Thursday, 30 June 2016

Indian Style Macaroni

Indian Style Macaroni is one of the yummiest version of pasta / macaroni. Who doesn't like pasta / macaroni? I am sure almost many drool on it. This version of Indian Style Macaroni is easy to make and this makes a perfect snack and dinner time dish and also liked by kids when its loaded with cheese. Even elderly members of the family might enjoy it as it has Indian Masalas added to it. 

I have used Elbow Macaroni. Any type of pasta / macaroni can be used.

Ingredients:
Elbow Macaroni 1 cup
Onion 1 small finely chopped
Tomato 1 Medium finely chopped
Green Chili 1 slit
Turmeric Powder 1 tsp
Red Chili Powder 1 tbsp
Cheese 1/2 cube grated {Optional}
Salt as per taste
Oil 11/2 tbsp
Mustard Seeds 1 tsp
Asafoetida 1 pinch
Fresh Curry Leaves few
Freshly Chopped Coriander Leaves few

For Preparing Macaroni:
Water to boil Macaroni
Salt to add in boiling water 1 tbsp
Oil just to drizzle

Method:
Lets start with boiling the macaroni...
In a Pan boil around 2 cups of water. Once the water is boiled, add Salt and macaroni and mix well and allow the macaroni to boil. It will take almost 10 minutes. 
Note : Boil Macaroni / Pasta as per the instruction given on the pack.

Once macaroni is boiled, strain the water and immediately pass it under cold water and then transfer to a plate and drizzle some oil and mix and keep ready aside.

Lets Cook Indian Style Macaroni...
In a pan heat oil. Once heated add Mustard seeds. As it starts to crackle, add asafoetida, green chili, curry leaves and onion and saute until onions are soft and transparent. Now add tomatoes, mix and cook until tomatoes are done.


Now add the masalas - turmeric powder, red chili powder and salt just as per needed, as remember we have added salt to the boiled macaroni. Mix well.

Add boiled macaroni and mix gently, taking care that macaroni doesn't break. Now add cheese add at this stage though its optional as per ones liking.


Garnish with freshly chopped coriander leaves.


Transfer to a serving plate. Enjoy...

Sunday, 19 June 2016

Khandvi for the occasion of jeenaskitchenrecipes.blogspot.in turning 2

On 21st June 2014, I started my blog with an intention to keep a record of my recipes and of course, sharing recipes so it can be useful for beginners like I was once.

I try'in and put my best in making the dishes inspite of my work schedule, as blogging gives me that satisfaction and immense pleasure to prepare the dishes and doing the presentation...I am always eager in learning tips for that great presentation and learn a lot from other bloggers presentation.

I have made many great blogger friends whom I would Thank for that appreciation's and support they give and also from whom I learnt a lot through their shares and posts. 

I am always trying to learn something new, and planning to post traditional recipes through which I can also get my hands on it. So today, I have selected Khandvi which is a traditional Gujarati snack dish, loved by almost all and its really tasty. Its easy to prepare if few tactics are learnt. Once that is known, then one can gets their hands on it for that perfection needed like my Grandmother who used to prepare the best of Khandvis... I got my hands on it after a few trial and error and now I guess I am confident making it. Lets move on to the recipe now...

Ingredients:
Besan 3/4th cup
Curd 3/4th cup
Water 3/4th cup + 3/4th cup
Salt as per taste
Turmeric powder 1 tsp
Asafoetida 1 pinch
Ginger - Green Chili paste 1 tbsp 

To Temper:
Oil 1 tbsp
Mustard Seeds 1 tsp
Asafoetida 1 pinch
Curry Leaves few

To Garnish:
Freshly chopped Coriander Leaves
Freshly Grated Coconut 

Method:
First of all, grease two or three behind of plates with oil and keep ready aside.

In a bowl, take besan, curd, water, salt, turmeric powder, asafoetida and ginger - green chili paste and whisk well taking care no lumps are formed.

Now let's start making khandvi...


Heat a pan, and add the besan batter and start to stir well, keeping the flame to slow. Keep on stirring continuously taking care again no lumps are formed and also being careful that the batter doesn't sticks to the bottom of the pan.

