Vegetable Fried Rice

Vegetable Fried Rice

                    Vegetable fried rice is an very popular Chinese dish. It is easy to prepare and added lots of vegetables to make it very healthy. It tastes good and can have awesome lunch with your family.  

Ingredients:

• Basmathi Rice - 1 cup.

• Spring Onion - 1/4 cup (Chopped)

• Carrot - 1 medium size (Julienned)

• Cabbage - 1/2 cup thinly sliced

• Beans - 4 to 5 (Finely chopped)

• Capsicum - 1 medium size

• Spring Onion greens - 1/4 cup for garnishing.

• Soya sauce - 1 tbsp

• Red chilly sauce - 1/2 tsp

• white pepper - as required.

• Salt - as required

• Butter - 1 tbsp

• Water - 3/4 cup

• Oil - 1 tbsp

How to pressure cook Basmathi rice :

• Soak the basmathi rice in water for 20 mins. Heat 1 tbsp of butter in a pressure cook, add the drained rice and suate it for 2 mins.

• Add 3/4 cup of water. let them boil and close the pressure cook and leave it for 3 whistle.

• Apply 1 tsp butter and transfer it into an plate to avoid sticking together and keep aside.

Method:

• Heat butter in a pan, In a hig flame , add beans suate it for 3 mins followed by carrot , cabbage , capsicum , spring onion greens .(Veg should not over cooked it should be crunchy). Then add spring onions suate it for few seconds.

• Then add the soya sauce and mix well. atlast add cooked rice , white pepper, salt and mix it well without breaking the rice. 

• Switch off the flame and serve this funny plate decoration for kids with tomato sauce.

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Paneer Malai Kofta

Paneer Malai kofta

                          Malai kofta is a classic north indian dish from moghlai cuisine.Malai is the tomato based suace and kofta are deep fried with paneer and vegetables. This malai gives rich taste to this kofta.It goes well in all the retuarants for roti , chapathi and naan. Try this in your home and taste the rich taste of malai kofta as it is like in restuarants. Don't skip any of the below ingredients while doing malai kofta. Do as it is to get the same rich restuarant taste.

Ingredients:

Ingredients to make kofta:

• Potato - 2 (Boiled and mashed)
• Mixed vegetable - 1/2 cup (Boiled carrot, beans and peas)
• Paneer - 1/2 cup (Grated)
• Green chillies - 1 (finely chopped)
• Coriander Powder - 2 tsp
• Cumin Powder - 1 tsp
• Red chilli Powder - 3.4 tsp
• Cashew nuts - 1 tbsp (Chopped or Grated)
• Coriander Leaves - few (finely chopped)
• Corn Flour - 1/2 tsp
• Salt - As needed
• Oil - For Deep Frying

Ingredients to make malai suace:

• Oil - 1 tbsp
• Oinon - 1 (Finely chopped)
• Ginger-garlic Paste - 1 tsp
• Tomatoes - 3
• Tumeric Powder - 1/4 tsp 
• Jeera Powder - 1 tsp
• Coriander Powder - 2 tsp
• Red Chilli Powder - 3/4 tsp
• Garam masala Powder- 1/2 tsp
• Cashew nut paste - 2 tbsp 
• Fresh cream - 3 tbsp
• Salt - As needed

For seasoning:

• Oil - 1 tbsp
• Jeera seeds - 3/4 tsp

Method:

To make Kofta:

• Pressure cook or boil the vegetables. In a bowl, add the vegetables close it with a plate , add 1/2 cup of water in pressure cook , place the bowl inside the cooker, Top of the plate keep the potatoes and leave it to pressure cook for 2 whistle.

• After that put all the vegetables in a muslin cloth and squeeze out the excess water, mash the potatoes and keep aside.

• In a bowl , add all the above ingredients needed for making kofta and mix well. Divide the mixture equally and make small balls.

• Roll the balls with cornflour. Heat the oil and deep Fry the kofta's evenly and keep aside.

To make Malai Suace:

• Heat a tbsp of oil, add the chopped onions and suate it untill golden brown.

