Saturday, October 29, 2011

DABELI (Kacchi Dabeli)

DABELI  (Kacchi Dabeli)
For The Stuffing:
  1. Potato – 4 medium size boiled and mashed
  2. Sugar – 3 tsp
  3. Salt - To taste
  4. Lemon juice – 4 tsp
  5. Dabeli Masala – 4 tsp
  6. Oil - 2 tsp
  1. Heat oil in a kadahi, wok or frying pan.
  2. Add Dabeli masala, add sugar, salt, mashed potato and lemon juice.
  3. Sauté for a minute (2-3mins) and mix well.
  4. Transfer to any plate or bowl. 
Coriander Chutney:
  1. Coriander Leaves – 1 bunch (aprox. 1 cup)
  2. Garlic Cloves – 3
  3. Green chili – 2-3 pcs
  4. Salt – To taste
  1. Add above items with little water in a mixer grinder jar and make a thick paste.

 Imli Paste: (Sweet Chutney)
  1. Imli – 1 /4th cup Paste
  2. Salt – 1 ½ tsp
  3. Sugar – 6-8 tsp
  4. Roasted Cumin powder – 1/4th tsp
  5. Black Pepper Powder – 1 /4th tsp

  1. Mix all things and make a liquid thick paste. Use seedless IMLI or remove the seeds while making the paste.

  1. Heat 1/2tsp oil in kadahi.
  2. Add Imli (Tamarind) paste, salt, and sugar.
  3. Cook for 10-15 mins on medium flame, keep stirring occasionally.
  4. Add Pepper powder and roasted cumin powder and mix well.
  5. Remove from flame.

 Garlic Chutney (Lehsun Ka Chutney):
  1. Garlic - 1/2 cup peeled and roughly chopped
  2. Chilli Powder - 3-4 tsp
  3. Salt to Taste.

  1. Add all the things with little bit water in Mixer grinder jar and make a thick paste.

 Masala Peanut:
  1. Peanut - 1/2 cup
  2. Chilli - 1/4th tsp
  3. Salt - 1tsp
  4. Oil – 1 tsp

  1. Heat oil in kadahi.
  2. Add peanuts and fry them on medium flame for 5-6 minutes or until little golden.
  3. Add chili powder and salt.
  4. Mix well and let it cool for few minutes.

Making Dabelis:
  1. PAV (Dinner Rolls) - 2 pav per person (As you want)
  2. Pomegranate - 7 tsp
  3. Chopped coriander leaves (cilantro) - 5 tsp
  4. Thin Sev - 1/2 cup
  5. Chopped Onion - 1/4 cup
  6. Butter - 1 tsp per PAV

  1. Take a PAV and slit horizontally without cutting through.
  2. Spread garlic chutney, sweet chutney & coriander chutney.
  3. Now put 2 tsp of stuffed potatoes, add onion, pomegranate, peanut and sev in between the two halves.
  4. Place the stuffed PAVs on a hot TAVA/ griddle.
  5. Press lightly and toast on both sides with little bit butter (1 tsp per PAV).
Serve hot.
Repeat steps 1 to 5 to make more dabelis.

Wednesday, September 28, 2011

Gobi Aloo Bhaja (Gobi Aloo Fry)

Gobi Aloo Bhaja,Cauliflower Potato Fry
Ingredients: ( To make -2ppl)
  1. Cauliflower - 2cups florets (Cut lengthwise, little thick, for example: cut 1floret into 4parts lengthwise)
  2. Potato - 1medium size ( Peel and cut lengthwise)
  3. Cumin seed - 1tsp
  4. Turmeric Powder - 1/2tsp
  5. Green chili or red whole chili - 2pcs
  6. Salt to taste
  7. Oil - 4-5tsp or (You can use 2-3tsp oil, as needed)
  8. Bay Leaf - 1pc
  9. Coriander leaves - 2tsp (Chopped) (For garnishing)

  1. Heat oil in a kadahi, pan or wok .
  2. Add cumin seeds, bay leaf, green chili.
  3. When the cumin seeds begin to crackle, add cauliflower, potato, turmeric salt and fry it on medium flame and  ( If you want to use garlic paste , then add garlic paste also)
  4. Cover it for 3-4min on medium to low flame.(If its sticking then sprinkle 2-3tsp water)
  5. Remove the cover and continue to stir fry till the cauliflower and potatoes are cooked in little golden brown color.
  6. Garnished with corainder.
  7. Serve hot bhaja  with Roti, Paratha,Puri.

