Saturday, September 27, 2008

Maash ke Waade

  1. Maash ki daal 1 cup
  2. Green chilles 6
  3. Zeera whole 1/2Tspn
  4. Coriander leaves 1/2bunch
  5. Baking powder 1/4th Tspn
  6. Salt to taste
  7. Oil for deep frying
  • Soak maash ki daal for 6hours and grind it with green chilles,coriander leaves,baking powder and salt.
  • Grind it with as little water as possible to a thick consistency,otherwise you will end up with a loose batter which when fried soak in lotz of oil.
  • Add zeera,wet your hands and take about 2Tspns of batter on your palm and make a hole in the middle with the help of ur finger,with the help of another hand deep fry them to golden brown in colour.
  • Wash ur hand and keep it wet for frying each of the wadas.
  • Use fresh batter each time you make.
Any Pickle or Chutney.

Thursday, September 25, 2008

Spring Rolls

This Recipe is again one of favourites at iftar,the stuffing is so makes u feel like having more and more.Have made this many times with my mom,its a favorite at my mum's and also at my in-laws place.,i dedicate this to my cousin nafay,who has made a special request for me to post this recipe...sorry nafay wasnt able to post this from so many days...finally here it goes..

INGREDIENTS For the Stuffing
  1. Beans 100grms
  2. Carrots 100grms
  3. Cabbage 100grms
  4. Capsicum 100grms
  5. Chicken 100grms(boiled and shredded)
  6. Spring Onions 50grms
  7. Potatoes 150grms(optional)
  8. Green chilles 10
  9. Coriander leaves 1 bunch
  10. Ajinomoto 1/2Tspn
  11. Green chilli sauce 1Tspn
  12. Finely chopped Ginger 1Tspn
  13. Finely chopped Garlic 1Tspn
  14. Black Pepper powder 1-2Tspn(if u want it to be spicy)
  15. Soya sauce 2drops
  16. Fresh Lemon juice or Vinegar 1Tbspn
  17. Salt to taste
  18. Spring roll Flabs or Samosa flabs will also do
  1. Chop beans,capsicum,green chillies and spring onions finely.
  2. Grate carrots,potatoes and cabbage.
  3. Boil the chicken and shred it.
  4. Take a kadai add 3Tbspns of oil with ginger-garlic pieces and fry for a minute.
  5. Add spring onions,capsicum,green chillies,beans ,carrots,cabbage,potatoes .
  6. Add the masalas like ajinomoto,soya sauce,black pepper pwdr and chilli sauce.Also add chicken.
  7. Fry for 5-7 minutes and add some salt.
  8. Keep frying and add lemon juice or vinegar .
  9. Garnish with coriander leaves and cool it.
  10. Take a spring roll flab and put about 2Tspns of stuffing in the middle and roll it .Seal with water
  11. Deep fry to golden Brown in colour.

Tuesday, September 23, 2008

Sheek Kabab

  1. Minced meat (kheema) 1/2 kilo
  2. Red chilli pwdr 2Tspns
  3. Turmeric pwdr 1/4th Tspn
  4. Ginger-Garlic paste 2Tspns
  5. Black Pepper pwdr 1/2Tspn
  6. Almond Powder 2Tspns
  7. Garam masala pwdr 1Tspn
  8. Grated Cheese 1Tbspn
  9. Nimbu 1
  10. Coriander leaves 1bunch
  11. Saffron pinch
  12. Salt to taste
  • Mix all these Ingredients except saffron with minced meat.
  • Add keep mixing this paste to a smooth dough with your hands for 10-15 minutes(do not grind it)
  • Take Sheek or stick that you get to make kababs and roll the meat in your hands or with a help of a plastic cover and insert it into the sheek.
  • Brush oil mixed with saffron on the meat and cook it in the microwave at 180degrees for 20-30mins till both the sides turn golden brown in colour.
Roti,Rice,Any kind of daal or can also be had as a side dish or a snack.

