Aira's Yummy Recipes

Garlic Tamarind Chutney Recipes

2009-07-24T23:45:00.000-07:00

Ingredients:

4 garlic pods
20 red chillies, roasted
2 cups grated coconut
4 tsp oil
a little tamarind
Salt To Taste

Method:

Sauté the garlic, coconut in oil.
Make tamarind pulp by soaking tamarind in some water for 2 hours and then straining.
Then grind the saute mixture with roasted red chillies and tamarind pulp.
Add the garlic and salt and grind once again to a smooth paste.

Chicken Sausage Patties

2009-05-08T07:40:00.000-07:00

Ingredients:

Butter - 1 tsp.

Apple - 1 green, finely chopped.

Onion - 1 small, finely chopped.

Sweet paprika - 1 teaspoon.

Fennel seed - 1 teaspoon.

Chicken breast - 1 1/2 pounds, grounded.

Poultry seasoning - 1 1/2 tsps.

Allspice - 1 teaspoon.

Salt and pepper.

Extra-virgin olive oil (for drizzling).

Methods:

Preheat a small nonstick frying pan over medium heat. Melt butter in it and add apples and onions. Season with a little salt, pepper and fennel seeds. Saute the mixture gently for 5 minutes to soften. Remove from heat to cool.

Place chicken in a bowl. Season with salt, pepper, poultry seasoning, allspice, paprika and a generous drizzle of extra-virgin olive oil. Add in the apples, onions and fennel. Mix the sausage. Score meat into 4 sections and form from each section 3 small, thin patties (Dimensions: 2 1/2 inches across, 12 small patties total).

Preheat a griddle pan over medium-high heat. Now cook the patties for 3 to 4 minutes on each side. Serve warm.

Baked Eggs with Cheddar and Potatoes

2009-05-08T07:35:00.000-07:00

Ingredients:

Butter - 1 tsp.

Apple - 1 green, finely chopped.

Onion - 1 small, finely chopped.

Sweet paprika - 1 teaspoon.

Fennel seed - 1 teaspoon.

Chicken breast - 1 1/2 pounds, grounded.

Poultry seasoning - 1 1/2 tsps.

Allspice - 1 teaspoon.

Salt and pepper.

Extra-virgin olive oil (for drizzling).

Methods:

Preheat a griddle pan over medium-high heat. Now cook the patties for 3 to 4 minutes on each side. Serve warm.

Paneer Pasanda

2009-05-05T23:42:00.000-07:00

Ingredients:

500 gms Cottage Cheese (Paneer)
6 Onion (Pyaj)
400 gms Tomato (Tamatar)
1 " long piece Ginger (Adrak)
2 Green Chilly (Hari Mirch)
1 cup Cream (Malai)
1 cup Curd (Dahi)
100 Butter
1 tsp Red Chili Powder (Lal Mirchi)
1/4 tsp Turmeric (Haldi)
1 tsp Dried Pudina Leaves
1/2 tsp Garam Masala
1/2 cup Milk

Method:

Cut cottage cheese in samll pieces.
Chop onion very finely.
Grind tomato, ginger, green chilly,.
Heat butter in a pan.
Saute onions till pink in color.
Then add tomato paste.
Continue cooking it on medium flame till ghee/oil begins to separate.
Put off the flame.
Add cottage cheese, cream , curd, salt, red chili powder, turmeric, garam masala, dried pudina leaves and mix well.
Keep it aside for an hour.
Put the pan on the flame and then add milk to the mixture.
Simmer for 5 minutes and then finally put off the gas.
Take off the fire and serve hot.

Kadhai Paneer

2009-05-05T23:36:00.000-07:00

Ingredients:

250 gms Cottage Cheese (Paneer)
3 Capsicum (Shimla Mirch)
4 Onion (Pyaj)
4 Tomato (Tamatar)
1 " long piece Ginger (Adrak)
1 tsp Red Chili Powder (Lal Mirchi)
2 Bay Leaf (Tej Patta)
4 Cloves (Lavang)
1 piece Cinnamon (Tuj/Dalchini)
Little Orange Color
4 tblsp Clarified Butter (Ghee)

Method:

* Cut cottage cheese, capsicum in long pieces.
* Grind onion, tomato, ginger, salt, red chili powder and orange color.
* Mince cloves and cinnamom.
* Heat clarified butter in a pan.
* Add bay leaf, cloves, cinnamon.
* Then add onion, tomato, ginger paste.
* Continue cooking it on medium flame till ghee/oil begins to separate.
* Add paneer and capsicum pieces.
* Cook on low flame.
* When the capsicum are done put off the flame.
* Take off the fire and serve hot.
* Serve with nan or paranthas..

