Showing posts with label quick recipe. Show all posts
Showing posts with label quick recipe. Show all posts

Thursday, 12 October 2017

Mint Chutney

Mint Chutney

Mint chutney is a very popular dip in the Indian Cuisine. It is served with main course food and as a dip for poppadoms. This is a simple and quick recipe for yummy home made mint chutney.
Serves 2 – 4 people
Duration – 5 minutes

INGREDIENTS:

Fresh Mint 1 bunch or 100gms
Green Coriander 50 gms
Green Chilly 3 – 4 Depending on how spicy you want to make it.
Black Salt ½ tsp
Lemon 1 tbsp
Amchoor or Dried Mango powder 1/4 tsp
Salt to Taste
Yoghurt ¼ cup

METHOD

Wash the coriander and mint in water. In a liquidiser, add all the ingredients except lemon and yoghurt. Now turn it on for a few minutes till all the ingredients are nicely mixed. Add the yoghurt and turn the mixer for just 5 seconds. Take it out in a bowl and add lemon juice. Mix well, your spicy and yummy mint chutney is ready to be served with poppadom or indian main course.
You can store it in the fridge for 4 – 5 days.

TIP : The taste of the coriander and mint is in the stem. So after cleaning it throughly with water just chop off the tips and add some tender stems. For a milder taste in mint chutney, add more yoghurt.

Wednesday, 29 March 2017

Carrot Peas Potato Side Dish

Carrot Peas Potato Side Dish


This is a really famous winter side dish for vegetarians, vegans and is completely gluten free. Popularly known as gajar matar aloo, there are several ways of making this recipe, this is the classic north indian method. This is a simple recipe, you can always add more spices to suit your taste.

Carrot Peas Potato Recipe
Carrot Peas Potato
Preparation Time -10 mins
Cooking Time - 15 mins

Serves - 3 to 4 people as a side

Ingredients:


Carrot - 2
Peas - 1 cup
Potato - 1 large or 2 medium sized
Cumin Seeds - 1/2 tsp
Coriander Powder - 1 tsp
Red Chilly Powder - 1/2 tsp
Turmeric Powder - 1/2 tsp
Oil - 1tbsp
Water 1/2 cup
Salt to taste
Dried Mango Powder (Amchoor) - Optional - 1/2tsp
Garam Masala (Optional) - 1/2 tsp

Method:


Wash, peel and chop the potatoes and carrots. In the picture above I have different shapes and size as my daughter loves to find different shapes in her food, keeps her entertained.

Put the pan on high flame add oil, add cumin seeds and let it crackle. Now add the chopped carrot and potatoes and give it a quick stir so that all the vegetables are properly coated with the oil. Cook for 5 mins, now put the gas on a medium flame and add the peas stir for another 2 mins. Add coriander powder, chilly powder, salt, turmeric powder and mix well. Now add half a cup of water and cover the pan with a lid until the vegetables are properly cooked.

Serve hot with Roti, Paratha or Rice.

Tip - You can add dried mango powder and garam masala if making it for adults only.


Thursday, 5 February 2015

SWEET TAMARIND CHUTNEY


This is a very popular dip served in India with snacks such as Samosa, Onion Bhaji, Spinach Pakode, Cheela, Dahi Bada etc. You can make this chutney in advance and use it within a month’s time, store in the refrigerator or fridge.

Serves: 2 – 4 people

Cooking Time: 10 mins

INGREDIENTS:

Sugar 6tbsp
Cumin Seeds 1tsp
Red Chilly powder ½ tsp
Black Salt ½ tsp
Asafoetida (Heeng) a pinch
Dry Mango Powder 2 tsp
Tamarind Pulp 1 tsp
Water 6 tbsp
Salt to taste.
Oil ½ tsp

METHOD:

In a small saucepan, add oil let it heat for 30 sec and then add asafoetida, cumin seeds and let it crackle. 

After a min add all the remaining ingredients except tamarind pulp.

Reduce the flame and cook for 5 mins. Check if the sugar has dissolved, if not cook till the sugar dissolves.

