Chilli TOFU

chilli TOFU

Ingredients:
1. TOFU/Paneer(Indian cheese) -20-30 cubes(tofu or paneer can be used)
2. Red Pepper -3 (Medium size)
3.Spring onions- 1 bunch(optional)
4.Onion – 1 (Big size)
5.Corn flour – 1/4 cup
6.Soya sauce – 1tsp
7.Salt – as required
8.Garlic – 2 pods
9.Green chillies -4
10.Ginger garlic paste -1/4tsp
11. Sweet and hot Tomato paste  - 1tsp
12. Oil – 2 tsp
13. Chopped Coriander leaves to garnish
14.green bell pepper/capsicum -Big one

Method:
•To corn flour add salt,ginger garlic paste and roll the
TOFU/paneer cubes in this mix.
•Stir fry  the  TOFU/paneer cubes rolled in the flour in a pan by adding 1 tsp of oil.
•Fry the cubes  till they are light brown in colour  on all sides and keep aside.
•In a deep fry pan,add 2 tsp of oil.To this add chopped onions and fry till they are translucent.
•Later add chopped garlic , peppers,spring onions ,green chillies,salt and fry them till they are  just cooked right.
•To this add tomato paste,soya sauce and mix well.
•Finally add the TOFU/Panner pieces , adjust salt ,mix well and serve hot.
•Garnish with chopped coriander leaves.
•This can be had like an appetizer or a snack.
Note:
•You can use any colored peppers(red,green,yellow) and also see that you do not overcook the peppers ,they should be crunchy

Mixed veg corn soup

Ingredients:

• Chopped carrot - 1/2 tea spoon
• Chopped beans - 1
• Sweet corns - 1 teaspoon
• Corn starch - 2 tablespoons
• Maida or all purpose flour - 1 table spoon
• White pepper powder - 1/2 a small tea spoon
• Salt
• Water - 6 cups
• Croutons(store bought)

 METHOD: 

Boil water along with the vegetables.

In a bowl mix maida and cornflour with water.

When the vegetables are cooked in the boiling water add the corn and maida liquid ,stir continuously to avoid lumps.

Add salt and pepper.

If u feel the soup is more think u can add more water.

Serve hot.serve with croutons.

Bread and spinach manchuria

Ingredients :

• Boiled spinach pieces -1 cup
• Boiled aloo - 2 or 3
• Bread slices -4
• Corn flour -1/2 cup
• All purpose flour -1/2 cup
• Rice flour-2-3 tsp
• Salt - as required
• Red chillie powder - as required
• Ginger garlic paste - 2 spoons
• Water -as required
• Oil - as required
• Green onion rings for garnish/Spring onions
• Soy sauce-2-3 tsp
• maggies sauce or pasta sauce-2-3tbsp

 Method :

 Take a bowl and add boiled aloo in it. Smash it and add boiled spinach leaves and bread slices.

 Mix well and add corn flour in it. Add plain flour also.

 Add salt and red chillie powder as per your taste. Add ginger garlic paste also.

 Add sufficient water in it to mix well. After mixing it, take a pan and heat it for 2sec.

 Add 2 cups of oil in it and heat it for 5 min. After heating oil, make the mixed batter into small balls.

 dip one by one, all the balls in the heated oil.

 Fry the balls till balls comes to golden brown colour. After frying balls remove the fried balls from the pan and take  them in to  a plate.

In the remaining oil , add remaining ginger, garlic paste or grated and  red chilli  powder and fry for a minute.
add spring onions. Stir fry for a minute.

Add 1 1/2 cups water and bring to a boil. Boil till the gravy becomes transparent. add some maggie sauce or pasta sauce to make gravy thick n better taste n add soya sauce and let le boil to get thick gravy.

Put some salt in the gravy it self as sufficient as per taste,Add florettes and soya sauce to the gravy.

Boil for two more minutes and remove heat.

Serve hot with noodles or rice/pulao.

