Maash ke Waade

INGREDIENTS:

1. Maash ki daal 1 cup



2. Green chilles 6



3. Zeera whole 1/2Tspn



4. Coriander leaves 1/2bunch



5. Baking powder 1/4th Tspn



6. Salt to taste



7. Oil for deep frying

METHOD:

• Soak maash ki daal for 6hours and grind it with green chilles,coriander leaves,baking powder and salt.



• Grind it with as little water as possible to a thick consistency,otherwise you will end up with a loose batter which when fried soak in lotz of oil.



• Add zeera,wet your hands and take about 2Tspns of batter on your palm and make a hole in the middle with the help of ur finger,with the help of another hand deep fry them to golden brown in colour.



• Wash ur hand and keep it wet for frying each of the wadas.



• Use fresh batter each time you make.

RECOMMENDED COMBINATIONS:

Any Pickle or Chutney.

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Tamarind chaaru or pachi chaaru

This is one of the simple and easy to make dish. This item goes good with any dal & rice, or with papukaya(with any curry).



Ingredients
Tamarind - Lemon size
Onions - chopped into small pieces
Green chillies - chopped into small pieces
Cilantro (Coriander)
Salt to taste

Tadka:
Oil
Mustard Seeds
sesame seeds
Curry leaves (Optional)
Asafoetida (Optional)

Method of preparation
1. Soak tamarind for 1/2 hour or you can microwave for 1 minute and remove the pulp. Add enough water. Remember it might become too soar if you make it thick. So add enough water.

2. Add chopped onions, green chillies and salt to the above.

3. Now take a small vessel/bowl for tadka. Add oil and let it heat. Now add mustard seeds and let it splutter. add sesame seeds, curry leaves, asafoetida. switch off and add the tadka to the chaaru made on step 2.

Your chaaru is ready.

Terminology:
Tadka - Popu, talimpu, ponee(Telugu)
Coriander - Kothimeeru (Telugu)
Curry leaves - Karivepaaku (Telugu)
Tamarind - Chinthapandu (Telugu)

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Spring Rolls

This Recipe is again one of favourites at iftar,the stuffing is so yum...it makes u feel like having more and more.Have made this many times with my mom,its a favorite at my mum's and also at my in-laws place.,i dedicate this to my cousin nafay,who has made a special request for me to post this recipe...sorry nafay wasnt able to post this from so many days...finally here it goes..

INGREDIENTS
For the Stuffing

1. Beans 100grms



2. Carrots 100grms



3. Cabbage 100grms



4. Capsicum 100grms



5. Chicken 100grms(boiled and shredded)



6. Spring Onions 50grms



7. Potatoes 150grms(optional)



8. Green chilles 10



9. Coriander leaves 1 bunch



10. Ajinomoto 1/2Tspn



11. Green chilli sauce 1Tspn



12. Finely chopped Ginger 1Tspn



13. Finely chopped Garlic 1Tspn



14. Black Pepper powder 1-2Tspn(if u want it to be spicy)



15. Soya sauce 2drops



16. Fresh Lemon juice or Vinegar 1Tbspn



17. Salt to taste



18. Spring roll Flabs or Samosa flabs will also do

Method

1. Chop beans,capsicum,green chillies and spring onions finely.



2. Grate carrots,potatoes and cabbage.



3. Boil the chicken and shred it.



4. Take a kadai add 3Tbspns of oil with ginger-garlic pieces and fry for a minute.



5. Add spring onions,capsicum,green chillies,beans ,carrots,cabbage,potatoes .



6. Add the masalas like ajinomoto,soya sauce,black pepper pwdr and chilli sauce.Also add chicken.



7. Fry for 5-7 minutes and add some salt.



8. Keep frying and add lemon juice or vinegar .



9. Garnish with coriander leaves and cool it.



10. Take a spring roll flab and put about 2Tspns of stuffing in the middle and roll it .Seal with water



11. Deep fry to golden Brown in colour.

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Sheek Kabab

INGREDIENTS:

