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Masala channa chat

chicken Manchurian

Masala Chai



MASALA CHAI (Serves 2)

Quantity
Ingredients
200 ml /approx 1 cup
Milk
100 ml
Water
6 gms (3 Tea bags)
Tea Powder
1 tsp
1 tsp All Spice Powder
1 tsp
Cardamom Powder
To taste
Sugar



Method

Step 1: In a saucepan, combine Milk and water and bring it to a boil
Step 2: Add the tea powder to the boiled milk and simmer the flame
Keep stirring occasionally until it reduces to 2/3rd of the quantity (approx 3 to 4 minutes)
Step 3: Add the cardamom and All spice Powder and stir for another 2 minutes
Step 4: Remove from the stove and filter using a tea strainer
Step 5:  Add sugar to taste and serve.

Note: Usually ground ginger, Cinnamon and Cloves are used to make chai masala powder. But All spice powder can be substituted to bring the same taste and aroma.







Aloo Paratha



Aloo Paratha (Serves 2 as a Main dish)

For the Dough

1 cup
Whole Wheat Flour
¼  tsp
Salt
2 tsp
Oil
½ cup
Water
As required for rolling
Whole wheat Flour

For the Filling

1 large
Potato(boiled and peeled)
¼  cup
Chopped onion
½  tsp or to taste
Red chilli powder

½ tsp or to taste
Cumin powder
½ tsp or to taste
Salt
1 tbsp
Finely Chopped Cilantro
For pan frying

Cooking Oil


Method

Step1: In a bowl, add the Flour and salt. Add 1 tsp of oil and mix it well. Add  water gradually and make soft dough.
Step2:  Add another 1 tsp of oil and knead for 2 minutes. Cover and set aside for 15 minutes.
Step3: For the filling, mash or grate the potatoes. In a pan, add the onion and sauté them. Add the mashed potatoes, red chilli powder, cumin powder, salt and chopped cilantro. (Its optional to add your own favourite spices). cook for 2 minutes. Move to a plate and cool it completely.
Step4: Divide the filling into equal size balls (approx 4)
Step5: Divide the dough into equal sized balls (approx 4)
Step6: using a rolling pin, roll the dough ball to the size of your palm
Step7: Place the filling in the center and fold the dough to cover the filling ball. Pinch off the extra dough.
Step8: Flatten the stuffed ball with your fingers, dip it in dry flour on both sides and     gently roll out the ball into a thick disc like a tortilla.
Step9: Heat a pan or skillet and place the paratha on it. Once you see brown spots on the paratha flip to the other side, sprinkle few drops of oil and cook till you see brown spots on it.
Step10: Remove from the pan and repeat the process for the other parathas.
     



Mixed Raitha

Mixed Raitha (Serves 2 as an accompaniment dish)

200 ml
yoghurt
2 tbsp
Chopped onion
2 tbsp
Chopped Cucumber
2 tbsp
Shredded Carrot
2 tbsp
Chopped Tomato
1 tsp
Chopped Jalapeno peppers/green chillies
To taste
Salt
2 tsp
Chopped Cilantro

Method:

Step 1: In a bowl add the yoghurt and whisk it to make it smooth.
Step 2: Add the onion, cucumber, Carrot, Tomato and the peppers. Mix gently.
Step 3: Add salt to taste. Mix well and garnish with the chopped cilantro.
Step 4: Refrigerate for 5 minutes before serving (Optional).

Wednesday, July 7, 2010

Friday, June 25, 2010

Tuesday, June 15, 2010