April 24, 2011
Vegetable vermicelli recipe
- 1 cup vermicelli
- 2 cup water
- 2 tablespoon oil
- 2 tablespoon finely chopped carrots
- 4 tablespoon green peas
- 4 tablespoon finely chopped cauliflower
- 2 table spoon finely chopped green bell pepper
- 1 tablespoon cilantro, chopped
- 1 small potato, peeled & chopped
- 1.5 teaspoon mustard seeds
- 8 curry leaves
- Salt – add to taste
- Red chilli powder – ½ teaspoon
- Turmeric powder – ¼ teaspoon
- 1 thai green chilli – finely chopped ( optional)
- Black pepper powder – ¼ teaspoon
- 1 tablespoon lemon juice
- Take a deep vessel & put on medium heat. Put vermicelli in it till it turns light brown. Keep it aside for later use.
- Put oil in skillet on medium heat. When oil gets hot add mustard seeds, curry leaves and chopped potatoes. Keep stirring for 2 minutes(approx) till potatoes turn light pink. Now add rest of the vegetables – carrots,green peas,cauliflower, green thai chilli & bell pepper to it. Put salt, red chilli powder,turmeric powder & black pepper powder to it & mix well.
- Now add 2 cup water to the vegetables and let the water boil on medium heat. Add vermicelli to it and mix everything well. Let it boil once on medium high heat. Add 1 tablespoon lemon juice to it. Mix everything well and cover the skillet on medium heat. Keep stirring in a while.
- When the water dries, the vermicelli and the vegetables will be tender. You can garnish with cilantro. The dish is ready to serve
February 14, 2011
Recipe of Punjabi Sarson ka Saag
Preparation Time: 40 min (approx)
- 2 bunch of fresh mustard leaves or 2 pkt of frozen mustard leaves
- 1 packet of baby spinach (fresh)
- 4 tablespoon ginger cut into thin long slices
- 4-5 green thai chillies – finely chop in small pieces (you could add less if you want mild)
- Salt – add according to taste
- 1 teaspoon jaggery powder
- 4 tablespoon mustard oil
- 1 tablespoon yellow corn flour ( Makki ka atta)
- Red chilli powder – add according to taste
- 1/4 cup of water
- 1 tablespoon clarified butter ( ghee)
Jai Ho Checklist
- Ginger,Green thai chillies ——— check in refrigerated section
- Jaggery powder ———check in aisle 5
- Mustard oil, clarified butter (ghee)——- check in aisle 6
- Red chilli powder,salt ——- check in aisle 2
- Yellow corn Flour ——check in aisle 1
- Finely chop mustard leaves and spinach and wash them thoroughly. Take a deep vessel and put it on medium heat, add the chopped mustard and spinach leaves in it. Add 2 tablespoon of ginger, chopped thai chillies, ½ teaspoon salt, 1 teaspoon jaggery powder and ¼ cup water. Cover the vessel for approx 20 minutes, let it boil. The mustard and spinach leaves will be very tender and water will be almost absorbed. Add 1 tablespoon of Yellow corn flour (Makki ka atta) and mix well. Now use a blender to blend the whole mixture into a smooth paste.
- Heat 4 tablespoon of mustard oil in a non-stick deep skillet on medium heat. When oil gets hot, you might see some fumes so it’s better to put off the heat. Add 2 tablespoon ginger slices, when it turns brownish you can put on the heat to low. Add to taste red chilli powder (1/4 teaspoon). Now add the paste you made (Mustard & spinach leaves paste) and mix everything well. Cook it on slow heat for 10 minutes, you will see Saag bubbling so keep stirring. Turn off the heat; the dish is ready to serve. You can add clarified butter (ghee) to it.
Traditionally saag is eaten with Corn bread (Makki ki roti). You can serve it with Roti or naan.
