Recipe of spring rolls|A very delicious recipe of

Spring rolls are a large variety of filled, rolled appetizers. The name is a literal translation of the Chinese chūn juǎn  found in East Asian and Southeast Asian cuisine. The kind of wrapper, fillings, and cooking technique used, as well as the name, vary considerably within this large area.

Ingredients:

• spring roll wrappers-10
• onion thinly sliced- 1 medium
• Spring onions thinly sliced- 2
• Carrots cut into thinly sliced- 2 medium
• Green capsicum,cut into thin strips-1 medium
• Cabbage,finely chopped- half
• oil-for deep fry
• white pepper powder1/4 tsp
• soy sauce -1 tbsp
•  bean sprouts-3/4 cup
• Cornflour-1 tbsp
• salt-to taste

Method:

• To make the stuffing, heat 2 tbsps oil in a non stick wok. Add onion, spring onions, carrots, capsicum, cabbage and salt and toss. 

• Add pepper powder and soy sauce and mix. Add bean sprouts and spring onion greens and mix. Cook till the vegetables soften. Take the wok off the heat and set aside to cool.

• Heat sufficient oil in a wok. Make a paste of cornflour with 2 tbsps water.

• Spread the spring roll wrappers on the work top. Divide the stuffing into 10 portions and place a portion on one side of each wrapper. Fold in the edges and roll tightly. Apply cornflour paste to open end and seal. Keep the rolls under a damp cloth.

• Gently slide into the hot oil and deep fry till golden and crisp. Drain on absorbent paper.

• Cut into smaller pieces and serve.

 

Recipe of Sabudana khichdi|A very simple and delicious recipe of sabudna khichdi

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Ingredients:

• Sabudana- 1 1/2 cup
• peanuts- 1/4 cup
• green chillies- 4-5
• potato-1 medium
• ghee- 3 tbsp
• curry leaves- 1 sprig
• jeera-1 tsp
• turmeric- a pinch
• salt- to taste
• lemon juice - 1 tsp
• fresh coconut scrapped- 2 tbsp
• fresh coriander leaves- few strigs

Method:

• Wash sabudana two to three times and then soak in one-cup water for three to four hours. 
•  Sabudana grains should be separate and moist. Roast peanuts on a hot griddle, peel off the skin and then grind coarsely.
•  Wash green chillies, remove stem and then chop finely.
•  Peel and wash the potato and cut into half cm. cubes. 
• Wash and chop coriander leaves. 
• Heat ghee in a pan, add curry leaves, cumin seeds and chopped green chillies. When cumin seeds crackle add the potato cubes. 
• Cook till the potatoes are done. 
• Add sabudana, scraped coconut and ground peanuts, sauté for four to five minutes, stirring well. Sprinkle a little water, add salt and lime juice.
•  Mix well. Remove from heat. 
• Sprinkle chopped coriander leaves. 
• Serve hot.

Recipe of Kheer| Also known as pal payasam and rice pudding

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Kheer is prepared in festivals, temples, and all special occasions. The term Kheer (used in North India) is derived from Sanskrit words Ksheeram (which means milk). Other terms like Payasa or Payasam (used in South India) or payesh (used in Bengal region) are derived from the Sanskrit word Payas which also means "milk".

Ingredients:

• 1/4 cup short/medium grained rice
• 4 cups whole milk (go for low fat only if absolutely necessary)
• sugar to taste - I used 3 tbsp ( 1/4- 1/2 cup should be enough )
• pinch of saffron
• 1/4 tsp cardamom powder
• 1-2 tbsp nuts ( I used almonds, pistachios and cashews)
• 4-5 raisins (or more if you like it)
• 1 tsp Ghee (preferred more than butter)

Method:

• In a saucepan, heat the ghee. Add the chopped nuts along with raisins. Set aside when raisins get plump and nuts turn reddish brown.
• In the same pan, roast the rice for 2-3 minutes in low heat.
• Now add the milk. Increase the heat to med-high and let it come to a boil
•   Give it an occasional stir so that the milk does not stick to the bottom. Non stick pan works great for this. Also take care not to let the milk burn. Even a little burn spoils the milk. Add sugar and give it a stir.
• Reduce the heat to medium and cook until the milk has reduced in half. Keep stirring often. You know its done when the milk has reduced and also the rice has cooked and is soft (not mushy). This process takes approximately 20-30minutes.
• Add rest of the ingredients - saffron, cardamom and half of the roasted nuts.
• Give it a stir until combined and serve garnished with the remaining nuts.

Recipe of arhar dal| Delicious recipe of arhar or tur dal

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 Ingredients:

• Arhar dal- 1 cup

• Raw mango cut into 1 inch cubes -1 cup

• Clarified butter / ghee / oil -2 tbsp

• Hing- one pinch

• Mustard seeds / rai1-/2 tsp

• Curry leaves-5-6

• Dried red chili  -1

• Turmeric powder -1/2 tsp

• Red chili powder 1 tsp

• Salt to taste

• Green chilies- 2-3

• Ginger grated 1tbsp

• Coriander leaves-1 tbsp

Method:

• Wash arhar dal and soak it in 3 cup of water for 30 minutes before cooking it.
• Drain and put dal in a pan with 2 cups of water; add turmeric, raw mango ,sugar and salt to it. Boil for 30 minutes until lentils are mushy and mango is blended well with dal. The consistency of the dal should be thick.
• Take a frying pan, heat ghee in it and add mustard seeds. When they sputter add the hing, curry leaves, dried red chilly and grated ginger.
• Reduce the heat and when the ginger gets slightly fried pour the mixture over the cooked lentils and stir well. Cook for another 10 to 15 minutes while stirring occasionally.
• Mix garam masala and garnish it with coriander leaves.
• Serve hot.

