Friday, 18 January 2019

BAINGAN KA RAITA / EGGPLANT RAITA

http://www.paakvidhi.com/2019/01/baingan-ka-raita-eggplant-raita.html

Ingredients:

2 small eggplants
1 1/2 cup yogurt
Salt to taste
1/4 tsp red chili powder or to taste
1/8 tsp Garlic
mint leaves for garnishing

For tempering:
1 tbsp oil
2-3 cloves garlic
1/2 tsp cumin seeds
   
Method:


  1. Slice the eggplant with skin into slim rounds.
  2. Heat oil in a frying pan and fry on medium heat until they become crisp and brown. then drain on paper towel.
  3. Sprinkle lightly salt and put a layer down in the dish you are using
  4. Now whip the yogurt, salt, red chili powder and garlic together with a little water. Adjust for consistency and then adjust seasoning.
  5. Gently pour over your sliced eggplant.
  6. Heat 1 tbsp of oil in a small pan . 
  7. Add thinly sliced garlic to the pan along with cumin seeds.
    Cook the garlic so that it is golden on each side and then gently pour the tempering on top of the raita.
  8. Garnish with some fresh mint leaves and serve as an accompaniment.
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LOTUS STEM STIR FRY/ HONEY CHILI LOTUS STEM



http://www.paakvidhi.com/2019/01/lotus-stem-stir-fry-honey-chili-lotus.html


Preparation time: 15 minutes
Cooking time: 15 minutes
Serves: 3-4

Ingredients:

3 cups peeled and thinly sliced lotus stem
oil for deep-frying
2 medium sized onions roughly chopped
1 capsicum roughly chopped
2 tsp garlic chopped
1 green chili chopped
2 tbsp oil
3 tbsp honey
2 tsp chili sauce
3 tbsp tomato ketchup
1 tsp soy sauce
salt and black pepper to taste
2 tsp cornflour dissolved in  1-2 tbsp water
2 tbsp finely chopped spring onion whites and greens or roasted peanuts or roasted sesame seeds for garnishing


Method :
  1. Deep fry lotus stem in hot oil till they turn golden brown and crispy from all the sides. Drain on an absorbent paper and keep aside.
  2. Heat 2 tbsp oil in a broad non-stick pan add garlic,chili, onion and capsicum and stir for a while till they become tender.
  3. Add honey, chili sauce, tomato ketchup, soy sauce,pepper and salt, mix well and cook on a medium flame for 1 minute.
  4. Add the fried lotus stems and cornflour slurry .
  5. Toss well and cook on a medium flame for 1 minute.
  6. Serve immediately garnished with spring onion whites and greens.
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Thursday, 17 January 2019

LOTUS STEM CHIPS


2 Lotus stem
Oil for deep frying
Salt , black pepper and chaat masala to taste

Method :

Wash, peel and cut the ends of Lotus Stems. Now take a knife or chips cutter to cut the Lotus Stems into thin oval shaped slices.

Heat oil in a kadahi, and put the chips into it.
Fry them first on high flame and after a while lower down the flame. Fry the chips until they turn crispy and brown in colour.
Take them out on a plate and repeat the steps to fry rest of the chips. Let the chips get cool down and sprinkle the masala on them. Sprinkle salt, black pepper and amchoor powder on the chips. Lotus Stem Chips are ready to serve.

Leave the chips in an open air till they cool down. You can serve the chips with tea or coffee and store the left over chips in an air-tight container. Lotus Stem Chips can be stored for more than 15 days.
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CARROT HALWA USING CONDENSED MILK



Preparation time:10 minutes
Cooking time 30 minutes
serves 3-4

Ingredients :

1 kg carrot / gajar
1 tbsp ghee / clarified butter
 1/2cup full cream milk
 1/4 cup sweetened condensed milk / nestle milkmaid/amul mithai mate
1/2 tsp cardamom  powder
a handful of chopped nuts of your choice like cashews , almonds ,pistachios


Method:

  1. Peel the carrots and grate them into long threads.
  2. Heat a tbsp of ghee in a kadahi and add grated carrots to it and saute for 3-5 minutes on high heat. 
  3. Add half cup of milk and mix well, keep stirring occasionally.
  4. Simmer for 5 minutes or till the milk is evaporated completely.
  5. Once the milk evaporates, the carrots will be almost cooked.
  6. Now add condensed milk / milkmaid and mix well,keep stirring occasionally. making sure carrots are completely cooked and doesn't get burnt from the bottom.
  7. Keep mixing till the milk evaporates completely.check for sweetness if required you can add some sugar though condensed milk contains sugar.
  8. Finally add cardamom powder and chopped nuts and give a good mix.
  9. Serve carrot halwa hot garnished with few more chopped nuts .
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CHOCOLATE FRUIT CREAM /FRUITS IN CHOCOLATE GANACHE



Preparation time:10 minutes
Cooking time : 5 minutes
Serves: 4-6

Ingredients:

1 cup non dairy whipping cream or regular cream or coconut cream or coconut milk
1/2 cup dark chocolate
1-2 cups of fruit of your choice like grapes,strawberries raspberries,apple,pear etc. (quntity of fruits depends whether you want more of cream or more of fruits)
sugar to taste (depends how sweet the cream is if it is sweet enough then no need to add sugar)
  1. Bring heavy whipping cream just to boil either in the microwave or on the stove .
  2. Pour it over the bowl of chocolate.
  3. Let the cream sit on the chocolate for a minute.
  4. Stir the ganache until the cream and the chocolate are fully combined.
  5. Add chopped fruits to the ganache and mix well. 
  6. Serve chilled.
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Friday, 26 October 2018

MEETHI MATHI / MEETHI MATHRI

http://www.paakvidhi.com/2014/10/meethi-mathi-meethi-mathri.html

Preparation time: 15 minutes
Cooking time : 30 minutes
Serves: 10

Ingredients:
500 gms maida
150 gms pure ghee
500 gms sugar
200 gms water for sugar syrup
ghee for frying
pistachios and silver work for garnishing

Method:

  1. Rub ghee with madia till you get a crumb like mixture.
  2. Make a tight dough using little water and keep the dough on rest for 1/2 an hour.
  3. Now divide the dough in 12-15 equal portions (depending upon the size you want) and roll each one into a disk of 3-5" like a chapati but don't make it thin like chapati. 
  4. Now prick each mathi with knife or fork from both the side and fry them in medium to low hot ghee till it starts changing color.Keep them aside to get cool.
  5. Heat 200 grms of water in a pan and all the sugar and make a two string sugar syrup.
  6. Now dip the fried mathis in sugar syrup one by one and then keep them on a strainer so that extra syrup is drained out.
  7. Don't make a pile of the mathis. Keep each one separately and let them get dry.
  8. Now garnish each mathi with silver foil and pistachios.
  9. Now mathis are ready to be served. 
http://www.paakvidhi.com/2014/10/meethi-mathi-meethi-mathri.html


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GUR WALI MATHRI / GUR KI MEETHI MATHI

http://www.paakvidhi.com/2014/10/gur-wali-mathri-gur-ki-mathi.html

Preparation time: 15 minutes
Cooking time : 30 minutes


Ingredients:
2 cup all purpose flour (or 1 cup flour +1 cup maida)
3/4 cup gur (jaggery)
2 tbsp pure ghee
1 tbsp cornflour
1/2 cup water
1 tsp fennel seeds (saunf) (optional)
1/4 tsp cardamom powder(optional)

oil for frying

Method:
  1. Sieve flour and add 2tbsp pure ghee,baking soda,fennel seeds and cardamom powder to it,rub well and keep aside.
  2. Heat 1/2 cup water in a pan and add grated Jaggery and cook till it melts completely.
  3. If there are some impurities or lumps in the jaggery syrup then strain it with the help of a strainer and then keep it aside till it cools.
  4. Now mix flour mixture and jaggery syrup and knead a tight dough using some water if required.
  5. Now make round balls and roll the balls with the help of a rolling pin to make very thick circular disks of desired size.  
  6. Prick them from both the sides with the help of a fork or knife. 
  7. Deep fry them in medium hot oil till they become brown in color.
  8. Drain them out on an absorbent paper.



http://www.paakvidhi.com/2014/10/gur-wali-mathri-gur-ki-mathi.html




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Thursday, 25 October 2018

COCONUT RICE

http://www.paakvidhi.com/2018/10/coconut-rice.html

Ingredients:

2 cups basmati rice
1 tbsp oil
1 1/2 cups water
1 cup canned unsweetened coconut milk
1 teaspoon kosher salt



Method (vidhi):

  1. Rinse and drain rice in cold water. Soak the rice in water for 10 minutes. Drain the excess water and keep aside.
  2. Heat oil in a pan then add water, coconut milk,soaked rice and salt. 
  3. Place the pot over high heat and, bring the liquid to a boil. Stir and reduce the heat to the lowest possible setting and cover the pot tightly with the lid. Continue cooking for 15 minutes or till all the water and coconut milk is absorbed in the rice.
  4. Remove the pot from the heat and let stand 10 minutes, covered. Fluff with fork and serve with vegetables in thai curry.
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Monday, 15 October 2018

BRUSCHETTA BREADS

http://www.paakvidhi.com/2018/10/bruschetta-breads.html


Ingredients:

1 baguette French bread or similar Italian bread diagonally cut into half-inch thick slices

For one slice of tomato basil bruschetta
5 - 6 cherry tomatoes cut into halves or one medium sized tomato cut into cubes
1/2 tsp garlic, minced
1 Tbsp extra virgin olive oil
1 tbsp butter
1-2 tsp each of cream cheese and mozzarella 
2-3 fresh basil leaves, roughly teared
salt to taste
black pepper to taste 
For one slice of mushroom bruschetta