• Now add the ginger-garlic paste and suate it for 2 mins.

• After that add the tomatoes and suate it for another 5 mins.(Tomatoes should be cooked well).

• Add the turmeric Powder, Chilli powder, coriander powder, jeera powder, garam masala powder, salt and suate it until raw smell goes.

• After that allow it to cool, grind it in a mixer and keep aside.

• Now heat the oil in kadai add the jeera seeds , when it gets splutters and the ground paste and cook for 5 mins.

• Afte that add the cashew paste, fresh cream and a cup of water and boil together in a low flame to make complete malai suace.

• Add the koftas and switch off the flame.(After adding the koftas serve it immediately or else add the kofta's while serving).

• Serve this Paneer malai kofta with chapathi, naan, roti or pulao.

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Jaggery Adhirasam

Jaggery Adhirasam

                             Adhirasam is a Traditional south indian sweet prepared on diwali. we can use sugar instead of jaggery. Sugar/Jaggery Adhirasam both will be very tasty. Let see how to make jaggery adhirasam. I have learnt this form my mom .She used to teach me how to take paagu .she is well expert in doing adhirasam. Because, making adhirasam is not quite easy to prepare. Follow the below steps correctly. Then , you wont go wrong i'm damn sure about it. One of my favourite recipe from my mom for diwali.

Ingredients:

• Rice - 2 1/2 cup (or) 1/2 kg

• Jaggery/(Paagu vellam) - 350 grams

• Water - 1/4 cup

• Cardamom Powder - 2 pinch

• Ghee - 1 tbsp

• Oil - For deep frying

Preparation:

How to make Rice Flour :

• Soak the  rice in water for for 2 hrs, drain the water completely and spread it in a cloth to few minutes. Then grind it in a mixer into fine powder.

• Sieve it and keep aside.

• Have to use this fresh flour with in 2 hrs. (Note : Next day you shouldn't use this flour for preparing adhirasam)

Method:

• Grate the jaggery and keep aside.

• In a kadai / Metal vessel is an best chioce, add water and grated jaggery into it. Bring to boil and switch off the flame and Filter it to remove any impurities.

• Next second switch on into low flame. Stir contionuosly until you get small ball consistency.

• Take water in a bowl, pour a tsp of jaggery into the water and check whether you getting ball consistency. If not preceed in stirring continously.(Note : have to very careful while take jaggery in paagu consistency or else you wont get perfect adhirasam)

• When your getting a ball consistency in water.Then it is in correct stage. Swithoff the flame.

• Shouldn't delay the timings. Next second should add rice flour and cardamom powder into an jaggery(paagu) and stir continously. Apply Ghee on the top of metal vessel. Rest for 2 to 3 hours. (You can use this paagu for next day to prepare adhirasam it will be good).

• Take the dough and divide into an equal balls. Use a banana leaf or plastic sheat , apply oil on it and flaten the ball with your hands.

• Heat the oil in kadai, take the flaten dough carefully and slip it into an oil. Fry on both the sides in an medium flame. Remove from the oil.

• Use two lids, Press the adhirasam with the lids to avoid oil form it.

• Proceed the same step for other dough. 

• Store this adhirasam for nearly 20 days.

Cocunut Burfi/Thengai Burfi

Cocunut Burfi/Thengai Burfi

                               Cocunut burfi is very easy to prepare. I used to prepare cocunut burfi for krishna jayanthi celebration. Fresh cocunut gives rich color and very chewy to taste it. My very special recipe to serve for my friends. They love my burfi and very addicted to my taste. Try my version and enjoy it.

Ingredients:

• Grated Cocunut - 2 cup (Tightly filled)

• Sugar - 2 cup

• Milk - 1 cup

• Milk maid - 3 tbsp

• Ghee - 3 tbsp

• Cardamom Powder - a pinch (if needed)

Method:

• Take a kadai/ pan (non stick preferable) add one tbsp ghee and grated cocunut. Let them suate it for 2mins.(Note : should use fresh cocunut otherwise burfi will be changed into brown in color).