Masala noodles

2009-03-24T22:36:00.000-07:00

Ingredients:

1 packet Noodles
2 Onion (Pyaj)
3 - 4 chopped Tomato (Tamatar)
4 tsp chopped Coriander Leaves (Dhania Patta)
1 " chopped Ginger (Adrak)
3 - 4 flakes chopped Garlic (Lasun)
4 5 chopped Green chilli (Hari mirch)
1/2 tsp Red chili pepper (Lal Mirchi)
1/2 tsp Garam Masala Powder
1 tblsp Oil

Method:

Boil the noodles as directed on the pack.
Drain them in a strainer and wash with cold water. Keep aside.
Heat oil in a nonstick pan and fry garlic, ginger, green chillies and onions until they are golden.
Add tomatoes along with salt and masala.
Cook till tomatoes are tender.
Add the noodles and stir well.
Cook for a while and remove the fire and serve immediately.

Jal Jeera Recipe

2008-03-20T21:10:00.000-07:00

Ingredients:

2 tbsp Dry roasted and ground cumin seeds
2 tbsp Mint leaves paste
1/2 tsp Cilantro leaves paste
1 tbsp Dried Mango Powder (Amchur)
1/2 tsp Black Salt (also known as Rock Salt)
2 tbsp Lemon Juice
Pinch Sugar
5 cups Cold Water
2 tbsp Mint leaves (for garnishing)

Method:

In a bowl mix all of the above ingredients except the water and mix well.
Add the cold water. Garnish with mint leaves if you want and serve it chilled.

Papri

2008-03-20T21:08:00.000-07:00

Ingredients:

1/2 kg besan
1 tsp mustard oil
1 tsp(heaped) salt
1 small tsp red chilli powder
1 cup water
1 tsp methi leaves (chopped fine)
1/4 kg maida

Method:

Mix besan, salt, red chilli powder and oil well.
Knead the mixture into dough for about five minutes.
Add the methi leaves and knead for another three minutes or till it is soft.
Heat oil in a deep-frying pan on very high heat.
Rub some oil on your palm.
Roll out the dough into a long strip one inch thick.
Cut the roll into inch size pieces.
Flatten each piece out into a round shape.
Lightly dust both sides of the small chapatis with maida.
Fry very lightly on low flame to golden yellow color.
Take them out and drain the oil completely. Your papri is ready to serve

Special Gujjia

2008-03-20T21:07:00.000-07:00

Ingredients:

500 gms maida (flour)
1kg khoya
3 tbsps kismis (raisins)
200 gms almonds (cut into thin strips)
6 tbsps cooking oil. ( keep some more aside for deep frying)
200 ml water
500 gms sugar.

Method:

Mix the six tablespoons of oil with the maida.
Now add some water as required and knead into soft dough.
Set aside and cover with a damp cloth.
Fry khoya in a deep-frying pan to a light brown color.
Add sugar, almonds and kismis into the khoya and mix well.
Remove from the fire and let it cool.
Roll out the kneaded dough into a small and thick chapatti.
Fill half the chapati with the khoya mixture and seal the round, twisting the edges inwards.
Deep-fry these gujhias to a deep golden brown color on slow flame.
Take them out and drain the oil completely. After it cools down serve them to the guests.

Malpua

2008-03-20T21:05:00.000-07:00

Ingredients-:

1 litre Milk
¼ cup Maida
¼ cup Suji
Ghee
Water

Direction-:

Boil the milk till it reduces to ½ its quantity.
Roast the rava till light brown.
Add to the milk along with maida. There should be no lumps.
It should be a smooth pouring consistency. Heat the ghee.
Take the batter in a glass. Pour in circular movements into the ghee to form a small pan cake. Turn over.
Take care that it does not become crisp and hard.
Make a sugar syrup of 1 thread consistency.
Dip the malpua's in the syrup and lay out on a plate.

