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Sunday, April 25, 2010

Garlic Bread - Partially homemade :)

Had a busy week at office though tired it was worthful and achieving.Thanks for all readers who gave suggestions for ISP......My net(BSNL) is finally back in action....meanwhile had a new connection named Tikona :) Name sounds funny?! but I was awed by their customer service......I booked the connection morning since I insisted to get the connection the same day.....they gave me the connection the same day night inspite of me giving the wrong address proof :D
Garlic Bread
Now coming to todays recipe....Garlic bread is my fav and the one from Pizzahut tastes too gud! We can have this occasionally as it involves a lot of cheese though I didnt add much ;) Bread itself is my fav so needless to say when it is garlic flavoured.The base bread is a store bought one....I'l try itat home once I start experimenting baking bread :)

Here goes the recipe..........

Ingredients :
  • Bread - 2 slices [I used Golden grain - roundel breads]
  • Garlic - 4 sliced thin
  • Ghee - to toast
  • Cheese - 1 cube [I used brittania cube cheese]
  • Pepper - 2 tsp
Method :
  1. First toast the bread slices with some ghee.

  2. Apply cheese on one side of the bread and top it with the sliced garlic.

  3. Sprinkle some pepper on top.

  4. Lay the slices in dosa tawa and heat it till cheese melts. You can also grill it at 175 deg C for 4-5mins.
Garlic Bread
Written by: SHARMILEE J
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Tuesday, April 20, 2010

Sesame Rice / Ellu Sadam

Hope u'r all having a good busy week....I m here struggling to find a good internet connection. Have almost done a research in all Internet Service Providers in my city.

Hmm coming to todays recipe I luv sesame seeds in any form either sweet or savoury. And after reading many health benefits of sesame I never miss them out when I go for my monthly grocery shopping. Bored of the usual variety rice?! try this one for a change and am sure u'l make this often.
Sesame Rice


Sesame Rice / Ellu Sadam Recipe - Ingredients
Serves 2
  • Cooked rice - 1 cup
To temper :
  • Grated coconut - 2 tbsp
  • Mustard seeds - 1 tsp
  • Cumin seeds / Jeera - 1/2 tsp
  • Urad dal / ulutham paruppu - 1 tsp
  • Dry red chillies, halved - 1
  • Curry leaves - A few
  • Gingelly oil / nallennai - 1 tbsp
To grind to a coarse powder:
  • White sesame seeds - 1/2 cup
  • Channa Dal(Kadala Paruppu) - 1/2 tbsp
  • Dry red chilli - 1

Sesame Rice
Method:
  1. Dry roast the sesame seeds, red chillies and channa dal until golden brown. Allow it to cool and grind it to a coarse powder and set aside.

  2. Heat oil add the mustard seeds let it popup, add urad, jeera fry allow it to splutter. Then add coconut fry till it turns lighly brown.Add curry leaves and red chillies and fry for 2more mins.

  3. Add cooked rice and the grinded powder and mix well with the temperings. Serve with any papad of your choice.
NOTE: Make sure jeera and sesame are not burnt, else it will give a bitter taste.

Sesame Rice

Written by: SHARMILEE J
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Thursday, April 15, 2010

Hummus - A healthy bread spread!

Hummus is a healthy bread spread alternate to butter, With channa it tastes gud too....This time wheat bread was not available so had to go with white...whatever hummus was quick and with a additional tag of healthy I just luved it.
Hummus
Ingredients:
  • Chickpeas/Channa - 1/2 cup
  • Garlic - 1 tsp minced
  • Tahini - 4 tbsp [The recipe calls for tahini which I found was sesame paste so I used grinded sesame seeds]
  • Lemon juice - 1/2 tbsp
  • Cumin seeds/ jeera - 1/2 tsp
  • Salt - to taste
  • Oil - 1 tbsp
Method:
  1. Wash and soak channa in water for minimum 8 hours. Then pressure cook channa until soft with sufficient water.

  2. Drain the water and keep aside. Blend boiled channa in mixie until smooth, adding little water .

  3. Now add remaining list of ingredients (except oil) and continue to blend until you get a smooth, creamy paste that is of spreading consistency.

  4. Dont forget to mix the paste with oil before serving!
Hummus
If you feel its too thick then add little of the strained water.I felt mine was too thick while spreading so added water later. I am sure this is a better alternative to butter, the creamy texture with garlic sesame flavour was tasty.

Written by: SHARMILEE J
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Wednesday, April 7, 2010

Methi Thepla / Methi Paratha / Methi Roti / Methi Chapathi

Methi Thepla Recipe

Methi Thepla is a gujarati flatbread variety....I tried Methi thepla for the first time and instantly fell in love with this healthy soft rotis! The theplas were very soft, with the spices added in it needs no side dish at all....Perfect for on the go snacky/breakfast.

Methi Paratha
This is one of my fav thepla recipes, over the days I have modified the recipe according my family taste and now this is my keeper recipe.

Methi Roti


Methi Paratha Recipe - Ingredients

Wheat flour - 2 cups
Fresh Methi leaves - 3/4 cup chopped roughly
Oil - 2 tbsp
Curd - 2 tbsp
Besan flour - 2 tbsp
Red chili powder - 1/2 tsp
Turmeric powder - 1/2 tsp
Coriander seeds powder - 3/4 tsp
Jeera powder - 3/4 tsp
Salt - to taste
Water - as required to knead the dough

Method:

  1. .Chop the methi leaves roughly. Saute the methi leaves until it shrinks and reduces in volume.. Sauting the methi leaves avoids bitterness.In a bowl, add together wheat flour, salt, coriander powder, red chili powder, cumin seeds , curd, besan flour,oil, turmeric powder and required salt.Methi Thepla Recipe - Step1
  2. Add the sauted methi leaves to the above mixture. Add water little by little and combine them together to form a soft pilable dough.The dough should have the consistency similar to a roti dough.Cover and leave aside for 15-30 mins. Pinch lemon equal sized balls and roll them to form smooth balls.Methi Thepla Recipe - Step2
  3. Roll them into thin rotis.Heat tawa, carefully add the rotis , drizzle oil. Cook the theplas on both sides till cooked(until brown spots appear here and there).Serve them hot with onion raita/pickle.Methi Thepla Recipe - Step3
Serve hot with curd and mango pickle...yum!
Methi Thepla Recipe

This is best for travel as it need no main side dish, you can serve with just plain curd / pickle.

