Vegetable Uthapam || How to make Vegetable Uthapam...

Vegetable Uthapam is perfect example of a healthy Breakfast.

This is a south indian breakfast time dish.

Uthapam is a spicy recipe that can be enjoyed as a sanck or as a main dish i prefer to make uthapam as main dish for dinner..

It is always accompanied with coconut chutney or any pickles available at home. At restaurants and hotels,it is served with sambhar and coconut chutney. Apart from consuming it as a breakfast dish, it is also served on fasting days in southern regions of India.

Vegetable Uthapam Recipe :-

Ingredients :

2 cup rice
1 cup split black gram lentil (dhuli urad dal) 
3 onion

1/2  Capsicum

2 Tomatoes
2 green chilly
1 piece ginger  
1 tsp coriander leaves  
1 tsp salt
1/2 tsp red chilly powder  
oil

Method:

·    Soak rice and dal separately for about 6 hours.

·    Then grind them separately.

·    Mix them in a container and add salt.

·    Cover and leave for fermentation for 12 hours.

·    Finely chop ginger , onions ,tomatoes, capsicum ,green chilly and corriander.

·    Mix red chilly powder in  batter.

·    Heat a non stick pan/tawa and spread 1 tbsp batter on it.

·    Spread chopped vegetables on it.

·    Cook at low flame and grease it on the corners and turn it to cook the other side.

·    Serve it hot.

·    If the batter sticks on a tawa, add little salt to the oil and grease the corners so that uttapam will not stick on tawa.

·    Cook it at low flame to make it tastier.

Chocolate Sandesh || How to Make chocolate sandesh...

Hello ! Chocolate Lovers…

I am also big fan of chocolates so  I am using chocolates in my recipes… so here I got a simple dessert for u all..

A Fusion dessert ,made of home made indian cottage chesse and milk chocolate called Chocolate Sandesh..

For those who are not familier with Sandesh ,this is a soft milk cheese which is made by adding of lemon juice into boiling milk.When the whey is drained what is left is the soft cheese. When this cheese is packed solid and cut it is called paneer.

In India this is a famous from west Bengal , this milk cheese ( called chenna here )is kneaded till soft and used to make a variety of sweets of which Sandesh is one.

So , I an sharing recipe of sandesh with chocolate...

Step By Step Recipe Of Chocolate Sandesh :-

- Knead home made panner well with help of ur Palm..

 - Now min suger and drinking powder to paneer and make a smooth and soft dough..

- Make small small balls or ant other shape you like i have made balls and decorated it with chocolate rice..

Chocolate Sandesh Recipe:-

 Ingredients

120 gms cottage cheese 

3 tbsp powdered sugar

1 ½ tsp drinking chocolate powder

For garnish

Chocolate Rice as required.

METHOD

·         Remove the excess water from the cottage cheese and knead it.

·         In a bowl, add powdered sugar and drinking chocolate powder and mix.

·         Give shape to this mixture and place it in moulds.

·         Add chocolate rice on top and keep the sandesh on a plate.

·         Let the sandesh set for 30 minutes in the fridge.

·         Chocolate Sandesh is ready to eat.

Tawa Pulao || How to make Tawa Pulao (Mumbai Street Food Style)...

Tawa pulao is a popular Mumbai street food. It is called tawa pulao as it is prepared on same tawa in which they make pav bhaji.

 Pav bhaji masala is used to prepare this pulao. It is very easy to prepare and tastes delicious.

 Just like Pav Bhaji people in Mumbai are crazy for Tawa Pulao.  Let me tell you this Tawa Pulao  is sold on Mumbai Streets.

  In almost all corners, junctions or roads of Mumbai you will find Tawa Pulao as Pav Bhaji.  This recipe is instantly cooked with vegetables and tossed with Indian spices. It Can be cooked with left over rice.

All Bachelors and singles this recipe is specially for all of you guys. TAWA PULAO is Healthy ,Easy and simple to make. 

Serve Tawa Pulao with some raita, papad. Let me not keep you far away from this delicious recipe. I loved to share this Mumbai Special – Tawa Pulao .

Step by Step Recipe of Tawa Pulao :-

Cook basmati rice first in water to which some salt and a few drops of oil are added. the rice should be cooked well and the grains should be separate.

Melt butter in a pan and saute the cumin till they get browned.

Add Chopped Onions ,Ginger Garlic Paste and Saute till their raw aroma goes away , add chopped Tomatoes n capsicum ,Now mix pav bhaji masala ,red chilly powder n turmeric powder ,now finallyadd chopped steamed veggies –Peas ,Carrots , Potato, French bean ,corns and salt.

Stir and then add the cooked rice, Stir and mix gently and uniformaly.

Garnish Tawa Pulao with chopped Coriander leaves and drizzled with a few drops of lemon juice.

