Wednesday, 23 December 2009

Pan Fried Noodles


Vegetables(Frozen):Beans, cauliflower & carrot chopped 1 each,baby corn 5 (chopped long lenght),green peas 1 cup, capsicum 1(chopped) big onion 1 (chopped long length)spring onion 1cup(chopped)
Garlic 7-8 cloves(chopped)
pepper powder 2tsp
Red chilly flaks 2tsp
Tomato basil 1/2 cup
Roasted cumin powder 1 tsp
lemon juice 2tsp
vinegar 1tsp
Soya sauce 1 tsp
Oil to fry 5-6 tsp
Salt as per the taste
sugar or jaggery 1/4 tsp
Water 1 ltr

As I am using frozen vegetables I will cook all the vegetables(except capsicum and onions) in micro Owen for 5-6 Min's.and keep aside.
heat the oil in a pan add garlic,once it turned in to golden brown add capsicum,once it is half tender add onion stir properly 5-7 mins now add spring onion cumin powder chilly flacks tomato basil and pepper powder.again stir for 5 mins and add cooked vegetables, vinegar,soya sauce,lemon juice,salt,sugar(jaggery)and fry properly for 6-7 min.

While this vegetables getting fried in another pan boil the water with a pinch of salt and oil and add noodles(break the noodles properly before adding)now turn of the gas and keep the noodles for 7-8 mins.stir in between and check if the noodle is soft and tender empty the water from noodles completely and add to fried vegetables. Now mix well and fry this noodles with vegetables for 6-7 mins.

Transfer the noodles in to serving plate and garnish with coriander leaves....can have yummy noodles with tomato sauce...

Wednesday, 16 December 2009

Mango Dry Pickle

Raw Mango (big) 2
Red Chilly powder 1/2 cup
Musturd seeds 1 cup
Cumin seed 1/2 cup
Methi seed 2 tsp
salt 10 tsp
coconut oil or sunflower oil 1/2 cup
Hing 1/2 tsp(optional)
Cloves 5-6
How to Make:
Cut the mango in to 1" pieces add salt and mix well in a glass bowl.Cover the bowl and need to keep for 1 week,so that the mango will become tender and it will absorb the salt.
Fry cumin seeds ,musturd seed and cloves separately and make powder together in the blender.
In a frying pan heat oil and add methi seeds, fry till it becomes brown, now add mustard seed and hing ,when it sprinkle, turn of the heat.Keep the oil to cool down.
Once the oil is ready, add chilly powder and the powder which is in the blender to it, mix well.Now add the cut mango and mix properly.You need to fill this in a Glass bottle ,close with a lid and keep it for 5 to 6 days again.
Finally the mouth watering mango pickle is ready to use.......

Mulangi Parata/Radish stuffed Indian bread

Radish 2(grated)
Whole wheat flour 2cup
onion 1(finely chopped)
green chilly 2(finely chopped)
urad lentil 1tsp
Cumin seed 1tsp
Turmeric and mustered 1/2tsp each
cooking oil 1tsp
salt and sugar 1/2 tsp each



Heat the oil in a pan add urad lentil fry for 1mins then add cumin,turmeric and mustered, fry 1min then add grated radish(before adding just squeeze out the juice from radish fully,the juice can be used to knead the flour) salt & sugar fry for 5mins then turn of the heat.

In a mixing bowl knead the flour by adding water or radish juice and make soft dough( add a pinch of salt) keep this for 10mins.

Stuffing By SAndwiching Method:
Make equal portion balls in dough,take 1 ball divide in to 2 and roll 2 separate parata's(small in size).Now take one parata spread filling(approx 2tsp)by leaving some free space in the edge and over it with second parata on the top and seal the edge(press slightly,it will stick together).
Now sprinkle some dry flour on the board and roll stuffed parata gently in to big disc and put on a hot skillet.Cook both sides by applying little oil; repeat this for remaining dough also.
Serve Hot parata with curd and pickle..

Thursday, 3 December 2009

Bayngan Bartha/Egg Plant curry

Egg plant(big long purple coloured) 2
Onion 2 chopped
Tomato 2 chopped
Green chilly 2 chopped
coriander leave for garnishing
Ginger garlic paste 1 tsp
Garam masala powder 2 tsp
red chilly powder 1 tsp
oil 4 tsp
Urad dhal 2 tsp,mustard seed 1 tsp, turmeric powder 1/2 tsp

Salt to taste
Jaggary 1/2 tsp
lemon juice 1 tsp(optional)


Put the oil on the surface of the egg plant and roast properly on the burner(or you can keep in the oven for 15 mins also)and dip in cold water for 5 to 10 mins. Now take out from the water and peel of its skin by hand,cut in to small peaces and keep aside.

Now in a pan heat the oil and add urad dhal , when it becomes light brown,add mustard seed once crackle add green chilly,turmeric powder and chopped onion,when it is transparent,add ginger garlic paste and fry for a min.

Now add tomato,red chilly powder,garam masal, salt,lemon juice, Jaggery and fry for ten mins.

Now add egg plant chopped and mix it well,let this fry for another 5 mins.Now take of the pan from the heat,put this in a serving bowl and garnish with coriander leaves,,,,

We can have this with rooti,chapati and even with rice,,,

Tip:For extra taste you can greated or powdered coconut to it while serving...

Chilly Babycorn

Baby corn 10
Capsicum 2-3 (if you have different colour,then it looks nice)

Onion 1 chopped
garlic cloves 10(chopped)
self growing flour 1 cup
corn flour 1/2 cup
Oil for deep frying
1 tsp each of red chilly sauce, soya sauce,red chilly powder and vinegar
3 tsp for tomato sauce
salt to taste
Chopped coriander leaves for garnishing
water for mixing the flour

How to make:

Cut the baby corn in to 2" size pieces and capsicum in to 1" and keep aside. In a frying pan heat oil and add chopped garlic and onion,fry till onion turns in to light brown, now add capsicum fry for 5mins.

In a mixing bowl, add both the flour, red chilly powder,pinch of salt ,mix well.Now make batter by adding water.

Heat the oil in a frying pan and dip the baby corn in the batter,fry properly,keep aside. Once it is cool,add this to fried onion and capsicum.Turn on the heat,add salt fry for 5-6mins.Now add soya sauce,chilly sauce,vinegar and tomato sauce,stir for 4-5mins then turn of the heat..
Spicy Chilly baby corn is ready to serve..before serving garnish the dish with fresh coriander....