• After that add milk and suate it for 5mins.Then, add sugar into it. In a low flame allow sugar to get melts completely.

• When the sugar melts and started boiling, add ghee and cardamom powder.

• Simmer and cook stirring often. Atlast, add milkmaid into it.

• Cocunut mixture start foaming and leaves the sides of the pan. Take a small mixture and if u able make a ball of it. Then switch off the flame.

• Pour it in a greased tray or plate. After it cools a little cut into desired shapes.

• Store it in an air tight cointainer.

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Paneer Tikka masala - gravy

Paneer Tikka Masala-Gravy

                            Paneer tikka gravy recipe with stepwise pictures for beginners. This dish will very delicious with marination paneer cubes.Its is an beat combination with naan and roti.Wow ,it wll be awesome. Try it and taste it.

Ingredients:

For marination:

• Paneer - 200 Grams

• Capsicum - 1 (Remove the seeds)

• Tomato - 1 Big (Remove  the seeds)

• Hung curd - 1/2 cup (see the below notes)

• Red chilly powder - 1 tsp

• Ginger-garlic paste - 1/4 tsp

• Kasthuri methi - 1/4 tsp

• Lemon juice - 1 tbsp

• Salt - As needed

• Oil- 1 tbsp

Paneer Shallow Frying:

• Oil - 1 and 1/2 tbsp

For the Gravy:

• Oil - 1 tbsp

• Cumin seeds - 1 tsp 

• Onion - 1 big (Finely Chopped)

• Tumeric Powder - a pinch

• Ginger-garlic paste - 1 tsp

• Maida - 1/2 tsp

• Tomato puree - 1 cup

• Coriander Powder - 2tsp

• Cumin Powder - 1 tsp

• Red Chilly Powder - 1 tbsp

• Garam masala powder - 1/2 tsp

• Fresh Cream - 1/4 cup

Preparation For hung curd:

• Hang the curd in a clean muslin cloth for 3 to 4 hours.

• Drain all the water form the curd

• Nearly 1 1/2 cup of curd to get 1/2 cup of hung curd.

Preparation for Marination:

• Cut the paneer into cubes,remove the seeds from tomato and capsicum and cut into square pieces.

• In a bowl ,mix all the above marination ingredients and mix well and keep aside for more than a hour for marination.

• After marination, Heat the oil in tawa or pan shallow fry all the paneer cubes, capsicum ,tomatoes separately and keep aside. 

Method:

• Heat oil in a pan, add cumin seeds when it get splutters, add the onion and suate it till it becomes golden brown color.

• Add the ginger -garlic paste , turmeric powder, maida and suate it for 2 mins.

• Add tomato puree ,cumin powder, chilly powder , coriander powder, garam masala podwer, salt and suate it untill oil oozes out. Now Add a cup of water brings to boil for 5 to 8 mins.

• Atlast add the shallow fried paneer and vegetables and cook in low flame for 2 to 3mins.

• Add Fresh cream(optional) switch off the flame and garnish wih coriander leaves.

• Serve hot with roti , naan or chapati.

• Enjoy the real taste of panner tikka.

kritikakitchen.blogspot.com

Egg plant curry / Brinjal curry

Eggplant curry / Enna katharikai / 

Bagara Bainghan

                           Eggplant/Brinjal curry is the best combination for biriyani in all over the world. It is commonly knowns as Enna katharikai in south and bagara bainghan in north. It gives rich taste and very colouful. This is goes well with white rice and chapathi too.try and enjoy it.

