WELCOME TO MY BLOG. HERE YOU CAN FIND LOT OF RECIPES WHICH ARE SIMPLE TO MAKE, WITH LESS INGREDIENTS, WHICH ARE READILY AVAILABLE IN YOUR KITCHEN. EVERYDAY MAKE DIFFERENT RECIPES AND SURPRISE YOUR FAMILY AND FRIENDS.
Ingredients
Onion - 2 medium suze onions
Green peas - 1/2 kg
Prawns - 200 gm
Green chilli - 1
Few chopped curry leaves
Ginger garlic paste - 1 tsp
Tomato - 2
Red chilli powder as per taste
Turmeric powder - 1/4 tsp
Cumin powder - 1 tsp
Corriander powder - 1 tsp
Salt as per taste
Few chopped corriander leaves
Method
Clean and wash prawns and keep aside.
Heat 2 tbl.sp of oil in a pan, and add 2 onions chopped, green chilli one chopped, few chopped curry leaves and little salt and cook till it becomes soft.
Add ginger garlic paste and saute for few seconds till the raw smell goes.
Add 2 chopped tomatoes and cook till it becomes soft.
Add all the powdered masala and stir fry for few seconds. Add Green peas, mix it well, add little water and cook till it becomes soft. Add prawns and corriander leaves and mix it and let it cook for 2 minutes.
Sprinkle little garam masala, mix it well and cook for few seconds.
Serve hot with chapati or rice.
INGREDIENTS
Rice - Half kg washed and soaked in water for half an hour
Cumin seed - 1 tsp
Cinnamon - 1 small stick
Cloves - 3 to 4
Cardamom - 2
Bay leaf - 1
Onion - 1 medium sliced
Handful of chopped mint leaves
METHOD
Heat oil in a pan along with one tsp of ghee/butter. When hot add all the whole masala and fry for a minute, then add onion and cook till it becomes translucent.
Add chopped mint leaves and fry for few seconds. Add water, double the quantity of rice and enough salt to make it salty. Cover and let it boil.
When it starts boiling, add rice and cook on a medium flame till half done. Stir it and slow the flame and cover and cook till the rice is fully cooked. Serve hot with veg or non veg curry.
Ingredients
Mix usal/mix lentil - 200 gm
Onion - 1 medium slice
Mustard seed - 1 tsp
Red chilli powder - 1 tsp
Turmeric powder - 1/2 tsp
Corriander powder - 1 tsp
Malvani Masala - 1 tsp
Puree of two medium size tomato
Salt as per taste
Few choppped corriander leaves for garnishing
Lemon slices
Make a masala of
Garlic - 3 to 4
Ginger - 1 small piece
Onion - 1 small
Freshly grated coconut - 2 tbl.sp Method
Wash and soak mix usal/lentil in water for about 3 to 4 hours.
Heat a tsp of oil in a pan and fry the ingredeints given for the masala for 2 to 3 minutes on a medium flame and then blend it to a fine paste.
Heat oil in a pan and add mustard seeds, when it splutter, Add curry leaves and then add onions sliced and cook till it becomes translucent. Then add blended masala and puree of tomato,
turmeric powder,corriander powder, red chilli powder, malvani masala and salt. Stir fry this masala on a slow flame for 2 to 3 mintuerrs till oil seprates from the masala. Add soaked lentils along with water . Mix it well and pressure cook 4 to 5 whistles till it becomes soft and gravy is thick. Garnish with corriander leaves and sliced lemon.Serve hot with rice or roti.
Soak dal in water for half an hour and then
pressure cook it by adding little turmeric powder.
When cooked, mash it. Add tamarind pulp and
salt.
Heat oil in a pan and add mustard seed and
cumin seed. When it splutter add garlic crushed and chopped onion and cook till it changes its color. Add few curry
leaves and green chilli and cook for few seconds. Add tomato and cook till it is totally mashed. Add cooked dal and cook till dal
starts boiling. Garnish with coriander leaves and serve hot with plain white
rice.
boiled potato - 4 to 5
ginger grated - 1 tsp
green chilli - 1 chopped
roasted cumin powder - 1 tsp
garam masala - 1/2 tsp
turmeric powder - 1/4 tsp
chaat masala - 1 tsp
red chilli powder and salt as per taste
few chopped corriander leaves
Method
Boil and peel the potato.Mash it. Add all the ingredients given and mix well.
Roll wheat flour dough and put a spoonful of this stuffing into it. Cover it properly and again roll it. Heat a pan and cook this paratha by putting little oil or ghee. Serve hot with pickle or yogurt.
Ingredients
wheat flour - 1 cup
salt - 1/2 tsp
powder of flax seed and onion seed - 1 tsp (optional)
Method
Make a dough of it by adding little water and keep it aside for half an hour.
