Pindi Chana

Ingredients:-

Chickpeas 500gms (soaked over night)

For chick peas

Tea bag 1
Soba bicarbonate 1/2 tsp
Salt 2 tsp
Garam masala powder 2 tsp

For the masala

Coriander powder 5 tbsp
Cumin powder 2 tbsp
Amchur powder 2 tsp
Red chilli powder 2 tsp
Garam masala 1 tsp
Black salt 1 tsp
Salt as per taste
Ginger 3 inch cut into juliennes
Green chillies 10
Oil 1/4 cup

Pureed in blender

Onion 1
Ginger 1 inch piece
Oil 2 tbsp
Cumin seeds 2tsp

Make a smooth paste of the above

Method:-

Put chickpeas in a pressure cooker with enough water and add tea bag,soda,salt and garam masala powder.Pressure cook for 5-10 minutes until smooth.Once cooked,drain and reserve water.

Mix coriander,cumin,amchur powder,garam masala,red chilli powder,black salt and white salt.

Take chickpeas in a bowl and add masala, toss well so as to evenly coat the chickpeas with the masala.

Heat oil in a pan,when very hot pour on the chickpeas and shake well.Use a ladle very carefully to mix the chickpeas so that chickpeas do not break.

In a another pan heat 2 tbsp oil,add cumin and chillies .When splutter add the pureed paste.Saute till pink.Add 1 tsp of salt.Now add the reserved water.Simmer for 3-4 minutes.Add ginger juliennes and serve hot.

Recipe source:- The Super Indian Cook Book by Rakesh Puri

Eggless Apple Vanilla Cake with apple crumble topping

Googled for apple cake few days back and got the recipe from the sweet simple bakes,made few changes with the ingredients and the cake came out very well.The only thing i didnt like is it took much time to bake.

Ingredients:-

Wheat flour– 1 cup

Oats (old fashioned) 1/2 cup
Sugar – 1 cup
Butter – 1/4 cup
Apple puree – 3/4 cup (approx 1 medium apple)
Vanilla – a few drops
Baking Powder – 1 tsp
Cooking Soda – 1/4 tsp
Milk 1/4 cup

For crumble topping

Apple chopped (1 medium size apple)

Demerara Sugar 1/4 cup

Cinnamon powder 1 tsp

How to make

Sieve all the dry ingredients.

Mix butter,vanilla essence with the dry ingredients.

Add milk and apple puree to the flour.

Line a baking pan and pour the batter.

Lay the apple wedges on the top.Sprinkle with demerara sugar and cinnamon.

Bake for 1 hour 10 minutes on 200 degress or until the skewer comes out clean.

PS:-This cake took much time to bake as i usually bake my cake for 40-50 minutes,i am not able to figure it out why it took so much time.The crumble topping of cinnamon and apple with demerara sugar gave the cake a extra flavour.Half of the cake got over within an hour of removing from the microwave.

This cake is going to participate in Whole grain eggless baking events---oats at Madhuram's Eggless Cooking

Enjoy the cake :)

Panner Pulao (cottage cheese pulao)

Ingredients:-

Basmati rice 1 1/2 cup

Panner A big block

Red chilli powder 1 1/2 tsp

Corn flour 2 tsp

Oil 1 tbsp + oil for deep frying

Cinnamon powder 2 tsp

Green cardamoms 4

Black cardamoms 2

Cloves 4

Bay leaves 4

Onions sliced 3 tbsp

Ginger garlic paste 3 tbsp

Salt as per taste

Milk 4 tbsp

Juice of half of lemon

Method:-

1.Soak rice in water for 30 minutes.

2.Mash panner.Add salt,red chilli powder and cornflour.Mix well and make small balls of the mixture.Heat oil in a pan and deep fry the panner balls to a light brown colour.Remove and keep aside.

3.Heat oil in a pan.Add the whole spices and saute till they crackle.Add sliced onions and stir fry in golden brown.Add ginger garlic paste dissolved in water.

4.Add salt,juice of half lemon and sufficient water.

5.When water starts boiling add rice and cook on a medium heat,stirring occasionally.

6.When the water is reduced to the level of the rice,sprinkle milk on the top.Cover with wet cloth and cook on a low heat until the rice is well cooked.

7.Remove from heat and serve hot,garnished with fried cottage cheese balls.

PS:-Quantity of water depends on the rice,i took 1 1/2 cup water for 1 cup of rice.

