Saturday, November 5, 2011

Potato Wedges

4 medium potatoes
2 Tablespoon canola oil
2 Teaspoon Dried Fenugreek Leaves/Kasoori Methi
2 Teaspoon Chili Powder
1/4 teaspoon pepper Powder
1 Teaspoon salt

1. Scrub potatoes and rinse under cold water. Pat dry.

2. Cut each potatoes into wedges or thin steak fries (about 6-8 wedges per potato).

3. Add the potato wedges to a large mixing bowl with rest of the Ingredients. Toss meticulously to coat. Spread the potatoes over a baking sheet

4. Bake the potatoes at 425 degrees F for 20 minutes & turning to the other side for 10-15 minutes. Bake until they are lightly browned, crisp outside, and tender inside. Sprinkle with salt and serve

Wednesday, October 5, 2011

Tofu Manchurian

TO Marinate:
Extra Firm Tofu - 1cup cubes
Allpurpose flour(Maida) - 4 TBSP
Corn flour - 2 TBSP
Rice flour - 2 TBSP
Baking soda A pinch
Chilli powder 1/2 Tsp
Pepper powder 1/2 Tsp
Water - As reqd
Salt - As reqd
Oil to deep fry

For Frying:
Onion - 1 (Chopped)
Capsicum - 1 (Chopped)
Green chillies 2-3
Ginger A small piece (finely chopped)
Garlic pods 5-6 (finely chopped)
Red chillie sauce - 1 tsp
Tomato sauce - 2-4 tbsp
Soya sauce - 1 tsp
Vinegar - 1 tsp
Ajinomoto - A pinch
Salt - As reqd
Oil - As reqd

1. Make a paste of Maida, Rice flour, Corn flour, Baking soda, Red chilli powder, Pepper Powder and salt. Check the spice level & make a smooth paste. If u like manchurian crispy add more rice flour and less maida. Add water to make a smooth paste.

2. Marinate the Tofu cubes in this batter, each tofu cube should be well coated with the paste. Allow to marinate for 1/2 hour.

3. Deep fry coated Tofu till the color changes to dark brown. Keep aside

4. Heat oil in a pan and add chopped Ginger and Garlic, chopped Onions, diced Capsicum & chopped Green chillies to it. Saute for 2 mins so that the onions and capsicum are still crunchy.

5. Now add the Red chillie sauce, Tomato sauce, Soya sauce, Vinegar, and Ajinomoto. Saute for a minute

6.Add the fried Tofu to this and saute, until the masala and the tofu get fried together nicely.

Hot & Spicy, Healthy Manchurian Ready!!!

Friday, September 30, 2011

Gongura Mutton Curry

1 pound Mutton, washed and drained
2 cups gongura (red sorrel leaves)
1 large onion , finely chopped
4 green chillis (slit) (adjust)
2 tbs ginger and garlic paste
1 tbs red chilli powder
1 tbsp coriander pwder
Turmeric powder
Coriander & Mint leaves
Cloves - 3 nos
Cinnamon - 2 sticks
5-6 tbsp Oil
Salt to taste

Heat oil in a preassure cooker , Add whole garam masalas allow till the aroma comes out & add chopped Onion, Green chilies, turmeric fry till onions become light brown in colour.

Add ginger-garlic paste and fry for a few mins.

Add cilantro leaves and Mint leaves ,cover and cook until oil separates

Add gongura leaves , sautee on medium flame for 5 min

Add chilli powder , coriander powder and mutton pieces ,mix well and fry on medium flame for 5 to 10 min

Add 2 cups of water and adjust salt and preassure cook for 3 to 4 wistles

Wednesday, July 20, 2011

Tofu Mutter

Tofu – 1 cup (Firm tofu cubed)
Onion – 1/2 cup, finely chopped
Tomato Puree – 1 cup
Ginger garlic paste -1 tsp
cumin seeds – 1 tsp
Red chilli powder – 1 tsp
Coriander powder – 2 tsp
Garam masala – 1/2 tsp
Coriander leaves – for garnishing
Salt – To taste


In a pan, add a teaspoon of oil and fry the tofu until brown on both sides. Transfer to a bowl and keep it aside.
In a kadai/pan, heat a tablespoon of oil, When the oil is hot add cumin seeds, and then add chopped onion to it and sauté it until onion turn slightly transparent.
Add the ginger garlic paste and saute them for few more minutes, now add tomato puree and mix well.
Add red chilly powder, coriander powder, garam masala, salt to taste and mix well.
Add fried tofu & peas to it. Cover and cook for 10 minutes or until the peas & tofu get cooked.
Garnish with fresh coriander leaves.

