Scrumptious Treats

Potato and Corn Tikki

2009-12-02T19:03:00.001-08:00

Ingredients
2 boiled and mashed potatoes
1 cup boiled and ground corn
1 tsp coriander powder
1 tsp chilli powder
1 tsp salt
1 tsp ginger,garlic paste

To Fry
3 tbsp powdered rusk
Oil

Method:
In a bowl mix all the ingredients. Make small balls and keep aside. Flatten each ball and place it on the rusk powder. Pat it until its evenly covered with rusk powder on both the sides.
Heat a non stick kadai and smear some oil. Place the tikkis on the kadai and shallow fry on low flame. Remove tikkis when they are crispy to look.
Tastes better when served hot.

Chepankilangu Cutlet

2007-03-24T06:46:00.000-07:00

Ingredients
5 Chepnkilangu
1/2 onion, chopped
2 green chillies, minced
1/2 tsp ginger garlic paste
1/4 tsp turmeric powder
2 tsp cumin powder
1 tsp garam masala
salt to taste
Oil for frying

Method

Pressure cook chepankilangu.(one whistle)

Peel the skin and smash finely.

Mix in onions, green chillies and ginger garlic paste.

Add turmeric powder, cumin powder, garam masala and salt.

Make lemon sized balls and flatten them.

Deep fry and drain on absorbent paper.

Makes 10-12 cutlets.

Red Bread Cubes

2007-03-18T13:59:00.000-07:00

Ingredients
1/2 bread loaf, cut into cubes
1/2 onion, chopped
2 tbsp tomato paste
1/2 tsp turmeric pwdr
1 tsp chilli pwdr
1 tsp garam masala
salt to taste
olive oil

Method

Heat oil in a flat pan.

Crisp the bread cubes for a while.

Heat oil in another kadai and saute onions till they turn translucent.

Add tomato paste and boil the paste for a while.

Add turmeric pwdr, chilli pwdr, garam masala.

Sprinkle salt and pour the paste over the bread cubes.

Turn over the bread cubes until the paste is absorbed evenly.

Sprinkle shredded cheese and cover the pan to allow the cheese to melt.

Serve hot.

Mushroom Toast

2007-02-24T18:36:00.001-08:00

Ingredients
4 bread slices
10 button mushrooms, sliced
1/2 onion, chopped
1 green chilli, chopped
1/2 cup shredded cheese
butter
salt, pepper to taste

Method

Arrange the bread slices on a baking tray and drizzle olive oil on top.

Toast the slices in a pre-heated oven till it turns golden brown.

Heat butter in a kadai and saute onions till it becomes transparent.

Add green chillies and mushrooms and saute for a while.

Sprinkle salt and pepper.

Top each slice with the mushrooms and shredded cheese.

Bake again till cheese melts and serve hot with tomato sauce.

Crispy Noodles

2007-02-24T18:20:00.000-08:00

Ingredients
1 pack noodles
1/4 cup chopped onion
1-2 green chilli, chopped
1 clove garlic, chopped
4-5 tbsp thick tomato paste
salt to taste
olive oil

Method

Break noodles into small pieces and fry them on a heated kadai with little olive oil for 2-3mins.

Remove from kadai when it turns slightly brown and keep aside.

Heat oil in a kadai and saute onions till they become golden brown.

Add green chillies and garlic and cook for a while.

Pour the tomato paste and cook till the raw smell leaves.

Sprinkle salt.

When the paste starts boiling add the fried noodles and coat them well with the paste.

Serve hot when the noodles are still crispy.

Corn & Potato Chowder

2007-02-19T14:59:00.000-08:00

Ingredients
1 potato, peeled and diced
1/2 cup corn
1/4 onion chopped
1 green chilli, chopped
2 tsp ghee
3 cups milk
1-2 tsp all purpose flour
salt and pepper to taste

Method

Heat ghee in a heavy bottomed pan and saute onions till they become transparent.

Add the chopped green chillies

Throw in the diced potatoes and cook them for a while.

