Category: Bachelor's Recipes

Radish Rice

Radish Rice


Ingredients:

Carrot-200 gms

Radish-200 gms

Green chillies-2

Salt to taste

Oil

 For the Tempering/Tadka:

Mustard-1/4 tsp

Curry leaves

 Spices:

Turmeric-1/4 tsp

Hing-1 pinch


Preparation method

  1. Heat oil in a pan, add mustard and curry leaves.
  2. Once they splutter, add green chillies, grated carrot and grated radish  and sauté it.
  3. Add turmeric powder, hing, salt and stir it well.
  4. Cook it For the 5 mins in a low flame.
  5. Add cooked rice and mix it well.
  6. Garnish it with coriander leaves.
  7. Serve it hot with papad or chips.

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Eggplant Chips

brinjal chips


Ingredients:

Eggplant-250 gms

Chilli powder-1 tsp

Turmeric powder-1/2 tsp

Hing-1/4 tsp

Salt to taste

Oil


Preparation method:

  1. Wash and cut the eggplants into slices.
  2. Add chilli powder, turmeric, hing, salt  to the eggplant slices and mix it well.
  3. Marinate it for 15 mins.
  4. Heat oil in a pan, add the marinated pieces and fry it till it turns to golden brown.
  5. Add few at times and cook it in medium flame.
  6. Serve it hot with rice or roti.

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Egg Chapati(Roti)

Egg Chapati

 

Chapati is traditional south Asian dish prepared almost everyday. Chapati(also known as roti)  are made from whole wheat flour(atta), it means flattened round. Gujarathis’ made chapatti by adding salt and oil to the dough while punjabi’s wont add.The layered and fried version of chapatti is called paratha and poori. Stuffed parathas also made by stuffing carots eggs, potatoes,…according to their individuval preferences.its very healthy dish. Egg chapati is similar delicious dish.It is very easy to prepare and picnic/ travel time recipe.


 Ingredients:

Whole wheat flour-1 cup

Water

Oil

Egg-1 egg per chappathi

Onion-1

Tomato-1

Green chillies-2

Coriander leaves

Salt to taste

Pepper as needed


 Preparation method

  1. Take the flour in a large mixing bowl and add normal water.
  2. Add less water at a time and start to mix the flour to form the dough.
  3. We need the dough to be soft, so add less water at a time.
  4. To make a smooth, soft dough. Knead well for 8-10 minutes, adding a little flour if the dough is too sticky.
  5. Instead of water, you can also use yoghurt or milk. This makes rotis really soft.
  6. Continue the process till you get the right consistency of the dough.
  7. Once you’ve got the dough to the right consistency, cover with a damp cloth and keep it aside for 15 mins.
  8. Divide the dough into small portions of evenly size.
  9. Roll these portions into balls between your hands till they are smooth and without cracks.
  10. Very lightly flour a rolling board and roll each ball into a thick circle.
  11. Heat the pan on a medium flame.
  12. Place the roti on the pan, when the colour changes flip over to the other side. When you see the balck spots on the opposite side again flip over it.
  13. Press it gently with spacula. This will help the roti to puff up.
  14. Whisk the eggs add chopped onions, tomatoes, green chillies, salt and pepper.
  15. Pour it into the tawa and spread like a omelette.
  16. Place the cooked roti on the top  press it gently and cook it for few mins.
  17. Flip it to the other side and cook gently.
  18. Egg chappathi is ready.
  19. Garnish it with fresh coriander leaves and serve it with raita.

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Portuguese Cabbage Soup

cabbage soup

 

Cabbage soup is a traditional Portuguese dish originating from northern Portugal. It is now considered aa a national dish and is popular all over the world. It is made from Collie-greens which is couvos cabbage.Easy and simple to prepare,but yummy and healthy.


Ingredients:

Onion-1
Potatoes-250 gms
Garlic Cloves-3
Bay leaf-1
Shredded Cabbage-250 gms
Salt to taste
Pepper to taste
Olive oil-2tsp

Preparation method

  1. Peel the potatoes and cut into slices
  2. Heat oil in a pan, add chopped onion garlic and bay leaf. Cook it until it is softened.
  3. Add the diced potatoes,salt,pepper and water.cook it for few mins.
  4. Add the shredded cabbage and mix it well.
  5. Cover it cook for 15 mins in a medium flame.
  6. Check seasoning and serve it hot.

