Category: Quick Cooking Tips

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Quick Cooking Tips

(240)Onion Tomato Gravy cubes.

Ingredients

  • 1 kg Onions.
  • ½ kg Tomatoes.
  • 10-15 Garlic pods.
  • ½ cup Cashews.
  • 1 tbsp. Poppy seeds.
  • ½ cup chopped Coriander leaves.
  • ¼ cup Mint leaves.
  • ¼ cup tender Curry leaves.
  • Whole spices 4 cloves , 6 black peppers, 2 Green cardamom, 2 black cardamom, 6 dry red boriya chilli,
  • Salt
  • 1 ½ tsp . Asafoetida powder.
  • 1 ½ tsp. Turmeric powder.
  • 6 tbsp. Oil.

Method

  1. Peel, wash and chop Onions into 8 to 10 pieces and keep aside.
  2. Wash and chop tomatoes into 8-10 pieces.
  3. Heat oil in a nonstick sauce pan.
  4. Add Asafoetida powder
  5. Add whole spices and quickly give 2-3 stirs.
  6. Add Curry leaves, coriander leaves and mint leaves and saute for 1 minute.
  7. Now add cashews and saute till it turns light golden then add poppy seeds and garlic pods.Again saute for one minute and add Onions. Saute till translucent on medium flame.
  8. Add tomatoes at this time and stir 2-3 times and close the lid, cook on a slow flame till tomatoes become tender. Keep aside to cool down.
  9. Make a smooth paste and fill the moulds and refrigerate for 8- 10 hours.
  10. Unmould gravy cubes and store in the freezer for further use.
  11. Defrost the cubes whenever you want to use them. Measurement of the cube is one cube equal to one onion and ½ tomato.

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Quick Cooking Tips

(238)Tomato Puree Cubes

Ingredients

  • 2 ½ kg Tomatoes ( preferably organic tomatoes) .
  • 5 tsp. Salt.
  • 5 tsp. Sugar.

Method

  1. Wash and wipe all tomatoes.
  2. Cut each tomato into 8 pieces .
  3. Cook tomatoes on a fast flame in a nonstick sauce pan and cover with a lid after adding salt and sugar.
  4. Reduce to half and stir occasionally.
  5. When you get your required consistency turn off the flame and keep aside to cool down.
  6. Make a smooth paste of tomatoes. Strain the paste and fill the moulds with this puree and refrigerate for 8-10 hours.
  7. Unmould puree cubes and store in the freezer
  8. Defrost puree cubes whenever you want to use tomatoes in your recipe.
  9. You can measure the number of tomatoes with pieces of your tomato’s puree cubes as per the size of your cubes. Here 1 cube is equal to 1 medium size tomato.
Categories
Quick Cooking Tips

(234)Parsley Garlic Cubes

Ingredients

  • 50 gms. fresh Parsley.
  • 50 gms. fresh green Garlic
  • Olive oil.
  • Ice tray.

Method

  1. Pluck roots and pods separately from the green leafy Garlic.
  2. For Parsley Garlic cubes we need only leaves so finely chop Garlic leaves and keep aside.
  3. Pluck Parsley leaves, finely chop and keep aside.
  4. Mix ⅓ cup Parsley leaves and ¼ cup Garlic leaves and wash thoroughly together.
  5. Spread over the kitchen towel to drain excess water.
  6. Filled the ice tray cavities with these greens.
  7. Pour Olive oil over these greens and fill the oil up to the rim of the cavities.
  8. Keep this tray in the freezer for 8-10 hrs. So that olive oil will freeze and Parsley cubes ready.
  9. Enjoy your pasta and noodles vegetables with flavour of Parsley and Garlic.
Garlic
Parsley
After 8 hours in the freezer
Categories
Quick Cooking Tips

(241)Mix Dal flour OR batter

Ingredients

  • 1 cup Masoor dal.
  • 1 cup Moong dal.
  • 1 cup Chana dal.
  • 1 cup Tur dal.
  • ½ cup Udad dal.
  • ½ cup Rice.

Method

  1. Mix all dals and make coarse flour in a flour mill.
  2. OR Mix all dal in a big sauce pan .
  3. Wash thoroughly for 2 times and soak for 8-10 hours.
  4. Drain all water and add dal, finely cut 2 inches ginger, 2-3 green chillies, ½ cup Coriander leaves and salt. Grind it in a mixture grinder and make smooth batter without water.
  5. Enjoy Chila, Dhokla, Uttapam, Idli and Dosa from this batter. For chila, dosa and uttapam, you have to add some water to meet the consistency. Whereas the flour can  be used for making Thepla, Puri, Paratha, Muthiya and also for Chila, Dosa, Idli and Dhokla.

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Quick Cooking Tips

(216)Ready masala for stuffing Vegetables.

Sambhariya Shak no msalo

Ingredients

  • 2 tbsp. Desiccated coconut powder. or
  • 2 tbsp. Groundnut powder.
  • 2 tbsp. White Sesame seeds powder.
  • 2 tbsp. Dariya dal powder.
  • 2 tbsp. Sugar powder.
  • 1 tbsp. Aamchur powder. OR Kokam powder
  • 1 tbsp. Coriander powder.
  • 1 tbsp. Red chilli powder.
  • 1 tsp. Cumin powder.
  • 1 tsp. Fennel powder.
  • 1 tsp. Turmeric powder.
  • ½ tsp. Asafoetida powder.