January 13, 2011
Gulab Jamun Recipe
- 1 cup grated Khoya ( 6 oz packet)
- 1 cup grated paneer ( approximately half packet of paneer)
- 1 tablespoon Maida ( All purpose flour)
- Pinch of baking powder
- 2 cup sugar
- 2 cup water
- ½ teaspoon saffron
- 4-5 cardamom crushed
- 1 tablespoon Rosewater
- Vegetable oil to fry (choose quantity of oil in vessel such that gulab jamun balls get fully dipped in oil while frying)
- 1 tablespoon milk
***Use the same size of cup for all khoya,paneer,sugar & water
Jai Ho Check List:
- Khoya,paneer –— check refrigerated section
- All purpose flour(Maida) —–check aisle 1
- Saffron —— At the check-out counter
- Sugar,Cardamom –—- check in aisle 2
- Rosewater,Vegetable oil –—- Check in aisle 6
- Baking powder –—- check in aisle 5
Method for making the sugar syrup
1. Take a vessel and add two cup water and 2 cup sugar and boil it. Add crushed cardamom and ½
teaspoon saffron and put the put the syrup on medium low heat to simmer. When it gets a little thick you could turn off the heat and let it cool down to become warm and add 1 tablespoon of rose water. Keep it aside till you make gulab jamuns.
Method of making Gulab Jamuns:
1. Grate Khoya & Paneer. Add 1 tablespoon of maida and pinch of baking powder. Now add 1 tablespoon of milk and mix everything well into a smooth dough. Knead the dough well till it becomes soft and smooth.
2. Make approximately 20 small equal sized round balls from the dough (you could choose your own size). They should be smooth and without cracks. (check the picture to see how the balls should look)
3. Now take a deep vessel and put oil in it on medium low heat (Entire frying should only be done on medium low heat). When oil becomes hot try to put a small test ball in it. If the oil is ready the first gulab jamun will rise to the surface in about 15 seconds. Now add 5-6 gulab jamuns depending on the size of the vessel ( make sure that you have spacing between the gulab jamuns when you fry).
4. Fry on medium low heat until the gulab jamuns become evenly dark brown and there surface looks a little hard. Each batch should approximately take around 6 minutes. Place the gulab jamuns on a paper towel to get rid of excessive oil.
5. Now you can emerge the gulab jamuns in the sugar syrup and let it cool.
December 19, 2010
Recipe of Chilli Paneer
Preparation Time: 30 minutes
• 3 garlic cloves, grated
• 1 Onion , peeled and cut in long pieces
• 1 Green Bell pepper, cut into medium size pieces (for a medium size bellpepper, you can cut into 12 symmetric pieces)
• 1 red Bell pepper, cut into medium size pieces
• 1 whole Paneer (Indian cottage cheese), cut in medium size cubes
• 2 whole red chillies
• Salt, add to taste
• ½ teaspoon, Red chilli powder
• ¼ teaspoon Turmeric powder
• ½ tablespoon Soya Sauce
• Puree from 2 big tomatoes
• 1 tablespoon Coriander powder
• ¼ teaspoon black pepper powder
• Vegetable oil – 2 tablespoon
• 2 tablespoon cilantro, finely chopped for garnish
Jai Ho Check List:
• Paneer ———check in refrigerated section
• Whole red chillies,salt,red chilly powder,turmeric powder,coriander powder, black pepper powder ————– check in aisle 2
• Vegetable oil, soya sauce —— check in aisle 6
• Tomato puree —– check in aisle 4
1. Heat oil in Kadai on medium heat. When oil gets hot, add grated garlic and whole red chillies to it and let it turn light brown. Now add coriander powder, turmeric powder and red chilli powder and salt to it and add onions and bell peppers immediately after. Mix everything well. Cover it for 5 minutes till bell peppers and onions get a little tender.
2. Now add tomato puree to it and mix well. Cover it for another 3-5 minutes and add paneer cubes and soy sauce. Mix everything well again. When the gravy dries then your dish is ready. You can garnish it with cilantro.
December 13, 2010
Recipe of Pav Bhaji
This is a spicy blend of vegetables in tomato gravy (called Bhaji) served with pav (bun) that is cooked with butter.
