Wednesday, September 12, 2012

Hariyali Paneer Tikka / Green cottage cheese tikka

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Ingredients

No. of  Portions: 2
Paneer/Cottage (cheese cut into cubes)   200gms

For 1st marination
Ginger and garlic paste             25gms
Salt                                          5 gms
Lemon Juice                             40ml

For 2nd marination
Hung curd                               1 ltr
Salt                                 (according to your taste)
Ginger and garlic paste            20gms
Turmeric powder                     5gms
Garam masala                          18gms
Yellow chilli powder                 25gms
Green chillies chopped              10gms
Mint + Corriander paste           100ml
Kasuri methi                             8gms
Mustard oil                               20ml
Fresh cream                             80ml

METHOD:

  1. First marinate the Cubes of paneer with !st marination as written above.
  2. Leave it to marinate for 45 minutes.
  3. Till the time it takes for 1st marination, make second marination .
  4. After the 1st marination is done then add the cubes of paneer marinated in first marination to the second marination batter and leave it in fridge for 30-40 mins , so that all the masala get blended inside the paneer.
  5. When the second marination is done , bake it in tandoor or you can also bake it in oven at your home at 250 degree celsius.
NOTE:  you can add dices of pineapple,onions,tomatoes in between the paneer to give flavour and juiciness to the kebabs. While serving sprinkle some corriander leaves and chaat masala.

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DUDHIYA KEBAB / cottage cheese kebab

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INGREDIENTS

No. of Portions  : 4
Cottage cheese (paneer)   300gms
Fresh Cream                   350ml
Amul processed cheese   350gms
Corriander chopped        50gms     
G. Chillies                       30gms
Garam masala pwdr.        25gms
Cumin powder                20gms
Cardamom powder         15gms
Chaat masala                   20gms
Kewra jal                       (for flavour)
cornflour                        (for binding)
Ginger and garlic paste     25gms
Potatoes(blanched)           150gms

METHOD:

  1. Grate paneer and add all the dry masalas.
  2. Then mash the boiled potatoes and mix it with grated paneer.
  3. Grate cheese and blend it in food processor along with corriander stems, cream.
  4. Add this mixture to the paneer and to bind it add a little cornflour to it.
  5. Then heat the tawa and grill on it using refined oil.
  6. Garnish : Chopped corriander leaves, and sprinkle some chaat masala on top .
NOTE: you can deep fry it also if you are cooking it in bulk

Friday, August 24, 2012

Fat cutting Indian Foods

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You don't have to acquire a taste for olive oil, seaweed or soya to maintain a low-fat, healthy diet. Indian cuisine can be healthy too, if it's cooked with oil and ingredients that take care of your heart and health.

Ayurveda suggests you include all tastes — sweet, sour, salty, pungent, bitter and astringent — in at least one meal each day, to help balance unnatural cravings. Here are 12 foods that can help you lose weight and gain health:
Turmeric : Curcumin, the active component of turmeric, is an object of research owing to its properties that suggest they may help to turn off certain genes that cause scarring and enlargement of the heart. Regular intake may help reduce low-density lipoprotein (LDL) or bad cholesterol and high blood pressure, increase blood circulation and prevent blood clotting, helping to prevent heart attack.

Cardamom : This is a thermogenic herb that increases metabolism and helps burn body fat. Cardamom is considered one of the best digestive aids and is believed to soothe the digestive system and help the body process other foods more efficiently.

Chillies : Foods containing chillies are said to be as foods that burn fat. Chillies contain capsaicin that helps in increasing the metabolism. Capsaicin is a thermogenic food, so it causes the body to burn calories for 20 minutes after you eat the chillies.

Curry leaves : Incorporating curry leaves into your daily diet can help you lose weight. These leaves flush out fat and toxins, reducing fat deposits that are stored in the body, as well as reducing bad cholesterol levels. If you are overweight, incorporate eight to 10 curry leaves into your diet daily. Chop them finely and mix them into a drink, or sprinkle them over a meal.

Garlic : An effective fat-burning food, garlic contains the sulphur compound allicin which has anti-bacterial effects and helps reduce cholesterol and unhealthy fats.

Mustard oil : This has low saturated fat compared to other cooking oils. It has fatty acid, oleic acid, erucic acid and linoleic acid. It contains antioxidants, essential vitamins and reduces cholesterol, which is good for the heart.

Cabbage : Raw or cooked cabbage inhibits the conversion of sugar and other carbohydrates into fat. Hence, it is of great value in weight reduction.