Method

  1. Dry roast Dariya dal, Ground nut and Sesame seeds separately.
  2. When cool completely grind separately on pulse mode otherwise oil separates out.
  3. Dry roast Coriander seeds, Cumin seeds and Fennel seeds separately.
  4. When cool completely grind together into fine powder.
  5. In a big mixing bowl mix all the ingredients thoroughly. Approximately this masala mixture is 200 gms.
  6. Store in an air tight container in the refrigerator.
  7. How to make Kokum powder Wash soft kokam and drain all the water from the kokum. In a mixture grinder, grind kokum along with dry shredded coconut and you will get lump free kokum powder.
  8. How to use this masala :–When you want to cook vegetables then that time, 500 gms of vegetables requires 200 gms. of this masala for stuffing after mixing 1 cup of fresh finely chopped Coriander leaves and salt in this masala.
Categories
Quick Cooking Tips

(182) Tamarind Paste

Ingredients

  • 100 gms. Tamarind.
  • 1 tbsp. Salt.

Method

  1. Remove seeds, fibres and hard skin of tamarind.
  2. Wash properly twice.
  3. In mixture jar add salt and just sufficient water to make thick paste( like tomato puree)
  4. Strain the mixture for getting smooth paste.
  5. Boil for 2 minutes in nonstick pan or thick bottom pan. Stir continuously otherwise tamarind paste will stick at the bottom of the pan.
  6. Store in glass jar in refrigerator for future use.
  7. Use within 6 months.
Categories
Quick Cooking Tips

(146) Mixed Herbs Butter.

Ingredients

  • 100 gms. Amul butter.
  • 1tbsp.finely chopped fresh Parsley.
  • 1 tbsp. finely chopped fresh Basil.
  • ¼ tsp. Oregano powder.
  • ½ tsp. Chilli flakes ( optional)
  • 4 Garlic pods or 1 tbsp. green garlic paste.

Method

  1. Pluck leaves of Parsely from stalks.
  2. Wash leaves and finely chop. Keep aside.
  3. With the help of rolling pin crush Garlic pods into smooth paste. Keep aside.
  4. Bring butter to room temperature .
  5. In mixing bowl, mix all ingredients- butter, Parsely leaves, Oregano powder, Chilli flakes and Garlic paste.
  6. Mix well and refrigerate.
  7. It remains fresh for 6 months in freezer.
  8. Apply this butter on bread, bhakhri, roti, paratha, kulcha, chila, Idli, Dosa or as you wish.
Mixed Herbs Butter
Categories
Quick Cooking Tips

(142)Mixed Herbs Garlic Bread.

Ingredients

Method

  1. On each slice of bread apply generously mixed herbs garlic butter .
  2. Either use as it is or make a toast of bread in non stick pan.
  3. Mix herb garlic toast is more tastier than bread.
  4. Enjoy with Olive-Tomatoes pasta or Basil pasta or Tangy tomato pasta or with masala tea or as you wish .
Categories
Healthy junk fóod pesto Quick Cooking Tips

(141)Olive Tomato Pesto

Ingredients

  • 1 kg. tomatoes.
  • ½ pkt. Cherry tomatoes.
  • ⅔ cup green olives. ( or take half of black olives)
  • ⅓ cup Jalepino.
  • 2 medium size onions.
  • 5 cloves of garlic
  • 1 cup (100 gms.) fresh parsley.
  • 1 cup( 100 gms.) fresh basil.
  • 1 tbsp. Mix herbs powder.
  • 125 ml. Olive oil.
  • 2 tbsp. salt.
  • 1 tbsp. sugar.

Method

  1. Cut cherry tomatoes, make a paste in mixture. Sieve the pulp and discard seeds portion. Pulp keep aside.
  2. Cut each tomatoes into 8 parts, remove seeds , make a coarse paste and keep aside.
  3. For use of seeds please go through my Beauty tips from kitchen
  4. Make fine paste of onion and garlic and keep aside.
  5. Make fine paste of Olives and Jalapeno. keep aside.
  6. Pluck leaves of Basils and Parsley from the stalks, wash thoroughly and make a coarse paste .
  7. In big thick bottom pan mix all pastes. Add salt, sugar and Olive oil and cook on slow flame.
  8. Stir continuously till oil separates. Add Oregano powder, mix thoroughly.
  9. Switch off the flame, Olive Tomatoes pesto is ready and keep aside to cool down.
  10. Fill mould trays with pesto and refrigerate.
  11. After 6-7 hours unmould pesto cubes and fill in either freezer safe box or in ziplock bag for further use.
  12. For 1 cup saute exotic vegetables and 1 cup boiled pasta you need 7-8 cubes of Pesto. Cubes are half spheres of 1½ cms.diameter.
  13. Enjoy Olive Tomatoes pasta with Garlic bread.
Seeds remove from Tomatoes
leaves of Parsely and Basil
Tomatoes cut into dice for making pulp
pulp of tomatoes
sieve portion of cherry tomatoes pulp.
coarse paste of Parsely and Basil.
Paste of Green Olives
Paste of Onions and Garlic pods
Olive-Tomatoes Pesto
Olive-Tomatoes Pesto ready
Olive-Tomatoes Pesto in ice tray.
Olive-Tomatoes Pesto cubes.
Categories
Quick Cooking Tips Spices

(120) Green chili powder

Ingredients

100 gms. Green Chilies.

Method

  1. Wash and wipe chilies with cloth.
  2. Pluck stalk of each chili with hand.
  3. Don’t cut with knife otherwise cut portion of chili turns brown in colour.
  4. Pack chilies in muslin cloth and keep it in refrigerator in open box .
  5. You can also pack chilies in brown paper bag but ensure that there should be no compression and moisture .
  6. Within 15 to 20 days all chilies will dry without changing colour .
  7. Grind chilies with the help of grinder and strain the fine powder with the help of tea strainer.
  8. Store green chili powder in air tight glass bottle for further use.
Green chilies
Refrigerated dried green chili
Green chili powder