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Tag Archives: Garlic

Tomato Chutney

This is a recipe which has no particular origin or belong to some one cuisine. Frankly it was created by a friend, as an instant side dish. I made little changes into the original recipe as per my taste. I can have it with almost everything. I had it with parathas, added into morning oats and also added into Gujarati Kadhi. Now let me tell you how to make this.

1) In a pan add 1 tbsp of oil and add garlic paste into it. Add a pinch of Hing (Asafoetida)

2) When the garlic start cackling add chopped tomatoes in it. Add salt to taste.

3) Close the pan with a lid and let the tomatoes get soft.

4) Once done, smash the tomatoes a little.

5) Add some oregano, Red chilli powder, Red chilli flakes and Tabasco Sauce ( You can add all of them or any of them, as per your taste)

6) Mix them well.

7) Garnish with some chopped coriander and serve the way you want.

 

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Posted by on March 20, 2013 in Chutney, recipe, Sauce

 

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Rajma Masala

Rajma Masala is a very famous North Indian dish, served usually with Jeera Rice (if it is made of pure desi ghee then it’s just ‘made for each other’ match) and Anardana chutney. But you can have it with Paratha too…

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Drain Rajma(kidney beans) and wash in fresh water and put into a pressure cooker. Add 5 cups of water and salt and cook under pressure till 4-5 whistles are given out. Drain and reserve the cooking liquor (Stock of rajma).

1) In a pan, heat 2 tbsp ghee.

2) When ghee melts,add ginger-garlic paste and saute for a min.

3) Add 2 broken cinnamon sticks, few cloves and 1 bay leaf along with finely chopped onions.  Add coriander Powder, Cumin Powder and turmeric Powder to them and saute till onions get translucent.

4)  Once done add Tomato Puree into them and mix it well. Let the gravy simmer.

5) Once gravy starts simmering, add rajma and mix well.

6) Add one cup of cooking liquor and salt as per taste let it cook for 3-4 mins.

7) Prepare a paste of Red chilli powder, Chaat Masala and Garam Masala with a tsp water.

8) Add the paste into Rajma Preparation and cook for a while.

9) Garnish with chopped coriander leaves. Serve hot with Jeera Rice or Paratha

 
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Posted by on March 12, 2013 in Main Course, recipe

 

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Paneer Bhurji

Paneer Bhurjee is Vegetarian (no vegan) version of Scrambled Egg, made with Cottage Cheese. It is very simple in making and delicious in taste.

Let’s start:

1)Grate Paneer (Cottage Cheese) and keep it aside

2) In a pan, put 2 tbsp ghee, when ghee melts saute some cashew nuts and put them aside.

3) Now in the same ghee, saute ginger-garlic paste and finely chopped onion till onion turns translucent.

4) Add Tomato puree in it.

5) Once ghee separates from the gravy add the grated Paneer and cook it for 3-4 mins.

6) Add garam masala, cumin powder and chaat masala

7) Garnish with cashew nuts and serve hot with chapatis or paratha

 

 
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Posted by on March 8, 2013 in Main Course, recipe

 

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Malai Korma

1. Heat ghee and put cashews and stir till they get li’l brown. Once done, remove them from Ghee and put them aside.

2. Add the chopped onion, ginger-garlic paste, turmeric powder and green chilies and fry till onion is soft.

3. Put in the tomatoes and fry till the ghee separates.

4. Add Boiled Mixed Vegetables (Potatoes, Peas, Corn, Carrot, Capsicum etc)

5.Then add the malai and salt to taste. Simmer gently.

6. Garnish with chopped Coriander  and chopped and fried cashews.

 
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Posted by on February 21, 2013 in Main Course, recipe

 

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Pizza Sauce

People always wonder about proper Pizza Sauce, ultimately ending up applying Tomato Ketchup on Pizza Base.

I usually make the sauce as below (Taken From Here, with modification)

1) Put the tomatoes in hot water. After 10 minutes, remove the skin and Blend into a pulp.

2) Heat the oil and fry the onion and Garlic for at least 5 minutes.

3) Add 1/2 teacup of water and cook for 3 to 4 minutes.

4) Add the tomato pulp, chili powder, oregano, sugar and salt.

5) Boil on a slow flame for at least 10 minutes.

6) Use as required.

 
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Posted by on February 18, 2013 in recipe, Sauce

 

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Greek Garlic Lemon Potatoes(Patates sto Fourno)

This is a Greek recipe for Garlic and Lemon Potatoes that is usually served with roasted chicken/grilled fish dishes. The potatoes are mostly cubed and browned. Once it’s done, lemon juice and garlic is added towards the end. It is amazingly crunchy dish where the blast of freshness hits thanks to lemon and light garlic-y touch reminds you of Garlic fries. In short – if you like garlic and roasted potatoes, this is perfect for you. So… Let’s start making this….

Recipe taken from : Chefinyou.com

1) Chop the potatoes like wedges. Usually the potatoes are peeled but you can use Potatoes with peels.

2) Heat 1 tbsp oil and butter in a large skillet over med-high heat. Once the butter has melted, brown the potatoes on both the cut sides, each side about 5-6 minutes.

3) Reduce the heat to med-low, cover and cook the potatoes until tender.

4) Meanwhile mix together oil, lemon juice, zest, oregano, minced garlic, salt and pepper in a small bowl.

5) When the potatoes are tender, add the garlic-lemon mixture and stir very gently. The potatoes will break otherwise.

6) Continue to cook, uncovered for 3-4 minutes. Once you see the crusty surface on the potatoes, add Parmesan cheese (or even regular processed cheese if you like that way! 😉 )

Garnish with parsley or cilantro or coriander and the Potatoes are ready to serve…..

 

 
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Posted by on February 14, 2013 in recipe, Side Dish, Snacks

 

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Corn in White Sauce

Well….. It’s a real simple recipe to start with…

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All you need is some Golden Corn, Jalapenos(If not simple green chillies would do) and Alfredo Sauce… So let’s start making Corn in White Sauce.

1)  Boil the corn kernels (not in Pressure Cooker) with li’l butter and salt.

2) Meanwhile the corn is boiling, let’s make Alfredo sauce(White Sauce)…. In a pan, take two tbsp of butter and add all-purpose flour (Maida) in it and saute till the flour turns Golden Brown.

3) Once Done, Add Milk in it as needed (I needed almost 750 ml), mix it well and make sure the flour is not making lumps, add salt and pepper to it and let it simmer for approx 5 to 6 mins. Add Garlic and Cheese (Both are optional) as per taste and whisk it properly. The Alfredo is Ready…

4)Now drain the Corns and add them into the sauce and mix well. You can add Bell Peppers and other veggies as well

For serving I got the small canapes (available in most of Provision/General stores near your home, they call it ‘Basket’), and filled them with the mixture I’ve made, you can have it like that with some more cheese on top.

 
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Posted by on February 10, 2013 in recipe

 

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