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DIWALI SWEETS RECIPES | DIWALI SNACKS RECIPES
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Scramble Eggs


How do you like your eggs? I like mine scramble for breakfast , well it's not that I make breakfast every day ;) that's why I like McDonald's Big Breakfast only for the scramble eggs and whenever I get a chance I go McD for their big breakfast.  

Scramble egg one of easy and quick thing to make that you might wonder why am posting ...but long back when I fall in love with McD scramble eggs I didn't knew how to prepare that ! And I  thought perhaps there will be few blessed souls like me and wondering how to make scramble egg so here comes the recipe.  

We can do lot of variation with scrambled egg and here am posting the most basic one.


Serves ~ 2 
Ingredients:
Egg  - 3
Butter/Oil - 1 tsp
Freshly grounded Pepper - To Taste
Salt - To Taste 
Milk - 2 tbsp [optional, I didn't use]



Method:

1. Break and whisk eggs in a bowl until little fluffy or egg white and yolk blends well.  
~ If using milk add the milk and whisk the mixture.

2. In a pan heat butter/oil and add beaten egg, cook on medium heat 2  minutes or until they starts to set.

3.  Now stir the mixture to make it scramble using a whisk, folk or spatula.  [Whisk works just fine.]
~ Add salt now or you can add later, I added salt so it's combine well.

4. Cook until the consistency you want, or for a minute or 2 is enough.

Season with pepper and salt (if salt is not added before) and server hot/warm with toast and tea/coffee.  A simple breakfast ready in less than 10 minutes ..isn't it wonderful?



Have good weekend ....

Navratan Korma | Mix Vegetables In Creamy Sauce


Navratan Korma/Kurma whatever we may to call it but that's doesn't effect the richness of this dish.  We do not order much of navratan korma while eating out due to the sweetness so at home it's prepared to suit our taste bud.  And I think that's why we see many version of navratan korma, everyone has their own style of making it.

Here I followed my sister method with a few changes like she doesn't add raisins and paneer and I did, also always grind raisins if I'm using it in any curry.  I  made this during a get together at home and got good appreciation from guests..what else we want right :) and due to the hurry and other work I took all the picture in hurry so ignore that it tasted real good. 



Ingredients:

Diced Vegetables - 3 cups [ I used carrot, beans, cauliflower, peas, corn, capsicum and potato]
Paneer - 1/4 cup or few cubes.
Cashew & Raisins - 1/4 cup or 15 each
Onion - 2 large
Tomato - 2 larege
Green Chili - 5
Red Chili Powder  - 2 tsp
Coriander Powder - 1 tsp
Turmeric Powder  - 1/2 tsp
Cumin Powder - 1 tsp
Garam Masala Powder - 2 tsp
Dry Mango Powder/ Amchur -1/2 tsp [optional]
Milk - 1 cup
Butter - 1 tbsp
Salt - to taste 
Water -
Cilantro - 3 tbsp [chopped]



Method:

1.  Finely chop onion, slit green chili and puree the tomato.  Soak dry fruits in water for 10 minutes and grind to smooth paste.

2. Chop all the vegetables and keep aside.  Thaw veggie if using frozen [ I used frozen peas, corn and paneer].


3.  Add all the vegetables & chilies except peas, corn and peas with little water and microwave for 5 minutes.  Add peas & corn and microwave for 3 more minutes.  
~This is optional step, this makes the cooking process faster.



4. Meanwhile heat butter in pan add chopped onion and saute until transparent, add ginger-garlic paste, mix well and cook for 1 minute.  Add all powder masala and cook for another 1 minute.


5. Add puree tomato, mix well and cook for 6-8 minutes or until butter starts oozing out.

6. Now add 1 cup water and milk and simmer until a boils comes.  Add microwave vegetables and cook in medium heat for 8-10 minutes. 