Wednesday, July 13, 2011

Sweet Corn Chaat


Sweet Corn - 1½ cups
Butter - 1 tablespoon
1/2 lemon, freshly squeezed
1/2 tsp chili powder
Chaat Masala a big pinch (optional)
1 small onion, minced
1 small tomato, chopped
Cilantro few sprigs
Salt & Pepper - to taste


Heat butter in a pan
Add minced onion and add sweet corn fry and close the lid for few seconds.
Add Salt, pepper, chili powder, chat masala, lime juice and mix well
Add finely chopped tomato & Coriander leaves for garnishing

Saturday, June 18, 2011

Rave Unde (Rava Ladoo)


Rava - 1 cup
Sugar - 3/4 cup
Ghee - 1tablespoon
Cardamom Powder - 1/4 spoon
2-3 cloves
Raisins and Cashews - few
Dry coconut - 1/2 cup
milk - 2 tablespoon


Heat Ghee and add cloves, dry cashews and raisins, set aside.

In the remaining ghee roast rava till light golden brown in color. When it still hot mix sugar, cardamom powder, dry fruits, dry coconut, hot milk and mixwell.

Tightly pound the mixture into the vessel and let it sit for 5 minutes the shape into balls, once it is cooled store it in an air tight container.

Saturday, June 11, 2011

Spicy Mushroom with Peas

This wonderful recipe is from Manjula's Kitchen. Thanks to Mrs. Manjula for sharing this recipe & video of preparation

2 cups of sliced mushrooms
1 cup green peas
1 cup diced tomatoes
2 teaspoon ginger garlic paste
2 tablespoons oil
1 teaspoon cumin seeds
1/2 teaspoon turmeric
2 teaspoons coriander powder
1 teaspoon red pepper (adjust to taste)
3/4 teaspoons salt (adjust to taste)
2 chopped green chili


Heat the oil in a saucepan on medium high heat.
Add the cumin seeds. As cumin seeds crack add turmeric. Stir-fry for a few seconds.
Add tomatoes, ginger garlic paste, green chili, salt, coriander, and chili powder. Cook until the tomatoes are soft and reduce to half.
Add mushrooms, and peas. After coming to a boil reduce the heat to medium.
Cook until mushrooms and peas are tender. Close the heat.
Serve hot.

Friday, June 10, 2011

Chicken Biryani

Cooking Time: 25 minutes
Serves: 4-5


For Marinade

Chicken - 250 gms
Curd - 1/2 cup
Chilli powder - 1 tsp
Coriander powder - 1 tsp
Turmeric powder a pinch
Ginger Garlic paste - 1 tsp
Mint Leaves - 1/2 cup
Coriander leaves - 1/2 cup

For Rice

Basmati Rice - 1 1/2 cup
Onions - 2
Green chillies - 2
Chilli powder - 1 tsp
Coriander powder - 1 tsp
Ginger Garlic paste - 1 tsp
Cinnamon - 2"
Bay leaf - 1
Cloves - 3
Cardamom - 2
Salt to taste
Oil - 2 tbsp
Butter - 1 tbsp
Saffron a pinch


Clean and soak Basmati for 10 to 15 mins.

Wash chicken pieces with cold water and drain well. Seperately in a bowl mix together ginger paste, garlic paste, red chilli powder, and plain yogurt into a smooth paste. Marinate chicken pieces in this mixture and set aside for 30 minutes.

Heat oil and butter. Add all the whole spices. Then sauté in Onions till they are brown in colour, add ginger garlic paste. Fry well.

Add the marinated chicken and cook on high flame for 5 mins and simmer till the oil comes out.

Add the rice, salt, 3 cups of water, Mix saffron in milk and add to it & pressure cook for 2 whistle.

Adjust the spiciness by reducing the chilli powder and green chillies.

Mix the rice, garnish with green coriander leaves and serve hot.