Moong dal : The bean sprouts are rich in Vitamin A, B, C and E and many minerals, such as calcium, iron and potassium. It is recommended as a food replacement in many slimming programmes, as it has a very low fat content. It is a rich source of protein and fibre, which helps lower blood cholesterol level. The high fibre content yields complex carbohydrates, which aid digestion, are effective in stabilising blood sugar and prevent its rapid rise after meal consumption.

Honey : It is a home remedy for obesity. It mobilises the extra fat deposits in the body allowing it to be utilised as energy for normal functions. One should start with about 10 grams or a tablespoon, taken with hot water early in the morning.

Buttermilk : It is the somewhat sour, residual fluid that is left after butter is churned. The probiotic food contains just 2.2 grams of fat and about 99 calories, as compared to whole milk that contains 8.9 grams fat and 157 calories. Regular intake provides the body with all essential nutrients and does not add fats and calories to the body. It is thus helpful in weight loss.
Millets : Fibre-rich foods such as millets - jowar, bajra, ragi, etc - absorb cholesterol and help increase the secretion of the bile that emulsifies fats.
Cinnamon and cloves: Used extensively in Indian cooking, the spices have been found to improve the function of insulin and to lower glucose, total cholesterol, LDL and triglycerides in people with type 2 diabetes.

Wednesday, August 22, 2012

Palak aur makai ki tikki / Spinach and corn tikki

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palak aur makai ki tikki
palak aur makai ki tikki

Ingredients

Boiled potatotes         100 gms
Spinach (blanched)      50 gms
Sweet corn                 50 gms
Red chilli powder       15 gms 
Chaat masala              10 gms
Jeera powder             12 gms
Garam masala            10 gms
Salt & pepper             as per your taste
Semolina (sooji)          as required
Refined Oil                

Method

  1. Firstly blanch the potatoes , after cooling it mash it down.
  2. Then blanch the spinach and corn and then slightly cook it with oil.
  3. Chop the spinach and mix it with corn and other masalas.
  4. Then coat it with semolina and then cook it on tawa , or deep fry it till both sides become crisp.
  5. Serve it with mint or tamarind chutney.

Variations : You can just stuff the palak n corn mixture into the mashed potatoes.

Bhakarwadi

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Ingredients

For the the outer crusty layer -:

All purpose flour       3 cups
Besan (Gram flour)    1/2 cup
Baking powder          2 gms
Salt                       as per your taste
Oil                          10 ml

For the filling -:

Small onion chopped         1no.
Grated coconut                12 gms
Roasted Gram flour          20gms
Sesame seeds                   10gms
Corriander seeds              10 gms
Ginger (chopped)              10 gms
Ajwain seeds                    10 gms
Fennel                              10 gms
cumin seeds                      10 gms
Red chiilli powder             10 gms
Sugar                                10 gms
Salt                                 To taste
Refined oil


Method

  1. Mix all the ingredients for making the dough and add water as needed to make a stiff dough. after making the dough cover it with moist muslin cloth so that the dough doesnt get stiff while you are making the filling.
  2. For the filling heat oil in a pan then add cumin seeds after it starts crackling add chopped ginger and then the onions saute it for 2 mins then let the cooked mixture cool on an open plate.
  3. Till the mixture cools down broil the sesame seeds , then with the previous mixture grind it into a fine paste.
  4. Now roll the dough into sheets and then spread the filling onto the rotis , after spreading the mixture roll it down and at the end apply little water so that it sticks.
  5. Now cut it into 2" pieces and deep fry till cooked.

Cool it well Before eating...

Variations: you fill the same mixture into various shapes such as samosa , potli shaped , etc


Mutton/Lamb Tandoori boti kebab

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Hii all readers today i tried tandoori boti kebabs at home,
if you don't have a tandoor at your home then don't worry at all , you can make it in your oven.
I hope you all would enjoy my recipe.
Please leave a comment if you liked my kebabs or have any questions .


Ingredients

Mutton boti /lamb boneless    250 gms
Ginger &Garlic paste             45 gms
Red chilli powder                  60 gms
Raw Papaya paste                 30 gms
Mustard oil                            50 ml
Hung Curd                           350 gms
Salt                                    as per your taste 
Kasuri methi powder            30 gms
Black pepper powder          as per your taste 

Mrthod

  1. In hung curd add red chilli powder ,salt , kasuri methi ,black pepper powder & mustard oil  combine all the ingredients together until all the masalas have been incorporated then keep it aside
  2. Marinate the chicken with ginger & garlic paste add salt , raw papaya paste and a little black pepper.
  3. Now mix the mutton with marinade made above in step 1 and leave it in fridge for 2-3 hours before baking so that the meat absorbs absorbs all masalas well.
  4. After 2-3 hours of marination preheat the oven to 250 celcius and bake the kebabs for 30-35 minutes or untill it is soft and well cooked.

