Karivepaku Kodi Fry (Curry Leaves Chicken Fry)

This is my own recipe. This is the easiest non-veg dish,  ppl who think making good non-veg is difficult can definitely try out this..

This dish is dedicated to my OCC Guest house friends for whom I prepared it.

The best comment on this dish I received from my friend Satyajit Jena who doesn't like to eat chicken, He said," this the best chicken prep I ever had & if chicken going to taste like this he will regularly have it."

& the second very imp comment was from my MOM (the best chef of everyone life, who taught us the basics of everything), "U have started preparing good non-veg & this is the second best chicken dish after chicken pakoda u have ever made".

I wanted to give some good name for this dish, so thought lets use Telgu words as it is invented in AP.

Hope you will like it.

Leave the comment for further enhancement on the dish..

Ingredient

Chicken

Ginger Garlic Paste

Turmeric powder

Red Chill powder

Salt

Yogurt / Curd

Green Chilies

Curry Leaves

Oil

Method

• Marinate chicken pieces (boneless / with bones) with ginger garlic paste, turmeric powder, red chili powder & salt.
• Add little yogurt in marination, to just get layer on the meat. keep it aside for 15 mins.
• Cook the marinated chicken on slow flame till it get cooked without addition of any other ingredients.
• Remove all liquid from the chicken & keep aside for making curry.
• Cut generous amount of green chilies length wise.
• Heat oil in pan add green chilies & lots of curry leaves, fry till curry leaves gets crispy.
• Add cooked chicken pieces into it, mix well & cook for some more time till all flaour get infused in the chicken.
• & the easy chicken fry recipe is ready to serve.. 

Note: I have tried same prep method with Mutton, which also taste excellent..

CARROT PUDDING (JHATPAT GAJAR HALWA)

Gajar Halwa (carrot pudding) is the one of the best dessert in winter for Indians. All over the country it is made in different way but the interest, enthusiasm, feel of having Gajar Halwa is same every where, Indians love it like anything. 

According to availibility of carrots it can be made with red as well as orange carrots.

In North we get to see Red carrot halwa & in South the Orange carrot halwa is prominent.

Every place have its own style of making it & different variety of stuffs are add to it, few like it with milk, sometime poppy seeds also added, few places its overdosed with dry fruits, few like it simply with cardamom flavor, but the most important thing is it's "Gajar Halwa"..... YUmmmmmm....

In Maharashtra, specially in my home, we make the Gajar Halwa with special Menu i.e. Masale Bhat/Watane Bhat, Kadhi, Puri & Gajar Halwa. It taste Awesome.. 

From childhood I have seen, in winter the above menu is compulsory to be made on small parties, get together or its best for picnic, as its easy to make & carry too... & more important this combination taste amazing.  

Today's Gajar Halwa recipe is bit different from what we make at home, its only three ingredient recipe without ghee/fat then also it taste great. I tried it yesterday only, and got good comment about it, so thought lets share..

Ingredients

Carrots

Sugar

Milk Powder

Method

• Peel & grate carrot.
• Add sugar & milk powder accordingly and mix well
• Now cook on slow flame for 10 mins.
• Add little more milk powder at end when liquid is almost get evaporated & cook for few more seconds.
• Your Jhatpat gajar halwa is ready to serve..

Banana Pistachio Muffins

Banana cake is one of my favorite one. I had it first time in my while appearing for My campus interview @ Chanceory Pavillion, five star Property in Bangalore. I liked it alot. I think because of the love for the cake I got Selected there as MT for kitchen.

Here i'm going to give my version of Banana cake recipe with little twist of small cup cakes with pistachios ... 

Ingredients: 

4 Bananas (ripe ones)

Pistachio 20 nos

Refined Flour (maida) 200 gms

Sugar 70 Gms

Milk 70 ml

Fat (dalda/butter/ghee) 70 ml

Baking powder 1/2 tsp

Baking soda 1/4 tsp

Method:

• Mash banana's, mix well with sugar & milk.
• Mix baking powder, baking soda & refined flour & sieve is properly.
• Preheat Oven @ 180 degree.
• Melt fat & add into banana mix and mix well.
• Add refined flour to the banana mix & stir well.
• Add chopped pistachios into the mix & keep some for garnish. 
• Line up the Muffin cups in the tray, & add spoon full of mix into it.
• Garnish with chopped pistachio & bake @ 180 degree for 25 mins.
• Check whether product is cook or not by putting knife into it, & its come out clean.
• Have it whenever you want, always taste better if microwaved for 30 sec before having. 

