Gutti Dondakaya - Masala Tindora

Gutti Dondakaya or Masala Tindora is such a wonderful recipe. Traditionally we prepare Gutti Vankaya(Brinjal) recipe. So this is little variation to that. Here Tindora is used instead of Brinjal. Also little modification in using the masala items. This goes well with the Rice, Chapathi as a main dish.

All we need: A non stick pan, spatulla, Blender, Frying pan, spoon, mixing bowl, strainer.

Ingredients:

Tindora- 1 cup

Oil- 2tsp+ for frying tindoras

Coriander seeds- 1tbsp

Ground nuts- 2tbsp

Til nuts-2 tbsp

Grated coconut- 2tbsp

Onion-1 medium

Green chillies-2 no

Cahew nuts and Badam- 6 to 8 no each

Jeera- 1tsp

Salt- to taste

Water- as needed to grind masala paste

Garlic pods-5 no

Red chillies- 4 to 5 no

Coriander leaves- for garnishing

Tamarind- little (optional)

Turmeric- pinch

Preparations:

1. Dry roast the ground nuts, til nuts, coconut powder, coriander seeds, cashew, badam, jeera and red chillies, tamarind and cool them. Add them to blender, add salt, turmeric powder, some water and blend as coarsed paste. Keep aside.

2. Wash Tindora well and make 4 slits as shown in picture but it should be hold as it is . Slit is made to fill with masala paste.

3. Wash and chop the onion, green chillies and keep aside.

Method:

1. Heat oil for frying in a frying pan and add slitted tindoras and fry till they are soft but they should remain their texture. Cool them aside.

2. Heat oil in a pan, add jeera, hing when they splutter add onion and green chilli slices and fry till the onions are translucent.

3. Meanwhile take fried tindora, fill with masala paste and fill all tindora's and keep aside in a bowl.

4. Now add filled tindoras to the pan, add masala paste if it remains extra, add some water, close the lid and cook for 5mts but ocassionally you should stir the masala otherwise it will stick to the bottom may burn as well.

5. Once everthing is cooked properly, turn off the stove and garnish with coriander leaves.

That's all. The yummy Gutti Dondakaya is ready to be served.

Hope you will try this recipe. Thanks for watching it.

C u soon with a good recipe. Bye.

Chilli Paneer

Everyone love any recipe that contains Paneer. This Chilli Paneer can be prepared in many different ways. I just followed a simple recipe method as per my taste. This can be prepared without adding much masala powders.

Lets get started with the recipe...

All you need: A non stick pan, A spatulla.

Ingredients:

Paneer- 1 cup cubes

Red, yellow, orange or green capsicum- 6 no

Salt- to taste

Chilli powder- 1 tsp

Turmeric- 1/8 tsp

Oil- 2 tsp

Hing- pinch

Coriander powder- 1tsp

Garam masla powder- 1/2 tsp (optional)

Jeera- 1/2 tsp

Coriander leaves- to garnish

Ginger- 1tsp chopped (optional)

Preparations:

1. Wash and chop the capsicum into long and thin slices.

Method:

1. Heat oil in a non stick pan, add jeera, hing, turmeric and ginger slices and fry a minute.

2. Add sliced capsicum slices and fry 2 mts.

3. Add salt, chilli powder, coriander powder, garam masala powder, mix well.

4. Add cubed paneer slices, mix well. Cover with lid and cook for 2mts.

5. Check the seasoning and turn off the stove.

Finally garnish with coriander leaves and serve as side dish to rice or chapathi.

This complete dish can be prepared in just 10mts. It is super delicious recipe.

Let me know your comments on this recipe. Bye.

Tomato, Spinach and Capsicum Dal - Mixed Veg Dal

This is a very colourful and flavorful Dal recipe. Its little variation to Tomato Dal recipe. I just wanted to have very healthy and tasty recipe so I tried adding Spinach, Red capsicum and Tomato in single dal recipe. Finally the recipe is super hit. Its very easy to prepare.

