Friday, 28 October 2016

Healthy veg upama

Healthy veg upama



I love vegetarian food, upma is one of my favorite dish. In this 

recipe I used pure ghee (clarified butter).  This gives better test and

 flavor. My kids love and they like to take morning snacks.

Ingredients:

Semolina (roasted)1cup,mix vegetable(capsicum, carrot, 

potatoes)1/2 cup

Green chili-2

Some curry leaves

Onion-1 medium size(roughly chopped)

Tomatoes-1 thinely chopped
Coriander leaves,
Salt to taste
½ tea spoon sugar
TEMPERING-

curry leaves , mustard  seed ,red chili-1 or 2,ghee

 First put some ghee in a pan, add onion vegetable cook 3-4  minutes 
 after that add chopped tomatoes ,fry it ,when tomatoes will be
 cooked add water, and boil it,5-6 minutes, add salt ,semolina,    sugar 
 and cover it…garnish it with coriander leaves.

   

 

Monday, 2 May 2016

BHINDI MASALA

BHINDI  MASALA
BY
ZEBA TASNIM
Ladies finger or bhindi is a staple in Indian cuisine and a much loved vegetable in our home.My most favorite form of bhindi is in an easy dry saute made with less oil, minimal ingredients,healthy and addictive.
TASNIM  KITCHEN

Ingredients

  • Bhindi - 1/4 kg (okra/bendakaya), wash, dry, trim the ends and cut into 1" pieces
  • Onions - 1, large, finely sliced
  • Tomato - 1, finely chopped
  • Asafoetida - 1/4 tsp
  • Ginger green chili paste - 1 tsp
  • Sugar - 1/4 - 1/2 tsp
  • Turmeric powder - 1/4 tsp
  • Red chili powder - 1 tsp
  • Coriander powder - 3/4 tsp
  • Garam Masala powder - pinch
  • Kasuri methi - 1/2 tsp
  • Lemon juice - 1/2 tbsp
  • Salt to taste
  • Cooking oil - 2 tbsps
  • Coriander leaves - for garnish (optional)
  • Method

    1. Heat 1/2 tbsp oil in a cooking vessel, add the bhindi and saute on low to medium flame for 12-15 mts. Remove from the vessel and keep aside.
    2. In the same vessel, add the remaining oil. Once hot, asafoetida, sliced onions and saute for 4 mts. Add the ginger green chili paste and saute for 3 mts. Add red chili powder, turmeric powder, coriander powder and kasuri methi and mix.
    3. Add chopped tomatoes and saute for 6-7 mts on low to medium flame with lid.
    4. Add the okra and sugar and mix well. Cook without lid for 15 mts. Add salt to taste, garam masala powder and lemon juice and mix. Turn off heat.
    5. Remove onto a serving bowl and garnish with coriander leaves. Serve warm with rice or rotis.


ALU KA BHARTA/CHOKHA

ALU KA BHARTA/CHOKHA
Aloo Bharta is an Indian style flavored mashed potatoes recipe, specially served in several parts of India. Delicious aloo bharta is a great option to serve with  Indian rotis or khichdi .Preparation time: 5 minutes
ZEBA TASNIM

Cooking time: 10-15 minutes
Makes 4 servings

Ingredients:

  • 4-6 medium size potatoes
  • 1 onion thinly chopped
  • 4-5 cloves garlic minced
  • 1/2 tsp cumin seeds
  • 2 tbsp oil
  • Fresh coriander leaves chopped
  • 1 tbsp dried red chilli flakes
  • Salt to taste
  • How to make Alu Ka Bharta:

    1. Boil the potatoes, peel and mash in a big bowl.
    2. Heat the oil in a pan and add cumin seeds and red chilli flakes.
    3. Allow the seeds to splutter and add  garlic and chopped onion.
    4. Saute for few seconds until onion turns soft.
    5. Add mashed potatoes, salt, 
    6. Mix all the ingredients very well and cook on medium high flame for about 5-6 minutes.
    7. Finally garnish with thinly chopped coriander leaves and serve hot with Indian chapatis and khichidi.

Wednesday, 27 April 2016

HOW TO MAKE SOFT DAHI VALLA AT HOME

Dahi vadas, known as Dahi Bhalla in Punjabi,  is a type of chaat, prepared with phulki (bhalla) and dahi (yogurt). Phulki are first deep fried in the oil, then taken out and stored
 in water and then soaked in beaten yogurt. Dahi baray taste best when soaked in yogurt
 for hours. The dish is usually topped with coriander, ground black pepper, chili powder
 and chaat masala which makes the taste superb.
Dahi Baray is a very popular recipe in the whole region of South Asia.
ZEBA TASNIM

NGREDIENTS


VADA INGREDIENTS
  • 1 cup Urad ki dhuli dal (Split black gram)
  • 2 tablespoon Yellow Moong Dal
  • 1-2 nos. of Green chillies
  • 1/2 teaspoon Red chili powder
  • Salt to taste
  • 1 teaspoon Eno (fruit Salt)
  • Oil for Frying and greasing


ASSEMBLING DAHI  VADA INGREDIENTS
  • 1 kg Beaten Curd (yogurt
  • 2 teaspoon Red chili powder (to sprinkle on top)
  • sugar
  • Salt to taste

  1. Wash and soak both the dals together for 6-8 hours or overnight.
  2. Assemble all the ingredients.
  3. Drain all the water and wash the soaked dal with clean water.
  4.  Make sure dal has no water left in it.
  5. Transfer it to a mixer/food processor. Ground it to a smooth paste.
  6. Add 1 - 2 teaspoon curd while grinding. 
  7. Transfer grounded mixture to a big bowl and add ingredients one by one.

  8. Just like a cake batter beat the mixture couple of times till its light and fluffy. 
  9. Trick to soft and spongy vadas lies in beating the batter.
  10. To check if the batter is light and fluffy - drop some batter in cold water and if it keeps floating then the batter is perfect for vadas but if it sinks to the bottom of the bowl then 
  11. it requires more beating. Once batter is ready, let' s move on to the next step.
  12. raditional method would be to fry these vadas. Heat oil in a kadhai, 
  13. using a spoon drop the batter one by one in hot oil and fry until golden brown.
  14. Fried dahi vadas are ready.
  15. Boil water in a pan, add vadas and let them soak in hot water for couple of minutes. 
  16. Remove from hot water and squeeze them in between your hands and 
  17. Beat curd in a large vessel and add salt.
  18. Place a vada/s...
  19. Generously top it with more curd...Pour the Tempering,rai,kadhi patte,red chilli on a top,
  20. ZEBA TASNIM

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