Tuesday, September 27, 2011

carrot cheese paratha

(Carrot cheese paratha, Potato cheese carrot paratha, Gajar aloo paratha)
Ingredients: ( 6 parathas)
For making dough:
  1. Wheat flour (Atta) - 2cups
  2. Kaloongi (Mangrella, onion seed) - 1/4th tsp
  3. Ajwain (Carom seeds,Ajowan caraway) - 2-3 pinchs
  4. Ghee or Oil - 2tsp
  5. Salt to taste
  6. Water to knead as required
Method: How to make dough:
  1. Put flour in a large bowl.
  2. Add kalongi, ajwain, oil, salt and mix it.
  3. Now add a little water at a time and start to mix the flour to form a dough. 
  4. Knead well till you get a uniform dough ( Soft dough)
  5. Cover with wet cotton cloth so dough doesnot dry.
Stuffing Method:
  1. Boiled potato- 2pcs medium size
  2. Carrot - 1/4th cup fine grated
  3. cheese - 1/4th cup shredded
  4. Roasted cumin powder - 1tsp
  5. Garam masala powder - 1pinch
  6. Green chilli - 1/4tsp chopped (As you needed)
  7. Salt to taste
Method - How to make stuffing:
  1. Peel  and mash the potatoes.
  2. Add grated carrot, green chilli,Garam masala powder roasted cumin powder, salt and mix it well.

Making stuffed paratha:
Ghee or oil - for making parathas

  1. Divide the dough in to small balls and roll it out into a small circle (3inch diameter) with medium thickness.
  2. Take a portion of the potato mixture and 1tsp shredded cheese  in the center of the rolled dough and sprinkle 2-3pinch of wheat flour on it.
  3. Take it in your palm and enfold the filling and pinch off the excess dough.
  4. Gently pat the stuffed paratha in the palm.
  5. Apply wheat flour on the stuffed dough.
  6. Gentle roll the stuffed dough with a rolling pin (BELAN).
  7. Roll it into a round shape (around 8-9inch diameter).
  8. Put the rolled paratha on a hot pan or griddle or tawa.
  9. Turn it over when it changes color slightly you will see the paratha change color and puff in a different places.
  10. Brush (Grease, spread) oil or ghee on paratha.
  11. Then flip the paratha over and again spread ghee on it.
  12. Cook until both sides are cooked and light golden brown in color.
  13. Serve hot with Curd (Dahi, yogurt), Chutney, Ketchup.
Note: for kids
  1.  sprinkle cheese on hot paratha.
  2. Serve it like pizza.

Tuesday, August 30, 2011

Veggie Swirls

Ingredients: (4-6ppl)
  1. Boiled Chopped potato - 1/4th cup
  2. Bell Pepper (Capsicum) - 6tsp chopped ( You can use colorful peppers)
  3. Red onion - 6tsp finely chopped
  4. Cheese - 5-6 tsp (Any shredded cheese)
  5. Chat masala - 1tsp
  6. Corn - 2tsp
  7. Crescent (original or butter flake) - 8 OZ(226g) or smaller one.

  1. Spread the crescent layer on chopping board or flat plate.
  2. Put All ingredients( pepper,onion, corn,potato) on the layer.
  3. Sprinkle chat masala on it.
  4. Roll the stuffed sheet from one corner and seal the seam.
  5. Cut into 1inch slices and sprinkle cheese on it.
  6. Grease a baking tray or aluminium foil.
  7. Arrange on a baking sheet.
  8. Put the tray in the Preheat oven 375 F.
  9. Bake it for 10-14 minutes or until little golden brown.
  10. Serve it hot with any type of chutney or sauce or ketchup.

Friday, April 29, 2011

Poori (पूरी)

Ingredients: ( To make -4)
  1. Atta (Wheat flour) - 2cups
  2. Kasoori methi - 1tsp
  3. Kaloongi (Mangrella, onion seed) - 1/2tsp
  4. Salt to taste
  5. Ghee or cooking oil - 3tsp
  6. Lemon juice - 2tsp (Use Fresh lemon juice) (Optional)
  7. Lukewarm water to knead as required
  8. Curd (Yogurt, dahi) - 4tsp (Optional)
  9. Oil for deep frying

  1. Put flour in a large bowl.
  2. Mix kasoori methi, kalonji, salt, lemon juice, oil.
  3. Now add a little water at a time and start to mix the flour to form a dough.(you can use yogurt also)
  4. Knead well till you get a uniform dough. (medium soft dough)
  5. Poori dough should be harder than chapati (roti) dough. (Cover with wet cotton cloth so the dough does not dry out).
  6. Divide in to a small balls and roll it out into a small circle with medium thickness.don't make it too thin else it will come out crispy, repeat for all dough.
  7. Heat oil in kadhai (wok) .
  8. The oil should be perfect tempetaure to get perfect pooris.
  9. Drop small piece of dough (tiny bit of the dough) in to oil.if it is raises to top immediately, your poori oil is ready and you can start frying pooris.
  10. Slide a rolled poori slowly in to hot oil.if it is rises to top immediately then press the poori slightly with a spoon (Poori spoon). this help them in puffing up.
  11. Turn them upside down and fry from other side.( don't turn the side untill the bottom side is properly cooked i.e light golden in color.
  12. Take out the pooris and place it on paper towel .
  13. Serve with any sabji , dal, pickle. 

