Dahi Bada

This is one of the favorite north indian dish for people who love to eat yogurt. My daughter love dahi bada and demands for it every now and then. Believe me its really simple to prepare and adds flavor to your food.

For Bada:
1 Cup Moong daal
½ cup Urad daal
Salt to taste
Baking soda (pinch)
Oil to fry

For Dahi :
1 kg Dahi (yogurt)
Finely chopped coriander leaves
1-2 green chilies chopped
Salt to taste
1 tsp Sugar or to taste
Dahi Vada Masala


Method:
• For Bada - Clean, wash and soak both the daals for atleast 3-5 hrs
• Grind it into smooth paste.
• Add salt to taste.
• Add pinch of baking soda (If you would soak the daals overnight, you will not need to add baking soda to soften it else you must)
• Heat oil in a pan and drop a spoonfuls of batter and fry till golden brown.
• Take the hot vadas and put in cold water for 2-3 minutes.
• Now Take them out of water and squeeze the water and keep aside.
• For Dahi - Blend the curd (yogurt) and little water until it is smooth.
• Keep in refrigerator for an hour to get chilled.
• Add salt, sugar and dahi Bada Masala
• Serving - In a deep dish arrange wada and pour dahi over them.
• Now add imli (tamarind) chutney and green chutney.
• Garnish with coriander.
• Serve the dahi vadas chilled

Quantity: good for 6-10 people
Making Time: 30 Minutes

Aloo Chat

Ingredients:
6 Potatoes
Salt to taste
Red Pepper to taste
Tomato Ketchup
Lime juice or fresh Lemon
Oil to fry

Method:

• Boil the Potatoes in the cooker ( do not over boil them that they start breaking)
• Let the Potatoes cool down for 1-2 hours
• Cut the boiled potatoes in big pieces
• Heat oil in a pan and fry the potato pieces till golden brown.
• Take a big dish, add fried potatoes
• Add salt to taste, red pepper to taste, 2 tsp Lime juice or 2 tsp Ketchup and mix all thoroughly.
• Aloo Chat is ready to be served

Quantity : 4-6 people
Making Time : 20 Minutes

Aloo Gobi

Ingredients

1 medium sized cauliflower cut in medium sized pieces
2-3 Potatoes cut in medium sized pieces
2- tbsp cooking oil
2 green chilies, chopped
1 onion chopped
2 tomatoes, chopped
2 tsp ground coriander
1 1/2 tsp ground cumin
1/2 tsp turmeric powder
1/2 - 1tsp red chili powder or as per taste
1 tsp Salt or To Taste
1/2 tsp garam masala
1/2-inch ginger, chopped
finely chopped coriander leaves


Method:
• Heat oil and sauté onions till golden, then add chopped ginger and green chilies. Sauté for 5 minutes.
• Add tomatoes, coriander, cumin, turmeric and chili powder, sauté over low heat until the oil separates.
• Add chopped Gobi and Aloo, salt (1/2 tsp or to taste), and half of the coriander leaves. Simmer, over low medium heat and cover the cooking pan until the Aloo and Gobi are soft . Also stir in once in a while . Make sure to use flat stirrer and do not over stir it.
• Add a pinch of garam masala, coriander leaves

Quantity: 4-6 people
Making Time: 30 Minutes

Moong Daal Bada

Ingredients:

1 Cup Moong daal
Salt to taste
1 tsp Grounded coriander
1 tsp Garam Masala
2 tsp Kasuri Methi
1 tsp Red Pepper or to taste
Chopped green chillies
Baking soda (pinch)
Oil to fry

Method :

· For Bada - Clean, wash and soak the daal for atleast 3-5 hrs
· Grind it into smooth paste.
· Add salt to taste, grounded coriander, garam masala, kasuri methi, red pepper and chopped green chillies
· Add pinch of baking soda
· Heat oil in a pan and drop spoonfuls of batter and fry till golden brown.
· Hot Badas are ready to be served
· Serve them hot with - imli (tamarind) chutney and green chutney.

