Mexican fajitas with sour cream

Flour tortillas jam packed with goodness of spicy rajma stuffing topped with delicious sour cream..... an awesome starter.. yummilicious..

INGREDIENTS

For the tortilla
Maida - 1/2 cup
Salt - to taste
Luke warm water to make the dough.
Knead the dough with lukewarm water and wrap in a cling wrap and keep aside for 1/2 hr. Roll out the dough and cut circles with a cutter and cook on tawa with butter.
For the filling
Oil - 3 tbsp
Onions - 1/2 cup chopped
Tomatoes - 2 ( blanched n blended)
Rajma - 1/2 cup
Capsicum - 1/4 cup chopped
Green chillies - 2 chopped
Garlic 4-6 cloves
Coriander leaves  - 3 tbsp
Jeera powder - 1 tsp
Salt - to taste
Red chilli pd _- 1 tsp
Paneer - 100 gms
Spring onions - 1/4 cup
Ketchup - 2 tbsp

METHOD

Heat oil in a pan and add garlic and onions and saute well.
Add chillies, capsicum and cook for sometime and add tomatoes and cook well.
Add rajma, salt and seasonings.
Add coriander and spring onions.
Keep aside.
How to proceed
On a tawa but a tortilla and add the filling and fold and top with sour cream and serve hot.

FOR SOUR CREAM

Hung curd- 50 gms
Cream - 50 gms
Parsley - 2 tbsp
Salt - to taste
Sugar - 1 tsp

Lemon - 1 lime

Mix all the ingredients together...

Veg satay with peanut butter sauce

Believed to have originated in Java, Indonesia, satay sticks typically refer to chunks of marinated meat roasted in skewers. Try this vegetarian version of satay... Baby corn, paneer, cherry tomatoes and bell peppers marinated in sauces... grilled on skewers and served with peanut sauce makes a perfect finger food.

Ingredients

For the satay
Broccoli - 1 pc diced n blanched
Zuchinni - 1/2 cup diced n blanched
Bell pepper - 1 cup diced
Onions  - 1 cup cubed
Cherry tomatoes - 1/2 cup
Paneer -150 gms cubed

For the marination
HP sauce - 50 ml
Tomato sauce - 2 tbsp
Salt- to taste
Pepper - to taste

Method
In a bowl all the prepared veggies and pour the sauces with salt and pepper over it and marinate for about 1 hour. Arrange in a skewer and grill on a tawa with butter.

For the peanut butter sauce
Oil - 1/2 tbsp
Butter 1/2 tbsp
Onion - 25 gms
Garlic - 3-4 cloves
Chilli garlic paste - 1/2 tbsp
Tomato ketchup - 1 tbsp
Peanut butter- 25 gms
Salt and water.

Heat oil and butter in a pan. Add onions, garlic and chilli garlic paste and saute well.
Add ketchup and peanut butter salt and water and cook well.

How to proceed
Put the state on a platter and pour hot sauce over it and serve.

Masoori mehfil with cheesy dip

Ingredients

Masoor dal - 1/2 cup
Grated carrot -1/3 cup
Shredded cabbage - 1/3 cup
Onion - 1 pc
Green chillies - 3-4
Ginger -1 inch
Salt - to taste
Tandoori masala - 2 tsp
Oil -1 tsp
Oil for frying

Method

Soak dal for 5-6 hrs and grind it with chillies and ginger and hang it to drain out excess water.
Now drain water from carrot n cabbage and add to the above.
Add salt and onions.
Heat oil in a pan saute tandoori masala and add to the above mixture.
Half fry the kebabs and press with a katori and slice it.
Deep fry and serve with cheesy dip and onion lacchas.

For the chessy dip

Hung curd - 1/4 cup
Mayonnaise - 2 tbsp
Cheese - 1 cube
Onion chopped - 1 small chopped
Garlic chopped - 3-4 chopped
Oregano - 1/4 tsp
Red chilli flakes - 1/4 tsp
Tomato ketchup - 1 tbsp
Salt - to taste

Mix all the ingredients and whisk it..

Moong dal ka halwa

This halwa is considered auspicious for diwali and holi in rajasthan. It requires a lot of patience and time to saute the dal for this halwa and it requires some extra ghee too though i have tried to make it with minimum amount of ghee... this halwa is usually made in winters as it keeps the body warm... this is a classic rajasthani recipe...

