Wednesday, April 29, 2020

Broccoli stir fry ..

Ingredients :

Broccoli : 350 grams
Medium sized tomatoes : 3
Medium sized Onion : 2
Chopped garlic : 1 tablespoon
Chopped ginger : 1 tablespoon
Green chillies : 6 (cut them in middle)
Chopped coriander : 2 tablespoons (separate stem part and leaves part)
Capsicum : 1
Dessicated coconut : 2 tablespoons
Garam masala : 1 and 1/2 tea spoons
Coconut oil : 1 teaspoon
Vegetable oil : 3 tablespoons
Salt : 1 and 1/2 tea spoon ( you can adjust accordingly)
Sugar : 1/2 teaspoon
Cumin seeds : 1 teaspoon
Turmeric powder : 1/8 teaspoon
Fresh lemon juice : just 1 drop

Method :

Clean and cut broccoli into big chunks (just the florets along with the tender stem, refer picture)

Heat a non stick pan add in vegetable oil and heat the oil for 1 minute add in cumin seeds and turmeric powder.  Let this heat for 30 seconds.

Next add in chopped garlic,ginger and green chillies ( chillies which I used is not spicy one so I added 6 chillies, you can increase or decrease accordingly)
Saute for 1 minute in medium flame.

Add in chopped onion and saute for once and let it cook for 1 minute.

Add in chopped capsicums, salt and sugar and saute once and let it cook for a minute.

Add in chopped tomatoes and coriander stem part and mix it well and let it cook for 3-4 minutes , stir once in a while.

After tomatoes half cooked, add in broccoli and mix it very well and let it cook for about 10 minutes in a medium flame ( Do mix/saute in between)

Don't cover it with lid. Liquids from the vegetables needs to evaporate.

After 10 minutes add in dessicated coconut, coconut oil, garam masala and coriander leaves. ( Check the spice level, if you want you can add salt and garam masala) mix it very well and cook this in a high flame for about 2-3minutes.

Once you notice the charred bottom, switch off the flame and add a drop of fresh lemon juice.(just a drop) 

Mix everything nicely and serve with chapathi or rice!!


Tuesday, April 28, 2020

Ghee roast dosa with potato masala..

For dosa batter :

3 cups of idly or dosa rice
1 cup of urad Dal
1 tablespoon chana Dal
1 teaspoon fenugreek seeds
1 and 1/2 cup of water for grinding

Wash and soak all the ingredients together in a bowl for 5 hours.

Drain and discard the soaked water, and transfer the ingredients to a mixer jar and blend it until batter will be smooth.. use just 1 cup of water for grinding. (Don't add water all at once)
Transfer the batter to a bowl.
Clean the mixer jar with 1/2 cup water and pour this into batter bowl.  Quickly stirr it once and close the lid and let it ferment for 8 hours.

While preparing dosa add 1 tablespoon salt , 1/2 teaspoon of sugar to the batter and mix it nicely.

Heat iron skillet(dosa tawa) , put few drops of ghee to the skillet, spread it nicely then pour the batter and make dosa.

Cook dosa for 30 seconds, add 1/2 teaspoon ghee and turn it and cook again for 30 seconds, flip it again and drizzle 1 teaspoon ghee and roast/cook dosa in a medium flame until bottom of the dosa turns to golden colour.

( You can store the batter in refrigerator for 3 days in airtight container. )


Potato masala

Ingredients :

Cooked mashed potatoes : 2 cups
Finely chopped onion : 1/2 cup
Finely chopped garlic : 1/4 teaspoon
Finely chopped ginger : 1/4 teaspoon
Finely chopped green chilly : 1 teaspoon ( increase if you like more spicy version)
Salt: 1 and 1/2 teaspoon
Sugar : 1/4 teaspoon
Fresh lemon juice : 1/4 teaspoon
Finely chopped cilantro : 1 tablespoon
Vegetable oil : 2 tablespoons
Coconut oil : 1/4 teaspoon
Cumin seeds : 1/4 teaspoon
Mustard : 1/4 teaspoon
Turmeric powder : 1/8 teaspoon
Chana Dal and urad Dal : 1/4 teaspoon each

Method :

Heat vegetable oil, add in mustard, cumin seeds, chana Dal and urad Dal. Add in turmeric powder.

