Gajar Methi

Ingredients:
Carrot: Diced (3 cups)
Kasuri Methi: (5 tbsp, soaked in water for 10 minutes)
Ginger: Chopped (1 tsp)
Garlic: Chopped (1/2 tsp)
Spring Onions: Chopped (2 tbsp)
Green Chillies: Finely Chopped (2 tbsp)
Black Pepper : Powder (1/2 tsp)
Salt: to taste
Oil: for cooking (1tbsp)

Bread Pakora

ब्रेड पकौड़ा © Shailendra

Bread Pakora (ब्रेड पकौड़ा) is regarded as one of the most well-liked tea time accompaniments in India, especially in northern parts. It is made from bread slices and masala stuffing, and makes a wonderful, mouthwatering treat, which brings pleasure to your appetite.





Ingredients - (4 bread pakoras)

Brown Bread --------------- 2 extra large slices
Oil -------------------------- for boiling

For Batter -
Besan (gram flour) ---------- 2 cupfuls
Heeng (asafoetida) ---------- a pinch
Haldi (turmeric) ------------- 1/2 tbsp
Garam Masala -------------- 1/4 tbsp
Salt ------------------------- to taste

For Stuffing - 
Boiled Potato --------------- 1 nos. of medium size
Coriander Leaves ----------- 1 tbsp (finely chopped)
Garlic ----------------------- 1/4 tsp (finely chopped)
Garam Masala -------------- a pinch

Method -

1. To prepare the batter, mix all the ingredients in a deep bowl. You have to prepare a batter as thick as fevicol - do keep that in mind when adding water to form the batter.
2. To prepare the stuffing, you need to take another bowl, and mash (it would be better if you grate) the potato. Now, add other ingredients to make the tasty  stuffing for bread pakora.
3. Now, spread the stuffing over one bread slice, and cover it with the other one, by apply a little force on it.
4. Heat the oil in a deep frying pan.
5. Cut the stuffed bread slice into four, and dip these pieces into the batter, and finally, deep fry them into the pan.
6. Turn the pakoras twice or thrice, when frying.
7. Frying shall take four to seven minutes.
8. Serve hot with tea or coffee.

Aalu Ka Paratha

In the northern parts of India, Aalu Paratha and Chai is considered as the best breakfast meal. It is a full diet that keeps you energetic throughout the day. For working people and college going students, skipping breakfast can turn out to be an unhealthy plan.

Many a people like to have their breakfast in roadside thelas or typical Indian hotels (read – restaurants), but these Indian eating out destinations do not offer hygienic food and palatable environment to their customers. If you’re an aalu paratha lover, I’m here to comfort you with the easiest method of making aalu parathas. This method is very easy to cook, and it doesn’t even require a good amount of your time.

Ingredients – (4 parathas)

For Stuffing –

Potatoes (boiled and mashed) ------------      2 to 3 medium sized

Coriander leaves (finely chopped) -------        2 tbsp

Ginger (chopped)                         ----------    ½ tbsp

Onions (chopped)                           ---------- 1 tbsp ^*optional

Salt                                                 ---------- to taste

For Dough –

Wheat Flour                                       ---------- 4 cups

Soya leaves (fine chopped)                 ---------- 2 tbsp ^*optional

Salt                                                    ---------- ¼ tbsp

Method –

1. Firstly, you have to dough the flour. For this, mix the flour, soya leaves and salt in a large bowl, and prepare soft dough by adding the required amount of water, gradually.
2. Leave the dough for ten to fifteen minutes. In the meantime, prepare the stuffing for aalu paratha. (Tip - It would be better to boil the potatoes freshly, however, you can also use pre-boiled potatoes, which you have stored in refrigerator.)
3. Muddle up all the ingredients, which are present in the chart above.
4. Make large enough loi from the dough, and press it in middle, to make space for the stuffing. Now, fill the hollow with the potato mash, and cover it, by pulling the dough upward, with soft hand. Roll it in between your palms – do not apply too much force.
5. Now, roll the paratha on chakla and belan like this, (again without applying too much force).
6. Heat up the non-stick pan, and place the rolled paratha on it. When you observe that, the upper surface of the paratha has dried up, turn it over, and brush it with either butter or vegetable oil, and turn it over again. Now, apply the butter over the other surface, and turn it over, once again.
7. When you spot brown marks on the paratha, plate it, and serve hot.
8. You can have it with chai (ginger tea), dahi (yogurt), or coriander or mint chutni.
9. It shall take 15 to 20 minutes’ time.