1. Minced meat (kheema) 1/2 kilo






2. Red chilli pwdr 2Tspns






3. Turmeric pwdr 1/4th Tspn






4. Ginger-Garlic paste 2Tspns






5. Black Pepper pwdr 1/2Tspn






6. Almond Powder 2Tspns






7. Garam masala pwdr 1Tspn






8. Grated Cheese 1Tbspn






9. Nimbu 1






10. Coriander leaves 1bunch






11. Saffron pinch






12. Salt to taste

METHOD

• Mix all these Ingredients except saffron with minced meat.






• Add keep mixing this paste to a smooth dough with your hands for 10-15 minutes(do not grind it)






• Take Sheek or stick that you get to make kababs and roll the meat in your hands or with a help of a plastic cover and insert it into the sheek.






• Brush oil mixed with saffron on the meat and cook it in the microwave at 180degrees for 20-30mins till both the sides turn golden brown in colour.

RECOMMENDED COMBINATIONS:

Roti,Rice,Any kind of daal or can also be had as a side dish or a snack.

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Macaroni with Vegetables & Chicken

INGREDIENTS

1. Macaroni 1 cup



2. Cabbage 1/2 cup (sliced finely)



3. Carrot 1/2 cup



4. Capsicum 1/2 cup(finely cut to small)



5. Chicken(boiled and shredded 1/2 cup)



6. Black pepper 1 & 1/2 Tspns



7. Ajinamoto 1/4th Tspn



8. Vinegar 1Tbspn



9. Soya sauce 1Tbspn



10. Coriander leaves 1/4th bunch



11. Butter 1Tbspn



12. Salt to Taste

Method

• Boil the macaroni with salt till done and run through cold water and keep it aside.



• Heat Butter in a pan and add the cut vegetable with chicken.



• Add black pepper,ajinamoto,vinegar,soya sauce,coriander leaves.



• Keep frying till almost done.



• Finally add the cooked Macaroni and fry for about 2 minutes.

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Cheese Ke Samose

This one is my favorite snack in iftar during Ramadan,its very delicious the cheese just melts in your mouth...and its so easy to cook.
INGREDIENTS

1. Boiled Eggs 6



2. Cheese(kraft) 3Tbspn



3. Black Pepper Powder 1 and 1/2tspn



4. Coriander Leaves 1Bunch



5. Samosa leaves with oil.(available at the bakery)



6. Salt to taste



7. Oil for deep frying

Method For the stuffing:

• Cut the boiled eggs to small and keep aside.



• In a mixing bowl add cheese and mix black pepper pwdr,salt and coriander leaves.



• Finally mix the cut boiled eggs.



• You can refrigerate this mixture for 2 days.(its good if u make fresh stuffing every time.
  

For the samosas

• Take a samosa leaf and put 2Tspns of the prepared stuffing and roll it to triangle shape.



• Seal with water.



• Deep fry them to golden brown.
  

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Hyderbadi Tasty Gobi Manchuria

Click to enlarge image

This appetizer has been a favorite with me, way back in Hyderabad...this was when Dhabas were booming all around, it was a patent name on the menu cards. The name is familiar to Chicken Manchuria...probably because they look identical. The only thing I resisted adding was the food color. Anyways, here are the ingredients.

Ingredients:
2 cups cauliflower, washed and cut into decent sized florets
3/4 cup chana besan flour
oil as needed
1 1/2 tsp salt
1 1/2 tsp red chilli powder
a pinch of turmeric powder
1 tsp ginger garlic paste
a pinch of baking soda
1 green chilli, chopped
chopped cilantro to garnish
water as needed

Method:
Mix all the ingredients except cauliflower florets. Let the marinate sit for sometime.

Dip the cauliflower florets and mix in well. The mix should not be very runny, make sure it is thick and cling well to the cauliflower.

