16/10/2013

Sev Bread

This dish is my husband's innovation. Love to have this and fills your tummy completely. Derived from sev puri but with little extra ingredients. Easily prepared at home and is a very healthy dish. Can be served as a appetizer, evening snack, breakfast or as a substitute for meal. Do try it and let me know if you like it.

NOTE : 
  • Hot/mint/green chutney and tamarind/sweet chutney is used to add extra flavor. You can skip it if needed.
  • The 2 types of chutney prepared can be stored in an air tight container in a refrigerator and can be used for other purposes also.
  • You can use any kind of bread or even indian bread.
  • The garnishing can be adjusted as per the taste.
  • Chaat Masala is used for better taste.
Preparation Time : 5 Minutes

Cooking Time : 5 Minutes

Total Taken : 10 Minutes


Sev Bread

Ingredients:

For Sweet/Tamarind Chutney :
Dates4-5
Saltas needed
Tamarindlemon size
JaggeryDouble the amount of tamarind(2 lemon size)
Red chilly powder1.5 tsp
Chaat masala1 tbsp
Water1/2 cup

Sweet/Tamarind Chutney

Method :

  1. In a bowl, take water,dates,salt and tamarind. Either heat it on stove for 3-4 mints or in a microwave for 1.5-2 mints until it is warm enough.
  2. To it add jaggery and allow it to soak in that warm water for 10 mints so that jaggery dissolves in it.  
  3. After it cools, remove the seeds from tamarind and dates.
  4. In mixer jar, add only dates and tamarind by keeping the water as it is. Grind it into a smooth paste.
  5. Transfer the paste back into the same water (water with jaggery dissolved in it).
  6. In a wok, add the paste along with water and boil on a low flame.
  7. Add chilly powder and chaat masala.
  8. Allow it to boil and cool it before storing.

Ingredients:

For Hot/Mint/Green Chutney :
Mint Leaves1 Bunch
Coriander Leaves1/2 Bunch
Saltas needed
Green Chillies12
Garlic5 cloves
Cumin powder1 tsp
Lime Juice(optional)1-2 tbsp
Wateras needed

Hot/Mint/Green Chutney

Method :

  1. Wash mint leaves and coriander leaves nicely.
  2. In a mixer jar, add mint leaves,coriander leaves,green chillies,garlic,cumin powder and salt. Grind it into a smooth paste by adding sufficient amount of water.
  3. Can add lime juice if needed and can be stored in an air tight container.

Ingredients: Arrangement of ingredients for Sev Bread

For Sev Bread :
Plain Bread/Toast Bread2
Coriander Leavesfinely chopped
Chaat Masalaas needed
Boiled Potato1 finely chopped
Tomatoesfinely chopped
Onionsfinely chopped
Sweet/tamarind chutneyas needed
Green/hot/mint chutneyas needed
Spicy Sev/Sev puri's sevas needed
Tomato Sauceas needed


Method :

  • Spread tamarind/sweet chutney and hot/green/mint chutney evenly onto one slice of bread using a knife.
  • Spread finely chopped potato,tomato and onions on top of it.
  • Sprinkle chaat masala.

  • Keep another slice of bread on top of it.
  • Spread tomato sauce evenly onto one side of bread using a knife.
  • Sprinkle some khara/spicy sev or sev puri's sev on top and garnish with coriander leaves.
  • Serve and enjoy the taste.

Sev Puri / Sev Poori

India is well known for it's chaat items. The taste of chaat items varies among different states. Sev puri is famous in the streets of Mumbai. My favourite chaat item which can be easily prepared at home and is a very healthy dish. Everybody loves this and can be served as a appetizer, evening snack or as a substitute for meal.