Preparation time - 10 mins
Cooking time - 40 mins
Serves - 6-8




Ingredients

Moong dal- 300gms
Ghee - 225 gms
Yellow food colour - 5-6 drops
Kesar - 1 pinch soaked in
              2 tbsp of warm milk
Mawa - 225 gms
Sugar - 250 gms
Water - 1 cup
Chopped almonds 8-10(chopped)

Method

1.Soak the dal for 5 -6 hrs.
2.Grind it well.
3.Heat ghee in a heavy bottomed pan.
4.Now switch off the flame and when warm put in the dal and switch on the flame.
5.Now we cook it in low flame continuously stirring it till the ghee separates and we get an aroma of  the roasted dal.
6.Now add the colour and saffron and stir for some time.
7.Add mawa and cook for 5 mins and keep aside.
8.Now heat a wok and add water and sugar.
9.Add 6-7 strands of saffron and cardamom.
10.Make 2 string chasni and switch off the flame and mix the prepared dal mixture and mix well.
11.Garnish with almonds and serve...
Happy eating ..

 

Note Step 1 - step 6 can be done and kept in a  refrigerator for 2-3 days and rest part can be done on the day of consumption.

Red sauce or salsa sauce

Ingredients

Tomatoes - 7 - 8
Dry red chillies - 16-17
Garlic 5-6 cloves
Ginger - 1 inch
Tomato ketchup - 4 tbsp
Vinegar -  3 tbsp
Sweet chilli garlic sauce - 1 tbsp
Oil - 1 tbsp
Salt - to taste

Method
Boil the tomatoes and chillies together.
Remove the peel of boiled tomatoes.
Add garlic and ginger with the tomatoes and chillies and grind to a fine paste.
Heat oil in a pan and add the paste and cook for some time.
Add vinger and sauces and salt and cook till properly cooked.

Moong dal tori ki sabji.

A very healthy, simple and low oil veggie. A perfect vegetable with hot rotis. Very good for children too and tastes yummmy ...

Ingredients

Tori (ridge gourd) - 1/2 kg
Moong dal - 1/2 cup  
(soaked for 1/2 an hour)
Green chillies - 2 slit in pieces
Oil - 1 tbsp
Salt - to taste
Red chilli pd - 1 tsp
Dhaniya powder - 1 tsp
Cumin seeds- 1/2 tsp
Haldi - 1/2 tsp

Method

Heat oil in a wok.

Add cumin seeds and green chillies.
Add tori and cook for 5 mins.
Add moong dal, salt and haldi and cover the wok with a plate on a low flame till the dal and tori is tender.
Now add chilli powder and dhaniya powder and cook for next 2 mins on a high flame.
Serve hot with chapatis.

Veg parshiani...

A very tasty and easy rice based bake...The perfect combination of creamy and cheesy white sauce mixed with rice and hot and spicy red sauce in vegetables.You can add the vegetables according to your taste.

Ingredients

Rice- 2 cups ( cooked)

White sauce - 3 cups ( not very thick)
Herbs - 2 TSP ( oregano or mixed herbs)
Chat masala - 1/2 tsp
Cheese - 2 cubes

Red sauce - 2 cups 

Oil - 2 tbsp
Mixed vegetables - 1 cup ( chopped and blanched)
Vegetables( carrot, beans, zuchinni, peas)
Onions - 3 minced
Capsicum - 2 minced

For the garnishing
Onion - 1
Tomato - 1
Capsicum - 1
All sliced and coated with black salt

Method

Take a wok and prepare the white sauce and grate 1cube of cheese into it.
Add herbs and chat masala.
Add rice and mix well and keep aside.
Heat oil in a wok, add onion and capsicum and fry for sometime.
Add the mixed vegetables and cook for some time.
Now add the prepared red sauce.
Add salt if needed.
Add some water if the red sauce is very thick.

For the layering
Grease a bake dish.
Put a layer of prepared rice and then a thick layer of red sauce mixture.
Top it again with a thin  layer of rice.
Grate cheese over it and garnish with sliced capsicum, onions and tomatoes.
Bake it in a preheated oven at 150* for 10-15 mins.

Kheer Anand

Kheeranand is a Rajasthani dessert. It is basically a sweet rice cooked in milk. It has double the quantity of rice as to that of kheer and rice is fried in ghee which enhances the taste of this dessert.. An authentic rajasthani  flavour...

Ingredients

Basmati chawal - 250 gms
Ghee - 200 gms
Sugar - 250 gms
Milk -  1 kg
Kesar - a few strands soaked in milk
Almonds -  25-30 chopped
Cardamom powder - 1/2 tsp 

Method

Heat ghee in a heavy bottomed pan and keep the flame from low to medium and put the basmati chawal and stir fry  till the rice becomes white opaque.
Then we add milk and and keep stirring it for sometime.
Now add cardamom powder and almonds and cook on medium heat for some more time.
Then add sugar and mix properly and cook till the milk is absorbed.

