Water Melon Coolant

A very Easy Summer Drink that you will love !

You will need :

300 gms water melon, peeled , cut and deseeded.

100 ml of Chilled Water.

Mint leaves (2-3)

1 tbsp sugar  ( Add per your taste )

Blend in everything together in a blender for a minute or two.

Serve chilled.

 

Chorba Frik ( Algerian Soup ) Good for Ramadan

Chorba Frik  or Firik ( Read as Shorba Freek)   is quite popular soup in Ramadan in Mediterranean  countries like Algeria,Tunisia and Morocco.

It is so easy to cook as well and tastes great along with its satiating fragrance of coriander and mint .

In my recipe I have used meat balls but you can add normal chicken and meat pieces too.
Preparation time : 15 minutes                                            Cooking time : 30 mins

Serves :2 -3

Ingredients

Tomato  4 medium size ,pureed ( 2 cups)

Onion-1  medium size, finely chopped or paste

Garlic -2 big clove finely chopped or paste

1 bunch of coriander leaves chopped

5-6 mint leaves

handful of chickpeas- soaked overnight.

(7-8) small meat balls made  from keema added with some herbs and spices of your choice.

Green chili -1 (medium hot) finely chopped

Salt -2 teaspoon

Pepper-1 teaspoon

Cumin powder-1 teaspoon

chili powder-1 teaspoon

1 bay leaf.

2 tablespoon Olive oil

Freek – 2 tablespoon ( It is blé of Wheat , can be substituted with Indian Dalia ,split wheat )

(You can even add Harisa to it, if you like very spicy,I prefer it medium hot.)

**Harisa is chili paste for my friends who donot know.

 

Directions:

In a wok/pan  heat oil  and  add  bay leaf, chopped onion, garlic, chili and fry them for 3-4 minutes on medium flame.

Add the spices and fry for a minute.

 Add tomato puree  and Sauté for 2 minutes till you see oil separates from gravy.

Add now 5-6 cups of water and bring to a boil.

Now add meat balls, chopped coriander , mint , chickpeas and frik .

Cover the lid  and Cook it on low flame for 20 minutes .

Garnish with some fresh coriander on top and lemon juice before serving.

You can choose to make it thick or watery , as you prefer to have your soup. If you want it more thick add less water .We like it a bit more liquid.

Idli Manchurian

Preparation time: 15 minutes                               Cooking time : 15 minutes

Serves : 2

Ingredients

Left over idlis 7-8 ( cut into small pieces)

One big onion ( big pieces)

one green pepper medium( chopped big pieces)

one green chili (chopped,small pieces, more as per your taste)

5-6 cloves of cloves finely chopped

few shreds of ginger chopped

1 tablespoon of thick Soy sauce

1 tablespoon vinegar.

1 tablespoon of thai sweet chili sauce

1 tsp of thai hot chili sauce ( Preferably sriracha)

1/2 teaspoon chili powder

1/2  teaspoon pepper powder

1 teaspoon salt.

1 tablespoon ketchup.

Corn flour (2 tablespoon)

sesame seeds for garnishing.

Directions :

Add oil to the wok, once heated ,add ginger garlic and chili pieces first.Saute them.

IMG_7025

Once,done add the onion pieces and saute them until they become a bit transparent.

IMG_7026

Add the green pepper at end,since they cook faster and they should not be too soft, a bit crunchy taste better in curry.

IMG_7027

Now,add soy sauce,salt ,pepper,chili powder, thai chili sauce and vinegar.

IMG_7028Add about 100 ml of water into the wok  and add one chopped garlic clove, let it come to a boil.

IMG_7030Take 2 tablespoon of cornflour, mix in 50 ml water , and add to the wok.

IMG_7031

Stir the sauce until you see it become thick.

check the salt and spice level. You can add more as per your taste.

Now add a tablespoon of ketchup to give it a bit sweet taste.You can skip it as well if you don’t like sweet taste in your food.

Add the idli pieces to the sauce   toss, cover , put on low flame for 3-4 mins.

For garnishing add sesame seeds on top and eat it like a starter or maincourse.

 

Instant Bhatoorey Recipe

Instant Bhatoore Recipe 


Preparation Time: 30 mins         Cooking time: 15 minutes

    Serves – 2-3 people                      

Ingredients:

Salt -1 teaspoon

Sugar-1 tablespoon

Whole Wheat flour-(Atta)-2 cups

Cake Flour -2 cups ( Maida)

Semolina( Sooji) – 2 tablespoons

Yogurt-1 cup

Baking Powder-1 tsp

Baking Soda- a pinch

1 tablespoon Olive oil

1 and half cup warm water to knead the dough.

Directions :

Mix the two flours, Add  the dry ingredients first , then add yogurt and mix well, knead the dough with warm water carefully .

Put 1 tbsp of oil and knead for another minute so that oil gets absorbed in the dough.

Keep the dough aside for 20-30 minutes.

Meanwhile put the oil in Kadhai ( Indian Wok ) on medium hot flame.