Heat oil in a deep based pan and fry till gloden brown, serve with mango chutney or sauces of your choice.

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Aloo(potato) Ke Puffs

INGREDIENTS:

1. Boiled Potatoes 4 medium




2. Onion finely chopped 2Tspns




3. Ginger-Garlic paste 1/2Tspn




4. Rai 1/2Tspn




5. Zeera 1/2Tspn




6. Dried Red chillies 4




7. Green chilles 4




8. Chane ki dal 1Tspn




9. Curry Leaves few




10. Coriander Leaves 1/2 bunch




11. Turmeric powder 1/4th Tspn




12. Lemon(nimbu) 1




13. Puff Pastries




14. Oil




15. Salt to taste

METHOD:
For the stuffing:

1. Boiled Potatoes 4 medium




2. Onion finely chopped 2Tspns




3. Ginger-Garlic paste 1/2Tspn




4. Rai 1/2Tspn




5. Zeera 1/2Tspn




6. Dried Red chillies 4




7. Green chilles 4




8. Chane ki dal 1Tspn




9. Curry Leaves few




10. Coriander Leaves 1/2 bunch




11. Turmeric powder
    

• Heat 2Tbspns of oil in a kadai and add Onions and fry them to light brown colour and add ginger-garlic paste and keep frying.




• Add Rai,Zeera,dried red chillies,green chillies,curry leaves and fry for 2mins.




• Add potatoes,Turmeric powder,Salt and coriander leaves.




• Fry till the Potatoes start sticking the kadai.




• Lastly add lemon and switch off the stove after 1minute.
  

For the pastries:

• Take out the pastries from the refrigerator 15mins before stuffing them.




• Beat an egg and keep aside.




• Put 2Tspns of stuffing in the middle of the puff pastry and seal the ends with water.




• Now coat the pastry with egg.




• Place the pastries in oven and cook for 45mins




• Till the pastries turn Golden brown.




• Serve with tomato sauce or any chutney.
  

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Kofte Pyaaz

Click to enlarge image

...translated as Meatballs in thick Onion gravy, is another recipe which uses the tempting kofte I prepared the other day. Anyways, as for the recipe, its absolutely worth trying, amazing flavors to savor coupled with the sweet taste of onions give this gravy a unique touch.

Ingredients:

olive oil 4 tbs

14- 15 meatballs/kofte

4-5 onions, thinly sliced

1 1/2 tsp salt

1/4 tsp turmeric powder
1 1/2 tsp red chilli powder

1 tsp ginger garlic paste

1 cup water

1 green chilli, slit

4 cardamoms

cilantro to garnish

Method:

Heat a wok and add the onions, as they begin to get a brown tinge add ginger garlic paste. Stir a while and add salt, turmeric powder, cardamoms and green chilli.

As the onions starts to get golden...add red chilli powder and stir briskly. Splash in some water, let all the ingredients mix in well.

Shut the lid and let it cook on medium...for 10 min's max. By now the onions should start to leave oil. Slip in the kofte and garnish with cilantro. Serve warm with naan or rice.

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Recipes from my village ... coming soon

Gummadikaya Barada (can make it with Dosakaya also):







Muddakura


Pachi chaaru or chintapandu chaaru

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Brinjal/Eggplant Bhaji

I dont know what others call, but at our place because of influence of Maharastra we call it as Vankaya Bhaji. Following is hte recipe. Previously I published recipe by heating it in a kadai. This time I tried it with the burning on stove. The taste of original is marvelous. Nothing can beat it. So here is the recipe

Ingredients
American eggplant or any fat eggplant
oil
Onions chopped
Green chillies
Salt to taste
Tomato chopped - Optional
Tadka (oil, mustard seeds, cumin seeds, urad dal and red chillies)

Method of preparation
1. Apply oil to the brinjal and let it be on the stove. As the skin turns different color, slowly move the brinjal to other side. Do this until the whole brinjal skin turns different and it becomes soft.