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Traditional Cauliflower Curry

Gobi Grandma curry

Grandma Gobi Curry


Ingredients

Cauliflower-1

Turmeric-1/4 tsp

Salt to taste

Sesame oil

 

For the Tempering / Tadka

Curry leaves-2 spring

Mustard-1/4 tsp

Urad-dal-1/4 tsp

 

 

For the Sauté

Shallots- 250 grams

Garlic-6 cloves -1/2 tsp. paste

Ginger -2 inch cube-1/2 tsp. paste

Tomatoes- 2 medium (optional)

Hing -1 pinch (optional)

 

Garnishing

Fresh Coriander – 1/3 bunches

 

Spices for the Grinding

Red Chillies – 8

Coriander seeds -6 TSP

Cumin seeds -1 tsp

Fennel seeds – 2 tsp

Black Pepper corns- 1 tsp

Curry leaves-1/3 bunch

Cardomom-2

Cloves-2

Cinnamon-2


Preparation method:

  1. Blanch the cauliflower florets in a warm water  with salt and turmeric For the 2 mins
  2. Fry the spices in the dry pan, till it gets nice aroma.
  3. Grind the spices to a smooth paste.
  4. Crush the tomato using hand and crush the shallots using DD.
  5. Take cauliflower florets in a bowl; add the grinded masala, crushed onions, crushed tomatoes, ginger garlic paste, turmeric, hing and salt.
  6. Add handful of sesame oil and mix altogether with hand, marinate it For the 5 mins.
  7. Heat the pan; transfer the mixture to the pan. Sprinkle water.
  8. Cover it and cook it For the 30 min in a medium flame.
  9. Stir it occasionally. When it’s done, simmer it For the 15 mins .
  10. Garnish with Fresh coriander and serve it hot with rice or roti.

 


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Dosa-Garlic Chutney

Breakfast menu4

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Snake Gourd Rice

Snake Gourd Rice


Ingredients:

Snake gourd-250 gms

Chana dal-100 gms

Coconut-1/4

Salt to taste

Oil

 For the Tempering/Tadka:

Mustard-1/4 tsp

Urad dal-1/4 tsp

Cumin seeds-1/4 tsp

Red chillies -4

Curry leaves

Spices:

Turmeric-1/4 tsp

Hing-1 pinch


Preparation method

  1. Heat oil in a pan, add mustard, cumin seeds, urad dal, red chillies and curry leaves.
  2. Once they splutter, add onions and green chillies and sauté it.
  3. Add boiled chana dal, chopped snake gourd , turmeric powder, hing, salt and stir it well.
  4. Cook it for 7 mins in a low flame and add grated coconut and mix it well.
  5. Add cooked rice and mix it well.
  6. Serve it hot with rice and rotis.

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Pomegranate Juice

Pomogranate juice

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Vermicelli Briyani

semiya briyani

Vermicelli biryani


Ingredients

Roasted Vermicelli-1 cup

Egg-4

Salt to tatse

Oil

 

For the tempering/tadka

Mustard-1/2 tsp

Urad dal-1/2 tsp

Chana dal-1/2 tsp

Cumin seeds-1/2 tsp

Peanuts-1 tsp

Curry leave-2 sprig

 

For the sauté:

Onion-2 medium

Green chillies-3 slitted

Ginger -1 inch

 


 

Preparation method:

 

  1. Heat oil in a pan add tempering spices.
  2. Once they splutter, add the chopped onions, green chillies, ginger, salt and sauté it.
  3. Add the vermicelli and water (1:2 ratios) and stir well.
  4. Cover it and cook For the 5 min in a low flame.
  5. Add the scramble egg and stir it well.
  6. Garnish it with coriander leaves and serve it hot with chutney.

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Instant Semolina(Rava) idli

shallots chutney

Instant: rava idli  – is traditional south Indian dish usually prepared for the breakfast or dinner. It’s very healthy dish rich in protein, prepared using mixed semolina and lentils. It is very easy to prepare, no need for the fermentation, it is an instant idli. This batter is slightly coarser from normal idli batter. To add spicy to it, you can add pepper corns .This is spicy idli, so well goes with any sour or coconut related dishes like coconut chutney, tomato chutney, onion chutney and sambar.

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Recipe Cuisine: Indian;     Preparation Time: 20 mins;    Cooking Time: 20 mins;    Makes: 25

Ingredients

Ravai /semolina – 1/2 cup
Rice flour – 1/2 cup
Buttermilk-1/2 cup
Green Chillies – 1 finely chopped
Ginger – 1 inch piece
Whole black pepper – 1 tsp
Cumin seeds –1 tsp
Onion optional-1
Salt as required

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Preparation method

  1. Soak semolina in a little buttermilk For the 30 mins.
  2. Grind it in a blender coarsely with rice flour.
  3. The batter should be thin and watery.
  4. Add finely chopped ginger, finely chopped chillies, cumin seeds, whole black pepper and salt.
  5. For making idlis, grease the Idli plate  with oil(optional) .
  6. Heat the Idli

    pan with water and allow the water to boil.

  7. Pour 3/4 the ladle of idli batter to the idli plates and steam it For the 10-12

    .minutes.

  8. To check its cooked,wet the For thek and insert it into a idli if it is not sticky

    and comes out easily idli is ready.

  9. just switch off the flame and take the idli plate out
  10. Sprinkle water behind the idli plates and make it to com.
  11. After a few seconds dip a spoon in water and carefully take out the idlis.
  12. Serve it hot with chutney or sambar.

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