Puttu

In my recent visit to Kerala, I had amazing variety of food. I think it was only food journey which I did. Everyday something new was there for each menu. Large variety of food for satisfying your appetite.
Puttu the tradition Kerala breakfast which is eaten with kadala(chana) curry or duck
curry or beef curry. I was amaze to see that there is choice of meats also available for breakfast. But I tried it with kadala curry only, didn't want to take risk in early morning. I liked the preparation alot. Puttu is steamed rice cake prepared prepared with rice flour and freshly desecated coconut. It taste amazing. Its prepared in special puttu maker. Its long cylindrical vessel attached to container which has water for steaming. There are many vareities available in market of this puttu maker. I had purchase the cooker attachment, You'll get to know how it looks in snaps. Lets see how we can prepare it.

Ingredients:

Rice

Salt to taste
Fresh Coconut

Method

• Soak rice for six hour.
• Remove water and dry it fully in sunlight.
• Make coarse powder of rice of soaked n dried rice.
• Roast the powder for some time nicely.

• Make water Luke warm and add salt in it.
  
  
• Sprinkle water over the power, add only little water which can hold the powder together and disintegrate easily.
• Make layering of rice powder and freshly grated coconut, press it well and keep for steaming. it take 3-4 mins to get ready.
  
  
  
  
  

• Serve hot with kadala(chana) curry or duck curry or beef curry.
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  I'll loved this dish, we can prepare it in different varieties and shape. Try in on idli maker, or we can try it on big tray with three to four layering and cut into pieces and serve in any shape.

Ridge-gourd (Turai) Pan Cakes

It has been more than three months, n i didn't post any thing. three months before I had been to Kerala, got inspired with some food so wrote about it, I always wanted to write something new kind of recipe which is different n new for me n want to share with all.

Today is the 22nd Day of April 2011, I'm in Bangalore rain had already spoiled all the plans.....

Plans for going out for drive, have breakfast n on the way n explore new things, but rain has different plans for us..... We had breakfast at home & sat watching TV.....

For breakfast my sister had prepared something different, her own creation savory pan cakes from the vegetable which I don't like, Ridge-gourd (Turai), Ands it was very very tasty. I think most of the people also dint like it, but its good for health my mom n sis always tells me.... Try and use it in this way I bet u'll love it.... When my sister was preparing pan cakes I asked her, brother in law liked it & she said yes. That was assurance was sufficient for me to have this breakfast...............

Ingredients:

Ridge-gourd

Water chestnut flour (singhade ka atta)

Green chillies

Curry Leaves

Onion

Ajwain (carom seeds)

Salt

Oil for shallow fry

Method:

• Peel the gourd, make puree of it by adding few green chillies n few curry leaves.
• Finely chop onions n add into puree with ajwain and salt.
• Add water chestnut flour to puree and mix well.
• While adding flour make sure that batter shouldn't get much thick, it should be like pap cake batter only.
• Pour oil in pan for shallow frying pan cakes.
• Pour mix in pan of regular cake size, cook it till get golden brown color, make it crispy from both the side.
• Serve hot with any Indian pickle or yoghurt, it taste very good.

KERALA STYLE TAPIOCA

For me 2011 started with the three days trip to Wayanad, Kerala. Wayanad is the one of the district of Kerala... This trip was memorable one as we got to know lots of stuff, we saw the Cardamom plantation, coffee plantation, tasted fresh green peppers, and we drew uphill till 3800 meter above sea level and main important we had amazing food in those three days.....

In this trip i got to know few trick of cooking n few new dishes too.....

I'll share the most easy n quick make recipe first.....

We all must have heard about tapioca, in south will get tapioca chips too...

I feel we can use it as substitute of potato also in Samosa & parathas, this experiment i haven't done till now but we can try it with little more spices than the regular recipe.....

This dish is accompanied with small green chili chutney n it tastes awesome...

Let’s start the preparation...

