Tuesday, July 5, 2016

crispy eggplant- no onion no garlic

Ingredients

1. 1 medium sized eggplant (cut into long big pieces)
2. Rice flour 3 tbs
3. Gram flour (besan) 2 tbs
4. Salt to taste
5. Cumin powder 2 tsp
6. Red chili powder 2 tsp
7. Oil to shallow fry
8. Cold water

Preparation

1. In a plate take 3 tbs of rice flour, 2 tbs of gram flour, salt to taste, cumin powder and red chili powder.
2. Add cold water and mix it to a semi thick paste.
3. Take oil in a pan to shallow fry.
4. Now take a piece of eggplant, apply the rice paste on it and shallow fry it on medium flame.
5. Cook it from both the sides and serve hot.

channa masala- no onion and no garlic

Ingredients

1. Boiled chickpeas 2 cup
2. Tomato 2 (grind it to make puree)
3. Oil 4 tbs
4. Turmeric 1 tsp
5. Cumin powder 1 tsp
6. Chili powder 2 tsp
7. Ginger powder 2 tsp
8. Coriander powder 1 tbs
9. Salt to taste
10. Pinch of sugar
11. Black pepper powder 1/2 tsp

Preparation

1. In a heavy bottom container, take 4 tbs of oil and add the tomato puree in it.
2. Cook the tomatoes in medium to low heat for few minutes or till the tomato puree is cooked.
3. Now add the turmeric powder, cumin powder, chili powder, ginger powder, coriander powder, salt to taste, pinch of sugar, and finally black pepper powder.
4. Add 2-4 tbs of water and cook the gravy, till all the ingredients are mixed properly.
5. Finally add 2 cups of boiled chickpea and cook for 5 minutes on medium to low heat. (add small amount of water if needed)
6. After cooking the chickpea in the gravy for sometime, add 1/2 cup of water and let it boil.
7. When the gravy is reduced to half switch off the heat and cover it for few minutes.
8. Serve hot with chapatis, pulao or rice.

cucumber raita

Ingredients

1. 2 cucumber (cut into small pieces)
2. Curd one cup
3. Salt 1/2 tsp
4. Sugar 2 tsp
5. 2 pinch of black salt
6. Cumin powder 1 tsp
7. Red chili powder 1 tsp

Preparation

1. In a mixing bowl take cucumber, one cup curd, 1/2 tsp salt, 2 tsp sugar and the black salt. Add 2 tbs of water and mix it nicely.
2. Sprinkle the cumin powder and red chili powder and put it inside the fridge for 30 minutes
3. Serve it cool.

Monday, July 4, 2016

mushroom 65

Ingredients

1. Mushroom 2 cups (cut into halves)
2. Oil to shallow fry
3. 2 tbs corn flour
4. 2 tbs plain flour
5. 2 tbs chopped ginger garlic
6. 4 green chilies
7. Curry leaves 5-6
8. Tomato chili sauce 1 tbs 
9. Soy sauce 1 tsp
10. Salt to taste
11. Red chili powder 1 tsp
12. Cumin powder 1 tsp 

Preparation

1. In a mixing bowl take the mushroom, add 2 tbs corn flour, 2 tbs plain flour, 1 tsp red chili powder, 1 tsp cumin powder and salt to taste.
2. Mix them together without adding water, if needed sprinkle some while mixing.
3. Shallow fry the mushrooms in low heat till they turn to golden brown.
4. Now in a wok take 1 tbs of oil, add the green chilies and curry leaves, now add in 2 tbs of chopped ginger garlic.
5. Now add the tomato chili sauce, soy sauce and the shallow fried mushroom mix it nicely.
6. Garnish with chopped spring onion and serve hot.

vegetable schezwan rice

Ingredients

1. Basmati rice two cup
2. Oil 2 tbs
3. Onion 2 tbs (finely chopped)
4. Ginger 1 tbs (finely chopped)
5. Green beans half cup (cut into small pieces)
6. Carrots half cup (cut into small pieces)
7. Green peas half cup
8. Salt to taste
9. Schezwan sauce 3 tbs
10. Soy sauce 2 tsp
11. Coriander leaves (to garnish)

Preparation

1. Boil 4 cups of water and add the rice to it, when the rice is cooked drain the remaining water and keep it aside and let it cool.
2. In a wok take 2 tbs of oil, add finely chopped ginger and onion, saute it for few seconds.
3. Now add the beans, carrot, peas and cook them for few minutes or till they are half cooked.
4. Now add the soy sauce, salt to taste, the schezwan sauce and finally add the rice, mix them properly.
5. Garnish with coriander leaves.

