Wednesday 4 October 2023

Vegetarian Bean Burger




 Ingredients:

1 can of black beans

half cup of quinoa

coriander leaves-chopped

sweet potato-1 and half (boiled as per convenience)

tomato sliced

caramelized onion- roast on oil

sauce- spicy to drizzle

salt and pepper

burger buns

Procedure:

  1. Pour black beans in a bowl and mash until smooth. While doing this, boil quinoa for 12 minutes on medium.
  2. Add quinoa to the bowl ,and mix until equally proportioned.
  3. Add the boiled sweet potato and mix until texture is dough-like. If it's still liquidy, add more sweet potato to the mixture.
  4. Add chopped coriander and mix well.
  5. Use a cookie cutter or anything circular and fill it to the rim with our mixture
  6. Turn on the pan, and carefully place the circular mixture on the pan, then leave the patty on.
  7. Tip- add some rice flour on the patty for extra crisp.
  8. Wait for 10 minutes on low flame, and flip it over.
  9. Continue this process for each patty, it does take time, but it's worth it.
  10. Cut open the burger bun and place the tomatoes, onion and patty.
  11. Drizzle sauce and sprinkle spices.
    Munch and enjoy your savory treat.

This recipe was made by my 11-year-old daughter. Make sure to try this recipe.





Tuesday 3 October 2023

Misal Pav

 


Ingredients:

moth beans - 1 cup
3 onions - chopped 
2 tomatoes - chopped
Garam Masala - half tsp
Goda Masala - half tsp
Coriander powder - half tsp
Cumin powder - half tsp
Pav bhaji masala - half tsp
Turmeric powder - half teaspoon
Chili power - 1 tablespoon
Ginger garlic paste - 1 tablespoon
Pav buns
Butter
Corainder leaves - chopped
Lemon
Farsan
Oil
Salt

Procedure:
1. Soak the moth beans(matki) overnight. Next day rinse off the water and tie t in a muslin cloth and put it in a container. Keep it for around 12 hours, The matki should sprout well. Boil the matki with water for arond 10 mins and keep aside.
2. Take a vok, add 1 cup oil and fry 2 chopped onions with pinch of salt till they turn golden brown. Next add the ginger garlic paste and fry for 2 mins.
3. Next add the chopped tomato and fry for 2 mins.
4. Add in all the masalas and mix well.
5. Finally add the water from the boiled matki and let it boil for around 10 mins.
6. Add the boiled matki and let it cook for a few mins. The misal masala is now ready

Serving
  1. Take a plate and add it the Farsan.
  2. Add the matki masala
  3. Add teh chopped onions 
  4. Finally add some more farsan
  5. Garnish with Corainder leaves
  6. Sprinkle lemon juice
  7. Serve with Pav
The delicious Misal Pav  is ready.

Dalia


 

Ingriedients:

Dalia - 2 cups
1 Onion - finely chopped
Red chilies - 2
Urad dal - 1 tea spoon
Karipatta leaves
Mustard - half teaspoon
Oil
Carrots - 1  - chopped into small cubes
Peanuts - handful
Green peas - handful
Water - 3 cups
Salt

For garnishing:
Coriander leaves - finely chopped
Dry coconut\ Kopra - grated (optional)
Lemon juice

Procedure:
1. Take oil in a pressure cooker. Add mustard. Once it splutters, add jeera, urad dal, Karipatta leaves and red chilies.
2. Next add the chopped onions and a pinch of salt.
3. Simultaneously keep 3 cups of water for boiling in a separate container.
4. Next add the peanuts, chopped carrots and the green peas and mix well.
5. Add in the dalia and keep stirring for about 2-3 minutes.
6. By this time, the water will start boiling. Add this boiling water to the dalia and mix well.
7. Add salt as per taste and pressure cook it for 2 whistles.

The delicious Dalia is ready.
Sprinkle lemon juice and garnish it with chopped coriander leaves and grated dry coconut.

Moong Dal Vada

 


Ingredients:

Green moong dal(with skin) - 2 cups
Ginger - medium piece
Green chilies - 4
Onion - half - finely chopped
Coriander leaves
Ajwain - half tsp
Salt
Oil for deep frying

Procedure:
1. Soak the green moong dal for around 5 to 6 hours. 
2. Grind it together with ginger, green chilies, coriander leaves, ajwain and salt to a fine paste. Do not add water while grinding.
4. Take a kadhai and keep oil for boiling.
5. Once the oil is hot enough, prepare round balls and deep fry them on a medium flame till they are golden brown.

The delicious moong dal wada are ready. Serve them with green chutney.