Ingredients

• Tapioca
• Kari patta
• Mustard seeds
• Onion
• Whole Red Chillies
• Salt to taste
• Oil for tadaka
• Small spicy green chillies
• Fresh coconut
• Coconut Oil (few drops)

Method

• Wash, peel n cut tapioca in small pieces. For root vegetable always add vegetable in cold water n then boil it. Add salt to taste. Cook well till fully done.
• Remove the excess water n keep aside.
• Grind chilies with fresh coconut n coconut oil and add salt to taste. Chutney is ready
• Finely chop small onion.
• Heat 1 tbsp oil in pan, add mustard seed, when start crackling add whole red chillies broken into small pices, kari patta & chopped onions.
• Saute well, add little salt to taste n after that boiled tapioca, mix well n mash with the back of spoon.
• Cook for 5 mins with mixing continuously to avoid burning of tapioca at bottom.
• serve it with green chili chutney.

RAWA FISH FRY

I has been long time that i wrote any thing,,,, but this time i'll write which i tried in last week. Me n my friend Kalyan both love fish very much n that day we desperately wanted to have fish fry...

I was always telling him that in Kokan region u'll find very good rawa fish fry.... So we thought lets try it today......

You can try it with any fish... but single bone fish is always better.... it can be done in both the ways, tawa fry as well as deep fry also, both taste great...........

Indregient

Fish

Turmeric powder

Salt

lemon juice

Ginger & Garlic paste

Ajwain (optional)

Green chillies paste or Red chilly powder

Rawa (semolina)

Oil for frying

Method:

• Marinate the cleaned n wash fist with all the spices, pastes, lemon juice n salt.
• Keep the marinated fish aside for 20-30 mins.
• Heat oil for deep frying.
• Take rawa in plate, put fish slice n coat gently with rawa from all side.
• Remove excess rawa from slice by gentle shake to slice.
• Fry in hot oil till get golden brown color.
• Texture of the fish will be crispy from out due to rawa n most n soft from inside.
• Serve hot with sliced onions n lemon wedges.

POACHED CHICKEN BREAST WITH GARLIC TOMATO SAUCE

This is one of my creation.



I tried this dish in January 2010. One of my friend wanted to taste something prepared by me but he wanted me to use very less oil. So I tried out this preparation. Herb rice & sauteed vegetable go on the side.




Ingredient: (2 serving)

Chicken Breast 2 nos
Coriander leaves & stems
Mint leaves & stems
Garlic cloves 8-10 nos
Green Chillies 2 nos
Peppercorns 8-10 nos
Lemon 1 no
Tomatoes 6 medium size
Onion 2 medium size
Olive oil 3 tea spoons
Potato 1 large
Carrots 2 medium size
French beans 10 nos
Bell peppers each color 1
Rice
Salt to taste.




Method:

• Here in this prep will make all the thing at a time, n will make plan of work according to that.


• First of all cook rice, side by side clean wash chicken breast & remove excess fat if any, give small insertions all over.


• Marinate the chicken with chopped green chillies, chopped coriander, mint leaves, lemon juice, Salt & keep aside for 20 Min's.


• Cut potatoes & carrots into batons(1cm x 1cm x length 4cm), string beans & cut into 4 cm lenght, bell pepper also into 4 cm lenght.


• Boil all into salt water & keep aside.


• Peel & deseed blanch tomatoes & finely chop.


• Heat 1 tea spoon oil in pan, add chopped garlic, onions & half slit green chili saute well, chopped tomatoes cook till done , season with salt & little crushed peppercorns if required.


• Poach the chicken in pan, place marinated chicken breast add water till it covers the chicken, add stems of coriander & mint, salt, cover the pan for 10-12 Min's till it gets cook.


• For rice: Take few drops of oil, add chopped mint & coriander leaves, saute & add cooked rice, seasoning to taste.


• For vegetable: Take 1 tea spoon of oil, through some chopped garlic & onions Saute well then add bell peppers, cook well but keep crunchy, add boiled vegetable & mix well, add seasonings.


• Lets plate the food: slice the chicken breast place in one corner of the plate, place rice on one side with the help of small bowl in upside down position, & on one corner all the vegetable.


• Pour the hot sauce the chicken slices, & garnish with mint leaf.


