Tuesday, January 31, 2012

Vegetarian Tortilla Soup


Tortilla Soup is a Mexican soup, recipe prepare using Tortilla chips and it taste spicy, though due to unavailability of chips I used Chapati strips. I watched one cookery show on Etv urdu and noted the recipe. Plz don't conclude the taste on my pic, I  couldn't make a good snap. It taste fabulous, until I didn't had I was wondering Is this my first & last attempt for these recipe. 
No, I would love to have it again and surely change my pic too.
This is awesome soup recipe to enjoy cold & breezy winter.

 




Ingredients:

Kernel Corn (boiled)2 tbsp
Tomato (chopped)3
Tomato Puree2 tbsp
Onion (chopped)1
Rajma/Beans (boiled)1/2 cup
Oregano1/4 tsp
Black pepper (crushed)1/4 tsp
Red chili (paste)2 tbsp
Corn flour3 tsp in to 1/4 cup water
Salt1 tsp
Chapati/Tortilla chips1
Water3-3 1/2 cup
Oil2 tbsp




Method: 
  1. Cut chapati in to strips and fry them. Keep it aside.
  2. Saute onion in a hot oil for about five minutes, add chopped tomato and saute it for next 5-7 minutes.
  3. Pour tomato puree, Rajma then mix the chili paste, salt, black pepper and oregano cook for few minutes.
  4.  Put water in to the mixture along with corn and boil it.
  5. Adjust seasoning, add corn flour and cook for 2minutes to get rid of raw smell.
  6. To final touch add coriander leaves and topped with fried chapati strips.
  7. Soup is ready to serve and enjoy the vegetarian Tortilla Soup.



Sending it to Priya's

Healthy Diet Event - Warm Soups~~ A New Event


RS Notes :-)
  • Instead of Rajma you can opt for beans. As these are veg soup, you can add your favourite vegetables.
  • If you are not getting Tortilla chips then also you can enjoy the soup with fried chapati.

Sunday, January 22, 2012

Keema Masoor Pulao / Mince & lentil pulao


For Mince, preparations refer my earlier post for Mutton Mince & Potato follow the same procedure exclude Potato portion. If you use pressure cooker for mince preparation, it would be great, later you could add whole lentils and pressure-cook it.







Ingredients:

Mutton Mince        
Lentils (whole)1 1/4 cup
Rice:
Basmati Rice 7 cup
Green Cardamom2
Salt1 1/2 tbsp
Black Cumin seeds3/4 tsp
Bay leaf1
Onion2
Yellow food color2/4 tsp
Ghee2 1/2 tbsp



Method:
  1. Wash the lentils and soak in a water.
  2. Check if your mince is ready add lentils and pressure cook it with 1 1/2 cup water.
  3. Slice onion and fry them until it turns golden brown. Keep it aside.
  4. Mix food color in to 2 tbsp water.
  5. Wash rice and soak in a water.
  6. Heat the ghee in thick bottom vessel.
  7. Let splutter bay leaf, black cumin, cardamom add soaked rice along-with water, salt and cook it well.
  8. Direction for the layering: Spread rice at the bottom, sprinkle colour ...
  9. Second layer is of mince & lentils likewise 
  10. Garnish the top with onion (brista) and coriander leaves.
  11. Place a tawa/griddle and top of that keep the pan and cook over low heat. 
  12. Serve steamed pualo with vegetable salad & papad.

     
     
  RS Notes :-)
  • Perfect measurement for biryani rice      1 cup Rice = 1 1/2 cup water...I learned it from my eldest sis. 
  • After opening the lid if you find water in a mixture, dry it well.
  • Layering is totally up to your comfort level, I always make it three.
  • I use tawa to reduce the risk of pulao burning from the bottom during steam.

