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Saturday, November 30, 2019

Paneer Pulav

Ingredients:
2 cups White Rice(Preferred: Sona Masuri)
400 grams Paneer
30 - 40 Beans
4 medium sized Carrot
1.5 - 2 cups of soaked/frozen/fresh Green Peas
1/4 tsp Turmeric powder
1 - 2 Green Chillies
10 - 12 strands of Coriander leaves
6 - 8 strands of Mint Leaves
2 medium sized Onions
1 large Tomato
2 tsp Dried / Fresh Fenugreek leaves or Kasuri Methi
1 small Capsicum
4 - 5 Cloves / Lavanga
1 Ansi seed
2 Bay leaves
1.5 inch sized Cinnamon / Chekke
8 - 10 flakes of Garlic
2.5 - 3 tsp MTR Pulav Mix
6 - 8 tsp Ghee/Oil (Preferred: Ghee)
Salt to taste

Recipe:
Chop beans, carrot, paneer into small pieces as shown in the picture below.

Cut the onion into medium sized thin pieces as shown in the picture below

Chop coriander leaves, tomato into small pieces. Separate the mint leaves and keep them aside. Cut the green chillies into two halves. Cut the capsicum into medium thin pieces. Remove the outer skin of garlic flakes and keep them aside.

Wash rice in water for about 2-3 times, drain the water and keep it aside.
Apply little ghee on Tava and heat. Place the paneer pieces and roast both the sides of paneer as shown in the picture below.


Add 6-8 tsp ghee/oil, mashed garlic, dry masalas(bay leaf, cloves, ansi seed, cinnamon) in a pressure cooker and fry them for about 2-3 mins in low/medium flame until garlic turns into light golden colour.

Add chopped green chilly, onions, little amount of salt and fry them in medium flame for about 3-4 mins until onion turns into light golden colour.

Add fenugreek leaves, mint leaves, capsicum, coriander leaves and fry them in medium low flame for about 3-4 mins.

Add rice, turmeric powder, MTR pulav mix and saute them well in low flame for about 2-3 mins.

Add chopped tomato and fry them well for about 2 mins.

Add chopped vegetables, green peas, fried paneer pieces, salt and mix them well.

Add around 5 cups of water and mix them well and cook. (3 whistles - 2 whistles on high flame and 1 whistle on medium/low flame)

Once the pressure goes off, mix them well and serve it along with any kind of Raithas/ Mosaru Gojju. Above mentioned ingredients will serve around 8-10 plates of Paneer Pulav.

Saturday, October 19, 2019

Uppu Neeru Sole(Brined Raw Jackfruit) Ribbon Pakoda

Ingredients:
3 cups Uppu Neeru Sole / Brined Raw Jackfruit
5 cups Rice flour
2 cups Bengal gram flour / Besan / Kadle hudi
1/2 - 1 tsp Red Chilly powder
15 - 20  strands Curry leaves
2 medium sized Onion
3 - 4 Green Chillies
1/2 inch sized Ginger
Big Pinch of Asafoetida powder
Salt to taste
Oil

Recipe:
Put rice flour, bengal gram flour, little amount of salt, chilly powder, asafoetida in a bowl. Pour the 1/4 cup of hot oil and mix them well.

Grind brined raw jackfruit, green chillies, curry leaves and ginger into smooth paste as shown in the picture below.

Add required amount of water and mix them well. Don't make the dough too thin.

For making ribbon pakoda use Chakkuli maker machine with the disc having two flat holes as shown in the picture below.

Keep oil in a thick bottomed vessel and heat it. Fill the Chakkuli maker with this dough and press the ribbon pakoda directly to the vessel containing hot oil.

Fry until they turn golden in colour. Once they are cooled to room temperature, keep them in an airtight container. Serve along with coffee or tea.

Saturday, October 12, 2019

Vegetable Pizza (Thin Crust)

Ingredients:
1 cup All Purpose flour
1 cup Wheat flour
1 tsp Baking powder
1/3 tsp Cooking Soda
3/4 - 1 cup Curd / Yogurt
1 medium sized Onion
1 medium sized Tomato
Few spinach leaves
1/2 medium sized Capsicum
Few pieces of Cauliflower
Small Eggplant / Brinjal / Badanekayi
150 grams of Mozzarella Cheese
8 - 10 tsp Pizza Sauce
3 - 4 tsp Oregano Mix
Salt to taste
Butter
3 - 4 tsp Oil

Recipe:
Chop vegetables into thin slices as shown in the picture below. Add little buttermilk, water, salt in a vessel and put the chopped eggplant and keep it aside for 5-10 mins. Drain the water and keep it aside. Put the cauliflower in a boiling water, add salt, little turmeric powder, boil it for 1-2 mins. Drain the water and keep it aside. Do the same step even for spinach. Sprinkle little salt over the remaining chopped vegetables.

Mix wheat flour, all purpose flour, salt, 1 tsp oregano mix, coking soda, baking powder in a vessel. Knead the dough by adding sufficient amount of curd and prepare a smooth dough(let it be little sticky). Add 3-4 tsp oil and mix them well.

Divide the dough into 3 equal parts and take one part and make a round ball. Roll the ball to a thick Chapathi(Nearly 1/4 inch thick) by using sufficient amount of dry wheat flour as shown in the picture below.  Place the chapati in microwave safe plate(Preferred: Nonstick).