Roll three thick chapatis. Spread little oil and flour on one chapati and place the second one, again spread little oil and sprinkle little flour on the second and third chapati. Roll this three rotis tightly and then cut into big pieces.
Now with the help of rolling pin, roll this parathas and cook on a flat pan by adding little oil or ghee. Serve hot with curry or bhaji.
Heat
one tsp of oil in a pan, and add garlic cloves. Cook for few seconds and then
add green chillies. Cook for two minutes on a medium flame. Make a well in the
centre and put sesame seed. Fry this for few seconds and then add chopped
coriander leaves. Mix well and off the flame. Add salt as per taste.
With
the help of mortar and pestle crush it coarsely. Serve hot with roti or bhakri.
Ingredients
mozzarella cheese - 2 to 3 tbl.sp
salt and pepper as per taste
chopped corriander leaves
paneer/cottage cheese slices
refined flour to make a paste
bread crumbs for coating
Method
Grate mozirella cheese and add salt, pepper and corriander/parsley leaves to it.
make a paste of refined flour and add salt and pepper and mix well.
Make slices of paneer and stuff inside two paneer, mozzarella cheese. Dip in refined flour batter and coat it with bread crumbs. Shallow fry in oil and serve hot.
Ingredients
Eggplant - 1 big
refined flour - 1 cup
roasted cumin powder - 1 tsp
chilli powder and salt as per taste
water for making the batter
bread crumbs for coating
Method
Make thick round slices of eggplant and keep aside. Make a thick batter of refined flour, cumin seed chilli powder and salt and water. Dip the slices in the batter and coat it with bread crumbs and deep fry in oil. Serve hot with ketchup
Ingredients
Paste of corn kernel - 1 cup
garlic - 2 to 3 crushed or powdered garlic - 1/2 tsp
red chilli powder - 1/2 tsp
pepper powder - 1/2 tsp
oregano - 1/4 tsp
pepper and salt as per taste
cheese
cornflour - 1 to 2 tbl.sp
paste of refined flour
bread crumbs
corriander leaves
Method
Add all the ingredients in a bowl and mix well. Make small flat balls. Dip in refined flour paste and coat with bread crumbs. Place in a baking tray. Put little oil and bake in a oven at 180 degree for 15 to 20 minutes. Serve hot with ketchup or chutney.
Ingredients
mixed vegetables - carrot, cauliflower, peas, beans, potato
all in small quantities
onion - 1 big
ginger garlic paste - 1 tsp
bay leaf - 1
cumin seed - 1 tsp
turmeric powder - 1/4 tsp
tomato puree of one tomato
red chilli powder and salt as per taste
corriander powder - 1 1/2 tsp
roasted cumin powder - 1 tsp
garam masala - 1/2 tsp
yoghurt - 1 tbl.sp
cream - 1 tbl.sp
few chopped corriander leaves
make a paste of 7 to 8 cashewnuts and 1 tsp of poppy seeds.
Soak this in water before making a paste of it.
Method
Chop vegetables and boil it. Keep aside.
Heat oil in a pan and add cumin seed. When it splutters add bay leaf and then add onions and cook till translucent.
Then add ginger garlic paste and saute for few seconds.
Then add tomato puree and cook till raw smell goes. Just cook for a minute.
Add all powdered masala and fry for few seconds till oil separates from masala. Add boiled vegetables and vegetable stock and cook for 2 minutes.
Add paste of cashewnut and again for for a minute.
Off the flame and add yoghurt. Mix well. Garnish with cream and corriander leaves and serve hot with rice or roti.
Ingredients
Kerala banana - 1 ripe
honey - 1 to 2 tsp
cinnamon powder - 1/4 tsp
chopped nuts
ghee or unsalted butter for cooking
Method
Peel banana and mash it in a bowl. Add honey and cinnamon powder to it and mix well and keep aside.
In a pan heat ghee, add chopped nuts and fry till golden brown in color.
Remove and keep aside.
Now in the same pan add mashed banana and cook on a low flame stirring continoulsy till it leaves the sides. Remove in a serving mould or plate and garnish with fried nuts.
oil - 1 tsp so that rice do not stick to each other
oil - 1 tsp
potato - 4 to 5 cut into small pieces
Method
Clean and wash chicken and cut into medium size pieces.
Wash and soak rice in water for half an hour.
Thinly slice onions. Cut into cubes potatoes.
Boil potatoes by adding water and then deep fry in oil.
Deep fry onions till golden brown in color. Keep aside.
Coarsely make a puree of tomato and plum
Take chicken in a bowl and add to it ginger garlic paste, yoghurt, all the powdered masala, mint and corriander leaves, tomato and plum puree, salt, turmeric powder, bay leaf, fried onions ( keep little onions aside for garnishing). Mix it all well and let it marinate for half to one hour.