Wednesday, January 18, 2012

Potato Curry / Signature Recipe


Signature recipe...Yes!
I was getting bored of regular potato recipes went on experimenting on potato, and you know experiment went Right! You can see the outcomes. Everyone liked it. :)
It is very versatile ingredient and almost 80% population consume it daily in various forms...It takes less time to cook you only have to be careful on cutting parts.
Serve it with Pav, rice flour chapati on breakfast.







Ingredients:

Potatoes (cubed) 5
Green Chillies (chopped)5
Tomato (chopped)1/2
Garlic cloves (chopped)3
Cumin seeds1/4 tsp
Mustard seeds1/2 tsp
Fenugreek seeds1/4 tsp
Turmeric1/2 tsp
Salt1 tsp
Water2 1/2 cup
Curry leaves 1 sprig
Coriander leaves (chopped)1 tbsp
Oil4 tbsp


Method:
  1. Heat the oil in a pressure cooker.
  2. Put cumin seeds, mustard seed, fenugreek seeds, curry leaves and chopped garlic cloves.
  3. Let it splutter for two minutes.
  4. Saute tomato, potatoes, green chilies, turmeric and salt.
  5. Pour 2 1/2 cup water and close the lid. Cook until potatoes get tender.
  6. After opening the lid, mash 4-5 cubes of potato and cook on medium flame for 3-4 minutes.
  7. Garnish with coriander leaves.

  8.  
    SR Notes :-)
  •  Pressure Cooker: on first whistle slow down your burner and wait to hear two more whistle.
  • Mashing potatoes is necessary to get thick gravy, also it enhance the taste.

Saturday, January 14, 2012

Tahari / North Indian cuisine


Tahari is North Indian dish.
It is mixture of mutton/beef along with rice and for that, you don't need basmati rice. if you use new rice for this recipe, it will enhance the taste(during annual crop). My younger bro's favorite though we all eat it. Whenever he returns from long trip, always ask for it. He only eats non-veg dishes... :-) We force him to eat leafy vegetables. but what he says if we eat vegetables, what herbivorous animal will eat...he is a journalist and you know they are good in arguments...leave him.
Note down the recipe...







Ingredients:

Mutton meat/Beef600 gm
Onion (slice lengthwise)3
Ginger, Garlic (paste)2 tsp
Garam Masala1/2 tsp
Tomato (chopped)1 1/2
salt1 tsp
Turmeric1/2 tsp
Oil6 tbsp
Cream1 tsp 
Coriander leaves2 tbsp 

Grind to paste:
Green Chillies        10-12
Coconut            2 tbsp
Cashews4


Kashmiri fennel (dry)       1/2 tsp

Rice :                    
Rice 4 cups
Ghee1 1/2 tbsp
Bay leaf 1
Green Cardamom 1
Black cumin seeds 1/2 tsp 
Salt 1/2 tsp
Water 6 cup


Method:
  1. Heat Oil in a pressure cooker and fry sliced onion till golden brown.
  2.  Saute ginger and garlic paste for a second.
  3. Add washed and strained mutton and 1/2 tsp salt in to it and cook until water dries.( maximum 5 minutes)
  4. Add paste, chopped tomato, salt, turmeric, cream and garam masala and cook it until everything is combine and oil start separating.
  5. At this stage pour 2-cup water and close the lid for ten minutes. Or cook until meats gets tender.
  6. Wash rice and soak in water for 10 minutes.
  7. Heat the ghee in a heavy bottom vessel .
  8. Put black cumin seeds, salt, green cardamom and bay leaf cook until it stars cracking. (for few minutes)
  9. Add water along with rice and cooked mutton.
  10. Remove from heat once rice is cooked. Garnish it with coriander leaves.
  11. Serve Tahari with papad, Mango pickle and Salad.

  12.  
     RS Notes :-)
  •  Pressure cooker: on first whistle slow down your burner and cook for another 6-8minutes.     

Friday, January 13, 2012

Vegetable Salad

 
vegetable salad could serve with main course as a side dish. Easy salad recipe with simple ingredients.




