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Tuesday, September 28, 2010

Gobi Manchurian (Cauliflower Manchurian)

 







Method:
1.In a bowl add all purpose flour, corn flour, 1tsp garlic paste,1 tsp ginger paste,
  1 tsp black pepper, salt and 2-3 drops hot sauce, water and make paste.
2. Add cauliflower florets into the paste and marinate for 10-15 minutes
3. Heat oil and deep fry cauliflower.
4. In a separate pan add 2 tbsp oil saute onion garlic until light  golden brown.
5. Add bell pepper, onion, green chili and tomato and cook for 1 min ( don't over cook)
6. Now add soy sauce, ketchup, hot sauce, ajinomoto in the pan and cook for a minute.
7. Mix cauliflower florets into the sauce and mix to cover all the florets evenly.
8. Garnish with cilantro and green onion. Server hot.


Monday, September 27, 2010

Batata poha/ pauva ( Beaten Rice with Potato)




Poha( beaten rice) 2 cups
Potato            1 medium size
Onion             1 medium size
Green chili      2 small
Peanut            8-10 pieces ( optional)
Cashews         8-10 pieces (optional)
Raisin             8-10 pieces (optional)
Curry leaves    3-4 leaves
Sugar              3 tsp
Salt to taste
Mustard seed    1 tsp
Cumin seed      1 tsp
Turmeric powder 1 tsp
Lemon juice         2 tsp
Cilantro for garnishing
Pinch of asafetida


Method:

1.  Wash the poha under tap water in a bowl  and transfer it to a sieve ( so the water can drain out properly) and keep it aside
2.  Heat the oil in pan and add mustard seed and let it splutter. After the mustard seeds start crackling add cumin seed and asafetida
3.  Add Cashews, Raisin, Peanut and curry leaves stir for half a minute .
4.  Sauté onion into this oil mixture and let it turn light golden brown.
5.  Add potato and cook it for about 4-5 min or until potato cooked completely
6.  Now add poha into this potato and onion mixture. Add salt and sugar and mix very gently.
7.  Cook it on medium flame for 5 min and in between stir one or two time to mix everything together.
8.  Squeeze lemon juice, garnish with cilantro and serve hot.

Quick and Easy Homemade Pizza








Ingredients:

For Pizza Base:
Bisquick Flour      2 cups
Hot water           1/4 cup

For Sauce:
Tomato Sauce      8 oz can
Onion                 Small finely chopped
Garlic paste        1 tsp
Red Pepper flake1 tsp
Italian seasoning  1 tsp
Sugar                 1 tsp

Toppings  vegetables of your choice
mozzarella cheese   1 Cup

Method:

For Sauce:

1. Take 1 tsp Olive oil in a pan and saute onion and garlic until light golden brown
2. Add Tomato Sauce, sugar, Italian Seasoning and Red Pepper Flakes.
3. Cook on medium flame for 5 minutes and  stir continuous .
Now, take the sauce from the heat and let it cool down mean while lets prepare pizza dough

for Pizza dough

1. In a large bowl take mix flour and HOT water. ( make sure the water is hot).
2. Mix everything with spetulla and then kneed with hand for 4-5 mins.
3. As soon as done with kneeding roll it in to large round circle.
4. Pinch the side little bit to form a little bit thick layer than the whole pizza.

Now lets prepare pizza

1. Spread pizza sauce on the pizza base and add 3/4 mozzarella cheese.
2. Add topings of your choice and cover with rest of the cheese and put it in the over to bake at 370 degree for 45 minutes.

 Note: If you don't want to make sauce at home you can buy readymade sauce from the market. 

Saturday, September 18, 2010

Magas / Besan Burfi (chick pea flour Burfi/ barfi)




Ingredients:
1 cup Besan ( chick pea flour)
1/2 cup Ghee (Clarified Butter)
1/2 Cup Sugar
1 tb spoon milk
1 tea spoon ghee
1/2 tsp cardamom powder
Sliced Almond to garnish