• Here our full meal is ready.

RAJMA CHAWAL

Very common preparation, we heard this name frequently.
Rjama chawal, yesterday it was my dinner.
Yesterday when i was having chat with my friend, she asked me what you had in dinner, when i told her Rajma chawal she asked me how to prepare it.
So i thought lets write about it.
It is one of the very very easy dish which any one can prepare. What we have to do is to prepare rice n keep aside, prepare rajama n mix it with the rice n rajma rice is ready to eat. This preparation doesn't require onion, tomato, ginger & garlic. I like it this way only, but we can prepare it with all these ingredients also.....
This preparation is ideal for person who doesn't eat root....

Ingredients:

Rajma (Kidney beans) soaked for 6-7 hrs
Oil for tempering
Hing(Asafoetida)
Mustard seeds
Cumin seeds
Turmeric
Red chili powder
Coriander powder
Salt to taste
Coriander leaves chopped

Method

• Cook the saoked kidney beans in pressure cooker, till well done.
• Coarsely mash the cooked kidney beans.
• Heat oil in pan for tempering.
• Add mustard seed, when start krackling add cumin seeds & other spices.
• Add cooked kideny beans & cook for 5 mins.
• Add coriander leaves, rajma is ready.
• Mix rajma with cooked rice n serve....
  

Gobi Singada

Sound so different & interesting na.
At first go, its sound like we are talking about any Indian gravy with Gobi (cauliflower) & Singada(Water chestnut), & here the twist comes. This is the Bengali snack made from Gobi & here Singada means Samosa. In Bengali, its Gobi Singada & in Panjabi we can say its Gobi da Samosa.


I got to know about this snack on discovery channel & its amazing, where Chef Rhode is travelling all over the India for exploring Indian cusine.
The stuffing preperation of this snack is different from the regular Samosa stuffing, lets see how to prepare it,,,,,,,


Ingredients:

for Stuffing:
Gobi
Aloo
Ginger
Rasins
Salt
Fennel seeds (sauf)
oil

for dough:
Refined flour(maida)
Salt
Oil
Ajwain
Water

Oil for frying


Method:

• Make a hard dough with flour, salt, ajwain, little oil & water, keep aside.
• Cut gobi into small florets.
• Peel & cut aloo into small cubes.
• Crush ginger, soak rasins in water & make fennel seed powder.
• Heat 2 tbsp oil in pan, add gobi & aloo, saute well.
• Add crushed ginger, salt & soaked rasins & cook well till gobi & aloo done.
• Finish with fennel powder, keep aside for cooling.
• Roll the dough in regular fashion as done for the samosa & stuff with the mixture.
• Avoid to stuff hot mixture as it will break open the samosa while frying.
• Fry the samosa in hot oil till golden brown.
• Enjoy the hot singad with spicy mint & sweet tamrind chutney.

Love for food...............

The first thing which comes into my mind as soon as i wake up is what's new I'm going to have today.....

Its not that I just think about eating but its my want to try out new things & learn something new about cooking each & every time I get chance....

Food, different types of ingredients, varieties of vegetable & fruits, different types of meats, their photaography & many more such things are so exciting that i can't leave it.... For such interesting stuff i never think twice, I'll buy books about such stuff, ll purchase such ingredients & try out new things,,,,,

My first love is cooking, when i was a kid of around 12, from then only I used to watch the cookery shows, I tried to immitate the same dishes,,,, my family members always encouraged me to opt for culinary arts as a proffession, which i did.... but we cant predict life, it will throw us any where, about which we never ever thought in our dreams too....

Never mind, now me trying to adjust with the new job, but every day i get up with the thought that I can't leave my interest like this, so trying to make sure that I should not forget my skills & loose interest for the food...

Recently, or more accurately, yesterday only my best friend started her new venture, "Al dente", the pasta delivery business. It is so amazing if u see its pamflet you will understand how appetising it is????

Her venture is again taking out my urge which I hide somewhere below all the responsibilities...
Its great to see that your friends having the same dreams as you are & they are trying to fullfill it. Making a dream come true is a very tough task... I feel proud about my friends that they are doing so... Will also do so soon....

My love for food never ever allows me to rest, it will always encourage me to do something new & make my dreams come true.....