Khoya Laddu

2008-03-20T21:04:00.000-07:00

Ingredients-:

* 2 cups khoya
* 1 ½ cups of coarsely powdered roasted sesame seeds (til)
* Powdered sugar to taste
* Kesar, chopped almonds and pistas for decoration

Directions-:

* Roast the khoya on low flame till it is very light golden yellow color.
* Let is cool for few minutes.
* Then add coarsely powdered roasted sesame seeds and mix it.
* Add powdered sugar when the above mixture is luke warm.
* Mix well and shape into small balls. If the mixture is too hot then the sugar will melt so care has to be taken that mixture should not be hot.
* Arrange in a plate and decorate with kesar, chopped almonds and pistas.

And should you be the type that thrives on home cooking and want to make the Khoya at home too, here’s how you can do that.

Method for Making Khoya

* Take three cups of full cream milk powder in microwave oven proof casserole.
* Add sufficient water to make a thick paste.
* Add 2 tablespoon of ghee.
* Cover with plastic cling film and microwave for 3 minutes with in between stirring.

Gujia Delicious

2008-03-20T20:59:00.000-07:00

Ingredients-:

500 gm - Maida (flour)
1 kg - Khoya
3 tbsp - Kismis (raisins)
200 gm - Almonds (cut into thin strips)
6 tbsp - Cooking Oil
200 ml - Water
500 gm - Sugar

Method-:

Mix 6 tbsp of oil with maida well, using fingers.
Knead it lightly, adding water as required, into a soft dough.
Set aside and cover with a damp cloth.
Fry khoya in a deep-frying pan to a light brown color.
Add sugar, almonds and raisins into the khoya and mix well.
Fry for a few minutes.
Let it cool.
Roll out the kneaded dough into a thick and small chapatti.
Fill half the chapati with the khoya mixture.
Fold the chapati and twist the edges inwards.
Deep-fry these gujhias to a deep golden brown color on a slow fire.
Take them out using the sieve type ladle to drain the oil completely.
Store for use in an airtight glass jar.
Makes about 40 gujhias.

Gujia for Holi

2008-03-20T20:55:00.000-07:00

Serves 6

Preperation Time 45 Minutes

Contents
Gram Flour

Ingredients
1. Maida - 60gms
2. Ghee - 10gms
3. Cold water - 15ml approx.

Mixture for filling:
1. Khoa - 30gms
2. Roasted suji - 10gms
3. Desiccated coconut - 10gms
4. Chopped nuts ( almonds,cashew,pista ) - 6 each
5. Castor sugar - 20gms

Syrup for Lavang Latika :
1. Sugar - 100gms
2. Water - 25ml
3. Ghee - for frying

Recipe
1. Take maida in a thali and make a well in the centre. Add melted ghee and
lightly mix with fingertips.

2. Add water and make stiff dough as for samosas.

3. Prepare filling by cooking khoa for some time. Remove and cool. Add
roasted suji, desiccated coconut and nuts. Mix well and add sugar.

4. Make six balls out of the dough and roll into small puris. Divide filling
into six equal portions.

5. Put one portion of khoa mixture into the center of each puri. Moisten the
edges with a little water and fold into a semicircle, pressing the edges together. A gujia mould can also be used.

6. Deep fry to a golden color on a slow heat.

For lavang latika:

1. Proceed as for gujia till step four. Put 1/6th filling in the center of each round. Moisten the edges of puri and bring opposite ends to overlap in the center. Press the folds, turn over and bring the two flaps of the "envelope" to the center and fix a clove to secure the folds.

2 Heat the ghee in a kadai, remove from the fire and add lavang latika at a very low temperature. When the bubbles subside put the kadai back on fire and continue frying on moderate heat till golden brown.

3. Make a syrup of sugar and water, clean with diluted milk and cook it to two threads’ consistency. Dip the lavang latika in syrup and drain them.

