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Thursday, June 23, 2016

Kadai Vegetable Gravy


The Kadai Vegetable Recipe is a quick and easy to prepare. Mixed vegetables are cooked with freshly ground spices and then simmered in delicious tomato gravy. the freshly ground masalas give such a nice aroma to the kadai gravy. This vegetarian dish can serve as an ideal main course dish for both rice,Naan or chapatti. I make this veg kadai gravy on weekends or on family get together. Previously I posted this recipe in different method.I adapted restaurant style Recipe from Here.

Ingredients 
For Kadai Masala-Roast and Grind
Coriander seeds-    1 tbsp
Cumin seeds-    ½ tsp
Cloves-2
Green cardamoms-2
Cinnamon-1/2 inch
Red chilies-    3 to 4
Kasuri methi-1tsp  
Cashews-8to9 
 Black peppers-4 to5
Vegetables:
Potato-  ½ cup
Carrot -½ cup
 Beans -7-8
 Capsicum -½ cup
 Cauliflower - 1 cup florets (heaped)
 Fresh or frozen peas -1/2 cup 
Tomato Puree -1/2 cup
For the Gravy:
Ginger garlic paste- 1 tsp
Chopped onions-1/4 cupT
Turmeric powder-    ¼ tsp
Red chili powder-    ¼ tsp
Water-2cups
Amul freshcream-    3 tbsp
Chopped coriander leaves for garnish-2 to 3 tbsp
Oil-2tbsp
Salt as required

Method:

 1.Heat a small frying pan and add the following spices.  stir and roast till the spices become fragrant.
2.  Stir and roast till the spices become fragrant. no need to brown the spices.  
3.when the ingredients cool down, add all of them in a dry grinder and grind to a fine powder. remove the kadai masala from grinderand keep aside.
4. Puree tomatoes and keep aside.
5. In a pan heat 1 tbsp oil and add 1/2 cup sliced onions and ½ cup sliced bell pepper  .
6.  Stir very well and saute the onions and bell pepper on a low to medium flame. Till the bell peppers are half cooked. some crunch is desirable.
 7. Remove the sauteed onions and bell peppers aside. chop the potatoes and carrots and half cooked keep aside too.
8.In the same pan, then heat 2 tbsp oil. add 1 tsp ginger-garlic paste. stir and saute till the raw aroma of ginger-garlic goes away. Then finely add chopped onions.
9. Stir and saute the onions till they become light golden. Then add the prepared tomato puree.
 10.Add ¼ tsp turmeric powder and ¼ tsp red chili powder. stir very well. saute the masala till it thickens and you see oil releasing from the sides.
11. Then add the potato, carrot along with peas.stir and saute for a minute and add water add salt and saute.
 12. Cover the pan. on a medium flame simmer and cook the veggies. check at intervals and if required, add more water.  the veggies need to be cooked well but they should not become too soft.
 13. Then add the ground kadai masala and stir very well.Then add the sauteed bell peppers and onions.mix and stir again very well. simmer for few minutes. if the gravy looks dry, then do add some water.
14.Finally add Fresh cream and stir the cream with the rest of the gravy. switch off the flame.
15.Garnish with chopped coriander leaves. stir again very well. Serve veg kadai hotwith tandoori rotis, naan, chapati, paratha.

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Friday, June 10, 2016

Aval Dosai/Poha Dosa

Aval dosai  is one of the signature recipe of my mother. Some fellow bloggers  adding curd &baking soda in batter. It is not necessary. Aval dosai can be made 2 ways, instant version as well as letting it ferment. Adding aval to the dosa batter gives softness to dosas  that literally melts in your mouth. When you are kind of bored with usual dosai you can try this dosai for a change, This batter will yield neither quick nor crispy dosas. But I can assure you that the taste are absolutely yummy The best accompaniment to aval dosa is spicy tomatochutney for breakfast or a night dinner.This dosai is my family's favorite.
Ingredients
Raw Rice -4 Cups
 Urad daal-1/2 cup
TurDal-1/2 up
Poha/ Aval (thick)-1 1/2 cup
Methi/fenugreek seeds-1 tbsp
Salt to Taste
Oil for Making Dosa
Method:
1. Soak the rice, urad daal, Turdaal and methi in enough water for about 7-8 hours.
2. Soak the poha/aval separately in water for about 1 hour before grinding
 3. After 1 hour drain the water from the poha. Grind all the above soaked ingredients (including the aval/poha) together. Do not use too much water;adding just enough water to make a smooth and thick batter.
  4. Transfer the batter to a container, . Add salt to taste, mix well and Allow this to ferment for at least 10-12 hours.
5.Once fermented, give the batter a stir as use it to make dosas. Heat a Dosa Tava on medium high heat. Make sure it is lightly greased.
6.Pour a ladle of dosa batter in the center.  Spread the batter in a circular motion from the center towards outside. Do not spread a lot. It should have the same thickness throughout.
 
7. Put a spoonful of oil around the edges of the dosa and little on the top and cook until the bottom part has browned you can start lifting the dosa off the pan and remove it carefully and serve. Proceed the same way to make the remaining dosas with the batter.

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Wednesday, June 1, 2016

Bread Rolls

Bread rolls
Bread rolls are famous Indian street food loved by all age groups  and it is prepared with bread. These bread roll are served with sweet tomato sauce (Ketchup) or Dhania chutney. To make bread rolls, spiced mix vegetables are stuffed inside the bread, rolled and shallow fried or baked. They are crunchy from outside and soft and spicy from inside. It is easiest and quickest and a mouthwatering snack. This is a perfect snack with evening tea /cofee.



Ingredients:
Brown or white bread-8 pieces
Potatoes-2 boiled and mashed
Carrot, French Beans, boiled peas-1/2cup
Salt as per taste
onion-2
Green chillies-2
Ginger-1 tsp chopped
cumin seeds -1/2tsp
Red chili powder-1tsp
Garam masala- 1/2tsp
Mango powder (amchoor)-1/2tsp 
 Cilantro (hara dhania), finely chopped-1tbsp
 Oil to fry
 
Method:
1. Boil, peel and mash potatoes. Mash potatoes. Add carrots and peas, slightly mash them.
Add chopped green chilies, chopped coriander leaves, grated ginger,  chopped onions, red chili powder, garam masala, turmeric, salt and amchur.powder to the veggies and mix it well.  
2. Mix everything well and check the salt.    Taste the mixture; it should be a little spicier than you like, as it will taste milder inside the bread. Set aside
3.Divide the mixture to 10 equal balls and make an oblong or oval shaped balls. Set these aside.
4.Trim the edges of the bread.    Fill a small bowl with water to wet the bread. Dip one side of a slice of the bread lightly in the water. 
5.Place the slice between your palms and press, squeezing out the excess water. This makes the breadmoist.
6.Place the filling in the center of this bread and mold the bread to completely cover it all around, giving an oval shape. Repeat to make all the rolls.
7.Before frying, let them sit for about five minutes t evaporate some of the water from the bread so that it absorbs less oil while frying; also making the bread rolls crisper .
8. Heat the oil in a frying pan on mediumheat.   Fry the bread rolls until they are golden brown. Remove and drain them on a paper towel and serve hot.

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