DESI FOODS

04/27/2014

FENUGREEK (METHI) PULAV (FRIED RICE):

Ingredients

Cooked Rice – 3 cups **Notes
Oil – 1 tablespoon
Bay leaf – 1
Cloves – 2
Cinnamon stick – ½ inch piece
Green cardamom – 2
Ginger paste – ½ teaspoon
Garlic paste – ½ teaspoon
Green chilies – 2, chopped finely
Onion – ½ cup, chopped
Tomato – ½ cup, chopped
Cumin powder – 1 teaspoon
Coriander powder – 2 teaspoons
Turmeric powder – ½ teaspoon
Red chili powder – 1 teaspoon
Salt – to taste
Fenugreek leaves (Methi leaves) – 3 cups, washed and chopped

METHOD:

Heat the oil in a pan on medium heat. Once hot add cumin seeds. Let them sizzle.
Then add whole spices (bay leaf, cinnamon stick, cloves and cardamom). Let it cook for about 30 seconds and you will get nice aroma from it.
Then add ginger paste, garlic paste and chopped green chilies. Let them cook for 30-40 seconds.
Then add chopped onions. Mix it.
Let onion cook till it gets light brown.
Then add chopped tomatoes, salt and spice powders (cumin powder, coriander powder, red chili powder, turmeric powder).
Mix it well and let it cook for 2-3 minutes or till tomatoes get soften, not mushy.
Then add chopped methi leaves and mix it well. Cook for 1-2 minutes.
Add cooked rice.
Mix it very gently so rice grains do not break. Let the rice get heated through.

04/27/2014

PALAK (SPINACH) LACCHA (LAYERED) PARATHA (NAAN BREAD):

Ingredients
•Spinach spinach leaves 8-10
•Whole wheat flour (atta) 1 1/2 cups
•Salt to taste
•Carom seeds (ajwain) 1 teaspoon
•Milk as required
•Ghee 6 tablespoons

Method

Take whole wheat flour in a bowl. Add salt, carom seeds and mix. Puree the spinach leaves smoothly. Add spinach puree to the flour and mix. Add sufficient milk and knead into a soft dough. Rest the dough for about fifteen minutes. Divide the dough into equal portions and roll in dry flour. Roll out a portion into roti. Spread a little ghee and sprinkle a little flour. Give a slit on side upto the centre of the roti and start rolling from one side of the slit to reach the other side. Stand it upright and press lightly. Similarly use up the remaining dough. Rest them for about ten minutes. Roll out into slightly thick paranthas.

04/27/2014

SPAGHETTI RECIPE (INDIAN STYLE ):

Ingredients

1 1/2 cups boiled spaghetti
1 chopped onion
1 large sized tomato
2 tbsp chopped capsicum
1 tbsp chopped celery
4 tbsp tomato ketchup
1/2 tsp chilli sauce
1/2 tsp mustard (rai / sarson) powder
100 gms fresh cream
1 cup sliced mushrooms (khumbh) (optional)
1 tsp lemon juice
2 tbsp butter
salt to taste
cheese to serve

To be ground into a paste

4 cloves of garlic (lehsun)
12 mm. (1/2") piece ginger (adrak)
4 red chillies
Method
Put the tomato into hot water for 10 minutes. Remove the skin and chop.
Heat the butter and fry the onion till pale in colour.
Add the celery and fry again for 1/2 minute. Add the paste and fry again for 1/2 minute.
Add the tomato pulp and the capsicum and fry for 3 to 4 minutes.
Add the spaghetti, tomato ketchup, chilli sauce, mustard powder, three quarters of the cream and salt and cook for 1 minute.
Add the lemon juice and the mushrooms and cook again.
Serve hot with the remaining cream and the grated cheese.

04/14/2014

Vatana Nu Shak :

Ingredients
•Green peas,shelled 1 1/2 cups
•Ginger 1 inch piece
•Green chillies 2
•Oil 2 tablespoons
•Asafoetida a pinch
•Mustard seeds 1/2 teaspoon
•Coriander powder 2 teaspoons
•Cumin powder 1 teaspoon
•Red chilli powder 1/2 teaspoon
• Salt to taste
•Garam masala powder 1/2 teaspoon

Method
Grind ginger and green chillies to a fine paste. Heat oil in a pan and add asafoetida. Add mustard seeds and once they crackle add ginger and green chilli paste and green peas. Sauté for two minutes, stirring continuously. Add coriander powder, cumin powder and red chilli powder. Cook on medium heat for one minute, stirring continuously. Stir in two cups of water and bring it to a boil. Reduce heat and simmer for ten to fifteen minutes, stirring occasionally or till green peas are completely cooked. Stir in salt and garam masala powder and serve hot.