For schezwan sauce,
- You can use the ready made.
- Or you can also use home made.
To know how to make schezwan sauce at home check for-
http://being-foodie.blogspot.com/2016/07/schezwan-sauce.html

schezwan sauce

Ingredients

1. Two red peppers
2. One onion (finely chopped)
3. Garlic 4 tbs (finely chopped)
4. Ginger 2 tbs (finely chopped)
5. Corn flour 2 tbs
6. Chili powder 2 tsp
7. Vinegar 2 tsp
8. Soy sauce 1 tbs
9. Chili sauce 2 tbs
10. Salt to taste
11. Sugar 1 tsp (optional)

Preparation

1.Heat the oil in a wok add the whole red peppers and saute over high heat till they darken a bit.
2.  Add the onions, garlic and ginger and stir-fry over high heat till glossy. 
3. Add the corn flour mixture and bring to a boil. Lower the heat and add the chili powder, vinegar, soy sauce, chili sauce and salt to taste and mix well.
You can store it in the fridge for 4-5 days.

Sunday, July 3, 2016

vegetable manchurian

Ingredients

1. Half cup green beans (finely chopped)
2. Half cup carrots  (finely chopped)
3. Half cup cabbage  (finely chopped)
4. Half cup cauliflower  (finely chopped)
5. 1 tbs ginger  (finely chopped)
6. 2 tbs garlic  (finely chopped)
7. 2 tbs onion  (finely chopped)
8. 1 tsp green chili  (finely chopped)
9. 2 tbs corn flour
10. One cup all purpose flour
11. Salt to taste 
12. Tomato chili sauce
13. Soy sauce
14. Oil to shallow fry (or you can also deep fry)
15. Coriander leaves (to garnish)
(Keep aside 2 tbs of chopped vegetables to make the sauce)

Preparation

1. To make the manchurian balls, in a mixing bowl take the finely chopped beans, carrot, cabbage, cauliflower, 2 tbs of corn flour, 1 cup of plain flour and salt to taste. Knead with the hands to make a soft dough.
2. Make small sized balls from the dough and keep it aside.
3. Now in a frying pan add oil to shallow fry (or deep fry). Fry the manchurians on medium heat till they turn to golden brown and cooked properly.
4. Take them out and keep it aside.
5. To make the sauce take some oil in a wok add chopped green chilies, onion, ginger and finally the garlic, stir them for a minute on medium flame. Now add 2 tbs of chopped vegetables and cook for 2 more minutes.
6. Now add 4 tbs of water, bring it to a boil.
7. When the water starts boiling add 2 tbs of tomato chili sauce and 2 tsp of soy sauce and put the manchurian balls and stir to mix them properly, cook till its dry.
8. Garnish with coriander leaves.
Optional
To make gravy-(from step 6) you can add 1 cup of water mixed with 1 tbs of corn flour and bring it to a boil.) 

Saturday, July 2, 2016

cooking tips

cooking tips

1. To store tomato puree for later use spoon the tomato puree into ice cube trays, and freeze overnight, transfer them into plastic bags and freeze again, use these frozen cubes in your recipes.
2. If accidentally you burn rice place a slice of white bread on top of the rice for about 10 minutes. This would remove the burned aroma.
3. To keep your vegetables green after cooking add a pinch of turmeric powder to the oil right before you add the green vegetables, your green vegetables would look green and fresh after cooking.
4. To keep your peas green after boiling add 1 tsp salt and 1 tsp sugar to the boiling water, this way they would retain the green color.

health benefits of ripe banana

ripe banana

1. Contains a high concentration of dietary fiber, vitamin C, potassium, vitamin B-6 and antioxidant compounds.
2. Reduces blood pressure and the risk of heart disease.
3. Scavenge harmful oxygen-free radicals.
4. Reduces menstrual cramps.
5. Helps grow strong bones.
6. Helps prevent ulcers.
7. Powers the brain.
8. Reduces depression and anxiety.
9. Gives instant energy.
10. Over-ripe bananas produce an anti-cancer substance that combats cancer cells.
11. Anti-inflammatory
12. Eases constipation.