Sunday, 1 June 2014

Adrak Chai / Ginger Chai

There is nothing like Adrak chai in this world! ginger tea recipe is a good remedy for stuffy nose, cold & cough and sore throat. It’s complete healthy drink having good power for digestion. I know most of you know how to make ginger tea so you may feel why I am posting this recipe. Actually I just made tea for myself and felt like posting it on my blog! 

Ingredients to make 3cups chai :

1 cup milk
2 cup water
2tsp tea powder 
1 inch piece grated Ginger (depends on how much flavor you like)
4 to 5tsp Sugar (as per taste)

To prepare Adrak chai / Ginger tea:

1. Heat the water and milk in a saucepan over medium heat for 3 to 4 minutes till it get boiled.
2. Add tea leaves and sugar and boil it for another 4 to 5 minutes.
3. Add peeled and scraped ginger pieces and boil the tea for another 5 to 6 minutes and turn off the flame.
4. Finally strain it to serving glass and serve with biscuits.

Tips / Notes :

·        I used Tata Gold chai powder.... I personaly feel this is the best chai powder. But u can use any brand as per your choice.
·        U can prepare basic chai by omitting grated Ginger 
·        Milk and water quantity can be adjusted as per your requirement.
·        You can prepare the same recipe by just using the milk its all up to individual choice.....

So try this recipe and write back to us … we love to here from you.

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Chole Masala / Punjabi Chole / Chickpea Curry

This punjabi recipe is one of the favorite traditional dishes in North India. It is a popular dish in the streets of Delhi. You could have it with bhatura, poori, chappati and kulchas. It even tastes good with rice.

Ingredients for Chole Masala :

1 1/2 cup Chana, soaked in water overnight
4 tbsp Oil
1 tsp Cumin seeds
2 Bay Leaves
2 Med Onion finely chopped
1 tbsp Ginger garlic paste
3 Tomatoes Finely chopped
1 tbsp Chana Masala
1 tsp Red Chilli powder

To Prepare Chana Masala :

1. Heat up oil, add cumin seeds, Bay Leaves, onions and cook until onion gets golden brown in colour.
2. Add ginger garlic paste and cook for 2 mts.
3. Add chana masala and cook for 2 mts.
4. Add tomatoes, red chilli powder, mix, cover and cook for 5 mts.
5. Add soaked chana, mix, add salt, water, cover and pressure cook until 8 to 9 whistles.
6. Chole masala is ready serve it with bhatura, poori, chappati and kulchas. It even tastes good with rice.

Tips / Notes:

·        U can pressure cook channa before adding to masala. but I prefer this method for fast process. 
·        U can prepare Channa masala or use which ever brand u like. In this recipe i used MDH Channa Masala.
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Dry fruit/Nut Burfi with Jaggery

Here is my MIL version of Dry fruit/Nut Burfi with Jaggery, A recipe which includes the goodness of all the nuts and sweetness from Jaggery . For those who will want to eat the dry fruits everyday but forgets the same thing everyday. A Burfee includes 2-3 nuts of all kinds. This is also very good for pregnant women who will have to eat a handful of all kinds of nuts every day. On the top of it this is made with dry dates which is rich in iron, potassium, calcium, natural revitalizer. Also a best way to treat your kids with a healthy something. This is also a confinement food given for new mother after 15days of delivery in the morning and evening with warm milk.

Ingredients for Dry fruit/Nut Burfi with Jaggery:

Almonds       100gm
Cashews       100gm
Pistachios     100gm
Dry coconut  100gm
Dry dates      100gm
Eadable gond / Dink / Antu  50gm
Jaggery          500gm
Ajvan              2 tsp
Ghee              500gm (as per requirement) 
Popy seeds    5tsp

To prepare Dry fruit/Nut Burfi with Jaggery:

1. Grind the Jaggery in mixi and make Jaggery syrup.
2. Chop all the nuts Roughly.(You can chop them with a knife or in a chopper. Nuts are careful.)
3. In a kadai put ghee and fry Eadable gond / Dink / Antu  first till they puff. then make a corse powder using mixi.
4. Then fry almonds, cashews, pistachios, dry dates, popy seeds one by one on a slow flame till they get golden brown colour.
5. In a bowl put all the ingredients with Jaggery syrup and mix well.
6. Grease a shallow tray, transfer mixture to it, pat it to 2 cm. thickness.
Allow it to cool slightly, take a knife and grease the surface with ghee.
7. Mark sections neatly, making 1”x1” pieces. Allow to cool to room temperature and store it in a jar.

