The recipes posted here are very simple, with no hard & fast rule, as I love to cook a variety but with ease. My dishes are such that it is nutritious & easy to cook. Of course one can always change the ingredients according to one's taste & availability. Do let me know which type of recipes are preferred, or in case you've any queries too. Feel free to comment.
add ginger, garlic paste, onion, tomatoes, til, soaked red chilies, salt, turmeric , mix and fry till the raw smell goes, tomatoes are soft.
cool the mixture lightly, grind in a mixer jar
your chutney is ready to be served with snacks of your choice.
put the chutney in s bowl garnish with coriander leaf.
If desired, you can grind the chutney with some coriander leaves too.
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Add salt and cook the leaves for another 2 to 3 minutes.
Let the mixture cool slightly.
Grind into a coarse or smooth paste, depending on your preference.
Heat the remaining mustard oil.
Add dry red chillies and nigella seeds.
Once fragrant, add the ground mixture.
Cook for a few minutes until thick.
Finish with a small drizzle of mustard oil.
TIP-Drumstick leaves can be naturally bitter. Remove the tougher stems and cook the leaves properly for a more balanced flavour.
Goes well with rice and dal
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Coconut chutney may get most of the attention, but roasted chana dal makes a deliciously nutty alternative. Known in many South Indian kitchens as roasted gram or putnala chutney, it is thick, mildly spicy and wonderfully versatile.
A quick tempering of mustard seeds and curry leaves gives it an extra burst of flavour.
Ingredients
½ cup roasted chana dal
2 tbsp fresh grated coconut
2 green chillies
½ inch ginger
½ tsp cumin seeds
A small piece of tamarind
Salt to taste
Water, as required
For tempering
1 tsp oil
½ tsp mustard seeds
6 to 8 curry leaves
1 dry red chilli
A pinch of hing
Preparations
Add roasted chana dal, coconut, green chillies, ginger, cumin, tamarind and salt to a blender.
Add a little water and grind until smooth.
Add more water gradually to get your preferred consistency.
Heat oil in a small pan.
Add mustard seeds and let them crackle.
Add curry leaves, dry red chilli and hing.
Pour the tempering over the chutney and mix.
Useful Tip- Add water little by little while grinding. Keep it thick for idli and dosa, or make it slightly thinner for upma.
Goes well with- Idli, dosa, vada, upma, Pongal or paniyaram.
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Cover and cook over medium heat until the tomatoes soften, stirring every few minutes.
Once some of the excess liquid has evaporated, add salt, red chilli powder and cumin powder.
Cover and cook for another 4–5 minutes.
Add sugar, garam masala, vinegar and the cherry tomatoes.
Cook until the cherry tomatoes soften, and the oil begins to leave the sides.
Remove from the heat and serve.
Important Tip- Don’t skip heating the mustard oil to the smoking point. It helps mellow the raw sharpness of the oil and gives the kasundi its characteristic depth of flavour.
Best with-Pakoras, samosas, cutlets, fried snacks, rice, roti or as a relish with sandwiches.
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Add 1 tablespoon of salt to 6 cups of boiling water
Stir well so it dissolves
Add 500 g of baby potatoes or normal potatoes washed well and cut in halves
Boil till the potatoes are soft (for approximately 15 minutes)
Cool down the potatoes, peel them and keep them aside.
