Saturday, August 13, 2011

Chicken Naan Pockets


 Ingredients :

  1.  Naan - 4
  2.  Low fat yogurt - 3 tsp
  3. Garam Masala - 1 tsp
  4.  Chilli powder - 1 tsp
  5. Salt
  6. Lemon Juice - 3 tsp
  7. Chopped coriander leaves - 3 tsp
  8. Chopped green chilly - 1
  9. Chicken - 450 grams
  10. oil
  11. Onion Rings - 8
  12. tomato - 2
  13. White cabbage shredded - 1/2

Method :

  • Mix the yogurt with garam masala, Chilli powder, lemon juice, Salt, coriander leaves, green chilly.
  • Pour the marinate over chicken pieces. Let it rest for another 30 mins.
  • After 30 mins. Keep the chicken peices inside the oven . Let Over be kept at 400 F and cook it for 20 to 30 mins. Keep checking whether it has cooked completely.
  • Remove the chicken peices from the heat.

  • Fill each naan with onion rings, tomato and chicken pieces.
  • Chicken naan packets are ready to have.

Special Thanks to Shehad hussain and Rafi fernandez

Masala Pappad

Ingredients:

  1. Lajjat Pappad - 1
  2. Onion - 1/2
  3. Tomato - 1/2
  4. Coriander leaves
  5. Chat masala - 1/2 tsp



Method :

  • Add lemon juice to onion
  • Keep pappad in microwave for 1 to 2 mins. Keep checking whether it is cooked well on both sides
  • Garnish Masala pappad with onions,tomato,chat masala and coriander leaves.
  • Masala pappad is ready to have.


Idly Sambar Chutney



Idly :

Ingredients : 
  1. Urad dhal - 1 cup
  2. Idly Rava - 3 cups
  3. Salt
  4. Oil

Method :
  • Soak urad dhal for 6 to 8 hours then grind it in Mixer.
  • Mix the urad dhal paste with idly rava. With the help of hands make sure both are mixed well.
  • Leave overnight for fermentation.
  • Add salt to the idly batter and idly batter is ready.
  • Smear oil to idly stand and pour the idly batter to each plate.
  • Keep it inside cooker/ Closed pan . Let it be on flame for 10 to 15 mins.
  • Check whether idly is ready by piercing the knife inside the idly. If nothing sticks to knife then it is cooked.
  • Removed idly from the stand with the help of knife/spoon and once it is removed dip into the bowl of water.
  • Idly are ready to have goes well with chutney/sambar


Sambar :




Ingredients :
  1. Onion - 1
  2. Tomato - 1/2
  3. Curry leaves
  4. Mustard seeds
  5. Tamrind juice
  6. Tumeric powder - 1/2 tsp
  7. Coriander leaves
  8. Urad dal - 1 tsp
  9. Chana dal - 1 tsp
  10. Cinnamon - 1 inch
  11. Coconut - 3 tsp
  12. Cumin seeds/Jeera - 1/2 tsp
  13. Sambar Powder - 1 tsp
  14. Chilly powder to your taste
  15. Coriander/Dhaniya Powder - 1/2 spoon
  16. Salt 
  17. Oil - 1 tsp

Method :
  • Fry Urad dhal,Chana dhal,Cinnamon in a pan with one tsp of oil.
  • Mix all the above ingredients using mixer
  • Boil Toor dhal( 1/2 cup) in a cooker/ pan and smash it nicely once it is done.
  • Add oil to pan followed by mustards,jeera,red chilly,curry leaves.
  • Add onion and salute it until it turns brown.
  • Add tomato and add salt and fry it for another 2 mins.
  • Later add tamarind juice and boil it for another 2 mins.
  • Add grind-ed masala paste and boil it for another 5 mins.
  • Finally add smashed toor dhal, put salt
  • Granish with coriander leaves . Idly Sambar is ready to have


    Coconut chutney :

    Ingredients :
    1. Shredded Coconut - 1 cup
    2. Roasted Split dalia/Papplu - 1/2 cup
    3. Green chilly
    4. Coriander leaves
    5. Garlic cloves - 2
    6. Tamrind - 1 inch
    7. Oil
    8. Mustard seeds - 1/4 tsp
    9. Curry leaves

    Method :

    • Mix all the ingredients in mixer and chutney is ready
    • Add oil to pan followed by mustard seeds,Urad dal, curry leaves.
    • Add this to the Chutney.





      Wednesday, August 3, 2011

      Gatte khi Sabji





      Ingredients:
      Gatte 
      1. Besan/Gram flour - 1 cup
      2. Chilly powder - 1/2 tsp
      3. Salt to taste
      4. Tumeric powder - 1/4 tsp
      5. Ajwin (oregano) - 1/2 tsp
      6. Ginger garlic paste - 1 tsp
      7. Oil - 1 tsp

      OTHERS:

      1. Tomato - 1
      2. Garam Masala - 1 tsp
      3. Dhaniya powder - 2tsp
      4. Red chilly powder - 1 tsp
      5. Turmeric powder - 1/2 tsp
      6. Salt as per taste
      7. Cumin seeds - 1/2 tsp
      8. Onion chopped - 1
      9. Ginger garlic paste - 2 tsp
      10. Green chilly chopped - 1
      11. Curry leaves - 1 stem
      12. Cilantro/coriander for garnishing
      13. Oil - 2 tsp

      Method :
       For gatte,mix all the ingredients and make a stiff dough.

      • Make cylindrical rolls of the dough as shown in picture.
      • boil the water in pan. Put the rolls in the boiling water for 8-10 min.

      •  Cut the rolls into small pieces. Keep the water aside.

      • For tempering. Heat the oil in a pan .Add cumin seeds, curry leaves and green chilly.
      • Add onions,saute it.
      • Add  ginger garlic paste and little water cook for 4-5 min.
      • Add tomato, dhaniya powder,chilly powder,tumeric,garam masala and boil for another 4 mins.
      • Add gatte pieces and little water.bring a boil and simmer the gas and cook for 5 more min.
      • Garnish it with cilantro.
      • Goes well with chapati/roti/rice