Quantity : good for 6-8 people
Making Time :20 Minutes

Spicy Tangy Fried Eggplant

If you want to cook something simple and less time consuming, it's perfect. The other day i had invited my parents over dinner. I genreally want to cook something dofferent everytime i invite someone and had couple of eggplant lying in my refrigrator. So i decided to go on for this one and it was well appreciated by everyone.

Ingredients:
1 medium sized Egg Plant
1 tsp Salt or to Taste
2 tsp ground coriander ½ tsp Red chili powder½ tsp Garam Masala
1 tsp Amchur (dried Tamarind)finely chopped coriander leaves
Oil to fry

Method:
· Cut the Egg Plant pieces in fine round pieces
· Heat oil and fry the eggplant pieces till golden
· Arrange the fried Egg plant pieces in a big dish and Sprinkle salt, red chilli powder, Garam Masala, Amchur
· Garnish with coriander leaves and serve it hot

Quantity:- good for 6 people
Making time:- 15 Minutes

Vegetable Upma

Upma is my favorite morning meal or breakfast. I love it not only because it is tasty and take less time to cook. But also because its really healthy, full of vegetables and light. It keeps us going for the whole day.

Here is the recipe for Vegetable UPMA

• 100 grms Suji (Semolina)
• 1/2 chopped onions
• 1 carrot chopped finely
• 1/4 brocolli chopped finely
• some Peas
• 1 bell pepper chopped finely
• few beans finely chooped
• 1 cup water
• Oil for cooking
• Salt
• Red Pepper
• Lemon Juice
• Curry Leaves(5-6)
• Peanuts (optional)

Method:

Roast the Semolina / Suji and keep it aside

Roast the Peanuts and keep aside
Heat 1 tbspn of Oil in the Pan on medium heat
Add mustard seeds, few curry leaves, chopped onions and chopped vegetables sauté for 2-3 minutes.
Add salt and red pepper to taste
Add 1-2 cups water and let is simmer for 2 minutes.
Add the roasted Semolina / Suji and stir it thoroughly for a 1 minute.

Add the roasted peanuts
Sprinkle 1 tspn lemon juice
Upma is ready to be served

Garnish it with coriander leaves and Lemmon.
It tastes best , if served with Peanut Chutney

Quantity : Good for 4 people

Making Time: 10 minutes

Shahi Paneer

I invited my friends to dinner the other day and really short of time. I needed a recipe that's as quick as can be done in 20m minutes. The only thing that came to mind was Shahi Panner and beleive they all liked and appreciated it much.

Here is the recipe for Shahi Panner Ingredients:-

100 grms of Panner, cut into small cubes
1/2 cup chopped onion (chopped in big chunks)
1/4 cup chopped ginger
3 big tomatoes
2 green chilies
1 cup Water
Oil for frying
1 tspn Salt
1tspn red chili powder
1tspn of turmeric powder
1 tspn of garam masala
1 tspn of coriander powder
1 tspn shahi paneer masala (optional)
1 tspn cumin seeds
1 tbspn low fat sour cream
Cilantro for garnishing

Method:-

Take pan and heat oil (may be 1-2 tspns) on medium heat.
Add chopped onions and ginger to the Pan and Sauté on medium heat, once onions and ginger start turning little brown, add chopped tomatoes (cut each tomato in just 4 piece), Sauté it for a while may be 2-3 minutes, but do not over roast it.
Let the Pan contents cool for a while and all the contents to the grinder.
Grind the roasted onions, ginger and tomatoes with 2 green chilies to form the paste.
Take another pan, add 1 tbspn of oil and heat the oil on medium heat.
Add Cumin seeds to the oil. Once the cumin seeds are done, or turn brown, add the grounded paste to the Pan
Add Red chili powder, turmeric powder and let the paste simmer on low medium heat.
Keep stirring in between to make sure the paste does not stick to Pan.
Add sour cream to the pan and mix it finely with the gravy, Add 1 cup of water to make sure that paste do not stick to the Pan and let the gravy simmer it for 5- 10 minutes. Add 1 or 11/2 tea spoon of salt (according to taste) to the pan. You can also shahi paneer masala( 1 tspn optional) . Let the gravy simmer for 5 more minutes or until you see the oil getting separated from the gravy
Add coriander powder, garam masala and add the cut Panner cubes to the gravy. Let the Paneer simmer in gravy for atleast 10-15 minutes on medium or low medium heat.

