Monthly Archives: February 2017

Sev curry / Shev bhaji

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This is a typical maharashtrian dish. The rasa of this curry is made very spicy and it is had along with chapatis, roti or pav.

Preparation time :10 mins

Cooking time : 15 mins

Serves : 4

INGREDIENTS:

  • Onion : 2 vertically chopped
  • Grated dry coconut /khopra : 1/2 cup
  • Garlic cloves : 6 to 7
  • Ginger : 1 tsp chopped
  • Dry red chilli : 3 to 4
  • Turmeric powder: 1/2 tsp
  • Kashmiri chilli powder: 2 tsp
  • Coriander powder: 3/4 tsp
  • Garam masala : 1 tsp
  • Cumin seeds : 1/2 tsp
  • Salt : for taste
  • Coriander leaves : 1/2 cup finely chopped
  • Tikhat sev : 1/2 packet
  • Oil

PREPARATION:

  • Heat 1 tsp oil in a wok.
  • Add onions and saute until it turns little brown.
  • Add grated dry coconut ,dry red chilli, ginger and garlic and saute for a minute.
  • Remove it from flame , let it cool for sometime.
  • Blend this into smooth paste by adding water.
  • Heat oil in the same wok.
  • Add cumin seeds , let it splutter.
  • Add the ground paste and salt and cook till oil separates.
  • Add all dry spice powders. Mix well.
  • Add 2 cups water and coriander leaves and cook for 4 to 5 minutes.
  • Check for salt, if required add again.
  • Squeeze little lime juice.
  • Add sev before serving or it will become soft.

Roasted corn

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INGREDIENTS:

  • Corn : as needed
  • Lemon: 1/ 2 slice
  • Chat masala : 1 tsp
  • Chilli powder: 1/2 tsp
  • Salt: a pinch

PREPARATION:

  • Put burner on medium flame and roast corn directly on flame but rotating slowly n cooking all sides.
  • Once it gets roasted well remove from flame.. take a lemon slice dip it in chat masala,salt and chilli powder mixture and apply all over the corn.
  • Serve hot.

Mutton Ghee Roast

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Preparation time :10 mins

Cooking time : 25 minutes

Serves: 5 to 6

INGREDIENTS:

For masala:

  • Dry red chilli :7 to 8 (I used bedki chiili )
  • Coriander seeds : 1tsp
  • Kashmiri chilli powder: 2 tsp
  • Cumin seeds :1 tsp
  • Fennel seeds : 1tsp
  • Black pepper corns : 1 tsp
  • Star anise : 1
  • Cloves:4
  • Cinamon stick: 1 inch
  • Garlic cloves : 3 to 4
  • Ginger: small piece
  • Tamarind: 1 small piece
  • Lemon juice: 1tsp
  • Water

For gravy :

  • Mutton: 1/2 kg
  • Ginger garlic : minced 1 tsp
  • Onion : finely chopped 2
  • Ghee: 5 tsp
  • Coriander leaves: finely chopped
  • Curd: 1tsp
  • Salt: for taste

PREPARATION:

  • Dry roast all ingredients listed under masala and blend it together into a smooth paste.
  • Cook mutton with minced ginger ,garlic ,turmeric powder and salt.
  • Drain and keep the stock aside.
  • Heat ghee in a wok, add onions and saute until it turns golden brown.
  • Add ground paste and add little water.
  • Add 1 tsp curd and mix well.
  • Now add the stock and cook for 1 min.
  • Add the cooked mutton pieces and cook until all the water dries up.
  • Add coriander leaves and mix well.

 

Parippu Rasam

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Preparation time : 10 mins

Cooking time: 15 mins

INGREDIENTS:

  • Toor dal / sambar dal : 1/2 cup
  • Tomatoes : 2 chopped med. Size
  • Onion : 1/2 finely chopped
  • Drumsticks : 7 to 8 pieces chopped
  • Coriander leaves : 1 tsp finely chopped
  • Mustard seeds : 1/2 tsp
  • Curry leaves: 1 sprig
  • Dry red chillies : 2
  • Turmeric powder: 1/2 tsp
  • Chilli powder : 1 tsp
  • Rasam powder: 1 tsp
  • Black pepper corns : 1 tsp crushed
  • Salt : for taste
  • Oil

PREPARATION:

  • Soak dal for 15 mins.
  • Add dal, tomatoes,drumsticks,green chillies ,chilli powder,turmeric powder,black pepper corn,rasam powder ,salt and little water in a pressure cooker and cook till 3 to 4 whistles.
  • Dal should be completely cooked.
  • Now heat little oil in a kadai add mustard seeds ,let it splutter.
  • Add finely chopped onions,curry leaves and dry red chilli. Saute for a minute.
  • Pour this on to the cooked rasam and mix well.
  • Garnish with coriander leaves.
  • Serve with rice.

 

Chickoo Milkshake

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Preparation time: 10 mins

Serves: 3

INGREDIENTS:

  • Chickoo : 6 to 7
  • Milk: 3/4 ┬ácup
  • Ice cubes: few
  • Powdered sugar: 3tsp
  • Grated almonds and cashews : for garnishing

PREPARATION:

  • Remove the peel of chickoo and cut it into small pieces.
  • In a blender add chickoo pieces,milk,sugar and ice cubes and blend to a smooth consistency.
  • You can add water or milk if its too thick.
  • Serve chilled ,garnish with grated cashews and almonds.

Rose Falooda

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Preparation time : 20 mins

Serves: 4

INGREDIENTS:

  • Milk : boiled and cooled 2 cups
  • Falooda sev/ vermicilli :1 cup
  • Sabja /chia seeds :1/2 cup
  • Jelly : 1/2 cup
  • Dry fruits : finely chopped :1/2 cup
  • Vanilla icecream : 4 scoops
  • Rose syrup : 1/2 cup
  • Sugar : 2 tbsp

PREPARATION:

  • Boil milk add 2 tbsp rose syrup and keep it in refrigerator for cooling.
  • Boil water in a bowl add falooda sev and keep it for 10 mins until it gets soft and swollen.
  • In another bowl take little warm water and soak sabja for 5 min.
  • You can use readymade jelly or you can make it at home.
  • Take a big serving glass , add 1 tsp of rose syrup and add cut pieces of jelly.
  • Add a layer of sabja and falooda sev and add milk till 3/4th of glass.
  • Finally add a scoop of icecream and top it with dry fruits.

French Toast

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Preparation time: 5 mins

Cooking time: 10 mins

Serves :2

INGREDIENTS:

  • Bread slices :4
  • Eggs : 2
  • Milk: 1/4 cup
  • Sugar : 2tsp
  • Cinamon powder: a pinch
  • Butter

PREPARATION:

  • Beat eggs in a bowl till foam appears.
  • Add milk ,sugar and cinamon powder andd mix well.
  • Heat a non stick pan ,add little butter.
  • Dip each slice in this egg mixture and toast both sides.
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