Aalu Baigan Bhujiya

In India, Brinjal (Baigan) is believed to be the king of vegetables, because of its crown like stock (handle). However, many a people consider Potato as the ruler of the vegetable kingdom, as it is essentially included in Indian meals.

I thought of a meal accompaniment preparation, using both the emperors of the vegetable monarchy.  So, here it is – Baigan Aalu Bhujiya

Ingredients – (2 Serves)

Brinjal (diced)                    ---------------------       200 gm

Potato (diced)                   ---------------------        100 gm

Methi Seeds                      ---------------------        a pinch full

Heeng                              ---------------------        1/6 tsp

Coriander leaves (chopped) ---------------------        2 tbsp

 Onion (fine chopped)         ---------------------        2 tsp

Garlic (find chopped)          ---------------------        ½ tsp

Ginger (grated)                 ---------------------         ½ tsp

Green Chilly (fine chopped) ---------------------         ½ tsp

Mustard Oil^**                    ---------------------         2 tbsp

Salt                                 ---------------------         to taste

Method

1. .  Heat oil in a nonstick pan or iron kadhai. Add heeng and methi.
2. .  After about 15-20 seconds, add fine-chopped garlic and ginger.
3. .  Add fine-chopped onion and chilly. Stir well.
4.    Pour in the diced baigan and aalu; sprinkle salt and chopped dhaniya patti.
5. .  Cover the lid and simmer the heat. And cook for at least 15 minutes, while stirring occasionally.
6. .  Serve hot, garnish with dhaniya 

                                                                                                                          ** You can also use vegetable oil, olive oil, considering your choice of oil.

Returning to food blogging

Hey fellas,

Hope you're all doing great!

At first, please accept my heartfelt apologies. I am extremely sorry for staying away from blogging. I was quite busy with my full time profession, and also I wasn't well. But now, I've decided to restart blogging and will update you with some great cooking ideas, the Indian way!


Stay connected..

Shaillendra

Soybean Pulaav

As we have said earlier, Pulaav or Pilaf can be cooked with several ingredients whether mixed or separately. Soybean is a healthy ingredient, and gives richness to the pulaav; richness in taste and looks. Several times, because of its healthy features, soybean nuggets are pronounced as vegetarian meat balls. Let us know how to cook this extremely yummy and easy to cook Soybean Pulaav or Soybean Pilaf.

Ingredients ( 2 Serves)

Rice (soak in water for 20 minutes)            ---------------              4 cups

Soybeans (soak in water for 20 minutes)     ---------------               2 cup

Butter/Vegetable Oil                                ---------------               2 tbsp

Water                                                   ---------------               8 cups

Cumin Seeds                                          ---------------               1 tbsp

Cinnamon*                                            ---------------               2 pcs.

Bay Leaf                                               ---------------               2 pcs

Salt                                                      ---------------               to taste

Method

1. Heat Butter in a Pressure Cooker and add Cumin Seed, Cinnamon and Bay Leafs. 

2. After a moment of 20 seconds, simmering the heat, add the Soybean and cook for about 2 minutes.

3. Add Rice, Water and Salt to Taste.

4. Cover the lid, and cook until 2 whistles.

5. Allow the pressure to release. And Serve Hot with Raita and Salad.

*Cinnamon=Dalchini

Kachumber Salad

Kachumber Salad or कचूमर सलाद , is one of the easiest to cook and healthiest to eat salads. It has healthy ingredients and can be made in just a few minutes. कचूमर is actually a कचूमर salad, in which, we use the Kachumered fruits and green vegetables. Everything used in it, should be finely chopped. You can use apples, Lime, Pomegranates, Mangoes, Cucumbers, Celery, Onions, Tomatoes, Green Peas, Carrots, Radish, Coriander Leaves, and anything, waiting in a corner of your refrigerator to be used some day.