Shahi Panner is done. Pour it to the serving bowl and garnish it with sour cream and some coriander leaves

Quantity:- 1 Plate good for 4-6 people
Making time: - 20 minutes

Dum Aloo - North indian potato curry

It was Friday evening when i have had enough time to make something that family will cherish for dinner. Friday is my favorite day of the week, like most of us with no stress to getup early next day and prepare for office. Also i wanted to make something tasty and easy so that i can windup my kitchen by 9:00 pm as i literally wait whole week to watch my favorite dance show - Dance India dance. In all i endup deciding on Dum Aloo with rotis and pranthas.

Here is the recipe for Dum Aloo Ingredients:-

• 3 medium sized potatoes, cut into 4 parts


• 1/2 cup chopped onion (chopped in big chunks)


• 1/4 cup chopped ginger


• 3 big tomatoes


• 2 green chilies


• 1 cup Water


• Oil for frying


• 1 tspn Salt


• 1tspn red chili powder


• 1tspn of turmeric powder


• 1 tspn of garam masala


• 1 tspn of coriander powder


• 1 tspn pav bhaji masala (optional)


• 1 tspn cumin seeds


• 1 tbspn low fat sour cream


• Cilantro for garnishing
  
  

Method:-

• Fry the cut potatoes one at a time and keep it aside on the tissue paper to that tissue can soak the excess oil. (Alternatively you can choose to bake the potatoes)


• Take another pan and heat oil (may be 1-2 tspns) on medium heat.


• Add chopped onions and ginger to the Pan and Sauté on medium heat, once onions and ginger start turning little brown, add chopped tomatoes (cut each tomato in just 4 piece), Sauté it for a while may be 2-3 minutes, but do not over roast it.


• Let the Pan contents cool for a while and all the contents to the grinder.


• Grind the roasted onions, ginger and tomatoes with 2 green chilies to form the paste.


• Take another pan, add 1 tbspn of oil and heat the oil on medium heat.


• Add Cumin seeds to the oil. Once the cumin seeds are done, or turn brown, add the grounded paste to the Pan


• Add Red chili powder, turmeric powder and let the paste simmer on low medium heat.


• Keep stirring in between to make sure the paste does not stick to Pan.


• Add sour cream to the pan and mix it finely with the gravy, Add 1 cup of water to make sure that paste do not stick to the Pan and let the gravy simmer it for 5- 10 minutes.
  Add 1 or 11/2 tea spoon of salt (according to taste) to the pan. You can also add dum aloo masala ( 1 tspn optional) or pav bhaji masala (1 tspn optional). Let the gravy simmer for 5 more minutes or until you see the oil getting separated from the gravy


• Add coriander powder, garam masala and add the fried or baked potatoes to the gravy. Let the potatoes simmer in gravy for atleast 10-15 minutes on medium or low medium heat.


• Dum aloo is done. Pour it to the serving bowl and garnish it with sour cream and some coriander leaves

Quantity:- 1 Plate good for 4-6 people

Making time: - 40 minutes

Crispy Chili Baby Corn

Last time i invited my friend Deepti and her family to dinner. I made them Crispy chili baby corn and her hubby really loved it. Since then Deepti has been asking me the recipe.