Tips / Notes:

·        Strain the Jaggery syrup to remove impurities if required.
·        Ghee and Jaggery can be adjusted to individuals taste.
·        You can also add walnuts, pecans, raisins and any dry fruits of your choice.
·        U can add honey or sugar instead of Jaggery for an extra taste.
·        You can also add the saffron strands.
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Chilli Chicken

Here is the lip-smacking Chilli Chicken which is one of the famous starter varieties among the Indo-Chinese cuisine. It is one of the best entrees that people choose before main course. Here is the simple recipe with which you can make Chilli Chicken at home.

Ingredients Chilli Chicken:

1/2kg skinless chicken (cut into small pieces)
1 Egg
1tsp Pepper flakes
2tsp Corn powder
Salt as per taste
oil for deep-fry

For seasoning :

4 tsp olive oil
1 tsp cumin seeds
2 nos med siz Onions cut into small pieces
3 to 4 nos Big Green chillies(which we used to prepare bajjis)
3 to 4 nos Small Green Chillies
5 nos Garlic cloves big size cut into small pieces
2 inch Ginger cut into small pieces
2 stem Curry leaf
1 pinch of Turmeric pwd
Salt as per Taste

To prepare Chilli Chicken:

1. Mix Chicken, egg, pepper flakes, corn powder and salt and keep it aside for 15/30min
2. Deep fry the chicken in the hot oil till golden brown or till chicken gets tender.
3. Meanwhile in another pan put olive oil, cumin seeds, ginger pieces, garlic pieces, curry leaves and onion, fry till ginger, garlic and onion gets golden brown colour then add curry leaf, green chillis and Turmeric pwd.
4. Fry 3 to 4 min more. Then add deep fried chicken to this and mix well for 2 min.
5. Turn the flame off. Simple Chilli Chicken is ready. Serve hot as a starter or as a side dish or simply with Chai.

Tips / Notes:

·        Make sure to deep fry chicken in med heat so that chiken cooks tender .
·        The salt and spice level of chillies can be adjusted according to taste.
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Egg-less Chocolate Beetroot Cake Using Wheat Flour

Healthy, moist, delicious Egg-less Chocolate Beetroot Cake with Wheat flour for Vegetarians. A Chocolate Beetroot Cake that will change your mind about beetroot – and chocolate cake – forever. A deeply chocolatey cake, this is moist, lush and delicious. The fact that it’s packed full of really good for you beetroot is just an added bonus. Nutrients, antioxidants and dark chocolate cake.

Ingredients for Egg-less Chocolate Beetroot Cake with Wheat flour:

2 cup Wheat flour
2 med size Beetroot grated
1/2 cup Oil
2/3 cup Sugar
6 tbsp Unsweetened Cocoa Powder
1 1/2 cup hot water
1/2 tsp Baking Soda
1/2 tsp Baking Powder
2 tbsp lemon juice
1/2 tsp Vanilla Essence

To prepare Egg-less Chocolate Beetroot Cake with Wheat flour :

1. Preheat the oven for 220'c for 10 min.
2. In a bowl add all wet ingredients - Oil, Sugar, Hot water,Vanilla Essence, and stir well till sugar dissolves.
3. Sew all dry ingredients to wet ingredients Wheat flour, Cocoa Powder, Baking Soda, Baking Powder and mix well.
4. Add Lemon juice. It reacts with baking soda in it, which helps cake to rice.
5. Grease cake tin with butter and pore the cake mixture.
6. Place the cake tin in oven and bake at 220'c for 25 min or until a tester inserted near the centre comes out clean. Cool in the pan for 15 minutes before inverting on a wire rack.
7. Delicious Chocolate cake is ready to serve.

Tips / Notes:

·        If you taste the cake while warm you will taste the beets.  Strange, I know, but if you wait until the cake is completely cool, you will taste nothing but rich chocolate!
·        U can prepare this cake using Mida/plain flour instead of wheat flour.
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Beaten Rice / Avalakki / Atukula / Poha Sweet Pongal

As every one know pongal is the festive dish in south India, I just tried this recipe with thin Beaten Rice / Avalakki / Atukula / Poha and jaggery. It came out really well.

