Monday, April 20, 2020

roasted chickpeas



Cooked Chickpeas (Garbanzo Beans) – 1 cup, rinsed and patted dry
Oil – 1 Tbsp
Salt – 1/2 tsp
Masala (Spice) Mixture
Black Salt – 1/8 tsp
Citric Acid – 1/8 tsp
Black Pepper – 1/4 tsp
Cumin Powder – 1/2 tsp
Red Chili Powder – 1/2 tsp or to taste
Salt – 1/4 tsp or to taste
Grind all above ingredients to a fine powder.
Method:
1. Coat Chickpeas with Oil and Salt.
2. Arrange Chickpeas in a single layer on a parchment lined baking tray.
3. Bake in 350 F preheated oven for 40-50 minutes, until crisp.
4. Remove Chickpeas into a bowl and sprinkle spice mixture while tossing. Continue to toss until well coated.
5. Allow Chickpeas to cool before storing in a vented container at room temperature.

Friday, April 17, 2020

Broccoli peanuts oat tikki


https://www.archanaskitchen.com/broccoli-peanuts-and-oats-tikkis-recipe

Ingredients

  • 1/2 teaspoon Extra Virgin Olive Oil
  • 1 cup Broccoli , grated
  • Potatoes (Aloo) , boiled & mashed
  • 1/2 cup Roasted Peanuts (Moongphali) , coarsely crushed
  • 2 tablespoons Instant Oats (Oatmeal) , powdered
  • Green Chillies , finely chopped
  • 2 cloves Garlic , finely chopped
  • 1/4 teaspoon Garam masala powder
  • 1 teaspoon Chaat Masala Powder

How to make Broccoli Peanut Oats Tikki Recipe

  1. To begin making the Broccoli Peanuts And Oats Tikki Recipe, get all the ingredients prepped and ready.
  2. Into a pressure cooked, add 3 potatoes, cut into half and half cup water. Pressure cook for 5 to 6 whistles and turn off the heat. Allow the pressure to release naturally.
  3. Peel the skin and mash the potato and keep aside.
  4. Into a mixer grinder, add the instant oats and make into a powder and keep aside. 
  5. Pound the shelled roasted peanuts in a pestle & mortar and keep aside.
  6. Into a large mixing bowl, add the broccoli, boiled, mashed potatoes, green chilli, garlic, powdered oats, chaat masala, garam masala, roasted crushed peanuts and salt to taste. Mix until all the ingredients are well combined.
  7. Divide the mixture into 8 portions and flatten them into thick discs.
  8. Place the tikkis on a preheated pan, drizzle a little oil over each tikki. Cook on both sides until golden.
  9. Once done, remove from the heat and transfer to a serving bowl.
  10. Serve Broccoli And Oats Tikki Recipe along with a Mint Chutney and Adrak Chai for a perfect tea time snack.

Tuesday, April 14, 2020

Soya bean dry sabzi



INGREDIENTS

Dried soya bean – 1/2 cup

Onion – 1

Turmeric – 1/8 tsp

Salt – as needed

TO GRIND TO COARSE PASTE

Coconut,grated – 2-3 tblsp

coriander seeds – 1 & 1/2 tsp

pepper – 1 tsp

Jeera – 1 tsp

Red chilli – 2

Garlic,small – 2

Water – as needed


TO TEMPER

Oil – 2 tsp

Mustard – 3/4 tsp

Curry leaves – a sprig

METHOD:


  1. Soak the soya bean over night,next day,drain water and pressure cook with salt and little water (1/4 cup). If you don’t add salt,then the bean will get over cooked and get mashed.
  2. soya bean step1
  3. Grind the items given under the table ‘To grind’ to a coarse paste and keep a side.
  4. soya bean step2
  5. Heat a pan with oil and temper with the items given under ‘to temper’ table. Add chopped onion and fry till transparent. Add the cooked soya beans.
  6. soya bean step3
    1. Add turmeric and the ground paste and add 1/4 cup water and mix well. Cook for 6-8 minutes or until the water evaporates and the masala starts browning.Add a tsp of coconut oil for an extra flavour!
    2. soya bean step4

Vada Pav Chutney

https://pipingpotcurry.com/dry-garlic-chutney/

Ingredients

Instructions

  • Heat a skillet on medium low flame. Add the garlic cloves and roast them for a minute
  • You can roast the garlic till it becomes little brown in color so that the raw smell of the garlic goes away. Keep it aside on a plate.
    • Then dry roast the coconut in the same skillet till it becomes light brown in color and keep it aside.
    • In the same manner, dry roast both the peanuts and sesame seeds separately and keep aside.
    • Let the roasted ingredients cool and then add them all in a food processor jar.
    • Add kashmiri chili powder and salt to the jar.
    • Grind them to a coarse powder. Adjust the spice and salt to taste.
    • Dry garlic chutney is ready to be used.