Once the mustard splutters add in onion,ginger, garlic and green chillies.. saute for 2 minutes.

Add in salt and sugar saute once and add in mashed potatoes saute it in a medium flame for 5 minutes.

Switch off the flame, add in coconut oil, cilantro and lemon juice, mix it nicely and serve it along with ghee roast dosa.


Saturday, April 25, 2020

Milk bread..

Ingredients :

Milk : 1/2 cup
Water : 1/2 cup
Active dried yeast : 1 and 1/4 teaspoon
Sugar : 2 tablespoons

Salt: 1/2 teaspoon
Plain flour: 2 and half cups ( + or - 1/2 cup)
Baking soda : 1/4 teaspoon
Unsalted butter : 2 tablespoons

Method :

Heat milk,water and sugar until sugar dissolves. Switch off the flame and wait until milk turns to lukewarm temperature then add in yeast and close with lid and wait for 10 minutes to activate the yeast.

Add in baking soda,flour,butter and salt to a big bowl, mix it once and add in milk and yeast mixture.

Knead it for 10 minutes, add in flour if you feel dough is too sticky.. ( sprinkle flour in between while kneading .. don't add all at once)

Knead again for 5 more minutes.

Drizzle oil over the dough and cover it and let it rest for 1 and 1/2 hour.

Grease the bread mould with butter and keep it ready.
By now dough will be doubled..
Punch the dough and knead again for 10 minutes.

Transfer the dough to kitchen counter, drizzle oil and use a rolling pin to roll it.. stretch and roll it like chapathi.

Now make log shape by rolling dough .. once you reach end just pinch it tightly and apple butter over it.

And let this rest for 1 hour.

Preheat oven to 200 degree temperature for 10 minutes.

Keep bread mould in oven and bake it at 180 degree for 25 minutes. (Keep an eye on it,as it differs from oven to oven temperature)

Take out the bread from oven and brush the top with butter again and keep it again in oven for 3 minutes.. in this way you get brown crust.

Take it out from the oven, after 3 minutes unmould it and apply butter and if bottom is in white colour again put it in oven for 3-5 minutes upside down.

Take out the bread and let it rest it in rack for minimum 4-5 hours before slicing it..

Sunday, April 19, 2020

Kashaaya powder And kashaaya recipe..

Ingredients for kashaaya powder :

1/4 cup coriander seeds
1/8 cup cumin seeds
8 cloves
4 cardamom pods
1 inch stick cinnamon
12 black peppercorns
1 tablespoon dry ginger powder

Method :

Dry roast all the ingredients in a pan except dry ginger powder for 30 seconds in medium flame.

Switch off the stove and add in dry ginger powder. Let it cool down for 15 minutes and then use a small mixer jar and blend it to powder consistency.

Store this powder in airtight jar. (Once the powder turns to room temperature transfer it to airtight jar)

How to make kashaaya :

Boil 3/4 cup of water along with 1 teaspoon sugar (adjust sugar to your taste level, you can skip sugar as well)

Once water starts to boil add 1 tablespoon of kashaaya powder and boil for 30 seconds and add 1 cup of milk.

Let it boil for 2 to 3 minutes then sieve the kashaaya and serve in a cup.

This will serve for 2 people :)

Friday, April 17, 2020

Dates burfi.. (No sugar | No jaggery burfi)..