11/19/2013

Bharela Bhinda or Stuffed Okra:

Ingredients

30 Bhindi/Okra, small-size
5-6 leaves Curry leaves
2 tbsp Coriander leaves, chopped
1½ cup Besan/Gram flour
1 tsp Red chilli powder
¼ tsp Turmeric Powder
1 tsp Coriander-cumin powder
1 tsp Sesame Seeds
1 tsp Sugar
½ tsp Amchur powder (Mango powder)
6-7 tsp Oil
1 tsp Fresh coconut, shredded
Salt to taste

Directions:

Stuffing:

Take a pan and add besan into it. Roast it on very low flame until it changes color (around 5 minutes).
Take a separate bowl and add roasted besan, red chilli powder, turmeric powder, coriander-cumin powder, sesame seeds, sugar, amchur powder and salt. Mix well and keep this masala mixture aside to use it for stuffing.

Preparation:

Wash okra and pat them dry. Cut a slit length-wise in each okra in such a way that it will not break apart.
Heat 2 tsp of oil in a frying pan. Add okra and a pinch of salt.
Cover and cook for about 10 minutes (or until okra are half-cooked). Take off from heat and let the okra cool.
Stuff each okra with the stuffing mixture carefully and keep aside.
Heat 5 tsp of oil in a frying pan. Add curry leaves, and carefully place all the stuffed okra in the oil. Sprinkle salt.
Cover and cook in low flame until okra is completely cooked. While cooking, occasionally turn okra with a spatula carefully to cook on all sides.
Add remaining stuffing mixture and cook for another 3-5 minutes.
Garnish with shredded coconut and coriander leaves.
Serve hot with Rice and Roti/Roti/Chapatis.

11/03/2013

DESI FOODS wishes all its viewers a very Happy Diwali and a Happy New Year :) Have a safe and enjoyable Diwali :)

A sparkling ecard to wish your friends/ family/ acquaintances/ dear ones on Diwali.

10/26/2013

BANANA BARFI :)

Ingredients:

4 large ripe banana (pake kele)
11/2 cup milk (doodh)
2 cup sugar
2 tblsp clarified butter (ghee)
75 gm coconut (nariyal)
1/2 cup crushed walnut (akhrot)

Method:

Peel banana and mash them.
Now cook mashed banana along with milk in a pan until milk dries up.
Now add butter and stir continuously till it turns brown in colour.
Now add sugar, grated coconut and walnut and stir.
Remove it from the flame. Grease a plate with butter and spread the mixture in the plate.
Its thickness should be 1/2”. When it settles to be cut in pieces, cut barfi in desired shape.
Garnish with dry fruits and serve.

Sounds yummy right????????????????? Enjoy!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

10/24/2013

DESI FOODS will like to thank all the people who liked the page and all the viewers who regularly follow posts of Desi Foods... You are the boosters for success of Desi Foods ..... :)

10/22/2013

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10/21/2013

YUMMY SPRING VEGETARIAN SPRING ROLL:)

INGREDIENTS:

•Spring roll wrappers 10
•Onion ,thinly sliced 1 medium
•Spring onions,thinly sliced 2
•Carrots,cut into thin strips 2 medium
•Green capsicum,cut into thin strips 1 medium
•Cabbage,finely shredded 1/2 small
•Oil 2 tablespons + for deep-frying
•Salt to taste
•White pepper powder 1/4 teaspoon
•Soy sauce 1 tablespoon
•Bean sprouts 3/4 cup
•Spring onion greens,chopped 2 stalks
•Cornflour/ corn starch 1 tablespoon

Method

To make the stuffing, heat 2 tbsps oil in a non stick wok. Add onion, spring onions, carrots, capsicum, cabbage and salt and toss.
Add pepper powder and soy sauce and mix. Add bean sprouts and spring onion greens and mix. Cook till the vegetables soften. Take the wok off the heat and set aside to cool.
Heat sufficient oil in a wok. Make a paste of cornflour with 2 tbsps water.
Spread the spring roll wrappers on the work top. Divide the stuffing into 10 portions and place a portion on one side of each wrapper. Fold in the edges and roll tightly. Apply cornflour paste to open end and seal. Keep the rolls under a damp cloth.
Gently slide into the hot oil and deep fry till golden and crisp. Drain on absorbent paper.
Cut into smaller pieces and serve.
ENJOY!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!