Throw in sweet corn and mix well.

Dissolve flour in little milk without forming lumps and combine with the remaining milk.

Pour milk into the pan and cook slowly till potatoes are soft.

Adjust the consistency as per your liking.

Serve hot with salt and pepper shakers by the side.

Spicy Kashmiri Pulao

2007-01-07T13:59:00.000-08:00

Ingredients:
1 cup basmati rice
1 onion, sliced
2-3 green chillies, slit lengthwise
shahjeera, cloves, cinnamon sticks, bay leaves to temper
1-2 tsp ginger garlic paste
1 cup mixed vegetables (carrot, peas, green beans, corn)
1/2 cup chopped fruits (chopped apples, pineapples)
1 tsp chopped cashewnuts
1-2 tsp raisins
1/4 tsp cardamom powder

Method:

Heat ghee in a kadai. Temper the garam masala.

Saute onions till they turn golden brown.

Add green chillies and ginger garlic paste.

Mix in the vegetables.

Fry the soaked basmati rice for less than a minute.

Pour 2 cups of milk and sprinkle salt.

Cook rice till done. Dont overcook it.

Heat ghee in a kadai and brown cashews and raisins.

Transfer rice to a serving dish and mix in the fruits, raisins and cashewnuts.

Sprinkle cardamom powder

Healthy Kachoris

2006-12-10T16:07:00.000-08:00

Ingredients
1 potato, boiled and smashed
1/4 cup green moong,soaked and boiled
1/4 onion
1 1/2 tsp red chilli powder
1/2 tsp turmeric powder
2 tsp coriander powder
2 tsp jeera powder
Salt to taste

For the dough
1 1/2 cup maida
1/4 tsp turmeric powder
1/4 tsp jeera
salt
oil
Cold water to knead.

Method

Heat oil in a kadai and saute onions.

Add the smashed potato and green moong.

Add turmeric powder, chilli powder, coriander powder,cumin powder and salt.

Take lemon sized balls of the dough. Stuff with a tsp of the filling.

Flatten the ball a bit and deep fry.

Serve hot with green chutney and tamarind chutney.

Omlette Fried Rice

2006-12-08T13:03:00.000-08:00

Ingredients
2 cups rice
1 cube maggi chicken(or veg)
1/2 onion, chopped
2 tsp ginger,garlic,green chilli paste
1 carrot, diced small
10 french beans, thoroughly chopped
1/3 cup frozen peas
1/4 capsicum, chopped
1 tsp soy sauce
salt
oil

Method:

Boil rice in 1 3/4 cup water along with the chicken cube and salt.

In a hot skillet pour oil and make 2 thin omlettes seasoned with salt and pepper.

After removing the omlettes add more oil and saute onions.

Add ginger,garlic,green chilli paste and cook till raw smell leaves.

Add the chopped vegetables and fry till they are done.

Mix in the frozen peas and season the vegetables with salt.

Switch off the flame and give a dash of soy sauce.

Cut omlette into thin strips and blend with the veggie mix.

Combine rice and vegetables.

Serve hot.

Assorted Bajji Curry

2006-12-04T12:07:00.000-08:00

Ingredients
1 onion, diced
2-3 green chillies, slit lengthwise
2 tsp ginger garlic paste
1 tomato, diced
10 bajjis(assorted)
1/4 tsp turmeric powder
1 tsp coriander powder
salt
oil

Grind to a paste:
2 tsp shredded coconut
1 tsp split channa dal

Method

Prepare potato,capsicum,onion bajjis and keep aside.

Heat oil in a kadai. Temper shah jeera,cloves and cardamom.

Saute till onions turn golden brown.

Add green chillies and ginger garlic paste.

Add diced tomatoes and cook for a while.

Spoon in the ground coconut paste and blend well.

Quarter the bajjis or drop them in the curry wholly.

Simmer and let the curry boil.

Season with salt and garnish with coriander leaves.

Serve with hot rotis, puris.