This recipe goes to the event

http://womensera2008.blogspot.com/2011/02/my-first-event-announcement-lets-start.html

I am sending this recipe to Only- Cooking With Bread by pari

 http://cooking-goodfood.blogspot.com/2011/01/only-cooking-with-bread-giveaway-of.html

Batata Vada

Hello friends and Readers

This Entry came from non-blogger ANUPAMA ,NJ,USA  working as Software eng sent to my event A-APPETIZERS,she made a wounderful and delicious Batata vada with amazing photographsv. I appreciate her effort to my event.
Thank you very much anu.

Batata Vada(Makes 12)

Ingredients:


For the filling -

Potatoes – 3 medium sized (boiled and mashed coarsely)
Onion – 1 small diced
Ginger garlic paste – ¼ teaspoon
Turmeric – 1/8 teaspoon
Chili powder – ¼ teaspoon (adjust to your preference)
Coriander powder – ¼ teaspoon
Cumin seeds – ¼ teaspoon
Salt – to taste
Oil – 1 teaspoon
Cashew nuts – broken pieces, 1 teaspoon (optional)
Cilantro – few sprigs

For the batter

Besan (chickpea flour) – 1 cup
Rice flour – 2 tablespoons
Salt – to taste
Oil - for deep frying

Process:

Filling

Heat a tablespoon of oil in a kadai. Once the oil is hot, add cumin seeds. Let the seeds splutter. Now, add diced onion, fry until the pieces are soft. Add ginger garlic paste and fry for a minute. Now, add coarsely mashed potatoes, add all the spice powders, salt and mix well. Turn off the heat, add cilantro and cashew nuts. Cool the mixture. Divide into 12 equally sized balls.

Batter

In a bowl, combine chickpea flour, rice flour and salt. Add enough water gradually to make a thick batter (of a thick dosa batter consistency).

Put it all together.In kadai, heat enough oil for deep frying. Once the oil is hot, take each ball of the filling, dip it in the batter and carefully drop it in the hot oil.

You might have to do it in couple of batches depending on the size of your kadai.

Once they are done, remove them from the oil with a slotted spoon and put on couple of layers of absorbent kitchen towel.

Enjoy with a little ketchup (as we did today) or cilantro-mint chutney along with family and/or friends. Have lots of fun!!!!

Thank you very much dear for the lovely entry for the event
http://womensera2008.blogspot.com/2011/02/my-first-event-announcement-lets-start.html

Soya chilli manchuria

Ingredients :

•  Soya nuggets-100 gm
•  Onions-         2
• Garlic Pod     -1
• 2 inch Ginger sliced
•  Tomatoes     2
•  Red chilli powder-2tsp
•  Black pepper-1/2 tsp
• Salt as per taste
•  pure Ghee      2tsp
•  Sugar 1 1/2 tbsp
•  Lemon Juice  1 tbsp
•  Tomato sauce/paste/pasta sauce/ tomato ketch up 1/2 cup to according to ur taste
• 2 stalks fresh green onion/green garlic

 Method

  Firstly boil the nuggets and keep it for a minute in normal water. Rinse it.

Thereafter make a paste of garlic, ginger; onion. By that time,

heat the ghee in the pan ; put red chilli powder with black pepper. Now put that paste in the hot pan and fry the mixture for five minutes.

Thereafter add tomato sauce, lemon juice, sugar , salt. As soon as,

it appears that ghee is separated from the fried paste, add nuggets.

 Now stir the whole mixture for five minutes then add water in it and leave it for cooking for 10 minutes.

Remove from heat. Serve garnished with chopped fresh green Garlic.

.

Mixed Vegetable Soup

Getting babies exposed to vegetables increase the probability of them preferring vegetables in the future! Its rather important to introduce vegetables before fruits This mixed vegetable can be given with a lot of variations given below.

 Ingredients:

• Potato (half)
• Tomato (Quarter)
• Beans (2-3)
• Grated Carrots (1)
• Curry leaves.
• Cilantro

Method:

 Clean the vegetables.

In a Sauce pan, cook the vegetables in water.
Add salt to taste.
Add Cinnamon for flavour.
Puree the vegetables and serve warm

 Serving idea..

