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  • Tuna Fish Cakes

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    • Tuna Fish Cakes

    • Tamarind chutney

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      Tamarind chutney

      Ingredients

      Tamarind 50 grams

      Jaggery (raw sugar) 2 tablespoon

      Salt to taste

      Ajwain 1 teaspoon

      Asafoetida a pinch

      Ginger powder 1/4 teaspoon

      Dissolve jaggery and tamarind in water.

      Add the other ingredients and boil till it reaches the desired consistency.

    • Chapati

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      Chapati is a low fat flat bread made up of wheat flour.  In north India it is the main food item of the common man.  They use it from breakfast over to supper.  It is served with a wide variety of vegetables as well as non-veg curries.

      Ingredients

      Whole wheat flour 250 gram

      All purpose flour 250 gram

      Luke warm water as needed (200 ml)

      Vegetable oil 2 tablespoon

      Salt to taste

      Preparation

      Mix flour and salt in a vessel.

      Add vegetable oil, water and mix well into a smooth dough.

      Knead the dough until it becomes soft.

      Make small balls out of it, cover them with a wet cloth and leave at room temeperature for at least 30 minutes.

      Heat a skillet or a thick bottomed pan and give a few drops of oil to grease the pan.

      Roll the dough balls into round thin bread.

      Use a little flour on the table top when the bread sticks on the surface.

      Place the chapatis on the hot pan and cook them turning on both sides till done.

    • Potato Egg Omelette

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      Potato Egg Omelette

      It is a simple and tasty preparation which can be made within a few minutes.  It can be used for breakfast, as lunch tiffin, or for a 4 Ò clock snack or as a light dinner.

      It can be made with the minimum ingredients such as potatoes, egg and a bit salt.

      Here how to prepare potato egg omelette.

      Peel and wash a medium sized potato and grate it using a grater into a bowl.

      Now add a pinch salt to the grated potato and mix together.

      now break an egg and mix with the potatoes.

      Heat a pan, grease it with a bit oil and pour the egg potato mix and cook on medium flame for 2- 3 minutes.

      Now turn the omlette and cook for 2-3 minutes.

      Take from the pan and serve along with a bit kechup or sweet-sour sauce.

    • Medhu Vadai / Uzhunnu Vada

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      The crispy uzhunnu vadas which was served along with Masala dosa was a delicacy we enjoyed during our college days.  Later away from home, I yearned for it.  And on holidays back at home I got the simplest recipe and managed to make it for my friends.  Here the recipe.

      Ingredients

      Urid dal (Uzhunnu parippu) 250 gram

      Green chillies chopped 4 nos

      Ginger chopped 1 teaspoon

      Salt to taste

      Oil to fry.

      Preparation

      Soak urad dal in water for 3-4 hours and drain.

      Grind the dal, chillies and ginger together adding a little water using a mixer grinder to a thick paste.

      Heat oil in a thick bottomed pan.

      Make lime sized balls from the dough, flatten it round, make a hole in the middle with your finger and deep fry till golden brown.  

      Serve with coconut chutney or sambar.  It is also delicious without any dips.

    • Aloo gobi masala

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      Aloo gobi masala belongs to the North-indian kitchen and the Hindi name translates itself as potatoes (Aloo) and Cauliflower (Gobi) cooked with anIndian spice mix (Masala).  The first time I tasted it was in the 1980`s on my first trip to north India.  I found it delicious and here is the recipe.

      In the well-known Indian cuisine aloo gobi, potatoes and cauliflower are cooked with onions, tomatoes, and spices. There are various different methods to prepare this meal. You can use only onions, only tomatoes, or neither onions nor tomatoes at all. The aloo gobi recipe I’m presenting today is one of my favourite adaptations. I also prepare it in various ways depending on the ingredients I have on hand. It contains spices as well as onions, tomatoes, ginger, and garlic.

