Cooking Dil Se...!!!

Simple Pulav(Using whole spices)

Author: Siddhi Shirsat // Category: Pulavs N Biryanis, Quick Dishes, Rice Dishes

I make different types of pulavs and biryanis.I prefer making them as they are very simply and gets ready in no time.I will keep posting diff types of them in future. As they contain diffrent types of vegetables they are healthy too.This simple pulav is one of them. Corn give a sweet taste, all the whole spices give a nice aroma to it.Its very simple and good to taste...

INGREDIENTS:

1 cup basmati rice
1 and half cups chopped vegetables (green peas, carrots, capsicum, corn)
1/2 tea spn black pepper
1″ cinnamon
5-6 cloves

2 bay leaves

1 tea spn shahi jeera
2 tbl spn cashew
2 green cardamom
1 black cardamom
3 green chillies
4-5 strands coriander leaves

1 veg maggi cube
Ghee
Salt

METHOD:

Heat ghee. Add pepper, cinnamon, cloves,shahi jeera,bay leaves, black and green cardamom. Fry for few minutes.
Then add cashews. Fry for a minutes, add rice, green chillies and vegetables.
Add salt and 1 and 3/4 cup water and add the powdered maggi cube. Cook on low flame till completely done.

Garnish with coriander leaves.

Serves : 2-3

Preparation time : 25mins

Comments (0)

Thandai...(Summer Beverage)

Author: Siddhi Shirsat // Category: Beverages N Drinks(non alcoholic), Summer Drinks.

Thandai is a North-Indian drink made especially when the hot, dry summer winds blow through the region leaving everything and everybody parched. This thirst-quencher is tasty and cools you down.This chilled almond-flavoured beverage is terrific for when the tempratures soar.

This is very famous in north india and prepared at special ocassions like holi.I have tasted it when i had been to north india and i had liked it.I like to try different types of beverages. I was searching for its recipe and found this one. And no need 2 tel that i tried it as some guests were supose 2 come...and they realy liked it.

INGREDIENTS:

15 almonds
1 tea spn peppercorns
1 tbl spn dry grapes(raisins)
4 dates (seeds removed)
1 tea spn fennel seeds (saunf/badishepi)
2 tea spn poppy seeds(khaskhas)
4 cardamom with pods
Sugar
Milk

METHOD:

Soak dates, almonds, peppercorns, raisins, fennel seeds, poppy seeds, cardamom overnight in the water. Minimum 4-5 hours are also enough.
Next day grind to a very smooth paste using the soaked water and little milk if required.(Do not forget to peel the almonds before grinding.)
Add sugar (as per your taste) and Milk to bring it to required consistency.
Add milk according to your taste.If u like strong flavour add little milk .Strain and refrigerate for some time.
Serve chilled.

Serves : 4
Preparation time : 15mins

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Gobi Manchurian Dry(Indian style)...!!!

Author: Siddhi Shirsat // Category: Indo-Chinese/Chinese Dishes, side Dishes

This is one of my favourite dishes...its made often at my place...This recipe is mixture of many manchurian recipes...This has a bit of indian taste campared to the original chinese manchurian,but it tastes superb.So i am posting it here.I made this few days back so removed pic and posting here...

INGREDIENTS:

Cauliflower 1 medium sized

1/2 cup besan

1/2 cup cornflower

14-15 garlic pods finely chopped

5 green chilles finely chopped

2 onions finely chopped

2 tomatoes finely chopped

1/2 cup tomato sauce

1/4 cup finely chopped corainder leaves

oil

salt

METHOD:

Cut the cauliflower into pieces and keep them in hot water for 20 mins so that they soften a bit.Add some salt to it.

Make a batter by mixing the besan and cornflour in water.Add little salt. It should be of medium consistency.

Deep the cauliflower pieces in that batter and deep fry them in oil till they become crispy.

Meanwhile take a pan. Add some oil and fry the onions till they are translucent.Now add the chooped green chilles and the garlic pieces. Fry for some time.Now add the tomatoes to it.Fry for 10 mins.Add a pinch of salt.

Now add he fried cauliflower pieces to this mixture and mix them properly with it.Now add the tomato sauce and mix well.Now close the vessel and cook on low flame for 10mins.

Now remove the lid and garnish with corainder leaves.Remove from flame.

Let it stand for 10 mins and then serve it.

Preparation time:30 mins.