5 - 6 mushroos cut into thin slices
1/2 tsp garlic, minced
1 Tbsp extra virgin olive oil
1 tbsp butter
1-2 tsp cream cheese
1-2 mozzarella cheese (optional) 
2-3 fresh basil leaves, roughly teared
salt to taste
black pepper to taste 
1 tsp soya sauce or balsamic vinegar
For one slice of cucumber bruschetta
8-10 slices of cucumber 
1 tbsp butter
1-2 tsp cream cheese
salt to taste
black pepper to taste 

For one slice of Avacado bruchetta 
8-10 slices of avocado
1 tbsp butter
1-2 tsp cream cheese
salt to taste
black pepper to taste
For one slice of blue berry bruschetta
10-12 blue berries
1 tbsp butter
1-2 tsp cream cheese or nutella
salt or powdered sugar to taste
For one slice of peach bruschetta
8-10 slices of peaches
1 tbsp butter
1-2 tsp cream cheese or nutella
salt or powdered sugar to taste
Method:
 Tomato basil bruschetta
  1. Place the choped tomatoes in a bowl. Mix in the minced garlic,  olive oil, salt and pepper. 
  2. Brush both sides of the slice with butter and spread some cream cheese on one side.
  3. Then place the filling and grate some mozzarella cheese on the top and bake it in the oven at 200* c for 5-7 minules or till the cheese on the top melts and the toast become crisp.
  4. Garnish with some roughly torn basil leaves or spring onions and serve hot.
Mushroom bruschetta
  1. Place the sliced mushrooms in a bowl. Mix in the minced garlic,  olive oil,soya sauce, salt and pepper. 
  2. Brush both sides of the slice with butter and spread some cream cheese on one side.
  3. Then place the filling and grate some mozzarella cheese on the top and bake it in the oven at 200* c for 5-7 minules or till the cheese on the top melts and the toast become crisp.
  4. Garnish with some sliced spring onions and serve hot.
  Cucumber bruschetta
  1.  Toast the baguette slice. Brush both sides of the slice with butter and place it on a baking sheet or on a roasting pan and toast from both sides till it becomes crisp.
  2. Spread some cream cheese on one side of the toasted bread.
  3. Arrange the slices of cucumber on the toast. Sprinkle salt and pepper to taste and serve immediately.
Avocado bruschetta
  1.  Toast the baguette slice. Brush both sides of the slice with butter and place it on a baking sheet or on a roasting pan and toast from both sides till it becomes crisp.
  2. Spread some cream cheese on one side of the toasted bread.
  3. Arrange the slices of Avacado on the toast. Sprinkle salt and pepper to taste and serve immediately.

blue berry bruschetta
  1.  Toast the baguette slice. Brush both sides of the slice with butter and place it on a baking sheet or on a roasting pan and toast from both sides till it becomes crisp.
  2. Spread some cream cheese or nutella on one side of the toasted bread.
  3. Arrange the blue berries on the toast. Sprinkle salt or powdered suger to taste and serve immediately.
  4. If you don't feel like then don't sprinkle any thing just serve it without salt or sugar.


Peach bruschetta
  1.  Toast the baguette slice. Brush both sides of the slice with butter and place it on a baking sheet or on a roasting pan and toast from both sides till it becomes crisp.
  2. Spread some cream cheese or nutella on one side of the toasted bread.
  3. Arrange the slices of peaches on the toast. Sprinkle salt or powdered sugar to taste and serve immediately.
  4.  If you don't feel like then don't sprinkle any thing just serve it without salt or sugar.

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Wednesday, 3 October 2018

RICE PAPER ROLLS

http://www.paakvidhi.com/2018/10/rice-paper-rolls.html

Preparation time: 10-15 minutes
Cooking time: 5-10 minutes
Serves 6-8

Ingredients:

2 cloves of garlic finely chopped
1 small onion thinly sliced
1/2 carrot julienne
1 cup thinly julienne capsicum red , green, yellow all mixed together
1 cup moong/bean sprouts or corn kernels
salt and pepper to taste
1-2 tsp soya sauce
1 tsp white vinegar
1 tsp sugar optional
2 tsp oil
6-8 rice paper sheets
warm water to soak rice paper sheets

Method (vidhi):
  1. Heat the oil in a kadhai on a high flame till it smokes.
  2. Add the garlic and onion and sauté on a high flame for 1 minute.Then add rest of the veges and cook for 2 minutes.
  3. Add all the remaining ingredients and sauté on a high flame for 2 minutes.
  4. Keep the stuffing aside and let it cool.
  5. Dip a rice wrapper sheet in enough warm water once and remove from water check whether it is soft or not if not then dip once again and remove immediately.
  6. Place it on a flat, dry surface and spread a tbsp. of the stuffing on one edge of the wrapper and fold to make a roll.
  7. Repeat the process with remaining wrappers.
  8. If you like you can cut each roll into pieces of desired size.
  9. Serve immediately with sweet chili sauce.
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