      Ingredients

      Cauliflower florets 500 gram

      Potatoes peeled and cut into medium sized pieces 500 gram

      Green peas 250 gram

      Onion finely sliced 1 nos

      Ginger chopped 1 teaspoon

      Garlic chopped 1 teaspoon

      Tomatoes finely chopped 1 nos

      Coriander powder 1 tablespoon

      Cumin powder 1 teaspoon

      Garam masala 1 teaspoon

      Chilli powder 1 teaspoon

      Asafoetida powder 1/4 teaspoon

      Turmeric powder 1/2 teaspoon

      Salt to taste

      Oil as needed

      Coriander leaves to garnish.

      Lemon juice 2 teaspoon

      Preparation

      1.  Heat oil in a pan, add onions, ginger and garlic and saute till the onion becomes gold brown.

      Add asafoetida and turmeric powder and stir well.

      Add tomatoes and cook well till it becomes a good paste.

      Don`t forget to stir well.

      2.  Take some water in a deep a pan, add salt and cook cauliflower florets for five minutes, drain and keep aside.

      In the same way cook the potatoes and keep aside.

      Add coriander powder, chilli powder, garam masala, cumin powder, salt and lemon juice and mix well.

      Add potatoes, green peas, cauliflower, mix well and cook for another five minutes.

      Take off from the heat and garnish with coriander leaves.

      Can be served with breads like chapatti, puri, paratha or boiled rice,

      Print

      Aloo gobi masala

      In the well-known Indian cuisine aloo gobi, potatoes and cauliflower are cooked with onions, tomatoes, and spices. There are various different methods to prepare this meal. You can use only onions, only tomatoes, or neither onions nor tomatoes at all. The aloo gobi recipe I'm presenting today is one of my favourite adaptations. I also prepare it in various ways depending on the ingredients I have on hand. It contains spices as well as onions, tomatoes, ginger, and garlic.
      Course Main Course, Side Dish
      Cuisine Indian
      Keyword Aloogobi, Alugobi
      Prep Time 15 minutes
      Cook Time 30 minutes

      Ingredients

      • 500 gram Cauliflower florets
      • 500 gram Potatoes peeled and cut into medium sized pieces
      • 250 gram Green peas
      • 1 Nos onion finely sliced
      • 1 teaspoon ginger chopped
      • 1 teaspoon Garlic chopped
      • 1 nos tomato chopped
      • 1 teaspoon coriander powder
      • 1 teaspoon cumin powder
      • .5 teaspoon garam masala
      • .5 teaspoon chilli powder
      • 1/4 teaspoon Asafoetida powder
      • 1/2 teaspoon turmeric powder
      • 1/2 teaspoon Salt
      • 1 Tablespoon vegetable oil
      • 1 tablespoon coriander leaves chopped for garnishing
      • 2 teaspoon lemon juice

      Instructions

      • Take some water in a deep a pan, add salt and cook cauliflower florets for five minutes, drain and keep aside.
      • In the same way cook the potatoes and keep aside.
      • 1.  Heat oil in a pan, add onions, ginger and garlic and saute till the onion becomes gold brown.
      • Add asafoetida and turmeric powder and stir well.
      • Add tomatoes and cook well till it becomes a good paste.
      • Don`t forget to stir well.
      • Add coriander powder, chilli powder, garam masala, cumin powder, salt and lemon juice and mix well.
      • Add potatoes, green peas, cauliflower, mix well and cook for another five minutes.
      • Take off from the heat and garnish with coriander leaves.
      • Can be served with breads like chapatti, puri, paratha or boiled rice,
    • Zucchini Fritters

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      Zucchini Fritters

      Zucchini is available in the market fast all the year round.  At first I was not clear what to do with these green veggies.  But during the years we have found out various preparation methods for zucchini, from friends, from internet, from experimenting with this vegetable with other traditional preparation methods and the like.  I must say that many of these preparations are tastier than the steamed zucchini which we tasted for the first time from a take away.

