Hot and Sour Vegetable Soup

This is a soup from the Asian culinaries  which is spicy and sour in flavour. Liked by one all it can be made both veg and non-veg.  I am posting a veg variant of it.

Hot and Sour Vegetable Soup

Ingredients:
1 small sized onion (Chopped)
1/2cup Carrots (Finely Sliced ) Long
1/2cup Capsicum (Chopped)
4-5 cubes of Paneer
6 cloves of Garlic
2 Green Chillies
1tsp Ginger Paste
A pinch of Ajinomoto
2tbsp Soya Sauce
2tbsp Vinegar
1tbsp Green Chilly Sauce
1tbsp Red Chilly Sauce
Salt to taste
1/2tbsp White pepper powder
1/2tbsp Black pepper powder
2tbsp Cornflour
1/2tsp Sugar
2tsp Oil
4 cups of Vegetable Stock

Procedure:

• Mix cornflour in 3tbsp Vegetable Stock. Stir well so that no lumps are made. Keep it aside.
• Heat oil in a wok, add in garlic + ginger.
• When it is cooked add in Onions + green chilies.
• Saute this for a while, then add in chopped capsicum + carrots.
• Let this saute for 5 minutes.
• Do not overcook as it has to be little crunchy.
• Then add in the vegetable stock.
• Now add in the cornflour mixture in it. Stir well.
• Let this boil till it thickens.
• Add in soya sauce + vinegar+ green chilly sauce+ red chilly sauce.
• Add in salt + white pepper powder + black pepper powder + sugar.
• Mix well. Add in paneer cubes.
• Let it boil.
• Serve hot.

  

Chinese style Macroni!!!

Chinese style Macaroni, is a blend of vegetables, soya sauce, chilly sauce and mozzarella cheese. I make this one like one makes Chinese Noodles.

Chinese style Macaroni

Ingredients:
For Boiling The Macaroni

2 cups of Macaroni

4 cups of water

1tsp oil

For the Masala:

4-5 cloves of Garlic

1/2 cup Green Peas (Boiled)

2 medium-sized Onion (Chopped)

1 Capsicum (Chopped)

2 Green Chilies (slits)

1tbsp Soya Sauce 

1tbsp Red Chilly Sauce

Salt to taste

1tsp Fresh Black Pepper
1tsp Chilly Flakes

1tbsp Oregano

100gms Mozzarella Cheese

Procedure:

• Boil the Macaroni in 4 cups of water and oil.
• Remove it from the flame after 10 minutes so that it is not over cooked.
• Heat oil in a wok, add in chopped Garlic cloves.
• When it turns brown in color, add in the Green Chilies.
• Then add in Onions. Saute them for a while till it turns pink in color.
• Add in Capsicum + Green Peas in it. Mix well.
• Add in salt + chilly flakes + oregano + black pepper + soya sauce + red chilly sauce.
• Mix all this well.
• Let this cook for a while.
• Then add in boiled macaroni.
• Mix well.
• Add in mozzarella cheese in it.
• Add in fresh coriander.
• Serve hot. 

Amritsari Kulche (Stuffed wid aaloo)

 The home of the famous Gurudwara " Golden Temple" and the Jalianwala Bagh is also popular for its delicacies both non-vegetarian and vegetarian. From Amritsari Kulche Chole to Amritsari Fish, they have it all in their Buffet. The Dhabas serving these cuisines are must go. Today I am posting Amritsari Kulche from my kitty:.

Aaloo Kulcha

Ingredients:
For the Kulcha:
2 cup Maida
1 cup Wheat Flour
1tbsp Ghee
1tsp Aijwain
1tbsp Baking Powder
1tsp Baking soda
1tsp Sugar
1tbsp Yogurt
2tbsp Milk
Water to Knead the dough
Salt to Taste

For the Filling:
3 medium sized Potatoes (Boiled)
2 Green Chilies
1tbsp Ginger Paste
2tbsp Butter
1tbsp Cumin Powder
1tbsp Coriander Powder
1tsp Red chilly Powder
1tbsp Anardana Powder
Salt to Taste
Fresh Coriander

Ghee to fry
Anardana Powder for the topping of the Kulchas

Procedure:

• Take a wide vessel, add in maida + wheat flour + baking powder + baking soda + salt + sugar + ghee + yoghurt + milk. Mix all this well.
• Now add enough water to knead it into a soft dough.
• Cover the dough with wet muslin cloth. Keep it aside for an hour.

