YOGHURT MINT CHUTNEY-HOTEL STYLE| DAHI PUDINA TANDURI- KABAB CHUTNEY

I was hunting for this recipe since quite a long time. I had tasted this chutney in hotels especially with harabhara kabab & reshmi kabab... since them i am a fan of this chutney.the tikha khata mitha swad of this chutney is really appealing...

One of the most common form of treatment mint has is that is that it can settle a nervous stomach. Mint is also widely known as a treatment for irritable bowel syndrome and other digestive conditions.

Mint has also been said to slow the effects of bacteria or fungus . Mint has also been said to help with asthma and other allergies. Some believe that mint in certain respects that can be helpful in cancer treatments too. But that has not been proven yet at least not on humans

Ingredients:

1 Cup Curd (Dahi) /YOGHURT

1-2 Green Chillies (Hari Mirch) /(as per your spice taste)

2 tspn fresh Mint Leaves (Pudina Leaves)

2 tsp fresh coriander leaves/cilantro

1 level tablespoon cumin powder(jeera powder)

pinch of sugar.

Salt (Namak) to taste 

METHOD

1. Beat the curd, & keep aside.
2. Grind green chillies,Mint & coriander leaves sugar salt finely in a mixie.
3. Mix in the curd to above mixture.Add jeera powder mix well & chutney is ready to serve with starters.

KHATTA WHITE DHOKLA|GUJARATI SNACK -RICE URAD DAL RECIPE

A deliciously sour, traditional gujrati snack served for festival meals. Can also be served as a snack at tea time. One of my favorites too

Ingredients:

3 cups rice (chawal)
1 cup urad dal (split black lentils)
1/2 cup sour curds (khatta dahi)
2 tbsp ginger-green chilli paste
3/4 tsp baking soda
1/4 tsp asafoetida (hing)
1 tbsp coarsely grounded freshly ground black pepper powder
3 tbsp oil
salt to taste

Method

 

1. Wipe the rice and urad dal with a wet cloth, mix and dry grind coarsely (like semolina). Alternatively, soak the rice and urad dal overnight in plenty of water and grind in a mixture the next day.
2. Add the sour curds and hot water, mix well and make into a thick paste.
3. Allow to ferment for at least 6 to 7 hours.
4. Add the soda bi-carb, oil, asafoetida, green chilli-ginger paste and salt and mix well.
5. Apply a little oil to a metal thali ( flat metal with low rim). Pour enough batter so as to fill half the height of the thali. This should ordinary be about 1/2 teacup for a small thali.
6. Sprinkle a little ground pepper on top.
7. Steam for about 10 minutes.
8. Repeat with the rest of the batter.
9. Cut into pieces and serve with oil and green chutney.

Tips

1. You can make Vegetable Dhoklas by adding finely chopped carrots, french beans and peas to the batter before steaming.
2. Always use your hands while mixing the batter to break the lumps.

TOMATO OMLETTE| Besan methi tamatar ke chilla recipe

 Tomato omelet is the vegetarian answer to the egg based breakfast staple omelette. Tomato omelette are prepared from a batter comprising of besan, tomato and chopped onions and then spread like an omelette on a hot pan and relished with ketchup.

My vesrion of tomato omlete is nutritious by tha addition of methi(fenugreek) leaves to omlete which adds the nutritive value to omlette.This is a good way of adding green leafy vegies in kids meal....The chickpea flour is the protein source and the tomato and coriander make it really tasty snack. One can have it at breakfast or even as a meal by itself.U can evn roll it in between bread slices......making a TOMATO OMLETTE sandwich...

Ingredients:

2 fine chopped tomatoes

1 big fine chopped onion

1 handful cilantro(coriander leaves./kothimbir) chopped

1 handful chopped methi (fenugreek )

2 green chillies

1 teaspoon red chili powder

1/2 teaspoon haldi

1 table spoon rice flour

3/4 cup chickpea flour/besan

1tspn ginger garlic paste (optional)

salt to taste

1/4 teaspoon sugar

1/2 cup water

oil for frying

METHOD

1. Mix all items together with water.
2. Fry these on both sides on a non-stick girdle with minimum oil.
3. Make either big circle or spoonful small ones.
4. Serve hot with coconut chutney or tomato sauce.