Sunday, April 17, 2011

Mix raita (मिक्स रायता)

मिक्स रायता
Ingredients: (Make-3)
  1. Cucumber (Kheera) - 1/4th cup Finely chopped
  2. Red onion - 1/8th cup Finely chopped
  3. Tomato (Tamatar) - 1/8th cup Finely chopped
  4. Carrot (Gajar) - 1/8th cup Finely chopped
  5. Coriander leaves - 4tsp
  6. Roasted cumin -yellow mustard seeds powder - 1tsp
  7. Black salt - 3-4pinchs
  8. Red chilli powder - 4-5 pinchs (As per your taste)
  9. Salt to taste
  10. Green chilli finely chopped - 1/4tsp (As per your taste)
How to make roasted cumin and yellow mustard powder:
  1. Cumin Seeds - 9tsp
  2. Yellow Mustard seeds - 4tsp
  1. Heat the pan or kadhai or tawa on medium flame.
  2. Roast cumin seeds 2mins on medium flame.(Strring regularly)
  3. Add yellow mustard seeds and roast 1 -2mins on medium flame till seeds give aroma. (Strring regularly)
  4. Do not burn.
  5. Cool  down completely and coarsely grind the seeds.
  6. Store roasted powder in an air tight container.
Tip :- For aroma, do not refrigerate.

Raita method:
  1. Take a bowl.
  2. Put beaten yogurt (curd, dahi) in it.
  3. Add roasted cumin and mustard powder, black salt, salt, green chilli, red chilli powder and stir.
  4. Add finely chopped vegetable and 2tsp chopped coriander leaves and mix well.
  5. Garnished with coriander leaves or red chilli powder or chopped vegetables.


Wednesday, April 13, 2011

Rajma salad

Ingredients : (To make -2)
  1. Rajma (Kidney beans) - 1cup (soaked overnight and boiled)
  2. Tomato - 1/2cup chopped
  3. Red Onion - 1/4th cup (Finely chopped)
  4. Carrot - 1/2cup (Finely chopped)
  5. Cabbage - 1/8th cup (Finely chopped) (Optional)
  6. Salad Spinach - 1/8th cup (Finely chopped) (Optional)
  7. Green chilli - 1tsp (As per your taste)
  8. Olive oil - 1-2tsp
  9. Lemon juice - 3tsp (Use fresh)
  10. Black pepper powder - 4pinchs
  11. Black salt - 4pinchs
  12. Salt to taste
  13. Chat masala (optional)
  14. Coriander leaf - 1-2 tsp chopped(For garnishing)

  1. Take a salad bowl or (any glass bowl ) .
  3. Keep refrigerate.
  4. Before serving add lemon juice,olive oil and coriander leaves and toss it.
  5. Enjoy rajma salad.

Sunday, April 10, 2011

Masala chai (Tea) - मसाला चाय

Ingredients: (To make 2)
  1. Milk - 1cup ( You can use 2% or whole milk)
  2. Water - 1/2 cup
  3. Sugar - As per ur taste
  4. Cardamon powder - 1/4th tsp
  5. Ginger - 1/4th tsp grated or paste (but use fresh)
  6. Black pepper - 1pinch crushed or powder
  7. Saunf (Fennel seeds) - 1pinch
  8. Masala tea powder - 1pinch
  9. Tea - 11/4 tsp or (You can use 4tea bags also)

  1. Put water in a saucepan and add ginger, cardamon, black pepper, sanuf ,tea and stir it.
  2. Bring to boil.Add milk and sugar, masala tea powder and let it simmer for a few more minutes.(bring to boil)
  3. Remove from heat and strain into cups and enjoy  this masala tea.

Wednesday, January 12, 2011

Kheera raita (Cucumber Raita)

Ingredients: (To Make - 3)
  1. Grated Cucumber - 1cup
  2. Yogurt (Dahi) - 1 1/2 cup
  3. Salt to taste.
  4. Cumin seed ( Jeera ) - 1/2 tsp
  5. Cooking oil - 1tsp
  6. Red chili - 2pcs
  7. Red chili powder - 1/4th tsp ( As per your taste)
  8. Mustard seed - 2 pinchs (Yellow or black)
  9. Coriander leaf - 1tsp chopped 

  1. Take a bowl.
  2. Put beaten curd (yogurt) in it.
  3. Add salt, red chilli powder and greated cucumber and mix well.
For Tadka:
  1. Heat oil in a pan.
  2. Add jeera, red chilli, mustard seed.
  3. When it'll splutter, turn off the gas (stove)
  4. Add tadka in cucumber yogurt mix.
  5. Garnished with chopped coriander leaves.
Serve with roti or rice.