Recipe source:- Curries & Rice

Shimla Mirchi Kheema / Capsicum Kheema

Pakistan is very famous for its spicy cusine in particular its kababs.Here we have a pakistani restaurant called Karachi Darbar.The kababs he servers are excellent and sometimes it beats indian kababs.And there are many dishes of pakistan which are famous like Mutton Achari,Chicken Achari,Paya,Shimla mirchi kheema and many more.When ever we visit this restaurent mutton achari and shimla mirchi kheema are must in our menu along with kababs.

I googled for the recipe and got one from Jeena's kitchen.Made few changes and the taste was excellent.The recipe is below:-

Ingredients:-

Minced Meat 250gm

Onion 1 (paste)

Onion 1 (chopped)

Tomatoes 2 (paste)

Capsicum (chopped) 2

Green Chili 2

Ginger garlic paste 2 tbsp

Turmeric 1 tsp

Cumin powder 1 tsp

Garam Masala 1/2 tsp (can be adjusted according to taste)

Cumin Seeds 1/2 tsp

Coriander Seeds 1/2 tsp

Fennel Seeds 1/2 tsp

Dried Mint 1 tbsp

Kasori menthi 1 tbsp

Bay leaf 1

Salt

Black Pepper 1/2 tsp

Oil 4 tbsp



Method:-



Take oil in a pan,add onions and fry until brown in colour.

Add blended onion paste and saute till brown in colour.

Now add tomato paste and ginger garlic paste.Saute till the oil leaves the pan.

Add fennel seeds,cummin seeds,coriander seeds,red chilly powder and turmeric powder.

Saute for 2-3 minutes.

Now add green chillies.Saute for another 1 minute.

Add chopped capsicum and salt.Cover and cook for 3-4 minutes.

Now add kheema (minced meat),cumin powder,pepper powder,bay leaf,garam masala powder,Kasuri menthi and dried mint leaves.Saute for 2-3 mintues.

Add little water and cover and cook till kheema is well cooked.

Serve with parathas or hot rice.

Recipe source :- Jeena's kitchen

Coriander Rice / Kothimeera Annam--- Microwave

Ingredients:-

Rice 2 cups (soaked for one hour)

Coriander a big bunch (washed and chopped)

Green chillies 4

Fresh coconut 4 tbsp (grated)

Ginger garlic paste 1 tbsp

Tomatoes 2 (chopped)

Cloves 6

Green cardamoms 3

Cinnamon 1 inch pc

Bay leaf 2

Salt as per taste

Oil 2 tbsp

Method:-

* Take 1 tsp oil in Microwave save dish and add the chopped coriander and green chillis and micro high for 2 minutes or until the rawness dries.

*Remove from Microwave and cool.Grind the fried coriander and green chillis along with coconut,ginger garlic paste.

*Take the remaining oil in a Microwave safe bowl and add the whole spices and fry for a few seconds.Now add the ground coriander paste and fry for 3 minutes and then add the chopped tomatoes microwave high of another 2-3 minutes.

*Add the above mixture to the soaked rice, add water and microwave high for 10 minutes.

*Serve it with chicken or just with raita.

PS:I used 1 1/2 cup water to 1 cup rice and the proportion of water depends on the rice.

Recipe source:-Sailu's food

Event participation:- Microwave easy cooking by Srivalli of Cooking 4 all Seasons

Macaroni Rolls

Ingredients:-


Macaroni 1 cup (boiled and drained)

Cheddar cheese 1/2 cup grated (can be subsituted by any cheese)

Green chillies 2 chopped

Coriander leaves 1/2 cup chopped (optional)

Cumin powder 1 tsp

Garam masala powder 1/2 tsp

Salt

Oil for deep frying


Method:-


Mince all the ingredients except the oil in a mixer.Do not grind to a paste

Remove from mixer to a bowl and mix well

Roll our in the shape of 1 1/2 inch long sausages

Refrigerate for 20 minutes

Deep fry in hot oil until golden brown.

Serve with tomato sauce/sweet chilli sauce.



Recipe source:The Super Indian Cook Book by Rakesh Puri.

Stir-Fried Spinach With Cottage Cheese

Ingredients:-

Spinach (palak) 3 bunches
Panner (cottage cheese) cubed 1 cup
Oil 4 tbsp
Cumin 1 tsp
Garlic chopped 2 tsp
Red chillies whole 2
Coriander powder 1/2 tsp
Cumin powder 1/2 tsp
Red chilli powder 1/2 tsp
Salt to taste

Method:-

Blanch spinach,drain and chop coarsely.
Heat oil in a kadhai.Add cumin and garlic and saute until garlic changes colour.
Add Whole red chillies,stir for half a minute.Add spinach,stir fry adding coriander powder,cumin powder and red chilli powder.
Add panner and stir fry for another 5 minutes.Season with salt
Serve hot with rotis/rice.