Mooli ke Parathe

2007-11-20T04:53:00.000-08:00

Ingredients:

For stuffing:

3 Mooli (Radish)
Salt To Taste
1/2 tsp Red chilli powder
1/2 tsp Corainder powder
2 Green chillies, chopped finely
2 tbsp Corainder leaves
For dough:
2 cups Wheat flour
Salt To taste
Water As needed
Oil for frying muli paranthas

Method:

Sieve the wheat flour and salt. Add water and knead to stiff dough. Cover and keep aside.
Peel and grate the radish. Squeeze and drain all the water.
Heat the pan and fry the radish to light brown. Add salt, red chilli powder, green chillies, corainder leaves and mix well. Allow it to cool.
Take some dough and roll into small puri, put 2tsp of stuffing and cover all the sides. Roll again into a thick, round parantha.
Heat a tava and fry the mooli ka paratha both sides to crispy and brown. Put some oil over the paratha.
Serve the mooli paratha hot with raita or curry.

Methi Paratha Recipe

2007-11-20T04:49:00.000-08:00

Ingredients :

For Dough:
Wheat Flour 2 Cups
Methi washed & dried 1 bunch
salt 1/2 tsp
Cumin Powder 1/2 tsp
Paprika 1/2 tsp
Olive oil
water

Method :

Mix flour,Methi ,salt & required water to make a dough consistency. Rub oil & knead it soft.Let it rest for an hour.
With a help of a rolling pin take a lemon sized dough & roll it to Paratha shape.

Heat a flat pan ,when it gets hot add the paratha & let it cook for a minute. When it starts to get small bubbles turn around & add a small tsp of oil around the paratha.

When the brown spots appear take it out & keep it in an in a covered box.

Serve hot or warm with Cucumber yogurt salad or your favourite chutney.

Aloo Methi Veggie

2007-11-20T04:46:00.000-08:00

Ingredients:

1 1/2 cup fresh methi (fenugreek) leaves (cleaned, washed and finely chopped)

2-3 medium peeled and cut into small pieces aloo (potatoes)

1 medium tomato (chopped)

1-2 flakes of garlic (crushed)

Salt To Taste

1/4th tsp turmeric powder

Red chili powder to taste

1/2 tsp cumin seeds (jeera)

2-3 whole dry red chilies

2-3 tbsp vegetable oil

Method:

Heat oil and add crushed garlic and fry till brown. Add cumin seeds and dry red chilies.

When cumin seeds are done and chilies turn brown add salt, turmeric, chili powder and chopped tomato. Sauté for a moment.

Now add potatoes and mix well. Cook till potatoes are half done on a medium flame.

Add methi and cook on a medium flame till done and till water is fully absorbed.

Serve the aloo methi hot with chapati or paratha.

Top Recipes..Tomato Garlic Chutney

2007-10-08T03:03:00.000-07:00

Ingredients:

1 kg Tomatoes (Tamatar)
1 teaspoon Red chili pepper (Lal Mirchi)
30 grams fresh Ginger (Adrak) (2 tsps long strips)
2 cloves Garlic (Lasun), chopped
60 grams Raisins (Kishmish) (4 tsps)
2 teaspoons Salt (Namak)
1 Onion (Pyaj)
240 grams Sugar (Cheeni) (1 1/22 cup)
3/4 teaspoon crushed big Cardamoms (Elaichi Moti)
1 1/2 cups Vinegar (Sirka)
10 blanched Almond (Badam)

Method:

Put the tomatoes in boiling water for 5 minutes.
Take out from the water, wipe and remove their skins and cut into small pieces.
Cut ginger into long, thin slices.
Put tomatoes, Red chili pepper , chopped garlic and ginger into a degchi and cook till tender.
Stir constantly until thick.
Add vinegar, sugar, cleaned raisins and crushed cardamoms and cook for 10 minutes.
Remove from the fire, cool and keep in air tight jar.

Top Recipes..Pudina/Mint Ki Chutney

2007-10-08T03:01:00.000-07:00

Ingredients:

1 bunch fresh mint leaves
2 green chillies
1 tbsp tamarind pulp
Salt To Taste
little water

Method:

To make tamarind pulp soak little tamarind in water and keep aside for 2 hours.
Then strain the mixture in a bowl with the help of a spoon. To make tamarind juice add little water to the pulp.
These days ready made pulp is available in the market. Wash the mint leaves well.
Grind it to a smooth paste with green chillies, salt and tamarind juice.
You can add water if the mixture is thick.