You can also add mashed peas, cabbage and Pepper.

add few Croutons to the soup before serving..

Moongdaal fritters/ pesara punugulu

Ingredients :

• Green gram (whole or split)-½ cup
• Onion (finely chopped)-1 no
• Ginger (finely minced)-½ tsp
• Green chili (small)-3 nos
• Cumin seeds-½ tsp
• Baking soda-1 pinch
• Idli or dosai batter-2 tsp
• Salt (or to taste)-¼ tsp
• Coriander leaves-3 stks
• Curry leaves-10 nos
• Oil (for deep frying)-2 cup

Method :

 Soak split green gram for atleast 3 to 4 hours. Wash, drain and grind green gram with green chilies to a soft consitency. Do not add any water while grinding.

 Add chopped onions, ginger, coriander, curry leaves, cumin seeds, salt, baking soda and idli dosai batter. Mix to combine everything.

 Heat oil, sample a small portion to check for salt and consistency, then drop a spoon of batter at a time and deep fry until golden.

 Take out and put them in bowl with papaer towel so that excess oil will be absorbed .

serve hot with chutney or sauce.

 Notes : Best when eaten hot, to enjoy the crispy texture.

 If using whole Moong, soak for more than 5 hours or overnight preferred.

 Using dosai/idli batter is optional, just added to give extra crispy texture to the bhajis.

veg cutlet with soya chunk

Ingredients:

• 1/2 cup Soya Chunks (shredded) (used store bought some brand) (pls read the note)
• 2 Potatoes
• 1 Carrot (shredded)
• 1/4 cup peas
• 1/4 cup Vegetables (used mixed- beans, corn)
• 1 Onion (finely chopped)
• 1 Garlic clove
• 1-2 Green chilies
• 1/4 cup Coriander leaves (chopped)
• 1/2 tsp Red chili powder (optional)
• 1/4 tsp Termeric powder
• 1/4 tsp souf / Funnel seeds
• 1/4 tsp Cinnamon powder
• 1 Tbsp oil Plus some more for shallow fry.
• Salt to taste.

To dip:

• 2 Tbsp All purpose flour / Maida
• little water
• Bread crumbs
• Rava (optional) (this gives extra crispy)

Method:

Wash potatoes & mixed vegetables and pressure cook with little water and salt. Once its done mash them and keep it aside. (if water is there then drain it well)

Heat the pan with 1 tbsp oil, add onion, garlic ,green chilies, carrot , peas and fry till they get tender.

 Add mashed potatoes,vegetables and fry for a minute or so, add red chili powder, termeric powder, cinnamon powder, salt and mix it well.

 Add salt, cooked shredded soya chunks and let it cool completely. (i have added some fresh bread crumbs to that if any water is there it will soak everything)

Take soya mixture and shape them like Oval / Round / Heart shape or any other shape.

In a bowl add maida and water and make paste.

 Dip these soya patties into maida and dip in rava and bread crumbs. (make sure it is coated well).

Heat the tava and pour 1-2 tsp oil and place the soya patties on it and roast both the side until they turn brown color.

Serve hot with Ketchup/Hot sauce.

Note: First i  have cooked them in boiling water add pinch  of salt. after 6-8 mintes they were tender. Take out soya chunks from the boiling water and rinse 2-3 times in fresh water. Squeeze out all excess water .

Methi rolls/Kababs

Ingredients:

• 1 Bunch of Methi / Fenugreek leaves (roughly chopped)
• 1 cup Chana dal / Slit Check peas
• 1/2 cup Toor dal
• 3-4 Garlic cloves (chopped)
• 4-5 Green chilies ( less or more as per the taste)
• 1 tsp Cumin seeds
• 1/2 tsp Termeric powder
• 1 -2 tsp Oil
• Salt t taste.

Method:

Wash all the dals and soak in the water for overnight or 7-8 hours. Grind all the ingredients (expect oil) in the grinder with very very little water. Make the  dough/paste. (i like the chunks so i made a coarse paste). Shape them as you like.

