Homemade food recipes

Homemade food recipes
Check below to read the recipes in detail

Sunday, January 17, 2016

Egg Bhurji/ Indian Style Scrambled Eggs



Ingredients:

4 Eggs
2 medium size finally chopped Onions
Freshly chopped coriander leaves
2 chopped green chilies
2 tablespoons chickpeas flour/ Besan
Pinch of cumin seeds
Salt to taste
2 tbsp Oil

Preparation Method:

1. Heat the oil a frying pan. Now add cumin seeds to it and once it splutters add chopped chilies and onions.

2. Now fry until they are translucent. To it add chickpea flour and mix well. Dry roast it until it turns slightly brown. Its time to add salt and mix well.

3. Finally break the eggs and put them into the mixture.  Give it a good mix and cover it with the lid for about 1 minute. Your eggs should be done. Do not over cook, else your mixture will burn.

4. Serve it with bread or as is for breakfast or snacks.  Garnish with fresh coriander leaves.

Wednesday, July 1, 2015

Sukha Kala Chana Navratri Prasad



Ingredients:

1/2 cup Black chickpea/Kala channa Dal
1/4 tsp Turmeric powder
1/4 tsp chili powder
1 tsp coriander powder
1/4 tsp cumin powder
Salt to taste
1 tbsp Oil
1 tbsp chopped fresh coriander leaves
2 cups water

Preparation Method:

1.Wash and soak the black chickpeas overnight.

2. Next morning drain them nicely and pressure cook along with 2 cups of water, pinch of salt and turmeric for 5-6 whistles.

3. Once they are nicely cooked and you can easily mash them with your fingers, keep them aside.

4. Take a frying pan and heat it on medium heat.  Now heat oil and add cumin seeds to it. Once they splutter start adding all the other spices one by one and mix well.

5. Now to it add boiled black chickpeas and cook them until all the water dries and all the masala gets coated to the mixture.

6. Once done, garnish with fresh coriander and serve.

Saturday, March 28, 2015

Vegetarian Hyderabadi Zafrani Pulao


Ingredients:

1 Cup Basmati Rice (soaked in water for 30 mins)
1 Sliced Onion
1 tsp Ginger garlic paste
2 tbsp Ghee
Saffron soaked in 1/2 cup milk
1 tsp Cumin seeds
2 Cardamom
1 inch Cinnamon Stick
2-3 Bay leaves
Few cloves
2-3 pepper corns
1/2 tsp cumin powder
1/2 tsp coriander powder
1/2 cup dry fruits( Raisins, Almonds and cashews)
Salt to taste
1 and half cup water

Preparation Method:

1. Heat a thick bottom pan and put some ghee to it and add all the dry spices and saute.

2. Now add sliced onion and cook until its golden brown. Once done add ginger garlic paste and cook for few more seconds. Add all the dry fruits to it and give it a good mix.

3. You can now add cumin powder, coriander powder, salt to taste and mix again.

4. Finally add your basmati rice with 1/2 cup saffron milk and 1 and half cup of water.  Cook until rice is cooked well. Your hyderabadi Zafrani pulao is ready to be served.



Wednesday, March 25, 2015

Puran Poli/ Obbattu


Ingredients:

For Stuffing:

1 and half Cup Chana Dal/yellow split peas
3/4 Cup powdered Jaggery/Gur
1 Tbsp Oil/Ghee
1 tbsp Cardamom powder
4 Cups water

For Dough:

1 Cup Wheat Flour
1/2 Cup Maida/ All Purpose flour
Pinch of turmeric powder(optional)
Pinch of Salt
Water as required
Oil or Ghee as required for frying

Preparation Method:

1. Wash and rinse the Chana dal in water and soak it for about 30 minutes to 1 hour.

2. Once done drain the water and pressure cooker the chana dal for 4-5 whistles.

3. Strain the Dal and mash it into a smooth paste in a blender.

4. Heat ghee/oil in a pan and add the channa dal paste to it. To it add jaggery and cardamom powder and give it a good mix.

5. Now you need to cook this mixture in a low -medium heat till the mixture becomes dry.  Keep stirring the mixture every 2-3 minutes.

6. Once the mixture is dry and thick, you can turn off the heat and let it cool.

7. Meanwhile knead the puran poli dough by mixing wheat flour, all purpose flour, Salt , Ghee, turmeric powder and water as required.  The dough should be soft. Now keep it aside for 10-15 minutes covered.

8. After 15 minutes divide the dough into equal size ball and start rolling them into medium size poori. Now take equal amount of channa dal filling(Puran) and stuff into the poori.  Seal them well and roll into a size of a stuffed paratha.

9. On a heated Tawa/ Griddle put some ghee/Oil and Cook the puran poli both the sides until golden brown in color. You could cook it without Oil/Ghee as well and enjoy.




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