For the Filling:

• Take a bowl, mash in the boiled potatoes in them.  
• Add in salt+ butter + cumin powder + coriander powder + red chilly powder + anardana powder + ginger paste + green chilies + fresh coriander. Mix all this well.
• Keep it aside.

To make the Kulcha:

• After an hour, divide the dough into thick equal balls. ( around 8 balls will be made out of it)
• Now roll a little bit with a rolling pin.
• Add in 1 tbsp full of potato filling in between.
• Fold it.
• Now roll this ball into a round shape around 6'' diameter.
• On top of it apply little ghee, sprinkle some anardana powder over it.
• Heat a tawa. lower the flame, place the kulcha over it.
• Let this cook properly from both the sides.
• Fry it with ghee or butter or oil. as you like it.

To make the tangy onion salad:

• Chop the onions in round shape.
• Green chilies split open.
• Take a bowl, add in onions + green chilies+ salt + lime juice+ sugar + red chilly powder.
• Mix all this well.
• Serve with chole and kulcha.

 

Rajma Chawal!!!

The spirit of Punjabism reflects in this food. You go anywhere towards Punjab, Delhi, you get this almost in every dhabha or a restaurant. served wid tangy onions and pickle, it is the most sought after dish.

Ingredients:

For the Rajma:

3 katori Rajma
3 medium-sized onion
3 medium-sized tomatoes
1 tbsp ginger-garlic paste
2 tbsp oil (refined)

Rajma

2 green chillies
1/2 cup milk
Coriander
1 tsp Cumin (jeera)
2 red chillies
1 tsp turmeric powder
1 tsp coriander powder
1 tsp cumin powder
1 tsp garam masala powder
1 tsp red chilly powder
Salt to taste

For the Rice:
1 cup Basmati Rice
2 cups of water
1 tbsp ghee
1tbsp cumin seeds
Salt to taste


Procedure:
For the Rajma:

• Soak the rajma for about an hour.
• Pressure cook rajma wid water and salt.
• Make a paste of the onion along with green chillies.
• Take a pan, heat in the oil , add in the jeera and red chillies, add in the onion paste.
• Saute it add in the ginger garlic paste.
• Mix them all well, saute for next 15 minutes.
• Now add in the tomato paste.
• Add in the turmeric powder + garam masla + red chilly powder + coriander powder + cumin powder.
• Mix them all well and Cook for another 20 minutes.
• When the gravy is ready add in the milk in it.
• Cook for a while.
• Now put in the gravy in the boiled rajma.
• Let it simmer for 10 mintes on medium heat.
• Add in the coriander leaves in it for a nice fragrance.



Rajma Chawal

• Serve hot with jeera rice..

For the Rice:

• Soak the rice for 1 hour in water
• Now take a kadahi, add in the ghee.
• Now add in the jeera. fry till it gets brown.
• Add in the 2 cups of water.
• Now remove the rice from the water
• When the water starts boiling, add in the rice.
• Cover the lid and let the rice cook on medium heat.
• Serve hot with Rajma and Pickle and some Onions.

Dal Tadka

 Dal Arhar, tempered with Butter and ghee makes it a total delight. It is a favourite among all Indians. Whenever you have nothing to make at  home, then dal tadka is always the last resort for most of them.

Dal Tadka

Ingredients:
1 cup Dal Arhar
Salt to Taste
1tsp of Turmeric Powder

For the Tadka:
1tsp Cumin Seeds
2 Whole Red chilies
1 Medium Sized Onion (Chopped)
2 Medium Sized Tomatoes (Grind it in a mixture into a paste)
2 Green Chilies (Chopped Length-wise)
4-5 cloves of Garlic (Chopped finely)
1 pinch of Asafoetida
2tbsp of Butter
Fresh Coriander

Procedure:

• Pressure cook the dal, along with Turmeric Powder and salt. As soon as one whistle comes in the cooker, switch off the gas.
• The dal should not be over-cooked. 

