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Thursday, September 30, 2010

Coriander-Mint Chutney



INGREDIENTS

1 bunch coriander leaves
1/2 cup mint leaves
1/2 cup hung curd
1/2 tsp black salt
Salt per taste
1/4 cup Lemon juice
1/4 tsp chat masala
1/2 tsp cumin powder
2 tsp roasted peanuts

METHOD:

- Take all above ingredients in a mixture jar.
- Grind it to smooth paste with dropping consistency.


Soya Sandwich


Ingredients

Soya chunks
Boiled and mashed potatoes
Milk
Onions (chopped)
Green chillies (chopped)
Bread crumbs
Salt
Red chilly powder
Wheat breads
Mayonnaise
Oil

Method

1. Soak soya chunks into milk for half hour. When it becomes softer, grind in mixture to make granules. Mix it with boiled potatoes and smash well.

2. Add chopped onions and finely chopped green chillies, salt and red chilly powder into it and mix properly (add corn flour if needed).

3. Make flat tikkis of bread size. Roll them in bread crumbs and shallow fry on tava.

4. Apply coriander-mint chutney on one side of bread and put 2-3 tomato slices. Place soya tikki on it and pour lil mayonnaise onto tikki.

5. Apply butter on the other side and put it in sandwicher to grill. Serve hot with ketchup.

Chirota


Ingredients

For dough
----------
Maida
Wheat flour
Milk
Water
Oil
Salt

For Masala
-----------
Rock salt
Jeera powder
Ajwain
Kasuri methi
Chat masala
Pepper powder
Chilly flakes

Method

1. Mix all ingredients and make a soft dough. Keep it aside for around 15 mins.

2. Mix all ingredients for masala and prepare a slurry by mixing maida and water.

3. Make a medium-thick roti from dough and spread the slurry on it. Sprinkle the masala and roll it up.

4. Cut it into pieces and just press gently with hand to make lil flat puri shape.

5. Deep fry them and serve with onions, tomatoes (julian cut).


I'm happier than d happiest... :)


My dad got me tis wonderful gift... :)

Wednesday, September 29, 2010

Italian Sizzler





SPAGHETTI BALLS
-----------------------
Ingredients

Boiled spaghetti
Boiled and mashed potatoes
Chopped onions
Cornflour
Green chillies (chopped)
Coriander
Paprika
Maida slurry
Fresh bread crumbs
Salt to taste

Method

1. Mix boiled spaghetti and mashed potatoes in a bowl. Add onions, green chillies, paprika and salt in the mixture. Add cornflour into it until it becomes a proper stuffing for making balls.

2. Mix maida and water to make a semi-liquid slurry. Apply this slurry to all the balls.

3. Roll them in fresh bread crumbs and deep fry on medium heat.


MARINARA SAUCE
----------------------
Ingredients

Fresh tomatoes
Chopped onions
Olive oil
Garlic
Basil (dried)
Oregano (dried)
Salt
Pepper powder

Method

1. Heat olive oil in pan on medium heat and add chopped garlic and onions into it. Saute until light brown in color.

2. Blanch tomatoes, make a chunky gravy and add it to pan.

3. Then add oregano, basil, salt and pepper and stir the ingredients to mix well.

4. Once the sauce begins to boil, reduce the heat to low and keep the gas on until it becomes thick.

5. Spread this sauce on spaghetti balls and serve on sizzler plate.


MACARONI
--------------
Ingredients

Boiled macaroni
Butter
Maida
Salt
Pinch of sugar
Pepper Powder
Milk
Cheese

Method

1. In a saucepan, melt the butter over medium heat. Add maida into it and roast for around a minute.

2. Add milk to it and stir constantly till it becomes smooth and thick in texture. Add a pinch of salt, pepper powder and sugar.

3. Combine the sauce with boiled macaroni. Add shredded cheese into it and mix well. (Make a top layer of cheese if you are going to bake this dish)

4. Serve hot with tomato ketchup.


Assemble everything on hot sizzler plate and serve wit buttered vegetables (babycorn, carrots, potatoes, capsicum, green peas etc.)

Sham-e-Kabab



Ingredients:

Boiled Cheakpeas (Black)
Besan
Roasted Papad crumbs
Mint leaves (chopped)
Coriander seeds
Jeera
Saunf (variyali)
Rock salt
Red chillies (dried)
Pepper powder
Green chillies (chopped)
Chat masala
Salt
Oil

Method:

1. Soak black cheakpeas overnight and pressure cook well. After that, smash it in a bowl and add besan, papad crumbs and prepare stuffing.

2. Mix coriander seeds, jeera, variyali, rock salt, pepper powder and dried red chillies, chat masala, roast them in on low flame till they smell good and grind to make powder. Add this powder to above stuffing.

3. Add mint leaves, salt and make round tikkis. Shallow fry them on pan and serve wit coriander-mint chutney.

Friday, September 24, 2010

Methi-Chana Masala...


Ingredients:

2 cup green chickpeas (Soaked overnight and pressure-cooked, if not fresh)
3 cups fresh methi leaves
1/2 cup curd
1 chopped tomato
1 chopped onion
1 tsp chopped garlic
1/2 tsp chopped green chillies
1 tbsp chopped coriander
1/2 tsp red chilly powder
1/4 tsp turmeric powder
1 tsp coriander powder
1/2 tsp garam masala
2 tsp lemon juice
Salt per taste

Method:

1. First boil water in pan and then add methi leaves, pinch of salt and sugar. Once it is done, grind it with green chillies and lil water and make a smooth paste.

2. Heat oil in pan and add cumin seeds. As it starts cracklin, add chopped garlic, onions and saute them for brownish color. Add chopped tomatoes and saute them until it gives soft texture.

3. Add the green paste (prepared in step 1) along with red chilly powder, haldi powder, garam masala, dhaniya powder and salt. Cook till it looks medium thick gravy.

4. Add green chickpeas (chana) with fresh curd, lil water and lemon juice, mix well and cook on medium heat until the chana absorbs all spices.

5. Garnish with chopped coriander and serve with hot rice or roti.

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