The batter will start to thicken, keep on stirring. Do not stop. 

After around 8 - 10 minutes, lets do plate test to find whether the batter is done. For this, take a little batter and spread on the greased plate. Allow to cool for a minute, and start trying to roll. If the batter doesn't roll and feels sticky we will have to cook the batter for few for minutes. 
{Note - My batter was done in around 15 minutes. I tested 3 times and finally reached the needed consistency}. 


Once the batter is done, we need to hurry up and start to spreading the batter on the greased plates as soon as we can, else the batter will thicken and we cannot do anything with it - nor spread nor roll. Spread the batter evenly using a flat spatula to form an even thin layer. Do for all 3 plates and allow it to cool. 

Once cooled, cut them lengthwise. 




Now start to roll each strip gently. Keep placing them in a plate neatly.

Now its time to temper the Khandvis...




In a tempering pan, heat oil. Once heated, add mustard seeds. As mustard seeds crackles, add asafoetida, curry leaves and saute for a few seconds and pour them over the rolled khandvis. 


Garnish with fresh coriander leaves and grated coconut.



Transfer the khandvis to a serving plate and Enjoy... 

  






Note: I guess the lighting in my Kitchen was not so good and as I made this dish in the evening time, the photos and colours have some differences in few pictures. I have not altered any picture, kept it as natural as taken.

Monday, 6 June 2016

Methi Bhaji

Methi Bhaji is an easy and a Healthy bhaji. Its basically a sabji, but as its made of leaves, we call it bhaji. Fenugreek leaves are little bit bitter in taste but this bhaji gets balanced with all the flavors that are added to it, and also if needed a dash of sugar is added to cut the bitterness of the leaves. 

Ingredients:
Methi / Fenugreek Leaves 1 bunch
Moong Dal 2 tbsp
Onion 1 small chopped
Green Chili 1 chopped
Turmeric Powder 1 tsp
Red Chili Powder 1 tbsp
Coriander Powder 1 tbsp
Salt as per taste
Sugar 1 tsp {Optional}
Oil 1 tbsp
Mustard Seeds 1 tsp
Asafoetida 1 tsp

Method:
Preparation for the bhaji...



Take Methi leaves and cut its roots. Now pluck the leaves and discard the stems. Wash the leaves thoroughly so that there is no mud, dirt,etc...left. 

Now chop methi leaves and keep ready aside.

Wash and soak moong dal in water for about 15 minutes.

Now lets prepare the bhaji...

In a pan heat oil. Now heated add mustard seeds. As it splutters add asafoetida, green chili and onions and saute until onions turn transparent and done.

Now add soaked moong dal discarding the water. Mix well once.

Add the masalas - turmeric powder, red chili powder and coriander powder and mix well. Cook for a minute.

Now add chopped methi leaves and mix well so that the masalas get coated to the leaves.

Add salt and sugar if needed {optional}. Mix and cook for around 3 - 4 minutes. Methi Bhaji is ready.


Transfer to a serving plate / bowl.

Enjoy with roti / phulki / jowar bhakri as per liking...

Thursday, 2 June 2016

Salad With Mayo Dressing

Salad With Mayo Dressing is a easy, tasty and of course a healthy salad. Its made quickly and one bowl fills one perfectly during dinner time.

Ingredients:
Paneer 100 gms
Iceberg lettuce 3 to 4 leaves
Cherry Tomatoes 3 - 4
Cucumber 1 small
Eggless / Veg Mayonnaise 2 tbsp
Butter 1 tbsp

Method:
Take paneer, just try to remove any water in it by pressing it tightly. Cube the paneer. Now in a pan heat butter, once heated, add cubed paneer and fry until light golden on both sides. Transfer to a plate and keep ready aside.

Wash iceberg leaves and tear them into small pieces.

Wash cherry tomatoes and cut them in rounds.

Wash cucumber and dice them. 


Now in a bowl, add torn iceberg leaves, round cut cherry tomatoes, diced cucumber and fried paneer. Mix well gently.

Add mayonnaise and toss well.

Serve. 

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