For the Tadka:

• Heat Butter in a Pan, add in cumin seeds + whole red chilies + asafoetida + cloves of Garlic.
• Let this cook properly till the garlic is brown in color.
• Now add in the green chilies and chopped Onions.
• Let this cook till the onion changes color.
• Now add in the tomatoes paste in it.
• Mix it well.
• If required add in more butter.
• Let the tadka cook on high flame till the onions and tomatoes are cooked well.
• Now add in the dal in this tadka.
• Mix well.
• Add in fresh coriander.
• Serve hot with Rice, pickle and Onions.

Urad dal Ki Poori with Tamatar wale Aaloo Matar

The most delectable Indian Meal for a Sunday Afternoon  or any festivities at home like Raksha Bandhan, Diwali. It taste heaven when served with aam ka aachar and a chilled glass of Buttermilk.

Urad dal Ki Poori with Tamatar wale Aaloo Matar

Ingredients:
For the Aaloo Matar ki Subzi
5 medium sized Potatoes (Boiled)
1/2 cup Green Peas (Boiled)
4 medium-sized Tomatoes (Make a paste of it in the mixer grinder)
2 Green Chilies
1tsp Ginger Paste
1tsp Cumin seeds
2 Whole Red Chilies
2 Black Cardomom
1 tsp Turmeric Powder
1 tbsp Cumin Powder
1tbsp Coriander Powder
1tsp Garam Masala Powder
1tbsp Kasturi Methi
Salt to Taste
Fresh Coriander

For the Poori:
3 cup wheat Flour
1 bowl Urad Dal
2 Green Chilies
1tsp Ginger Paste
1tbsp Saunf (Fennel Seeds)
1 pinch of Asafoetida
Fresh Coriander
1tsp Turmeric Powder
Salt to taste
1tsp Cumin Powder
1tsp Coriander Powder
1tbsp ghee
Oil to fry


Procedure:

To make the sabji:

• Heat ghee in a Kadahi, add in cumin seeds + whole red chilies + Black Cardomom.
• Add in the tomato paste + green chilies + ginger paste. Mix all this well.
• Let the tomato cook until it leaves oil.
• In the meanwhile, remove the skin of the potatoes and dice them.
• Now when the tomato is properly cooked add in the boiled peas. mix it well.
• Add in all the masalas (turmeric powder + salt + cumin powder + coriander powder + garam masala powder.)
• Mix it and add in the choppepd potatoes.
• Add in 1/2 cup water and crushed kasturi methi. 
• Mix and cover the lid. let the sabji cook on low flame for 10 minutes.

For the poori:

• Soak the dal before grinding it over-night or for 5-6 hrs.
• Grind the dal with green chilies and ginger.
• Take a wide vessel, add in flour + ghee + salt + turmeric powder + saunf + asafoetida + cumin powder + corinader powder + fresh coriander. mix it well.
• Now add in the urad dal in it. mix it well in the flour.
• Add enough water to make it in a stiff dough.

To fry the poori:

• Divide the dough into small balls.
• Roll it wid a rolling pin into small poori like shape.
• Heat oil in a kadhai.
• Fry the pooris.
• Serve hot with aaloo matar ki subji and pickle.

Kurkuri Bhindi

This crispy Bhindi makes a delectable snack and can be a great accompaniment with Tadka Dal and Rice. This tastes just awesome and is very simple to make too.

Kurkuri Bhindi

Ingredients:
500gms Bhindi (Ladyfinger or Okra)
Salt to taste
1tsp Amchur (Mango Powder)
1tbsp Cumin Powder
1tbsp Coriander Powder
1tsp Garam Masala Powder
1tsp Red Chilly Powder
Mustard oil to fry
1tsp lime juice

Procedure:

• Cut the top and tail of the bhindi.
• Chop them into round shape around 1 diameter.
• Heat oil in a kadahi till mustard oil releases odour.
• Lower the flame, so that oil cools down, 
• Fry the bhindi, till it is crispy.
• See to it tat it does not burn as the bhindi will be fried on high flame.
• Take it out on a tissue paper to remove the excess oil
• Mix in all the masalas and lime juice in it.
• Serve hot.

Note:

• Mustard oil should be burnt properly, so tat it does not leaves smell in the vegetable that you are cooking.
• To check whether it is properly burnt, add in one clove of Garlic in it.