Geetika's Recipes!

a collection of practical recipes

Main Course

Mixed Dals with Eggs

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Ingredients:
red gram (thoovar) dal – 1/2 cup
pink lentil (masoor) dal – 1/2 cup
green gram (moong) dal – 1/2 cup
garlic paste – 1 tsp
turmeric powder – 1 tsp
eggs – 4
mustard oil – 4 to 5 tbsp
tomato – 1, chopped
onion – 1 cup, chopped finely
green chilies, chopped – 2
salt to taste

Method

  1. Wash all the dals, add enough water, garlic paste, and turmeric simmer till very soft. 
  2. (A pressure cooker will save time).
  3. Add salt and mash well.
  4. Hard boil the eggs, peel and prick with a tooth pick all over.
  5. (This is to prevent them from bursting while frying)
  6. Heat the oil in kadai. Add onion and fry tilllight brown.
  7. Add tomatoes and fry till they are reduced to a pulp.
  8. Add the eggs and continue frying till the eggs are roasted and the onion mixture is brown.
  9. Add chilies and about 1/2 cup of water.
  10. Add salt to taste. Simmer gently for 10 minutes.
  11. Add the dal. If the mixture is too thick, add a little water.
  12. Give one boil and remove from heat.
  13. Serve with steamed rice.

serves: 4

Instant Gujarati Handvo

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Ingredients:

  • 2 cup Rava or farina cereal
  • 3/4 cup gram flour,
  • 1/4 cup vegetable oil,
  • 1 cup yogurt
  • 3/4 cup vegeables like opo squash,carrots and green peas,
  • salt to taste
  • turmeric powder,
  • red chilli powder,
  • garlic, green chillies, ginger, seasame seeds,
  • asafoetida a pinch
  • 1 teaspoon eno muastard seeds.

Preparation:

* Mix rava and gram flour and yogurt.
* Grate opo squash, carrots. Add them to the mixture with green peas.
* Add other ingredients.
* Also add some water to make the batter medium consistency.
* Heat oil and add mustard seeds.
* Mix eno in the batter stirring vigorously.
* Pour oil over the batter.
* Add seasame seeds over the batter and cook in oven at 400

Kerala Chicken

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Preparation time: 30 minutes

Serves: 4

Ingredients:

  • 1000 grams chicken cut into 12 pieces
  • 2 medium sized onions
  • 2 cups grated coconut
  • 8 garlic flakes
  • 1 tablespoon coriander powder
  • 1 tablespoon red chilly powder
  • 1 tablespoon shredded ginger,
  • 2 big green chilly
  • 1 teaspoon turmeric powder
  • 2 red chilly
  • few curry leaves
  • 2 tablespoons of oil
  • salt to taste
  • chopped fresh coriander leaves

How to Prepare:

  • Take a pan and heat half the oil
  • Add the garlic, coriander, red chilly powder and grated coconut
  • Sauté on a low flame till the coconut becomes a dark brown colour and an aroma begins to rise
  • Let it cool and then add a little bit of water and make a thick paste
  • Now heat the remaining oil in the pan
  • Add the curry leaves, ginger, green chilly and the chopped onion
  • Sauté till the onions are golden brown
  • Put in the chicken, turmeric powder, red chilly, 2 cups of water and the coconut paste
  • Stir well and add salt to taste
  • Cover, simmer and cook for 25 minutes or till the chicken is nice and soft
  • Garnish with chopped coriander and serve

Paneer Tikka Kathi Rolls Recipe

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kathi-roll1Paneer tikka kathi rolls are vegetarian snacks, prepared with paneer and vegetable filling wrapped in a chappati or roti. The paneer is tossed with tomatoes in a marinade of curd, chili powder, turmeric, ginger and garlic along with fenugreek and chaat masala. the paneer is sauted with capsicum and rolled in chappatis.

Ingredients

1 cup low-fat paneer (cottage cheese), diced
1/2 cup tomatoes, deseeded and diced
1/2 cup diced capsicum
1 teaspoon oil
To be mixed into a marinade
1/4 cup low-fat curd, beaten
1 teaspoon chilli powder
1/4 teaspoon haldi powder (turmeric)
1/2 teaspoon ginger paste
1/4 teaspoon garlic paste
1/4 teaspoon besan (Bengal gram flour)
1/2 teaspoon chaat masala
1/2 teaspoon kasuri methi (dried fenugreek leaves)
1/2 teaspoon garam masala
salt to taste

For the chapatis
1 cup gehun ka atta (whole wheat flour)
1 cup low-fat milk
Salt to taste

How to proceed:

For the paneer tikka filling.
Add paneer and tomatoes to the prepared marinade and toss lightly.
Leave aside for 10 minutes.
Heat oil in a non stick pan, add capsicum and saute for 2 minutes.
Add the paneer mixture and saute over a high flame for 4 to 5 minutes, stirring occasionally.
For the chapatis Combine all the ingredients and knead into a soft dough.
Divide the dough into 9 equal portions.
Roll out each portion into a thin chapati.
Cook each chapati lightly on a tava (griddle) on both sides.
Keep aside.
How to proceed Divide the paneer tikka filling into 9 equal portions.
Spread one portion of the filling in the centre of each chapati and roll up tightly.
When you want to serve, cook the rolls on a hot tava (griddle).
Cut into 50 mm (2″) long pieces and serve hot.

Pasta Alfredo

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Ingredients :

1 Packet Penne Pasta
4 Cups Skim Milk
1 Tbsp All Purpose Flour  fotolia_645
3 Tbsp Butter
2 Tsp Parsley
White Pepper,Salt  To Taste
Garlic Crushed

Optional

1/2 Cup Broccoli Cut
1/4 Cup Spring onion green
1/4 Cup Carrot Diced
5 Nos Green Beans Chopped
8 Nos Olives

Cheese  for Garnishing

How to proceed

White Sauce :

Heat butter in a pan. When melt add flour. Stir well.

Cook for about a minute on low flame.

Add milk slowly while stirring.

Add garlic, basil, white pepper and salt.

Cook for a while. Remove from flame.

The sauce is ready.

Pasta :

Cook Pasta According to Package directions.

Steam all the veges with little salt.

Mix Sauce & Veges.Add Penne. Adjust Seasonings.

Garnish with Parseley , Cheese & Enjoy Hot !.