I wish that, my dream will come to reality soon.......

Hope that, that soon will come really soon...........................

CURD RICE

The most important dish of South Indian MOM. And its not only limited to MOM, here in everyones life its very important,,,,, After every meal they have curd rice, without it their meal wouln't get completed......
South Indian people have it auspiciously........

Five year's back when i joing IHM Bangalore, first time I saw & heard about it. I was very reluctanat about it. Me n my room partner always bet on this if anyone of us will eat one small bowl of it, other person will give Rs. 500/- to him, but we never tried it.........
Time thaught us how to eat it, my friend had some health problem & Doc suggested to only have "Curd Rice",,,,,,,, the biggest shock for us...........

From that time we started eating "Curd Rice", now its my one of the favourite dish but i like the little sour & with nice tadka, typical South Indian one, which have jeera(cumin seeds), rai(mustard seeds), kadi patta, chana dal(split bengal gram), urad dal(split black gram), hari mirchi(green chili) & its my addition shegdana(pea nuts), may people add grappes both green & black & pomogranete...........

Yesterday I took it on tiffin for lunch, few of my friends tasted it & like it alot, they ask me to bring it again & in more quantity so i thought lets put this recipe on blog


Ingredients

Curd/yogurt
Cooked rice
Oil
Cumin seeds
Mustard seeds
Split bengal gram
Split black gram
Pea nuts
Kadi patta
Green chilies
Salt
Coriander leaves
Grapes (optional)
Pomogranate (optional)


Methods

• Whisk the yogurt, till smooth.
• Add rice salt & littel cold water.
• Dry roast the grams & peanuts.
• Heat little oil , add mustard when cracker add cumin, green chillis & kadipatta
• Mix tadaka & dry roasted gram & peanut wit rice.
• Mix finely chop corriander leaves.
• Add optional grapes & pomogranate
  
• Now its ready to eat
• Taste awesome if eaten cold with pickel.....

MY CAKES

These are snaps of my few cakes (gaetaux) which i used to prepare for commercial purpose.

I think cakes are one of the easiest things to prepare, but it is easiest when you have interest in it.

It took me almost 5-6 months to bring finishing in my work.

I almost prepared 68 cakes in the duration of 6 months of my work.

I'm in love with bakery prep., i love to make cookies & bread too, but cakes was the favourite one.

Out of all cakes i took very few snaps, lots of coustmer having it whome i sold the it.

My favourite flavour is butterscoth, most of the cakes was in butterscotch, other than that i sold, pineapple gaetaux, black forrest, Dark chocolate fantasy, ganache cake, strawbery chees cake, starwbery gaetaux, white forrest & many more,,,,,,,,,

Here few snaps of my cakes are available



My last order Butterscotch









Simply vanilla








Butterschotch








Strawberry Cheese Cake








Vanilla & chocolate
Mickey Mouse






Now I'm not making cakes, I'm doing banking.
Feild totally changed, but i still love cooking & making cakes, its in my blood so it will never go.....

MY SWEETHEART

One of the best combination in soft drinks.
Very easy to prepare, if u wann impress your betterhalf by making something its the one of the best thing you can prepare.
Hope your love will get impressed by you this effort.
For all husabands its very easy & less time consuming prep.


Ingredients:

Apple juice (fresh or canned)
Soda
Strawberry


Method:

• slice the strawberreis lenghtwise
• pour apple juice in a tall glass
• slit strawbery from the bottom so it can get adjust on the glass rim.
• keep the glass on the plate with sliced strawberries.
• pour the soda n serve to your love.
• don't forget to put sliced strawberries in the drink in front of he person, with your lovely love coat..................................

Keda nu shaak {Gujrati Jain, dry prep)

Keda nu shaak (kele ki sabji),

I got this recepi from my friend Pooja, she Gujarati Jain.
Making Jain food is easy n its healthy.
Most important thing it doesn't have the crying process i.e. chopping of onions.
Jains doesn't eat any root vegetables & its very logical.
For potato they use plantain (raw banana).
Its my experience, that u can replace potato by raw banana (plantain), its gives you excellent output.
lets try this recipe...........


