Sunday 29 November 2015

Methi Cucumber Salad

Methi Cucumber Salad 

Another healthy and quick salad. One of my South Indian friend she shared this recipe with me. It is a traditional salad and traditionally know as " Methi Ki Pachadi".

Preparation Time : 15 Min

Cooking Time : 5 Min

Ingredients :

  • Methi (fenugreek) Leaves finely chopped- 1 cup 
  • Grated Carrot - 1 no.
  • Chopped Cucumber 1 no.
  • Onion Chopped 1 no.
  • Roasted Peanut 2 Table Spoons
  • Lemon Juice - 1 Tea spoon
  • Lemon Zest 
  • Sugar - 1 tea spoon
  • Salt according to taste
Tadaka : 
  • Oil - 1 Table spoon
  • Rai (mustard seed) - 1/2 tea spoon
  • Hing (asafoetida) - 1 Pinch
  • Chopped Green chilly
Recipe Video : 

Procedure : 

Wash methi leaves nicely and chop it finely. Coarsely grind the roasted peanuts. In a bowl add chopped methi leaves, grated carrot, chopped onion, chopped cucumber, Coarsely ground roasted peanut, lemon juice, Lemon zest,sugar and salt .

For tadaka heat the oil in small kadai add mustard seeds, when it splutter add asafoetida and chopped chilly. Pour this tadaka on the salad mixture and mix it.

Fresh Methi and cucumber salad is ready.

Tip : If you want you can add this to curd and it will be served as yummy methi raitha..... 

Methi Cucumber Salad

Thursday 26 November 2015

Moong Dal Dahi Bhalla (Lentil dumplings in curd sauce)

Moong Dal Dahi Bhalla (Lentil dumplings in curd sauce)

Dahi Bhalla is a very famous snacks and chaat item. Being a north Indian and punjabi I always enjoyed eating dahi bhalla. This version is my favourite as this is a bit lighter than regular ones as I used moong dal instead of urad dal. It simply melts in mouth. Secondly it is topped with tadka of hing, curry leaves, mustard seeds and green chillies in place of roasted cumin powder and tamarind chutney.

Preparation Time : 20 Min

Cooking Time : 20 Min

Ingredients :

  • 1 Cup dhuli moong dal (split green gram skinless) soaked in water for 2 hours
  • 3 Cup curd
  • 2 Green chillies
  • Salt according to taste
  • 1 Teaspoon of fruit salt
  • Oil for frying
  • 3 Cup warm water
  • 1 Teaspoon salt
  • 2 Teaspoon sugar
For Tadka (Tempering) :
  • 1 Teaspoon oil
  • Pinch of asafoetida (hing)
  • 1 Teaspoon mustard seeds
  • 2 Green chillies chopped
  • Few curry leaves
  • Red chilly powder according to taste
Recipe Video : 

Procedure :
  • Soak moong dal in water and keep aside
  • Now remove the water from dal. Put it in a mixer along with salt and green chilly and form a paste. Make sure that the mixture is thick.

  • Transfer this mixture in a bowl, add fruit salt and mix gently. You will see that dal mixture is double now

  • In a pan heat oil. Take a small portion of dal mixture and drop in hot oil. Deep fry these balls till these are cooked properly on medium flame

  • Take another bowl, add warm water in this along with salt and sugar mix well. Once the dal balls are cooked soak them in warm water for 5 -7 minutes

  • In another bowl take curd, beat it till it is in a smooth consistency, add pinch of salt to this

  • Now Squeeze the balls to remove the excess water and put them into curd

  • Repeat these steps with rest of the balls

  • Keep it in a refrigerator. Before serving just add tadka to this
  • In a tadka pan add 1 teaspoon of oil. add pinch of hing, mustard seeds, green chillies, curry leaves and chilly powder. Pour this tadka on your Dahi Bhalla, it will give a different taste to your dahi bhallas 

Tip : 
  • To remove water from dal properly you can after removing the water form dal put it on a dry and clean kitchen towel and wait for 10 - 15 minutes 
  • Adding fruit salt make your bhallas very light
  • If we add little bit of salt and sugar in a warm water in which we soak our dal balls. It gives slight sweet taste to our bhallas just like we have at restaurants 
  • Soaking bhallas in warm water helps in removing excess oil and make it more soft

Monday 23 November 2015

Sevian Kheer

Sevian Kheer

A very comforting dessert, just the way my mom used to make for me and my sister whenever we demand mummy "kuch meetha  khana" hai and with in no time she used to serve us this Sevian kheer loaded with lots of nuts and flavour of saffron.... Now I make this for my sweetie ....

Preparation Time : 10 Min

Cooking Time : 30 Min

Ingredients :

  • 1 Cup vermicelli
  • 1 Lt full cream milk
  • 2/3 Cup Sugar
  • Chopped almonds and pistachio
  • Few saffron strands dissolved in a tablespoon of milk

Recipe Video :

Procedure :
  • Take a pan and dry roast vermicelli till light brown

  • Add milk to this and cook on medium flame till the vermicelli is cooked and milk is reduced to half

  • Now add half of the chopped nuts and saffron, cook for a minute

  • Now add sugar cook for a minute or two

  • Remove from flame and transfer in a serving dish

  • Before serving garnish with chopped nuts

  • You can serve this hot or cold according to your taste

Tips : While dry roasting sevian just add a drop of cooking oil. This will roast the sevian evenly. 

Monday 16 November 2015

Paneer Sweet (Cottage Cheese Sweet)

Paneer Sweet (Cottage Cheese Sweet)

 Let me present you another easy to make recipe "Paneer sweet". Puja season is on. As usual we are short of time. We need sweets at home, quick, tasty, hygienic and above all it's made by you. You will use mainly cottage cheese and milkmaid to shock your family once again with your diverse skills.

Preparation Time : 10 Min

Cooking Time : 7 -10 Min

Resting Time : 30 Minutes

Ingredients :
  • 500 gm Paneer (Cottage cheese) grated 
  • 400 gm Condense Milk (1 Tin milkmaid)
  • 2 Tablespoon milk powder
  • Few saffron strands dissolve in a tablespoon of milk
  • Chopped Almonds 2 tablespoon
  • Chopped pistachio 2 tablespoon

Procedure :
  • Chop nuts and keep them aside.

  • In a bowl take saffron strands and dissolve in warm milk for 5 minutes

  • In another bowl take grated paneer add milk powder, saffron, condense milk and half of the nuts, mix well all ingredients

  • Now take a non-stick pan and transfer this mixture to a pan

  • On a medium flame cook this mixture for 5 - 7 minutes. Keep stirring mixture continuously so that it shall not stick to the pan

  • After 5 - 6 minutes you will feel that mixture is getting thick and leaving the sides. This indicates that our fudge is cooked

  • Take a glass dish or tin dish, apply some oil with brush and transfer the mixture in this

  • Top the mixture with nuts and keep it in refrigerator for 30 minutes for setting

  • Serve it ...

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