7.  Add paneer and cashew, raisins paste and give a good stir cook for another 2-3 minutes.   Add salt and cook for 5 minutes until gravy become thick.  
~ Remember to add salt only in the last stage or milk will curdle. 

Garnish with chopped cilantro and serve with paratha/naan/roti or pulav.



Have a nice day ...

Ragi Malt | Porridge (Nachni Malt)


Ragi is something we didn't ate much during childhood days  but now I try to include in our diet in different ways and this is one such easy recipe of ragi malt.  I prepared small portion just for me, here is my version.



Ingredients

Ragi flour/powder - 1/4 cup
Milk - 1/4 cup [you can use 1/2 cup]
Water - 1 cup
Cardamom Powder - a pinch
Sugar - to taste [ I used 2 tbsp]


Method:

1. In a pan roast ragi flour for 4-5 minutes on slow-medium flame or until it becomes aromatic and keep aside.

2. In a other pan/sauce pan heat water until lukewarm and add the roasted flour, whisk it well to remove any lumps and bring it to boil.

3. Add milk, sugar, cardamom powder and give a good stir, cook for 2-3 minutes. [if required add more water, depending on the consistency you want]

Our simple, easy porridge is ready ...and it taste yum.


Have a good week end.

Beetroot Daal ~ Lentil Curry with Beets


As said umpteen times I like to make things simple, so here comes a simple Beetroot Daal.  I like beets but that's doesn't goes same with DH, he doesn't really like to eat Beetroot Fry.  So one day in hurry just added the beets to daal as I had to use the beets before it dies!  Much to my surprised he liked the daal so I tried this again and simply love this daal, doesn't it looks pretty :) 




Ingredients:

Pigeon Peas/ Toor Daal - 1 cup
Beetroot - 1  [ medium]
Onion - 1 [Large]
Tomato - 1 [Medium]
Green Chiles - 3
Cilantro- 2 tbsp [chopped]
Sambar Powder - 2 tsp [ Or Red Chili Powder - 2 tsp]
Turmeric Powder - 1/2 tsp [optional]
Cumin Seeds - 1/2 tsp
Garlic - 3 pods [big]
Oil - 1 tbsp
Salt - to taste
Water - 
Method:

1. Wash and soak the daal for 1 half or less than that [soaking is optional]

2. Wash, peel and chop beetroot in medium size pieces. 


3.  Cook beetroot and daal with 1 1/2cup or 2 cups of water for 3-4 whistles or normally how you cook your daal.


4.  Meanwhile chop onion, tomato and slit the chilies.  Chop or crush the garlic and keep aside.

5. In a pan heat oil add cumin seeds and let it splutter.  Add garlic,onion and chilies and saute until onion turns light brown.

6. Add sambar and turmeric powders and give a stir, cook for 1 minute.

7. Add tomato, salt and cook until tomato gets mash.


8. Add cooked daal with beets and 1 cup water.  Add more salt or water if required and bring it to good boil, add chopped cilantro.


And our pretty looking daal is ready to indulge.




Have a nice day ~~


Happy Pongal ~ Makar Sankranti

Wishing All the readers Happy Pongal 



Stir Fry Mix Vegetables

Some time simple thing works best, at least for me.  This I made on last year's last lunch..just to keep it simple and fast.  I used cauliflower, carrot and beans but one can add any vegetable of choice.  This is so simple many of you wonderful why I'm even posting ;)




Ingredients:

Cauliflower - 1/2 cup [cut into small florets]

Carrot - 1

Beans - 10-12

Sambar Powder - 2 tbsp OR use turmeric 1/2 tsp and Red chili Powder 1tsp

Oil - 1 tbsp

Mustard Seeds - 1/2 tsp

Cumin Seeds - 1/2 tsp

Salt - to taste


Method:

1.  Chop carrot, beans in almost same size and cauliflower in small florets.

2. In a pan heat oil, add mustard and cumin seeds and allow to crack. 

3. Add all the veggie and saute in medium heat for 5 minutes.

4. Add sambar powder, mix well and cook for 2 minutes. 




3. Now add salt and cook for another 3-5 minutes or until all the veggie gets cooked.

Simple side dish is ready for Dal Rice or goes well with rasam and chapathi too.