Serves:4

Comments (0)

Potato Dosa(Alu dosa)

Author: Siddhi Shirsat // Category: Breakfast Items, Dosas N Idlis, Evening Snacks

As usual i was going through one recipe site and this recipe caught my eyes as it was bit diffrent. No one will mostly think of making potato dosa.So i tried this recipe and it turned out very tasty.

I liked it very much.They are very crispy and tasty.I make this often now...

INGREDIENTS:

1 cup mashed potatoes
1 cup rice flour
5-6 strands coriander leaves
1 tea spn ginger-garlic paste
2-3 green chillies
2 tbl spn yogurt/curd
Oil
Salt

METHOD:

Grind all the ingredients(except rice flour). Add rice flour.

Mix well and make dosas. Some times, the dosas get sticked to pan. Add more rice flour and try again.

I usually serve this with tomato sauce.

Serves : 2-3
Preparation time : 15min

Comments (1)

Palak(Spinach) Paratha

Author: Siddhi Shirsat // Category: Breakfast Items, Evening Snacks, Paratha's

This paratha recipe i got from net and i tried it with some of my modifications as usual and it turned out well. Many people who do not like to eat spinach will also enjoy this parathas, as they are very tasty.They are also very simple to prepare. A healty breakfast gets ready in no time...

INGREDIENTS:

Wheat Flour 2 cup
Palak(Spinach) leaves 1 Cup
Ginger 1″ piece
Green Chillies chopped 5 Nos
Coriander leaves 1/2 cup
Jeera 2 tsp

Chilli powder 1 tsp

Corainder powder 1 tsp
Salt

METHOD:

Mix all the ingredients(except flour) and blend it in a mixer to a fine paste.

Mix this mixture with the wheat flour and oil, knead till the dough is smooth and soft.

Make medium size balls of the dough, roll it. Fry paratha on tava, apply ghee on both sides.

Serve hot with pickle or curd.

Serves : 5

Preparation time : 20min

Comments (0)

Paneer Masala...!!!

Author: Siddhi Shirsat // Category: Gravy dishes, Paneer Dishes, side Dishes

Sorry..so many days coudnt post my tried recipes as my laptop had some problem..So today i ma posting a paneer recipe..This recipe i got from net.I treid this recipe with some modifications and it turned out good.

INGREDIENTS:

Paneer 250 grams

2 onions finely chopped

2 tomatoes chopped

10 garlic cloves

5 mint leaves

1" ginger

5 green chillies

2" cinnamon

4 cloves

coriander leaves

2 table spoon butter

oil

1/2 lemon

salt

sugar

METHOD:

Cut the paneer into small cubes.Deep fry them in oil and then directly put them in water and keep them in it for half and hour. This makes the paneer very soft, or else it becomes hard and does not taste good.

Meanwhile heat the butter in a pan and add cinnamon and cloves to it , let them fry for some time. Then add garlic, chillies, ginger and fry. Then add onion and fry till it becomes golden brown and gives a nice aroma. Now add the chopped tomatoes to it and fry for 5 mins.

Fry all the ingredients nicely for 15 minutes making sure that nothing sticks to the bottom of the pan.After frying well, remove the pan from stove.

Add mint leaves just before removing the pan. And cool the masala.

Grind the masala well in a mixie with water . Masala should be of medium consistency.

Heat the pan, and add the ground masala. To this add salt to taste and the fried paneer cubes. Then add a pinch of sugar.Add some chilli powder if u want it to be more spicy.Cook this in slow fire for 15 - 20 minutes.squeese the lemon on top and remove from fire.

Its ready.Garnish with coriander leaves and serve hot with parathas.

serves 4-5

Preparation Time :30 mins

Comments (0)

Dried Prawns chutney(suki sungta kismur)Goan spl...

Author: Siddhi Shirsat // Category: Goan Dishes, Non-Veg Recipes, Prawns Dishes, side Dishes

This is one of the most popular seafood preparation in Goa .Sun dried fish is available in goa and is mostly preferred by people in rainy season when fresh fish is difficult to get as fishing is not allowed in this season.

This dish is very easy to prepare.This recipe is bit diffrent from the original recipe.I like this version of it campared to other so posting this recipe.

INGREDIENTS:

Dried prawns 25
fresh grated Coconut ½ cup
2 finely chopped onions
1/2 tea spoon turmeric
1 tea spoonChilli powder

oil
Salt

METHOD:

Clean the prawns (remove the sharp edges, they can be removed easily by hand).