Serve Pulao With Onion-tomato Raita or yogurt accompanied with roasted Papad.

Tawa Pulao Recipe :-

Ingredients :-

for cooking the rice:

1 cup basmati rice or long grained rice

4 cups of water for cooking the rice

2 to 3 drops of oil

salt as required.

for the tawa masala:

1 medium capsicum/green bell pepper

2 large tomatoes

1 medium onion -

½ inch ginger + 2-3 garlic , or 1 tsp ginger garlic paste

¼ tsp red chili powder or add as required

¼ tsp turmeric powder (haldi)

2 tsp pav bhaji masala or add as required

½ tsp cumin seeds (jeera)

2 tbsp butter or oil or half-half of both

1 small to medium carrot

1 medium potato

½ cup green peas/matar, fresh or frozen

Chopped French Beans

Boiled Corn – 2tbsp

½ tsp lemon juice or as required

a few chopped coriander leaves (dhania patta) or parsley

salt as required.

Procedure :

Preparing the rice:

1.      rinse the rice grains till the water runs clear of starch. rinsing for a while, you will come to a stage when the water will become transparent during the rinse. if there is starch in the water, then the rice becomes sticky.

2.     soak the rice in enough water for 20-30 mins. drain and then add the rice to a pot.

3.     pour 4 cups water in the rice. add salt and few drops of oil.

4.     stir. cover and cook the rice till the rice grains are cooked well.

5.     the rice grains should be separate also cooked well.

6.     if the water begins to froth pushing the lid, then remove the lid or partly cover the pot with lid and cook the rice.

7.     don't cook the rice too much or make them mushy. this will spoil the texture of the pulao.

8.     in a strainer, add the cooked rice and let all the water drain away.

9.     gently fluff the rice with a fork.

10. once all the steam has passed from the rice, cover the rice with a lid so that the rice grains on top don't dry out.

11.  let the rice cool and you can proceed with the rest of the recipe.

for the tawa masala:

1.      steam the carrot, potato and green peas and Corn till all of them are cooked well in a steamer or pressure cooker.

2.     peel and chop the carrot and potatoes. keep aside.

3.     in a pan melt the butter. add the cumin and fry them till they get browned.

4.     add the finely chopped onions and saute till translucent.

5.     add the ginger garlic paste and saute till the raw aroma goes away.

6.     then add the finely chopped tomatoes and capsicum/bell pepper.

7.     stir and add all the spice powders - turmeric, red chili powder and pav bhaji masala.

8.     stir again and saute the whole mixture till you see butter releasing from the sides.

9.     add the chopped potato, carrot and peas,corn sprinkle salt and stir.

10. add the cooked basmati rice and gently mix the veggies with the rice.

11.  garnish with coriander leaves and sprinkle some lemon juice on the tava pulao.

12. serve tawa pulao with onion tomato raita or cucumber raita or plain yogurt accompanied with papad and pickle.

Tri Colored Paratha || How to make Tri Colored Paratha...

Tri colored Parantha is full of nutrition. its a blend of veggies n spices.

Kids don't want to eat Parathas with green veggies so this can be a great variation.

Everyone is attracted to different colors so here is a colorful paratha.

I have tried this parantha and I like it very much , you can serve this with mint chutney or ketchup.

Tri Colored parantha recipe given below :-

Ingredients :-

For Orange colour

Wheat Flour - 1/2 heaped cup
Carrots - 2
Chilli Powder  - 1/2 tsp
Salt a little
Oil a few drops

Method of Preparation

1. Chop the carrots roughly. Grind in a mixer along with the chilli powder and salt.

2. Take flour in a bowl. Add the carrot mix and the oil to it. Mix well. Add enough water and make into a dough.

Careful about the water as there is very little dough and carrot also has a lot of moisture

For Green Colour

Wheat Flour - 1/2 heaped cup
Spinach a handful (boiled)
Green Chilli - 1
Salt a little
Oil a few drops

Method of Preparation

1. Grind spinach in a mixer along with the green chilli and salt. Add a little water if need be.

2. Take flour in a bowl. Add the spinach mix and the oil to it. Mix well. Add enough water and make into a dough.

For Red Color

Wheat Flour - 1/2 heaped cup
Beetroot - 1

Salt a little
Oil a few drops

Ginger n Garlic paste – ½ tsp (optional)

Method of Preparation

1. Grind beetroot in a mixer along with salt and ginger n garlic paste. Add a little water if need be.

2. Take flour in a bowl. Add beetroot mix , salt and the oil to it. Mix well. Add enough water and make into a dough.

Now, Three colored Dough is ready.

Roll them into 3 logs and place them in a row. Join together slightly. Do not put too much pressure as we want to avoid them overlapping as much as possible.