Note:Make variations using other vegetables. Sandwich unsweetened bread with cheese or subzi and make bajjis out of it.

Egg Kurma

2006-10-09T07:55:00.000-07:00

Ingredients
3 eggs, scrambled
1/2 onion, chopped
2 green chillies, slit lengthwise
1/2 cup tomato puree
1 potato, cubed
1/4 cup peas
1 tbsp coriander powder
1/4 tsp turmeric powder
oil
salt

Grind to a paste:
3/4 cup shredded coconut
2-3 green chillies
3 cloves garlic
a small piece of ginger
2 tsp split dal
1/4 tsp saunf seeds

Method:

Scramble eggs and set aside.

Heat oil in a kadai. Splutter garam masala.

Add chopped onions and slit green chillies.Fry till golden brown.

Add the ground paste and leave it to work on for a while.

Pour in the tomato puree and all the powder masalas.

Mix in the cubed potatoes and peas.

Pour enough water and sprinkle salt.

Pressure cook the kurma and mix the scrambled eggs with it.

Garnish with chopped coriander leaves.

Mixed Sprouts Pulao

2006-09-18T11:35:00.000-07:00

Ingredients
1 cup basmati rice or jeera rice
2 cups milk or coconut milk
1/2 cup mixed sprouts
1/2 onion
1 tsp ginger garlic paste
2-3 green chillies
1 tsp coriander powder
oil and ghee
saunf, bay leaves, cinnamon, cloves, cardamom
salt

Method

Heat oil and splutter garam masala

Saute onions till they turn golden brown

Add ginger garlic paste and green chillies

Mix in the sprouts and fry for less than a minute

Add salt and coriander powder

Fry rice for a while and pour in the milk or coconut milk

Sprinkle salt and cook

Garnish with chopped coriander leaves and ghee fried cashews

Swadesi Rice

2006-09-15T10:05:00.000-07:00

This is a tricolored rice, layered to give it a touch of patriotism when you eat.
Faster way to mix patriotism in your blood uh.

Green Rice
Ingredients
1 cup Basmati Rice (cooked)
1/2 bunch palak leaves
1/4 bunch coriander leaves
1 tomato(optional)
1 1/2 tbsp curd
1 tsp ginger, garlic, green chillies paste
1/2 onion
cloves, saunf, cinnamon sticks
oil
salt

Method

Blanch palak

Blend in a mixer with coriander leaves

Heat oil in a kadai and splutter garam masala

Saute onions till golden brown

Add the ginger, garlic, g.chilli paste

Then add chopped tomatoes(optional)

Pour in the blended palak and coriander leaves and curd

Once the raw smell leaves, sprinkle salt and remove from fire

Mix in cooked basmati rice

Make a layer of the green rice in your serving dish

White Rice
Ingredients
1 cup cooked rice
juices of 2 lemon
4 red chillies
1/2 tsp channa dhal
1/4 tsp mustard seeds
cashew nuts or ground nuts
6-8 tsp oil
curry leaves
salt

Method

Heat oil in a kadai and splutter mustard seeds, r.chillies, channa dhal, groundnut, garlic, curry leaves. If you are using cashew nuts splutter them at last since they'll be burnt otherwise.

When the above items start spluttering switch off the stove and pour in the lime juice and wait till oil floats on top.

Mix in the cooked rice and make a layer above the green rice

Orange Rice
Ingrediens
1 cup Basmati Rice
1 cup milk
2 carrots, grated
1/2 onion
1 1/2 tsp ginger garlic paste
2-3 green chillies
saunf, cloves, cinnamon sticks
oil or ghee
salt

Method

Heat oil or ghee in a pressure cooker.

Splutter garam masala and saute onions till golden brown

Add green chillies and ginger garlic paste

Add the grated carrots and fry for a while

Fry basmati rice for a while

Add milk and sprinkle salt

When the rice is done make a layer of it on top of the white layer

Fluff it up a little and garnish with well chopped coriander leaves

Now Swadesi rice is ready. A glass dish makes it look more interesting.