Ingredients:

Raw banana 2 nos
Tomato 2 nos
Oil 2 tbsp
Hing a pinch
Mustard seeds 1/2 tsp
Cumin seeds 1/2 tsp
Turmeric powder 1/4 tsp
Red chilli powder 1 tsp
Coriander powder 1 tsp
Garam masala 1 tsp
Chat masala 1/2 tsp
Salt to taste
Corriander leaves


Methods:

• Pressure cook the whole raw banana.
• Peel and chop the banana and keep aside.
• Heat oil, add hing, mustard seeds, allow to crackel then add cumin seeds, turmeric powder, red chilli powder, coriander powder.
• Add chopped tomatoes & cook well till its start leaving the oil
• Now add the chopped banana, garam masala, chat masala & salt
• Toss well, & its ready to serve.
• If u wish add chopped coriender leaves
  

Carrot Koshimbir

Few day back Mai(mom) prepared it for lunch, i loved it....
Mai learned it from her colleague & tried it out at home, one of the basic n easiest recipe which anyone can prepare.......
It blend well with any food veg or non-veg.
It can be used as the sandwich filling with spicy mint chutney & it taste great......
so here is the two in one recipe carrot koshimbir which generally used as an accompaniment for meal & can be used as sandwich filling


Ingredients (4 serving)

Carrots 1 no medium size
green chili 1 no
roasted peanuts 20 gm
chopped coriander 2 tbsp
salt to taste
lemon juice 2 tsp
curry leaves few
oil 1tsp
mustard seeds 1/2 tsp


Method

• peel and grate the carrot.
• add finely chop chili n coriander to it.
• crush the roasted peanut & add.
• prepare tempering, heat oil add mustard seeds when crackle add the crushed curry leaves n pour on the grated carrot.
• add salt & lemon juice n mix well.
• ready to serve
  

Apple Pie (Baking Free)

Wow, it taste awesome, one of the best dessert i have ever had. Having hot apple pie with vanilla ice-cream is amazing. I will suggest you to try it once & you will want to have it every time.
Many people want to prepare it but they think its difficult to make, here I'm giving you the easiest recipe for apple pie, which doesn't required baking. So any one can prepare it at there place.
Apple pie taste really good when its served hot. Always try to serve it hot. & here is the recipe for Apple Pie.


Ingredients:

Apple 250 gm
Sugar 100 gm
Cinnamon powder a pinch
Digestive biscuits 14 nos
Unsalted butter 50 gm

Method:

• Peel & roughly chop apple.
• Mix sugar, apple & cinnamon powder in cooking pan.
• Cook the mixture till well done.
• Crush the biscuits and mix butter to it & make dough.
• Roll the dough, it should be 1 cm thick.
• Grease the mould & line the rolled dough.
• Now pour the cold apple mixture in it.
• make the strips of the dough & cover the mould first horizontally n then vertically.
• Keep in fridge for 1-2 hours.
• cut into pieces & serve warm.

Rawa Idli

Idlis are from south india. Every dish has its history. Rawa Idli was invented at the time of emergency, at that time people wanted alternative for rice idlis. MTR the oldest food joint of Bangalore, Karnataka, still working is the origin of Rawa Idli. MTR is now one of the best food chain available in Bangalore for its traditional food & now they prepare ready to eat, spices, condiments, ready mix & many more things. MTR represent "Mavalli Tiffin Room". MTR's first joint is still working near Lalbagh Garden. If you want to have have anything in this joint you should have patience, it happens very rarely that you get table vacant.


Ingredients:
Semolina (roasted & cooled) 2 cups
Split blak gram (urad dal) 1 cup
Fenugreek seeds a few
salt to taste

Method:
*Soak the gram & fenugreek seeds for 3-4 hours.
*Grind till li8ght & frothy.
*Mix with roasted & cooled semolina.
*Add salt & leave for overnight.
*Steam in steamer & served with chutney.

Green Chilli Pickel (Jhatpat Hari mirch ka achar)

I love pickle, I'm crazy about it........... When I was a kid, I used to see my mom making pickle, mostly mango, but the the procedure was very long. Here is the very easy pickle recipe which we can have as soon as we finish the preparation. I learnt this achar from my sweetest Priti Mausi. When i was studying in Bangalore i always asked here to pack different types of achar for me. I learnt lots of recipes from housewife's only. I salute all mom's, wife's & sister's because they are the real inventor of new food preparations within the basic cuisine with limited access to material variety.