Ingredients:

• Small egg plants - 8 to 10

• Onion - 2 (Chopped)

• Tomato - 1(Chopped)

• Tamarind - bi amla size (soaked in one cup of water)

• Sambar Powder - 1/2 tbsp

• Chilli Powder - 1 tsp

• Ginger-  garlic paste - 2 tsp

To Roast and grind:

• Peanut - 2 tbsp

• sesseme seeds - 1 tbsp

• Methi seeds - 1/4 tsp

For Tempering :

• Whole garam masala - (Bay leaves - 1 no, Cloves  - 1 no, Green cardamom - 1 no, Cinnamon stick - 1 inch)

• Cumin seeds - 1 tsp

• Whole pepper - 1 tsp

• Curry Leaves - 1 Spring

• Coriander Leaves - few

• Oil - 1/4 cup

Method:

• Dry roast the sesseme seeds , Peanuts and methi seeds until it all turns brown and gives out a good aroma. After it cools , grind it into a coarse powder and keep aside.

• Make deep slits in brinjal and do not cut through. fry it in the oil until the skin color changes and keep aside.

• Heat oil in a pan, add whole garam masala , cumin seeds, whole pepper , curry leaves.

• Now add the onion fry till golden brown. After few mins add the ginger-garlic paste and tomatoes and suate it for few mins.

• Now add sambar powder and chilly powder. suate it for 3 mins. after the raw smell goes then add the tamarind water into it .

• After 5 min add the ground paste and fried egg plants. Until the oil oozes out boil in simmer and switchoff  the flame. 

• Serve this gravy with biriyani and it is commoly known as Enna katharika in south and Bagara bainghan in north.

• This is also goes well with white rice and chapathi.

Go to mutton biriyani recipe

http://kritikakitchen.blogspot.in/2014/11/mutton-biriyani.html

Mutton biriyani

Mutton Biriyani

                   Biriyani is one of the best non veg cuisine. I guess no one will hate biriyani whatever, may be either mutton or chicken. One of my very fav recipe, i love to cook and eat. It gives good aroma and very delicious to taste it.

Ingredients:

• Basmathi rice - 2 cup

• Water - 4 cups

• Onion - 4 no's (cut length wise)

• Tomato - 2 no (chopped)

• Green chilli - 3 no

• Ginger & Garlic paste - 1 tbsp

• Chilli Powder - 1 tsp

• Turmeric Power - 1/4 tsp

• Mint leaves - 1/2 cup

• Cilantro/Coriander leaves - 1/4 cup

• Lemon juice or Curd  - 1 tsp

• Ghee - 1 tbsp

• Oil - 2 tbsp.

• Salt - 2 tbsp.

Preparation for mutton:

• Mutton - 1/2 kg

• Tumeric power - 1/4 tsp

• Red Chilli powder - 1 tsp

• Ginger- garlic paste - 1 tsp

• Water - 1 cup

• Salt - to taste

      Pressure Cook:

• First wash the mutton thoroughly and the excess water.

• Add all the above ingredients together in a pressure cook and you can pressure cook for 2 to 3 whistle and keep aside.

Spices:

• Bay leaves - 2 no

• Cloves  - 2 no

• Green cardamom - 2 no

• Cinnamon stick - 2 inch

• fennel seeds - 1 tsp

Methods:

• Soak the Basmathi rice in water for 20 mins .In that mean time proceed to the below procedure.

• In a pressure cook , heat oil and add all the spices. Let them fry for few seconds.

• When they crackle, Add the Onions and saute till it turns transparent.

• Then , add ginger & garlic paste and saute it for 2mins.

• Add green chillies, tomatoes, mint leaves, chilli powder , tumeric powder, salt and saute it for 5 mins.

• Add the pressure cooked mutton and suate it for another 5 mins.

• Atlast, add the drained basmathi rice and saute it for 2 mins , then add 4 cups of hot water and lemon juice  . 

• let them boil for 3mins (now taste the water, if needed add salt as per your taste) , mix well and cover the pressure cook with the lid and leave pressure cook for 2 whistle and 5min simmer. 

• Open the pressure cook when the steam completely releases. mix it well without breaking the rice.

• Serve hot with Raita and Eggplant curry/Bagara bainghan .

Go to Brinjal curry recipe

http://kritikakitchen.blogspot.in/2014/11/egg-plant-curry-brinjal-curry.html

Almond/Badam Halwa - Version - 1

ALMOND / BADAM HALWA  VERSION - 1

                            Badam halwa is a rich and tasty indian desert prepared with almonds and ghee. This is one of my fav halwa. This is very delicious and yummy to taste it.