NOTE : 
  • Hot/mint/green chutney and tamarind/sweet chutney is used to add extra flavor. You can skip it if needed.
  • The 2 types of chutney prepared can be stored in an air tight container in a refrigerator and can be used for other purposes also.
  • You can use pani puri's puri,sev puri's puri or even papdi.
  • The garnishing can be adjusted as per the taste.
  • Chaat Masala is used for better taste.
Preparation Time : 5 Minutes

Cooking Time : 10 Minutes

Total Taken : 15 Minutes

Yield : 3-4 servings


Sev Puri/Sev Poori


Sev Puri/Sev Poori

Ingredients:

For Sweet/Tamarind Chutney :
Dates4-5
Saltas needed
Tamarindlemon size
JaggeryDouble the amount of tamarind(2 lemon size)
Red chilly powder1.5 tsp
Chaat masala1 tbsp
Water1/2 cup

Sweet/Tamarind Chutney

Method :

  1. In a bowl, take water,dates,salt and tamarind. Either heat it on stove for 3-4 mints or in a microwave for 1.5-2 mints until it is warm enough.
  2. To it add jaggery and allow it to soak in that warm water for 10 mints so that jaggery dissolves in it.  
  3. After it cools, remove the seeds from tamarind and dates.
  4. In mixer jar, add only dates and tamarind by keeping the water as it is. Grind it into a smooth paste.
  5. Transfer the paste back into the same water (water with jaggery dissolved in it).
  6. In a wok, add the paste along with water and boil on a low flame.
  7. Add chilly powder and chaat masala.
  8. Allow it to boil and cool it before storing.

Ingredients:

For Hot/Mint/Green Chutney :
Mint Leaves1 Bunch
Coriander Leaves1/2 Bunch
Saltas needed
Green Chillies12
Garlic5 cloves
Cumin powder1 tsp
Lime Juice(optional)1-2 tbsp
Wateras needed

Hot/Mint/Green Chutney

Method :

  1. Wash mint leaves and coriander leaves nicely.
  2. In a mixer jar, add mint leaves,coriander leaves,green chillies,garlic,cumin powder and salt. Grind it into a smooth paste by adding sufficient amount of water.
  3. Can add lime juice if needed and can be stored in an air tight container.

Ingredients: Arrangement of ingredients for Sev Puri

For Sev Puri :
Puri/pooricrushed 8-10
Coriander Leavesfinely chopped
Chaat Masalaas needed
Boiled Potato1 finely chopped
Tomatoesfinely chopped
Onionsfinely chopped
Sweet/tamarind chutneyas needed
Green/hot/mint chutneyas needed
Spicy Sev/Sev puri's sevas needed


Method :

  • In a plate, arrange sev puri.
  • Spread finely chopped potato,tomato and onions on top of it.

  • Add sweet/tamarind chutney and green/hot/mint chutney as needed.

  • Sprinkle chaat masala.
  • Sprinkle some khara/spicy sev or sev puri's sev on top and garnish with coriander leaves
  • Serve and enjoy the taste.

Masala Puri

India is well known for it's chaat items. The taste of chaat items varies among different states. Masala puri is famous in the streets of Karnataka. Can be easily prepared at home and is a very healthy dish. Everybody loves this and can be served as a appetizer, evening snack or as a substitute for meal.

NOTE : 
  • Traditionally, hot/mint/green chutney and tamarind/sweet chutney is used to add extra flavor. You can skip it if needed.
  • The 2 types of chutney prepared can be stored in an air tight container in a refrigerator and can be used for other purposes also.
  • Prepare gravy masala/ragda the previous day for better taste.
  • Let the gravy masala/ragda be hot while serving for better taste.
  • Eat as soon as you serve else puri will become very soft and looses it's taste.
  • You can use pani puri's puri,sev puri's puri or even papdi.
  • Gravy masala/ragda goes well with dosa,chapati,poori and parathas also.
  • The garnishing can be adjusted as per the taste.
  • Chaat Masala is used for better taste.
Preparation Time : 15 Minutes

Cooking Time : 10 Minutes

Total Taken : 25 Minutes

Yield : 3-4 servings


Masala Puri
Masala Puri

Ingredients:

For Gravy Masala / Ragda :
Cooked Pigeon peas/fresh green peas1 bowl
Turmeric Powder / Haldi1/2 tsp
Saltto taste
Chaat masala1 tbsp
Red Chili Powder1 tsp
Garlic Ginger Paste1 tsp
wateras required
Pepper powder1/4 tbsp
Cumin powder1/2 tbsp
Boil pigeon peas/fresh green peas.