For making rice boil enough water by adding salt and all the ingredients given. Let it cook till 3/4 done. Drain the water and keep aside.
Heat about 3 to 4 tbl.sp of oil in a pan and add the marinated chicken masala.
Cook till the chicken is half done. Slow the flame and add rice. Spread it evenly.
Garnish it with mint and corriander leaves, fried potatoes, mint and corriander leaves, fried onions, saffron soaked in milk, lemon slices, green chilli and ghee/butter.
Cover it and let it cook till the steam is released and rice is cooked.
Ingredients
boiled potato medium - 3 to 4
roasted cumin powder - 1 tsp
red chilli powder and salt as per taste
few corriander and mint leaves
chaat masala to sprinkle
sabudana/sago soaked in water for 2 to 3 hours Method
Grate boil potato add cumin powder, red chilli powder and salt and corriander and mint leaves. Mix well and make small flat round balls. Coat it with sago and shallow fry in oil. Remove and sprinkle chaat masala on top and serve with tomato ketchup.
eggs - 3
bread - 2 slice
onion - 1 medium
capsicum - 1 small
carrot - 1
green chilli chopped - as per taste
ginger - 1 inch grated
roasted cumin powder - 1 tsp
salt as per taste
can add cheese - optional
few corriander leaves
Method
Finely chop onion, capsicum, green chillies. Grate carrot and ginger and finely chop corriander leaves. Make small pieces of bread.
In a bowl break eggs, add cumin powder and salt and mix it well and then add rest of the ingredients and mix well. Egg and bread will help to bind the mixture.
Take a appam mould and pour little oil in all moulds. Pour half spoon of these mixture in the mould and cook on a medium flame. Turn other side and cook well.
Serve hot with green chutney or ketchup.
Ingredients
bottle gourd - 1/2 kg
milk - 1/2 cup
condensed milk - 3/4 cup
cardamom powder/rose essence
chopped almonds and pistachio and raisins
Method
Heat ghee in a pan and add chopped almonds, pistachio and raisins and fry for few seconds. Remove and keep aside and in the same pan add grated dudhi/bottle gourd, condensed milk, milk and cook till it becomes thick. Add cardamom powder. When done remove in a bowl and garnish with fried nuts.
Ingredients
rice - 1 cup
parboiled rice - 1/2 cup
black gram dal - 1/2 cup fenugreek seeds - 1 tsp
little salt
Method
Soak all these ingredients in water for about 3 to 4 hours and then wash and blend it to a fine paste.
Leave this to ferment for about 8 to 10 hours.
Add little salt to it and then with the help of a spoon pout this on a greased plain pan and spread it in a circular motion. Drizzle little oil on it and let it cook for 2 to 3 minutes till u see small holes appearing on it. Remove and serve hot with chutney.
mixed vegetable - carrot, cauliflower, green peas, potato, french beans
onion - 1
tomato - 1
yoghurt - 1 tbl.sp
few curry leaves
ginger garlic paste - 1 tsp
red chilli powder - 1 tsp
corriander powder - 1 tsp
cumin powder - 1/2 tsp
turmeric powder - 1/2 tsp
garam masala - 1/4 tsp
salt as per taste make a paste of
10 to 15 cashewnuts
sesame seeds - 1 tsp
fennel seed - 1/2 tsp
cloves - 3
cardamom - 1
cinnamon - 1
green chilli - 2
Method
Make a paste of the given ingredients.
Cut paneer into cubes.
Chop vegetables.
Heat oil in a pan and add onion and saute till light golden brown in color. Then add ginger garlic paste and saute for few seconds till the raw smell goes. Then add tomato and cook till it is completely mashed up. Add all the powdered masala and yoghurt and stir fry for few seconds. Add vegetables and mix well.Add little water and pressure cook till two whistles.
Add paneer cubes and cashewnut paste and cook on a slow flame till it starts boiling.
Garnish with corriander leaves and serve hot with rice, roti or naan.
for marination
rice flour - 1 tbl.sp
corn flour - 1 tbl.sp
all purpose flour - 1 tbl.sp
ginger garlic paste - 1 tsp
green chilli - 2
garam masala - 1/2 tsp
juice of half lemon
salt as per taste
food color
for the masala
onion - 1
ginger green chilli paste - 1 tsp
few curry leaves
yoghurt - 3 tbl.sp
salt as per taste
food color
corriander leaves for garnishing
Method
Cut paneer into cubes
First marinate the pieces of paneer for half to an hour with the ingredients given for marination.
Deep fry or shallow fry in oil and keep aside.
Heat oil in a pan and add onion and saute till it becomes soft.
Add ginger green chilli paste, few curry leaves and saute for a minute. Add yoghurt and stir fry for few seconds. Then add these paneer pieces, little water and cook for two minutes.
Garnish with corriander leaves and serve hot with rice, roti or naan.