Tip :

Adding rice flour makes a crispy omlete.you can even substitute it by rava (suji)

For tomato omletee skip methi leaves in above recipe & proceed

THAI EGG SALAD

This Thai Egg Salad Recipes was a really pleasant surprise for me.  A lovely
spicy egg salad, ideal to accompany barbecue food, or just a light lunch on it's own and good if you're on a diet too

The surprise was how refreshing it is, with such a burst of flavours instantly, combined with a lovely after taste now makes it one of my favourite recipes 

INGREDIENTS

3 hard boiled eggs
1/2 cup coarsely chopped green(raw) mango / cooking apple
1/4 cup mint leaves (pudina)
2tbsp chopped onions,preferably green onions
1/2 cup shreded cabage
1/2 cup grated carrot

DRESSING

3 tsp lemon juice
1 green chilli sliced
2 tbsp chopped garlic
1 tsp salt
2 tbsp salad oil/any cooking oil

GARNISH
Lettuce leaves

tomato wedges

METHOD

1. Grind together for dressing - lemon juice,green chilli,garlic,salt & oil..keep aside.
2. Peel & cut boiled eggs into 1/2 inch thick slices.keep aside.
3. Mix together all other ingredients .pour most of the dressing on the eggs.toss lightly.
4. Garnish with letuce leaves & tomato wedges.

Chicken in black pepper sauce-chinese style |kali miri murgh

 I made black pepper chicken for dinner last night. It was a very spontaneous recipe.

 delectable chicken morsels carefully seasoned with black pepper..

INGREDIENTS:

200 gm - boneless chicken cut into 1inch pieces

greens of one spring onion (paticha kanda) - cut into 1/2 inch pieces

SAUCE

2 tsp oil

1/2 tsp peper corns( saboot kali miri)

1/2 tsp chopped garlic

1/2 tsp ginger paste

1 tsp freshly ground peper

1/2-1 tsp soya sauce

1tsp vinegar

11/2 cups water mixed with 1 chicken soup cube/11/2 cups chicken stock

4 tsp cornstarch

MARINADE

1 egg

1/2 tsn salt

2 tsp cornstarch

2 tsp maida (plain flour)

METHOD

1. Cut chicken into 1 inch pieces. Marinate chicken in all ingredients of the marinade & keep aside for ateast half hour.
2.  Heat oil in a wok or kadhai & deepfry chicken for 2-3 minutes on medium heat .Drain & keep aside.Do not let chicken in oil for longer time as it gets overcooked & turns hard.
3.  For sauce heat 2 tsp oil.reduce heat add ginger,garlic & peppercorns .Cook till garlic starts to change colur .add  ground black pepper,soya sauce,vinegar & fried chicken.
4.  Add water mixed with cube or chicken stock.Add enough water (1/2 cup approx) mixed with cornstarch .cook stirring till it turns to a thick saucy consistency.Add salt to taste
5.  Add greens of spring onion.remove from heat & serve hot

Chinese Hot and Sour VEGETERIAN Soup | Chinese Hot and Sour NON VEGETERIAN Soup

Chinese Hot and Sour Soup is a light meal or accompaniment eaten any time of day. Made of simple ingredients, this soup does not take a lot of your time, and is great for people suffering from cold. The use of pepper help in controlling appetite, and the taste is just too good for your tongue and will continue to linger in your mind even after you have finished the entire bowl!! 

