Tuesday, February 14, 2012

Methi Alu Pulao / Fenugreek leaves Potato Pulao



Ingredients :
Basmati Rice : 2 cups
Fresh Methi Leaves chopped: 1 bunch
Potato : 2 chopped 
Onion chopped : 1/2 cup
Tomato : 1/2 chopped
Green chilies : 3
Bay leaves : 3
Cloves : 4
Cardamoms : 2
Cinnamon stick :2 inch
Cashews : 5
Garam Masala : 1 tsp
Turmeric : 1tsp
Salt to taste
Ghee : 2 tbsp
Water : 4 cups


Method :


. Wash the methi leaves and chop Finley and keep it 
  aside and Soak the rice.


. In a Presser cooker heat 2 tbsp of Ghee, Add the
  Bay leafs,Cloves, Cardamom, Cinnamon stick,
  cashews and fry.


. Now add the Onions, green chillies saute it and add 
  the tomato fry for 2 minutes add the methi leaves,
  potatoes and turmeric fry for 5 min in medium heat.


. Now add the rice mix it well and add the water and
  salt and garam masala mix it well and presser cook
  for 2 whistles.


. Now the tasty Methi Alu Pulao is ready to serve with
  Raitha.




Valentine's Day Dark Chocolate Muffins



Ingredients :
All Purpose Flour : 1 1/3 Cups
Granulated Sugar : 1 cup
Unsalted Butter melted : 1 stick (1/2 cup at room temperature)
Eggs : 2
Hot Boiled Water : 1 cup
Dutch -Processed Dark Cocoa Powder : 1/2 cup
Baking Powder : 2 tsp
Salt : 1/4 tsp
Pure Vanilla extract : 2 tsp
Store bought cream cheese frosting


Method :


. Preheat  oven at 375 degrees.


. In a bowl take the hot boiled water and stir it with
  the cocoa powder and keep aside. let it cool to
  room temperature.




. In a bowl mix the flour, baking powder and salt.



. Take another big bowl add the room temperature
  butter and Sugar whisk it like a smooth paste then
  add the eggs and vanilla extract mix it well.




. Now add the flour mix and whisk it well, then add
  the cooled cocoa powder mixture and stir like a
  smooth paste.



. Now place the muffin cups in the tray and fill the 
  batter2/3 cup and bake for about 16 - 20 minutes.



. After 16 minutes place the tooth pick in the center
  of the muffin take it out it comes clean its done.
  Remove the tray from oven and place the muffins in 
  wire rack and let it cool completely.



. Now frosting with store bought cream cheese and 
  decorate with strawberry and serve.



Sunday, February 12, 2012

Oats Onion Pakoda



Ingredients :
Oats : 2 cups
Besan/Gram flour : 1 cup
Rice flour : 4 tbsp
Baking soda : pinch
Cumin seeds : 1 tbsp
Salt to taste
Hot water : 1 cup
Onions chopped : 1 cup
Grated Carrot : 1 cup
Green Chillies: 4 - 5 (make a paste)
Ginger grated: 1 inch
Cilantro : 1/2 cup
Curry leaves : 10 
Oil for deep fry


Method :


. In a bowl take the Oats and add the hot water keep
  it aside for 5 mins.



. Add the all dry ingredients mix it well and add the 
  grated Carrot, Onions, Cilantro, Curry leaves,
  Ginger - Chillie Paste and Salt mix it well with 
  adding little water like a pakoda batter.



. Heat the Oil and drop batter into the hot oil and fry
  till golden brown in medium heat.



. Serve with tea.










Monday, February 6, 2012

Cranberry Chutney (Pachadi)




Ingredients :
Cranberries : 1 cup
Dry Red Chillies : 6 - 7 or add to ur spice
Cumin seeds : 1 tbsp
Roasted Sesame seeds : 2 tbsp
Red Onion : 1
Ginger : 1 inch
Garlic Cloves : 3
Jaggery : 1tbsp
Salt : 1 tbsp
Oil :1 tbsp


Seasoning:
Mustard seeds : 1/2 tsp
Asafoetida powder : 1/4 tsp
Dry Red Chillies : 2
oil : 1 tbsp


Method :


. Heat the 1tbsp of Oil , Add the cumin seeds, Garlic Red
  chillies fry  for 1minute. 



. Add the Chopped onions saute it and add the cranberries 
  let it cook 4 min till it become soft. Switch off the stove and
  let it cool.

  


. In a Blender add the sesame seeds make a powder, No add
  the fried Onions ,Cranberries ,Salt and Jaggery make a 
  paste.




. At last season with mustard seeds,red chillies and
  asafoetida powder.



. Serve with plain rice or chapati, dosa ...