My recipe of Rogan gosht|Delicious recipe of kashmir-Rogan gosht

Rogan josh (or roghan gosht) is a staple of Kashmiri cuisine, originally it was brought to Kashmir by the Mughals. It is one of the main dishes of the Kashmiri multi-course meal .

Ingredients:

• Mutton cut into medium pieces-800gms

• Black cardamom-4-5

• Kashmiri red chilli powder- 1 tbsp

• Fennel seed (saunf) powder- 2 tbsp

• Dry ginger powder-1 tbsp

• Coriander powde-1 tbsp

• Ratanjot-4-6 inch piece

• oil-4 tbsp

• Asafoetida-1& 1/4 tsp

• Cinnamon-2 one inch piece

• Cloves-6-8

• Black pepppercorns -5-6

• salt- to taste

• yogurt-1 cup

Method:

• Heat oil in a thick-bottomed pan. 
•  Add asafoetida, cinnamon, cloves, black peppercorns and black cardamoms. 
•  Sauté till fragrant. 
• Add lamb pieces and cook on medium heat, stirring constantly till lamb pieces turn a nice reddish brown colour.
•  This may take twelve to fifteen minutes. 
• Sprinkle a little water and continue cooking for twelve to fifteen minutes more on low heat.
•  Make sure to stir constantly and scrape all the sediments from the bottom of the pan. 
• Add Kashmiri red chilli powder, fennel powder, dry ginger powder, coriander powder and salt. 
• Add yogurt and two cups of water. 
• Cook, covered, till lamb is tender, stirring occasionally. Serve hot.

Recipe of paneer paratha|Delicious paneer paratha

Paneer paratha: 

Ingredients:

 For The Dough 

• Plain flour -3/4 cup 
• whole wheat flour -3/4 cup 
• oil-2 tsp salt to taste 

 For stuffing: 

• Grated paneer-1 &1/2 cups 
• finely chopped coriander -2 tbsp 
• 1 tsp finely chopped green chillies
•  1 tsp chilli powder 
• 1 tsp dried mango powder 
• salt to taste 

Method: 

• For the dough Combine all the ingredients and knead into a soft, smooth dough using enough water.
• Divide the dough into 5 equal portions.
• Keep aside.
• How to proceed Divide the stuffing into 5 equal portions. Keep aside. 
• Roll out one portion of the dough into a circle of 75 mm. (3") diameter using whole wheat flour for rolling.
• Place one portion of the stuffing in the centre of the circle. Bring together all the sides in the centre and seal tightly
• Roll out again into a square of 125 mm. (5") using whole wheat flour. Cook on a hot tava (griddle), using a little oil, until both sides are golden brown.
• Repeat with the remaining dough and stuffing to make 4 more parathas. 
• Serve hot.

My recipe of Egg paratha|How to make egg paratha

Egg paratha:

 Ingredients:

 

For the dough:

• wheat flour- 2 cups
•  water- 1/2 cup
•  ghee or oil- 2 tsp
• salt

For the egg mixture:

• 3 eggs
• 1 onion, chopped finely
• 1 green chili, chopped finely
• 2 tbsp chopped cilantro/coriander leaves
• 1/2 inch ginger, chopped finely
• salt

Method: 

1. Mix together all the dry ingredients for the dough. Add some water and knead into a smooth and pliable dough. Add more water if the dough is dry or stiff.
2. Break the eggs in a bowl. Add all the chopped onions, chilies, ginger, cilantro and salt to the eggs well. Whisk this mixture well.
3. On a rolling board, take a medium size ball of the dough. First we will make the parathas. Now you can make the Parathas in two ways…. one is the folding method and the other is the layer method. Or just make a simple chapati....
4. You have to make the paratha one at a time and fry it. When the paratha is is getting cooked on the griddle, you prepare another paratha and so on.
5. Heat the tava or griddle. Take the rolled paratha and keep it on the tava. Cook the parathas on a medium flame.
6. Let the base of the paratha cook till 3/4th. Flip the paratha now.
7. Apply some ghee on the top and let the paratha cook for a few seconds. Be liberal with ghee or oil.
8. Again flip the paratha. The ghee applied on the top goes down and the base comes up now. Apply ghee on this top and drizzle some on the sides.
9. Flip again. Pour 2 tbsp of the egg mixture on the paratha which is half cooked. Spread the egg mixture on the paratha with the help of a spoon. Pour some ghee on the egg mixture as well.
10. Turn over. Now the egg mixture is getting cooked below. Drizzle some ghee on the sides.
11. Flip and let the base cook for some seconds.
12. Flip again and cook the egg mixture again. Once the egg paratha is cooked well… that is when it is browned well, the egg mixture has also browned and cooked – like an omlette.. than the parathas are done.
13. Serve the parathas hot.