This is such a simple dish to prepare when u r too hungry for a evening snack.
1) 1/2 cup chopped green capsicum/bell pepper
2) 2 cups frozen corn or fresh corn
3) 1/2 tsp salted/unsalted butter
4) 1/4 tsp powdered Black pepper
5) 1/2 lemon juice
—Heat a non-stick pan on medium high. Add the butter, once it starts to melt toss in the chopped capsicum.Let it fry for 1 to 2 mins in the butter. You need the capsicum to be half cooked, than they taste good
—Now add the corn and mix thoroughly with the corn. Add the salt and black pepper and saute for 5 to 6 mins or till u see the corn roasted a bit.
—Serve with a dish and sprinkle with lemon juice.You are ready to eat.
Thought of doing something quick and easy sweet.Hence gajar ka halwa………quick and easy.
—-10 grated carrots
—-2 cups of sugar
—-1/2 cup of condensed milk
—-1/2 cup evaporated milk
—-1/4 tsp elichi powder
—-2 tsp of ghee
—Heat pressure cooker, add 2 tsp of ghee.Once the ghee is heated add the grated carrot and saute it for 2 mins.
—Let the carrot become translucent for a while than add sugar, condensed milk, evaporated milk,elichi powder and mix well.
—Close the pressure cooker lid and let it whistle for 3 blows.Let the gajar ka halwa cool and serve.
I had already posted a 1st version of chole, but guess found a second one as well. This is the drawback of preparing food every day.You tend to think to do something different with the same ingredients. So here is how it goes:-
1) 1 cup overnight soaked chole(chick peas)
2) 1 medium size chopped onion
3) 2 medium size tomato
4) 1 tsp giner-garlic paste
5) 1/2 tsp turmeric powder
6) 1 & 1/2 tsp chole masala
7) 1 tsp salt
8) 1/4 tsp green dried fenugreek seeds
9) 1 Bay leaf
10) 1/2 cumin seeds
11) 1 tsp oil
—-Boil the soked chickpeas along with a 1tsp chole masala and 1 bay leaf. Adding the chole masala while boiling flavours the chickpeas. You don’t have to boil a lot later to give the bland boiled chickpeas the flavour.Boiling the soaked chickpeas along the chole masala does the trick and gives the bland chole a nice flavour.
—-In a non-stick pan, heat 1 tsp oil.Add cumin seeds, once the cumin seeds brown add the chopped onions and let them brown.Once they turn brown add tomato’s and ginger-garlic paste along with turmeric.Fry till oil separates from the onion and tomato mixture.
—-Let the mixture cool and grind it to smooth paste. Again, heat oil in a non-stick pan.Add the tomato -onion paste along with the boiled chickpeas. Add the 1/2 tsp chickpeas, salt and let the mixture boil for 5 mins.
—Just when you are about to turn of the heat add the crushed fenugreek seeds and mix well.
Your chole are ready to be served along with either hot rice to puri.This version tastes better than the earlier one that I have tried.
If you are anywhere near to be a tomboyish outlook in life or are 2 busy to cook or just started to cook(like me) you need few important things in your kitchen cupboard.I know they would sound too many to start with but trust me you would thank me for the advice later on.My capabilities in Kitchen ended applying butter to bread…..so u know my research about what you should have and my 1 year of cooking experience gives me the insight.Such a fancy statement!!!!!!!!.You can also take a trip to near by store, stroll around the kitchen section for the appliances and you would know what to buy.Fire was discovered and cooking closely followed to be known to man. With this discovery was the advent of different foods. They bloomed and paved the way to a more delicious human life. Menus are even cultural replica of different countries.
1. Pots and pans:-A must. Basic non-stick pots and sauce pans. U need to buy the best brand your pocket would afford, as low quality wouldn’t give the performance. Worst is they have horrible health effects.As a beginner we don’t know how to control the level of heat that needs to be provided for the food to get cooked, hence this is a must.Apart from health, you may burn out the food. Have to ever experienced the food u r cooking is burning out rather than cooking form inside.Its because of the pans.Non-stick pan intervenes at this cooking v/s burning by reducing the burning time of the food.Having said that if you keep your food for 1/2 hour, not only the food but the whole house would be burned.
2. Wooden stirrer and silicon spatula:- This would help to keep away the occasional heat burns that u get from a normal/steel Spatula. Its a must that these Spatula and wooden spoon are long handled.For a non-stick pans, wooden spatula helps in maintaining the non-stick coating, hence better life line for your pans.
3. Recipe Book:- Dont try to learn all the recipe in one go, it wont solve the purpose. Keep handy a recipe book which has some basic dishes that like to experiment.If not a recipe book than an online website/friend will also do.The good part is these recipe book/on-line website give away DO’S and DONT’S about making the recipe, which will help you in long run.
