Sunday, August 16, 2015

Pasta stuffed potato triangle.....................Indian style


Macroni-2cups boiled
shim la mirch-1 chopped in  thin length
potatoes-1/2 kg boiled
carrot-2 finely chopped
so ya sauce 2tsp
spring onion 125gm
green chilly-2 paste
garlic- 2tsp crushed
garam masala-1/2 tsp
salt to taste
here i used demonte macroni pasta

Heat oil in a pan add garlic and Green chilly paste.Then add onion capsicum and carrot till it tender.Add potato and  macroni into it.Add masala and salt .In the end add soya sauce mix it thoroughly.add processed cheese.
Garnished with coriander leaves


For the covering:
Bread crumbs - 1/cup
Coriander leaves . (finely chopped)
Caraway/ seeds - 1 tbsp
Salt-to taste
oil for shallow fry
Boil the potatoes and mash them. Let it cool and then add all the above mentioned ingredients. Set aside.

1. Spread a plastic sheet  on the  kitchen platform.

2. Sprinkle a handful of bread crumbs. Take half of the prepared mashed potato. Pat it with the hand into a round shape about half inch thick.

3. Similarly make another one of the same size.

4. Spread the  macroni filling on it and carefully.spread cheese on it. lift the plastic sheet to place the other one on top of it.

5. Press it again with the palm to make it firm and even.

5. Cut into triangles..
6. Sprinkle bread crumbs on top.

7. heat non stick griddle and fry the triangles both sides

serve with sauce

this recipe sending to the event   delmonte  blog your way o Itly



Friday, August 14, 2015

lajbab khoya subji with green peas&makhana


boil green peas.roast makhana keep aside
fry onion and garlic in a oil till brown.
 when cool grind to paste in mixer.
heat oil in a pan .add bay leaves.add dry masalas except gram masala.
add onion paste with tomato puree.fry till oil leaves sides.
mix hung  curd with fresh cream and add to tarka.
add pase of watermelon seeds.
add khoya to it and fry.

add green peas.
add two cup water and boil for 5 minutes. add kasuri methi& makhana.boil another 5 minutes
add garam masala and green coriander leaves
 garnish with coriander leavs and serve hot with nan or tandoori roti

Tuesday, August 4, 2015

Bread dosa

It is very easy and ready in no time
  • 4 slices wheat bread
  • ½ cup rice flour
  • ½ cup rava (cream of wheat)
  • 1 cup curd
  • Salt
  • For tempering
  • 1 teaspoon mustard seeds
  • 1 onion sliced
  • 2 green chillies
  • 10-12 curry leaves
  1. Trim the edges of the bread slices and soak in water for 2-3 minutes.Squeeze all the water and grind it without adding any water.
  2. Add rice flour rava and curd to the bread puree and grind agai .The batter will be very thick.Add some water,salt and bring to dosa batter (Thicker than rava dosa) consistency.
  3. Heat some oil in a kadai and temper all the ingredients from onion through curry leaves.
  4. Mix the tempering to the batter and mix well.
  5. Heat a tava,add some oil and pour ¼ cup of batter from outside to inside (Like rava dosa). Cook from both sides till golden brown.
  6. Serve bread dosa hot with chutney.

Monday, June 8, 2015

Corn halwa

This recipe i saw in Priya's easy N tasty recipes .I bookmark it bec we make rava and wheat flour halwa but never heard of cornmeal and being punjabi we used cornmeal oftenly in our daily food. Iwas s tempting to see this baht.Though Priya has so many recipes which can be bookmarked.She has   bundle of innovative recipes.I made little change to make  on fireinstead of microwave.

sugar-3/4 cup
saffron leaves few soak in water
milk or water-1cup
dry fruits-almond chewnut raisins
Heat ghee in kadie and fry the cornmeal  .When aroma  is comig or ghee comes out it means it is fried add sugar and water.When thicken add khoya, saffron water and dryfruits.Iused khoya which enhance the taste like moong dal halwa.
yummy cornmeal bhat is ready to eat.  

Wednesday, May 20, 2015

khandvi.......gujrati delicacy


gram flour-1cup
turmeric powder-1/4 tsp
green chilly-2-3
coriander leaves
coconut grated-1/4 cup
curry patta-6
mustered seeds-1/4tsp
salt to taste
Mix water and curd and make water milk.Add gram flour and salt to the watermilk.Make a smooth thin paste.
Add the batter to kadai and Put on fire. let it boiled till it leaves the sides of kadai.

Never apply oil on the back of the thali.  Pour the batter on it.Spread evenly and thin layer.Spread coriander leaves and coconut on top of the spread batter.

Now divide in 3" and roll it softly.

                                      Rolled piece

Heat oil in a pan add mustered seeds and Curry patta when crackled add green chilly and pour on the khandvi
sprinkle coconut

Eat with green  chutney or sauce.