Tea Time Snacks ( Dishes that can be enjoyed with a nice cup of tea with family or can be prepared and served to unexpected guests in no time )
1.Vegetable Cutlet
INGREDIENTS
1.Vegetables : Potato – cooked and mashed, Green peas, Carrots- chopped, Beans
2.Oil
3.Green chilly-2 chopped
4.Ginger- chopped
5.Salt to taste
6.Chilly powder or pepper powder as required for spice.
7.Garam masala - ¼ teaspoon
8.Bread crumbs - ( If not available tinned- Toast bread in toaster or pan and powder it.)
9.Egg white of 3 eggs.
Preparation
1.For the stuffing: Heat oil in a pan, sauté the chopped ginger, chopped green chilly. Add the green peas, carrots, salt and stir fry. When cooked add the steamed and mashed potatoes. Add the garam masala. Add chilly or pepper powder if more spice is required. Cook the stuffing and leave it to cool. Mash the stuffing.
2.When cooled make the stuffing into balls or shape of cutlet.( Tip : If the stuffing is loose and if its hard to shape then add some breadcrumbs to tighten the stuffing ) Dip the balls in egg white. And then coat it with bread crumbs.
3.Deep fry the cutlet. ( To strain the excess oil use a newspaper, as it absorbs more oil than a tissue. ) And serve hot with tomato sauce.
2.Fish cutlet ( Fish Tuna cutlet )
The fish Tuna is called Choora in Malayalam.
INGREDIENTS
1.Chopped Onion
2.Chopped ginger
3.Chopped garlic
4.Oil
5.Curry leaves
6.Salt to taste
7.Chopped green chilly
8.Chilly powder-1/2 teaspoon
9.Turmeric powder-1/4 teaspoon
10.Pepper powder
11.Fish Tuna
12.Egg white
13.Breadcrumbs
Preparation
1. Cook the fish tuna and break it into small pieces of flesh and add salt . ( If tinned it need only to be made into pieces.)
2. For the stuffing : Heat oil in a pan. Add the chopped ginger, garlic, green chilly, curry leaves , Onion and stir fry. Now add the chilly powder, Turmeric powder and pepper powder. Add the tuna fish and salt. Cook the stuffing and leave it to cool
3. When cooled make the stuffing into balls or shape of cutlet.( Tip : If the stuffing is loose and if its hard to shape then add some breadcrumbs to tighten the stuffing ) Dip the balls in egg white. And then coat it with bread crumbs.
4. Deep fry the cutlet. ( To strain the excess oil use a newspaper, as it absorbs more oil than a tissue. ) And serve hot with tomato sauce.
3.Onion vada ( Ulli vada – An easy snack which takes less time)
INGREDIENTS
1.Maida – 2 cups ( Plain flour)
2.Onion – sliced
3.Salt to taste
4.Chopped ginger
5.Curry leaves
6.Baking powder- 2 teaspoon
7.Water to mix the batter
8.Oil to deep fry
Preparation
1.For the batter : Mix the maida, onion, ginger, salt, baking powder and curry leaves with water to make a thick batter. Leave it for 30 minutes. ( If case if guests are waiting 15-20 minutes will do.)
2.Heat oil to deep fry. Take a handful of the batter and put it in oil carefully. No specific shape is required. If possible make it into a vada shape. ( To strain the excess oil use a newspaper, as it absorbs more oil than a tissue. )
3.Serve hot with tea.
4.Uzhunnu Vada ( Black Gram Vada )
INGREDIENTS
1.Black Gram ( Soaked for atleast an hour or two )
2.Pepper balls
3.Green chilly – chopped
4.Salt to taste
5.Curry leaves
6.Oil to deep fry
Preparation
1.Make the paste of the soaked uzhunnu in a mixer grinder. ( Do not put water while grinding. If required just sprinkle a little bit of it. )
2.Mix the paste with added salt, chopped green chilly, pepper balls and curry leaves and leave aside.