    NOTES

    • While making this dry coconut garlic chutney, use desiccated coconut as it will give a nutty flavor.
    • Using Kashmiri chili powder gives a bright red color to the chutney, and does not make the chutney too spicy.
    • Roast each ingredients separately as they take different time to roast well.
    • Cool the ingredients before grinding to avoid oil releasing and the chutney from getting too oily.
    • Storing: You can store this chutney in an air-tight container. Refrigerate and use within 15 days.

egg plant rolls



Ingredients

  • Brinjal (Baingan / Eggplant) , (cut into lengthwise thin slices)
  • 1 cup Paneer (Homemade Cottage Cheese) , grated
  • Green Bell Pepper (Capsicum) , chopped
  • Carrot (Gajjar) , chopped
  • Onion , chopped
  • Green Chillies , finely chopped
  • 3 cloves Garlic , minced
  • Basil leaves , few leaves (chopped)
  • Parsley leaves , few leaves (chopped)
  • Extra Virgin Olive Oil
  • Black pepper powder
  • Salt , to taste
  • 1/4 teaspoon Dried oregano
  • 1/2 cup Mozzarella cheese , grated
  • Tomato Basil Pasta Sauce , as required (or Del Monte Sauce)

How to make Eggplant Rolls Recipe

  1. To begin with, the Eggplant rolls first, arrange the eggplant slices on a colander and sprinkle some salt on them, keep them aside for 30 minutes.
  2. Meanwhile, heat oil in a pan. Add chopped onion and minced garlic and sauté it till onion turn translucent.
  3. Now add carrot, green bell pepper, and green chilies and stir it for 2-3 minutes. Add paneer, salt, black pepper, oregano, basil parsley and cook it for another 3 minutes.
  4. Now rinse off salt from the eggplant and squeeze the water out. Heat a little oil in a skillet and cook eggplant slices till they turn lightly brown on both the sides.
  5. Remove them from the skillet and allow them to cool down.
  6. Lay the eggplant slices flat on a cutting board. Place a teaspoon of the paneer and vegetable mixture on the center, repeat the same with all the slices of eggplant.
  7. After adding the mixture, carefully fold the eggplant ends.
  8. Now place the rolled eggplants in a lightly oiled baking dish. Spread 2 tablespoons of pasta sauce (you can add more as per your taste) on each eggplant roll and sprinkle mozzarella cheese on top of the sauce.
  9. Preheat oven to 425 F and bake the eggplant rolls for 10-15 mins.
  10. Remove the eggplant rolls from the tray and plate them on a serving plate.
  11. Garnish Eggplant rolls with some parsley and serve it with spinach corn pasta and garlic bread for your weeknight dinner.
Eggplant Rolls Recipe

cake in cup- 2min


https://www.allrecipes.com/recipe/241038/microwave-chocolate-mug-cake/

InstrStep 1
  • Mix flour, sugar, cocoa powder, baking soda, and salt in a large microwave-safe mug; stir in milk, canola oil, water, and vanilla extract.
  • Cook in microwave until cake is done in the middle, about 1 minute 45 seconds
  • Cook's Notes:
For a healthier version, use 1 1/2 tablespoons of plain unsweetened applesauce and use 3 tablespoons plus 1 teaspoon water instead of the milk

Friday, April 3, 2020

dhaba style egg curry

Ingredients

  • Whole Eggs , hard boiled
  • 1 tablespoon Ghee
  • 1/2 teaspoon Cumin seeds (Jeera)
  • 1/2 teaspoon Mustard seeds
  • 1/4 teaspoon Asafoetida (hing)
  • Cloves (Laung)
  • Bay leaf (tej patta)
  • Black cardamom (Badi Elaichi)
  • Cardamom (Elaichi) Pods/Seeds
  • Dry Red Chillies
  • 1 inch Ginger , finely chopped
  • 4 cloves Garlic , finely chopped
  • Onion , finely chopped
  • 1 cup Homemade tomato puree
  • 2 tablespoons Curd (Dahi / Yogurt)
  • 1 teaspoon Kashmiri Red Chilli Powder
  • 1/2 teaspoon Turmeric powder (Haldi)
  • 1 teaspoon Coriander Powder (Dhania)
  • Salt , as needed
  • Water , as needed
  • Coriander (Dhania) Leaves , few sprigs, finely chopped

How to make Dhaba Style Egg Curry Recipe in Electric Pressure Cooker

  1. To begin making the Dhaba Style Egg Curry, prep all the ingredients and keep them ready.
  2. Boil the eggs and keep them ready as well.
  3. Place the mode of the pressure cooker into the saute mode.
  4. Heat ghee into the electric pressure cooker; add cumin seeds, mustard seeds, hing, bay leaf, red chilli, black cardamom, green cardamom, cloves until you can smell the aromas coming through.
  5. Add the finely chopped onion, ginger, garlic and cook them till they turn soft and translucent. 
  6. After a minute, add all the dry masalas including kashmiri red chilli powder, turmeric powder, coriander powder and the required salt. Let it cook for about 3 to 4 minutes.
  7. Next, add the tomato puree and cook for about 5 to 6 minutes. After 5 to 6 minutes, add the curd and the required water.
  8. Mix properly, cover the electric pressure cooker.
  9. Set the mode to gravy mode and allow the pressure cooker to do cook until turns itself on to the keep warm mode.
  10. Once done, stir in the coriander leaves, check the salt and adjust according to taste.
  11. Once done, transfer the Dhaba Egg Curry into a serving bowl and serve hot.
  12. Dhaba Style Egg Curry is usually served on the road side dhabas in North Indian with Bajra Ki Roti or Makki Ki Roti