This soy-sauce based chinese soup has the right blend of sourness and chili, providing a spicy flavour 

Ingredients

CHILLI GARLIC PASTE

1/2 tsp red chilli paste

1/2 tsp minced garlic

1 tspn oil

OTHER INGREDIENTS

1-2 tender green beans (faras bi)  sliced finely

2 tspn oil

2 fresh mushrooms chopped /1tsp dried mushrooms

1/2 cup chopped cabbage

1/2 cup thickly grated carrot

6 cups water

2 soup/stock cubes crushed ( I use maggi cubes)

2 tsp sugar'

11/4 tsp salt

1/2 tsp pepper powder

1/2-1 tspn soya sauce

2-3 tsp vinegar

2 tsn tomato ketchup

6 tspn cornstarch mixed with 1/2 cup water

Method

1. If using dried mushrooms soak them in water for 1/2 hour,was thoroghly to clean dirt ,cut away any hard portion & then cut to small pieces.
2. Heat 2 tsp oil .Add chili paste & garlic & give it a quick stir
3. Add beans& mushroom & stir fry for 1-2 minutes on high heat.Add cabbage& carrots .Stir for few seconds.
4. Add 5 cups water & soup/stock cubes. Add sugar ,salt,pepper,soya sauce,vinegar & ketchup.Boil for 2 minutes.
5. Add cornstarch paste stirring continuosly. Cook for 2 minutes till soup turns thick.Serve hot

Tips

NON VEGETERIAN Chinese Hot and Sour Soup

For non veg version boil 200g chicken with bones in 6 cup of water till chicken is tender about 8 minutes.Use chicken liquid instead of water in above recipe.Debone boiled chicken shred into small pieces  & add along with veggies .u can omit mushrooms in that case

Soya sauce becomes darker in colur on keeping.If u have old bottle use sparingly check colur of soup& later on more can be added.

KIMCHI SALAD | KOREAN & CHINESE SPICY CABBAGE SALAD

KIMCHI SALAD is a famous korean  & chinese condiment made of picked cabbage leaves.This  version captures the authentic flavour for you.

Source :Nita mehta's chinese cooking book

INGREDIENTS

4 Cups cabbage cut into 1 inch squares

1 tsp salt

1/4 cup vinegar (u can use lemon juice)

DRESSING

1 tsp red chilli paste

1/2 tsp salt

2tsp sugar

2tsp soya sauce

1tsp vinegar( u can use lemon juice also)

2tsp tomato ketchup
1tbsp red chili sauce

Method :

  
1. Sprinkle salt & vinegar on cabbage kept in bowl.crush cabbage well with fingers.
2. keep aside covered for 30 minutes. 
3.  Strain cabbage .Leave it in strainer for 15 min for water to drain completely.
4. Add all ingredients of dressing to the cabbage .Toss lightly so that paste coats the cabbage.Let it stand for 30 minutes .serve at room temperature.

 

Beetroot koshimbir(SALAD)Marathi style|beeta chi koshimbir

Presenting my moms version of beetroot koshimbir.

Beetroot is a rich source of carbohydrates, a good source of protein, and has high levels of important vitamins, minerals and micronutrients. It is a good source of dietary fibre, has practically no fat, and no cholesterol

Ingredients:

 

Beetroot-1-Medium

Fresh Coconut-1/2 Cup (OPTIONAL)

PEANUT POWDER (shengdana kut)- 1/2 cup

Green Chili-1 chopped
Coriander Leaves-1 tbsp
Lemon Juice-3-4 tsp

Sugar - pinch

Salt-As Per Taste

For phodni (tempering):

1 teaspoon oil

pinch of mustard seeds

pinch of asafoetida (hing)

pinch of jeera -cumin seeds

1 green chili, slit lengthwise into 2 (optional)  

Method:

1. Wash and peel beetroot.
2. Wash and chop green chili. Wash and chop green coriander leaves. Keep aside.
3. Wash and grate fresh coconut. Keep aside.
4. Grate beetroot in a bowl.
5. Add grated coconut, chopped green chili ,peanut powder, ,salt & sugar to grated beetroot. Mix well.
6. Make tadka in a pan by heating oil,hing,jeera,mustard seeds & pour on the above mixture & let it cool
7. Squeeze lemon juice & mix well before serving

Nutritional value of beetroot

Betacyanin is the name of the pigment which gives the beetroot its deep red colour.

• Betacyanin is a powerful cancer fighting agent which may particularly help prevent colon cancer.