3.Now heat oil in a pan to deep fry. Wait until the oil gets really hot. Make the paste into shape of a vada and deep fry the vada. ( Tip : Soak your hands in water while making vada shape so that the vada doesnt stick to the hands. For the vada shape, take a ball of the paste, give it a press and make a hole in the middle. Give the finish by curving out the sides. For the fried vada, to strain the excess oil use a newspaper, as it absorbs more oil than a tissue. )
5.Parippu vada ( Dal vada )
INGREDIENTS
1.Dal -( Parippu ) Soaked for atleast for 3 hours
2.Green chilly – Chopped
3.Whole red chilly – Chopped
4.Salt to taste
5.Oil
6.Small onion
7.Chopped ginger
8.Curry leaves – chopped
Preparation
1.Grind the soaked dal, small onion, ginger into a paste in a mixer grinder.
2.Add the salt, chopped green chilly, chopped whole red chilly and curry leaves onto the paste.
3.Make it into the shape of the vada,
4.Heat oil in a pan and deep fry. Strain the excess oil and serve hot. ( To strain the excess oil use a newspaper, as it absorbs more oil than a tissue. )
6.Bread Rolls
INGREDIENTS
1.Potato- cooked and mashed
2.Green peas – cooked
3.Salt to taste
4.Ajwain ( Ayamodagam in malayalam )
5.Coriander leaves
6.Oil
7.Green chilly – chopped or pepper powder
8.Bread slices- with the 4 ends cut out.
Preparation
1.For the stuffing : Heat oil in a pan and put a pinch of ajwain. Then add the cooked potato, green peas and green chilly to saute. Add the coriander leaves and salt to taste.
2.Heat oil to deep fry the bread rolls
3.Soak the pieces of bread in water for a second and squeeze the excess water. ( Take care that the bread is not too much soaked or else the piece will break. )
4.Fill the stuffing inside the soaked bread. Make it into a roll shape to seal all the ends. ( If difficult it can also be made into a ball ).
5.Deep fry the bread rolls in the oil and strain the excess oil and serve hot. ( To strain the excess oil use a newspaper, as it absorbs more oil than a tissue. )
7.Mushroom bhaji
INGREDIENTS
1.Besan ( kadala mavu in malayalam)
2.Coriander leaves
3.Chilly powder
4.Salt to taste
5.Oil to deep fry
6.Button mushroom
Preparation
1.Make the thick batter by mixing besan, chilly powder, Salt to taste and coriander leaves.
2.Heat oil in a pan to deep fry the bhaji
3.Dip the mushroom in the batter and fry the bhaji in the hot oil until cooked.
4.Strain the excess oil and serve hot. ( To strain the excess oil use a newspaper, as it absorbs more oil than a tissue. )
8.Onion Bhaji
INGREDIENTS
1.Onion sliced - ( To make the bhaji crisp, add some salt into the chopped onion. Leave it for sometime. Now squeeze the water from the onion and use it for the bhaji )
2.Besan ( kadala mavu in malayalam )
3.Chilly powder
4.Salt to taste
5.Chopped ginger
6.Curry leaves
Preparation
1.Make the thick batter by mixing besan, chilly powder, chopped ginger, curry leaves and salt to taste
2.Add the sliced onion into the batter.
3.Heat oil to deep fry in a pan. Put small balls of onion batter and fry until it turns golden brown.
4.Strain the excess oil ( To strain the excess oil use a newspaper, as it absorbs more oil than a tissue. )
Monday, 16 February 2009
North Indian Recipes
1.Cabbage Kofta
INGREDIENTS
1.Cabbage- Chopped- ( half of a small cabbage, to serve 5 people)
2.Gram Flour ( Besan in hindi or kadalamavu in malayalam)
3.Chilly powder
4.Turmeric powder
5.Coriander powder
6.Garam masala
7.Oil
8.Salt to taste
9.Shahi jeera ( saajeera in malayalam)
10.Onion- Chopped
11.Onion paste ( Raw onions grinded with water)
12.Tomato paste ( Raw tomatoes grinded with water)
13.Coriander leaves
14.Pudina leaves ( mint leaves)
15.Coconut powder ( Maggi coconut milk powder can be used)
Preparation
For the cabbage balls : Blench the chopped cabbage in hot water for 10 minutes or microwave it for 10 minutes. Remove the water. Add ½ cup besan,1 teaspoon chilly powder, ½ teaspoon coriander powder, ¼ teaspoon garam masala and salt to the cabbage and mix well. Make it into small round balls and deep fry in oil.