Transfer the tomatoes to a blender jar
To the same blender jar, add green chilies, ginger pieces and blend to a smooth paste
Keep this aside
Set a pan on medium heat and add 1 tablespoon ghee
Add the pre-boiled potatoes and sprinkle half a teaspoon of salt
Stir fry the potatoes till they turn golden brown (for approximately 10 minutes)
Keep them aside
To the same pan add 1 tablespoon oil
Add cardamoms, cinnamon sticks, bay leaves, dry red chilli, cumin seeds, and give it a quick stir
Add turmeric powder and add the tomato-ginger paste
Mix well and place the lid on
Let it cook for 8 to 10 minutes. Give it a stir intermittently
Add kashmiri red chili powder, cumin powder and mix well
Let the gravy thicken for approximately five minutes
Add salt (to taste) and sugar (to taste)
Add the potatoes and let it coat well with the gravy
Add garam masala and mix well
Add 1 tablespoon of ghee
Keep stirring till the sauce thickens further (for approximately five minutes)
Garnish with coriander leaves
To Make Luchis
To 2 cups of all purpose flour (maida), add half a teaspoon of salt, 3 tablespoons of oil and mix thoroughly
A fist full of flour should be able to hold it’s shape
Use warm water to knead the dough
Add a little water at a time and keep kneading till the dough comes together. This will take approximately 10 minutes
Keep the dough covered for approximately 30 minutes
After 30 min knead the dough for sometime
Apply little oil on your palms and portion the dough
Potion them in small disks and make around 10 cm wide flat dough with the rolling pin
Fry them in oil on one side, till it puffs up and then fry them on the other side (should take approximately 2 min)
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Cooking is a great skill to sharpen, no matter your gender. It allows you to explore entire countries and their cuisines, enjoy wonderful food and even save money without having to leave your kitchen.
And Indians love their food, especially their Indo-Chinese fusion. Whether it is hot and sour soup, Manchurian balls, spicy schezwan chicken or even the simple fried rice and hakka noodles, there is something comforting about the flavours that makes you crave it. And while restaurants make banging hakka noodles, constantly ordering takeout, especially for a family meal, can add up and make a dent in the monthly budget.
This is where having decent cooking skills comes into play. You can re-create restaurant-style cooking in your home, on a budget, while keeping you and your family’s nutrition and hygiene in mind.
Simran Shah (@relishbysimran), a food content creator, took to Instagram to share a video where she touched on a few basic mistakes you and many other people might be making when cooking Indo-Chinese food at home, especially hakka noodles.
Mistakes to Avoid When Making Hakka Noodles At Home
Making hakka noodles at home is pretty easy. It includes tossing together boiled noodles, vegetables, some protein and basic sauces. However, there are certain tips and tricks that restaurants use to make their food finger-licking good. style
The first mistake most people make is overcooking the noodles. Add them only when the water is boiling hot and cook them for exactly five minutes. Then rinse immediately under cold water. Toss with a little oil and refrigerate for about two hours for that perfect stir-fry texture.
Second, keep your vegetables crunchy. As soon as the vegetables hit the hot pan, add your sauces and toss quickly on high heat. That little crunch and bite is what makes all the difference.
The third little trick, use two forks to mix your noodles. It helps separate every strand and make sure the sauce coats evenly without breaking the noodles.
Ingredients:
* Hakka noodles
* Oil
* Garlic, finely chopped
* Ginger, finely chopped
* Green chillies, finely chopped
* Onion, sliced
* Cabbage, thinly sliced
* Bell pepper, thinly sliced
* Carrot, julienned
* Spring onions
* Red Chili Sauce
* Green Chili Sauce
* Soy Sauce
* Black pepper
* MSG, optional-but a great flavor booster
* Salt, to taste
Method:
For the noodles
– Bring plenty of water to a rolling boil. Add the noodles and cook for exactly 5 minutes
Drain, rinse immediately under cold water, toss with a little oil, and refrigerate for 2 hours.
For the Stir-fry
– Heat a wok or large pan until very hot.
– Add oil, then garlic, ginger, and green chillies.
– Add the vegetables and immediately start adding your sauces and noodles.
– Don’t let the vegetables sit and cook on their own, the vegetables will cook as you toss everything together.
– You want them to stay crunchy with that little bite. Don’t cook the vegetables and wait; keep everything moving and get the sauces and noodles in right away.
– Add the Red Chili Sauce, Green Chili Sauce, Soy Sauce, black pepper, and MSG, it using. Toss well.
– Add the chilled noodles and use two forks to gently toss everything together until every strand is evenly coated.
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