Top Recipes..Lemon Chutney

2007-10-08T03:00:00.000-07:00

Ingredients:

1/2 kg Lemons (Nimbu)
250 grams Sugar (Cheeni) (2 cups heaped)
1 teaspoon Red chili pepper (Lal Mirchi)
2 tablespoons Salt (Namak)
1/4 teaspoon ground big Cardamoms (Elaichi Moti)
1/8 teaspoon ground Cloves (Lavang)

Method:

Wash the lemons and wipe with a cloth.
Squeeze out the juice and add salt to it.
Cut long strips of lemon skins and soak in the juice and put in a jar.
Put the jar in the sun for 6 days and shake it every other day till the lemon skins are tender.
Add sugar, Red chili pepper , cardamoms and cloves and mix.
Keep it in the sun until sugar is dissolved.
This chutney can be preserved for one year if it is kept in an airtight jar.

Top Recipes..Curd Chutney

2007-10-08T02:59:00.000-07:00

Ingredients:

125 grams Curd (Dahi)
3 Green Chillies (Hari Mirch)
1 tablespoon fresh Mint Leaves (Pudina Leaves)
1 level tablespoon Amchoor
Salt (Namak) to taste

Method:

Beat the curd, grind green chillies and mint leaves finely.
Mix in the curd and add salt. Serve with fried dishes.

Top Recipes..Banana Chutney

2007-10-08T02:58:00.001-07:00

Ingredients:

6 Bananas (Kela), ripe
3/4 cup Vinegar (Sirka)
3 teaspoons Salt (Namak)
1/8 teaspoon of Cinnamon (Dalchini) powder
2 ground Cloves (Lavang)
2 big cardamoms (Elaichi Moti)
1/2 teaspoon Red chili pepper (Lal Mirchi)
1 1/2 cups of Sugar (Cheeni)
4 teaspoons Raisins (Kishmish)
4 teaspoons blanched Almond (Badam)

Method:

Peel and chop bananas.
Cook with vinegar to a pulp and then stir in sugar until it dissolves.
Remove from the fire, mi» raisins, almonds (slit into halves), salt, chili powder and ground spices.
Cool, stir and pour into clean jars and cork tightly.
Serve after 2 days.

Top Recipes..Tamarind Chutney

2007-10-08T02:56:00.000-07:00

Ingredients:

200gms Tamarind (Imli)
300gms Jaggery (Gur) grated
2 tsp Roasted cumin (Jeera) Powder
2 tsp Red chili powder
Salt To Taste
1 tsp Black salt
1 tsp Garam masala

Method:

Add 5 cups of water to tamarind and bring to the flame and cook for 10 minutes.
Strain it and add the jaggery, chilli powder, cumin powder, salt, garam masala and mix well.
Cook again on medium flame till jaggery dissolves completely and the chutney gets semi thick(not too thick)
Take out the pulp from the tamarind mixture.This Chutney thickens more on cooling so check for consistency when using.

Top Recipes..Peanut Chutney

2007-10-08T02:55:00.000-07:00

Ingredients:

1/2 cup peanut
3-4 green chilies
few coriander leaves
1 tsp cumin powder
Salt To Taste
sugar or jaggery as per taste

Method:

Soak peanuts in little water for half an hour. Shell them and keep aside.
Chop the green chilies. Blend the peanuts and chilies.
Add salt, sugar or jaggery and cumin powder and mix again.
When serving add lemon juice.

Top Recipes..Indian Mango Chutney

2007-10-08T02:54:00.000-07:00

Ingredients:

1/2 kg mango, peeled and coarsely chopped
1 cup raisins
1 cup sugar
3/4 cup vinegar
250 gms ginger finely chopped
1 clove garlic, chopped
1 tsp salt

Method:

Mix all ingredients and give the mixture to boiling. Reduce the heat and simmer for about 45 minutes
Till the mixture thickens.

Top Recipes..Coconut Chutney

2007-10-08T02:53:00.000-07:00

Ingredients:

1 fresh coconut (grated)
3 fresh green chilies or as per taste
2 tbsp cilantro or coriander leaves (chopped)
1 tbsp lemon or lime juice
1 tbsp split peas (roasted)
3/4 cup plain yogurt
Salt To Taste

Method:

Grind coarsely all the ingredients in a blender and serve.