4. Miscellaneous equipment:-
* Good pair of Knife:- Its important you have assorted knifes which help cut different kind of vegetables and meats
*Bottle Opener:- If you can manage with a knife than you will fine
*Set of measuring cups
*A set of mixing blows
*Food scales to weigh
*Blender or magic bullet (what ever to call)
5.Spices :- Once you go through a recipe understand the spices needed. Buy these spices depending on the quantity you require for present and further cooking.Example:-For indian cooking. black salt used while preparing chat is used in lesser quantity.So buy a smaller bag of indian salt. Bay leaf, cinnamon, cloves required for biryani is very minimal-hence restrict your quantity.In Chinese,we usually use a pinch of ajinomoto – dont buy a 1/2 kg of ajinomoto.Pepper extensively used to garnish our salads- you can buy a medium sized bag of pepper. So i guess by now you got my point.
Tomato dal is an effortless and appetizing main course dish. This is a very common and basic preparation in Andhra cuisine. The combination of tomatoes and dal gives a wonderful flavor to the dish. When you are in a dilemma about making curries, this is an easy dish to fall back. This dish, with a dollop of ghee in hot rice along with avakkai pickle makes a lip smacking combination.
- Toor dal boiled- 1cup
- Tomatoes- 3 nos
- Onion- 1no
- Green Chilies- 2nos
- Turmeric powder- 2tsp
- Red chilly – 1tsp
- Oil- 1tbsp
- Mustard seeds- 1tsp
- Curry leaves- few
- Salt- as per taste
- Pinch of Hing
- 1 &1/2 tsp ginger-garlic paste
- Wash and cut the tomatoes into medium size pieces. Wash yellow lentil with plenty of water. Boil it and let it rest for a while. Cook till 3 whistles. Turn off the flame and wait until the pressure go off.Heat a non-stick pan, add oil.Once oil is heated add mustard seeds. Let them splutter than add hing,ginger-garlic paste, onion.Saute until onions are slight golden brown.Now put the chopped tomatoes, yellow lentil, turmeric, chopped green chillies and two cups of water in the non-stick pan. Let it cook for 5 mins than add salt, chopped coriander leaves. Let cook on a medium flame for about 5 minutes. Turn off the heat. Heat oil in a pan for seasoning and add mustard seeds and cumin seeds. Let them splutter. When they start to splutter add red chilli, hing and curry leaves. And stir for another few seconds. Remove from the flame and pour over the cooked tomato dal. Mix well and serve with hot steamed rice or roti.
Coconut chutney is the basic dip which goes well with idlis and dosas.Here is how i prepare….
1) 1/4 cup shredded coconut
2) 3 to 4 green Chilli
3) 1 tsp of tamarind pulp
4) 3 stick of curry leaves
5) 1 tsp salt
6) 1 cup bengal gram
7) pinch of asafoetida powder
8) 2 red chilli
9) Curry leaves
10) 1 tsp urad dal
Put coconut, green chillies, bengal gram dal, curry leaves, tamarind, salt and little water in a blender and blend it to smooth paste.Remember the paste should not be too runny.Ensure the bengal gram is more than coconut.If possible sauté the green chilli before putting them in blender, this way the rawness of green chilli reduces.
Heat a non-stick pan, add oil for tempering. Once oil is heated add mustard seeds. Once they splutter, in goes asafoetida, red chilli, urad dal and curry leaves. Sauté till the urad dal turns brown and pour it over the chutney.Mix well before serving. The Urad dal in the tempering gives a very good crunchy taste
Unlike usually French toast which we make it at home, this one is more of sweet version and simple to its core.Of all the recipes that i have surfed across i decided to try Nigella lawson’s recipe.Gosh her recipes are so simple and tasty. This is the 1st Nigella lawson recipe that i tried…..and boom it came out v v v well.
Here is what you need:-
1) 1 egg per a bread slice ( so if you are making for 4 bread use 4 egss)
2) 2 tsp vanilla extract
3) 1 slice of Bread (stale one is better)
4) 250 gms of caster sugar for dusting
5) 250gms of strawberry
6) 4 tsp of sugar for strawberry for sauce
7) dash of lime
8) 2 tsp milk
–Beat egg, milk and vanilla extract together . Spread it on a plate.
—-Cut the bread slices into two pieces. Soak the bread into the beaten egg.
—-Mean while the bread is soaked its prepare our sauce.Get you sauce ingredients
—-Put all the ingredients in a blender and blend it. Please ensure you don’t add any water as strawberry has a lot of water content by it self.You sauce is done.
—-Now turn the bread to other side.
—Toast the bread on a non-stick pan to golden brown. Deep the toasted bread into caster sugar and place it on a plate.Pour the strawberry sauce on top of it ans you are ready to go……..