Category Archives: All Recipes By Ingredients

Recipe – Dahi Aloo Palak ki Subzi

Recipe – Dahi Aloo Palak ki Subzi

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Prep Time: 10 Minutes

Cook Time: 15 Minutes

Serves: 4

Ingredients

  • Potato: 3 medium sized, peeled, washed and chopped into small pieces
  • Spinach (Palak): 2 Cups, Chopped
  • Curd: 1/2 Cup
  • Water: 1 Cup or as required
  • Oil: 1 Tablespoon
  • Salt: 1 teaspoon or to taste
  • Turmeric powder(Haldi): ½ Teaspoon
  • Red chili powder: ½ Teaspoon
  • Coriander Powder (dhania): 1 Teaspoon
  • Garam Masala Powder: 1/4 Teaspoon
  • Cumin seeds: ¼ Teaspoon
  • Asafoetida (hing): 1 pinch

Method

  • Whisk curd and water very well and keep aside. There should be no lumps.
  • Heat oil in a pan and add cumin seeds and hing. When cumin seeds change color, add potato pieces, chopped spinach, salt, turmeric powder. Mix well. Cover the pan with a lid for 8-10 minutes, until potatoes are almost done (80%).
  • Remove the lid. Add red chili powder, coriander powder, garam masala powder and whisked curd.
  • Mix well and stir continuously in medium flame until the gravy starts to boil.
  • Let it boil for 2 minutes or till potatoes are completely done.
  • Serve hot with rice or chapati.

 

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Recipe – Podi Masala Dosa

Recipe – Podi Masala Dosa

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Prep time: 10-12 hours

Cook Time: 30 minutes

Serves: 12-15 Dosas

Ingredients

For the dosa batter

  • Urad Dal (white lentils): 1/4 Cup
  • Rice: 2 Cups
  • Methi (Fenugreek) seeds: ½ Teaspoon
  • Salt: ½ Teaspoon or to taste
  • Cooked plain rice or soaked poha: 1/4 cup
  • Water: As required

For the Podi Masala

  • Peanuts: 2 Tablespoon
  • Chana Dal: 2 Tablespoon
  • Urad Dal: 2 Tablespoon
  • White Sesame seeds (Til): 1 Tablespoon
  • Dry Red Chili: 4
  • Hing: 1 pinch
  • Salt: 1 Teaspoon or as required

Others

  • Oil/ghee: as required for greasing

Method

For the dosa batter

  • Wash dal and rice 2-3 times. Soak the mix in water with methi seeds. Soak it for 5-6 hours or overnight.
  • Drain the water, add soaked poha or cooked rice to the mix and grind the mixture to a smooth paste. Not too thick, not too thin paste. Add little water while grinding if required.
  • Transfer the batter to a bowl, cover it and let it ferment for another 5-6 hours or overnight. The batter will increase in volume.

For the Podi

  • In a small pan, in medium heat, dry roast the peanuts for 2 minutes.
  • Now roast the chana dal for 3 minutes.
  • Roast Urad dal for 3 minutes
  • Roast sesame seeds for 30 seconds
  • Roast dry red chili for 30 seconds.
  • Turn of the heat and transfer this to a bowl.
  • While it is hot, add hing and salt and mix well.
  • After 5 minutes, when the mix cools down, grind it to fine powder.

For the podi masala dosa

  • Add salt in the dosa batter. Adjust water to make a thin dropping consistency dosa batter. Mix well.
  • Heat a tawa in high flame, pour 1 ladle full of batter and spread evenly to thinnest circle possible.
  • Spread little podi masala in one side of the dosa.
  • Drizzle little oil over it and cook in medium flame until bottom part of dosa becomes golden. No need to flip. Roll it or fold it.
  • Serve hot with coconut chutney.

Recipe – Lauki Masala Curry

Recipe – Lauki Masala Curry

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Prep Time: 10 minutes

Cooking time: 25 minutes

Serves: 4

Ingredients

  • Lauki: 1 medium sized
  • Mustard Oil: 2 Tablespoon
  • Onion: 1 medium sized, finely chopped
  • Ginger: ½ Teaspoon, chopped
  • Garlic: ½ Teaspoon, chopped
  • Tomato: 2 medium sized, chopped
  • Green chili: 2, chopped
  • Mustard seeds: ½ Teaspoon
  • Salt: 1 Teaspoon or to taste
  • Turmeric: ¼ Teaspoon
  • Red chili powder: ½ teaspoon
  • Coriander powder: 2 Teaspoon
  • Garam Masala Powder: ¼ Teaspoon
  • Cumin Powder; 1/4 Teaspoon
  • Water: 1/2 Cup
  • Coriander leaves: 1 tablespoon, chopped

Method

  • Trim the edges of lauki and peel it. Using a for prick the lauki all around.
  • Now cut the lauki, discard the seeds and pulp. Cut into 1 inch square pieces.
  • In a pressure cooker add the lauki pieces, salt, turmeric powder and 1/2 cup water. Do not add more water. Now cook it for 3 whistles.
  • Turn off the heat and let the pressure goes off from cooker. Open lid and keep it aside.
  • Heat oil in a pan.
  • Add mustard seeds.
  • After 30 seconds, add the chopped onion, garlic and ginger. Sauté for 3 minutes.
  • Add tomato and green chili. Sauté for another 3 minutes.
  • Add red chili powder, garam masala powder, cumin powder , coriander powder. Roast for 1 minute.
  • Add the cooked lauki pieces with water. Cook in high heat for 10 minutes or till it is dry.
  • Turn off the heat.
  • Add coriander leaves and serve with rice or chapati.

Recipe – Eggplant Pizza

Recipe – Eggplant Pizza

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Prep Time: 15 minutes

Cooking time: 50 minutes

Serves: 2

Ingredients

  • Eggplant: 1 big and thick
  • Pizza Sauce: 1/4 Cup
  • Butter / Oil: as required for greasing
  • Cheese: 1 Cup, grated
  • Salt: ½ Teaspoon or to taste
  • Black Pepper powder: ½ teaspoon
  • Dry Oregano: ½ Teaspoon
  • Veggie toppings (any combinations of the following)
    • Onion: 1 medium sized, finely chopped
    • Tomato: 1 medium sized, finely chopped
    • Green Bell Pepper: 1 medium sized, finely chopped

Method

  • Preheat oven to 400 F / 200 C
  • Slice the eggplant into 1/4-inch thick circles.
  • Brush little butter / oil in on both sides of each eggplant circle.
  • Bake all the bases in pre-heated oven for 30 minutes.
  • Take them out.
  • Spread little pizza sauce on one side of each base.
  • Add some of the vegetable toppings.
  • Add some of the grated cheese.
  • Spread little salt and pepper.
  • Bake for another 20 minutes. Keep an eye and if cheese melts after sometime, take out and check if all done.