Dec 10, 2016
Nov 1, 2016
Easy Paneer Bhurji
It’s a tasty side dish with rotis / parathas.
1 tablespoon oil
1 onion, chopped finely
½ teaspoon red chilli powder
¼ teaspoon turmeric powder
200 g paneer (cottage cheese)
½ teaspoon salt (or to taste)
1 tablespoon chopped coriander leaves
In a small bowl, dilute red chilli powder and turmeric powder in 1 tablespoon water and keep aside.
Crumble paneer and keep aside.
Heat oil in a frying pan. Add chopped onion and fry till golden color.
Add diluted red chilli powder and turmeric powder. Stir well on a low heat for 2 – 3minutes until the water dries up and raw smell disappears.
Add crumbled paneer and salt to taste. Mix all the ingredients well. Cover with a lid and cook on a medium heat for 8 – 10 minutes or until done and soft. Sprinkle chopped coriander leaves and serve as a side dish with rotis.
Oct 26, 2016
Chapati’s an all time favorite dish in Indian cuisine. Here’s the recipe of layered chapatis. It’s best with Veg or non-veg korma / dal / chicken curry….
4 - 6 teaspoons oil
¼ cup atta (whole wheat flour) for dusting
Sprinkle some whole wheat flour and make a thin chapatti.
Gently apply ½ teaspoon oil over it and then fold it in half to form a semi - circle.
Apply again ½ teaspoon oil over it and then fold it into a triangle.
Sprinkle some whole-wheat flour and now make a round or triangular chapatti.
Heat a pan on high heat. Reduce the heat to medium and cook chapatis until done / golden spots appear on both sides. It slightly puffs when cooking. Apply ½ teaspoon cooking oil or ghee on both the sides of the chapatis. Serve hot with any veg or non-veg curries of your choice.
Layers are clearly visible
Oct 25, 2016
Rava Chakli / Rava Murukku
It’s a tasty snack, made of rava (sooji), rice flour and spices. These chaklis are best with tea or coffee. Easy to prepare and delicious too !!!
1 cup (Indian standard measuring cup of 100 ml capacity) rava (sooji)
2 cups water (200 ml)
3 tablespoons rice flour
1 1/2 teaspoon oil
½ teaspoons cumin seeds (jeera) or ½ teaspoons black sesame seeds (or black til)
½ teaspoon salt
½ teaspoon hing (asafetida)
300 ml oil (to fry chakli)
In a pot, boil 2 cups of water. When the water boils vigorously, pour rava slowly and mix well. Switch off the heat and keep it covered for 15 minutes. Now the consistency of the rava is like a porridge.
In a wide bowl, mix cooked rava with 1 teaspoon oil, cumin seeds, rice flour (maximum 3 tablespoons + 1 teaspoon, adding rice flour depends on texture and quality of the rice flour)), salt and hing. Combine all the ingredients together and make a soft dough. Finally, add remaining ½ teaspoon oil and knead well.
Put this soft dough into a murukku / chakali mould and press it to chakli shape on a clean plastic sheet or aluminum foil.
Heat oil in a wide kadai/ frying pan and reduce the heat to medium. Please do not fry on high heat. Transfer chakalis / murukku (3 – 6 at a time. It depends upon the size of the kadai and quantity of the oil) into the hot oil and deep fry on a medium heat until golden color and crisp on both sides.
Drain out from the oil and place it on kitchen towel / paper towel to absorb extra oil. Please use 2 – 3 paper towels to absorb extra oil. Once chakali cools, store it in an airtight container. Serve with tea or coffee.