Have a nice day ...

Kofta Makhani


Hope everyone had a good weekend and all gear up to celebrate Pongal/Makar Sankranti & of course all the yummy goodies to go along.  If you are still wondering what to prepare for this festive then check out Makar Sankranti Roundup here and get ideas from others ...it always helps to have options and ideas :)

Meanwhile here I’m with Kofta Makhani recipe as promised in my previous post.  Having rice and just the koftas will be very dry so I made makhani gravy and used the same kofta.   For makhani again I have followed Masterchef India recipe, well just partial of it,

The original recipe is Palak Dill Cannelloni with Tulsi Makhani, from which I just took the makhani recipe and made Kofta Makhani ..:)




Ingredients:

For Kofta refer here

For Makhani

Tomato - 2

Onion - 1

Garlic - 2 pods

Ginger - 1/2"

Cashewnuts - 5

Black Peppercorns - 2

Green Cardamon - 2

Kasoori Methi - 1 tsp

Butter - 1tbsp

Salt - to taste

Water -

Method:

1. Chop tomato and onion.

2. In a pan boli water and add all the ingredients except kasoori methi, salt and butter.  Boil till tomato gets cooked.



3. Once cool grind the mixture, add little water if required and strain. [ I didn't strain, just grind the mixture very smooth.]

4. In a pan heat melt butter, add prepared mixture, salt and cook for 6-7 mins in medium heat.

5. Add kasoori methi and cook for 2more mins. 
~ You can add 1tbsp of cream now but I didn't

Add the koftas in the gravy just before serving to avoid koftas from breaking.  This goes well with pulav, jeera rice or paratha and we had with Zaika-e-Basmati Khaas



Have a nice day ..

Zaika-e-Basmati Khaas ~ Kofta Rice


Most of you must have seen/heard about Master Chef India.  Well, I followed the series and it was great to see all the contestants. I have tried Zaika-e-Basmati Khaas from their  site. The recipe show cased during the season you can check out here.

I have made few changes in the recipe as I guessed they have missed to include few ingredients or step, few have commented that the recipes are not properly mention.  But anyways I made few changes here and there to make the koftas.





So let's check out the recipe now ...

Ingredients:

For Basmati Khaas

Basmati Rice - 1 cup
Black Peppercorns - 2-3
Green Cardamom - 2
Black Cardamom - 1
Cumin Seeds - 1tsp
Yogurt/Curd - 1/2 cup
Butter - 1 tbsp
Water - 1 1/2 cup
Salt - to taste

For Koftas

Cauliflower - 1/2 cup [mined]
Carrot - 1/2 cup chopped
Beans - 1/2 cup chopped
Peas - 2 tbsp
Paneer - 1/4 cup
Ginger-Garlic Paste - 1tbsp
Cornflour - 3 tbsp
Red Chili Powder - 1 tsp
Cumin Powder - 1 tsp
Salt - to taste
Oil - 2-3 tbsp


Method:

For Basmati Khaas

1. Wash and soak basmati rice for 1 hour. [I soaked for 10mins]

2. In a boil 1 cups of water with green cardamom, black cardamom and peppercorns for 5-7 minutes. Add salt, boil for two more minutes and keep aside.

3. In a bowl, whisk the curd with 1/2 cup water.

4. In a pan heat butter, add cumin seeds.  Once it's cracks added spiced water, curd water and bring to boli.  Add rice and salt mix well and cook in high flame and when the rice is just undercooked, reduce the flame and cook until done. Do stir in intervals.

~~ OR transfer everything into rice cooker as I did. It much easy to do that :).




For Koftas

1. Boil or microwave cauliflower, peas, carrot and beans and finely chop. 
 ~ I minced cauliflower and used frozen carrot, beans and peas so didn't boil anything.  Thaw all the veggies.

