Category: Quick Cooking Tips

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cold drink Quick Cooking Tips

(100) Coconut Milk & Coconut Punch

Ingredients

  • Coconut flesh.
  • Coconut water.

Method

  1. Wash and clean coconut flesh.
  2. Cut in to 3 inches pieces.
  3. Crush the coconut flesh in juicer so coconut milk will be extracted .
  4. Extracted milk you can use as in preparation of authentic south indian and  thai food.
  5. Extracted milk also use as in preparation of mocktail like Coconut punch.
  6. For 100 ml. Coconut punch, add 60 ml. Coconut water and 40 ml. Coconut milk.
  7. Blend properly and filter ( optional) it.
  8. If you don’t have enough coconut water ,you can also add plain water instead of coconut water and adjust by adding the milk quantity . So that taste won’t be compromise. If necessary add sugar powder also.
  9. Enjoy Coconut punch in scorching summer.
Green Coconut
Coconut flesh
Categories
Quick Cooking Tips snacks

(98) Methi na muthiya

Ingredients

  • 1 cup finely chopped Fenugreek ( Methi) leaves.
  • 1 cup finely chopped coriander leaves.
  • 2 cup wheat coarse flour( jadda atta).
  • 4 tbsp. Sugar.
  • 3 tsp. Salt.
  • 4 tbsp. Oil
  • 1 tbsp. Chili powder.
  • 1 tbsp. Coriander-Cumin powder.
  • ½ tbsp. Turmeric powder.
  • ½ tsp. Asafoetida powder.
  • 1 tbsp white Sesame seeds.
  • 4 tbsp. Curd.
  • 100 ml. 120 ml. Water.
  • Oil for frying.

Method

  1. Wash and finely chopped Coriander leaves and Fenugreek leaves.
  2. In big vessel mix Fenugreek leaves and Coriander leaves .
  3. Marinate with salt and sugar.Keep aside for 10 minutes.
  4. After 10 minutes add curd and give nice stir.
  5. Add Oil and all dry spices.Again give nice stir.
  6. Now add wheat coarse flour.
  7. Gently mix flour .Bind  soft dough . If required add water spoon by spoon.
  8. Take little portion of dough and make cylindrical shape 1-2 inches  long muthiya.
  9. Heat oil in kadhai for deep frying.
  10. Slowly slowly add muthiya in hot oil and turn the gas stove switch to medium flame. Fry till golden brown.
  11. Serve muthiya at tea time or you can use these muthiya in Undhiyu or for making Methi kofta curry. Carry muthiya while traveling or  in tiffin box or as you desire.
  12. One more variation of methi muthiya is steamed version. As all ingredients and recipe is same but only one di instead of deep frying, steam it upto 4 whistles or  in Dhokla cooker you have to cook upto,40-45 minutes on fast flame.
Marinated methi leaves with salt, sugar and curd
Methi na muthiya
Categories
Home remedies Quick Cooking Tips Spices

(89) Jeera powder

Ingredients

1 cup Cumin seeds (Jeera).

Method

  • Grind jeera into powder.
  • Use this powder for sprinkling in Buttermilk, Curd of dahi vada, Jeera rice etc.
  • Use raw jeera for preparing jeera powder instead of roasted as raw jeera is more healthier than roasted.
  • Generally you will get coarse powder of raw jeera.
  • if you want fine jeera powder than dry roast jeera. wait for cool down and then grind.
Jeera powder
Categories
Quick Cooking Tips

(88) Home made Paneer

Ingredients

  • 1 litre full cream baffalo milk.
  • 2 tbsp. fresh lemon juice.

Method

  1. In thick bottom sauce pan boil milk.
  2. Add 1 tbsp. of water in lemon juice.
  3. Once milk boil,turn the gas stove on slow flame.
  4. Slowly, spoon by spoon add lemon water in milk while continuously stirring.
  5. Once you observe that milk start curdling switch off the stove flame.
  6. Stir continuously while adding lemon water.
  7. Pour remaining lemon water in milk and stir continuously.
  8. Now you can observe that milk is curdled and solids separate from the whey.
  9. Strain the whey liquid. Don’t throw this whey liquid. You can use this liquid for preparing Paratha,Kulcha or Naan dough. You can also use in preparing batter for Idli, Dosa or Dhokla.
  10. Solids in the strainer is paneer.
  11. Transfer paneer into muslin cloth or handloom cloth and squeeze thoroughly to drain off whey liquid.
  12. Unwrap the cloth and you will find round block of paneer.
  13. Immediately immerse this paneer block in plain water so smell as well as traces of lemon wash off . Keep block in water till further use.
  14. Refrigerate and use within 48 hours.
  15. Out of 1 litre milk you will get 115 gms. paneer.
curdling of milk
solids in whey liquid
Panner in handloom cloth
squeezed paneer block
Paneer block in plain water.
Categories
Quick Cooking Tips

(64) Chili flakes

Ingredients:

  • 100 gms. Kashmiri chilis.
  • 50 gms. Byadgi chilis.