Serving – 2-3
Preparation Time – 30-40 min
Ingredients for Bhaji:
- 1 boiled potato – peeled and mashed
- 2 tomatoes – peeled and finely chopped
- 1 cup cauliflower – grated
- 1 capsicum – finely chopped
- Green Peas – 3 tablespoon —- check frozen section
- 1 onion – finely chopped
- MDH Pav Bhaji masala – 1.5 tablespoon — check aisle 2
- Cilantro – 2 tablespoon, finely chopped (for garnish)
- Amul Butter – 6 tablespoon — check refrigerated section
- Salt – add to taste — check aisle 2
- Lemon juice – add to taste — check in aisle 6
Ingredients for Pav:
- 1 packet of Pav or buns — check in front section of aisle 1
- Amul Butter, 1-2 tablespoon — check refrigerated section
Method (for the Bhaji):
1. Take a skillet on medium heat. Put 6 tablespoon of butter in it. When it gets hot and melts then add 1.5 tablespoon MDH pav Bhaji Masala. When the masala turns light brownish then add chopped onions and sautéed them.After 5 minutes add finely chopped tomatoes. When they become tender then add capsicum and cauliflower in it. Cover it on medium heat for 5 min.
2. Now add finely mashed boiled potatoes and mix everything well. Use a masher to mash all the vegetables in the skillet. When everything is evenly mashed then add 3 tablespoon of green peas and mix well. On low heat cover the skillet for 5-10 minutes. When all the vegetables are mashed and tender your bhaji is ready. You can add salt and lemon juice according to taste if needed and mix it well. Garnish it with cilantro and a small slice of butter.
Method (for Pav):
1. Slice each pav (or bun) into 2 horizontally. Apply a little butter to each side.
2. Heat a large tava(pan) and cook the pav on both sides till the pieces are lightly browned.
Pav Bhaji is ready to serve!
November 28, 2010
Enrich your diet with great taste and great nutrition by adding the Vegetable dalia in your breakfast menu. The dalia or cracked wheat is cooked with vegetable and spices.
Preparation Time: 25-30 minutes (approx.)
• 2 Baby carrot – finely chopped
• 1 small capsicum – finely chopped
• 5 floret of cauliflower – finely chopped
• 1 potato – peeled and cut into small pieces
• Green peas – ¼ small cup
• 1 green thai chilli – finely chopped
• 2 tablespoon cilantro – finely chopped
• 1 medium cup fine cracked wheat (dahliya)
• Juice from 1 lemon
• Salt – add to taste
• Red Chilli powder – ½ teaspoon (adjust according to taste)
• Turmeric powder – ½ teaspoon
• Water – 3 medium cup (use the same cup you used to measure cracked wheat)
• 3-4 tablespoon vegetable oil
Jai Ho Check List:
• Green Thai chilli – check refrigerated section
• Salt, Red chilli powder, turmeric powder – check in aisle 2
• Cracked wheat (fine) – check in aisle 1
• Vegetable oil – check in aisle 6
1. Take a medium size skillet and put on medium heat. Add 3-4 tablespoon vegetable oil. When the oil gets heated, add cut potato pieces in it. Keep stirring for 5 minutes till the potatoes turn pinkish color.
2. Now add rest of the vegetables to the skillet (carrot,capsicum,cauliflower,green peas, thai chilli) and stir nicely. On medium low heat cover the skillet and let the vegetables get a little tender for approx. 5 minutes. Remove the cover and stir nicely.
3. Now add salt, red chilli powder and turmeric powder and mix well. Wash the dahilya (cracked wheat) and add to the vegetables. Add 3 cup of water to it and also squeeze juice from 1 lemon into it. Mix everything well. Cover the skillet on medium heat for 5-7 minutes. Let it be on medium heat till the water dries and the dahliya becomes thick.
4. You can now turn off the heat and garnish it with cilantro.
November 8, 2010
Below are 3 small videos on how to make Mango Lassi:
Ingredients: 6 tablespoon mango pulp, 8 tablespoon yogurt, sugar( optional) 1/4 teaspoon cardamom powder, 1 crushed whole cardamom, water( depending on how thick you want)
Steps: blend the mango pulp, yogurt , sugar(optional), cardamom powder , water depending on thickness in a blender. Add crushed cardamom and serve.
Video Part 1:
Video Part 2:
Video Part 3:
October 31, 2010
Recipe of Curd Rice
Preparation Time: 20 min
1. 1 medium size cup rice
2. vegetable oil – 2 tablespoon
3. Mustard seeds – 2 teaspoons
4. 4-5 curry leaves
5. 8-10 green chillies – cut them in small pieces
6. Salt – add according to taste
7. Plain yogurt – 5-6 tablespoons
8. cilantro – to garnish , 1 tablespoon
Jai Ho Checklist:
Rice – check in aisle 1
Vegetable oil – check in aisle 6
Mustard seeds,salt – check in aisle 2
Green chillies, curry leaves, plain yogurt – check in refrigerated section
1. Take 1 cup rice and thoroughly wash them. make rice in rice cooker by
adding twice the amount of water for each cup of rice (so for 1 cup rice add
2 cup water).