Beetroots contain betaine which is a nutrient important for cardiovascular health. Betaine functions in conjunction with folic acid and vitamins B6 and B2 to reduce homocysteine build up in the blood - too much homocysteine build up can lead to heart disease, stroke, and peripheral vascular disease.

Beetroot juice has been shown to lower blood pressure and thereby helping to prevent cardiovascular diseases.

Beetroot is high in folate which supports red blood cell growth and helps to prevent anemia. Folate also helps to prevent homocysteine build up in the blood, allows nerves to function properly and helps prevent Alzheimers disease

Beetroots is also high in potassium which helps the nerves and muscles to function properly. Potassium also maintains the bodies' acid balance and can help lower the risk of high blood pressure.

Tomato chutney South indian style |Idli dosa uttapam andhra chutni

This chutney recipe is inherited from a south indian aunty.I tasted this chutney in one of the cafe joints NANDINI in hyderabad  & since then i have become a fan of this chutney

Ingredients

Tomato 2-3

Kadipatta (curry leaves) - 5-6

Ginger -half inch

Urad dal / Roasted split Bengal gram (dahlia/dahlya in marathi) - 2 tspn

Redchilles 2-3 /red chilli powder - 2 tsp

Desicated coconut /wet coconut -1 tspn (optional)

Garlic - 2-3

Salt - as per taste

Sugar - pinch

Oil - 1tsp

Tamarind extract/lime juice - 1tspn

Seasoning/Tadka (optional)

•1/2 tsp Mustard seeds
•3-4 Curry leaves
•Asafetida (hing) a pinch
•1 tsp oil

Method

1. Heat 1 tspn oil add hing,saute curry leaves,garlic,red chillies .
2. Add urad dal/dahalya & saute till it turns golden brown.take care not to burn dall.
3. Next add chopped tomatoes & fry for 1 minute & let it cool down.
4. Grind above mixture with desicated coconut,salt,sugar& lime juice/tamarind.
5. For tadka heat oil in a small pan, add mustard seeds, curry leaves, and asafetida, and mix well.
6. Pour this over the chutney and close this with lid immediately. Mix before serving.
7. Serve this along with hot Dosas or with Idli or even rotis!

Tip

Seasoning can be skipped

Add chiili powder directly in mixie in case you are not using red chillies. dont frychilli powder in oil.

Urad dal / Roasted split Bengal gram (dahlia/dahlya in marathi): This dahlia is different from the usual split Bengal gram (chana dal) – dahlia is easy to chew while chana dal is quite hard to bite]

Palak paneer recipe| hotel style punjabi paneer palak

PALAK PANEER  is favourite dish of my husband,we normally order this in restaurants .I tried making this at home & it turned out to be better than restaurant version...Now this has become a regular recipe in my kitchen.

 Ingredients:

 SPINACH (PALAK) - 2 bunches

PANEER cubes (cottage cheese)- 10-12

Green chillies-3

Onion -1

Garlic-2 cloves

ginger - half inch piece

Cumin seeds (jeera)- 1 tspn

Butter/Ghee - 2-3 tbsp

Dahi (yoghurt) - half cup

1/2 cup -Coriander ( cilantro) /kothimbir paste.

Turmeric powder - pinch

Coriander cumin powder - 1 tsp

Pepper powder - 1tsp

Chat masala /lemon juice - 1 tspn

hing (asafoetida)

Salt -as per atste

Sugar - 1 tspn

Cashew pieces - 5-6 pieces.

Method:

1. Cashews- Roast cashews lightly, make fine powder of them.
2. Paneer- Lightly saute paneer cubes in one teaspoon of ghee till they are golden brown. (This is optional, you can add paneer cubes just as they are.) I prefer golden brown.
    
   
   
   
   
   
   
   
   
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3. Wash spinach leaves thoroughly & remove stems.Heat a teaspoon of oil in a wide skillet. First add green chillies to hot oil, then spinach. Saute until the leaves are wilted. Turn off the heat. Immediately blanch them in cold water .Next grind chiili spinach in a fine paste.
   
4. Saute onion cut into small pieces in same skillet till it gets roasted & raw onion smell goes away for 2 minutes .Let it cool & grind to paste in mixie along with ginger & garlic.
   
