Friday, October 23, 2015

Rawa Upma



Rawa Upma Recipe


Ingredients:-
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


 














Ingredients:-
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.


Wednesday, October 7, 2015

Cheese Dip Rice



Cheese Dip Rice Recipe


 









 
Ingredients:-
Vegetable salad
Rice - 1 cup
Olive oil - 2 tablespoons
Tortilla cheese dip - 2-3 tablespoons
Water - 2 cups
Vegetable stock - 1 teaspoon
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How to make cheese dip rice:-

  • Cook the rice with water and vegetable stock seasoning.
  • To cooked rice (pour away any excess water), add olive oil, cheese dip and mix well.
  • Add vegetable salad (full leaves without chopping) and mix well.
  • Refrigerate and serve cold.


Friday, October 2, 2015

Spicy Baby Potatoes



Spicy Baby Potatoes Recipe












Ingredients:-
Baby potatoes              500 g
Oil                                  2 to 3 tbsp
Asafetida powder          a pinch
Mustard                         ¼ tsp
Cumin                           ¼ tsp
Split urad dal                ¼ tsp
Curry leaves                  few
Small onions               10 to 15
Turmeric powder           ¼ tsp
Salt to taste
Red chilly                        2 or 3
Urad dal                          1 tsp
Chana dal                        1 ½ tsp
Black peppercorns        ½ tsp
Coriander seeds            ½ tsp
Oil                                    ½ tsp

How to make spicy baby potatoes:-

  • Heat ½ tsp oil in a fry pan. Dry roast the red chilies, lentils, black peppercorn, coriander seeds.
  • Keep tossing till rich aroma arises. Allow them to cool and grind it to fine powder.
  • Wash baby potatoes and pressure cook till soft. Cool and peel the skin.
  • Prick them with a tooth pick to make small holes in each of them & keep aside.
  • Add 2 tbsp oil to the fry pan.
  • Once hot, add dash of asafetida powder. Add mustard, cumin, split urad dal, curry leaves and wait to crackle.
  • Add finely chopped onions and saute them till golden brown.
  • Stir in the cooked potatoes.
  • Add turmeric powder and salt. Toss gently so that the baby potatoes get coated evenly with oil.
  • Add the spice powder and cook the potatoes on low flame.
  • Keep turning the potatoes, so that it turns golden brown all over.
  • Once potatoes get a lovely crisp brown texture with the spices, remove from flame.
  • Enjoy this savory dish with rice or chapattis.