Masala Puri Gravy/Ragda

Method :

  1. In a Mixer jar, add cooked/boiled pigeon peas/fresh green peas along with garlic ginger paste and grind it into a fine paste.
  2. Transfer the paste from a mixer jar into a pan and add sufficient amount of water to form a thick gravy.
  3. Boil the gravy by adding salt,pepper powder,turmeric powder,chaat masala,cumin powder and red chilly powder.
  4. Stir and reduce flame.
  5. Allow it to boil and switch off the flame. So our masala puri gravy/ragda is now ready. Next is to prepare 2 types of chutney(i.e., sweet/tamarind and hot/mint chutney)

Ingredients:

For Sweet/Tamarind Chutney :
Dates4-5
Saltas needed
Tamarindlemon size
JaggeryDouble the amount of tamarind(2 lemon size)
Red chilly powder1.5 tsp
Chaat masala1 tbsp
Water1/2 cup

Sweet/Tamarind Chutney

Method :

  1. In a bowl, take water,dates,salt and tamarind. Either heat it on stove for 3-4 mints or in a microwave for 1.5-2 mints until it is warm enough.
  2. To it add jaggery and allow it to soak in that warm water for 10 mints so that jaggery dissolves in it.  
  3. After it cools, remove the seeds from tamarind and dates.
  4. In mixer jar, add only dates and tamarind by keeping the water as it is. Grind it into a smooth paste.
  5. Transfer the paste back into the same water (water with jaggery dissolved in it).
  6. In a wok, add the paste along with water and boil on a low flame.
  7. Add chilly powder and chaat masala.
  8. Allow it to boil and cool it before storing.

Ingredients:

For Hot/Mint/Green Chutney :
Mint Leaves1 Bunch
Coriander Leaves1/2 Bunch
Saltas needed
Green Chillies12
Garlic5 cloves
Cumin powder1 tsp
Lime Juice(optional)1-2 tbsp
Wateras needed

Hot/Mint/Green Chutney

Method :

  1. Wash mint leaves and coriander leaves nicely.
  2. In a mixer jar, add mint leaves,coriander leaves,green chillies,garlic,cumin powder and salt. Grind it into a smooth paste by adding sufficient amount of water.
  3. Can add lime juice if needed and can be stored in an air tight container.

Ingredients: Arrangement of ingredients for Masala Puri

For Masala Puri :
Puri/pooricrushed 8-10
Coriander Leavesfinely chopped
Masala Gravy/Ragdaas needed
Boiled Potato1 finely chopped
Tomatoesfinely chopped
Onionsfinely chopped
Boiled Peas1 Cup
Sweet/tamarind chutneyas needed
Green/hot/mint chutneyas needed
Spicy Sev/Sev puri's sevas needed


Method :

  1. In a plate, add crushed puris.
  2. On that pour masala gravy/ragda. Remember, gravy masala or ragda should be hot for better taste.
  3. Spread finely chopped potato,tomato and onions on top of it.
  4. Add sweet/tamarind chutney and green/hot/mint chutney as needed.
  5. Sprinkle some khara/spicy sev or sev puri's sev on top and garnish with coriander leaves.
  6. Serve hot and enjoy the taste.

02/10/2013

Vegetable Pulao

Well, this is the best dish for the bachelor's and freshers to start with. I had previously posted a recipe for white vegetable pulao but this is bit different from it in terms of color as well as taste. This is my mother's recipe. It takes less time and also fills your stomach. I will be using green chutney, which can be prepared and stored in fridge for a week or two and can be used for other dishes also.

NOTE :  
  • Can add any vegetables of your choice or can try with chicken, mutton or egg also .
  • Need not have to use exactly the same vegetables what I have used.
  • Number of green chilies depend on how spicy they are. I am using 6 as mine are not very spicy.
  • You can cut the vegetables to the shape you want.
  • Optional - Can use coriander leaves at the end to garnish.
  • I am non adding exactly 2 glass water for 1 glass rice grains so as to prevent it from getting overcooked. If you like it to be overcooked or if you are scared to add less water or if you  are trying to cook rice using not exactly twice the amount of water for the first time then you can follow the ratio that you always use.  
  • Tip : Although, rinsing and soaking rice grains is not necessary, it does help to lighten the grain. Soaking times can be from 5-30 minutes. The longer the soaking, the shorter the cooking time.
  • Can add lime water while adding rice grains or on opening the lid after whistles.  
Time Taken : 10- 15 Minutes