   

   
   

    
5. Heat butter & ghee in a pan ,next add  hing ,cumin seeds .When they crackle add onion ginger garlic paste & saute for 2-3 minutes till oil separates.
6. Next add Coriander cumin powder ,turmeric,pepper powder,sugar,chat masala & stir for minute.Add coriander paste & again saute.Add whisked yoghurt & stir .
7. Next add spinach paste & mix properly.Add very little water only if required...lastly add salt & paneer cubes and let it simmer for 1 minute.
8. decorate with cream
9. This can be served with roti /naan

Tips

You can also boil the palak in a kadai for 2 minutes and immerse in cold water instead of sauting in skillet.

But don’t cover it cook as you will lose the green colour if you cover it.

MYSORE MASALA DOSA | Mysore dosa with coconut coriander chutney

I am a south indian food fan since childhood....I believe most of us are ....presenting the recipe  along with the steps to prepare dosa batter..pls note the same batter can be used for preparing onion uttapams with addition of few other ingredients....

Dosa or Dosé or Dosai is a fermented crepe or pancake made from rice batter and black lentils. It is indigenous to and is a staple dish in the southern Indian states of Andhra Pradesh, Karnataka, Kerala and Tamil Nadu as well as being popular in Sri Lanka. Dosa is also popular in Malaysia and Singapore, where the name Thosai is more common and in Myanmar as Toshay.

It is a typical South Indian dish, eaten mostly for breakfast and is rich in carbohydrates and protein. It is considered as the staple food in the South indian region. In the rest of the country too, Dosas are hugely popular and Udipi restaurants serving them and other South Indian foods can be found in almost every suburb.

Breakfast, the first and most important meal of the day is to be eaten like a King. This is being said by most of the dietician and nutritionists. Dosa also called as pancakes or crepes is made from rice and black lentils (Urad dal). Dosa, is typical dish in South Indian cuisine traditionally served for breakfast. Dosa is rich in carbohydrates and protein. It is served with chutneys and sambar to make a complete balanced meal.

Dosa can also be called as Dosai, dhosha, dosay, dhosai, tosai, thosai or dvashi. 

Masala dosa needs no introduction, its our all time favourite .No Udupi hotel menu is complete without this very famous Mysore Masala dosa.

What is the uniqueness of  MMD (Mysore Masala Dose)? What is difference between masala dosa (MD) &  MMD (Mysore Masala Dose)? 
 ANSWER:  It's bewitching aroma which waftsin the air. The difference between regular masala dosa(MD)  and MMD  is the spicy red chilli-garlic  chutney which is spread thinly over the dosa before the potato curry is laid over it .
"Red Chutney" is the one thing that makes Mysore Masale different from ordinary masala dosas. Red chutney adds a beautiful flavor and spice and makes this dosa indeed delicious.

  

Ingredients:

    3 cups - Idli rice or normal rice

    1 cup - Skinless split urad daal (skinless black gram)

    1/2 teaspoon - Methi seeds (Fenugreek seeds)

    1/4 cup - Poha (beaten rice)

    2 teaspoon - Sugar

    handful - Chana dal (Yellow split peas) / dahalya (the one used for chivda)          

    Salt - as per taste     

   

Method to prepare dosa batter             

1. Add , rice,methi, poha, yellow spilt peas into one large vessel containing sufficient water for soaking. Next soak urad dal in water in a separate vessel. Soak  both rice as well urad dal for minimum 6-7 hours or overnight.
2. Drain water & grind the contents from both the containers separately to a smooth paste adding little water as required. make batter of medium consistency. Add sugar & salt while grinding.
3. Now mix the grind urad dal mixture along with grind rice mixture in a big container well. Cover and keep aside in a warm place for at least 12 hours /overnight. During this time the batter raises and reaches approximately two and a half times the original volume. So make sure you use a big enough container for the dosa batter.
4. Pls note the same batter can be used for preparing onion uttapams with addition of few other ingredients....