When rice is cooked, let it cool down (Transfer all the rice in a big bowl
or tray and let it cool down).
2. take a skillet and put it on medium heat. Add 2 tablespoon vegetable oil
to it. When the oil gets hot add 2 teaspoon mustard seeds,4-5 curry leaves,
cut green chillies.let it cook on medium-low heat till the mustard seeds
start to turn reddish and the green chillies also turn brownish reddish. You
can now turn off the heat.
Add this to the rice and let it cool down.
3. Now add salt according to taste, 5-6 tablespoon of yogurt and 1
tablespoon chopped cilantro to rice and mix everything well. If you think
salt and yogurt are bit less you could add more accordingly. Curd rice is
ready to serve!
October 19, 2010
Sooji Ka Halwa (Indian Sweet Pudding)
Preparation Time: 25 min
• 1 medium cup Sooji fine
• 3/4 cup clarified butter
• 3/4 cup sugar
• 3 cup water
• 5-6 crushed cardamom seeds or ½ teaspoon cardamom powder
• 2 tablespoon raisin soaked in water (drain the water the afterwards)
• 2 tablespoon sliced almond
Jai Ho Checklist
• Sooji Fine …..(check in aisle 1)
• sugar,cardamom seeds/cardamom powder ….(check in aisle 2)
• Raisin,almonds sliced…..(check in aisle 3)
• Clarified butter…..(check in aisle 6)
Take a skillet on medium heat, add 3/4 cup clarified butter when it gets hot add 1 cup fine Sooji to it. Keep stirring on medium high heat till the sooji turns light brownish. Add crushed cardamom to it and keep stirring. When it turns light brown then turn to low heat and add sugar, 3 cup water and raisins and stir well. Put it on medium heat & keep stirring till the water dries completely(Be very careful while stirring as it bubbles out a lot ).when the water dries completely garnish it with almond slices. Halwa is now ready to serve!
October 10, 2010
Moong Dal Whole Recipe
This is how Moong Dal whole uncooked looks like.
Jai Ho Style Healthy Lentil soup.
Preparation Time: Approx 30 minutes with Pressure Cooker, around 45 min without Pressure Cooker
1 medium sized cup Moong Dal Whole – check in aisle 1
2 tablespoon Ghee – check in aisle 6
salt – add to taste –check in aisle 2
turmeric powder – 1/2 teaspoon — check in aisle 2
red chilli powder – 1/2 teaspoon — check in aisle 2
cumin seeds – 1 tablespoon – check in aisle 2
black pepper powder – 1/4 teaspoon – check in aisle 2
ginger slices – 1 tablespoon
asfoetida – 1/2 teaspoon – check in aisle 1
2 dry red chilli whole — check in aisle 2
1 finely chopped onion
2 tablespoon Cilantro
- Wash the cup of Lentil thoroughly with water. Put the Moong Dal in a deep vessel, add 3 1/2 cups water to it. Turn the Gas on to high heat. Now add ginger slices and add some salt to taste. Also add red chilli powder, turmeric, black pepper powder and asofoetida. The objective to get the lentils soft and tender and they mix up well with the mixture. If you need to add more water do add it. Once this is acheived turn off the gas and keep the deep vessel aside. You can do this step faster with a Pressure cooker as well instead of a deep vessel.
- Take another vessel, add Ghee to it. Turn on the gas to medium heat. Add cumin seeds and red chilli whole to it. Wait until they turn brown. Now add chopped onions and wait until the onion have turned brownish. If you like spicy add 1/4 teaspoon of red chilli powder as well. Now add cilantro to it. Turn off the gas. This process is commonly called Tadka in Indian cooking.
- Now you have the lentils in the deep vessel aside and the tadka in another vessel. Just add the Tadka you made to the lentils in deep vessel and mix it well. Your Lentils are now prepared.
- You can serve it with wheat bread or Indian roti/naan. You can also eat it with Basmati rice.