Friday, September 19, 2008

Macaroni with Vegetables & Chicken

  1. Macaroni 1 cup
  2. Cabbage 1/2 cup (sliced finely)
  3. Carrot 1/2 cup
  4. Capsicum 1/2 cup(finely cut to small)
  5. Chicken(boiled and shredded 1/2 cup)
  6. Black pepper 1 & 1/2 Tspns
  7. Ajinamoto 1/4th Tspn
  8. Vinegar 1Tbspn
  9. Soya sauce 1Tbspn
  10. Coriander leaves 1/4th bunch
  11. Butter 1Tbspn
  12. Salt to Taste
  • Boil the macaroni with salt till done and run through cold water and keep it aside.
  • Heat Butter in a pan and add the cut vegetable with chicken.
  • Add black pepper,ajinamoto,vinegar,soya sauce,coriander leaves.
  • Keep frying till almost done.
  • Finally add the cooked Macaroni and fry for about 2 minutes.

Tuesday, September 16, 2008

Cheese Ke Samose

This one is my favorite snack in iftar during Ramadan,its very delicious the cheese just melts in your mouth...and its so easy to cook. INGREDIENTS
  1. Boiled Eggs 6
  2. Cheese(kraft) 3Tbspn
  3. Black Pepper Powder 1 and 1/2tspn
  4. Coriander Leaves 1Bunch
  5. Samosa leaves with oil.(available at the bakery)
  6. Salt to taste
  7. Oil for deep frying
Method For the stuffing:
  • Cut the boiled eggs to small and keep aside.
  • In a mixing bowl add cheese and mix black pepper pwdr,salt and coriander leaves.
  • Finally mix the cut boiled eggs.
  • You can refrigerate this mixture for 2 days.(its good if u make fresh stuffing every time.
For the samosas
  • Take a samosa leaf and put 2Tspns of the prepared stuffing and roll it to triangle shape.
  • Seal with water.
  • Deep fry them to golden brown.

Sunday, September 14, 2008

Aloo(potato) Ke Puffs

  1. Boiled Potatoes 4 medium
  2. Onion finely chopped 2Tspns
  3. Ginger-Garlic paste 1/2Tspn
  4. Rai 1/2Tspn
  5. Zeera 1/2Tspn
  6. Dried Red chillies 4
  7. Green chilles 4
  8. Chane ki dal 1Tspn
  9. Curry Leaves few
  10. Coriander Leaves 1/2 bunch
  11. Turmeric powder 1/4th Tspn
  12. Lemon(nimbu) 1
  13. Puff Pastries
  14. Oil
  15. Salt to taste
METHOD: For the stuffing:
  1. Boiled Potatoes 4 medium
  2. Onion finely chopped 2Tspns
  3. Ginger-Garlic paste 1/2Tspn
  4. Rai 1/2Tspn
  5. Zeera 1/2Tspn
  6. Dried Red chillies 4
  7. Green chilles 4
  8. Chane ki dal 1Tspn
  9. Curry Leaves few
  10. Coriander Leaves 1/2 bunch
  11. Turmeric powder
  • Heat 2Tbspns of oil in a kadai and add Onions and fry them to light brown colour and add ginger-garlic paste and keep frying.
  • Add Rai,Zeera,dried red chillies,green chillies,curry leaves and fry for 2mins.
  • Add potatoes,Turmeric powder,Salt and coriander leaves.
  • Fry till the Potatoes start sticking the kadai.
  • Lastly add lemon and switch off the stove after 1minute.
For the pastries:

  • Take out the pastries from the refrigerator 15mins before stuffing them.
  • Beat an egg and keep aside.
  • Put 2Tspns of stuffing in the middle of the puff pastry and seal the ends with water.
  • Now coat the pastry with egg.
  • Place the pastries in oven and cook for 45mins
  • Till the pastries turn Golden brown.
  • Serve with tomato sauce or any chutney.

Saturday, September 6, 2008

Fried Mutton-Tala Hua Gosht

  1. Mutton 1/2 kilo
  2. Red Mirch Powder 1/2 Tspn
  3. Turmeric Powder 1/4th Tspn
  4. Ginger-Garlic Paste 2Tspn
  5. Garam Masala Powder 1Tspn
  6. Black Pepper Powder 1Tspn
  7. Grinded HaraMasala(5 Greenmirch,1 Coriander,1/2 Pudina)
  8. Curry Leaves Few
  9. Nimbu 1
  10. Oil for frying
  11. Salt to Taste
FOR GARNISHING: Freshly cut Coriander and Fried Onion
  • Pressure cook mutton with Salt,Turmeric Powder and Ginger-Garlic Paste with 1 and 1/2 cups of water for 10mins.Do not let the mutton condense fully otherwise it will get mashed when you start frying it.
  • Now dry out the water in the cooker.
  • Take a pan and heat 5-6 Tbspns of oil and add some curry leaves,fry them for a minute and take them out in a plate and crush them a bit and keep it aside.
  • Now add the condensed mutton to the pan and fry for about 2mins, later add Redmirch Powder,Kalimirch Powder,Haramasala paste and Garammasala Powder and fry mutton to golden brown colour and add the crushed Curry leaves .
  • Lastly add Nimbu ka juice add keep frying till done.Garnish it with freshly cut Coriander and friend onion.
RECOMMENDED COMBINATIONS: Khatti Dal,Tomato ki Chutney,Mirchi ka Saalan,Roti.