I have prepared this recipe in Indian Cooker. You can also prepare in Electric rice cooker or any vessel.

All you need: Indian Rice cooker and spoon.

Ingredients:

Mustard seeds- 1tsp

Jeera- 1/2 tsp

Urad dal- 1tsp

Channa dal- 2tsp

Red chillies- 2 no

Curry leaves- 8 no

Oil- 2tsp

Hing- Pinch

Turmeric powder- pinch

Onion- 1 medium

Green chillies- 2 no

Tomatoes- 2 no

Red Capsicum- 1 medium

Spinach- 1 cup chopped

Tour dal- 1 cup

Salt- to taste

Chilli powder- 1 tsp

Coriander powder- 1tsp

Ginger, garlic paste- 1tbsp

Corinader leaves- 2tbsp chopped

Preparations:

1. Wash and soak the tour dal about 30mts.

2. Wash and chop the spinach, tomatoes, capsicum, onion, green chillies and keep aside

Method:

1. Heat oil in Indian pressure cooker, add mustard seeds when they splutter add jeera, hing, curry leaves and turmeric powder.
2. Add urad dal, channa dal, green chilly, red chillies, ginger,garlic paste and chopped onions and fry till the onions are translucent.

3. Add chopped tomatoes and red capsicum slices and mix well.

4. Add chopped spinach, coriander powder, salt, sugar(1tsp-optional), chilli powder, coriander powder, mix well and cook till vegetables are soft.

5. Add washed and soaked tour dal to the masala and mix well. Add 3 cups of water, mix well and cover the lid, cook till 3 vissels and turn off the stove.

6. After the pressure goes, open the lid, check the seasoning, add if necessary and finally garnish with coriander leaves.

That's all. The yummy Mixed Veg Dal is ready. Its very healthy recipe. Goes well with chapathi, naan, poori and rice. Hope you all love this recipe.

Thanks for watching it. Bye.

Paneer Burji

Paneer Burji is simple and such a easy recipe also tastes yummy. You can serve this with Chapathi, Naan or Rice. This can be prepared in same way as you prepare Egg Burji which is well known. Here I did little modifications to the Egg burji recipe and prepared this.

Now lets get started with the recipe...

All you need: A Non stick pan, spatulla

Ingredients:

Paneer-1 cup grated

Tomato- 1 medium

Onions- 1 Big

Green chillies- 1 no

Chilli powder- 1/2 tsp

Coriander Powder- 1/2 tsp

Garam masala- 1/2 tsp

Tumeric- pinch

Red or green capsicum- 1/2 medium

Salt- to taste

Coriander leaves- 1tbsp chopped

Jeera- 1/2 tsp

Oil- 2 tsp

Ginger nd garlic paste- 1/2 tsp

Preparations:

1. Wash and chop the tomato, capsicum, onion, green chilly etc.

2. Grate the paneer or you can chop into small chunks if you don't like mushy paneer.

Method:

1. Heat oil in non stick pan, add jeera when they splutter, add ginger and garlic paste, turmeric and fry a minute.

2. Add chopped onions, green chilly and fry till the onions are translucent.

3. Add chopped capsicum and tomatoes, stir well and cook till they become little soft.

4. Add chilli powder, salt, garam masala, coriander powder and mix well.

5. Now add grated paneer, mix well and cover with lid and cook for 2mts.

6. Finally turn off the stove, add chopped coriander leaves and serve hot.

This can be prepared in no time. If you like, you can add whole garam masala like cloves, cinnamon stick and Ilachi, also if you add whole garam masala then you can skip adding garam masala powder. Its completely upto you.

I hope you try this recipe. Thanks for watching it.

C u soon with a healthy recipe. Bye.

Instant Dhokla

Instant Dhokla is a very simple dish and can be prepared in no time. You don't need to buy any store baught instant dhokla powder. You just need to have Besan flour. Besan flour is a basic ingredient which will be always available at your pantry. So when you bored of preparing time taking recipes, this is the perfect one to prepare since it hardly takes 8 to 10mts of time. Also it does not need any kind of grinding or fermentation process. So let's have a look at the recipe now....