Add oil to a pan and shallow fry the prawns for around 5 mins till they become crunchy and aroma (or bad smell for those who don’t like dried fish smell) of the comes out.Even i do not like that smell...he he...Now remove them from fire and keep aside.

Now heat oil in a pan and fry the onions till they turn translucent. Now add the chilli powder , turmeric to it.

Add the grated coconut to it and mix well. Now add the fried prawns.now add salt according to the taste and stir.Remove from fire.

Kismur is ready!!!

Serves 3-4

Comments (0)

Khatkhate...(Goan spl Dish)...!!!

Author: Siddhi Shirsat // Category: Festival Dishes, Goan Dishes, Gravy dishes, side Dishes

Today i am going to post a goan veg dish...Khatkhate...It is a exotic mixed vegetable stew of goan cuisine.It is prepared for many occasions and festivals in goa.It can be made by using diffrent types of vegetables lik pumpkin, sweet potato, radish, corn etc.Many kinds of vegetable can be used in it.Plz dnt add brinjal and lady finger as they slimy and spoil the texture of vegetable.This is my moms recipe which i had tried.It is the favourite dish of many goans during festivals like ganesh chaturthi and many other.

INGREDIENTS:

1/2 cup soaked chana dal

2 cups fresh grated coconut

30 red chilles

1 teaspoon turmeric

3 tablespoon jaggery

2 teaspoon mustard

1 tablespoon triphala

1 teaspoon pepper powder

1 tablespoon tamrind paste

750 grams of mixed vegetables diced listed below :

raw papaya

pumpkin

raw banana

corn

carrot

Ivy gourd(tendli)

sweet potato

radish

salt

oil

METHOD:

Keep the chana dal for boiling in a vessel with enough water.

Grind the raw coconut along with turmeric,red chilles, tamrind, jaggery,pepper to a medium consistency paste using water.

When the dal is half cooked add vegetable to it which tak long time 2 cook like raw banana, papaya etc. when they are half done add the other vegetable according to their cooking time. Like the vegetable which take longer time to cook must be added before and the vegetables like pumpkin which cookes soon must be added later or else they will get over cooked.

When all the vegetables are cooked add the grinded paste and water if required to maintain the consistency. Do not make the gravy too watery or too thick. It should have meduim consistency.Now add salt acording to the taste.

Meanwhile take a pan and add oil to it. Then add d mustard seeds to it and let them crackle.

When it starts boiling add the triphala and remove from flame. Now add the crackled mustard to it.Triphala are added to give a flavour to the it. It has a typical aroma.

Khatkhate is ready!!!

Comments (7)

Chicken Dum Biryani...!!!

Author: Siddhi Shirsat // Category: Chicken Dishes, Non-Veg Recipes, Pulavs N Biryanis, Rice Dishes

Today i am posting a nonveg recipe....chicken dum biryani...chicken dishes are among my favorite dishes...biryani is one recipe which i love to eat atlest once in 15days.This recipe i had tried some days ago...it is my moms recipe with modifications done by me. My modifications realy made it more tasty.It turned out very well.So i am sharing this recipe with u all.

INGREDIENTS:

1/2 kg boneless chicken pieces

1 cup basmati rice

1 cup chopped coriander leaves

7-8 green chilles

15 garlic cloves

2 inches ginger chopped

2 finely chopped onions

2 longly sliced onions

1 tea spoon turmeric powder

1 tablespoon garam masala

1 lemon pieces

1 tea spoon chilli powder

1 chicken maggi cubes

5-6 pepper corns

5-6 cloves

3-4 cinnamon sticks

3-4 cardomon

4 bay leaves

1/2 cup curd

1 tablespoon ginger garlic paste

salt

2 table spoon ghee

oil

1 roll of dough

METHOD:

Apply lemon juice and turmeric powder to the chicken pieces.Grind coriander,ginger,garlic,green chilles together with little water and apply this paste along with curd to the chicken pieces and keep it for maritation for 2 hrs.

Fry the long sliced onions in oil till they are brown and crispy and keep separetly.

Take a thick bottomed pan and add some ghee to it and fry the finely chopped onions till it is tranperent.Then add the marinated chicken and cook it. It the water is less add some water to it to cook .Add garam masala,chilli powder and maggi cube to it.Let it cook .Add salt.