Method:

  1. Dry roast both chilis in non-stick pan on slow flame.
  2. After 5-7 mins. switch off the flame and cool down completely.
  3. Wear gloves and then remove stem,veins and seeds from each chili.
  4. In dry grinder pulse it for 1-2 times and chili flakes are ready.

Kashmiri chilis give colour and flavours whereas Byadgi mirch gives pungency to your chili flakes .So according to your choice ,you can change proportion of chilis .

Categories
Quick Cooking Tips

(63) Mix herbs

Ingredients:

There are many readymade mix herbs are available in market but if you buy pure dry herbs and mix together all above in equal proportions at home then this magic bottle can turn any dish (Soup, salads, Sandwiches, veggies, pizza , pasta… endless possibilities) from blah to Wahh.

Categories
Quick Cooking Tips

(59) Pizzasauce

Ingredients

  • 750 gms ( 8 medium size) tomatoes.
  • 1 medium size onion.
  • 1 tbsp. finely chopped garlic.
  • 1 tbsp.mix herbs.
  • 1 tbsp. olive oil.
  • 2 tsp. salt.
  • 1 tsp. chili powder.
  • 1 tsp.Sugar.

Method:

  1. Pierce knife in tomato and roast till skin separates from tomato directly on flame. Same process for all tomatoes and for onion till upper layer burnt.
  2. Remove skin of tomatoes and onion.
  3. Out of 8 ,4 deeseeded and finely chopped. Remaining of 4 tomatoes and onion make a paste.
  4. Heat oil in non-stick pan and saute garlic for 1 min. Add tomatoes and sugar in it and saute till it mashed.
  5. Add tomato onion puree, salt, mix herbs and chili powder in it.
  6. Smear for 5-7 mins till it becomes thick sauce like consistency.
  7. Pizzasauce is ready.

You can also enjoy this pizza sauce in preparation of tangy tomato pasta.

Categories
Quick Cooking Tips

(56) Peanuts Powder

Coarse or fine.

Ingredients:

500 gms.Peanuts.

For preparing any farali items, sweets, chutney or curry, stuffed vegetables you require peanut’s powder either fine or granular( coarse). If you keep ready and stored in refrigerator then it becomes easy and quick while cooking.

Method:

  1. In non stick pan take good quality peanuts.
  2. On slow flame , dry roast peanuts for 10 -15 mins.
  3. while roasting stir continuously to avoid burning.
  4. Check 1-2 peanuts rubbing in between your palms. If peanut’s skin separates easily it means peanuts are roasted properly.
  5. Cool down completely and store it in air tight container either whole ,coarse or fine powder depends on your requirements.
  6. For sabudana khichadi ,it will be ok if skins are not removed but otherwise remove all skins by rubbing between your palms and blowing them away from the peanut’s plate.
  7. Grind in grinder and store in airtight container.
Peanuts coarse powder
Categories
chutney Faral Quick Cooking Tips

(53) Farali Chutney

Green Coconut Chutney

Ingredients:

  • 10 coconut cubes.
  • 1 cup coriander leaves.
  • 4 Green chilies.
  • 1 tbsp.salt.
  • ½ cup curd.

Method:

  1. In mixture jar add all ingredients and make a fine paste.
  2. Store in air tight container for 2-3 days in refrigerator.
  3. Serve it with sabudana batata vada, kand sabudana vada, kuti dara dhokla, rajgira dosa or as you wish but with love and smile.
Categories
pesto Quick Cooking Tips

(44) Basil Pesto

1cube=1 tbsp.

Ingredients

  • 250 gms basil leaves.
  • 1 less spicy green chilli finely chopped.
  • 3 tbsp.lemon juice.
  • 2 cubes of process cheese( 20 gms each).
  • 50 gms. Parmesan cheese powder.
  • 1 cup Virgin olive oil.
  • 1 ½ tsp. Salt.
  • ½ cup Walnut 
  • ¼ cup Pine nuts

Method:

  1. Grind walnuts and Pine nuts into coarse powder on pulse mode of grider so that nuts will not release oil during grinding.
  2. Place the washed basil leaves into the bowl of food processor and pulse several times.
  3. Add finely chopped chilli, grated cheese, Cheese powder, Walnut and Pine nut powder. Mix well with help of grinding in the pulse mode.
  4. While the food processor is running, slowly add the olive oil in steady small stream. Adding the olive oil slowly, while the processor is running, will help in emulsifying and otherwise oil will separate.
  5. Add salt , run again food processor for mixing and Basil pesto is ready. Enjoy in pasta, mix in to dips, savory waffles,as a pizza sauce, sandwiche spread, salad dressing, toss with vegetables or as you want. But serve it with love and smile.
  6. For storing fill up ice tray with pesto, freeze and then unmould and store in freezer container or ziplock bag. When you want to use , defrost it. Frozen basil cubes shows little colour difference due to oxidation but taste remains same.

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