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Tuesday, July 21, 2015

Chapathi Noodles





Chapathi noodles is the creative dish prepared from the left over chapathi's. This is the perfect snacks one would love to have and also easy making food for your Tiffin boxes. This dish contains vegetables and sauces and gives you Indo Chinese flavor. Do try this easy recipe and serve your loved once.

Preparation Time : 15 min
Cooking Time       : 12 min
Serves                   : 4

Ingredients ::

English Name For Ingredients
Hindi Names For Ingredients
Quantity
Chapathi
चपाती
4
Oil
तेल
2 tbsp
Chopped Garlic
कटा हुआ लहसुन
1 tbsp
Sliced Onion
कटा हुआ प्याज
1 Onion
Sliced Bell Peppers
कटा हुआ शिमला मिर्च
1/2 Bell Pepper
Shredded Cabbage
कटा गोभी
1/4 Cup
Chopped Carrot
कटी हुई गाजर
1 Carrot
Tomato Sauce
टमाटर की चटनी
1 to 2 tbsp
Soya Sauce
सोया सॉस
1 tbsp
Green Chilli Sauce
मिर्च की चटनी
1 to 2 tbsp
Black Pepper Powder
कालीमिर्च का पाउडर
1/2 tbsp
Lime Juice (Optional)
नींबू का रस
1/4 tbsp
Coriander Leaves
हरा धनिया
For garnishing
Salt
नमक
To taste


Preparation ::





  1. The chapathi should be very soft to make noodles. Hard chapathi will break in between and may  spoil your dish. Keep chapathi one above other and roll it out. with the help of sharp knife cut the edges into thin strips and open them. You will get noodles out of chapathi.
  2. Heat oil in a pan and add finely chopped garlic saute for 10 seconds. Add sliced onion and roast for around 30 seconds.
  3. Add chopped bell peppers, carrots and shredded cabbage and saute them. Every time when you add vegetable roast them for around 20 seconds.
  4. Add three types of sauces one by one and mix it well. Add salt, chapathi noodles and gently coat the sauce veggie mix in it. Sprinkle pepper powder and lime juice.
  5. Garnish with coriander leaves and serve hot .

Thursday, July 16, 2015

Aalu 65






Aalu 65 is one of the veg starter made from potatoes. The origination of 65 is with regard to a new chicken based dish called Chicken 65 introduced in 1965 at the famous Buhari Hotel Restaurant in Chennai. Chicken 65 became very popular across India and later different dishes using Potato, Paneer, Mashrooms etc came up using the same recipe and with slighter variations. Aalu means Potato in Hindi and I have used the same recipe that of chicken 65. Also do check other starters like Gobi Manchurian, Idli Manchurian, and Bread Masala.

Preparation Time : 15 min
Cooking Time       : 40 min
Serves                  : 4

Ingredients :

English Name For Ingredients
Hindi Names For Ingredients
Quantity
Potatoes
आलू
4 Large
To make fried Potatoes :
Red Chilli Powder
लाल मिर्च पाउडर
1 tbsp
Coriander Powder
धनिया पाउडर
1 tbsp
Garam Masala Powder
गरम मसाला पाउडर
1 tbsp
Ginger Garlic Paste
अदरक लहसुन पेस्ट
1 tbsp
Yogurt
दही
1/4 Cup
All Purposes Floor & Corn Flour Mix
मैदा और मकई का आटा मिक्स
1/2 Cup
Salt
नमक
To taste
Oil
तेल
For Deep frying
To Prepare Gravy :
Oil
तेल
2 tbsp
Chopped Garlic
लहसुन
1/2 tbsp
Green Chillies
हरी मिर्च
2
Curry Leaves
करी पत्ते
Few
Yogurt
दही
1/2 Cup
Chilli Powder
लाल मिर्च पाउडर
1/2 tbsp
Dry red Chillies (Optional) Paste or Food Colour
सूखी लाल मिर्च (वैकल्पिक) पेस्ट या खाद्य रंग
3 Red Chillies
Salt
नमक
To taste
Coriander Leaves
हरा धनिया
For granishing


Preparation :
   



  1. The first step in making Aalu 65 is partially boiling the potatoes. Peel off the parboiled potatoes and cube. The cubed potatoes are needed to be deep fried by adding all the ingredients mentioned under "To make fried Potatoes" one by one except oil.
  2. Gently mix the ingredients without adding water and rest for 10 minutes. Meanwhile heat a oil in a deep frying pan and check for the required hotness. Put well coated potato cube into oil and fry them till they are crisp and golden. Remove the fried potatoes onto absorbent paper and keep aside.
  3. Heat a skillet in a medium flame and add oil. Add finely chopped garlic and roast for few seconds,  Add slit green chillies and curry leaves and saute. Add yogurt, chilli powder and mix well.
  4. You have to add food colour to look restaurant type dish. But this is purely optional. Instead of that you can use less spicy dry red chilli paste. For that you have to soak 3 dry red chillis in warm water for about 45 min and blend them using little water into fine paste. This gives good color to your dish and also good from health point of view.If you are not using dry red chillies then increase the quantity of green chillies.
  5. Add salt and add fried potatoes into the gravy. Let the potato gets nicely coated with gravy. Heat until all the moisture goes out and becomes dry.
  6. Garnish with coriander leaves and serve as a starter.