      Here is the preparation method for Zucchini fritters.

      Ingredients

      Zucchini 2 large ones

      Eggs 2 nos

      Bread crumbs 2 – 3 Tablespoons

      Salt and pepper to taste

      Oil to fry

      Preparation

      Thoroughly wash, clean and dry the zucchinis.

      Cut the zucchinis in 1-2 cm thick round pieces.

      Place them in a plate and sprinkle some salt over them and keep for 45 minutes allowing the excess water to flow out from the zucchini pieces.

      Now beat the eggs in a shallow bowl.  You can add some pepper powder and salt at this time if you prefer.

      Heat oil in a pan.

      Now take each of the zucchini pieces, dip in the egg mixture, then cover them with the bread crumbs in the plate and deep fry in the pan till golden brown in colour.

      Remove from oil and serve along with tea, coffee or as a starter with suitable dips.

    • Aloo Kachaloo Chat

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      Aloo Kachaloo Chat

      Aloo kachaloo is an easy to make spicy north indian  dish of which potatoe forms the main ingredient.

      Ingredients 

      Potatoes boiled 750 gram

      Tamarind chutney

      Green chutney

      Sev mixture 100 gram

      Preparation

      Slice the boiled potatoes into pieces of even thickness and arrange in a plate.

      Sprinkle tamarind chutney evenly over the potatoes.

      Put the green chutney on top of it.

      Garnish wit mixture and coriander leaves and serve hot.

      How to make Tamarind chutney.

      How to make green chutney.

    • Karela Fodi, Bittergourd Fodi

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      One of the nine basic tastes, bitterness of bittergourd gives a special touch to Inidan dishes.  Bittergourd is very esteemed in Indian kichen due to its medicinal properties.  There are a lot of ways to prepare bittergourd to a delicate food or side dish the fried varieties are my favourites.

      Bittergourd Fodi is a Goan preparation.  I am presenting a special preparation using rice flour as marinating paste.

      Ingredients

      Bittergourd 250 grams

      Chilli powder 1/2 teaspoon

      Turmeric Powder 1/2 teaspoon

      Rice powder 2 tablespoon

      Salt to taste

      vegetable oil to fry

      Preparation

      Wash and dry the bitter gourds.

      Now slice the bittergourds into two in the middle.  Scrap away the flesh and seeds from the middle of the bitter gourds.  

      Now slice the bitter gourds horizontally into 1 cm thick pieces.

      Sprinkle salt over the sliced pieces, mix well and keep for 30 minutes.

      After 30 minutes squeeze out the juice from the bittergourd pieces.

      Mix rice flour, chilli powder, turmeric powder and salt in a shallow bowl adding enough water to form a thick paste.

      Heat oil in a thick bottomed pan.

      Coat each piece of the bittergourd pieced with the paste and deep fry them in the medium hot oil till they are golden brown and crisp.

      When done remove them from oil and place them in a plate layered with kitchen towel to remove excess oil.

      Very tasty with any dish or as side for salds or as a snack. 

    • Beetroot Rice the simple way

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      Beetroot Rice the simple way

      Formerly, in older days beet root or simply beet was called the poor man`s vegetable.  But

      it is used in several ways as a delicious side dish.  Here is a tasty and simple recipe for beetroot rice. 

      Ingredients

      Rice 1 cup

      Beet root chopped 1 cup

      Onion sliced 1 nos

      Green chillies slit 3 nos

      Salt to taste

      Oil 2 tablespoon

      Preparation

      Cook the rice adding enough water and a pinch of salt.

      When half cooked remove from heat, drain and keep aside.

      Heat oil in a thick-bottomed pan and saute the chopped onion and slit green chillies.

      When the onion turns golden brown add salt and the chopped beetroot to it and saute well.

      Add 1 cup water and cook for 15 minutes or till the beet root pieces become tender.

      when the beetroot is cooked add the rice, mix well and allow to cook for a further 5 minutes.