1.Heat oil in a pan and add shahi jeera, chopped onion, coriander leaves, pudina and sauté.
2.Now add the onion paste and tomato paste, simmer until the oil separates.
3.Add the 1 teaspoon chilly powder, ¼ teaspoon turmeric powder, ½ teaspoon coriander powder, ¼ teaspoon garam masala and salt.
4.When the masalas are cooked, add a little water and the coconut powder. Mix well. Remove from the gas
5.Leave the gravy to cool and then add the cabbage kofta balls.
2.Kadai Paneer ( Served with Roti's )
INGREDIENTS
1.Capsicum ( Mixed pepper of red, green or yellow in colour )- sliced as cubes
2.Paneer cubes
3.Tomato-2
4.Ginger
5.Green chilli-2
6.Oil
7.Hing ( Kayam in malayalam)
8.Jeera
9.Onion- sliced as cubes
10.Turmeric powder-1/4 teaspoon
11.Red chilli powder-1/2 tablespoon
12.Coriander powder-1/4 teaspoon
13.Garam masala powder-1/4 teaspoon
14.Coriander leaves
15.Salt to taste
Preparation
Paneer if not available can be made at home : Add 1 cup lemon juice to 8 cups of milk and simmer it until the milk thickens. Sieve the milk and wash the paneer obtained in cold water. To make this paneer into shape, put the filtered pieces on a thin cloth and put a heavy pan over it. After 1 hour or so we get the solid piece of paneer, which now can be cut into desired shapes.
Tomato paste : Grind the tomaotes, ginger and green chilli into a fine paste.
1.Heat a little oil in a pan and shallow fry the paneer and capsicum separately.
2.Heat some more oil, add hing, jeera, chopped onion and the tomato paste.
3.Now add the chilly,turmeric, coriander powder and the garam masala.
4.Cook the masalas until the oil separates. Add the fried paneer and capsicum.
5.Add salt and garnish with coriander leaves. Kadai paneer is ready to serve.
3.Chilly Gobi ( Served with roti's, chappathi's or paratha's)
INGREDIENTS
1.For batter : Besan ( Gram flour-3 tablespoon), Maida ( Plain flour)- 1 tablespoon, Cornflour 1/2 tablespoon, Crushed ginger, Chilly powder ½ tablespoon, and salt. Make a thick batter by mixing the ingredients with water.
2.Cauliflower ( gobi)
3.Oil
4.Chopped ginger
5.Chopped garlic
6.Chopped green chilli -3
7.Onions- chopped as cubes
8.Capsicum- chopped as cubes ( Green,Red or Yellow pepper will do)
9.Soya sauce- 2 tablespoon
10.Tomato sauce- 3 tablespoon
11.Chilly sauce- 1 tablespoon
12.Sweet chilly sauce.- ½ tablespoon
13.Coriander leaves
14.Salt to taste.
Preparation
1.Deep fry the gobi dipped in the thick batter prepared and set aside in a news paper to drain the excess oil. ( Paper absorbs more oil compared with tissue.)
2.Heat 2 tablespoon oil in another pan, add chopped green chilli, chopped garlic and chopped ginger and sauté.
3.Now add the chopped onions and capsicum and stir fry.
4.Now add the fried gobi. Add the soya sauce first.
5.Then add the tomato, chilly and sweet chilly sauce. Add salt to taste.
6.Garnish with coriander leaves and chilly gobi is ready to serve.
4.Bhindi Masala ( Okra masala can be served with rice or with chappati's )
INGREDIENTS
1.Bhindi ( Okra )- chopped
2.Oil
3.Chopped garlic
4.Jeera
5.Hing ( kayam in malayalam)- a pinch
6.Chilly powder-1/2 tablespoon
7.Turmeric powder-1/4 teaspoon
8.Coriander powder- ½ teaspoon
9.Tomato purée ( Cooked tomatoes with skin peeled out, grinded into a paste) -3 tablespoon
10.Coriander leaves
11.Salt to taste
Preparation
1.Heat oil in a pan. Add hing, jeera, chopped garlic, bhindi, salt and stir fry.
2.When the bhindi is half cooked, add turmeric, chilly and coriander powder.