2. Remove the skin of the brinjal and take out the gujju (inside part) in a bowl or serving dish.

3. Add chopped onions, tomatos green chillies and salt to taste.

4. Add tadka on top and mix all the above.


Terminology

Vankaya - Eggplant, Brinjal

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Fried Mutton-Tala Hua Gosht

INGREDIENTS:

1. Mutton 1/2 kilo



2. Red Mirch Powder 1/2 Tspn



3. Turmeric Powder 1/4th Tspn



4. Ginger-Garlic Paste 2Tspn



5. Garam Masala Powder 1Tspn



6. Black Pepper Powder 1Tspn



7. Grinded HaraMasala(5 Greenmirch,1 Coriander,1/2 Pudina)



8. Curry Leaves Few



9. Nimbu 1



10. Oil for frying



11. Salt to Taste

FOR GARNISHING: Freshly cut Coriander and Fried Onion

METHOD

• Pressure cook mutton with Salt,Turmeric Powder and Ginger-Garlic Paste with 1 and 1/2 cups of water for 10mins.Do not let the mutton condense fully otherwise it will get mashed when you start frying it.



• Now dry out the water in the cooker.



• Take a pan and heat 5-6 Tbspns of oil and add some curry leaves,fry them for a minute and take them out in a plate and crush them a bit and keep it aside.



• Now add the condensed mutton to the pan and fry for about 2mins, later add Redmirch Powder,Kalimirch Powder,Haramasala paste and Garammasala Powder and fry mutton to golden brown colour and add the crushed Curry leaves .



• Lastly add Nimbu ka juice add keep frying till done.Garnish it with freshly cut Coriander and friend onion.

RECOMMENDED COMBINATIONS: Khatti Dal,Tomato ki Chutney,Mirchi ka Saalan,Roti.

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French Beans in Onion

Click to enlarge image

This is the most basic of Indian cooking. French beans are very versatile, you can prepare it in gravy or just boil them and season with salt and pepper (that's how my older son likes it) they taste just as good!

Ingredients:
3-4 tbs oil
2 onions, thinly sliced
2 cups water
1 lb or more french beans, cut in 4 pieces
1 1/2 tsp salt
1 1/2 tsp red chilli powder
1/4 tsp turmeric powder
1 tsp ginger garlic paste

Method:
Heat oil and slide the onions, as the onions start to slightly brown add ginger garlic paste and stir briskly.

Add salt and turmeric powder and stir in well. By now the onions will have browned. Add red chilli powder and let everything blend in well.

Add half the water and the cut french beans and shut the lid, check after a few min's to see if the beans have gone tender.

Add the remaining water and cook on a medium flame till tender and oil starts to seperate. Serve!

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Phirni Begum(Chawal Ki Kheer)

Asalam-alikum everyone ...hope u all r liking my Ramadan special,this is my saher special.My mom-in-law usually makes this.,as we have roti's in the saher she feels u should also have an intake of rice.,

the sweetest form of having it is kheer believe me it completes ur saher.Do try it!!

INGREDIENTS

1. Milk 1 liter



2. Basmati Rice powder



3. Sugar 9Tbspns



4. Khoa 100grms



5. Saffron(zafran) 6-7 strands



6. Cardamom powder 1/4th Tspn



7. Cashew nut powder 1Tbspn



8. Chopped almonds and pistachios 1Tbspn



9. Silver warq for decoration

METHOD

• Boil the milk and add rice powder and cashew nut powder,keep stirring continuously to avoid lumps.



• Lower the flame and cook for 5 minutes.



• Add khoa and stir well.



• Add sugar and cook for 5 minutes,keep stirring.



• Cool and then add cardamom powder &saffron.



• Decorate with silver warq,almonds and pistachios.

Tip:If u want to enhance the flavour of the kheer u can add vanilla essence to it at the end.