      Remove from heat and serve.

  • Tamarind chutney

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    Tamarind chutney

    Ingredients

    Tamarind 50 grams

    Jaggery (raw sugar) 2 tablespoon

    Salt to taste

    Ajwain 1 teaspoon

    Asafoetida a pinch

    Ginger powder 1/4 teaspoon

    Dissolve jaggery and tamarind in water.

    Add the other ingredients and boil till it reaches the desired consistency.

  • Chapati

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    Chapati is a low fat flat bread made up of wheat flour.  In north India it is the main food item of the common man.  They use it from breakfast over to supper.  It is served with a wide variety of vegetables as well as non-veg curries.

    Ingredients

    Whole wheat flour 250 gram

    All purpose flour 250 gram

    Luke warm water as needed (200 ml)

    Vegetable oil 2 tablespoon

    Salt to taste

    Preparation

    Mix flour and salt in a vessel.

    Add vegetable oil, water and mix well into a smooth dough.

    Knead the dough until it becomes soft.

    Make small balls out of it, cover them with a wet cloth and leave at room temeperature for at least 30 minutes.

    Heat a skillet or a thick bottomed pan and give a few drops of oil to grease the pan.

    Roll the dough balls into round thin bread.

    Use a little flour on the table top when the bread sticks on the surface.

    Place the chapatis on the hot pan and cook them turning on both sides till done.

  • Potato Egg Omelette

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    Potato Egg Omelette

    It is a simple and tasty preparation which can be made within a few minutes.  It can be used for breakfast, as lunch tiffin, or for a 4 Ò clock snack or as a light dinner.

    It can be made with the minimum ingredients such as potatoes, egg and a bit salt.

    Here how to prepare potato egg omelette.

    Peel and wash a medium sized potato and grate it using a grater into a bowl.

    Now add a pinch salt to the grated potato and mix together.

    now break an egg and mix with the potatoes.

    Heat a pan, grease it with a bit oil and pour the egg potato mix and cook on medium flame for 2- 3 minutes.

    Now turn the omlette and cook for 2-3 minutes.

    Take from the pan and serve along with a bit kechup or sweet-sour sauce.

  • Medhu Vadai / Uzhunnu Vada

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    The crispy uzhunnu vadas which was served along with Masala dosa was a delicacy we enjoyed during our college days.  Later away from home, I yearned for it.  And on holidays back at home I got the simplest recipe and managed to make it for my friends.  Here the recipe.

    Ingredients

    Urid dal (Uzhunnu parippu) 250 gram

    Green chillies chopped 4 nos

    Ginger chopped 1 teaspoon

    Salt to taste

    Oil to fry.

    Preparation

    Soak urad dal in water for 3-4 hours and drain.

    Grind the dal, chillies and ginger together adding a little water using a mixer grinder to a thick paste.

    Heat oil in a thick bottomed pan.

    Make lime sized balls from the dough, flatten it round, make a hole in the middle with your finger and deep fry till golden brown.  

    Serve with coconut chutney or sambar.  It is also delicious without any dips.

  • Aloo gobi masala

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    Aloo gobi masala belongs to the North-indian kitchen and the Hindi name translates itself as potatoes (Aloo) and Cauliflower (Gobi) cooked with anIndian spice mix (Masala).  The first time I tasted it was in the 1980`s on my first trip to north India.  I found it delicious and here is the recipe.

    In the well-known Indian cuisine aloo gobi, potatoes and cauliflower are cooked with onions, tomatoes, and spices. There are various different methods to prepare this meal. You can use only onions, only tomatoes, or neither onions nor tomatoes at all. The aloo gobi recipe I’m presenting today is one of my favourite adaptations. I also prepare it in various ways depending on the ingredients I have on hand. It contains spices as well as onions, tomatoes, ginger, and garlic.

