Category: Dinner

Categories
Dinner

(60) Pizza

Serves 4

Ingredients

  • 6 Pizza base (readymade)
  • OR
  • 6 Bajra Roti
  • OR
  • Bhakhri made from lapsi flour.
  • Pizza Sauce (readymade)
  • OR
  • Pizza Sauce (Homemade)
  • Toppings ( Sweet corn,red and yellow bell pepper, baby corn, mushroom, green and black olives,cheese and if you like spicy then use Jalapenos.
  • mix herbs.
  • Butter.

Method to prepare toppings:

  • Sweet corn: 1 cup.
  • Take sweet corn , wash and place in cooker .cook for 2 whistles. Drain water from cooked corn , add 1 tsp. butter ,salt and black pepper powder. Keep aside.
  • Red and yellow bell pepper :
  • ½ cup of each saute in 1 tsp. butter for 2 mins. on medium flame and add salt to it. Keep aside.
  • Baby corn: 1 cup.
  • Saute in 1 tsp. butter for 2 mins. on medium flame and add salt to it. Keep aside
  • Mushroom: 1 cup
  • Wash mushrooms, cut length wise into 6-8 equal parts. Saute in 1 tsp butter for 2 mins. and add salt and pepper powder. Keep aside.
  • Green and black olives:
  • ½ cup of each olive slices. Drain vinegar and keep aside.
  • Jalapenos:
  • ½ cup sliced jalapeno,drain vinegar and keep aside.

Method for preparing Pizza:

  1. Heat griddle. If you are using readymade pizza base then apply butter on one side and roast on slow flame that side.
  2. Remove from griddle .In plate roasted side is upper side where we apply pizzasauce then arrange toppings , shredded cheese and sprinkle mix herbs
  3. Gently lift pizza and put on griddle .Cover the griddle and cook for 5-7 mins. on slow flame.
  4. Pizza is ready. Lift with spatula and place in serving plate.
  5. If you are using homemade base like bajari roti or wheat bhakhri then no need to roast one side. You can arrange toppings directly and then the procedure is same as above.
  6. Serves hot with mix herbs, chili flakes and tomato ketchup.
Pizzasauce, Mix vegetables and Sweet corn
Categories
Dinner lunch

(40) Jeera Rice( In One Pot)

Serves 2

Ingredients

  • 8 tbsp. Basmati rice.
  • 3 cups water.
  • 2 Cloves.
  • 1 Bay leaf.
  • 1 tsp. Salt.
  • 3 tbsp. Ghee or butter.
  • 1 tsp. Cumin (jeera) seeds.
  • 1 tbsp.finely chopped coriander leaves.
  • 5-6 Curry leaves.
  • ¼ piece of Mace(Javantri).
  • 2 green chilli  ( Mirchi).
  • OR
  • 1 tsp. black pepper pd.( kala miri).

Methods

  1. Wash and rinse rice 3 times and soak for 30 mins.
  2. Heat deep sauce pan or pressure cooker pot , add ghee.
  3. After ghee melts add cumin and wait for crackling sound.
  4. Add bay leaf,cloves, coriander leaves, Curry leaves,mace, black pepper pd. and salt.Stir 1-2 times and add drained soaked rice and saute for 1 min. Stir continuously and add 3 cups of water .
  5. If you are making in sauce pan.
  6. Wait for water to boil .After rapid boiling  reduce flame to slow,cover the pot and cook for 10 mins.
  7. Check the grain by pressings in between your finger and thumb .If cooked then turn off the flame and if not then add 1/4 cup water and cover the pot.
  8. If you are making Jeera rice in pressure cooker.
  9. Wait for water to boil. After rapid boiling cover the pressure cooker lid and cook upto 2 whistles.
  10. Enjoy your Jeera rice with hot soup,papad and pickle.
Categories
Dinner lunch

(39)Jeera Rice

Serves 2

Ingredients

  • Steamed rice.
  • 2 tbsp. Ghee or butter.
  • 1 tsp. Cumin (jeera) seeds.
  • 1 tbsp.finely chopped coriander leaves.
  • 5-6 Curry leaves.
  • ¼ piece of Mace(Javantri).
  • 2 green chilli ( Mirchi).
  • OR
  • 1 tsp. black pepper pd.( kala miri).

Methods

  1. Heat frying pan on slow flame and add ghee.
  2. Ghee melts add jeera and wait for crackling sound.
  3. Add coriander leaves, curry leaves, mace and black pepper pd. Saute for 1-2 stir and add steamed rice .
  4. Mix all with very light pressure so as not to crumbled the grains.
  5. Serves hot with soup.
Categories
Dinner lunch

(38) Steamed Rice

Serves 2

Ingredients:

  • 8 tbsp. Basmati rice.
  • 4 cups water.
  • 2 Cloves.
  • 1 Bay leaf.
  • 1 tsp. Salt.
  • 1 tbsp.ghee.

Methods:

  1. Soak washed rice for 30 mins.In one deep sauce pan add 4 cups of water and boil it.
  2. Drain water from rice after 30 mins.
  3. Add cloves,salt , bay leaf and rice in boiling water.
  4. As soon as it boils rapidly, reduce the flame to slow ,cover the pan and simmering for 10 mins.
  5. Turn off the flame, do not open the lid and let the rice set for 5 mins.
  6. Strain the rice with the help of strainer and mix ghee in it
  7. Serve hot with Rajma,Whole Masoor,Fried Dal or you can use this steamed rice in Biryani,pulao or Jeera rice.
Steamed rice
Categories
Breakfast Dinner lunch snacks

(32) Methi na thepla

20-25 thepla

Ingredients

  • 300 gms.wheat (gheu)atta.
  • 200 gms. Millet (bajari or Jowar)atta
  • 1 bowl(150 ml.bowl size)finely chopped fresh Fenugreek (methi) leaves.
  • 1 bowl finely chopped fresh coriander (dhaniya patti)leaves.
  • 4 tbsp.sugar.
  • 4 tsp.salt.
  • 4 tbsp.oil
  • 3 tsp.chilli pd.
  • 1 tsp. turmeric pd.
  • 2 pich of Asafoetida (hing).
  • 5 tbsp.curd.
  • 100-120 ml.water.