Grease the vessel with oil and fill  the idli plates with the dough or paste  as your desired shapes to make these kababs/ rolls/    .Steam for 5-10 minutes or whisel 1-2 untill they are cooked well.

Serve hot with Oil and Red chilli or gree chillisauce

Utensil : You can also use idli stand/ dokla stand.
Note :
For variation just deep  fry the ball size dough n serve it as methi  kabab/vada(can try with different shapes also)

Saggu biyyam punugulu/bondas(Two types recipes)

Ingredients:

• Dosa dough - 1 cup
• Sago - 1/2 cup
• Green chillies - 2
• Rice flour - 2 tsp
• Curry leaves
• Coriander leaves
• Salt - for taste

  Method:

Soak sago in water for 3 hours. Now take the dosa dough in a bowl and add sago, rice flour, finely chopped curry leaves and coriander leaves to it and mix well.

Grind the chillies and add it to the contents and mix it well too. Now add enough salt to it and season it with some mustard seeds.

The dough is ready. Finally drop small balls of this dough into the oil and deep fry it.

 Hot sago bondas are ready to serve.

 2nd procedure for sago bonda :

Ingredients:

• Sago-1 ½ cup
• Potatoes-3
• Coriander leaves-few
• Peanuts-1 cup
• Green chilies-3
• Lime juice-1 tbsp
• Aashirvaad Salt to taste
• Oil to deep fry

 Method :

 Soak the saboodana for2 hour,drain out excess .Boil, cool peel and mash the potatoes

 Chop coriander leaves ,grind roasted peanut,chop green chilies

 Mix together saboodana, mash potatoes ,ground peanuts,chopped green chilies and coriander leaves, lime juice and Aashirvaad Aashirvaad Salt

 Mix thoroughly,form in to 16 lemon sized balls, flatten between your palms.

 Heat oil in a kadai deep fry in hot oil till golden brown,drain onto an absorbent paper

 serve hot with chutney of your choice

Mixed veg manchurian/Greeny veg manchurian

Ingredients :

•  1\2 cup cabbage cut into florets long pieces
•  1\2 cup cauliflower florets
•  3-4 table spoon Green beans cut into  long pieces
•  3-4 table spoon Green capsicum cut into  long pieces
•  5-6 Table spoon Spinach paste
•  2-3 table spoon Boiled Noodles
•  1 tea spoon Green garlic and Ginger paste
•  1\2 table spoon Black peeper powder
•  1 tea spoon Ajinomoto
•  1 tea spoon Mint chopped
•  1 tea spoon Basil chopped
•  1-2 table spoon Soya sauce
•  1 tea spoon Green chilly paste/chopped
•  1 table spoon Salt/ as per taste
•  3\4 cup all purpose flour/maida
•  2-3 table spoon Corn-flour
•  Oil to fry

 

 Ingredients for Gravy:

 

•  1\2 cup spring onion chopped
•  2-3 table spoon Green garlic chopped
•  1-2 table spoon Ginger chopped
•  2-3 table spoon Capsicum chopped
•  1\2 tea spoon Oregano or other herbs
•  1\2 tea spoon paperica powder(red chilli poder) 
•  3 tsp maggie tamato sauce or chilli sauce or pasta sauce
•  1 tea spoon black peeper powder
•  1 tea spoon Ajinomoto
•  1 tea spoon Mint chopped
•  1 tea spoon Basil chopped
•  1-2 table spoon Soya sauce
•  1 tea spoon Green chilly paste/chopped
•  3-4 Table spoon Spinach paste
•  1 tea spoon salt/ as per taste
•  1-2 tea spoon Corn-flour paste (if required)
•  Oil to saute

 
Ingredients for Garnishing: 

•  Spring onion
•  Cabbage leaves
•  Spinach leaves
•  Capsicum
•  Noodles

 

  METHOD

  Procedure for greeny veg manchuria :

 

 Take a bowl and mix all the vegetables. Add all spices and herbs into the mixture and mix well.

 

  Add spinach paste and mix well.  At last add maida and corn flour for the binding as per requirement.