Method:
1. Let's prepare besan flour first. Add 1 tb spoon milk and 1 tsp ghee in to the besan flour.
2. Mix all together nicely and rub in between the palm to make sure there is no lumps remain. All you need is grainy texture.
3. Take a sieve with a big hole and rub the besan flour on the sieve with very little bit  pressure.
4. you will get very nice grainy texture flour.
( if you don't want to go through the whole procedure, you can buy ready made 'laddu besan' flour from market.)
5. Heat ghee on a pan and add besan flour in it.
6. Keep the heat on mid to low flame and stir continuous.
7. After 10-15 min of stirring you will see the ghee is coming out of the flour and your flour is very light and fluffy. That is the sign of you flour is done.
8. Switch off the heat and stir it gently to cool it down.
9. Now, add sugar in it. Make sure the mixture should not be very hot.
10. Add Cardenas powder to the mixture. and pour it into an ungreased plate.
11. Garnish with sliced almond and let it cool down. ( you can put it into the refrigerator to cool down)
12. After half and hour take it out from the refrigerator and make a square pieces with  knife.
13. Take out the pieces from the plate gently. First line will not come out that good but after that you can take all the pieces will come out easily.

Tuesday, September 14, 2010

Garlic Paste

How to make and store Garlic Paste


Watch the video here:





Ingredients:

Garlic 4 big  bulbs
Salt 1/3 Cup
Oil 1/3 Cup


Method: 
1. Peel and Crush the garlic into the blender and make a fine paste
2. Add Oil and Salt in it and mix it very well
3. Transfer it in the air tight container and refrigerate.
4. It will stay fresh in refrigerator for up to 4-5 month. You can also freeze it in the freezer, it will stay fresh in the freezer for 6-7 month .

Note: As salt and oil are good preservative it will not change the color and taste in the freeze or freezer. You can also store at room temperature outside for a 15 days.

Sunday, September 12, 2010

Khichu / Papdi No Lot ( Steamed Rice Flour Spicy Cake )



Watch my video for khichu / papdi no lot




for more recipes and videos please visit my channel on YouTube and subscribe.


https://www.youtube.com/user/Rinkusrasoi


Thank you.


Khichu recipe


Ingredients:
 Rice flour...............................1 cups
Water.....................................2 cups
Green chili paste......................1 tea spoon
Papad kharo(baking soda).......1 tea spoon
Cumin seeds............................1 tea spoon
Sesame seeds..........................1 tea spoon
Salt to taste


Method:
1. Boil water in a heavy bottom pan. After the water gets hot add cumin seeds and salt in it.
2. Add papad kharo, sesame seeds in the water and add green chili.
3. As soon as you add green chili add rice flour into the water and keep the heat on low flame.
4. Stir well with a wooden spectuala make sure all the flour and water mix well.
5. After mixing it well take it off from the stove and let it cool for a minute.
6. Take a greased plate and spread the rice flour mixture in the plate and steam it in double boiler ( dhokla maker)
7. Enter toothpick and if the tooth pick comes out clean that mean it is cooked properly.



8. Now make pieces and serve Khichu with sesame or peanut oil.





Friday, September 10, 2010

Wednesday, September 8, 2010

Fruits On Pricks (easy appetiser)





Ingredients:

cheese cubes
green grapes /black grapes
chaat masala 1 tea spoon
  

Method
1. insert one cheese cube and one green grapes piece on tooth pick.
2. Finish with all the cheese cube and grapes and arrange it on a dish and keep it in refrigerator.
3. sprinkle some chaat masala when its ready to eat.

( you can use black/ purple grapes too but perticular with cheese cube green grapes taste better)

Monday, September 6, 2010

Weight (Mass)

1/2 ounce = 15 grams

1 ounce = 30 grams

3 ounces = 85 grams

3.75 ounces= 100 grams

4 ounces = 115 grams

8 ounces = 225 grams

12 ounces = 340 grams

16 ounces  =1 pound or 450 grams

Dry Measurement Equivalents

3 teaspoons = 1 tablespoon = 1/2 ounce = 14.3 grams

2 tablespoon = 1/8 cup = 1 ounce = 28.3 grams

4 tablespoons = 1/4 cup = 2 ounces = 56.7 grams

8 tablespoon = 1/2 cup = 4 ounces = 113.4 grams

12 tablespoons = 3/4 cup = 6 ounces = 170 grams

Volume (dry) mesurment


1/8 teaspoon = .5 ml

1/4 teaspoon  = 1 ml

1/2 teaspoon =  2 ml

3/4 teaspoon  = 4 ml

1 teaspoon =  5 ml

1 tablespoon = 15 ml

1/4 cup = 59 ml

1/3 cup = 79 ml

1/2 cup = 118 ml

2/3 cup = 158 ml

3/4 cup = 177 ml

1 cup = 225 ml

2 cups or 1 pint = 450 ml

3 cups = 675 ml

4 cups or 1 quart = 1 liter

1/2 gallon = 2 liters

1 gallon = 4 liters

Liquid Measurments and Conversion

Volume(Liquid)

