Vegetable Pad Thai.

I love this particular dish…usually i have used ready to make pad thai packets where we just need to mix the ingredients and vola it is ready…but this time i decided to make it from scratch…and it turned out quite nice..

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Vegetable Pad Thai.
Servings
Ingredients
Servings
Ingredients
Instructions
  1. In a bowl mix sugar, tamarind extract, soy sauce and chilli flakes and set aside.
  2. Take a vessel and boil water in it (such that noodles immerses completely in it). Once the water boils, add the noodles and cook till they are al dente... Once the noodles are cooked, remove them in a strainer and wash them in cold water and set aside...
  3. Take a non stick kadai or wok and heat oil in it...once the oil is heated, add chopped onions to it.
  4. In the wok now add the tofu pieces and fry it till it is fried & well done...( at this one could also add 1 egg and scrable it nicely)
  5. Once done...Add the noodles and mix nicely.
  6. To this add the sugar/ soy mixture, salt and mix well...cook till the liquid is absorbed well...
  7. Switch of the gas and add green onions and bean sprouts and mix well.
  8. Garnish with roasted peanuts & coriander leaves and serve hot

Weekend snack with a twist

Last saturday around 6.00 PM D (my sis) and M (my hubby) anf me (of course) got hungry and had a craving to eat a snack..something out of the usual and crunchy… so i went to the kitchen and got out whatever was there in my fridge and as my luck would have it on a weekend…not much..but i did have a little dosai maave (Dosa batter)..and by little i had only a couple of table spoons worth..so what to do..well we did manage to have a snack and this is how i made it….hope people like it.

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Weekend snack with a twist.
Servings
Ingredients
Servings
Ingredients
Instructions
  1. Mix all the ingredients in a bowl and let it stay for 10-15 minutes..
  2. If the batter is too thick, some more curd could be added to get the correct consistency.
  3. Heat oil in a kadai, meke take small portions of the batter (either by hand or tsp) and deep fry it.
  4. Once the vadai is fried till golden brown remove them on a tissue paper....
  5. Serve the tangy rava vadai with hot with chilli/ tomato sauce

Bharva Bhindi.

As a part of my new year plan of making new recipes… here is Bharva Bhindi or stuffed bhindi / okra

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Bharva Bhindi.
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Ingredients
Servings
Ingredients
Instructions
  1. Heat oil in a kadai. Add saunf , besan, little water and masala powders and saute till the raw smell of the besan goes away. Add a little salt and saute for some more time...
  2. Once the raw smell from the mixture goes away, remove and keep aside.
  3. Slit the bhindis vertically and stuff the besan mixture into the bhindis.
  4. Take a shallow kadai and heat oil (2-3 tbsp) in it...
  5. Once the oil is heated, place the stuffed bhindis one by one and cook on low heat.
  6. Add salt and cook till the bhindis are completely cooked and a little crisp...
  7. Remove from the flame and serve hot with rotis...

Malai Kofta

Sunday….what is the first thing that comes to ones mind…for me it is leisure, good food and rich food…This sunday D (my lil sis) decided to make Malai Kofta…a very north indian preparation, rich with cheese, cottage cheese and cream…she put lot of effort and the end product was just awesome…well me, i was in charge of making chappatis….so here we go, the recipe of malai kofta (Stuffed cottage cheese dumplings in a creamy tomato gravy).

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Malai Kofta
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Ingredients
For the potato mixture
Gravy
Whole masalas
Servings
Ingredients
For the potato mixture
Gravy
Whole masalas
Instructions
To make the kofta
  1. Mash the boiled potato and add all the other masala ingredients, salt and the maida and keep aside.
  2. To make the cottage cheese dumplings, mash the cottage cheese and cheese nicely.
  3. To this mixture add the other ingredients and roll them into small balls.
  4. Fill the cottage cheese dumplings inside the mashed potato mixture and make bigger dumplings.
For the gravy
  1. Soak the cashew and poppy seeds seperately in water for 1/2 an hour.
  2. Drain the water from the poppy seeds and grind it with the onion to a paste.(Add a little water to help in grinding)
  3. Grind the cashew into a smooth paste and set aside. (Add little water to help in grinding)
  4. Take in a kadai and once the oil is heated, add jeera, once the jeera starts spluttering, add the ginger garlic paste and saute
  5. Add the onion mixture and the ground masala to it and saute till the whole mixture is light brown in colour.
  6. Add the tomato puree and cook for 5 mins. Add all the masala powder,salt and cook.
  7. Add the cashew paste and let it cook till the time that the cashew paste looks cooked.
  8. Add water (1 cup)and let it simmer for some time...
  9. Add the cream and lots of corriander and bring the whole gravey to a boil.
  10. To make the whole preparation...add one tsp of ghee / clarified butter
  11. Place the kofta in a serving bowl and add the gravy to it and serve hot with chappatis..