Ingredients (One Serve)

Cucumber (finely chopped) ----------------------------------         3 tbsp

Carrot (finely chopped)      ----------------------------------         2 tbsp

Tomato (finely chopped)    ----------------------------------         2 tbsp

Apple (finely chopped)       ----------------------------------         3 tbsp

Onion (finely chopped)       ----------------------------------         1 tbsp

Coriander Leaves (chopped) ----------------------------------        1 tbsp

Rock Salt                          ----------------------------------         a pinchful

Salt                                 ----------------------------------         to taste

Sugar Crystals                   ----------------------------------         ¼ tsp (optional)

Black Pepper Powder*         ----------------------------------         ¼ tsp

Method:

1.) In a medium sized bowl, mix all the ingredients using a service spoon, chopstick or service fork.

2.) Serve with meals. It can also be enjoyed alone as a meal as it has different ingredients of rich vitamins and minerals that give you a perfect nutrition.

3.) That’s what we call Easy to cook!

4.) To make it more yummy, you can add two drops of lemon juice before consuming it.

*you can also use White Pepper Powder if you want

Aaloo Bhujiya

Aaloo(Potato) is the real king of Vegetables. In India, it is so popular that it is included with almost all the Vegetable Dishes or Sabzis. It doesn't matter whether or not those Sabzis are Tari(Gravy) based or Sookhi (dried). Aaloo has its own importance and as we have said, earlier, on a post in this blog that Aaloo alone can be cooked in many ways. Here is another exciting and delicious way to cook an Aaloo recipe, Aaloo Bhujiya which is very Easy to Cook.

Ingredients : ( 2 Serves)

Potatoes (Diced)                                             : 4 medium sized 
Fresh Coriander Leaves(Finely Chopped)             : 2 tbsp
Onions (Finely Chopped)                                  : 2 tbsp
Garlic Cloves (Finely Chopped)                          : 1/2 tbsp
Green Chilly*                                                  : 1/2 tbsp
Methi Dana                                                     : 1/4 tsp
Garam Masala Powder                                      : 1/4 tsp
Salt                                                               : to taste
Mustard Oil (or Ghee, Butter, Vegetable Oil etc)   : 2 tbsp

Method:

1. Heat Oil in an Iron Kadhai or Non-Stick Pan. Add Methi Dana wait until it gets swollen and add Onions, Garlic and Green Chilly and Saute over a medium heat for about 2 minutes. 
2. Now add Diced Potatoes, Chopped Coriander Leaves, Salt and Garam Masala; mix well and simmering the heat, cover the lid of the Non-Stick Pan. 3
3. Stirring occasionally, cook it for about 10-12 minutes. And it's done.
4. Serve Hot with a garnish of Fresh Green Coriander Leaves along with Khichdi, Dal-Chaal or Dal-Roti. 
5. Heavenly!!!



* Methi Dana = Fenu-greek Seeds

Matar Pulaav Or Pea Pilaf

Pulaav (पुलाव) or Pilaaf is such a dish that can add glory to a Dinner. It's Put in the 'Rice Course' of a Menu basically known as the 4th Course or the 'Farineux Course' of the French Classical Menu. In Indian Dinner Menu it is served before the Desserts. 

Pilaf can be cooked in different Style. In fact, the method of Cooking Pilaf is different in different countries. This Recipe is Normal Indian Pilaf with little touch of French Cooking Style. If cooked in Pressure Cooker, it will hardly take 15 minutes to cook Pea Pilaf or Matar Pulaav (मटर पुलाव). It really Easy to Cook and Delicious to Eat! 

Pilaf can be cooked with many other ingredients like Jack-fruit, Soybean, Tomato, Cottage Cheese, Potato. Here, we have mentioned only the Vegetarian Ways to cook Pilaf as, we as a part of Reputed 'Vegetarian Express' truly believe that there is nothing to be a Non-vegetarian.