Ingredients:

Green chillies 250 gm

lemon 5 nos

Cumin(jeera) powder 50gm

Coriander(dhaniya) powder 50 gm

Fennel seed(sauf) powder 50 gm

Asafoetida(hing) 1/8 tsp

Rai ki dal 25 gm

Salt to taste

Edible refined Oil 50ml

Method:

• Wash and remove all moisture from chillies.
• Cut lengthwise into 2 or 4 according to size of chili.
• Heat the oil, add hing and all other powder and saute.
• Now add green chillies and saute well till all the moisture removed from it.
• Remove from heat and add rai dal , mix well.
• When the mixture gets cool add lemon juice.
• Keep the mixture in glass bottle.
• Heat oil and cool it, add to the pickle mixture till its cover the full mixture.
• Pickle is ready to eat.

Party menu (without onion, garlic & tomato)

These recipe I learnt from Mayunk Bhai's Mom Mrs. Jain. She Used to take cooking classes. She is wonderful cook. As we know all housewives have there wonderful secret recipes, so here is few of them. Today I'm writing a full menu for small Get Together (GT). This full menu I learnt from auntie only. Just I'm including one starter & vegetable raita.

The menu is :

Paneer Pakoda

---------------
Chhole
Bhatura
Palak Pulao
Vegetable Raita
----------------
Choco Vanilla Sundae
----------------

Paneer Pakoda

Ingredients: (serves 4)

Paneer thin slices 12 n0s

Bengal gram flour (besan) 60 gm

Salt to taste

Chili powder to taste

Oil to fry

Method:

• Prepare a smooth batter with gram flour, salt, chili powder & water (pouring consistency).
• Dip paneer and fry in hot oil.
• Serve piping hot with mint chutney or tomato ketchup.

Chhole

Ingredients:
Chhole 250 gms
Oil 15 ml
Chili powder 1 tsp
Jeera powder 1/2 tsp
Coriander(Dhaniya) powder 1/2 tsp
Salt to taste
Jaggery crushed 1 tsp
Tamrind pulp 2 tsp

Method:

• Soak chhole overnight. Pressure cook till full done.
• Heat oil, add jeera pwd, dhaniya pwd, chilli pwd, cooked chhole & cook for 2 mins.
• Add jaggery, tamarind pulp & salt, mix well.
• Add little water if required.Add freshly chopped coriander & serve hot.

Bhatura

Ingredients:
Rfined flour 400 gm
Yogurt (curd) 115 gm
Soda bicarbonate 1 tsp
Salt to taste
Oil to deep fry

Method:

• 
  

Make dough with curd, salt, soda, flour & little water (fairly wet).

Keep aside for opne hour.

Knead well. Roll our puries of 6" diameter.

Fry them in hot fat like puries & serve hot with chhole.

Palak Pulao

Ingredients:

Pulao rice 500 gm
Jeera 1 tsp
Bay leaf 2 nos
Palak (spinach) 250 gm
Salt to taste
Oil 20 ml

Method:

• Wash rice and soak.
• Wash n chop spinach.
• Heat oil, add jeera, bay Leaf & chopped spinach.
• Cook spinach till well done.
• Add rice, water & salt. cook till done.

Vegetable Raita

Ingredient:

Cauliflowe 100 gm

Carrot 100 gm

French beans 50 gm

Green peas 20 gm

Potato 50 gm

Pomogranade 50 gm

Curd (yogurt) 250 gm

Salt to taste

Sugar to taste

Black pepper powder to taste

Method:

• Boil all vegetables separately, refresh all except potato.
• Whisk curd with sugar, salt & pepper powder.
• Mix vegetable, pomogranade & curd together. Now its ready to serve.

Choco Vanilla Sundea

Ingredients:

Vanilla ice cream

Chocolate sauce

Dry fruits Chopped

Tuti fruity

Method:

• Pour chocolate sauce from the rim of glass and make design.
• Add one scoope of ice cream & and dry fruits and tuti fruity.
• Repeat it again & pour chocolate sauce over it.
• Garnish with lots of nuts & cherry.