Note: you can add sprinkle some chaat masala on top of kebabs and it goes very well with mint chutney.



Danish Pastry With Prunes Filling

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Hi.. am posting another variaton for Danish Pastry ie. with prune filling. Plaese follow my basic danish pastry recepie and just add the following filling.
I hope you would enjoy my recipe.




Ingredients

Pureed Prunes             1/2 cup
Ground Almonds         1/4 cup
Grated Orange Rind    1tsp


Method

Just mix all the above ingredients and your prunes filling is ready to be topped on your Danish Pastry.

Lemon Danish Pastry

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Ingredients

                                                                                                                 
Flour                            1000 gms
Yeast                               25 gms
Sugar                             150 gms
Bread Improver               10 gms
Butter                              50 gms
Salt                                  24 gms
Milk                               500 ml
Eggs                                  2 No.
Lemon Essence                 2 ml
Butter for Sheeting       500 gms

Method 


a)      All the ingredients for the dough are mixed together and the dough is made by the straight dough method. If using strong flour, the gluten can be omitted. The water being used must be thoroughly chilled before using.

b)       Divide the dough into 1 kg. Blocks and keep in the deep freezer for 20 minutes. Prepare butter blocks of 500 gms each by mashing them and shaping into required rectangular shape.
c)       Sheet the block of dough and place the butter in the centre of the sheeted dough and fold the sides of the dough over it. Refrigerate for 20 minutes.
d)      After 20 minutes sheet out the dough and give a single fold.
e)       Rest again for 20 minutes and give another single fold.
f)       Rest again for 20 minutes and give another single fold.
g)      After this rest the dough overnight in the freezer, covered with a plastic sheet.
h)        Prove at 35 – 40 C and 70 % Humidity.
i)      Give an egg wash and bake at 200 C for 15 – 20 minutes with an injection of steam for the first 2 – 3 minutes.


Monday, August 20, 2012

Choco Chips Muffins

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Ingredients

           No. of portions: 6-8
Butter / Margarine    100 gms
Icing Sugar                100 gms
Egg                              100 gms (2No.s)
Vanilla Essence            5 ml
Flour                           100 gms
Baking Powder             3 gms
Choc. Chips                 50 gms


Method:

a)     Sift the flour along with the baking powder and add the other dry ingredients like chocolate chips or raisins or dried fruit.
b)      Cream the fat and the Icing sugar till light and fluffy.
c)     Add the eggs one by one in a gradual manner. (or else it will curdle)
d)     Add the vanilla essence.
e)     Fold in the Choc. chips.
f)      Pour the batter into well oiled muffin moulds.
g)     Bake at 180 C for about 20 – 25 minutes.

DANISH PASTRY

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Ingredients

Flour                            1000 gms
Yeast                               25 gms
Sugar                             150 gms
Bread Improver               10 gms
Butter                              50 gms
Salt                                  24 gms
Milk                               500 ml
Eggs                                  2 No.
Vanilla Essence                 2 ml

Butter for Sheeting       500 gms

Method 


a)      All the ingredients for the dough are mixed together and the dough is made by the straight dough method. If using strong flour, the gluten can be omitted. The water being used must be thoroughly chilled before using.
b)       Divide the dough into 1 kg. Blocks and keep in the deep freezer for 20 minutes. Prepare butter blocks of 500 gms each by mashing them and shaping into required rectangular shape.
c)       Sheet the block of dough and place the butter in the centre of the sheeted dough and fold the sides of the dough over it. Refrigerate for 20 minutes.
d)      After 20 minutes sheet out the dough and give a single fold.
e)       Rest again for 20 minutes and give another single fold.
f)       Rest again for 20 minutes and give another single fold.
g)      After this rest the dough overnight in the freezer, covered with a plastic sheet.
h)        Prove at 35 – 40 C and 70 % Humidity.
i)      Give an egg wash and bake at 200 C for 15 – 20 minutes with an injection of steam for the first 2 – 3 minutes.

Soon i would be posting few more variations of Danish Pastry . 
Thank you for reading.


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