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Showing posts from August, 2011

Vegetable Pakora (Fitters)

Pakora is a fried snack found in south Asia. Pakoras are an all-time favorite snack in India. Perfect for a rainy day or a cocktail party. Pakoras are delicious paired with a cup of hot spicy Indian Chai. Pakoras are made with different vegetables, which are dipped in a spicy besan (gram flour) batter and deep-fried. When onions, on their own, are prepared in the same way, they are known as onion bhaji.My friend Sunita is our bhaji queen. She prepares awesome bhajis and in every party or potluck we have her bhajis are a must.Today the recipe has more than just onions. It have a lot of vegetables and you can always add or remove what ever you want.Ingredients:Besan: 1/2 cupOnion: 1 large Thinly SlicedOnion: 1 large cut into small cubesCauliflower: 1/2 cup broken into small floretsCarrot: 1 medium size cut into small cubesGreen Peas: 1/4 cupGinger: 1/2 inch finely choppedGreen chillies: 2-3 finely chopped Cilantro : 1 tbsp finely choppedSalt : as per tasteCumin Seeds : 1 tspRed Chili Pow…

Papri Chaat

Papri Chaat, Paapri Chaat or Papdi Chaat is a North Indian fast food. Chaat is an indic word which literally means licks, is used to describe a range of snacks and and fast food dishes; papri refers to crisp fried dough wafers made from refined white flour and oil.
Ingredients: PaapriBoiled Potato: 2 mashedChickpeas: boiled 1/2 cupSev: 1 cupChopped Onion: 1 cupGreen Chillies: Chopped 1-2Chopped Tomato: 1 cupCoriander leaves: chopped 1/2 cupGreen ChutneySweet ChutneyCurd: 1 cup sweetened. Green Chutney Recipe
Ingredients: chopped fresh coriander leaves: 2 cupsfresh pudina/mint leaves: 1 cup 2-3Grren chillies: 2-3lemon juice: 2 tbspswater: 2 tbspssugar: 1 1/2 tsps
Salt: 1 pinch
Sweet Chutney Recipegrated jaggery (adjust): 3/4 cupdates : 10-12tamarind (de-seeded) : small orange sizedchilli pwd: 3/4 tspsaunf pwd (optional): 1/2 tspcumin pwd: 1 tspWater: as requiredSalt: as per taste.
Procedure: To make green chutney grind together all the ingredients for the chutney and refrigerate it till use.Fo…

Suji ka Halwa

Halwa refers to many types of dense, sweet confections , served across the Middle East, South Asia, Central Asia, West Asia, North Africa, and the Jewish world.
Various types of halva from India are distinguished by the region and the ingredients from which they are prepared. The most famous include sooji (or suji) halwa, aate ka halwa, moong dal ka halva, gajar halwa , dudhi halwa, chana daal halwa , and Satyanarayan halwa (variation of suji halwa, with the addition of detectable traces of banana), and kaju halva (cashew nut).
Today I would be sharing the recipe for sooji ka halwa.
Ingredients: Suji : 1 cupMilk : 1cupSugar: 3/4 cupGhee: 2 tbspSalt : 1 pinchCashew : broken 2-3 tbsp
Procedure: Heat the ghee in a pan, add the Suji and roast it till it turns in light brown color. Remove from the pan and keep aside. Combine 1 cup of water, milk, sugar, and pinch of salt, mix well bring it to boil. Add the roasted sooji and stir continuously till sugar syrup and suji get mixed throughly. Add the cas…

Paneer Butter Masala

Paneer butter masala is also known as Paneer Makhani is a popular vegetarian dish. This dish combines paneer in a butter sauce. Butter Paneer Masala is a rich entree made with Indian cheese and a creamy sauce. It can be prepared either with store bought cheese or home made cheese.
Ingredients: paneer: 1/2 lb (cubed)tomatoes:2 mediumButter: 1/2 tbspgreen chili: 1-2ginger: 1/4 inchgreen peas (optional): 1/2 cup yogurt: 1/2 cup whippedoil: 2 tbs Pinch of asafetida (hing)
cumin seeds (jeera): 1 tbs coriander powder (dhania): 1 tbs turmeric (haldi): 1/2 teaspoon red chili powder (lal mirch):1/2 tbsbay leaves (tajpat): 2 salt: as per tastegaram masala: 1/2 tbs cornstarch: 1 teaspoonchopped cilantro (Green coriander): 2 tbssugar (optional): 1 tbsProcedure:
Deep-fry the paneer on low-medium heat until the paneer has a little gold en- brown color. Set aside.
Blend tomatoes, green chilly and ginger to make a puree.
Heat the oil in a saucepan. Test the heat by adding one cumin seed to oil; if seed crac…

Chicken Biryani in Rice cooker

I bought a new rice cooker few days back and since then haven't stopped experimenting on it. I used to think its just for cooking rice or steaming meat and veggies. I went through the whole recipe book that came along with it but ended with nothing. It has great recipes but they are not exactly what we prefer to eat. So I did a little research on my own.
I have always made biryani the same way layering the half cooked chicken and half cooked rice and cook it over the heater in a cover pot. But most of the time I ended up with a small of portion of the masala, chicken and rice burning .So would go to a restaurant and eat briyani rather than going through all the trouble.
After buying the rice cooker I decided to give chicken biryani one more shot in the rice cooker. I thought what the heck it can't be any worst :)
And I am glad that I tried. It turned out amazing. It had every thing one looks for in a good biryani, aroma, flavor and juicy chicken.
So here we go...