Now rolling time.... Dip in flour while rolling as you will do for normal rotis.

Cook both sides in a pan and serve with side of your choice. The taste does not change much from normal Parathas. 

But the health factor is definitely high. 

Plus kids will love picking different sections with different colours :-) You can try the carrot , Beetroot and spinach 

 separately as well.

Paneer Tikka Dry || How to make paneer tikka Dry at home...

Paneer Tikka Dry is one of the best paneer recipe that can be served as starters.

The flavors’ in this recipe develop only during marination . So, I recommend you to marinate this over night...

this marination can be kept for two to three days and can be baked at the time when your guests come as it only takes 20 mins. I have tried this recipe many times at home.

Whenever, we used to go to restaurants we use to order this as starters so I decide to try this at home.

In fact it was much better than the paneer tikka served in the restaurants.

this recipe is for paneer tikka and not paneer tikka masala. Paneer tikka is dry where as paneer tikka masala is a gravied dish.

Paneer tikka is a great as starter which can be easily baked by anyone..

Step by Step method for paneer tikka is given below :-

-Take thick Curd/yogurt or hung curd in a bowl and smoothen the curd.

-Add ginger garlic paste and now add all the dry spices to curd.

Kashmiri red chilli powder , coriander powder , garam masala , turmeric powder ,ajwaeen , black salt and chaat masala.

-mix all the ingredients well and add lemon juice.

-Chop all the veggies in square shape of one inches.

-Chop paneer and cube them .best is to use homemade paneer.

- mix paneer and veggies into marinade.

-Mix all the paneer and veggies and keep everything to marinated well .

 cover and keep the marinated paneer and veggies in the refrigerator for 2 hours or more. This can be kept for overnight for best marination.

-They will become a little dry after 2 hours.

-then you can put all the pieces one by one in screwer 

or toothpick.

-arrange them on a plate or a rack. brush with some oil and keep in the oven. 

-after 10 minutes remove from the oven, turn the skewers, brush some oil and again keep in the oven.

  -remove after 10 or 15 minutes. Serve paneer tikka hot sprinkled with chaat masala along with mint chutney ,onion slices and lemon wedges.

Recipe for Paneer tikka dry given below :-

Ingredients :-

For paneer tikka :-

·         250 gms paneer/cottage cheese

·         1 large red Tomato

·         1 large green bell pepper/capsicum

·         1 medium size onion

For the marinade :-

·         200 gms hung curd/yogurt

·         1 tbsp ginger garlic paste

·         1 tsp ajwain

·         1 to 2 tsp kashmiri red chili powder

·         ½ tsp turmeric powder

·         1 tsp jeera powder/cumin seeds powder

·         1 tsp dhania powder/coriander powder

·         ½ tsp garam masala powder

·         1 tsp chaat masala

·         juice of half lemon

·         rock salt

·         oil for brushing

Instructions

veggies and paneer:

1.   chop the paneer in square shaped cubes.

2.   the veggies also should be chopped in square shapes.

3.   keep the chopped veggies and paneer aside.

 marinade:-

1.   in a large bowl, take the curd and whisk it till it becomes smooth.

2.   add ginger garlic paste and all the spice powders plus ajwain, including black salt.

3.   add the veggies and paneer to the marinade.

4.   marinate for atleast 2 hours or more in the refrigerator.

5.   remove after 2 hours and bring the marinated paneer and veggies at room temperature.

6.   skewer the veggies and paneer alternately on skewers or tooth picks.

7.   preheat the oven for 3 minutes at 180 degree celsius.

8.   on a rack or a plate arrange the paneer skewers.

9.   brush some oil on the veggies and paneer.

10.      bake the paneer tikka for 20-25 minutes at 180 degree celsius.

11. after 10 remove the skewers, and turn the skewers. brush some more oil.

12.      keep again in the oven and bake for a further 10-15 more.

13.arrange the panner tikka on a plate.

14.sprinkle some chaat masala on paneer tikka.

15.serve the yummy panner tikka with mint chutney and onion rings with lemon wedges.

Notes :-

to make paneer tikka on tava follow this:-

1. use a non stick tava so that paneer does not stick while frying.

2. add two tbsp besan in the marination.this will prevent the paneer from sticking to the tava and will give a nice taste.

If u want some variation :-

-Hang approx 1½ cup curd in muslin cloth for 30 minutes to prepare 1 cup hung curd.

 If it is watery, then hang it for 1 more hour.

-If you do not have non-stick griddle or non-stick tawa, then use regular tawa or griddle and add more oil while shallow frying to prevent it from sticking.

-Use Kashmiri red chilli powder for nice color. It is less hot but gives a nice color.

-Use tomato, yellow capsicum and baby corn for variation.

-Use sour cream if curd is not available.

-Tofu can be used as a substitute of paneer in this recipe.