3.When raw smell of masala's are gone, add the tomato purée and cook the bhindi.
4.Garnish with coriander leaves and serve hot.
5. Potato- Bhindi Sabzi
INGREDIENTS
1.Potato- chopped
2.Bhindi- chopped (Okra)
3.Oil
4.Hing ( kayam in malayalam) -a pinch
5.Jeera
6.Crushed chilli- 2 teaspoon ( If not available : heat whole red chilli in a pan and make a coarse powder of it in a mixey, when cooled. )
7.Turmeric powder- ¼ teaspoon
8.Salt to taste
Preparation
1.Deep fry the potato and bhindi separately. Drain the excess oil from the fried vegetables by using newspaper. ( Paper absorbs more oil compared with tissue.)
2.Heat oil in a pan. Add hing, jeera, fried potato-bhindi and sauté.
3.Add the crushed chilly, turmeric powder and salt. Cook the sabzi with the pan closed with lid. The potato - bhindi sabzi is ready to serve when cooked.
6.Rajma curry ( Kidney beans curry)
INGREDIENTS
1.Rajma ( Kidney beans )- soaked overnight in water
2.Oil
3.Jeera
4.Hing (Kayam in malayalam)
5.Garlic- chopped
6.For tomato paste : make a paste of tomato, green chilly and ginger.
7.Onion- finely chopped
8.Chilly powder- ½ tablespoon
9.Garam masala- ½ teaspoon
10.Coriander leaves
11.Salt to taste
Preparation
1.Cook the rajma in a pressure cooker with added salt and water.
2.Heat oil in a pan. Add jeera, hing, chopped onion, Chopped garlic and the tomato paste. Stir fry until the oil separates.
3.Add chilly powder, garam masala and salt to taste and stir fry the masala.
4.Mix this masala in the pan into the cooked rajma in the pressure cooker and simmer for 2 minutes. Garnish with coriander leaves and serve hot.
7.Dal curry
INGREDIENTS
1.Dal ( Parippu in malayalam)
2.Salt to taste
3.Oil
4.Mustard seeds
5.Hing ( kayam in malayalam)
6.Jeera
7.Onion – chopped
8.Garlic- chopped
9.Tomato purée ( Cooked tomatoes with skin peeled out, grinded into a paste)
10.Turmeric powder -¼ teaspoon
11.Chilly powder - ½ tablespoon
12.Coriander leaves
Preparation
1.Cook the dal with salt in a pressure cooker.
2.Heat oil and add the mustard seeds, hing, jeera and garlic.
3.Add chopped onion and stir fry.
4.Add tomato purée, turmeric powder, chilly powder and salt if required. Cook the masala.
5.When cooked add the cooked dal into it and mix well.
6.Garnish with coriander leaves and serve with rice or chappathi.
8.Mushroom curry mixed with potato
INGREDIENTS
1.Mushroom – sliced and soaked in hot water.
2.Potato -2 - sliced
3.Onion – chopped
4.Chopped garlic
5.Chopped ginger
6.Green chilli- 2- Slit
7.Tomato puree
8.Jeera
9.Turmeric powder- ¼ teaspoon
10.Chilly powder – ½ tablepoon
11.Coriander powder- ½ teaspoon
12.Garam masala ¼ teaspoon
13.Salt to taste
14.Coriander leaves
Preparation
1.Heat oil in a pan. Add jeera and chopped onion. Stir fry
2.Add Chopped ginger, garlic, green chilly and sauté.
3.Add the sliced potato and mushroom and stir fry. Add the turmeric, chilly powder and salt and cook the vegetables, adding some water until half done.
4.Add the garam masala, coriander powder and the tomato purée into the curry.
5.Bring the curry to a boil and garnish with coriander leaves.