Method:

  1. In one big mixing bowl marinate methi leaves and coriander leaves with salt and sugar for 30 mins.
  2. Add oil ,curd and all dry spices in marinated mixture.
  3. Mix thoroughly and add atta and again mix and knead . Take water for soft and smooth dough.
  4. Keep aside for 30 min.
  5. After 30 mins. divide dough into 20-25 equal parts .
  6. With the help of rolling pin ,roll each dough ball like roti and shallow fry with oil .Apply ghee and serve hot or carry with you while traveling or in offices.
  7. You can enjoy your thepla with Aam ras,Masala tea, herbal tea,tameta nu shak,kela nu shak or any pickle,jam,chhundo.
Methi na thepla
Categories
Dinner snacks

(30) Handavo

Spicy cake

Ingredients:

Batter

500 gms handava batter{ 100 gms rice (chawal),50 gms. white urad(udad dal),50 gms. lentil( tur dal), 50 gms chickpeas (channa dal) soak and make coarse batter}.

Keep aside this batter upto 6-8 hrs. for fermentation

or

In market you will get ready made Idli-dosa batter .Same you can use to make handavo. Only after adding ½ cup suji.which will give crispiness to upper and lower layer of handava.

Masala:

4 tb sp. sugar,2 tsp chilli pd,3tsp.cumincoriander pd. 1/2 tsp haldi,4 tbsp.curd ½ inch grated ginger,2 green chilli paste.1 tsp soda ,3 tsp. salt.

Tempering ingredients for mixing with batter:

1/2 tsp rai ( mustard seeds),2 pinch of hing (Asafoetida),one tbsp.oil.

Tempering ingredients for pouring batter in pan.

2 tbsp.oil, ¼ tsp.mustard(rai) seeds, ½ tsp.sesame seeds and ½ tsp.sesame seeds for sprinkling over batter

Method

(1) In fermented handva batter add all masalas. Mix thoroughly. Sprinkle soda powder on batter

(2) Preheat tempering vessel ,add oil and rai and wait for crackling sound then add hing.

(3) Pour mixture over handwa batter and then mix thoroughly.

(4) Heat kadhai(pan) with oil and add mustard seeds . After crackling sound add sesame seeds and half of the batter.

(5) Cover the pan with lid .Cook the handavo until the upper surface look cooked or pierce knife which comes out clean and bottom surface turns light brown.

(6) Flip gently and again cook on slow flame upto 4-5 mins. or turns light brown.

Remaining half batter, repeat same process for making handvo.

7) Enjoy your handavo with sweet chutney,green chutney and vegetables soup.

8) You can also add boiled vegetables like green peas and sweet corns and / or grated vegetables like bottle guard zucchini , carrots .It will enhance the taste as well as nutrition.

Handavo in kadhai
Handavo in frying pan

List of my other recipes.

Categories
Dinner lunch

(27) Bepadi Rotli

Double layered roti

Ingredients:

  • 250 gms Wheat flour
  • 1 tbsp.oil
  • 1 tsp salt
  • 130 ml water
  • Ghee for applying on roti
  • oil for applying on dough balls

Method:

1)In one mixing bowl mix all ingredients and knead a soft dough and rest it for 30 mins.

2) Knead more and make soft no sticky dough. If require take 1 tsp ghee for soft and smooth dough.

3) Divide dough into 20 equal parts and make a 10 pairs. Prepare all pairs by applying oil on one side of the dough disc and dry flour on other dough disc.

4) Heat tawa and start rolling each paired dough disc gently into 9 inches roti.

5) Roast roti on tawa( not on flame)

6)Hot roasted roti tapped by two hand for 2-3 times so it will seperate into two layers.

7) Apply ghee on each layer and enjoy bepadi rotali with Aam ras.

Making of bepadi rotli

List of my other recipes.

Categories
Dinner lunch

(20) Stuffed Kulcha

Roasted stuffed flatbread

Make 12 Kulchas

Ingredients

1 bowl (250 gms.)wheat flour

1/2 tsp.salt

1tbsp.sesame (til)seeds

2 tbsp curd(dahi)

2 tbsp.oil

130 ml water

For stuffing:

1 cup grated cheese

Chat masala

Method:

1)In one big mixing bowl add all ingredients for making dough and knead for 2 mins.

2) After pouring 1 tsp.oil on dough knead for 1 min. more.

3) Cover the dough and allow it to rest for 30 mins.

4) With the help of rolling pin roll tennis ball sized dough into round flat bread.Now put 1/12 th of grated cheese in the centre, sprinkle chat masala over it. Make it into ball by pinching all sides together,gently press to flatten and once again roll into flat round bread(kulcha).

5) Apply water on upper side of kulcha with fingers or brush

6) Flip upper side on hot tawa so that kulcha stick to tawa .

7) Roast upper side of kulcha directly on flame.

8) once upper side roasted,put the tawa again on flame so that lower side starts cooking on tawa.

9) same way roast all kulchas and apply pure ghee or buuer on it

10) Enjoy kulcha with any curry of your choice.

List of my other recipes