So note down the recipe

Ingredients:-

• 1 cup baby corn, cut into halves
• 1/2 cup chopped onion or 1 onion ( i used red onion but you can also use green onions)
• 1/4 cup finely chopped ginger
• 1/3 cup finely chopped garlic
• 3-4 green chillies
• 2 tbspn of All purpose Flour
• 1/4 cup Water
• Oil for frying
• 11/2 teaspoon Salt
• 1 tspn Black pepper powder
• 1/2 cup cilantro chopped
• 1 tbspn of tomato ketchup
• 2 tspn of soy sauce
• 1 tspn vinegar

Method:-

• Take a bowl and add all purpose flour, water, 1 tea spoon salt, 1 spoon black pepper powder
• You can add more water if required but make sure the batter is smooth and thick
  enough to cling to the baby corns
• If you feel that batter is thinner, you can add little more all purpose flour for thickness
• Heat the oil (i used canola oil) in the frying Pan on the medium heat
• Dip the baby corn in the batter one by one and fry
• Repeat the process with all the baby corns and keep them aside.

Sauce:-

• Take another pan, add 1 tablespoon of oil and heat it.
• Now add chopped onions to the oil and roast them for 2 min or until onions start turning little brown - do not over roast them
• Add chopped ginger and garlic to the pan too and simmer for another 2 minutes with constant stirring
• Add salt and finely chopped green chillies to the heating pan
• Add soy sauce, vinegar and tomato ketchup to the pan.
• Remove the pan from the heat and stir it for 1 minute.
• Now add the fried baby corn to the pan too and stir the baby corns in the sauce.
• Pour the whole thing in the serving plate.

Crispy chili ababy corn is ready to be served. Garnish it with fresh cut cilantro leaves.

Quantity : 1 plate , good for four - six people

Making Time : 1/2 hour or 30 minutes

Vegetabel Manchurian

This is my first post. My coworker Julia is big inspiration for sharing my recipes. She always share her treats and recipes with us. She is one of the most Selfless girl i know and i really respect her for that.

Recently i made Vegetable Manchurian as appetizer for some of my friends and i was asked if i could share the recipe.


So here goes the recipe for Vegetable Manchurian.

Ingredients:-

• 1 carrot

  1/2 cup chopped onion or 1 onion ( i used red onion but you can also use
  green onions)

  1/4 cup finely chopped ginger

  1/3 cup finely chopped garlic

  1/2 Cauliflower

  3-4 green chillies

  2 Tablespoons of All purpose Flour

  1/4 cup Water

  Oil for frying

  11/2 teaspoon Salt

  Black pepper powder

  cilantro

  1 tablespoon of tomato ketchup

  2 teaspoons of soy sauce

  1 teaspoon vinegar

Method:-

• Chop the onion, ginger and garlic separately and really fine. Due to
  shortage of time, i used minced garlic but fresh garlic is always better.

  Grate the carrot and Cauliflower and keep it aside. You can also add green
  beans and some other vegetables very finely chopped or finely grated.

  Take a bowl and mix the grated vegetables, finely chopped green chillies,
  all purpose flour, water, 1 tea spoon salt, 1 spoon black pepper powder. Mix all
  the ingredients finely with the help of water. You can add more water if
  required but make sure the batter is smooth and really thick. If you feel that
  batter is thinner, you can add little more all purpose flour for thickness.

  Grease your hands with little oil (i used canola oil) and make small balls
  of the batter and keep aside in greased dish or plate.

  Heat the oil (i used canola oil) in the frying Pan on the medium heat. When
  the oil is hot enough, deep fry the dumplings one by one and keep aside.

Sauce:-

• Take another pan, add 1 tablespoon of oil and heat it. Now add chopped
  onions to the oil and roast them for 2 min or until onions start turning little
  brown - do not over roast them.

  Add chopped ginger and garlic to the pan too and simmer for another 2
  minutes with constant stirring.

  Add 1/2 spoon salt and 2 finely chopped green chillies to the heating
  pan.

  Add 2 tea spoons of soy sauce, 1 tea spoon of vinegar and 1 tablespoon of
  tomato ketchup to the pan.

  Remove the pan from the heat and stir it for 1 minute.

  Now add the vegetable balls to the pan too and mix the balls in the
  sauce.

  Pour the whole thing in the serving plate.

Vegetable Manchurian is ready to be served. Garnish it with fresh cut cilantro leaves.

Quantity : 1 plate , good for four - six people

Making Time : 1/2 hour or 30 minutes