Ingredients :

1 cup chopped deseeded dates
1/4 cup ghee plus 1/4 spoon for greasing the tray/plate
2 tablespoons cornstarch
1/4 cup water
1 tablespoon chopped almonds
1 tablespoon chopped cashews
1/2 cup warm water for soaking dates

Method :

Take a bowl and add in cornstarch and 1/4 cup water and mix it well and keep it ready.

Take a small pan and heat 1 teaspoon ghee and roast dry nuts until it becomes crisp.

Take a dry plate and add 1/4 spoon of ghee and grease the plate along with its sides too.

Soak dates in warm water for 30 minutes.

Transfer dates and soaked water into a mixer jar and blend it to a smooth paste.

Add 1 spoon ghee into a big kadai then add in the dates paste saute for 5 minutes.

Again add 1 teaspoon ghee and continue sauteing for 5 minutes.

And once again add 1 teaspoon ghee and saute the mixture until it looks glossy texture and looks like one big ball.

Take a cornstarch slurry bowl and quick stir it once and add it to the burfi mixture and continue sauteing for 5 more minutes.

Finally add in ghee roasted dry nuts and remaining ghee to the burfi mixture and saute for 4 more minutes.

Transfer burfi mixture into a greased plate and use a spatula to level the burfi.

Keep it aside for 45 minutes, cut burfi into desired shape and serve !!

Saturday, April 11, 2020

Homemade pizza and pizza sauce recipe..

Pizza dough recipe :

1/2 cup water
1/4 teaspoon sugar
1 and 1/4 teaspoon active dried yeast

Heat water+ sugar until warm switch off, take off from stove and add yeast and mix it gently with spoon, close the vessel with lid and let it rest for 10 minutes.

Plain flour : 1 and 1/2 cup + 1/4 cup
Salt : 1/2 teaspoon

Add 1 and 1/2 cup of plain flour+ salt mix it with yeast mixture. Add 1 table spoon of flour at a time and make a soft pilable dough.

Now stretch the dough for 5 minutes with drizzling oil and flour alternatively.

Spread 1/4 teaspoon of semolina inside the bowl and make 2 parts from the dough.

Tuck the dough for 1 minute and keep it on semolina .. drizzle oil over the pizza dough.

Rest it 40 minutes.


Medium sized tomatoes : 5
Chopped onion : 1/4 cup
Chopped garlic : 1 tablespoon
Vegetable oil : 1/2 cup
Fresh basil roughly chopped : 1 tablespoon
Oregano seasoning : 1/2 teaspoon
Sugar : 1/2 teaspoon
Salt : 1 teaspoon
Red chilli : 1 and 1/4 whole red chilli

Boil water and blanch the tomatoes for 5-7 minutes.

Transfer tomatoes to cold water bowl.

Remove the peel of tomatoes.

Add 3 tomatoes to small mixi jar add red chilli and make a puree.

Chop remaining 2 tomatoes roughly.

Heat a pan add garlic and oil.. roast garlic until it leaves the nice aroma.

Transfer 1/8 cup of oil to bowl and it's for drizzling purpose

Back to sauce :
Add chopped onion fry it for 2 minutes in medium flame, add tomatoes saute for 1 minute, add In tomato puree, saute for 3 minutes, add in basil , sugar,salt,oregano and cook until you get thick sauce consistency.

Sauce ready


Back to pizza dough

Heat a griddle in medium flame.

Take a pizza tray dust it with semolina and drizzle with garlic oil (which you kept earlier)
Gently take one pizza dough and using fingers give a shape (stretch it) and gently transfer it griddle (before putting pizza base drizzle oil on griddle and sprinkle semolina)
Cook base for 2 minutes and drizzle oil over it and gently turn over and cook for 2 minutes.

Take back the base and put it back in pizza tray.

Heat oven at 220 degree.

On base drizzle oil, apply sauce, add toppings (rocket leaves, eggplant,basil , capsicums) add mozerilla cheese and drizzle few drops of garlic oil and bake for 8-10 minutes until cheese gets cooked and little roasted!!