Tuesday, July 14, 2015

Gajar Ka Halwa






Gajar ka Halwa is a sweet dessert pudding prepared from grated carrot , milk, sugar and ghee. This is a famous dessert which is  favourite all over Northern India. During the festival like Diwali, Holi, Raksha Bandhan gajar ka halwa is prepared and served. In 300 grams of gajar halwa there are 268 calories which can be split into 76 Calories fat, 180 Calories carbohydrates and 16 Calories protein. Now a days in restaurants you can find gajar ka halwa being served along with a scoop of ice cream. For me it tastes heavenly specially with a scoop of vanilla ice cream. In this post you can find traditional recipe of gajar ka halwa. You can also add khoya while preparing halwa to get different taste.

Preparation Time : 15 min
Cooking Time       : 25 min
Serves                   : 5-6

Ingredients ::

English Name For Ingredients
Hindi Names For Ingredients
Quantity
Carrots
गाजर
400 gm
Sugar
चीनी
1 Cup or as per taste
Milk
दूध
1 1/2 Cup
Ghee
घी
3 tbsp
Cardamom Powder
इलायची पाउडर
1/2 tbsp
Dry Fruit Mixture (Raisins, Almond, Cashew Nuts)
सूखी फलों के मिश्रण (किशमिश, बादाम, काजू)
2 tbsp


Preparation ::













  1. Grate the carrots and cook using milk until they  are soft. If you would like to make it faster then cook in cooker taking two whistles. You can also cook in a skillet but it will take few extra minutes of your time.
  2. Keep sautéing to reduce the milk and the flame of the stove should be in medium. When milk start reducing add sugar as per your taste.
  3. After adding sugar the liquid content will increase again due to moisture of sugar therefore you need to keep sautéing between every minute to drain the liquid and to make thick.
  4. Cook until all milk is absorbed. Add ghee and dry fruit mixture and mix well. Let it be in heat for few more minutes.
  5. Add cardamom powder , saute and turn off the flame. You can serve this halwa warm. Some people also like to eat chilled carrot halwa. This dessert also goes good with a scoop of ice cream.

Monday, July 13, 2015

Karathe Sukke





Karathe Sukke is a Konkani dish prepared from Bitter Gourd. This is a thick dry coconut based curry which tastes spicy, tangy, bitter and little sweet. In Konkani Karathe Means Bitter gourd and Sukke is referred to dry curry. This is a side dish usually served along with rice.

Preparation Time : 20 min
Cooking Time      : 20 min
Serves                  : 4

Ingredients ::

English Name For Ingredients
Hindi Names For Ingredients
Quantity
Bitter Gourd
करेला
2
Jaggery
गुड
5 tbsp or as per taste
Oil
तेल
1 tbsp
Mustard Seeds
सरसों के बीज
1 tbsp
Curry Leaves
करी पत्ते
Few
Salt
नमक
To taste
To Prepare Grounded Paste :
Freshly grated Coconut
किसा हुआ नारियल
3/4 Cup
Dry Red Chillies
सूखी लाल मिर्च
7-8
Tamarind Paste
इमली
1/2 tbsp
Urad Daal
उड़द दाल
1 tbsp
Coriander Seeds
धनिया के बीज
1 tbsp
Salt
नमक
To taste


Preparation ::




  1. Chop bitter gourd into small pieces removing its seeds. Add a table spoon of salt and mix well. In a vessel boil water and put chopped bitter gourd pieces in it.
  2. In a medium flame allow it to cook till water color changes, turn off the flame and drain them. This is done to remove the bitterness of the gourd.
  3. In a small pan add a tbsp of oil and roast urad daal & coriander seeds. Allow it cool, You have to add this while grinding the masala.
  4. First blend grated coconut, roasted dry red chillies, tamarind to a fine paste using water. Add less water as we need a thick paste. The masala can also be coarse.
  5. Before taking the masala add roasted urad daal & coriander seeds and grind again for few seconds. The reason to add these ingredients at the end is, you will get nice aroma and this will add more taste to your curry.
  6. After removing the grounded paste from the blender add a cup of water and collect the masala water in a separate bowl.
  7. Heat a skillet in a low flame add oil and temper mustard seeds, curry leaves. Add grounded masala and keep sautéing for few minutes. Add masala water and jaggery as per taste. You can add extra water if you feel the consistency is  too thick.
  8. Add drained bitter gourd pieces and cook till it is properly cooked and it becomes dry. You need to saute in between so that the consistency of the curry becomes thick.
  9. Serve warm as a side dish for rice.