Savoury Potato Shreds

Ingredients:

1 big potato grated

2 green chillies chopped

1/2 Tsp Cumin seeds

Salt to taste

1/2 Tsp sugar

2-3 Tsp Roasted groundnuts powder

2 Tsp Ghee

Procedure:

1. Put the grated potato in a bowl filled with water. Shreds should be completely under water.
2. In a pan pour Ghee. Heat well. Once heated, add cumin seeds and let it splutter. Add chopped chillies.
3. Remove the shreds from water with hands pressing it between your palms and removing all the water. When water is removed properly add this dry shred in pan.
4. Put all the shred in pan now.
5. Stir immediately as the potatoes will stick to the pan bottom.
6. Add salt to taste. Stir well. 
7. Cover with a lid and let it cook for couple of minutes on medium flame.
8. Steam it for couple of times till you see shreds are cooked well.
9. Add ground nut powder. and mix well. Add sugar.
10. Cook for another 2 minutes.
11. Check if potato shreds are cooked well and are soft.
12. Switch off the stove and serve hot with sweet yoghurt and/or tango Lemon Pickle.

Instant Sandwich - Tomato-Onion Sandwich

Ingredients:  

2 small Finely chopped onions

2 small finely chopped Tomatoes

Chopped coriander leaves

3-4 Tsp Ground nuts powder ( Roasted and powdered groundnut)

Red chilli powder to taste

Salt to taste

Sugar 1/2 Tsp

Brown Bread or White bread

Butter

Procedure:

1. In a bowl, mix all the ingredients well.
2. Apply little butter on bread slice and stuff the above mixture.
3. Roast it in sandwich maker on medium flame of stove for about 4-5 min or till roasted well golden brown. Once roasted, flip and roast the other side as well.
4. Serve hot with Tomato ketchup  :)

Jaggery coated Walnuts

It is healthy, Easy,tasty,fast recipe. Maximum time it takes is 5 min :)  Children will feel its Chocolate and have it...:)

Ingredients:


100 gm Walnuts cut into halves
120gm Jaggery  ( take as per your taste. You can decide at the once you finish reading recipe)


Procedure:

1. Cut the walnuts into halves.
2. Pour Jaggery on Non stick Tava and heat Tava. Let the jaggery melt.
3. Once it is melted, give 2 min. It will start leaving sides of the Tava/pan.
4. Add Walnut halves into melted jaggery.
5. Stir well in order to apply the Jagger to all the sides of walnuts.
6. Cook for 2-3 min.
7. Switch off the stove.
8. Before the Tava/pan cools down. Transfer the walnuts with spoon on a foil sheet one b one. Keep them separated. If Tava/pan becomes cool while you transfer walnuts will stick to the pan since jaggery will become hard. So if it is hard, switch on the stove again let it melt and then transfer again. 

     9.  It will take few minutes. 2-3 min to cool down the walnuts.

     

 Ready!!!!!!!!

Butter Naan and Aloo Palak

One of my favourite and am sure everyone's favourite :) Indian bread .. tandoori style bread....


Ingredients: 


250gm plain Flour
2tsp sugar
1/2 tsp salt
1/2 tsp baking powder
100ml  milk
2 tsp oil
sesame seeds
fresh chopped coriander
melted butter for brushing naan


Procedure:

1. Sift together the flour,sugar,salt and baking powder.
2. In a separate bowl, mix oil and milk together.
3. In a pan in which you are going to make dough, make a well in the centre of the dry ingredients and then in this pour the milk-oil mixture.
4. Start making dough.
5. The dough should become soft. Knead well back and forth. 
6. In an oiled pan ( non metalic and oven proof) keep the dough.
7. Cover the pan with muslin cloth or tea towel and keep in a warm place for minimum 1 hour.( I kept it in an oven heated on minimum temperature.
8. After one hour, the dough will rise up. ( Ideally it should be rise up to double size)
9. Once risen up, make 5 balls off the dough.
10. Preheat the oven on 220 degrees ( or on the highest grill temperature of the oven). Keep a baking sheet on the tray and keep the tray in oven.
11. Role the dough ball into oval shaped Naan. Pour little sesame seeds and finely chopped coriander over Naan bread and role again on the Naan to suppress the seeds and coriander.
12. Keep the Naan on the baking sheet and keep the tray in the upper shelf.
13. Grill for 2-3 minutes or till the brown coloured spots.
14. While hot, brush with butter and serve.

Enjoy!!!!!!!!

I am also going to post Naan using Yeast. Today's was the Baking powder version. 

Let us see which is better either with Yeast or with Baking powder.

The Subji you saw above is Aloo Palak, so thought of posting the recipe immediately instead of posting separately.
I prepare aloo Palak without onion and garlic. You can try it this way.

Ingredients:

2 Big Boiled Potatoes ( Don't peel off them)
Palak /Spinach 250 gm
Mustard seeds
Cumin Seeds
3-4 Green Chillies chopped
2 Tsp Coriander powder
Salt to taste
Turmeric
Asafoetida
Curry leaves

Note: you can make changes to quantity of ingredients as per your requirement or taste always.

Procedure:

1. Wash and then chop Spinach leaves.
2. Heat 1-2 Tsp oil in pan. Once heated, add mustard seeds. When the crackle add cumin seeds, Asafoetida, green chilies, curry leaves.
3. Add chopped spinach leaves. Stir well.
4. Spinach will start loosing water. Stir well. And keep cooking till it is soft.
5. Once you are happy with the consistency, add Turmeric now.
6. Mix well and add chopped potatoes. ( chop potatoes with skin)
7. Give a nice stir and add salt to taste. Add sugar little bit.
8. Add Coriander powder.

Taste and add salt if needed. Serve Hot with home made Naans :)

Coconut Ladoo

Another traditional recipe......yummy...my favourite and easiest and fastest desert according to me


Serves : 9 small


Ingredients: 


2 Cups grated coconut ( if you are using frozen coconut, make sure you de freeze it for couple of hours or enough to remove icy particles in it. Even I used frozen one.)
Half cup Sugar
Almonds 
Cardamom powder ( 2-3 cardamom pods )
Half cup  Milk


procedure:

1. In a non-stick pan add grated coconut and milk together.
2. On a medium flame, keep it stirring until it comes to a thicker consistency. When you start, it will leave oil on the sides due to coconut. But a continuous stir makes it better cooked.
3. Once the mixture is become thick in consistency, add cardamom powder and almond pieces.
4. Add sugar. Again the mixture become fluidly.  Keep stirring and avoid sugar getting burnt at bottom of pan. Stir well continuously.
5. Mixture will become thick again. And once it reaches thick consistency. Switch off the stove immediately. 
6. Keep it aside to become cool.
7. Once cooled totally. Apply little Ghee on palms and role the mixture into round Ladoo.