2 tablespoons = 1 fl. oz 30 ml

1/4 cup  =2 fl. oz 60 ml

1/2 cup = 4 fl. oz 125 ml

1 cup = 8 fl. oz 250 ml

1 1/2 cups = 12 fl. oz 375 ml

2 cups or 1 pint = 16 fl. oz 500 ml

4 cups or 1 quart = 32 fl. oz 1000 ml or 1 liter

1 gallon  = 128 fl. oz = 4 liters

Thursday, September 2, 2010

Spinach Pulao/Pulav (Spinach Rice)

Ingredients:

Chopped Spinach     3 cups
Cooked Rice    2 cups
Onion        1 Medium Size
Garlic Paste    1 tea spoon
Ginger Paste    1 tea spoon
Green Chilly paste    1 tea spoon
bay leaf        2-3 pieces
cloves        3-4 pieces
black peppercorn    4-5
cinnamon     1 small stick
cumin seeds    1 tea spoon
baking soda    pinch
salt to taste

Method:

1. Boil spinach in hot water for 1 min. Add pinch of baking soda in to water ( so spinach will stay green)
2. Drain the hot water and transfer spinach in ice cold water. leave it for 1 min in cold water.
3. Remove spinach from water and make paste in blender.
4. Heat 2 Tb spoon oil in a pan and add cumin seed, bay leaf, cloves, peppercorn and cinnamon.
5. Now add ginger, garlic and green chili paste.
6. Let the cumin splutter then add spinach paste.
7. Add salt and cook for 2-3 minutes. ( Don't over cook it otherwise spinach will change the color)
8. Now add rice into the spinach gravy and mix very gently. Make sure to mix it very well.
9. Cook for 2-3 minutes and serve hot.

Wednesday, September 1, 2010

Vegetable Manchurian

Ingredients:
For manchurian balls
Cabbage 1 small size
Carrot 1 medium size
Onion 1 medium size
Green Beans 3-4 pices ( optional)
Green chilli paste 1 tea spoon
Corn flour 1 tb spoon
For Gravy
Soya Sauce 2 table spoon
Vinegar 2 tea spoon
Corn Flour 1 tb spoon
Ginger, garlic, green chili finely chopped 1 tb spoon
Green onion for garnishing
Method:
For Manchurian balls
1. Chop gabbage, carrot, onion and green beans ina chopper (finely chopped)
2. Add Salt to the mixture and keep it aside for 10-15 mins.
3. Now, Squish excess water from the vegetable.
4. Add 1 table spoon of counflour (if the mixture is too dry and then in less quantity), green chilly in to the mixture.
5. Make lemon sized ball and deep fry in the hot oil. And drain out excess oil on a paper napkin.
Now for the gravy
6. Heat Oil in a pan ( make sure to put temp on high flame)
7. Add ginger, garlic and green chillies and stir fry for 1 minute.
8. Now add soya sauce and 3-4 cups of water into it.
9. Mix 1 tb spoon of corn flour in cold water and add in to mixture with salt and vinegar.
10. When it starts to thicken little bit add ball in to the gravy and cook for a minute.
11. Searve hot with rice.

Sabudana Vada ( Sago Patties)

Ingredients:
Sabudana (Sago)    1 ½ cups
Potatoes   3 medium sized
Peanuts ( roasted)  1 Cup
Green Chillies   3
Fresh Cilantro( coriander leaves) ¼  Bunch
Lemon Juice   1 tbsp
Salt  to taste
Method:
1.    Oil to deep fry
2.    Method:
3.    Soak the  sabudana ( in enough water to cover it ) for about two hours. Drain out excess water. Boil, cool peel and mash the potatoes.
4.    Coarsely grind the roasted peanuts. Remove stems wash and finely chop the green chillies.
5.    Clean, Wash and finely chop cilantro leaves.
6.    Mix together sabudana, potatoes, peanuts, green chillies and coriander leaves, lemon juice and salt. Mix thoroughly.
7.    Form into sixteen lemon sized balls, flatten between your palms.
8.    Serve hot with green chutney or ketch up of your choice.

Happy Janmastami

Wishing you a very Happy Janmastami / Krishna Jayanti

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