Now take a diff vessel and add ghee to it. then add the peppercorns, cinnamon, cardomen, cloves and bay leaves n fry for 1 min and then add rice. Fry it for 2 mins and add water.If 1 cup of rice add 1 n 1/2 cup water so that the rice doesnt cook completely.

Then add ginger garlic paste, salt, turmeric pinch to the rice and let the rice cook.When cooked we must now put all the things together.

Speciality of dum biryani is that we cook all the things together on low flame in layers in a sealed vessel. This method keeps all the aroma in the vessel and it cant escape as its sealed and the biryani becomes more delicious.

Now we take a thick bottemed vessel. Add ghee to it then add a layer of rice and on top of it add a cooked chicken layer and add 1/4 fried onion on it then again add 1 rice layer and 1 chicken layer and onion layer. Now the final layer must be rice layer . now add 1/4 cup water over it so that rice is fully cooked and now garnish it with the remaining half quantity fried onion .

Now close the lid and seal the edges of the vessel with dough. This prevents the steam from goin out and the taste remains in it.Now keep a tawa on fire and keep this vessel on tawa on medium low flame and cook for 20 mins.

Biryani is ready!!!

NOTE: Sprinkle some lemon juice while serving, the taste increases.

Increase or decreae the amont of spices used acording to ones taste. I love spicy food so i have made it more spicy.

Serves 2-3

Preparation time :1 hr 20 mins excluding marination time.

Comments (2)

Aloo Paratha...!!!

Author: Siddhi Shirsat // Category: Breakfast Items, Evening Snacks, Paratha's

This is one of my favourite dish for dinner.I just love it. Before i never use to like parathas so much.Once i had gone for our college tour to north india, it was in himachal pradesh where i had these lovely parathas. Parathas are very famous over there, you get them in small restaurants called dhabas...which are very famous there. So there i had them and just loved them so much tht i even asked for the recipe to one of the dabba owners wife..so this recipe i got from her and i tried it so many times and they are always yummy!!!

So here is the recipe ...try it is possible

INGREDIENTS:

2 potatoes

5 table spoons finely chopped coriander leaves

4-5 finely chopped green chilles

2 table spoons very finely chopped ginger

2-3 cups wheat flour

1 tea spoon turmeric powder

1 table spoon oil

4 table spoon ghee or butter

salt to taste

METHOD:

Add water, salt to the wheat flour and make , similar to chapati dough. Apply oil to it and keep for 1 hour

Boil the potatoes and mash them and add chopped coreinder leaves, chilles, ginger and also turmeric powder and salt.Mix the mixture well.

Take a small ball of dough,roll it to a size of small thick puri. Now make a small ball of potato stuffing(it must be enough for d puri dough) and place it on top of the puri and close the puri carefully.

Now role this ball carefully applying wheat flour. Be carefull while rolling,so that the potato stuffing dont come out.

Fry this paratha on tava applying ghee on both the sides.

Serve hot. While serving extra ghee can be put on it and served, it tastes increases along with the calories also...he he

Serve it with pickle or curd.

Serves 3

Preparation time:25mins

Comments (2)

Dates Kheer...!!!!

Author: Siddhi Shirsat // Category: Desserts, Sweets

Hi friends this is my first post in my blog...well cooking is one of my hobbies...i like to experiment with new recipies in my free time. So i decided to post some of my recipies here so that i can share them with you all.Hope uall will like it.

So we always have some sweet dishes in some ocasions at home...so i am also starting my blog with a sweet dish recipe.This one is very simple n tasty recipe. I had tried it some days ago and it turned out to be awesome.Everyone at my home liked it.

INGREDIENTS:

1/2 cup dates

3 cups boiled milk

1/4 cup sugar

4 table spoons cashew nuts

1/4 teaspoon cardomon powder

1 tablespoon ghee

METHOD:

Chop the dates,remove seeds from them.Then cook them in milk for about 6-8 mins.

Then cool the mixture and grind it to a course paste. Do not grind completely some few bits of dates gives amazing taste and texture to the dish.

Now add the sugar to the mixture and cook it ona medium flame for about 5-7 mins, till it thickens.

Meanwhile heat ghee in a pan n fry the cashew nuts pieces in it till they become light brown. fried cashew nuts give a good taste then if added simply.

Add this cashew nuts to the dish when it is cooked and add the cardomon powder and remove from flame.

Serve hot or chilled.

Preparation time 20 mins approx

Serves 2-3

Plz try it recipe. Its simple , quick and realy tasty.

Comments (0)

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