Stuffed buns..

Stuffed Buns

 

The step by step process of making these buns with flour, yeast, butter and other ingredients. Nobody can beat the taste of these freshly baked buns which comes right out of the oven to your plates... These buns are an ideal snack for your teatime or picnic times... I have tried them with different kinds of stuffings and shapes.. I bet... u cannot stop at one.. HAPPY EATING..

 

Makes: 6 stuffed buns

 

Ingredients

11/2 cups flour, maida

1/2 cup warm milk

1/2 tsp salt

1/2 tsp sugar

3/4 tsp yeast

1 tbsp butter

Sesame seeds

Little milk to brush the top of the bun

 

Method

Mix warm milk and sugar, add yeast, give a gentle stir with spoon.

Cover and leave it for 5 to 10 mins until it froths.

Add butter to the flour,mix.

Add yeast and start mixing with your hands.

Knead this for 10 mts till soft

Cover the dough with a wet cloth and keep it in a draft free place. (In a switched off oven or some warm place).

Take it out after an hour or two depending upon the weather. It should be double in size.

Punch down all the air from the dough and knead again for 5 mts.

Divide into 6-7 equal balls.

Place in a greased tray and cover with a wet cloth and leave for 10 mins.

Spread some dry flour on the surface , and roll each one into a rectangle.

At one end put little sauce, stuffing and the cheese.

Leave space in between.

At the other end , leaving the edge intact make cuts with a sharp knife.

Start rolling from the stuffing side into a tight roll, tucking the sides,so that the filling does not come out.

The cut side should come on top of the roll.

Touch the edges with finger dipped in water or with a brush.

Tuck the edges well.

Put it on greased tray, with the cut side on top.

Repeat the same method for all.

Milk wash the rolls and sprinkle sesame seeds.

Cover and keep for another 30 mts .

Preheat the oven and bake them at 180 c for 20 - 25 mins till they turn golden.

STUFFINGS

1.POTATO FILLING..

For this we make the masala as that of samosa filling..
Ingredients

1 tbsp. oil
1/2 cup finely chopped onions
1 cup boiled , peeled and mashed potatoes1 cup boiled green peas
1/2 tsp green chilli paste
1/2 tsp ginger (adrak) paste
2 tsp lemon juice
salt to taste
2 tbsp chopped coriander (dhania)

1/2 tsp amchur

 

Heat the oil in a pan, add the onions and sauté till they turn translucent.

Add all the remaining ingredients, except the coriander, and mix well.

Cover and cook for 5 minutes on a slow flame.

Remove from the flame, add the coriander and mix well.

 

 

2. TAWA PANEER FILLING

Ingredients
1 tbsp oil
1tbsp butter
1/2 cup finely chopped onions
1 cup boiled , peeled and mashed potatoes
1 cup grated paneer
1/2 cup chopped tomatoes
1/2 tsp green chilli paste
1/2 tsp ginger (adrak) paste
1 tbsp pav bhaji masala
2 tsp lemon juice
salt to taste
2 tbsp chopped coriander (dhania)

Heat the tawa, add chilli ginger paste, add the onions and sauté till they turn golden.

Add tomatoes,and mix well till they are soft.

Add some butter and pav bhaji masala and mix well.

Remove from the flame, add the coriander and mix well.

In a bowl mix potatoes and paneer and the prepared tawa masala and mix well.

 

Note: If we donot want to make these fillings we can just spread some ketchup, cheese, seasonings and chilli flakes and roll...

Kheer

INSTANT KHEER


Kheer is a traditional dessert in India and no one can ever imagine a festive season without it. It involves a long process of simmering milk with rice till the rice is cooked and milk turns pink and thick. But here is a simple way to make kheer with the left over rice and condensed milk..... Giving  out the same aroma and flavours....

Preparation time-5 mins
Cooking time- 10 mins
Makes- 4 serves

Ingredients
Milk --1 glass
Amul mithai mate - 1/2 cup
Sugar - to taste
Kesar - few strands
Elaichi powder - 2 pinches
Cooked rice- 1/2 cup
Almonds(chopped)- 5-6 pcs

Method

1.Heat the milk in a heavy bottomed pan. 2.Add kesar.
3.Boil for 8-10 mins.
4.Add amul mithai mix and boil for another 5 mins.
5.Add elaichi  powder and chopped almonds.
6.Add cooked rice and boil for 2 mins.
7.Garnish with almonds and serve

Pitta breads..

