Puri Unde

I learnt this from my husband, he is very good in cooking but he cooks for me very much rarely  L. He was preparing this for krishna janmastami by helping my mother-in-law, after our marriage even I tried to be with him when he was preparing this, as I am a quick learner J now mother-in-law asks me to prepare instead of her son that’s nice na but he is my teacher in this respect.

We think its very difficult to do this unde as most of the times it breaks but let it happen one or two times surely you will feel comfortable preparing third time, nothing to worry as you are quick graspers surely for one shot you will get this.

Here I have used just puri nothing else, additionally you can add, fried gram, dry coconut pieces, groundnut pieces and you can prepare this at any time as early as possible.

Preparation time: 15mins

Cooking time: 5mins

Number of Medium size unde: 10

Ingredients: 

4 cups Puri (Puffed rice)

1 cup crushed Jaggery

1tsp Cardamom powder

Water

Procedure: 

1.     Keep a kadai to heat, add jaggery and 5tsp water to it, stir continuously as jaggery dissolves completely and boiling in low flame.

2.      To make sure syrup is done or not, we can try any of the one method below, preferably first one.

2.1.   In a glass of cold water put a drop of jaggery syrup, if you take it out in finger it should become like a lump and not to stick to fingers.

2.2.   In a glass of water if u put a drop of jaggery syrup it should not disintegrate.

3.     Take a bowl add puffed rice and sprinkle cardamom powder over it mix well.

4.     Later add the prepared syrup immediately as its ready (otherwise it will become hard) and mix well.

5.     Take few drops of water on your palms and rub your palms, take a  ball sized puffed rice mixture with jaggery and tightly press them in your palms so you will get a good shape as a ball (take care while doing this as jaggery syrup will be very hot it might burn your palms).

6.     Then your crunchy puri unde is ready to eat (store them in air tight box to keep them for few days).

Ragi Burfi

I got this recipe from a cookery show, as ragi is very good for health, I thought of giving a try. Ragi burfi is actually a cross of burfi and halwa because as we cut into pieces it looks like burfi but it’s consistency is like halwa. I prepare most of the dishes for my husband because he loves to eat homemade food and he gives a lot of critics as well as suggestions to improve the dish but all the critics and suggestions can’t be accepted. Ha hah ah a…

This recipe really has come out so well that husband loved without any comments and mother-in-law packed to distribute for her friends, all together I felt happy as they loved it.

Preparation time: 25mins

Cooking time: 15mins

Number of Ragi burfi’s: 15

  

Ingredients:

300gms Whole Ragi (Finger Millet)

250gms grated Jaggery

2tsp Ghee

6tsp grated dry Coconut

1tsp Poppy seeds

Water

Procedure:

1.     Soak ragi in water for a night, in the morning wash the ragi again and grind in the mixer with water, later sieve the ground mixture, then will get ragi milk from it and keep the ragi milk aside (we can take out ragi milk twice using same mixture by adding water and grinding again after taking out milk for the first time).

2.     Disslove grated jiggery in a glass of water.

3.     Keep a kadai to heat add the jaggery water as it starts boiling add the ragi milk.

4.     Keep on stirring in a low flame (there is more chances of burning so stir continuously).

5.     As the liquid mixture becomes thick gel, continue stirring add poppy seeds and dry coconut to it.

6.     As the consistency of mixture becomes like dough add ghee to it, mix well.

7.     Grease a plate with ghee and spread the prepared ragi mixture evenly.

8.     After some 30mins as it cools, cut into your desired shapes and serve.

9.     Healthy tasty and mild Ragi burfi is ready to eat.

Palak Paneer Kofta

There was fresh palak leaves at home, using it I want to prepare something delicious on behalf of bandh as all restaurants were closed that day. I got this recipe from a cooking program and did little changes to it, so here is my palak paneer kofta, its very suitable for roti, chapathis. It was so good that I prepared enough quantity but everything finished for breakfast itself. I felt very happy that everyone at home loved to have it again.

Preparation time: 30mins

Cooking time: 20mins

Serves: 6

Ingredients:  

100gms Paneer (Grate and keep aside)

2 bunch Spinach (Palak) leaves

3 big Potatoes (boil, peel the skin and grate)

3 big Tomatoes

4 green chillies

1 inch long Ginger

2 bay leaves

10 Cashews

3 tsp Rice flour

3 tsp Basin

2 tsp red Chilly powder

2tsp Garam masala

1tsp Jeera

½ tsp Sugar

1 tsp unsalted Butter

Salt

Water

Procedure:

Wash spinach leaves thoroughly and strain them.