Yield : 3 servings

Ingredients:

For Green Chutney :
Ginger / Adarak2 inch
Garlic / Lasun
Onion 1
Coriander Leaves1/2 bowl
Pudina Leaves1/2 bowl
Green Chilies3-4

To be Chopped  :
Carrot1/2 
Onion 1/2 finely chopped
Beans4-5
Green Peas1/2 glass
Lime Water3 tbsp

Others:
Oil / Ghee4-5 tbsp
Rice Grain1 Glass
Turmeric Powder / Haldi1/2 tbsp
Garam Masala Powder1/2 tbsp
Waterlittle less than 2 Glass
Saltas needed

Wash and drain the rice grains.

Method :

  1. Take a cooker. Add oil / ghee.
  2. Once the oil / ghee heats up. Add Green chutney and chopped onions. Fry it until the color slightly changes to brown. Add salt, turmeric powder and garam masala powder.
  3. Now add vegetables one by one and fry them for 2-3 minutes. At this time you will get a nice aroma of vegetable flavors. Add rice grains and fry it along with vegetables in the oil / ghee for 2-3 minutes.

      4.  Add water and check the salt. 
      5.  Add lime water and close the lid and keep the stove on high flame.
      6.  Wait for 1-2 whistles. Open the lid after it cools and serve it when hot.
    

Cutlet

Cutlets are very easy to prepare at home. Can have it in the evening as snack along with a hot cup of tea or a coffee. You can also add any vegetables you like to add extra nutrition and to make it more healthy ;). I love cutlets especially when they are hot so do try it this way.


NOTE : 
  • Can use finely chopped boiled vegetables like beetroot, carrot, beans etc
  • I am using potatoes,Onions and peas.
  • You can also use rice flour instead of rice.
  • Adding bread helps in crispiness. 
  • Green chilies or red chilly powder can be added as per your preference.
  • I am not using garlic and ginger so as to make it simple but you can also try along with it.
  • Use breads by removing it's crusts or sides.
  • Can use corn flour solution(1 tbsp corn flour dissolved with 1-2 tbsp water) to dip cutlets before rolling it over rava. This helps cutlet to become sticky and to get coated with rava easily. You can also skip this step as the cutlet dough itself is very sticky. I would recommed this step only if you feel that your dough is not sticky enough.
  • You can either shallow fry or deep fry cutlets. I have shallow fried them.
Preparation Time : 10 Minutes

Cooking Time : 5 Minutes

Total Taken : 15 Minutes

Yield : 3-4 servings


Cutlet
Cutlet

Ingredients:

Breads with no bread crusts4-5 nos
Onion1 finely chopped
Cooked Rice / Rice Flour1 bowl /1 cup
Boiled Potato3
Saltas per taste
Cumin Seeds / Jeera1 tbsp
Wateras needed
Peas1/2 bowl
Turmeric Powder1 tbsp
Garam Masala Powder(optional)1/2 tbsp
Coriander Powder(optional)1/2 tbsp
Oil2 tbsp
Coriander Leavesas needed
Green Chilies4-5 or as needed finely chopped
Thin or Small Rava / Semolina1/2 Cup
Boil potatoes nicely. On cooling, peel its skin off and smash it completely.




Method :

  1. Heat oil in a pan. Add cumin seeds, onions and little salt. Fry until onions turn little brown.
  2. Dip breads in little water and smash it along with cooked rice and mix well.
  3. Add the fried onions and cumin seeds to it along with smashed potatoes, peas, turmeric powder, garam masala powder, coriander powder, green chilies, salt and coriander leaves.
  4. Knead until a nice and sticky dough is formed. Use water if needed.
  5. Make equal sized ball out of the dough and flatten the balls a little bit by pressing them in between your palms.
  6. Drop the cutlets gently in a bowl with rava and make sure it is coated with rava on both it's sides.
  7. Heat oil by spreading it all over the pan. Now shallow fry cutlets on both sides until they become crispy and turn into golden brown color.
  8. Switch off the flame and Serve hot with tomato sauce or mint chutney.