Beaten Rice / Avalakki / Atukula / Poha are available in three different types:

1.Fine Flakes
2.Medium Flakes
3.Thick Flakes
So for this dish Thin Flakes is the one which goes so perfect.

Ingredients for Beaten Rice / Avalakki / Atukula / Poha Sweet Pongal:

1 cup - Thin beaten rice / Avalakki / Atukula / poha
3/4 cup - Jaggery (Bella / Gud )
2 tbsp - Ghee
1 tbsp - Cardamom Powder
1 tbsp each Cashew nuts, dry grapes
1/4 cup - water
Pistachio - for decoration (Optional)

To prepare Beaten Rice / Avalakki / Atukula / Poha Sweet Pongal:

1. Soak the beaten rice for some time to soften. Drain the water completely and keep it aside.
2. Roast the Cashew nuts, dry grapes using a tbsp of Ghee.
3. In a pan drop in the jaggery along with water. Let the jaggery dissolve and start boiling.
4. Leave them to boil ,till you get the string consistency.
5. Now add Cardamom powder and Rice / Avalakki / Atukula / Poha , mix them well. Cook them for 3 mins.
6. Add the roasted cashews, dry grapes and a table spoon of Ghee mix well.
7. Decorate with Pistachio and serve hot.
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Egg Omlet with Vegetables

An Indian Egg Omelette is generally made with onions, green chillies / chilli powder or combination of both and cilantro/coriander leaves.  I like to add some veggies like capsicum/bell pepper, carrot etc. which makes the omelette healthy and tasty.

Ingredients to make 3 Egg Omlet with Vegetables :

3 Eggs
3tbsp oil
2 no Onions
1/2 Capsicum/Bell Peppers
1 big Carrot
1/4 cup Cabbage
1 med Tomato
2 Green Chillies
Cilantro/Coriander leaves
1/4 tsp Black Pepper Powder
Salt as per taste

To prepare 3 Egg Omlet with Vegetables :

1. Finely chop onions, capsicum, cabbage, tomatoes, green chillies and cilantro. Grate carrot.  You can use any veggies of your choice.
2. Break the eggs and pour it in a bowl.  Whisk/beat (with a spoon/fork) the egg till the yolk is mixed well.  Add salt, black pepper powder, chopped green chillies, all chopped veggies and whisk again.
3. Heat nonstick pan, applay oil and pour this mixture on the pan and spread it with the spoon.  Drizzle little oil and flip the other side after a minute or so.  Roast both sides till golden brown.  Serve Veggie Egg Omlette with bread and tomato ketchup. with this recipe u can prepare 3 omletts.

Tips / Notes:

·        U can add red chilli powdre instead of green chillies or combination of both.
·        Adjust spice and salt as per your requirement.
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Simple Onion Omlet / Instant Onion Omlet

An Indian Egg Omelette is generally made with onions, green chillies / chilli powder or combination of both and cilantro/coriander leaves. 

Ingredients to make 3 simple omlet :

3 Eggs
2 med onions (cut into small pieces)
1/4 tsp  Red chilli powder
1/4 tsp Salt
3tbsp oil

To prepare each Omlet :

1. Take a glass, Break a egg into a glass. Add a pinch of salt, Red chilli powder and a feast full of onions and gently whisk them with a fork. Just enough to merge the whites and yolks together. Don't over do this whisking.
2. Add a tablespoons of olive oil to the frying pan then pour the egg mixture. Cook till the egg  is done and turn the omlet to the other side. Then cook it for 30 seconds and serve hot with bread slices with ketchup.. kids will love it.
3. Repeat the same steps for remaining two omlets.

Tips / Notes:

·        U can add cilantro/coriander leaves before whisking the egg mixture.
·        U can add green chillies instead of red chilli powder or combination of both.
·        Adjust spice and salt as per your requirement. 
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Hesaru kalina Bassaru / Pesaru pappu Bassaru with Palya Karnataka Recipe

An Authentic Karnataka dish  Bassaru and Palya is a combo ....usually made with a variety of lentils. Bassaru or Basida Saaru means rasam made of the water which is used to cook the lentils in kannada. Traditionally this was made more with horse gram (huruli kaalu) but here I have used Green Moong Dal to make another version.