Add the tamarind pulp and cook for about a minute and let it cool. Your sweet tamarind chutney is ready to be relished.

Note: The sauce will thicken when allowed to cool, if you like dripping consistency then add double the quantity of water.

Thursday, 27 March 2014

SAGO KHICHDI (SABUT DANA)

Preparation Time: 15 minutes
Serves 2


INGREDIENTS        
SAGO 

Sago 1 cup
Mustard seeds 1 tsp
Potato chopped 1 small
Peanuts 2 tbsp
Curry leaves 7 or 8
Green chilly 1 slit 
Sea salt as per taste
Red chilly powder 1/2 tsp
Oil 1 tbsp

METHOD

Soak the sago with 4 cups of water overnight. Drain the excess water and take the sago out in a strainer to get rid of all the water. Let it dry a little.

In a pan add oil and let it heat, then add the mustard seeds let crackle. Add the chopped potato and cover with a lid for 3 - 4 minutes. Check if the potato is cooked.

Then add the curry leaves, green chilly and peanuts. Add the sago, salt and red chilly powder, cook for a minute. Mix well and serve hot. 

BULGUR WHEAT SALAD

Serves 2
Preparation Time: 10 mins

INGREDIENTS

SALAD 
Bulgur wheat (daliya) 1/2 cup
Split yellow lentil (Moong) 1/2 cup
Cucumber chopped 1/2 cup
Onion chopped 2 tbsp
Capsicum chopped 2 tbsp
Roasted peanuts 2 tbsp

FOR THE DRESSING

Olive oil 2 tbsp
Lemon juice 2 tbsp
Garlic chopped 2
Salt and Pepper as per taste

METHOD

Dry roast the bulgur wheat. Wash the yellow lentil thoroughly. In a cooker add water just to cover the bulgur wheat and yellow lentil, pressure cook  for about 3 to 4 mins. Just one whistle and close the flame. Release the steam and let the mixture cool.

In a bowl mix rest of the ingredients and add the bulgur wheat and lentils. Mix all the ingredients of the dressing in a bowl and mix well with the salad just before serving.

Friday, 21 March 2014

RAVA IDLI CHATPAT


Preparation Time : 5 Minutes
Serves 1

IDLI CHATPAT

INGREDIENTS

Idli 1 (Idli recipe http://thedalroti.blogspot.co.uk/2014/03/idli.html)
Green Chutney 1 tsp
Tomato Sauce 1 tsp
Namkeen Bhujia 1 tbsp
Cucumber for garnish

METHOD

Put the Idli on a plate and spread the green chutney and tomato sauce.

Put some bhujia or any namkeen of your choice.

Garnish with cucumber.

SAUTEED IDLI


Preparation Time : 5 minutes
SAUTEED IDLI
Serves 2- 3

INGREDIENTS

Idli - 6 (To make the idli follow this recipe http://thedalroti.blogspot.co.uk/2014/03/idli.html)
Mustard Seeds 1 tsp
Green Chilly 2 slit
Curry Leaves fresh or dried a few
Oil 1 tbsp.

METHOD

Cut the Idli from the centre vertically and horizontally. You will get 4 pieces from each idli.

In a pan heat the oil, add the mustard seeds, let it crackle then add the slit chillies and curry leaves. Saute for a minute.

Now add the idli pieces and saute till brown. Serve hot with green chutney.


BAGEL DELIGHT


Preparation Time : 5 minutes
Serves 2

BAGEL DELIGHT

INGREDIENTS


Bagel 2
Pizza Sauce 2 tbsp
Butter 1tsp
Grated Cheese 2 tbsp
Jalapeno Chopped 1 tbsp
Red Peppers Chopped 1 tbsp
Salt & Pepper to taste
Oregano (Optional)

METHOD

Cut the bagel from between, so that you have two semi circles.

Put 1 tbsp of pizza sauce at the bottom half and 1/2 tsp of butter on the top half.

On the bottom half now put the cheese, jalapeno, red pepper and season with salt pepper and oregano.

Place the top half and grill it for about 2 to 3 mins. Serve Hot with Chips. 

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