Recipes by Rashmi

KALAKAND (MILK CAKE)
Saturday, August 25, 2007

Labels: Dessert, Traditional Indian

posted by Rashmi @ 10:55 PM, ,

VEGGIE SOY BURGER
Saturday, August 18, 2007

I adapted this recipe from one of my favorite cookery shows. Soy products are very healthy and nutritious. This recipe is made from soy chunks. I also love soy chunk curry & pulav but I never thought about this soy burger. Thanks to the cookery show for this easy, delicious and healthy dish.

Cooking time – 20 min

Serves – 4

INGREDIENTS

1. Burger buns – 4
2. Soy chunks – 20-25
3. Milk - ½ cup
4. 2 tbsp grated carrot
5. 2 tbsp green peas
6. 2 tbsp cut corn
7. 2 tbsp red onion (chopped)
8. 1 tsp ginger (chopped)
9. 2 tbsp all purpose flour
10. 2-3 green chilies
11. Olive oil – 2-3 tbsp
12. Ranch (salad dressing) – 3-4 tbsp
13. Tomato sauce – 3-4 tbsp
14. lettuce leaves
15. 4 slices of tomato
16. 4 slices of red onion
17. Salt to taste

1. Soak soy chunks in hot milk for ½ hr. After that take a processor and add soy chunks, carrot, green peas, corn, chopped onion, green chilies, ginger, salt & grind them .Take this mixture in a bowl and add all purpose flour. Make a smooth dough.
2. Divide this dough in 4 equal portion and make 4 flat patties.
   
   
3. Now heat a flat greased pan and put patties and cook them on medium high heat for 7-8 min or until bottom side gets golden brown. Now turn the other side and cook for another 7-8 min or until this side also gets golden brown.
   
   
4. Now heat the burger buns on a pan. Now take bottom piece of bun and put ranch, prepared patty, tomato slice, onion slice, lettuce, tomato sauce. Cover it with the other half of the bun. Veggie soy burger is ready to serve.

Labels: Breakfast and Brunch, Healthy Recipes, Snacks, Vegetarian

posted by Rashmi @ 5:43 PM, ,

CHICKPEAS CURRY

1. Chickpeas – 2 cups (soaked in water for 5-6 hr) / 2 small cans
2. Onion – 1 ½ medium size ( finely chopped)
3. Tomato – 2 medium size (pureed)
4. Garlic paste – 1 tbsp
5. Ginger paste – 1 tbsp
6. Bay leaf – 2
7. Clove – 2-3
8. Cardamom – 2
9. Cinnamon stick – 1
10. Cumin seeds – 1 tsp
11. Red chili powder – 1 tsp
12. Turmeric powder – 1 tsp
13. Coriander powder – 1 ½ tbsp
14. Cumin powder - ½ tbsp
15. Yogurt (beaten) - ½ cup
16. Kashmiri chili powder / paprika – 1 tsp
17. Olive oil / vegetable oil – 3 tbsp
18. Salt to taste
19. Coriander leaves / cilantro leaves (chopped) – 1 tbsp

1. Soak the chickpeas for 5-6 hr in water. Cook in a pressure cooker till chickpeas get tender (3-4 whistles). Do not discard the water. If you are using chickpea cans then you don't need to soak and cook but discard the liquid.
   
   
2. Now heat a heavy bottomed vessel with oil & add cumin seeds, bay leaves, cloves, cardamom and cinnamon stick. When they crackle, add finely chopped onion, ginger, garlic paste and salt. Fry on medium heat till onions turn translucent. Now add tomato puree and all spices (chili powder, turmeric powder, coriander powder, cumin powder) and keep stirring. Cook this mixture on medium heat for 5-6 min.
3. Now add yogurt and pressure cooked chickpeas with water or canned chickpeas. Mix them well and cover this vessel .If you are using can then add ½ cup of water. Cook for 10-12 min on medium low heat or until it gets nicely cooked. Turn off the stove. Chana masla is ready to serve. Serve with rice, roti, naan or parantthas.