Take some dough into your hand , apply some oil and make a small ball .

Press it with help of hands and try to flatten it .

Once you flatten it with your hands, put some oil on the rolling surface and lightly press it with a rolling pin to even out .

Put it into the oil and fry , till you see  both sides golden .

Similarly roll out the remaining Bhatooras and fry them.

Serve them with Chhole  ( Chickpeas curry ) .

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Aloo Rasedaar with Bajre ki Poori ( Indian Vegetarian Recipe)

Aloo Rasedaar Recipe 

Preparation Time: 10 mins         Cooking time: 20 minutes

    Serves – 2-3 people                      

Ingredients:

4 boiled potatoes slightly mashed.

2 chopped tomatoes.

1 cup green peas.

1/2 teaspoon turmeric powder

1 teaspoon cumin seeds

pinch of asafoetida powder

Salt -1 teaspoon

crushed Pepper-1/2 teaspoon

chili powder-1 teaspoon

Coriander powder- 1 teaspoon

Cumin powder- 1 teaspoon

Garam Masala- 1 teaspoon

1 tablespoon  dry mango powder.

1 tablespoon Olive oil or Mustard Oil.

Directions :

Add oil to cooking pot  on low flame and once heated , put in the cumin seeds and asafoetida(Heeng)  powder.

Add the spices (salt, pepper,coriander, cumin , turmeric, chili powder) and fry for a minute on low flame.

Add the chopped tomatoes and cook until they are soft .

Then  add green peas, cover and cook for 5 mins .

Lastly add the mashed potatoes, 2 cups of water and mix well.

Sprinkle the Garam Masala and Dry Mango Powder.

Cover and cook on low flame for about 10 minutes till you see a thick gravy .

Eat it with paratha or puri ( both are indian bread) you can enjoy it with boiled rice as well.

Recipe for Bajre- Methi  ki Poori :

Ingredients :

1 tablespoon oil.

4 cups of Bajre ka Aata ( Pearl Millet Flour )

1 cup Normal Wheat Flour

Salt ( 1/2tsp)

Pepper Powder ( 1/2tsp)

Cumin Powder ( 1/2tsp)

Chilies Powder ( 1/2tsp)

Dry or Fresh  Fenugreek (Methi) Leaves (1 tbsp)

1 and half cup medium hot water to knead the dough.

Method: 

Add all the above ingredients and mix well, knead the dough with medium hot water carefully as not to burn your hands .

Keep the dough aside for 10-15 minutes.

Meanwhile put the oil in Kadhai ( Indian Wok ) on medium hot flame.

Take some dough into your hand , apply some oil and make a small ball .

Press it with help of hands and try to flatten it .

Once you flatten it with your hands, put some oil on the rolling surface and lightly press it with a rolling pin to even out .

It is a bit difficult to roll out Bajra roti or poori since there is no gluten present in the Bajra , we have  added some normal flour in the beginning  to make it a bit easier to roll out the poori.

Put it into the oil and fry , till you see  both sides golden .

Similarly roll out the remaining poori and fry them.

 

 

Masala Prawns

20170413_185333

Ingredients you will need:

Jumbo Prawns (15-20) cleaned and peeled .

Olive Oil for cooking -2 big table-spoon.

Salt – 1 teaspoon

Pepper -1/2 teaspoon

Turmeric powder-1 teaspoon

Chilli powder 1 teaspoon

Coriander powder – 1 teaspoon

Garam masala powder – 1 teaspoon

Onion-one- medium size

cashews (8-10)

1 tablespoon of ginger garlic paste (or  chopped garlic cloves 4-5, ginger shreds 4-5 )

One green chilli (optional)

Tomato puree – 1 cup medium size

Coriander seeds (1/2 tsp)

Cumin seeds (1/2 tsp)

Mustard Seeds (1/2 tsp)

Curry Leaves – 5

Chopped Coriander for garnishing

Preparation time : 10 minutes           Cooking time : 20 minutes 

Serves 2 people

Method :

Heat oil in pan,   add chopped onions first saute for a minute and then add ginger garlic  paste and chili.

Fry the  onions  until you see them turning slightly brown.

Add the cashews and saute for a minute till they get slight golden colour.

Start  adding spices :red chilli  powder,turmeric,coriander powder , salt, pepper, garam masala.

Saute for a minute then add tomato puree.

Once you see oil is separated from gravy,turn the gas off.

Cool and grind  it into a fine paste , it now has more creamy and consistent gravy texture.

On a flat plan, add one tablespoon of oil, add the crushed coriander seeds, cumin seeds, mustard seeds, one chopped pod of garlic  and curry leaves.

Once the mustard seeds splutter add the prawns and let the prawns cook  for 5-10 minutes on medium flame.

Add these cooked prawns into the gravy , mix well and simmer it  on low flame covered for 5 minutes.

Garnish with  chopped coriander .

Your masala Prawns  are ready , you can enjoy it with steamed rice or naan.