Methi Roti

My Notes:

  • Pluck the leaves, rinse it well before sauteing to get rid of the dirt if any.
  • You cna make them thin / thick theplas as per your choice.
  • These rotis are very soft, they dont get spoiled soon so ideal for travel. It can be had as such or with any pickle.
  • Sauting the methi leaves avoids bitterness in rotis. You can use buttermilk also instead of curd which makes the rotis even more softer.
Methi Thepla - Methi Chapathi
Written by: SHARMILEE J
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Methi Thepla Recipe - How to make Gujarati Methi Thepla - Methi Chapathi

Methi Thepla Recipe

Methi Thepla is a gujarati flatbread variety....I tried Methi thepla for the first time and instantly fell in love with this healthy soft rotis! The theplas were very soft, with the spices added in it needs no side dish at all....Perfect for on the go snacky/breakfast.

Methi Paratha
This is one of my fav thepla recipes, over the days I have modified the recipe according my family taste and now this is my keeper recipe.

Methi Roti

Methi Paratha Recipe - Ingredients

Preparation Time : 30 mins hrs | Cooking Time : 5 mins / thepla| Makes:6-8 theplas
Recipe Category: Breakfast / Lunch | Recipe Cuisine: Indian

Wheat flour - 2 cups
Fresh Methi leaves - 3/4 cup chopped roughly
Oil - 2 tbsp
Curd - 2 tbsp
Besan flour - 2 tbsp
Red chili powder - 1/2 tsp
Turmeric powder - 1/2 tsp
Coriander seeds powder - 3/4 tsp
Jeera powder - 3/4 tsp
Salt - to taste
Water - as required to knead the dough

Method:

  1. .Chop the methi leaves roughly. Saute the methi leaves until it shrinks and reduces in volume.. Sauting the methi leaves avoids bitterness.In a bowl, add together wheat flour, salt, coriander powder, red chili powder, cumin seeds , curd, besan flour,oil, turmeric powder and required salt.Methi Thepla Recipe - Step1
  2. Add the sauted methi leaves to the above mixture. Add water little by little and combine them together to form a soft pilable dough.The dough should have the consistency similar to a roti dough.Cover and leave aside for 15-30 mins. Pinch lemon equal sized balls and roll them to form smooth balls.Methi Thepla Recipe - Step2
  3. Roll them into thin rotis.Heat tawa, carefully add the rotis , drizzle oil. Cook the theplas on both sides till cooked(until brown spots appear here and there).Serve them hot with onion raita/pickle.Methi Thepla Recipe - Step3
Serve hot with curd and mango pickle...yum!
Methi Thepla Recipe

This is best for travel as it need no main side dish, you can serve with just plain curd / pickle.

Methi Roti

My Notes:

  • Pluck the leaves, rinse it well before sauteing to get rid of the dirt if any.
  • You cna make them thin / thick theplas as per your choice.
  • These rotis are very soft, they dont get spoiled soon so ideal for travel. It can be had as such or with any pickle.
  • Sauting the methi leaves avoids bitterness in rotis. You can use buttermilk also instead of curd which makes the rotis even more softer.
Methi Thepla - Methi Chapathi
Written by: SHARMILEE J
Read more ...

Sunday, April 4, 2010

Macroni in Milk Peppery Sauce in 15mins!!

A month ago happened to taste this macroni at office, they served it as a evening snack. So the next day when the cook came to serve the snacks.....I asked him the recipe and this is the 1st time I am remembering a recipe without jotting down and it came out as it should. Thats just becos its so simple, with less ingredients and it takes only 15mins (this is the main hightlight for me to try this) altogether...hmm my kind of recipe it is! Isnt that very quick....Hmm come lets get on to the recipe:
Macronic in Peppery Milk Sauce

Ingredients:
  • Macroni - 1 cup
  • Milk - 1 and 1/2 cups
  • Maida / All Purpoe Flour - 1 tbsp
  • Pepper - 1/2 tsp
  • Italian Seasoning - 1 tsp
  • Onion - 1 chopped finely
  • Ginger garlic paste - 1 tsp
  • Olive Oil - 1 tsp
  • Salt - to taste
Macronic in Peppery Milk Sauce
Method :

1.Add 2 cups of water, let it boil now add the macroni cook for 5 mins in medium flame.Strain water and keep aside.
Macronic in Peppery Milk Sauce
2.Add italian seasoning, maida to milk.
Macronic in Peppery Milk Sauce
3.Add pepper and salt and mix well. Set aside. Heat oil, add ginger garlic paste, onions.
Macronic in Peppery Milk Sauce
4.Saute till onions turn slightly brown. Then add the milk pepper mixture, once it starts to boil add cooked macroni, mix well till all is combined and look creamy. Your peppery milk macroni is ready to serve.
Macronic in Peppery Milk Sauce


So did I keep up the promise.....?! Yes its done in 15mins...Try it out for urself and see!!

Macronic in Peppery Milk Sauce

Note : The milk tends to get absorbed soon so serve it straight from the stove.

Macronic in Peppery Milk Sauce


Written by: SHARMILEE J
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