Read the TV show script of this recipe, here - 

Ingredients: ( 2 Serves)

Rice (soak in water for 20 minutes) : 4 cups

Pea Beans                                   : 1 cup

Butter/Vegetable Oil                     : 2 tbsp

Water                                         : 8 cups

Cumin Seeds*                              : 1 tbsp

Salt                                            : to taste

Method

1. Heat Butter in a Pressure Cooker and add Cumin Seed. 

2. After a moment of 10 seconds, simmering the heat add the Peas and cook for about 2 minutes.

3. Add Rice, Water and Salt to Taste.**

4. Cover the lid, and cook until 2 whistles.

5. Allow the pressure to release. And Serve Hot with Raita and Salad.

*Cumin Seed = Zeera

** You can also include finely chopped fresh Coriander Leaves to add some aroma to your pilaf.

Dhaniya Paratha

Paratha or Parontha (पराठा or परोंठा) is one of the most trendy Breakfast or Lunch Menus in India. It is cooked in many styles but generally in a boring way. Here is a very new kind of Paratha; Dhaniya Paratha that is very Easy to Cook and Healthy to Eat.

Ingredients:

Wheat Flour                                                 :   3 Cups
Coriander Leaves (Finely Chopped)             :  3 Table Spoon
Water                                                          :   to make dough
Salt                                                                :  1/4 tsp
Oil/Butter/Ghee                                            :   to cook parathas

Method :
1. Make a soft dough using Flour, Salt, Water and Coriander Leaves. Cover it with a cloth for about 10 minutes. Divide it into 3 equal balls.
2. Using the Chakla-Belan, make Chapati like shape with these balls.
3. Heat the Tava (Flat Pan), spread the Chapati on the Tava.
4. Brush the Ghee on both the sides of Parathas, cook it gets Crunchy.

5. Serve Hot with Tomato Chatni and Chai!

Indian Masala Mushroom

Generally, people in India cook Mushrooms with Gravy but here is a new kind of Recipe, very indian, very tasty; the Indian Masala Mushroom. It is an Easy to cook dish, as it takes about 5-8 minutes to cook Masala Mushrooms. It can be served as a vegetarian accompaniment with any Indian Meal, specially Dinner.

Ingredients (2 Serves)

Mushrooms (Diced)                                :  1 Packet ( 150-200 gms)
Spring Onions ( Finely Chopped)      :  2 tbsp
Garlic ( Finely Chopped)                       : 1/2 tsp 
Green Chili ( Finely Chopped)            : 1/2 tsp
Coriander Leaves                                     :  for garnish
Turmeric Powder                                    : 1/2 tsp
Coriander Powder                                   : 1/2 tsp
Salt                                                                 :  to taste
Oil                                                                   :  1 tbsp

Method:

1. Heat oil in a Non-stick pan, add Garlic and Green Chili and saute it for about 30 seconds over medium heat.
2. Add Spring Onions and saute, till it gets translucent. Add Mushrooms, mix well, simmer the heat and cover the lid.
3. Remove the lid after 2 minutes and you'll see the water released by the Mushrooms, add Turmeric Powder, Coriander Powder & leaves, Salt. Stir well and cover the lid again for about 2 minutes. 
4. Remove the lid and stir well. Allow the remaining water to get soaked.
5. Garnish with Coriander Leaves and Serve Hot with Dal-Chawal or Parathas or anything you like.

Mix Veg : Gajar-Aalu-Matar (Carrot-Potato-Peas)

It is the french style Mix Vegetable Accompaniment. This Vegetarian Dish can also be named as 'Tirangi Sabzi' 'Tricolor Mix-Veg' or 'Matgajraalu'. It is dish which is Colorful, very tasty and yes, easy to cook.

Ingredients (2 Serves)

Potato ( Cut in Small Cubes)                 :  2 medium sized
Carrot (Cut in Small Cubes)                  :  1 
Green Peas                                                   :  1 Bowl
Spring Onions ( Finely Chopped)       :  1 tbsp
Coriander Leaves                                     :  for garnish
Salt                                                                 :  to taste
White/Black Pepper Powder              : 1/4 tsp
Oil                                                                   :  1 tbsp

Method

1. Heat Oil in a non-stick pan and add Finely Chopped Spring Onions. Saute over a medium heat.
2. Add the Potatoes, Carrots and Green Peas.  Sprinkle Salt and Black Pepper Powder.
3. Toss well or mix well using a spatula. Cover the Lid and simmer the heat.
4. Stirring occasionally, Cook for about 10 minutes. 
5. Serve hot  in a Bowl along with garnishing of Coriander Leaves.
6. Enjoy with Parathas or Dal-Chawal or as an accompaniment with Continental Menus.

