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Sabtu, 31 Mei 2014

NUTTY GOBHI MASALA / GOBI MASALA/ KAJU GOBHI/ CASHEW CAULIFLOWER

INGREDIENTS

2 medium sized or 1 big sized cauliflower cut into florets

2 large thinly sliced onions

3 medium sized pureed tomatoes

1 tbsp ginger-garlic paste

1 tsp garam masala

1 tsp coriander masla

1 tsp turmeric powder

For grinding:

1 tsp fennel seeds

1 stick cinnamon

8-10 cahewnuts

METHOD

Take enough water in saucepan with 1 tsp turmeric and bring it to boil. Add chopped and cleaned cauliflower florets. Cook for 5-10 minutes or till cauliflower is cooked. Drain and keep aside.

In a blender, grind fennel seeds, cinnamon, cashew nuts. Grind to make a smooth powder.

Now heat oil in a pan, add onions and cook till it turns golden. Add tomato puree and cook till it gets thick and oil leaves the sides.

Add in salt and other spices. Cook for sometime. Add cooked cauliflower and mix well with the masala.

Cover it and simmer for sometime so the masala is well coated all over cauliflower.

Now add cashewnuts powder masala and some water if needed. Cook for 8-10 minutes on a low flame till the masala is thick and coats vegetable well.

Turn off the gas and garnish with coriander leaves. Serve with chapatis.

Pictorial:

1. Take 8-10 cashew nuts, 1tsp fennel seeds and 1 cinnamon stick.

2. Grind it to form smooth powder. Keep aside.

3. Boil cauliflower in enough water with 1 tsp turmeric powder. Stain water and keep aside.

4. Heat some oil in pan.

5. Add thinly sliced onions. Saute till golden in color.

6. Add tomato puree.

7. Now add salt, garam masala, coriander powder.

8. Cook till it leaves side of pan.

9. Add boiled cauliflower. Mix well.

10. Let masala get well coated with gobhi.

11. Cover it and simmer for 5-10 minutes.

12. Now add cashew powder masala.

13. Add some water.

14. Mix well and cook for more 2-3 minutes.

15. Garnish with cashews and serve hot.

Jumat, 30 Mei 2014

BREAD PIZZA

INGREDIENTS
2 large sized chopped onion
2 large sized chopped tomato
1/4 cup sweet corn
1 small finely chopped capsicum
2-3 tbsp tomato sauce/pizza sauce
1 tsp pepper
1 tsp oregano (optional)
1 tbsp oil
2 tbsp butter
salt to taste

1/2 cup grated cheese (processed/mozzarella) or cheese slice
10-12 slices of bread (white/brown/multi-grain)

METHOD
1. In pan, add oil and butter, let butter melt. Add chopped onion and saute till it sweats, don't turn it brown.

2. Add chopped tomatoes. Cook till its water is absorbed. Cook on high flame.

3. Add sauce.

4. Add boiled corn and chopped capsicum.

5. Add salt, pepper and oregano.

6. Take bread slice and put generous amount of this mix.

7. Top it with grated cheese or you can put cheese slice.

8. Bake in pre-heated oven at 200�C for 10 minutes.

9. Slice and serve in breakfast or pacj in kids school lunch box.

IF YOU DON'T WANT TO USE OVEN, KEEP THIS BREAD SLICE IN NON-STICK PAN AND COVER WITH LID FOR 5-10 MINUTES ON LOW FLAME OR TILL IT BECOMES CRISPY FROM BOTTOM.

OR

MICROWAVE IT FOR 15 MINUTES OR TILL CHEESE MELTS.

Pictorial:

1. Saute onion till it sweats. Add chopped tomatoes. Cook till its water is absorbed.

2. Add tomato sauce, boiled corn, capsicum, salt and oregano.

3. Bake in pre-heated oven for 10-12 minutes or till it's crispy.

4. Slice and serve.

Kamis, 29 Mei 2014

EGG ROLLS

INGREDIENTS
5-6 eggs
1 tbsp whole wheat flour(Atta)
1 tbsp powdered oats
1 tbsp all purpose flour (Maida) (optional)
1 cup fresh spinach leaves
1 cup grated cheese
salt and pepper to taste
milk if required

METHOD
Saute roughly chopped spinach leaves till it shrinks to half. In a bowl, beat eggs well. Add all the flours.

Add some milk if batter is too thick. Add salt and pepper. Mix well. Put 1 tbsp oil in small non-stick kadai or pan.

Spread this mixture, let it cook till golden in color.

Flip it to cook other side. Transfer it into plate. Cut the egg from center. Roll both the circles. Cut it into rolls. Serve hot.

IF YOU WANT TO USE LESS EGGS REDUCE THE QUANTITY OF ALL THE INGREDIENTS TO HALF.

Pictorial:

1. Saute spinach in pan.

2. Till half in quantity or till it shrinks.

3. Take 1 tbsp whole wheat flour.

4. Add 1 tbsp wheat flour and 1 tbsp powdered oats.

5. 1 cup grated processed cheese.

6. Beat 5-6 eggs in a separate bowl.

7. Transfer eggs in flour mixture.

8. Add saute spinach.

9. Add salt to taste.

10. Heat oil in kadai.

11. Spread egg spinach mixture in it.

12. Let it cook.

13. Flip it and cook from other side.

14. Transfer it in a plate and cut it from center.

15. Like this.

16. Roll them.

17. Cut it and enjoy.

Rabu, 28 Mei 2014

SUPER MOM PARANTHA

INGREDIENTS

1 cup cooked leftover moong dal
1 cup whole wheat flour
1/2 cup powdered oats
1/2cup homemade rice flour
1/2 cup gram flour (besan)
1/2 cup grated carrot
1/2 cup grated bottlegourd
salt to taste

METHOD
Mix all the above ingredients and knead a dough. Make paranthas and serve with butter and curd.

Pictorial:

1. 1 cup daal, 1/2 cup grated carrot.

2. 1/2 cup grated bottle-gourd.

3. 1/2 cup besan (gram flour).

4. 1/2 cup rice flour and 1/2 cup powdered oats.

5. 1 cup whole wheat flour.

6. Salt to taste.

7. Knead a dough.

8. Make paranthas and serve with curd.

INSTANT MANGO YOGURT

INGREDIENTS
1 cup hung curd or thick yogurt

2 tbsp mango puree
1 tbsp condensed milk

METHOD
Make hung curd by hanging it in muslin cloth for about 2-3 hours. Mix mango puree and condensed milk. Mix them well. Chill it and serve.

Pictorial:

1. Take 1 cup hung curd.

2. Mix 2 tbsp mango puree.

3. Now goes 1 tbsp condensed milk.