    Ingredients

    Cauliflower florets 500 gram

    Potatoes peeled and cut into medium sized pieces 500 gram

    Green peas 250 gram

    Onion finely sliced 1 nos

    Ginger chopped 1 teaspoon

    Garlic chopped 1 teaspoon

    Tomatoes finely chopped 1 nos

    Coriander powder 1 tablespoon

    Cumin powder 1 teaspoon

    Garam masala 1 teaspoon

    Chilli powder 1 teaspoon

    Asafoetida powder 1/4 teaspoon

    Turmeric powder 1/2 teaspoon

    Salt to taste

    Oil as needed

    Coriander leaves to garnish.

    Lemon juice 2 teaspoon

    Preparation

    1.  Heat oil in a pan, add onions, ginger and garlic and saute till the onion becomes gold brown.

    Add asafoetida and turmeric powder and stir well.

    Add tomatoes and cook well till it becomes a good paste.

    Don`t forget to stir well.

    2.  Take some water in a deep a pan, add salt and cook cauliflower florets for five minutes, drain and keep aside.

    In the same way cook the potatoes and keep aside.

    Add coriander powder, chilli powder, garam masala, cumin powder, salt and lemon juice and mix well.

    Add potatoes, green peas, cauliflower, mix well and cook for another five minutes.

    Take off from the heat and garnish with coriander leaves.

    Can be served with breads like chapatti, puri, paratha or boiled rice,

    Print

    Aloo gobi masala

    In the well-known Indian cuisine aloo gobi, potatoes and cauliflower are cooked with onions, tomatoes, and spices. There are various different methods to prepare this meal. You can use only onions, only tomatoes, or neither onions nor tomatoes at all. The aloo gobi recipe I'm presenting today is one of my favourite adaptations. I also prepare it in various ways depending on the ingredients I have on hand. It contains spices as well as onions, tomatoes, ginger, and garlic.
    Course Main Course, Side Dish
    Cuisine Indian
    Keyword Aloogobi, Alugobi
    Prep Time 15 minutes
    Cook Time 30 minutes

    Ingredients

    • 500 gram Cauliflower florets
    • 500 gram Potatoes peeled and cut into medium sized pieces
    • 250 gram Green peas
    • 1 Nos onion finely sliced
    • 1 teaspoon ginger chopped
    • 1 teaspoon Garlic chopped
    • 1 nos tomato chopped
    • 1 teaspoon coriander powder
    • 1 teaspoon cumin powder
    • .5 teaspoon garam masala
    • .5 teaspoon chilli powder
    • 1/4 teaspoon Asafoetida powder
    • 1/2 teaspoon turmeric powder
    • 1/2 teaspoon Salt
    • 1 Tablespoon vegetable oil
    • 1 tablespoon coriander leaves chopped for garnishing
    • 2 teaspoon lemon juice

    Instructions

    • Take some water in a deep a pan, add salt and cook cauliflower florets for five minutes, drain and keep aside.
    • In the same way cook the potatoes and keep aside.
    • 1.  Heat oil in a pan, add onions, ginger and garlic and saute till the onion becomes gold brown.
    • Add asafoetida and turmeric powder and stir well.
    • Add tomatoes and cook well till it becomes a good paste.
    • Don`t forget to stir well.
    • Add coriander powder, chilli powder, garam masala, cumin powder, salt and lemon juice and mix well.
    • Add potatoes, green peas, cauliflower, mix well and cook for another five minutes.
    • Take off from the heat and garnish with coriander leaves.
    • Can be served with breads like chapatti, puri, paratha or boiled rice,
  • Zucchini Fritters

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    Zucchini Fritters

    Zucchini is available in the market fast all the year round.  At first I was not clear what to do with these green veggies.  But during the years we have found out various preparation methods for zucchini, from friends, from internet, from experimenting with this vegetable with other traditional preparation methods and the like.  I must say that many of these preparations are tastier than the steamed zucchini which we tasted for the first time from a take away.

    Here is the preparation method for Zucchini fritters.