 

 Take one deep bottom tawa and add oil for frying.

 

 When oil is ready, the green veg Manchurian add into the vessel to fry.

 

 Procedure for Gravy:

 

 Take a vessel and add oil to saute the vegetables. When oil is ready, add ginger, garlic and onion to fry.  

 After 2-3 minutes add capsicum, green chilly paste and all spices and herbs,azanamotto. (u can add pasta sauce also for additional taste) 

 Mix well and stir for 3-5 minutes. If required then add corn flour paste for the thickening of the gravy.  

 Gravy for the greeny veg Manchurian is ready.

 

Procedure for greeny veg Dry Manchurian:

 

Add veggie Manchurian into the Gravy and stir for 2-3 minutes. Garnish

Manchurian is ready to serve.

 

 Procedure for Garnishing:

 

  Prepare a bowl from Boiled Noodles. Add greeny veggie Manchurian into the bowl.

 

 Garnish with Spring onion  and capsicum  .

 

Variation :

•  For spiceness use green chili sauce n tamato sauce instead of chilli powder,chilli paste n pepper
•  vegs like jalapenos also can b added for spice instead of bell pepper/capsicum
•  For different taste try with pasta sauce  with chilli sauce also.

Veg cutlet

Ingrediants :

1/4 kg potatoes, boiled, peeled , mashed
150g carrots, peeled, boiled & grated
150g beet root, peeled, boiled & grated
100g frozen green peas
3 onions, chopped
8 green chilies, chopped
50g Bengal gram, roasted & powdered
8 cardamoms
8 cloves
A piece of cinnamon
Little besan flour

Method :

Mix cloves, cardamom, cinnamon and blend them to a fine powder.

Mix mashed potatoes, grated carrot and beet root in a bowl. To this add slightly boiled green peas, salt, turmeric and mix them well so that a fine mixture is formed.

Heat little oil in a pan and fry the chopped onions and green chilies for at least 10-15 minutes.

Also add pea mixture, ground powder and fry for another 10 minutes.

Now add Bengal gram powder to this mixture and remove from heat. Let it cool. Make small balls from the mixture, place each ball on the palm and press into oval shape cutlets.

Mix the besan flour with little salt and water to a fine batter. Immerse the above cutlets in this batter and fry them in hot oil until golden brown in color.

Serve hot with ketchup

Cream of tomato soup

Ingrediants

*Tomatoes - 4 medium size
*onion - half (finely chopped)
*cornflour - 1 table spoon
*milk - 1/2 cup
*whiped cream / malai ( fresh)
*butter - 2 table spoons
*salt and pepper to taste
*coriender leaves
*bread pieces/Croutons

Method :

Blend tomatoes and make thick puri. Heat butter in a pan.

Add chopped onions and fry until golden brown.

Add corn flour and fry for 2 mins on a low fire. Add milk. The mixture thickens.

To which add tomato puri and stir well. Allow it to cook for 5 - 10 mins.

Add cream and remove from flame.

Now garnish with coriender leaves and bread sticks ( small fried bread pieces ). Serve hot

Carrot pancake

Ingrediants

*5-6 Big fresh carrots
*1-2 potato
*1cup Green Beans
*Grean peas (If Dried peas are used soak in water for 3 hrs and boil)
*1/2 butter bar or 2spoons of ghee
*salt
*red chili powder
*oil
*finely chopped ginger
*jeera/cumin seeds
*turmeric pinch
*asafoetida(LG) pinch
*Clove powder is optional
*finely chopped 1 onions

Method :

Boil the carrots,Potato,Beans .Mash the carrot,potato . add boiled Beans ,peas,butter/ghee to it and knead for only 10 seconds to make like dough.

Heat the oil in a pan, add jeera,ginger pieces,LG,turmeric and (if you like spicy) add clove powder,once it starts splattering add that to kneaded mixture.

Heat the pan ,make the mixture into small cutlets(round) fry it with butter or ghee or oil . Dress it with chopped onions and ketchup.serve hot

Mixed veggie soup

 Golden soup:

*Tomatoes-1/2 Kg,
*onion-2 medium size,
*celery-2 stalks,
*carrot- 2,
*potato-1,
*water1.5 litres,
*milk-2cups,
*salt and pepper ,
*butter-2tbsp.