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Delish Fruit Cups

Click to enlarge image

Now here's one dessert that has no sugar...the flavor totally rides on the fresh fruits and whip cream. Assembling the dessert is a breeze once you have all the ingredients ready :) Again there are no limits to the kind of fruits you want to add, I put whatever I had handy.

Ingredients:

1 apple
1 orange
1 banana
1 cup cantaloupe

1 cup grapes

1 cup mango

2-3 tsp fresh apricot

2-3 tsp black raisins

3-4 dates

Method:

Cut all the fruits in desired sizes, layer them in a serving bowl.

Scoop a dollop of whip cream on top and sprinkle black raisins, dried apricots and dates. Serve cold!

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Potato Fritters

Click to enlarge image

Here's another fried crispy delicacy straight for the iftar table...easy to make and simply great to eat. Here is the recipe...

Ingredients:

4 tbs oil
2 potatoes, skinned and sliced

1 1/2 cup chana besan flour
1 1/2 tsp salt

1 tsp red chilli powder

1/4 tsp turmeric powder

1 green chilli, chopped

1/2 onion, sliced

Cilantro as needed
A pinch of baking soda

Method:

Slice the potato using a mandolin, Immerse them in cold water and keep aside.

Mix all the other ingredients and add the potatoes, let them sit in the mix for sometime.

Heat oil and deep fry them till golden brown. Serve hot with ketchup or Maggi tomato sauce.

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Minced mutton(kheema) Ke Samose

INGREDIENTS

1. Minced meat 1/4th kilo



2. Onion Medium sized 1(sliced)



3. Loung-Patta-Elaichi 2-2-1



4. Red chilli powder 2 Tspns



5. Turmeric Powder 1/4th Tspn



6. Dried Kasuri methi(1 muthi) handful



7. Tomato 1



8. Coriander leaves



9. Coriander Powder 1Tspn



10. Ginger-Garlic Paste 2Tspns



11. Salt to taste



12. Oil for cooking



13. Samosa flabs

METHOD FOR THE STUFFING:

• Heat 4Tbspns of oil in a cooker and add loung-patta-elaichi,add onion and fry till golden brown



• Add Ginger-Garlic paste ,Tomato cut to small and cook till tomato gets mashed properly



• Add minced meat,salt,red chilli pwdr,turmeric pwdr,coriander pwdr and kasuri methi and fry for about 5 mins



• Add 1 and 1/2 cups of water and pressure cook for 10 mins on low flame.



• Fry(bhuno) the minced meat till all the water gets evaporated,add coriander leaves and keep frying till meat turns dark brown.
  

FOR THE SAMOSAS

• Store the samosa flabs in freezer,and take them out 30mins before making samosas



• Take a samosa flab,put 1Tspn of minced meat stuffing and start folding it into triangle shape and seal it with water.Deep fry them to golden brown.
  



• TIP:You can stuff the samosas and freezer them and take them out 30mins before frying.

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Dahi Waade(maash ki daal)

INGREDIENTS

For the batter

1. Maash ki dal 1 cup




2. Green chilles 4




3. Coriander leaves 1/2 bunch




4. Cumin pwdr pinch




5. Baking pwdr 1/4Tspn




6. Salt to taste

Method to make the batter:

• Soak maash ki daal for ateleast 5-6 hours after washing properly for 3-4 times.




• Grind the daal to thick consistency with green chilles,coriander leaves,cumin pwdr,baking pwdr and salt.

Method for making the wadas:

• Heat oil for deep frying the wadas.




• Simply take the batter onto your palm and shape it to form a wada or if ur unable to do that take a table spoon and put the batter forming a round shape into the pan.




• Fry till both the sides turn golden brown.




• Keep them aside.

For the dahi wadas

• Take 500grms of dahi and dilute it with equal quantity of water and add salt,ginger-garlic paste 1/4th tspn,green chilli and corianader paste 1Tspn.




• Transfer the wadas to this and garnish it with red chilli powder and coriander leaves.

You can also add bagar of red chillies,curry leaves,green cillies to it.

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