Prick it using a fork and spread around 3 tsp pizza sauce as shown in the picture below.

Add the vegetable toppings, sprinkle little oregano mix, apply little oil/butter to the edges of the pizza.

Sprinkle around 3-4 tsp grated mozzarella cheese as shown in the picture below.

Preheat the oven in convection mode in 200 degree Celsius temperature. Bake the pizza for about 12- 15 mins. Sprinkle red chilly flakes, oregano mix and serve hot. The above mentioned ingredients will serve 3 think crust pizzas. I tried this recipe from CookingShooking. Thanks for the recipe.

Saturday, October 5, 2019

Vegetable Pasta

Ingredients:
250 grams of Pasta
1 medium sized Onion
1 medium sized Capsicum
Small piece of Cabbage
1 medium sized Carrot
Few Basil / Tulsi leaves
1/2 - 3/4 tsp Ginger Garlic paste / grated Ginger and Garlic
3 - 4 tsp grated Mozzarella Cheese
8 - 10 tsp Pizza Sauce
2 - 3 tsp Oregano Mix
Salt to taste
5 - 6 tsp Oil

Recipe:
Chop vegetables into thin slices as shown in the picture below.

Cook the pasta by adding sufficient amount of water, salt and 1-2 drops of oil for about 15-20 mins.

Drain the water and keep the pasta aside.

Put 4-5 tsp oil in a heavy bottomed vessel and heat. Add ginger garlic paste and fry them for about 2 mins in low flame. Add basil leaves, chopped onion and fry them for about 3-4 mins in low flame.

Add remaining chopped vegetables, salt and saute them in medium flame for about 4-5 mins.


Add oregano mix, pizza sauce and mix them well.

Add cooked pasta and mix them well and keep it in low flame for about 2-3 mins.

Transfer this to a microwave safe bowl, sprinkle grated cheese as shown in the picture below.

Microwave for 5-6 mins until the cheese melts.

Mix them well and serve hot.

Saturday, September 28, 2019

Pizza Sauce

Ingredients:
7 - 8 Medium sized Tomatoes
1/2 -1 tsp Chilly powder / Red Chilly flakes
1.5 - 2 tsp Dried Oregano mix
15 - 20 fresh Tulsi Leaves
1 medium sized Onion
5 - 6 cloves of Garlic
1 - 1.5 tsp Sugar
1 tsp Tomato sauce
Salt to taste
3 - 4 tsp Oil

Recipe:
Cut tomatoes into medium sized pieces as shown in the picture below. Cut the garlic and onion into small pieces as shown in the picture below.

Put oil in a pan and heat it little bit. Add chopped garlic and fry it for 1-2 mins in low flame until it turns light golden in colour. Add chopped onion and fry them in low/medium flame for about 3-4 mins until they turn light golden in colour.

Add chopped tomatoes, tulsi leaves salt, oregano mix, chilly flakes/powder and cook them well by covering a lid in slow flame for about 15 mins.

Add tomato sauce and mix them well and keep this for 1-2 mins.


Once its cooled to room temperature, put this in a mixer and grind it coarsely for few seconds. Use this for preparing Pizzas / Pastas. Store this in a refrigerator for longer shelf life. I tried this recipe from CookingShooking. Thanks Yaman for the recipe. This can be used in preparing Pizzas, Pastas etc.

Saturday, September 21, 2019

Halasinakayi Bele(Jackfruit Seeds) Murku

Ingredients:
2.5 cups ground Jackfruit seeds / Halasinakayi Bele
3 cups Rice Flour
3 cups ground Rice Batter (Preferred: Sona Masuri)
2 cups Roasted Black Gram powder
1 cup Dalia Split / Putani powder
1/2 - 3/4 cup Butter
1/4 tsp Asafoetida powder or small grape sized Asafoetida
1 tsp Red Chilly powder
4 - 5 Red Chillies
12 - 15 strands of Curry Leaves
1/4 inch sized Ginger
1.5 tsp Sesame seeds
1/2 tsp Cumin seeds
Salt to taste
Oil

Recipe:
Remove the outer thin cover of jackfruit seeds and put them in hot water for about 5-10 mins. Remove the thin brown coloured outer cover as shown in the picture below.

Put this in a pressure cooker, add little amount of salt, water and cook them well(3-4 whistles).
Put this in a mixer, add curry leaves, red chillies, ginger and grind them into smooth paste by adding little amount of water.


Dry roast the black gram seeds in a microwave or stove until it turns light golden in colour or it gives nice aroma by without adding any oil. Once it is cooled to room temperature, put the dry roasted black gram seeds, dalia split separately in a mixer and grind them into smooth powder as shown in the picture below.

Put rice batter, rice flour, asafoetida powder, salt, sesame seeds, cumin seeds, chilly powder, butter in a bowl. Add around 1.5 - 2 cups of water and mix them well. The consistency of the batter should be like thick milkshake. Add ground jackfruit seeds and mix them well.

Add roasted black gram and dalia split powder and mix them well. (Don't make the dough too thin.)

Keep oil in a thick bottomed vessel and heat. Put the Chakkuli/Murku disk in the Chakkuli Maker fill the prepared dough and press the Murku directly to the vessel containing hot oil.

Fry it in medium flame until it turns golden in color. Once they are cooled to room temperature, keep them in an airtight container. Serve along with coffee or tea.