Pre preparation to make Hesaru kalina Bassaru / Pesaru pappu Bassaru with Palya :

Moong dal / Hesaru kalu / Pesaru pappu -1 Cup
4 to 5 glass of water
Salt To Taste

1. Soak Hesaru kalu / Pesaru pappu for one day and drain the water.
2. In a cooker add the Hesaru kalu / Pesaru pappu, salt and water and allow 3 whistle to come then switch it off the stove.
3. When dal is cooked drain the water and keep it aside.
4. Keep 3 table spoon cooked dal for the Bassaru.

Ingredients to make Hesaru kalina Bassaru / Pesaru pappu Bassaru :

For Tempering Bassaru :
2 tsp - Olive Oil    
1 tsp - Mustard seeds
1 stem - Curry leaves
For grinding masala for Bassaru :
1/4 cup - Fresh Coconut(For Grinding)
1 - Onion (For Grinding)
1 - Tomato (For Grinding)
1 inch - Ginger (For Grinding)
1/4 cup - Coriander stalk (For Grinding)
3 tbsp - Boiled Moong dal / Hesaru Kalu(For Grinding)
1 1/2 tsp - Sambar powder(For Grinding)
1 tsp - Tamarind pulp (as per taste - For Grinding)
1/4 cup - Water (For Grinding)

To prepare Hesaru kalina Bassaru :

1. Grind masala by adding Coconut, Onion, Tomato, Ginger, Coriander stalk, Boiled Hesaru kalu / Pesaru pappu,  Sambar Powder, Tamarind pulp by adding required amount of Water and keep it aside.
2. In a Kadai put oil when it is hot add mustard seeds allow to pop and add curry leaves and fry for sec. Then add Grinded Masala, Salt, collected dal cooked water(veggie stock or broth), cook for some time.
3. When start to boil taste it and adjust the spice and salt level. 
4. Transfer to a Serving Bowl and Garnish with finely chopped coriander.
Ready to eat with Ragi ball(Ragi mudde), rice.

Ingredients to make Bassaru Hesaru kalina palya :

Boiled Hesaru kalu / Pesaru pappu 1 Cup
Salt    To Taste
1 tbsp - Olive Oil
1 tsp -  Mustard seeds
2 no - Dried red chilies broken
1 no - Onion sliced
2 tbsp - Coriander leaves/Desiccated or grated coconut to garnish

To prepare Bassaru Hesaru kalina palya :

1. Put oil in a pan when it is hot add Mustard seeds ,allow to splutter. 
2. Then add curry leaves, dry red chillies, onions and fry till brown.
3. Now add boiled Hesaru kalu / Pesaru pappu, salt and mix well for 5mins.
4. Taste it and Garnish with the coriander or grated coconut.
Ready to eat with Ragi ball(Ragi mudde), rice.

Tips / Notes:

U can use sprouted Hesaru kalu / Pesaru pappu for this recipe instead of Hesaru kalu / Pesaru pappu to increase the nutrition values.
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Indian Style Sandwich using Green Chutney, Cucumber and Tomatoes

This is a Simple sandwich prepared using Green Chutney, Cucumber and Tomatoes. U can serve it as light Break fast, in kids lunchbox or even it goes well with Tea in the evening.

Ingredients for Green Chutney Sandwich

Whole Meal  bread - 6 slices
Butter - as needed
1 Tomato sliced in circle shapes
1 cucumber sliced in circle Shape
For Green Chutney :
Cilantro - 1 cup
Mint leaves - handful
Lemon juice - 1 tblsp
Green Chillies - 5
Cumin seeds - 1 tsp
Salt - to taste

To prepare Green Chutney Sandwich :

1. Make green chutney by grinding cilantro, mint leaves, green chillies, cumin seeds, salt and lemon juice in a mixie. Make a smooth paste without adding water. The lemon juice should be enough.
2. Take 2 slices of Whole Meal  bread, apply butter on one side of both the bread slices. (If you prefer, you can toast the bread.)
3. Spread a generous amount of green chutney on top of the butter.
4. Place tomato and cucumber slices and put another piece of bread on top to make a sandwich.
5. You can have a plain green chutney sandwich without placing cucumber and tomatoes or place an omelette in between to make egg sandwich.
6. Repeat the same with the other slices of  Whole Meal  bread. You can refrigerate/freeze the left over chutney and use it later.

Tips / Notes:

·        For this recipe instead of Whole Meal  bread u can use sandwich bread, or milk bread.
·        Adjust the spice, salt and sour level as per your taste.


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