Labels: Healthy Recipes, Side Dish, Traditional Indian, Vegetarian

posted by Rashmi @ 5:15 PM, ,

ACHARI CHICKEN
Sunday, August 12, 2007

1. Boneless chicken – 1 lb (cut into bite size )
2. Green banana pepper – 2-3
3. 1 medium sized onion ( cut into thin slices)
4. 1 large tomato ( chopped )
5. 1 tbsp garlic paste
6. 1 tbsp ginger paste
7. 4 tbsp yogurt
8. 1 tsp cumin seeds
9. 1 tsp red chili powder
10. ½ tsp fenugreek seeds
11. 1 tsp turmeric powder
12. 1 tbsp fennel seeds
13. 1 tbsp mustard seeds
14. 2-3 tbsp lime juice
15. ½ onion seeds
16. ½ ajwain/carom seeds
17. Salt to taste
18. Olive oil/ mustard oil – 3-4 tbsp

1. Heat a deep pan with oil and cumin seeds. When cumin seeds start crackling, add onion slices and fry them till they turn to light brown.
2. Now add chopped tomato and cook them until they turn into puree. After that add chicken pieces, yogurt, ginger garlic paste, salt, chili powder and mix well. Cover the pan with lid and cook on medium heat till chicken is half done.
3. On a separate pan, roast mustard seeds,fennel seeds & fenugreek seeds together until they turn to light brown.
4. Take 1 tbsp of this roasted mixture and keep it aside. Grind rest of mixture. Now add onion seeds and carom seeds in the ground mixture.
5. Now add turmeric powder & lime juice in ground mixture and make a paste. Stuff this paste in banana pepper and keep it aside. Keep some paste aside.
   
   
6. Add remaining paste and roasted mixture to the chicken and cook for 5 min on medium low heat. After that, place the stuffed banana pepper on chicken and cook another 5-7 min on low heat. Hot, sour and spicy Achari chicken is ready to serve.
   
   

Labels: Chicken, Side Dish, Traditional Indian

posted by Rashmi @ 12:16 PM, ,

MANGO LASSI
Tuesday, August 7, 2007

1. Ripe mangoes – 2-3
2. Non-fat yogurt – 2 cups
3. 2-3 tbsp sugar
4. 1 tsp cardamom powder
5. 3-4 chopped cashew nuts
6. 3-4 chopped almonds
7. 1 tbsp rosewater
8. Crushed ice

1. Peel and cut the mangoes into small pieces. Take a blender and put all cut mangoes, yogurt, sugar, cardamom powder, rose water and blend them well.
   
   
2. Now take a glass filled with some crushed ice and pour blended mango pulp over crushed ice.
   
3. Garnish with chopped nuts and serve chilled.
   

Labels: Dessert, Drinks, Traditional Indian

posted by Rashmi @ 6:50 PM, ,

CHICKEN MUSHROOM SOUP
Wednesday, August 1, 2007

Cooking time – 25-30min

Serving size – 2

INGREDIENTS:

1. Button mushroom – 4 (cut in slices)
2. Chicken pieces – 15 (bite size)
3. Bay leaf – 1
4. Cloves – 2
5. Water – 2 cup
6. White pepper powder - ½ tsp
7. Salt to taste
8. Garlic -2 cloves (chopped)
9. ¼ medium size onion (roughly chopped)
10. ½ cup milk
11. Dry fenugrick leaves – 1 tbsp
12. Chopped coriander leaves – 1tbsp
13. Croutons – 8-10 or boondi -4 tbsp (optional)
14. Olive oil/butter – 1tbsp
15. Soy sauce – 1 tbsp

METHOD:

1. Take a microwaveable bowl and put chicken pieces, bay leaf, red chili, cloves and salt. Add 2 cups of water and cook them in microwave for 5-6 min
   or
   take a heavy bottomed vessel and put all the above ingredients with water and cook them on high heat for 7-8 min. Keep it aside and let it cool
2. Now heat a deep pan with oil/butter. Add chopped garlic and saute it for 1 min. After that add roughly chopped onion. Fry them on medium low heat for 3-4 min. Now add sliced mushroom and saute them for another 5 min.
   
   
3. Pass the cooked chicken with water through a sieve and collect the liquid and chicken separately.
4. Now pour this liquid in sauteed mushroom in a pan. Bring to boil and reduce the heat to medium heat. Cook for 5-6 min. Turn off the stove and roughly blend this soup with hand blender or blender.
5. Again heat this blended soup and add the chicken pieces. After that slowly add milk and keep stirring. Add white pepper powder, dry fenugrick leaves and soy sauce & mix it well. Cook them on medium heat for 5 min. Remove the soup from heat and place in a soup bowl. Garnish with coriander leaves and croutons. Add any seasoning salt according to your taste.

Labels: Breakfast and Brunch, Chicken, Healthy Recipes, Soups

posted by Rashmi @ 4:19 PM, ,

CHEESE MUNG BEAN PANCAKE(CHEELA)

Labels: Breakfast and Brunch, Healthy Recipes, Vegetarian

posted by Rashmi @ 3:53 PM, ,