PITTA BREADS

I was never good at baking.... but now it seems soo easy and i just enjoy baking with these simple recipes... it is low calorie and it tastes yummm.... i will let u know about its variations in my next post...we can fill these pitta breads and even eat them baked with butter or dips of your choices.... it is a wonderful snack..
Pitta bread is served at about every meal in Middle East.It can be used to make delicious sandwiches in the pockets... they r usually baked or made inbrick ovens but this recipe helps u to make them on tava... 



Makes:12-13 pitta breads

Ingredients 

11/2 cup maida
11/2 cup atta 
1/2 tsp salt

11/4 cup warm water
1 tbsp dry yeast
1 TSP sugar

1 tbsp refined oil

Method:

Take 1/2 cup warm water, add sugar, add yeast, stir it and cover it till it forth
Cover and keep till it froths. 

Take a big bowl, add the flour , salt , refined oil and ready yeast,add warm water and make a soft dough.  Add little extra flour if required. 

Knead it well for 5 minutes

Oil the bowl and put the dough in it . Cover with a wet cloth. 

Leave it for 1-2 hours in a warm place. it will be doubled depending on the weather.

Once doubled..take out, punch and deflate the air . Make medium sized balls . 

Cover with a wet cloth and leave for 15 mins.

Dust the working area and roll out like thick chapatis. 

Preheat oven...micro or normal ..at 250 c  and  bake till it fluffs up and have a light golden brown color.
We can store them for 2-3 days in a fridge wrapped in a plastic bag.
We can griddle them on tava also with butter and serve.

Chola kulcha... (Homemade stuffed pita bread with chola..)

Ingredients:
For the cholla

Kabuli chana- 2 cups

Chocolate modak

CHOCOLATE MODAK 

For every celebration we have chocolates... So why not celebrate ganpatis bday with yummy chocolate modaks

Preparation time: 10 mins
Cooking time : 35 mins
Makes : 21 modaks

INGREDIENTS

For the cake:

Bourbon biscuit - 1 pkt
Eno - 1 pkt
Milk - To make the batter

For the praline:

Sugar - 1 cup
Chopped nuts - 2 cups

For the outer covering:
Dark chocolate
Coloured vermicelli or coloured balls for garnishing

METHOD

For the cake 

Powder the bourbon biscuits in a mixer.Take the powder out in a bowl.Add milk and mix properly to make a smooth cake like batter.Add 1 packet of eno to it and microwave it for 4 mins.

For the praline

Heat a non-stick frying pan.Add sugar and mix gradually till it melts on a low flame. Now add the nuts and mix properly.Switch off the flame.Take it out on a greased tray and let it cool.After cooling break it into small pieces.

Now mix the chocolate cake and praline pieces together and bind it in the shape of modaks .Melt the chocolate in a double boiler adding 2 tbsp of milk to it.Dip the modaks in  melted chocolate and place it on a greased butter paper.Garnish it with coloured balls or coloured vermicelli and put them in the refrigerator for setting for at least 2 hrs.
Wrap it in coloured paper and serve it with a smile....
Happy eating and enjoy gifting.....

          

Ukadiche or steamed modaks

STEAMED MODAKS OR UKADICHE

Steamed modak are considered to be  Ganesha’s favourite. Here is the Modak recipe, of rice flour shells filled with a succulent mixture of jaggery and coconut. Ganesh chathurthi celebrations are so incomplete without them..

Preparation Time: 15 mins
Cooking Time: 30 mins
Makes 21 modaks

INGREDIENTS

For The Dough
2 cups rice flour (chawal ka atta)

For The Filling 1 1/4 cups grated jaggery (gur)
2 cups freshly grated coconut
1 tbsp poppy seeds (khus-khus)
1/2 tsp cardamom (elaichi) powder

OTHER INGREDIENTS

1 tsp ghee for kneading and greasing

METHOD

For the dough
Boil 1¾ cups of water in a deep non-stick pan.Place the rice flour in a deep bowl and add the boiled water gradually. Mix well using a spoon in the beginning and then knead into a soft and smooth dough.Cover with a lid and keep aside for 10 minutes.

For the filling
Heat a deep non-stick pan, add the jaggery and cook on a slow flame for 1 to 2 minutes or till the jaggery melts, while stirring continuously.Add the coconut, poppy seeds and cardamom powder, mix well and cook on a slow flame for 4 to 5 minutes or till all the moisture evaporates and the mixture thickens. Keep aside to cool slightly.Divide the filling into 21 equal portions and keep aside.