Keema Biriyani

2006-09-13T10:25:00.000-07:00

Ingredients
2 cups Basmati Rice
1/4 kg chicken or mutton keema
1 onion
3 green chillies
1 tbsp ginger garlic paste
1/2 cup coriander leaves and mint leaves paste
1/2 cup peas
4 cups coconut milk
1/2 tsp turmeric powder
1/2 tsp chilli powder
1 1/2 tsp coriander powder
1/4 tsp garam masala powder
oil or ghee
saunf, cloves, cardamom, cinnamon sticks, bay leaves
salt

Method

Heat oil in a pressure cooker.

Splutter the garam masala

Saute onions till golden brown

Add ginger garlic paste and green chillies

Once its done add coriander and mint paste

Mix in keema and cook till it changes color and the raw smell leaves

Add turmeric powder, chilli powder, coriander powder, garam masala powder and salt

Add a little water and pressure cook keema for a whistle

Drop the peas in the cooked keema and dehydrate the keema masala

Pour coconut milk measuring it as per the ratio of rice to be added

When it starts boiling add basmati rice and sprinkle salt

Pressure cook rice

Garnish with well chopped coriander leaves

Alu Palak Pulao

2006-09-13T08:49:00.000-07:00

Ingredients
1 cup basmati rice
2 cups milk or coconut milk
3/4 bunch palak leaves
1/4 cup peas
1 potato(small), diced
1 onion
1 tomato (optional)
saunf, cinnamon sticks, cloves
1 tsp ginger garlic paste
2-3 green chillies
oil

Method

Blanch palak.

Blend them in a mixer.

Heat oil and splutter the garam masala.

Saute onions till golden brown.

Add ginger garlic paste and green chillies.

When you get a good aroma add diced potatoes and fry for a while.

Then add the peas followed by the blended palak.

You can also add tomato for a tangy taste.

Allow the mixture to boil for a while till the raw smell leaves.

Season with coriander powder and salt.

Then add Basmati rice and fry for a while.

Add water or milk or coconut milk as per the ratio to the cups of rice added.

Adding milk and coconut milk makes the dish taste richer.

Sprinkle salt. Add a tbsp of ghee as a final touch.

You can also add cubed and fried paneer pieces at the end or even shredded paneer.

This rice is green in color, is healthy but hides the palak taste.

Veg Ball Biriyani

2006-09-13T08:23:00.000-07:00

For Veg Balls
Ingredients
2 potatoes(small), boiled and mashed
1 carrot, diced
10 beans, diced
1/2 onion, chopped
oil for frying
salt to taste

Method

Mix all the vegetables together.

Add salt and little bit maida to hold the veg together while frying.

Add turmeric powder, chilli powder, garam masala and coriander powder.

Make small balls about the size of gooseberries and deep fry.

For Biriyani
Ingredients
1 cup basmati rice
2 cups coconut milk or water
4-5 florets cauliflower, roughly chopped
1/4 cup peas
1 tomato
1 1/2 tbsp curd
1 onion
1 tsp ginger garlic paste
2 green chillies
2 tsp coriander powder
1/4 tsp turmeric powder
1/2 tsp chilli powder
1/4 tsp garam masala powder
oil
saunf, cloves, cinnamon, bay leaves
salt to taste

Method

Heat oil and add saunf, cloves, cinnamon, bay leaves.

When they splutter add sliced onions and wait till it turns golden brown.

Then add ginger garlic paste and green chillies.

Add vegetables like cauliflower, peas and tomatoes which are not in the veg balls.

This makes it a healthy meal since we get to have all vegetables in one dish.

Then add a little curd.

Add coriander powder, turmeric powder, chilli powder and little garam masala powder.

Add salt and then pour water or coconut milk in ratio to the cups of rice you want.

When the water or coconut milk starts boiling add rice and salt.

Once the rice is done, add the veg balls to the biriyani and toss it evenly.

Serve with raita.

P.S. For 1 cup rice 6-8 veg balls should be more than enough.