Ingredients:

• Almonds/Badam - 200 grams

• Sugar - 400 grams

• Ghee - 200 grams

• Milk - 200 grams

• Saffron - 1 pinch

• Kesari color (Yellow) - 1 pinch (Optional)

Method:

• Soak almonds in water for 2 to 3 hours and peel the skin. Alternatively boil them in hot water for 5 mins and peel the skin.

• Grind the almonds with 50 grams of milk.

• In a kadai, add the remaining milk let them boil with saffron for few mins. then , add the ground paste in the kadai.

• After few minutes add sugar and kesari color. Once it starts thickening and the sides start getting little dry. add half of the ghee and cook stirring continously on low flame.

• The ghee will be completely absorbed in that stage add the other half of ghee. halwa will start leaving the sides of the pan. Now switchoff the flame.

• Once it cools the halwa will get thicken.

• Serve warm or at room temperature in bowls. Garnish with pinch of thin almond slivers.

Baked Potato - Microwave

Baked Potato - Microwave

              Potato is one my favorite vegetable . I love potatoes that might be any kind of recipe like french fries, chips stuffed parata etc. Every kids favourite will be potato.while baking potatoes in oven we can save time. we can do others works in the mean time of cooking in oven . it is quite easy recipe to cook for your kids.

Ingredient:

• Potato - 2

• Chilli Powder - 1 tsp

• Corn Flour - 1/2 tsp

• Pepper Powder - 1 tsp

• Salt - 1/2 tsp

• Olive Oil - 1 tbsp

Method:

• Wash the potaoes , peel the skins of potato and cut into wedges as shown in the below pic.

• In a bowl, mix the potatoes with all masala powder .Let rest for 10 mins.

• Then , Transfer the potatoes in micowave baked plate ,arrange accordingly and apply oil evenly using pastry brush.

• Preheat and Baked the potato wedeges in convection mode @ 180 degree for 25mins.

• Thicker wedges will be tender in the middle and crunchy on the outside.

• Serve hot.

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Mint Pulao

Mint Pulao

             This is very flovourful rice with good aroma of mint leaves. It is easy to cook for busy women's .When i'm tired i used to cook this recipe few mins . Quick and easy luch box recipe. Try this colourful pulao and serve for your family.

Ingredients:

• Basmathi rice - 1 cup

• Water - 2 cups

• Pearl Onion's  - 15 to 20 no

• Green chilly - 1 no

• Garlic cloves - 5 (Sliced)

• Green Peas - 100 grams

• Mint leaves - 1 handfull

• Pepper Powder - 1 tsp

• Ghee - 1 tsp

• Oil - 1 tbsp.

• Salt - 1 tbsp.

Spices:

• Cloves  - 1 no

• Cinnamon stick - 1 inch

• Cumin seeds - 1 tsp

Methods:

• Wash  the mint leaves , In a mixer add the mint leaves and green chilly and grind it into an fine paste and keep aside.

• Soak the Basmathi rice in water for 20 mins .In that mean time proceed to the below procedure.

• In a pressure cook , heat oil and add all the spices . Let them fry for few seconds.

• When they crackle, Add the garlic , pearl onions and saute till it turns transparent.

• Then ,add the ground paste and saute it for 2mins.

• Atlast, add the Green peas , drained basmathi rice ,salt and saute it for 2 mins , then add 2 cups of hot water. 

• let them boil for 3mins (now taste the water, if needed add salt as per your taste) , mix well and cover the pressure cook with the lid and leave pressure cook for 2 whistle.  

• Open the pressure cook when the steam completely releases. Sprinkle pepper powder mix it well without breaking the rice.

• Serve hot with raita.

Rava Kesari

Rava Kesari

                   Rava kesari is one of the most expected recipe for each and every occassion . It is an easy recipe to celebrate an occassion. I love to eat when it is hot. Try this recipe for best results.    

