Wednesday, September 13, 2006

Capsicum Fry


Capsicum fry is very easy to cook and tasty Indian main cource it hardly takes 10-15 mins from start to finish of the whole process. Icook it frequently as its easy to cook and tasty too...

Ingredients :
3 bell peppers sliced thinly lengthwise then halved crosswise,
1 garlic, finely cut or minced,
half tsp each of mustard seeds, cumin
coriander leaves, turmeric powder
salt to taste,
turmeric powder,
1/4 tspn red chilli powder
Method:
Take one tsp of oil in a large sauté pan. To it, add the garlic and sauté it a bit. Add bell peppers.( Here I have used yello and green bell peppers, u can use any of yellow, green or red bell pepper) On high heat, sauté them for few minutes until the excessive moisture evaporates from them. Then reduce the heat, cover the pan partially and cook them for 5 minutes.
When they are softened, add two tablespoons of chickpeas(known as Daliya) powder( just crush daliya and dry red chilli). just about 2 tsp of daliya powder is sufficient for this recipe. Add pinch of turmeric and salt to taste. Mix them all together, sauté them for few more minutes, and then add coriander leaves, mix them together and turn off the heat.

Tuesday, September 12, 2006

Aloo Paratha

Aloo Paratha
Ingredients
2 Cups wheat floor
Salt to taste
Oil
2-3 Potatoes
1 green Chilli
1/4 cup coriender leaves
Cumin seeds
1 teaspoon lemon juice
Method for Dough:
Mix the dry flour properly with salt .
Then add little oil.
Knead with water.
Make soft pliable dough, keep for 30 minutes before using.
Make small balls.
For filling:
Boil the potatoes and peel the skin.
Mash the potatoes nicely.
Make paste of coriander leaves, green chilli and cumin seed.
Add a pinch of salt, lemon juice and the above mentioned paste to it. One can also add sugar if wants little sweet taste( i use it as it tastes good with above mentioned ingredients).
After adding all of the above Mash again.
Method to prepare parathas:
Take a small ball of dough and roll a thick roti about 4" diameter.
Place a handful of filling at center.
Brings the ends to the center from 4 or 5 points.
Overlap ends so they do not leave an opening.
Press gently, dust with dry flour, and proceed to roll.
Frying the parathas:
Heat a heavy griddle, place paratha on it.
Allow one side to cook have brown golden patches.
Turn repeat for other side. Drizzle some oil and flip.
Drizzle oil on other side. Sizzle till done.
Serve hot with Tomato Ketchup, Chutneys or Curd.

Paneer Jalfraezi


Paneer Jalfraezi

Ingredients:
3-4 meduim size tomatoes, 4 bell peppers- cut into medium pieces,
1 small onion - cut into small pieces
ginger- garlic paste 1 tsp, Cumin-coriander powder, red chilli powder 1/2 tsp
salt as per your taste & 10 to 12 paneer cubes.
Method:
Heat the oil in a pan and add onions and fry for a while.
When the onions turn golden brown in color, add chili powder, ginger-garlic paste and fry for 2 more minutes. then add tomatoes and bell peppers.Cook them for few minutes until the gravy thickens, then add paneer cubes. Simmer them for few more minutes in the gravy.When the pieces are tender, add salt and stir well. Remove from heat and Serve hot with Chapati and chilled Buttermilk.

An Inspiring poem by Harivanshrai Bachchan

Title --कोशिश करनेवालों की हार नहीं होती

“लेहरों से डरकर नौका पार नहीं होती,
कोशिश करने वालों की हार नहीं होती,
नन्हीं चींटी जब दाना लेकर चलती है,
चढती दीवारों पर, सौ बार फिसलती है.
मन का विश्वास रगों में साहस भरता है,
चढकर गिरना गिरकर चढना न अखरता है,
अखिर उसकी मेहनत बेकार नहीं होती,
कोशिश करने वालों की हार नहीं होती.
डुबकियां सिंधु में गोताखोर लगाता है,
जा-जा कर खाली हाथ लौट आता है,
मिलते न मोती सहज ही गहरें पानी में,
बढता दूना उत्साह इसी हैरनी में;
मुठ्ठी उसकी खाली हर बार नहीं होती,
कोशिश करने वालों की हार नहीं होती.
असफ़लता एक चुनौती है, स्वीकार करो,
क्या कमी रह गयी देखो और सुधार करो.
जब तक न सफ़ल हो नींद चैन की त्यागो तुम,
संघर्षों क मैदान छोडकर मत भगो तुम;
कुछ किये बिना ही जयजयकार नहीं होती,
कोशिश करनेवालों की कभी हार नहीं होती.