Take a frying pan, fry the spinach leaves till all the leaves shrink.

For Kofta:

1.     Take a bowl add grated paneer, grated potatoes, red chilly powder, 1tsp garam masala powder, rice flour, basin, 1/4^th part of fried spinach and required amount of salt, mix well and make lemon sized balls.

2.     For deep fry, keep a kadai with oil to heat, add some 5 balls at a time and fry till they turns golden brown.

3.     Follow the same for all balls, keep them aside.

For Gravy:

1.     Grind tomatoes and ginger into fine paste take it out, then grind spinach, green chillies, cashew into fine paste.

2.     Keep a pan to heat add butter followed by jeera and bay leaves sauté it.

3.     Add the tomato ground paste and fry till it changes its color then add spinach paste stir continuously for 3 mins.

4.     Later add 1tsp garam masala, sugar and salt, mix well and fry for 3 mins (add little water if gravy is more thick).

Palak Paneer Kofta:

1.     Before serving add kofta’s into hot gravy and serve with roti or chapathi.

2.  Delicious and finger licking palak paneer kofta is ready.

Baby Corn Bajji

It’s on a week end, as husband and kid at home no mood to go out but want to spend time together by having some hot and spicy snack while watching a movie,  I found few baby corn’s in refrigerator, so here is the Baby Corn Bajji, enjoyed every bite of it, Baby corn bajji made that evening…. J

Preparation time: 10mins

Cooking time: 20mins

Number of Bajji's: 20

Ingredients: 

1 cup Besan

¼ cup Rice flour

5 Baby corn sticks

Vegetable Oil for deep fry

1tsp red Chiily powder

1 pinch Cooking Soda

Salt

Water

Procedure:

1.     Wash Baby corn cut them lengthier, then make them in to 2 pieces, so in one baby corn we can prepare 4 baby corn bajji’s and keep aside.

2.     Make a batter with besan, rice flour, red chilli powder, cooking soda, required amount of salt and water without any lumps.

3.     Keep a frying pan with oil to heat (always make sure oil should not be more than half of the pan, otherwise it spills out while frying).

4.     Dip chopped baby corn one by one in batter and deep fry in oil till they turns golden brown.

5.     Move them on to a tissue paper.

6.     Serve hot hot Baby corn bajji with tomato sauce.

Baby Corn Rice

This is my own recipe, here I experimented using baby corn with rice and prepared something special as Baby Corn Rice, its taste is quite special as while chewing you will find cooked baby corn here and there, i hope even you enjoys while tasting it.

Preparation time: 15mins

Cooking time: 15mins

Serves: 6

Ingredients:

2 cups basmati or other long-grain white Rice

4 Baby Corn sticks

5 Red chillies (Byadagi)

2 Tomatoes

2 Bay leaves

4 Cloves

1 inch Cinnamon stick

1 inch Ginger

2 tsp vegetable oil

2 tsp Ghee

1 tsp Poppy Seeds

1 tsp Coriander powder

½ tsp black Pepper corns

½ tsp Fennel seeds

½ cup grated fresh Coconut

1 pinch Turmeric powder

3 tsp coarsely chopped Coriander leaves

Salt

Water

Procedure:

1.     Wash rice and keep aside.

2.     Cut baby corn into 2inch lengthy and keep aside.

3.     Keep a frying pan to heat, add red chillies, pepper, cloves, cinnamon stick and fry add poppy seeds at the end and keep aside.

4.     Grind one Tomato, grated fresh coconut, coriander powder, turmeric powder, ginger, coriander leaves and fried items into fine paste.

5.     Keep a pressure cooker to heat, add oil and ghee as it heats up add fennel seeds, bay leaves and sauté.

6.     Later add baby corns, let it for 2 mins then add chopped one tomato and ground paste and fry for 3 mins.

7.     Add cleaned rice and required amount of salt and water.

8.     Close the lid and wait for 2 pressures.

9.     As cooker cools serve hot hot Baby Corn Rice.

Aloo Curds Gravy

If you are not in a mood to have spicy food but want to eat something tasty with roti’s chapathi or for poori, then try this recipe Aloo Curds Gravy, it gives very mild taste and you will not feel heavy, easy to cook too as potato and curds are main ingredients.

