. Drizzle some hershey's chocolate syrup over it for a more chocolaty taste.




Wednesday, October 8, 2014

Capsicum Stir-fry (Quick recipe)

capsicum stir-fry (quick recipe)


This sabji is prepared using very little spices. Everytime i make this dish, i get amazed by its taste and texture. I get delighted by the feeling that how can so simple ingredients result in such a relishing dish. Aloo-simla mirch is common in indian cuisine, this time when you buy capsicum, try this recipe and trust me you wont be disappointed.


capsicum stir-fry


Preparation time - 5 min
Cooking time - 10 min

Ingredients -

Capsicum (diced into 1" cubes) - 1 1/2  cups
Onion  (diced into 1" cubes) -  1 cup
Tomatoes (pureed) - 1/2 cup [2 tomatoes pureed in a mixer]
Tomatoes (cut into 1" cubes) - 1/2 cup
Tomato ketchup - 1 tbsp
Oil - 1 tsp
Red Chilli powder - 1/4 tsp
Sugar - 1 tsp
Salt to taste

Procedure - 

  1. Heat oil in a non-stick pan.
  2. Saute onions till translucent pink.
  3. Add capsicum, pureed tomatoes, salt, red chilli powder and sugar. Cook till capsicum is tender but should not loose its crunch.
  4. Add tomato ketchup. Mix well. Taste and adjust the seasoning, if required.
  5. Turn off the flame then add tomato cubes.
  6. Leave the pan uncovered for 10 min, as covering it with a lid will further soften the capsicum to spoil its crunchiness.
  7. Capsicum stir-fry is ready to serve!
capsicum stir-fry

Tips -
  • If you like spicy food, you can add 1 tsp chilli sauce in addition to tomato ketchup.
  • Paneer cubes, if added, gives an exotic appeal to this recipe.

       

Tuesday, October 7, 2014

Pyaz kachori

pyaz kachori


Makes - 12 kachoris

Ingredients :

For the dough -

Maida (All purpose flour) - 2 cups
Refined oil - 1/4 cup
Salt - 1 tsp

For the onion filling -

Onions (thinly sliced) - 3 cups
Potatoes (boiled, peeled and mashed) - 1-1/4 cup
Cumin Seeds (Jeera) - 1 tsp
Corriander (dhaniya) powder - 1/2 tsp
Fennel (saunf) powder - 1/2 tsp
Red Chili powder - 1/4 tsp
Chat Masala - 1/2 tsp
Salt to taste
Oil - 1 tbsp

Oil to deep fry

Procedure -
1. Sieve Maida. Put salt and pour oil over maida and rub the flour between your palms to mix the oil into the maida. Use water to make a soft dough. Knead for 2 min. Cover the dough with an inverted bowl and keep aside.

making pyaz kachori
2. Heat oil in a non-stick pan.
3. Crackle the cumin seeds.
4. Saute onions till translucent pink.

making pyaz kachori

5. Turn off the flame.
6. Add rest of the ingredients. Mix very well. Filling looks like like the pic below.

making pyaz kachori

7. Divide the filling and dough into 12 equal portions.
8. Using a little dry all purpose flour (maida), roll out one ball of maida-dough into a thin circle like we roll out a thin chapati.
9. Place one portion of filling in the centre of chapati.

making pyaz kachori

10. Lift the edges of the chapati and fold them towards centre over the filling.
11. Seal the edges thoroughly. Make sure, there are no crevices while folding.

making pyaz kachori

12. Again roll it out 2-3 times using a very little pressure (otherwise the filling will peep out) to get the shape and size of a kachori.
13. Repeat steps 8 to 12 to make 11 more kachoris.
14. Heat oil on high flame in a deep kadhai and then on sim flame deep fry the kachoris. Turn the kachori upside down after every 3-4 min. Each kachori takes about 15 min to get golden-brown and crisp.

making pyaz kachori

15. Serve immediately. 


making pyaz kachori


Tip : You can prepare the kachoris before hand and re-heat on a low convection mode at the time of serving.