    Ingredients

    Zucchini 2 large ones

    Eggs 2 nos

    Bread crumbs 2 – 3 Tablespoons

    Salt and pepper to taste

    Oil to fry

    Preparation

    Thoroughly wash, clean and dry the zucchinis.

    Cut the zucchinis in 1-2 cm thick round pieces.

    Place them in a plate and sprinkle some salt over them and keep for 45 minutes allowing the excess water to flow out from the zucchini pieces.

    Now beat the eggs in a shallow bowl.  You can add some pepper powder and salt at this time if you prefer.

    Heat oil in a pan.

    Now take each of the zucchini pieces, dip in the egg mixture, then cover them with the bread crumbs in the plate and deep fry in the pan till golden brown in colour.

    Remove from oil and serve along with tea, coffee or as a starter with suitable dips.

  • Aloo Kachaloo Chat

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    Aloo Kachaloo Chat

    Aloo kachaloo is an easy to make spicy north indian  dish of which potatoe forms the main ingredient.

    Ingredients 

    Potatoes boiled 750 gram

    Tamarind chutney

    Green chutney

    Sev mixture 100 gram

    Preparation

    Slice the boiled potatoes into pieces of even thickness and arrange in a plate.

    Sprinkle tamarind chutney evenly over the potatoes.

    Put the green chutney on top of it.

    Garnish wit mixture and coriander leaves and serve hot.

    How to make Tamarind chutney.

    How to make green chutney.

  • Karela Fodi, Bittergourd Fodi

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    One of the nine basic tastes, bitterness of bittergourd gives a special touch to Inidan dishes.  Bittergourd is very esteemed in Indian kichen due to its medicinal properties.  There are a lot of ways to prepare bittergourd to a delicate food or side dish the fried varieties are my favourites.

    Bittergourd Fodi is a Goan preparation.  I am presenting a special preparation using rice flour as marinating paste.

    Ingredients

    Bittergourd 250 grams

    Chilli powder 1/2 teaspoon

    Turmeric Powder 1/2 teaspoon

    Rice powder 2 tablespoon

    Salt to taste

    vegetable oil to fry

    Preparation

    Wash and dry the bitter gourds.

    Now slice the bittergourds into two in the middle.  Scrap away the flesh and seeds from the middle of the bitter gourds.  

    Now slice the bitter gourds horizontally into 1 cm thick pieces.

    Sprinkle salt over the sliced pieces, mix well and keep for 30 minutes.

    After 30 minutes squeeze out the juice from the bittergourd pieces.

    Mix rice flour, chilli powder, turmeric powder and salt in a shallow bowl adding enough water to form a thick paste.

    Heat oil in a thick bottomed pan.

    Coat each piece of the bittergourd pieced with the paste and deep fry them in the medium hot oil till they are golden brown and crisp.

    When done remove them from oil and place them in a plate layered with kitchen towel to remove excess oil.

    Very tasty with any dish or as side for salds or as a snack. 

  • Beetroot Rice the simple way

    Advertisements

    Beetroot Rice the simple way

    Formerly, in older days beet root or simply beet was called the poor man`s vegetable.  But

    it is used in several ways as a delicious side dish.  Here is a tasty and simple recipe for beetroot rice. 

    Ingredients

    Rice 1 cup

    Beet root chopped 1 cup

    Onion sliced 1 nos

    Green chillies slit 3 nos

    Salt to taste

    Oil 2 tablespoon

    Preparation

    Cook the rice adding enough water and a pinch of salt.

    When half cooked remove from heat, drain and keep aside.

    Heat oil in a thick-bottomed pan and saute the chopped onion and slit green chillies.

    When the onion turns golden brown add salt and the chopped beetroot to it and saute well.

    Add 1 cup water and cook for 15 minutes or till the beet root pieces become tender.

    when the beetroot is cooked add the rice, mix well and allow to cook for a further 5 minutes.

    Remove from heat and serve.

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