Okra (Bhindi) with Yogurt

A simple and tasty recipe ,perfect for okra lovers . Also a perfect dish for those who keeps on searching for some fast and easy yet tasty recipes on net :) )
Okra (Bhindi) with Yogurt

Ingredients:
250 gms Okra(bhindi) cut into 1 inch pieces each
1 onion finely chopped
1 tomato cut in midium size
1 cup Yogurt, whisked until smooth
1 table spoon oil
1 tablespoon garlic paste
Coriender leaves finely chopped
4-5 curry leaves
half teablespoon of cumin seeds,mustard seeds each
1 tablespoon red chilli powder.Turmeric and salt to your taste

Method:
Heat oil in a Kadhai . On medium heat, add mustard seeds, cumin and curry leaves). Add onions, sauté until soft and lightly browned, then add okra pieces.Cook until Okra is non sticky, tomatoes and stir in red chilli powder, turmeric,salt and garlic paste. then reduce the heat and add yougurt in it, let them simmer for about 15 to 20 minutes .
when the yogurt gravy turns little thicker add chopped coriender leaves and turn off the heat.
Serve when hot.



Tastes best when served with Roti and green Salad.




PaniPuri Recipe




Pani Puri recipe - Pani Puris, also commonly called 'Gol gappas' by Indians can be bought from Indian supermarkets or chaat shops normally available in in bags filled with 30-40 Puris.


Pani puri recipe

Ingredients :

Pani Puri ,

bean sprouts (I have used Moong dal here, should just begin to sprout) - (optional chick peas soaked over night) ,

3-4 potatoes, boiled and coarsely mashed,

For Pani

1 bunch of fresh mint leaves ,

1/2 bunch of coriander leaves,

salt to taste,2-3 green chillies,

3 tbsp pani poori masala,

1 tsp dry mango powder


For spicy Mint water

Grind the mint and coriander leaves & 4-5 green chillies into a paste.
Mix pani puri masala in 2 litres of cold water.(If pani puri masala is not available, mix 1/4 tsp chilli powderr, 1 tsp cumin powder, 1 tsp kala namak, 1 tbsp tamarind pulp & a pinch of salt. )
Add mint and coriander paste and dry mango powder to it. mix well and adujust salt to taste.

For Tamarind water

Ingredients:

1/4 cups dates (khajur),

deseeded 1/4 cup tamarind (imli),

deseeded 1/4 cup jaggery (gud),

A pinch of asafoetida (hing)

Salt to taste



Method:


Wash the dates, tamarind and place them in a saucepan.
Also add the jaggery, asafoetida, salt, 1 cup of water and simmer for 20 to 25 minutes.

Cool and strain the mixture through a sieve.

For Masala---

Get sprouted Moong or prepare it at home the usual way. Black chick peas(kala chana) are normally used for making masala of pani puri ,but I usually use sprouted beans in place of chick peas, as it tastes good, and healthier too. this way instead of using soaked and boiled black chick peas one can directly use sprouted Moong too.

Add salt and chat masala to the potatoes and mix in the bean sprouts, if using. Make a hole on one side in each gol gappa, and fill it with a teaspoon of the potato mixture.

To eat, dip each gol gappa into the prepared Mint Pani(green water in picture) and enjoy the real taste of Pani puri . Use tamarind water too it you wish ti add some sweet taste to it. :)


Onions can also be added to enhanced the taste of it, though it is truely optional.

Tuesday, September 5, 2006

My Own Made Design



let me share this first one with u. which I designed on both sides of a hand....











Some of My Ideas....

Just few days ago I had henna design on my own hand, as I like to do it very much. And after the completion of it, I thought that it was really a cool design to share with anyone who is interested in henna designs...
As I keep on doing so many things which come to my mind as some of the creative ideas, I have started this blog to place those things on here, they can be any good quick recipes or some good designs of henna, or may be some poetry written by me. ...
Its a good place to post my ideas I think . :)
today I am posting my self made henna designs....
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