Tips:
  • You can skip the onion for offering it as a prasad

Paneer Makhani

 


Ingredients:

Tomatoes - 2
Cashew-nuts - half a cup
Ginger- Garlic paste - 1 tsp
Garam Masala - half tsp
Chili Powder - half tsp
Corainder powder - half tsp
Kasuri Methi - 1 tbsp
Green chilies - 2
Cardamoms - 2 - powdered
Cloves - 2
Cinnamon stick - 1 small piece
Cream - 2 tbsp
Butter 
Salt

Procedure:
  1. Before you start, soak the Paneer in warm water, that will make them soft.
  2.  Chop the tomatoes and blend them in the mixer along with the cashew nuts. Blend them to a smooth puree.
  3. In a wok, add butter, add the green chilies, followed by cardamoms, cloves and cinnamon stick.
  4. Add the ginger garlic paste and fry for a minute. 
  5. Pour in the tomato cashewnut puree and mix well.
  6. Continue to cook untill it thickens and the color changes.
  7. Next add garam masala, coriander powder and chili powder and salt and saute.
  8. Add 1 cup water and let it boil till the gravy thickens.
  9. Add the paneer.
  10. Add the kasuri methi
  11. Finally add the cream and mix well.
The delicious Paneer Makhani is ready


Serve it with Naan or Roti

Tips:
  • Before you start, soak the Paneer in warm water, that will make them soft.
  • Cashew nuts can be replaced by almonds. Just soak the almonds in hot water for a couple of hours before blending.
  • Avoid overlooking the paneer, as that would make them hard and chewy.

Tuesday 27 September 2022

Sarson ka Saag

Sarson is mustard and saag is greens. So in short Sarson ka Saag is the gravy prepared with mustard leaves. Since mustard leaves have a strong spicy bitter taste, it is usually prepared by combining with another saag especially spinach (palak). But you could replace it with any greens or even a combination of greens.

Sarson ka Saag is mostly served in the cold winter months along with Makke ki roti, But it goes really well with any kind of paratha or roti.



Ingredients:
Sarson ka sag(mustard leaves) - 1 bunch
Palak (Spinach) - 1 bunch
Onions - 1, finely choppes
Tomato - 1 , finely chopped
Garlic - 5 petals
Green chillies - 3
Chilli powder - half teaspoon
Turmeric powder - half teaspoon
Garam masala - half teaspoon
Bay leaves - 2
Cloves - 3
Cinnamon - small piece
Ghee
Salt

Procedure:
1. Discard the stem of the mustard leaves. Clean the spinach leaves by just removing the roots. We will use the stem of spinach leaves in this recipe.
2. Next step is to blanch the palak and mustard leaves.. Keep 2 glasses of water for boiling.
3. When the water starts boiling, dip 2-3 mustard leaves in the boiling water for a minute and then remove it. Continue this with all the mustard leaves. Repeat the same with the spinach.
4. Once the blanched leaves cools down, Put it in a mixer, add 5 garlic petals and 3 green chillies and grind it to a thick paste. Do not add water.
5. Take a vok. Add 2 tablespoon ghee. Next add cloves, cinnamon and bay leaves. .Next add the chopped onions.
6. Fry them for some time and add pinch of salt.
7. Next add the chopped tomatoes and fry for some time.
8. Add the turmeric powder, chili powder and garam masala.
9. Finally add the leaves puree. Add water as required. Also add salt.
10. Boil it for 2-3 mins.

The delicious Sarso ka Saag is ready to serve.

Serve it hot with Makke ki Roti. 

Thursday 10 February 2022

Dal Makhani

Dal Makhani...as the name suggests this is a creamy and buttery dal and is a delicacy of North India. The Key to its peculiar taste is the generous amounts of butter and cream, the more the better.

The black whole urad dal also known as kali dal is cooked with loads of butter for a long time. This makes it buttery and creamy. Very minimum spices are added to this dal yet, it has abundance of amazing flavors. 

Ingredients:

Black urad dal (whole)- 1 cup
Rajma/Kidney beans - quarter cup
Ghee
Ginger- Garlic paste - 1 tsp
1 Onion, finely chopped
1 Tomato finely chopped
Garam Masala - half tsp
Chili Powder - half tsp
Kasuri Methi - 1 tbsp
Chopped Coriander leaves - for garnish
Cream - 2 tbsp
Butter 
Salt

Procedure:
  1.  Soak the black urad dal and rajma overnight.
  2. Next day, boil the urad dal and rajma togather in a pressure cooker. It should be cooked properly. We should be able to mash the dals easily with our hands.
  3. In the same cooker, let the dal boil further till we get the masala ready. This will make the Dal Makhani very creamy.
  4. As the dal is boiling, In a separate vok, add generous amount of Ghee. 
  5. Add ginger garlic paste and fry for a minute. 
  6. Next add the chopped onions and fry nicely till golden brown. Add pinch of salt.
  7. Add in the chopped tomatoes and let it cook for a couple of minutes till the ghee oozes out from the sides.
  8. Next add garam masala and chili powder and salt and saute.
  9. At this point, at the boiled dals to the masala. Add salt as required.
  10. Next add good amount of butter and let it cook on a low flame, uncovered.
  11. Let this cook for atleast an hour. The longer the time, the better the taste and consistency. Keep stirring in between so that the dal does not stick to the pan.
  12. Also add boiling water as required. I had added 2 cups of water.
  13. Towards the end, add in the cream and let it boil for another 10 mins.
  14. Finally add the kasuri methi and give it a nice stir.
  15. Garnish with chopped coriander leaves.
The delicious Dal Makhani is ready
Serve it with Naan or Rice.