Aalu Masala (Spicy Indian Potato)

Potato a.k.a Aalu is believed to be the King of all Vegetables in India. It is Cooked/Used with almost every vegetable. But Aalu, alone, can be cooked very easily. We'll be posting many a variety of Potato Recipes but here comes the Aalu Masala.



Aalu Masala

Ingredients (1 Serve)

Potato ( Cut in Small Cubes) :  1 medium sized
Onion ( Finely Chopped)       :  1 tbsp
Garlic  (Finely Chopped)       :  1/4 tbsp
Coriander Leaves                   :  for garnish
Henng                                      :  a pinch
Turmeric Powder                  :  1 tea spoon
Coriander Powder                 :  1 tea spoon
Red Chilly Powder                : 1/2 tea spoon or to taste
Tomato Catch-up                  : 1 tea spoon
Salt                                          : to taste
Oil                                            : 1 tbsp


Method

1. Heat Oil in a non-stick pan and add Heeng. After Heeng gets red add finely chopped Onion and Garlic and allow it get translucent. 
2. Add the Potatoes and Toss well or mix well using a spatula. 
3. Sprinkle Turmeric, Coriander,  Red Chilly Powders, Salt and toss it well. 
4. Add Tomato Catch-up and simmer the heat, cover the lid of the non-stick pan. 
5. Stir occasionally and Cook it up for about 10-12 minutes.
6.Garnish with fresh Coriander Leaves and Serve Hot with Parathas/Dal-Roti-Chawal.

Delicious and Yummy Chilla

Cook it Easy!! These are also called as the Indian 'Pan Cakes' or Vegetarian Omelettes'.

It can be cooked in different style and variety. But, this is the most simple and basic style of cooking Chilla, keep visiting our blog for other methods of cooking Chillas. Its not only tasty but also a very easy to cook dish for breakfasts.It hardly takes more than 10 Minutes to cook Chillas.



Simple and Healthy Chilla

Ingredients (1 serve) 

Gram Flour (besan) ------------------------ 1 Cup
Onions (Finely Chopped) --------------------3 Table Spoon
Garlic (Finely Chopped)   ------------------- 1/4 Table Spoon*
Ginger (Finely Chopped)   ------------------ 1/4 Table Spoon*
Green Chilly(Finely Chopped) -------------- 1 medium sized*
Coriander Leaves (Finely Chopped) --------  1 Table Spoon*
Haldi(Turmeric) Powder -------------------  1/4 Table Spoon*
Heeng (Asfotida) ---------------------------  a Pinch*
Garam Masala -----------------------------   a Pinch*
Water  -------------------------------------   To Make Batter 
Oil/Butter/Ghee ---------------------------   For Shalow Frying
Salt      -------------------------------------    To Taste


Method 

1. In a deep bowl, mix Gram Flour, Onions  Ginger, Garlic, Chilly, Coriander leaves, Haldi, Heeng and Garam masala using your hand or a spoon/fork. 
2. By adding some water, make a thick( not very thick) batter and add salt to your taste. 
3. Put a non-stick Pan(Tava) on burner and apply a little Oil on the pan. 
4. After 1 minutes, simmer the heat and pour some batter onto the Pan and using a spoon spread the batter over the pan.
5. After the upper side of Chilla is dried( some holes can be seen), apply a little oil on the upper side and turn it over using a spatula(kalchhi). Increase the flame of the Burner and cook it for one more minute. 
6. By using the same process make 3 to 4 chillas with the remaining batter and serve hot accompanying Adharkh Chatni or Tomato Sauce. 
7. Enjoy with hot tea/coffee.  





*  By not using these ingredients you can make your Chilla more simple.