Ingredients:

• Semolina/Rava/Sooji - 1 cup

• Ghee - 1 cup

• Sugar - 2 cups

• Water - 3 cups

• Cashew nuts - 15 to 20

• Raisins - 10

• Cardamom Powder - 2 pinch

• Kesari color - 1 pinch (As Per your Color choice)

Method:

• Heat a Little ghee , fry the cashew nuts and raisins seperately and keep aside.

• Add the remaining ghee in pan then,  add rava and fry for 3 minutes.

• Boil 3 cups of water , add a pinch of kesari color into it. Then add boiling water in the pan. Mix once keep simmer and cook.

• Once the rava gets cooked , it will not stick in your hands or else cook for few more minutes.

• Now add the sugar and mix well without any lumps. Cook on low flame Until the kesari starts to leave the sides of the pan.

• Atlast, Add the fried cashew nuts , rainsins and cardamom powder and mix it well. Switch off the flame.

• Serve hot or warm.

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Masala Peanuts - Chatpata

Masala Peanuts - Chatpata

                           Peanuts are rich in proteins. Chatpata is nothing but a combination with chat masala. It gives good taste and cruchy. It is an good savories snack for kids.

Ingredients:

• Peanuts - 100 grams

• Gram flour - 2 tbsp

• Rice Flour - 1 tbsp

• Garlic Paste - 1/2 tsp

• Chilli Powder - 1/2 tsp

• Turmeric Powder - 1/4 tsp

• Garam masala - 1/4 tsp

• Chat Masala - 1 tsp

• Baking Soda - 1 pinch

• curry leaves - few

• Salt - As needed

• Oil - For Deep frying

Method:

• In a wide bowl , add the peanuts , gram flour , rice flour , garlic paste , chilly powder , turmeric powder , garam masala , baking soda and salt.

• Sprinkle some water and mix well like pakoda . (Should not add more water). 

• Heat oil in a kadai , deep fry these peanuts in hot oil till golden and crisp.

• Fry some curry leaves for garnishing.

• Sprinkle chat masala and serve hot or store it in a air-tight container.

kritikakitchen.blogspot.com

Chinese Vegetable Noodles

Chinese Vegetable Noodles

                    Vegetable Noodles is an very popular Chinese dish. It is easy to prepare and added lots of vegetables to make it very healthy. It tastes good and every kids used to like noodles. Best breakfast to make our kids healthy.  

Ingredients:

• Chinese Noodles - 1 packet (100 grams)

• Garlic - 1 1/2 tbsp ( Finely chopped )

• Spring Onion - 1/4 cup (Chopped)

• Carrot - 1 medium size (Julienned)

• Cabbage - 1/2 cup thinly sliced

• Beans - 4 to 5 (Finely chopped)

• Capsicum - 1 medium size

• Spring Onion greens - 1/4 cup for garnishing.

• Soya sauce - 1 tbsp

• Red chilly sauce - 1/2 tsp

• white pepper - as required.

• Salt - as required

• Butter - 1 tbsp

• Oil - 1 tbsp

How to cook chinese noodles:

• Add 3 to 4 cups of water in suace pan. Bring them to boil add a tsp of oil and 1/2 tsp salt. Then add noodles to the boiling water. Stir it now to avoid sticking together. should not over cook the noodles. Taste it and switch of the flame.

• Drain the hot water from the noodles and again add cold water stir it and drain the water to avoid it from sticking to each other.

• Transfer it into an plate and keep aside.

Method:

• Heat butter in a pan, add finely chopped garlic and suate it for 2 mins.

• Then add spring onions suate it for few seconds , In a hig flame , add beans suate it for 3 mins followed by carrot , cabbage , capsicum , spring onion greens .(Veg should not over cooked it should be crunchy).

• Then add the soya sauce, chilly sauce and mix well. atlast add chinese cooked noodles , white pepper, salt and mix it well without breaking the noodles. 

• Switch off the flame and serve hot with tomato sauce.

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