Onion potato masala/ PALYA):

 

Ingredients:

• 4 nos - Potato, medium sized
• 1 to 2 - Onion, medium sized long thinly sliced
• 12 nos - Small green chilies, not to be chopped. Just split them at the center
• 1/4 tsp - Turmeric
• Salt to taste
• 1/4 tsp - Mustard
• 1 tsp - Urad dal (black gram)
• 1 1/4 tsp - Chana dal (yellow split peas)
• 10 nos - Curry leaves
• 2 tbsp - Coriander leaves or Cilantro
• 1 tbsp - Ghee
• 2 tbsp -cashews (optional)

Method :

1. Cut the potatoes each into 2 pieces with the skin intact and cook them in a cooker until one whistle. Then peel the skin of the potato and smash or squeeze them coarsely by hand and set aside.
2. Heat oil in a kadhai or a pan and add mustard.
3. When the mustard starts popping or bursting add urad dal and chana dal.
4.  Keep stirring for a minute and then add onion, curry leaves, green chilies and turmeric. Saute for around 10 minutes.
5.  Add Salt and 1/2 cup water and stir well. Add the mashed potato, coriander leaves, ghee,cashews, and mix well. Now take the pan of the heat and the potato subji is done.

Red chili chutney /kempu chutney /red chilli garlic chutney:

Ingredients:

• 1/4 cup - Coconut
• 4 to 5 nos - Red chili
• 1 teaspoon - Roasted split chickpeas
• 4 to 5 - curry leaves
• Tamarind - Size of a grape fruit
• Coriander or cilantro - 1 tablespoon chopped
• Salt to taste

Method for red chutney:

 1  Grind all above ingredients with little water to make a dry chutney

Making the Dosa

1. Take a dosa tava or a non-stick pan and put it on a medium to high heat.  

2. Now sprinkle a little bit of water with your hand. Wait for the water to crackle and evaporate. This ensures that the Dosa will spread evenly and not break because the pan is too hot. Do this step for each dosa.

3. Take 1/4 cup of dosa batter and gently pour this batter onto the center of the pan.

4. Now begin to spread the batter in sweeping circular motions to form a circle. Do not be alarmed if the Dosa develops tiny holes as you spread the batter. This is normal.

5. Apply oil and ghee over the surface of the dosa and also around its edges. If you want you can hold the pan by its handle, lift up and swirl it so as to make the drizzled oil spread all over the Dosa

6. After a minute or two you will see the the thinner part of the dosa is turning dark brown. This indicates that the dosa is coming out crispy and is almost done.

7. Now smear a little bit of the red masala chutney on the dosa as shown in the picture. the quantity of this chutney depends on how spicy you want the dosa to be. 

8. Lastly add the onion potato subji to the center of the dosa and flip the 2 sides of the dosa one over the other such that the subji is covered.
9.Serve   dosa hot with green chutney & sambhar

8. As the last step add the onion potato subji to the center of the dosa and flip the 2 sides of the dosa one over the other such that the subji is covered. The dosa is now ready to be
served.

Serve dosa with coconut chutney mentioned below.

Green Coconut coriander Chutney

Ingredients:

• 1/2 cup - Coconut grated
• 3 tbsp - Roasted split chickpeas
• 6 nos - Small Green chili
• 2 pieces - Ginger (small)
• 3 tbsp - Coriander or Cilantro chopped
• Tamarind - size of a grape fruit
• 1/4 tsp - sugar
• Salt to taste

 

Method:

1 Grind all the above ingredients with a little water into a paste.

2  For tadka add 1 tsp oil, little mustard and few curry leaves in a pan on medium heat. When the mustard starts crackling for a minute add the tadka into the chutney paste and you are done.

Tips:

1 Dont add oil on tava before spreading the dosa or else batter will not spread uniformly.

2 Adding chana dal imparts a golden yellow colour to dosa.

3 Once dosa starts browning then Apply oil and ghee over the surface of the dosa and also around its edges .

4 Omit the addition of potato masala & red chutney if you want plain dosa.rest process is same.

5 Addition of sugar helps in fermenting process.

6.For masala dosa skip red chutney ,add potato masala rest process is same