Ingredients:

Besan flour- 1 cup

Water- 1/2 cup or as required

Salt- 1/2 tsp

Oil- for greasing+ for tempering ( 1tbsp)

Yellow colour or Turmeric powder- 1/2tsp

Grated coconut- 1tbsp

Red chillies- 3 no

Coriander leaves- 1tbsp chopped

Curry leaves- 1 spring

Cooking soda- 1/2 tsp

All you need: A microwave safe bowl and lid, mixing bowl and spatulla, non stick pan.

Preparation time: 10 mts

Serves- 3 people.

Method:

1. Take besan flour in mixing bowl, add salt, yellow colour or turmeric, cooking soda and mix well.

2. Now add water little by little, keep stirring as well to avoid lumps. The batter should have pouring consistency (without any lumps).

3. Grease the microwave safe bowl by adding 1tsp of oil and spread all over.

4. Now pour the besan flour mix, spread well, cover with microwavable lid and mirowave it for 4mts and give 3mts standing time.

5. Meanwhile, heat 1tsp of oil in a non stick pan, add mustard seeds, jeera, curry leaves, red chillies and fry a minute. And cool it to room temperature.

6. After 3mts of standing time, remove the prepared dhokla cake from microwave and take into a separate plate. Cut into desired shapes (square or diamond shapes).

7. Now add tempering on dhokla slices, Toss it properly and let the tempering to coat all the dhokla slices well.

8. Garnish with grated coconut and chopped coriander leaves.

That's all. The yummy Instant Dhokla is ready to be served. It tastes good when you serve hot.

Tip:

The time may vary from one to other microwave. So after 3 0r 4mts, Just open the lid and dip in a fork in the dhokla cake and remove soon, so if fork comes out neatly without sticking its when you stop micowaving it and give 2mts standing time.

Thanks for watching my recipe. Hope you all enjoy this with your family members. Bye.

Sabudana and Vermicelly Kheer- My Blog's 1st Anniversary Celebrations

I am very glad to announce that my blog completed 1 successful year by today. I am very happy about that. I felt very much excited when I started blogging last year. I have posted 125 recipes by today. Feeling great about that. Yet to post many heallthy and super delicious recipes. Thanks one and all for watching my blog and thanks for your support. I promise that I will post good recipes in future. I should thank my hubby 'Pavan' for supporting me and encouraging me to start posting the recipes.

So I am celebrating my blog's first Anniversary with Sabudana and vermicelly kheer. This is a yummy sweet and can be prepared in no time.

Ingredients:
1. Sabudana- 1/2 cup

2. Vermicelly or semiya- 1/2 cup

3. Milk- 3 cups

4. Sugar- 1 cup

5. Ilachi powder- 1 tsp

6. Ghee- 2 tbsp

7. Cashew nuts- 2 tbsp broken

All you need- A heavy bottomed vessel, a steel spatulla, a non stick pan.

Preparation time: 20mts

Serves- 4 people

Preparations:

1. Roast vermicelly by adding 2 drops of ghee till it starts changing its colour. Take into a separate bowl and cool it.

2. Wash and soak the sabudana about 2 to 4 hrs in water.

3. Roast broken cashew nuts and keep aside.

Method:

1. In a heavy bottomed vessel, boil the milk by adding ilachi powder.

2. When the milk is boiling, add sugar, stir with spatulla and let it melt well. Stir ocassionally.

3. Add roasted vermicelly and drained and soaked sabudana, add ghee. Mix well.

4. Let it cook for 6 to 8mts or till the vermicelly is tender.

5. Add fried broken cashew nuts and turn off the stove.

6. Check for the sweetness. Add sugar if necessary.

Let it cool. Refrigerate about 1hr and serve chilled. You can also add dry fruits like raisins or pista and serve.

This is a very good dessert.

Hope you all enjoy this recipe. C U soon with a very good recipe.

Once again thanks everyone for your support. Bye...