Saturday 7 August 2021

Bajrichi Bhakri/ Bajra Roti

Bajra Roti is an amazing winter food packaged with taste and health.

Its a very simple food, but can get tricky to get the perfect bhakris for a novice cook.

I tried using the baking paper and that worked really well. But if you are a bhakri expert, you can skip the baking paper and pat it directly on the rolling board.



Ingriedients:

Bajra flour - 2 cups
Wheat flour - quarter cup
Oil
Salt
Ghee - while serving


Procedure
  1. In a bowl, add all the above ingredients except ghee. Knead it well to prepare the flour. Add oil to make it smooth.
  2.  Make small round balls of the dough.
  3. Next take a baking paper and pat the ball to make it to a round shape. Try to pat it as thin as possible. The edges tend to break for a novice cook, but gets better with experience. Try to mend the broken edges. Its easier to begin with a smaller ball and preparing smaller bhakri.
  4. Next take a pan and place the bhakri from the baking paper on to the tava. Cook it on a low flame.
  5. In the mean time, prepare the next bhakri on the same baking paper.
  6. Put on a high flame and flip the bhakri to cook on other side.
  7. Once you see some spots (half cooked), put it on the gas burner and roast it like preparing fulkas.
  8. Cook on both sides.
  9. Bhakri it ready
Top the hot bhakri with loads of ghee and serve it with Baingan ka Bharta and Thecha



Thursday 22 July 2021

Ragda Patties

Ragda Patties is a very popular street food from the state of Maharashtra,

The dried white peas are soaked overnight and cooked with a blissful combination of spices and served with the potato cutlets together with curd and tamarind chutney.

Great combination of taste and health in one plate!



Procedure:

Preparing the Aloo Tikki:
Ingredients:

3 Potatoes - boiled
half tsp Amchur powder
half tsp Cumin powder
half tsp chili powder
1 tablespoon Corn flour
Salt
Oil

Procedure:
1. Mash the boiled potatoes and keep it aside.
2. Take a mixing bowl, and add the mashed potatoes, salt, Amchur Powder, Cumin powder and Chili powder and mix well. Adjust the salt as per your taste.
3. Next add the corn flour and mix well. 
4. Prepare small round balls and pat it to form a cutlet.
5. Take a pan and drizzle some oil and place the cutlets on the tawa. Drizzle some oil from top.
6. Let the tikki cook on a low flame for around 5 mins.
7. Turn it to the other side and cook again for another 5 minutes.
8. Aloo Tikki is ready



Preparing the Ragda:
Ingredients:
Dried white peas - 2 cups
half tsp chili powder
Tamarind
Jaggery
Cumin seeds
Hing
Salt
Oil

Procedure:
1. Soak the dried white peas overnight.
2. Next day, Boil them with little water, a pinch of turmeric and hing and salt.
3. Once its cooled, mash s few white peas with spoon and keep it on a low flame.
4. Add some salt, jaggery, and tamarind and give it a nice stir.
5. In the meantime,, we prepare the tadka. Take a tadka pan, add oil. Next add cumin seeds.
6. Once they splutter, add hing and chili powder. and put off the gas
7. Pour this hot tadka over the boiling white peas
8. Ragda is ready.

Preparing the Tamarind Chutney:
Check the below link for Tamarind chutney preparation
Tamarind Chutney

Preparing the Ragda Pattiies:

Ingredients:

Aloo Tikki
Ragda
Tamarind Chutney
Chili powder
Cumin powder
Curd
Finely chopped Onion
Chopped coriander leaves 

Procedure:
1. Take a plate and place two Aloo Tikkis.
2. Next pour the Ragda on the tikki such that it is completely dipped onto it.
3. Next put 1 tablespoon curd (Optional) and sprinkle a pinch of Chili powder and Cumin powder
4. Next sprinkle 1 teaspoon Tamarind Chutney
5. Finally add the chopped onions and garnish with chopped coriander leaves.Since I did not have this, I skipped it.
6. Sprinkle lime juice

The delicious tempting Ragda Pattiies is ready to serve.









Monday 21 June 2021

Guacamole

Guacamole is a dip, which originated in Mexico, where the avocados have been cultivated.

This post is quite special to me as it is the first one from my 9 year old daughter

Recently she learned about the Guacamole dip recipe in her English comprehension and was quite keen to try that. 

Her first attempt at Guacamole dip was a big success and it turned out really delicious. We served it with Nachos and Baked Beans. The pics are actually not justifying the taste.

Ingredients:

2 ripe avocados

1 onion

2 tomatoes

2 chilies

Lemon juice

Mint leaves

Salt


Procedure:

  1. Finely chop the onions and tomatoes and add them in a mixing bowl.
  2. Chop the mint leaves and add it in the mixing bowl. This can be substituted by chopped coriander leaves
  3. Add in the chopped chilies.
  4. Cut the avocados in half and using a spoon scoop the avocado and mash it nicely.
  5. Add this to the mixing bowl.
  6. Finally add in the salt and lemon juice.
  7. Mix them well.
The delicious Guacamole is ready!


Serve it with Nachos and beans as a side.