Preparation time: 10mins

Cooking time: 15mins

Serves: 6

Ingredients:

4 big Potatoes

2 tomatoes (chop into small cubes)

1 cup sweet Curds

3 Green chillies (Split into long pieces)

2tsp refined Vegetable oil

4tsp Basin (Channa Dal Powder)

½ tsp Mustard seeds

½ tsp Red Chilli powder

½ tsp Garam Masala powder

½ tsp turmeric powder

6 Curry leaves

2tsp coarsely chopped Coriander leaves

Salt

Water

Procedure:

1.     Cook the potatoes in cooker later peel the skin, Mash them and keep aside.

2.     Take Basin and curds in a bowl mix well without any lumps and keep aside.

3.     Keep a pan to heat, add oil followed by mustard seeds, as it splutters add tomatoes, green chillies, curry leaves and sauté.

4.     Add mashed potatoes, then red chilli powder, garam masala powder and fry for 2 mins.

5.     Now add Basin curds mixture, salt and mix well, continuously stirring in low flame (Add little water if the gravy is very thick) and fry for 5 minute.

6.     Garnish with coriander leaves.

7.     Aloo Curds Gravy is ready to serve with hot roti, poori or chapathi.

Baby Corn Veggie Masala

I already tried and posted Baby Corn Aloo sabji where we need to boil the corn and some grinding process too but this time I avoided both and tried baby corn with few more vegetables which is more easy to prepare. The people who likes vegetables and less spicy this Baby Corn Veggie Masala is very much suited for them, its mild and tasty.

Preparation time: 15mins

Cooking time: 20mins

Serves: 4

Ingredients: 

6 Baby corn sticks

1 Potato

1 capsicum

1 Tomato

½ cup boiled Milk

5 tsp Vegetable oil

1 tsp Garam masala

1 tsp red Chilly powder

1 tsp Fennel seeds

1 tsp Sesame Powder

Salt

Procedure:

1.     Chop Baby corn, tomato, capsicum and potato into ½ inch long.

2.     Keep a kadai to heat, add vegetable oil followed by fennel seeds and sauté.

3.     Later add chopped tomato, potato, capsicum and baby corn and fry for 5 mins.

4.     Then add boiled milk and cook till all the vegetables turns tender.

5.     Add salt, red chilly powder, sesame powder and garam masala and fry for 5mins then its ready.

6.     Serve hot Baby Corn Veggie Masala with chapathi, roti or poori.

Gobi Paratha

On a week end my husband taken me to a Punjabi restaurant their we had Gobi Paratha, actually it was the first time I tasted this, I liked it very much so I tried at home, my husband loved it even my kid too because that day she had more than half paratha. You also give a try to prepare sure you like.

Preparation time: 25mins

All together Cooking time: 30mins

Number of medium sized Parathas: 8

Ingredients:

For Gobi Stuffing:

3 cups finely shredded Cauliflower

½ cup finely chopped Coriander leaves

1 tsp Red chilli powder

1 tsp Garam Masala powder

¼ tsp Turmeric powder

2 tsp Vegetable Oil

Salt

For Dough:

3 cups whole wheat flour

3 tsp Vegetable Oil or Ghee

Salt

Water

Procedure:

For Gobi Stuffing:

1.     Keep a kadai to heat, add 2 tsp Vegetable Oil followed by finely shredded cauliflower.

2.     Stir continuously without burning cauliflower in low flame until it gives a good aroma of cooking.

3.     Later add salt, turmeric powder, red chilli powder and garam masala powder, mix well and let this cook for 5 mins add coriander leaves and mix well.

4.     Keep the kadai aside let the stuffing cool.

5.     Later make them to equal (lemon size) sized balls.

For Dough:

1.     Take a bowl, add whole wheat flour, salt and 3tsp of Vegetable oil or ghee, mix well add required amount of water, knead well and make soft dough wrap a polythene cover and keep aside for 15mins (Consistency should be same as chapathi’s).

2.     Divide the dough into equal parts (let it be as big tomato size) as balls.

For Gobi Paratha:

1.     Roll out one portion of the dough as possible as a circle shape (as poori size) using whole wheat flour for rolling.

2.     Keep one portion of the gobi stuffing in centre of the circle.

3.     Bring together all the sides in the centre and seal tightly.

4.     Roll again into a circle (Take care while rolling so that the stuffing not comes out, not to roll very thin) using whole wheat flour for dusting.

5.     Cook on a hot tava using oil or ghee, until both sides are golden brown.

6.     Repeat the same for remaining dough and stuffing to make more parathas.

7.     Serve hot hot tasty Gobi paratha with curds.