Method :
chop all vegetables, melt butter add all vegetables except tomatoes,cook for 3 mins,add water and heat it till vegetables half cooked.add tomatoes and cook untill soft.cool contenet and grind it in mixer,add milk salt and pepper,heat thoroughly and serve..

Pumpkin bonda

Ingredients :

 Pumpkin Piece  – 1/4 cup (made with grated red pumpkin.)
 Chilli Powder – 1/2 tsp
 Salt to taste
 Sugar – 1/4 tsp
 Ajwain (Omam) – 1 tsp
Chopped Coriander and Mint leaves
Turmeric Powder – 1/4 tsp
 Oil for Kneading – 2 tsp and for frying.
Wheat flour 1 cup
Water to knead

Method :
Mix Grated Pumpkin, Mint and Coriander leaves, Salt, Sugar, Chilli powder, Ajwain , Turmeric Powder, Oil and wheat flour.

Knead into thick dough sprinkling some water. (here water consumption will be less)

Keep aside for 15 minutes and Roll into small size Pooris,fry it in a oil.

Serve hot with potatomasala /Raita /Pickles

Cabbage Kofta

Ingredients:


*Cabbage – 2 cups (finely chopped (like finely chopped onion for vada’s))
*Channadal– 1 cup
*green chilli – 2 (finely chopped)
*jeera/cumin seed – 1/2 tsp
*salt – little
*Red chilli powder – 1/2 tsp
*Besan – little (may be 2 tsps )

Method :
Pressure cook channa dhal with 1 to 1 1/2 cups of water. It should be cooked well. If you mash it with hand, it should get mashed well.

 Once it is cooked well drain the water from it. Keep that drained water to use while making gravy.

Cook the cabbage well with little water. Once it is cooked well drain the excess water and keep for future use in gravy.

Now take the drained channa dal,drained cabbage and to this add finely chopped green chilli,red chiili powder,little cumin seeds(black cumin seeds will be good) and salt as needed.

Now add little Besan/gram flour . This will act as binding agent.

Mix all the ingredients well and knead and make small balls out of it.

Deep fry the balls in Oil.

Sweet bajji

Ingredients:

*Wheat flour – 1 cup
*Sugar – as needed
*Pinch of baking soda (sodium bicarbonate)
*Oil for frying
*if big banana then 1/4 banana

Method :

Take wheat flour in bowl to it soda salt, mashed banana,and then sugar.

Add water (batter consistency should be like idli batter) and mix well.

Just taste and add sugar accordingly.Heat the oil in Kadai and Using spoon take the batter and pour on oil.

It will puff . Deep fry and then take out.

Fresh hot bajji ready.

simple Coconut-Bread cutlets

Ingredients:

*Sandwich bread loaf-1,
*Grated coconut-1cup,
*Chat masala and salt- to taste,
*Corn flour-3table spoons


Method:

Cut and remove edges of the bread and crush the bread into small pieces and sprinkle little salt water [3 to 4 tea spoons] on bread crush.

 Add grated coconut and corn flour to the bread crush. Add salt and chat masala to the mixture and deep fry it making in cutlet shape.

 Coconut cutlets are ready to serve with pudina chutney.

Note: You can shallow fry these cutlets on a flat pan

Kurkure with potato

Ingrediants

*Rice flour 1kg
*Potatoes 1/2kg
*Vanaspathi 100gms
*White Til 50gms
*Mirchi powder 2tbs
*Salt accordingly
*Oil 250gms

Method :

Boil the potatoes and mash them. Take the flour and mix the mashed potatoes, vanaspathi, white till, mirch powder and salt with water to make it chapati-dough-like paste.

Heat the the oil in the pan (kadai). Once the oil is hot enough for deep fry, take the kitchen press with ribbon shaped plate(jhali) and squeeze it into the hot oil. Serve with with tea or cofee