INGREDIENTS
1.Cabbage- Chopped- ( half of a small cabbage, to serve 5 people)
2.Gram Flour ( Besan in hindi or kadalamavu in malayalam)
3.Chilly powder
4.Turmeric powder
5.Coriander powder
6.Garam masala
7.Oil
8.Salt to taste
9.Shahi jeera ( saajeera in malayalam)
10.Onion- Chopped
11.Onion paste ( Raw onions grinded with water)
12.Tomato paste ( Raw tomatoes grinded with water)
13.Coriander leaves
14.Pudina leaves ( mint leaves)
15.Coconut powder ( Maggi coconut milk powder can be used)
Preparation
For the cabbage balls : Blench the chopped cabbage in hot water for 10 minutes or microwave it for 10 minutes. Remove the water. Add ½ cup besan,1 teaspoon chilly powder, ½ teaspoon coriander powder, ¼ teaspoon garam masala and salt to the cabbage and mix well. Make it into small round balls and deep fry in oil.
1.Heat oil in a pan and add shahi jeera, chopped onion, coriander leaves, pudina and sauté.
2.Now add the onion paste and tomato paste, simmer until the oil separates.
3.Add the 1 teaspoon chilly powder, ¼ teaspoon turmeric powder, ½ teaspoon coriander powder, ¼ teaspoon garam masala and salt.
4.When the masalas are cooked, add a little water and the coconut powder. Mix well. Remove from the gas
5.Leave the gravy to cool and then add the cabbage kofta balls.
2.Kadai Paneer ( Served with Roti's )
INGREDIENTS
1.Capsicum ( Mixed pepper of red, green or yellow in colour )- sliced as cubes
2.Paneer cubes
3.Tomato-2
4.Ginger
5.Green chilli-2
6.Oil
7.Hing ( Kayam in malayalam)
8.Jeera
9.Onion- sliced as cubes
10.Turmeric powder-1/4 teaspoon
11.Red chilli powder-1/2 tablespoon
12.Coriander powder-1/4 teaspoon
13.Garam masala powder-1/4 teaspoon
14.Coriander leaves
15.Salt to taste
Preparation
Paneer if not available can be made at home : Add 1 cup lemon juice to 8 cups of milk and simmer it until the milk thickens. Sieve the milk and wash the paneer obtained in cold water. To make this paneer into shape, put the filtered pieces on a thin cloth and put a heavy pan over it. After 1 hour or so we get the solid piece of paneer, which now can be cut into desired shapes.
Tomato paste : Grind the tomaotes, ginger and green chilli into a fine paste.
1.Heat a little oil in a pan and shallow fry the paneer and capsicum separately.
2.Heat some more oil, add hing, jeera, chopped onion and the tomato paste.
3.Now add the chilly,turmeric, coriander powder and the garam masala.
4.Cook the masalas until the oil separates. Add the fried paneer and capsicum.
5.Add salt and garnish with coriander leaves. Kadai paneer is ready to serve.
3.Chilly Gobi ( Served with roti's, chappathi's or paratha's)
INGREDIENTS
1.For batter : Besan ( Gram flour-3 tablespoon), Maida ( Plain flour)- 1 tablespoon, Cornflour 1/2 tablespoon, Crushed ginger, Chilly powder ½ tablespoon, and salt. Make a thick batter by mixing the ingredients with water.
2.Cauliflower ( gobi)
3.Oil
4.Chopped ginger
5.Chopped garlic
6.Chopped green chilli -3
7.Onions- chopped as cubes
8.Capsicum- chopped as cubes ( Green,Red or Yellow pepper will do)
9.Soya sauce- 2 tablespoon
10.Tomato sauce- 3 tablespoon
11.Chilly sauce- 1 tablespoon
12.Sweet chilly sauce.- ½ tablespoon
13.Coriander leaves
14.Salt to taste.
Preparation
1.Deep fry the gobi dipped in the thick batter prepared and set aside in a news paper to drain the excess oil. ( Paper absorbs more oil compared with tissue.)
2.Heat 2 tablespoon oil in another pan, add chopped green chilli, chopped garlic and chopped ginger and sauté.
3.Now add the chopped onions and capsicum and stir fry.
4.Now add the fried gobi. Add the soya sauce first.
5.Then add the tomato, chilly and sweet chilly sauce. Add salt to taste.
6.Garnish with coriander leaves and chilly gobi is ready to serve.
