INGREDIENTS:
4 medium – sized buns
100 gm mushroom
1 large onion (chopped)
1 large tomato (chopped)
1 green chilli
Salt and pepper to taste
1 tsp oil
1tsp coriander leaves(chopped)
METHOD
Chop mushroom. Heat oil and cook mushrooms, onion, green chilli and tomatoes till they become dry. Add salt, pepper and coriander leaves. Remove thin upper and lower crust of buns. Cut each into 2.
Put the filling in the centre and bake in a toaster till it is light brown. Serve hot.
Wednesday, April 27, 2011
JALEBI RECIPE
INGREDIENTS:
1 ½ cups of maida (refined flour)
1tsp of soda bicarbonate
2 ½ cups of sugar
½ tsp green cardamom powder
Ghee to deep fry
A pinch of saffron or yellow food colour
METHOD
Mix madia and bicarbonate soda. Add two cups of water and make a smooth batter. The batter should be without lumps. Leave it overnight to ferment.mix it again, add a little water if required make it into pouring consistency.
To paper sugar syrup mix equal quantities of water and sugar. Add cardamom powder and cook for twenty minutes.
Heat ghee in a shallow pan. Pour the jalebi batter in jalbeimaker or thick cloth with small hole. Hold the nozzle just above the hot oil and give a jalebi shape. Make circles starting from the centre sealing the end in the last half round.
Deep –fry the jalebi on the low flame till turn into golden brown colour.
Drain off excess oil and soak the jalebi in warm sugar syrup for five minutes.Drain and serve it hot.
1 ½ cups of maida (refined flour)
1tsp of soda bicarbonate
2 ½ cups of sugar
½ tsp green cardamom powder
Ghee to deep fry
A pinch of saffron or yellow food colour
METHOD
Mix madia and bicarbonate soda. Add two cups of water and make a smooth batter. The batter should be without lumps. Leave it overnight to ferment.mix it again, add a little water if required make it into pouring consistency.
To paper sugar syrup mix equal quantities of water and sugar. Add cardamom powder and cook for twenty minutes.
Heat ghee in a shallow pan. Pour the jalebi batter in jalbeimaker or thick cloth with small hole. Hold the nozzle just above the hot oil and give a jalebi shape. Make circles starting from the centre sealing the end in the last half round.
Deep –fry the jalebi on the low flame till turn into golden brown colour.
Drain off excess oil and soak the jalebi in warm sugar syrup for five minutes.Drain and serve it hot.
Thursday, April 21, 2011
AACHARI MASALA STUFFED KARELAS
INGREDIENTS:
10-12 karelas
2 large onions
2tbsp amchur
2 tsp coriander powder
1 tbsp salt
1 tsp red chailli powder
1tsp kalonji
1 tsp methi seeds
1tbsp saunf
½ tsp turmeric powder
Oil for frying
6-8 green chillies
METHOD
Scrape the karelas.silt them on one side. Put salt to peelings and kareals. Keep for 2-3 hours.
Coarsely grind methi, saunf and mix these with other masalas.
Wash the kareals nicely and squeeze them. Wash peelings and squeeze them too. Heat oil fry kareals in it till they are golden brown. Fill them with masalas.
Now fry the peelings in remaining oil till they are light brown, then add to it thin slice of onions and fry. Put the remaining masalasin it and cook covered for 10 minutes on a low flame.
Now add the stuffed karelas and green chillies to the onion mixture and cook covered till it is dry and oil comes out. Serve hot or cool or keep in the fridge to be served later.
They can be kept for 2-3 weeks.
10-12 karelas
2 large onions
2tbsp amchur
2 tsp coriander powder
1 tbsp salt
1 tsp red chailli powder
1tsp kalonji
1 tsp methi seeds
1tbsp saunf
½ tsp turmeric powder
Oil for frying
6-8 green chillies
METHOD
Scrape the karelas.silt them on one side. Put salt to peelings and kareals. Keep for 2-3 hours.
Coarsely grind methi, saunf and mix these with other masalas.
Wash the kareals nicely and squeeze them. Wash peelings and squeeze them too. Heat oil fry kareals in it till they are golden brown. Fill them with masalas.
Now fry the peelings in remaining oil till they are light brown, then add to it thin slice of onions and fry. Put the remaining masalasin it and cook covered for 10 minutes on a low flame.
Now add the stuffed karelas and green chillies to the onion mixture and cook covered till it is dry and oil comes out. Serve hot or cool or keep in the fridge to be served later.
