Tuesday, April 5, 2016

Green Chili Fry Recipe

Green Chili Fry


             Green chilies – 100 grams
             Besan (gram flour) – 1 teaspoon
o    Lime juice – 1/2 tablespoon
o   Salt – 3/4 teaspoon (adjust to taste)
o        Mustard seeds – 1 teaspoon
     Nigella (Kalonji) seeds – 1/2 teaspoon
o        Asafetida powder – a pinch
o        Mustard oil – 1 tablespoon

How to make green chili fry:-
·        Clean and wipe the green chilies absolutely dry.
·        Make a vertical slit in each chili.
·        Crush the mustard seeds coarsely.
·        In a pan, heat a tablespoon of mustard oil to smoking point.
·        To the hot oil, add asafetida powder, nigella (kalonji) seeds and coarsely crushed mustard seeds.
·        Set the heat to low, and let the seeds splutter for a few seconds.
·        Toss the green chilies in salt, and add them to the hot spiced oil. Move the chilies around so that they are coated evenly in the oil.
·        Cover and cook for 5-6 minutes, tossing the chilies every other minute.
·        Uncover the pan, scatter besan over the chilies. Stir and cook till the besan has soaked up the oil and browned.
·        Add lime juice, stir again and turn off the heat. When the green chili fry cools to room temperature, transfer to a clean, dry, non-reactive container.
·        Let green chili fry sit for at least a few hours before serving.
·        Green chili fry stays good for 2-3 days at room temperature.

Friday, October 23, 2015

Rawa Upma

Rawa Upma Recipe

2 cups of rawa or sooji 
1 cups of diced and boiled mixed vegetables (carrots, green peas, cauliflower) (in equal ratio) 
1 medium size onion
2 green chilies (or as per taste)
1 tablespoon of chopped curry leaves
1 tablespoon ginger finely cut
1 teaspoon mustard seeds
1 teaspoon dhuli (washed) urad dal
2 tablespoon of oil 
¼ teaspoon salt or salt to taste
For Garnish
7-8 roasted cashews

How to make Rawa Upma:-

Roast Rawa (cream of wheat) in a non-stick pan till golden brown. Keep it separately.

Put the required oil and add mustard seeds and black Gram Dal or Dhuli Urad.

When it starts fluttering, put chopped onions, green chilies, curry leaves and finely cut ginger

When onion turns brown add the roasted Rawa and saute nicely. Add salt and cooked vegetable (optional) and saute nicely.

Then in a medium flame add about 4 cups of luke warm water and mix well.

To avoid lumps keep on stirring till the Upma.

Serve hot with coconut chutney.

If desired add roasted cashews before serving.

Saturday, October 17, 2015

Mongolian Paneer

Mongolian Paneer Recipe


200 gms cottage cheese (paneer) cubes or triangles
4 baby corns (each cut into 4 slices)
1 cup carrot shredded
1 small onion cut into slices
8 green chilies cut into slices
8 cloves garlic minced
2 tsp sweet chili sauce
1 tsp soya sauce
1/2 tsp red chili flakes (store bought)
1 tsp peanut powder
1/4 tsp pepper powder
1 tsp butter
Salt to taste

How to make Mongolian Paneer:-

  • Melt the butter in a pan and add green chilies along with the garlic. Fry for few seconds.
  • Add carrot, onion, baby corns and salt. Stir for 2-3 minutes.
  • Now mix sweet chili sauce and pepper powder.
  • Stir for some time without stopping.
  • Simmer the gas and add 1 cup of water.
  • Cook until all veggies become tender.
  • Add paneer and soya sauce. Cook for about 2 minutes.
  • Finally add peanut powder and red chili flakes.
  • Serve hot as it is.