4.Bhindi Masala ( Okra masala can be served with rice or with chappati's )
INGREDIENTS
1.Bhindi ( Okra )- chopped
2.Oil
3.Chopped garlic
4.Jeera
5.Hing ( kayam in malayalam)- a pinch
6.Chilly powder-1/2 tablespoon
7.Turmeric powder-1/4 teaspoon
8.Coriander powder- ½ teaspoon
9.Tomato purée ( Cooked tomatoes with skin peeled out, grinded into a paste) -3 tablespoon
10.Coriander leaves
11.Salt to taste
Preparation
1.Heat oil in a pan. Add hing, jeera, chopped garlic, bhindi, salt and stir fry.
2.When the bhindi is half cooked, add turmeric, chilly and coriander powder.
3.When raw smell of masala's are gone, add the tomato purée and cook the bhindi.
4.Garnish with coriander leaves and serve hot.
5. Potato- Bhindi Sabzi
INGREDIENTS
1.Potato- chopped
2.Bhindi- chopped (Okra)
3.Oil
4.Hing ( kayam in malayalam) -a pinch
5.Jeera
6.Crushed chilli- 2 teaspoon ( If not available : heat whole red chilli in a pan and make a coarse powder of it in a mixey, when cooled. )
7.Turmeric powder- ¼ teaspoon
8.Salt to taste
Preparation
1.Deep fry the potato and bhindi separately. Drain the excess oil from the fried vegetables by using newspaper. ( Paper absorbs more oil compared with tissue.)
2.Heat oil in a pan. Add hing, jeera, fried potato-bhindi and sauté.
3.Add the crushed chilly, turmeric powder and salt. Cook the sabzi with the pan closed with lid. The potato - bhindi sabzi is ready to serve when cooked.
6.Rajma curry ( Kidney beans curry)
INGREDIENTS
1.Rajma ( Kidney beans )- soaked overnight in water
2.Oil
3.Jeera
4.Hing (Kayam in malayalam)
5.Garlic- chopped
6.For tomato paste : make a paste of tomato, green chilly and ginger.
7.Onion- finely chopped
8.Chilly powder- ½ tablespoon
9.Garam masala- ½ teaspoon
10.Coriander leaves
11.Salt to taste
Preparation
1.Cook the rajma in a pressure cooker with added salt and water.
2.Heat oil in a pan. Add jeera, hing, chopped onion, Chopped garlic and the tomato paste. Stir fry until the oil separates.
3.Add chilly powder, garam masala and salt to taste and stir fry the masala.
4.Mix this masala in the pan into the cooked rajma in the pressure cooker and simmer for 2 minutes. Garnish with coriander leaves and serve hot.
7.Dal curry
INGREDIENTS
1.Dal ( Parippu in malayalam)
2.Salt to taste
3.Oil
4.Mustard seeds
5.Hing ( kayam in malayalam)
6.Jeera
7.Onion – chopped
8.Garlic- chopped
9.Tomato purée ( Cooked tomatoes with skin peeled out, grinded into a paste)
10.Turmeric powder -¼ teaspoon
11.Chilly powder - ½ tablespoon
12.Coriander leaves
Preparation
1.Cook the dal with salt in a pressure cooker.
2.Heat oil and add the mustard seeds, hing, jeera and garlic.
3.Add chopped onion and stir fry.
4.Add tomato purée, turmeric powder, chilly powder and salt if required. Cook the masala.
5.When cooked add the cooked dal into it and mix well.
6.Garnish with coriander leaves and serve with rice or chappathi.
8.Mushroom curry mixed with potato
INGREDIENTS
1.Mushroom – sliced and soaked in hot water.
2.Potato -2 - sliced
3.Onion – chopped
4.Chopped garlic
5.Chopped ginger
6.Green chilli- 2- Slit
7.Tomato puree
8.Jeera
9.Turmeric powder- ¼ teaspoon
10.Chilly powder – ½ tablepoon
11.Coriander powder- ½ teaspoon
12.Garam masala ¼ teaspoon
13.Salt to taste
14.Coriander leaves
Preparation
1.Heat oil in a pan. Add jeera and chopped onion. Stir fry
2.Add Chopped ginger, garlic, green chilly and sauté.
3.Add the sliced potato and mushroom and stir fry. Add the turmeric, chilly powder and salt and cook the vegetables, adding some water until half done.
4.Add the garam masala, coriander powder and the tomato purée into the curry.
5.Bring the curry to a boil and garnish with coriander leaves.
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