They can be kept for 2-3 weeks.
Sunday, April 10, 2011
MUSHROOM HOT POT
INGREDIENTS:
100 gm mushroom
½ cups carrot long strips
½ cup beans (cut into long strips)
½ cup capsicum (cut into long strips)
2 onions (cut into rings)
2 tomatoes (cut into rounds)
2 potatoes (cut into strips)
1 tbsp oil
1 tsp cumin seeds
1 piece of cinnamon
6-8 cloves of garlic
6-8 peppercorns
2 tbsp vinegar
Salt to taste
½ tsp pepper
METHOD
Boil mushroom. Put carrot, beans, and potatoes into boiling salted water for 5-10 minutes. Heat oil. Put all the whole masalas and fry for 2 minutes. Add onion rings, tomatoes, vegetables and mushroom. Cook for 4-5 minutes. Add vinegar, salt and pepper. Serve hot.
100 gm mushroom
½ cups carrot long strips
½ cup beans (cut into long strips)
½ cup capsicum (cut into long strips)
2 onions (cut into rings)
2 tomatoes (cut into rounds)
2 potatoes (cut into strips)
1 tbsp oil
1 tsp cumin seeds
1 piece of cinnamon
6-8 cloves of garlic
6-8 peppercorns
2 tbsp vinegar
Salt to taste
½ tsp pepper
METHOD
Boil mushroom. Put carrot, beans, and potatoes into boiling salted water for 5-10 minutes. Heat oil. Put all the whole masalas and fry for 2 minutes. Add onion rings, tomatoes, vegetables and mushroom. Cook for 4-5 minutes. Add vinegar, salt and pepper. Serve hot.
Wednesday, April 6, 2011
MUSHROOM MALAI KOFTAS
INGREDIENTS:
6-8 big mushrooms
½ cup potatoes (boiled and mashed)
1 cup paneer (grated)
2 tbsp milk powder
2tbsp maida
Oil for frying
Salt to taste
A pinch of turmeric
½ tsp red chilli powder
2 large onions
1 green chilli
2 large tomatoes
2tbsp curd
FOR GARNISHING:
METHOD
Make a fine dough of potatoes, paneer, milk powder, maida and salt. Divide into 6-8 parts. Make balls. Put one mushroom in each ball. Make egg shaped koftas and fry in oil on low flame.
Chop and boil onion. Grind along with chillies, tomatoes, curd, salt and turmeric.
Heat oil and fry the masala till well blended. Add 1 ½ cups of water. Bring it to the boil and let it simmer for 5-7 minutes. Put koftas in a serving dish and pour hot gravy over these. Decorate with cream and serve with tandoori roti.
6-8 big mushrooms
½ cup potatoes (boiled and mashed)
1 cup paneer (grated)
2 tbsp milk powder
2tbsp maida
Oil for frying
Salt to taste
A pinch of turmeric
½ tsp red chilli powder
2 large onions
1 green chilli
2 large tomatoes
2tbsp curd
FOR GARNISHING:
METHOD
Make a fine dough of potatoes, paneer, milk powder, maida and salt. Divide into 6-8 parts. Make balls. Put one mushroom in each ball. Make egg shaped koftas and fry in oil on low flame.
Chop and boil onion. Grind along with chillies, tomatoes, curd, salt and turmeric.
Heat oil and fry the masala till well blended. Add 1 ½ cups of water. Bring it to the boil and let it simmer for 5-7 minutes. Put koftas in a serving dish and pour hot gravy over these. Decorate with cream and serve with tandoori roti.
EGG PARANTHAS
INGREDIENTS:
2 eggs
1 ½ cups of wheat flour
2 tbsp onion (chopped)
2 green chillies
2 tbsp coriander leaves
Enough milk for kneading dough
Salt to taste
Oil for cooking
METHOD
Beat the eggs. Add all other ingredients and wheat flour to it to make dough. Keep for 5 minutes and knead again.
Make thin, round or square paranthas and cook both sides on a tawa with oil. Serve hot with achar or sauce.
2 eggs
1 ½ cups of wheat flour
2 tbsp onion (chopped)
2 green chillies
2 tbsp coriander leaves
Enough milk for kneading dough
Salt to taste
Oil for cooking
METHOD
Beat the eggs. Add all other ingredients and wheat flour to it to make dough. Keep for 5 minutes and knead again.
Make thin, round or square paranthas and cook both sides on a tawa with oil. Serve hot with achar or sauce.
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