HOW TO PROCEED

Knead the dough once again using ½ tsp of ghee and keep aside. Make small balls from the dough. Roll the balls till smooth in your palms. You can also apply some water on your palms, while rolling the balls. Keep the balls covered with a kitchen towel. The balls should not have cracks. They should be smooth in appearance. Take a ball and flatten it with your fingers or on your palms, to a round disc or a shallow bowl shape. you can apply ghee/oil in your palms, while flattening.. Place the modak filling in the center. Press the edges, you can also press the edges first and then add the filling. Bring together all the edges and join them. Remove the extra portion of the dough from the top, if any. Shape and taper the top of the modak with your fingers. You can also use ready modak moulds. They are usually available in shops and market some days before ganesh chaturthi festival in different sizes.
  Place a steamer plate in a steamer and place a banana leaf on it.Moisten all the modaks with little water using your finger tips.Place 10 modaks on the banana leaf and steam on a medium flame for 10 minutes.Repeat step 10 to make 11 more modaks in 1 more batch.Serve warm.

These can last for 2 days and if kept in a refrigerator can last upto 3 days.

Besan laddus

Happy Ganesh Chathurthi ..... Modak platter for my ganpati...

BESAN LADDUS

Besan laddu is an Indian dessert made during festive times.. It is very popular in all over north India ...

Preparation Time :  5 mins.

Cooking Time:  10 mins.

Makes 7 laddus.

INGREDIENTS

3/4 cup (100 grams) besan  coarsely ground

3/4 cup (100 grams) powdered sugar

1/3 cup (60 grams) ghee

1/4 tsp cardamom (elaichi) powder

2 to 3 drops saffron colour

METHOD

Mix together the sugar and saffron colour and keep aside.Melt the ghee in a kadhai, add the gram flour and cook over a low flame stirring continuously till it is golden brown in colour.Add the cardamom powder and mix well.Remove from the fire and pour onto a plate (thali). Cool completely.Mix together the gram flour mixture and sugar.Divide into 7 equal portions and 

shape into laddus.

Mango Yogurt

Mango Yogurt

This unusual combination of yogurt and mangoes gives an unbeatable flavour to this dessert. Easy to make and involves no cooking. Even your little ones can help you with this dish.


Ingredients
Hung curd - 2 cups ( amul taaza curd is preffered and to hang curd we just put the curd into a muslin cloth and hang it till its thick)
Mangoes - 2
Sugar to taste
Vanilla essence - 2 drops .
Method
Cut half mango into very small pieces and keep aside and take the pulp out of the rest mangoes.
Put the hung curd into a bowl and add the pulp and sugar according to the sweetness of the mango.
Add vanilla essence and mix well.
How to serve.
Take serving bowl or a small shot glasses and put some chopped mangoes into it.
Now pour the flavoured yogurt into it.
Garnish it with chopped mangoes.
Serve chilled or we can freeze it also and serve as frozen yogurt.

Pineapple Georgette

Pineapple Georgette

Fresh tangy pineapples and sweet custard together makes this delicate dessert. The jelly and the fresh cream adds a perfect flavour to this yummy delicacy....

Preparation time:15 mins
Cooking time: 35 mins
Serves: 5 bowls

Ingredients

Pineapple - 1 medium sized whole (ripe)
Cinnamon - 3-4 sticks
Sugar - to taste
Vanilla essence - 3-4 drops
Fresh cream - 1/2 cup

For the custard
Vanilla custard powder - 2 tbsp
Milk - 1/2 litre
Sugar - 3 tbsp.

 Mix the custard powder with 3tbsp of milk taken from 1/2 litre of milk to form a paste.

Boil the remaining milk and then add 3 tbsp of sugar.

Add custard paste slowly to the boiling milk and stir continuously for 2 mins.

Let it cool and set.

For the jelly
Raspberry jelly,strawberry jelly or orange jelly to be set as per instruction on the packet.

Method
Scoop out the pineapple without damaging the outer cover.

Now in a heavy bottomed pan we put the scooped pineapple and cinnamon sticks and boil till the water dries.

Now we add sugar aacording to the sweetness of the pineapple.

We now add vanilla essence and mix properly and switch off the flame.

Finally in a bowl we add the cooked pineapple, custard and jelly. Mix properly and fill the pineapple cover.

Top it with cream and garnish with jelly and serve chilled.