2.  In a heat 1 tbsp oil, add cauliflower, ginger-garlic paste,  red chili powder and saute in medium heat for 4-5 mins or until it almost cooked. 

3. Add all the other veggies, grated paneer and stir well, cook for 2-3 mins.  Add salt and mix well, cook for 4-5 mins or until everything is cooked .



4. Allow the veggie mixture to cool, add cornflour and shape into medium size koftas. [add more cornflour if required]

5. Heat a pan with 1 tbsp of oil, place koftas carefully. Cook in medium heat each size 5-7mins or until golden brown.  Repeat the process for all the koftas and keep aside.
~ You can also deep fry the koftas as in original recipe




For Assembly


Place 2-3 koftas on bed of rice and garnish with cilantro leaves or mint leaves and/or fried onions.



For side dish I just used the koftas and prepared Koftas Makhani to go along with the rice..for the recipe stay tune.


Litti


Hello,

Hope everyone had a good start of year and if not that good then don't worry we can make happen to be a good one :)  As promised it's time for me to start posting now and I'm starting with Litti, it's something like stuffed baati.  This is first time I ate and made litti, normally at our place it made as paratha and known as sattu paratha or roti. 




I wanted to make sattu paratha for so long now and since it's been raining here thought of giving it a try in litti way (more to avoid rolling ;) )  It's a simple recipe only list of ingredients looks long.  One can deep fry the litti too but I preferred to bake same as we do for baati.

Let's check out the recipe now ...


Ingredients:

For Stuffing:

Sattu - 1 cup [ or roasted gram powder, check recipe below]

Onion - 1 large chopped

Green Chili - 3-4 chopped [according to taste]

Cilantro - 3 tbsp chopped

Garlic - 1 tbsp chopped

Lemon Juice - 1 tbsp [ or use Dry Mango/amchur powder 1 tsp]

Mustard Oil - 1 tbsp [ or use pickle oil]

Carom/Thyme Seeds - 1/2tsp

Onion Seeds - 1/2 tsp

Salt - to taste

For Covering/Dough

Wheat Flour - 2 cups

Onion Seeds - 1/2 tsp

Carom/Thyme Seeds - 1/2tsp

Oil - 1 tbsp

Soda - 1/2 tsp

Salt  - to taste

Ghee - 2 tbsp or more

Water -



Method:

1. Mix wheat flours, seeds, oil, salt, soda, water and knead to stiff dough, cover with a wet cloth and keep aside.

2. To make sattu, roast gram daal for 2-3 mins in medium flame and once it's cool grind to fine powder in mixer.  Sieve the powder and grind again if required. 




3. Mix all the ingredients under stuffing with roasted gram powder and check for salt and spices.  If the stuffing is too dry sprinkle little water.


4. Preheat oven to 375 F.

5. To make latti, take the dough and divided in to equal size balls. 

6. Roll the balls into 2 to 3 diameter circle and add 1-2 tbsp stuffing in center and seal all the edges well, shaping into a ball again.  Repeat the process for rest.



7. Place all the stuffed latti in a try and bake for 30 mins at 375 F OR 15mins one side and another 15mins for another side OR until golden brown. 



Bake for 10 more minutes if required, mine was done in 30mins. 


To server break the latti and pour ghee, more ghee and it taste better;).   Bharta/chokha, chutney, pickle, Aloo Tari or curd etc goes well with latti.  We had with Aloo Tari.

Note:

1. If you have some left over roasted gram powder, add sugar to it and eat..it taste very gud :)

2. It good to eat latti during winter or rainy season.

3. Do not eat too many of these as it generate heat in body.

4. For good result eat while it hot or warm.



Have a good day :)


Happy New Year 2011




Wishing All Happy and Prosperous New Year.






May we all will be able to do what we want and achieve our goals ...and life to be more joyful :)