 Ingredients:

Onion2
Carrot1/2
Radish (root)1/2
Tomato  1
Green Chili1
Radish Leaves3
Lemon1 tbsp
Salt1/2 tsp


Method:
  1. Wash the radish leaves and keep it aside.
  2. Cut onions in to thin lengthwise slices.
  3. Wash carrot, radish and cut in to thick lengthwise slices.
  4. Cut chili in two-pieces.
  5. Sliced tomato and,
  6. Put lemon, salt and gently toss the mixture in a bowl.
  7. Now your salad is ready to accompany the main course.


  RS Notes :-)
  •  If you don't want whole radish leaves, use coarsely chopped radish leaves.

Tuesday, January 10, 2012

Toasted Sandwich/ Mumbai Sandwich & Proud Participant Award

I have grown up in Mumbai and tried almost every roadside snacks/fast food. However, I am not depend on food stalls,(due to unhygienic)keenly observe their food and try to cook @home or prepared by anyone @home... Santacruz west sandwich corner (Mumbai) is an exceptional case...I would love to have it again & again. They have variety of Sandwiches, Mayonnaise, and Cheese Mmmm!... These sandwiches my sis used to make with a sandwich toaster on an open flame.(12 yrs back) Now electric sandwich maker is easily available.

Perfect way to start a day, looks colourful, nice recipe, must try this :)They are convenient to pack for a work or school lunch and can be very filling too.








Ingredients:

Bread          4 slice
Butter/Ghee          1 tbsp
Potato (boiled)          1
Egg (boiled)            1
Tomato1
Cucumber         1
Carrot (grated)       1
Cheese (grated)1 cube




Method:
  1. Peel the skin of potatoes, cucumber and cut in to round slices.
  2. Slice unshelled egg, tomatoes.
  3. Spread the green chutney on each breads, keep all the ingredient one on another to make thick layer.
  4. Start from Potato, cucumber, tomato, egg, grated carrot and the top grated cheese.
  5. Now cover with another slice.
  6. Spread butter on both side of sandwich and keep in a Toaster/Sandwich maker and cook it till it turns brown.
  7. Serve with Tamarind Sauce and Green Chutney.   



I received Proud Participant Award from Julie @ Erivum Puliyum, which I sent to my "Carrot Sponge Cake" recipe.


  RS Notes :-)

Sunday, January 8, 2012

Green Chutney


Quick recipe of green chutney that you can serve with Sandwich or fritters...Soon I will share Sandwich recipe





Ingredients:

Bread 2 slice
Green Chili5
Garlic3 cloves
Salt1/2 tsp
Coriander leaves2 tbsp
water2 tbsp


Method: 
  1. Grind all above ingredients in to fine paste.

Wednesday, January 4, 2012

Gajar Halwa/ Carrot Halwa



Yummy Gajar Halwa!
Easy steps to follow …
Bit time consuming…
Lotz of Nutrition…
Seasonal roots…
Gajar ka halwa is Most Popular in North India!
There is no Love sincere than the love of foods”
(George Bernard Shaw)
Have a Healthy Year!





 





 Ingredients:
Carrot1kg
Sugar250 gm
Milk11/2 lit
Ghee4 tbsp
Almond & Pistachio 20 to 25
Cashew 10
Saffron few strand


Method:
  1. Roast grated Almond, Pistachio & cashews in a ghee & keep it aside.
  2. Wash and grate the carrots.
  3. Put the milk and carrot together on a medium flame, stir occasionally.
  4. This takes approximately 40 minutes until carrot absorbed milk.
  5. Add sugar and Stir till it dissolved .
  6. Add ghee and simmer until ghee get seperated.
  7. Add the Saffron and garnish with dry fruits. Serve warm.  
 
 RS Notes :-)
  • Put few strand of saffron in 2tsp milk and keep it for five minutes or you could use pestle and mortar to get flavour.

   

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