Friday, September 5, 2008

Phirni Begum(Chawal Ki Kheer)

Asalam-alikum everyone ...hope u all r liking my Ramadan special,this is my saher special.My mom-in-law usually makes this.,as we have roti's in the saher she feels u should also have an intake of rice.,
the sweetest form of having it is kheer believe me it completes ur saher.Do try it!!
  1. Milk 1 liter
  2. Basmati Rice powder
  3. Sugar 9Tbspns
  4. Khoa 100grms
  5. Saffron(zafran) 6-7 strands
  6. Cardamom powder 1/4th Tspn
  7. Cashew nut powder 1Tbspn
  8. Chopped almonds and pistachios 1Tbspn
  9. Silver warq for decoration
  • Boil the milk and add rice powder and cashew nut powder,keep stirring continuously to avoid lumps.
  • Lower the flame and cook for 5 minutes.
  • Add khoa and stir well.
  • Add sugar and cook for 5 minutes,keep stirring.
  • Cool and then add cardamom powder &saffron.
  • Decorate with silver warq,almonds and pistachios.
Tip:If u want to enhance the flavour of the kheer u can add vanilla essence to it at the end.

Thursday, September 4, 2008

Minced mutton(kheema) Ke Samose

  1. Minced meat 1/4th kilo
  2. Onion Medium sized 1(sliced)
  3. Loung-Patta-Elaichi 2-2-1
  4. Red chilli powder 2 Tspns
  5. Turmeric Powder 1/4th Tspn
  6. Dried Kasuri methi(1 muthi) handful
  7. Tomato 1
  8. Coriander leaves
  9. Coriander Powder 1Tspn
  10. Ginger-Garlic Paste 2Tspns
  11. Salt to taste
  12. Oil for cooking
  13. Samosa flabs
  • Heat 4Tbspns of oil in a cooker and add loung-patta-elaichi,add onion and fry till golden brown
  • Add Ginger-Garlic paste ,Tomato cut to small and cook till tomato gets mashed properly
  • Add minced meat,salt,red chilli pwdr,turmeric pwdr,coriander pwdr and kasuri methi and fry for about 5 mins
  • Add 1 and 1/2 cups of water and pressure cook for 10 mins on low flame.
  • Fry(bhuno) the minced meat till all the water gets evaporated,add coriander leaves and keep frying till meat turns dark brown.
  • Store the samosa flabs in freezer,and take them out 30mins before making samosas
  • Take a samosa flab,put 1Tspn of minced meat stuffing and start folding it into triangle shape and seal it with water.Deep fry them to golden brown.
  • TIP:You can stuff the samosas and freezer them and take them out 30mins before frying.

Tuesday, September 2, 2008

Dahi Waade(maash ki daal)

For the batter
  1. Maash ki dal 1 cup
  2. Green chilles 4
  3. Coriander leaves 1/2 bunch
  4. Cumin pwdr pinch
  5. Baking pwdr 1/4Tspn
  6. Salt to taste
Method to make the batter:
  • Soak maash ki daal for ateleast 5-6 hours after washing properly for 3-4 times.
  • Grind the daal to thick consistency with green chilles,coriander leaves,cumin pwdr,baking pwdr and salt.
Method for making the wadas:
  • Heat oil for deep frying the wadas.
  • Simply take the batter onto your palm and shape it to form a wada or if ur unable to do that take a table spoon and put the batter forming a round shape into the pan.
  • Fry till both the sides turn golden brown.
  • Keep them aside.
For the dahi wadas
  • Take 500grms of dahi and dilute it with equal quantity of water and add salt,ginger-garlic paste 1/4th tspn,green chilli and corianader paste 1Tspn.
  • Transfer the wadas to this and garnish it with red chilli powder and coriander leaves.
You can also add bagar of red chillies,curry leaves,green cillies to it.