Saturday, January 3, 2015

Recipe – Mixed vegetable Paratha

(This is a perfect and healthy recipe for those who do not like eating vegetables)
Ingredients: 1.5 Cup Wheat flour, ¼ cup shredded carrot, 1/4 cup finely chopped capsicum,
2 tbsp finely chopped spring onion, 1/2 cup finely chopped cabbage, 2 tbsp finely chopped fenugreek leaves, 1 tsp crushed ginger-garlic,1/2 tsp turmeric powder,1/4 cup boiled and mashed green peas,1tbsp finely chopped coriander leaves,1 chopped green Chili, ¼ tsp garam masala powder, 1tsp coriander powder, ½ tsp red chili mirchi powder, Oil to sprinkle on paratha, Salt to taste.
-Heat 1tsp oil in a non-stick pan. Add Carrot, cabbage, capsicum, spring onion, fenugreek leaves and crushed ginger-garlic.
-Sprinkle salt and turmeric powder and sauté for 3-4 minutes or until vegetables are tender over low flame.  Add mashed green peas.
-Mix well and turn off the heat.  Cool the mixed vegetables for 5-7 minutes.
-Take 1 cup wheat flour, 1-tsp oil and salt in a bowl.  Add vegetable mixture, chopped coriander leaves, chopped green chili, red chili powder, garam masala powder and coriander powder.  Mix these properly.
-Kneed until smooth by adding small amount of water.  Grease its surface with little oil, cover and let rest for 7-10 minutes.
-Divide the dough into 8 equal parts and mold them into a small ball.  Take ½ of dry wheat flour in plate for dusting.  Take one dough ball; flatten it like petty and dust dry wheat flour over it.  Roll out the paratha.
-Place the paratha on hot Tava and cook over medium flame. Apply some oil around edges and spread over the paratha.  Flip it and reduce the fame to low. Cook until golden brown on both sides.
-Follow same process for remaining dough balls and enjoy delicious vegetable parathas with Mint Chutney or sauce.
-This is a perfect breakfast, brunch and can be enjoyed with evening tea.
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Sweet Potato with Chicken Soup-Recipe

(Chicken soup with mysterious twist of flavor)
Ingredients:- 750 ml chicken stock  of 500 gm chicken, 1 stalk lemon grass, 1 Sweet Potato peeled and cubed, 1tbsp lime juice, 6-7 button mushrooms, washed and cut in halves, 1-2 red chilies, 1 cup coriander finely chopped.
Preparation: Put the stock in a pan with lemongrass.  Let it simmer for about 20 minutes. Now add potato and let it cook till the potato is soft and tender. Add Lime juice, mushrooms, chili and shredded boiled chicken pieces.  Let it simmer for some time.

Serve hot garnished with coriander leaves finely chopped.
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Thursday, January 1, 2015

Tomatoes Rellenos - Recipe

(Tomatoes are used as container for delicious Spanish stuffing)
Preparation time: 20 min
Refrigeration time: 1.5 hr
Serves -6

Small tomatoes -12
Hard boiled eggs-6
Garlic mayonnaise-8tbsp
Chopped parsley-1.5tbsp
White break cumbs-1tbsp
Salt and pepper to taste
-Cut out the core of Tomatoes with a sharp knife and make a ‘+’ on other end.  Put these tomatoes in a pan of boiling water for 10 seconds, remove and plunge into a bowl of iced or very cold water to stop the tomatoes from cooking and going mushy.  Slice the top off the tomatoes and just enough of their bases remove the rounded ends so that they will sit squarely on the plate.  Remove the seeds and insides, either with a teaspoon or small sharp knife.
-Mesh the eggs with the mayonnaise, salt, pepper and parsley.  Stuff the tomatoes, firmly pressing the filling down.  Replace the lids at the jaunty angle.  If keeping for serving later, brush them with olive oil and black pepper to prevent them from drying out. Cover with cling film and keep.  Refrigerate for 1 hour and then slice with a sharp carving knife into rings. Sprinkle with chopped parsley and serve.
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Chatpate Chane (Spicy Dry Bengal Grams) – Recipe

Preparation time: 10 min+ soaking time
Cooking time: 20 min
Serves: 4

Bengal gram -02 cups
Oil – 2 tbsp
Bay leaf -1
Black Cardamom -1
Cumin seeds-1tsp
Coriander powder-2tbsp
Red chili powder-1tsp
Garam Masala-1tsp
Dry Mango Powder (Amchoor)-1tbsp
Carom Seeds-1/2 tsp
Coriander leaves and green Chilis to garnish
Salt to taste
-Soak the Bengal gram overnight or a minimum of 5 hours.  Boil the soaked Bengal gram with the bay leaf, black cardamom, 1tsp salt in 3 cups water till done.
-Heat oil in a pan.  Add the cumin seeds.  When seeds start to splutter, add all the other spices and mix well.
-Add some of the strained water to prevent burning of spices.  Cook till the oil separates.
-Add the boiled Bengal grams with the remaining water and toll well. Cook till all the water disappears.
-Serve hot garnished with coriander leaves and green chilies.
pic courtesy:

Yasai Tameh


-Seasonal vegetables -200 gm
-Japanese soy sauce -40 ml
-Chinese cabbage and bock choi -12gm
-Sake sauce-2 ml
-Olive oil -1tbsp
-Dark soy sauce: 2ml
-Ready all the ingredients and sauté all vegetables in 5 ml oil. Add Soy sauce.
-Add Dossinomoto sake dark soy sauce and stir fry.

-Serve hot.  You may add scallion to this dish as well.
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Crispy Potato with honey Chili sauce:


-Cut (Finger) potato-150 gm
-Honey chili sauce: 100 gm
-Scallion stamp -50 gm
-Corn flour -10 gm
-After readying all ingredients, coat the finger cut potato pieces with corn flour and deep fry it.
-Add honey chili sauce to the sauté potatoes.
-Garnish with scallion and serve hot.
 pic courtesy:

Vegetable suited with hot basil sauce:


-Fresh basil leaf -5gm
-Mixed vegetables -200 gm
-Corn flour -15 gm
-Corn flour liquid-3ml
-Light soy sauce-4ml
-Pepper corn-2gm
-After readying all ingredients mix the vegetables together and add corn flour to it and blend well before deep frying the mixture.
2. Take garlic sauté and make a sauce out of it, and mix it with the fried vegetables.

3. Garnish the dish with basil leaves and serve.
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