Showing posts with label spicy tadka recipe. Show all posts
Showing posts with label spicy tadka recipe. Show all posts

Wednesday, May 9, 2018

Vermicelli Upma


Vemicilli Upma

Vermicelli Upma is a popular and easy dish or you can use it as a snacks which is also known as vermicelli Upma. A quick, easy and light recipe, this is by vermicelli, a traditional type of recipe with a mix of vegetables and spices. This is one of the most fulfilling and delicious meal to prepare when you have less time to prepare an elaborate breakfast. This could be served as an evening snack and it is also a healthy and light recipe as less use of oil and lot many vegetables.


Ingredients
  • 2 Tbsp Oil
  • 1 tsp Mustard seeds
  • 1 tsp Cumin seeds
  • 1 tsp Peanuts
  • 1/2 tsp Sesame seeds
  • 1 tsp Urad dal
  • 7-8 Nos Curry leaves
  • 11-12 Nos Cashewnuts
  • 1 Nos Onion, chopped
  • 1/4 Cup Carrot, chopped
  • 1/4 Cup Beans, chopped
  • 1/4 Cup Peas
  • 1 tsp Ginger
  • 1 Nos Green chilli
  • 1 tsp Salt
  • 1/2 tsp Turmeric powder
  • 1 Cup Vermicelli
  • 1 Cup Water

Instructions
  • Heat oil in a pan.
  • Add mustard seeds, cumin seeds, peanuts, sesame seeds, urad dal, curry leaves and cashew nuts.
  • Saute them for a while and add onion. Mix them well.
  • Add chopped carrot and beans along with peas, ginger and green chili. Mix it well.
  • Add salt and turmeric powder and mix until yellowish in color.
  • Slowly pour vermicelli in the pan, mix it with all vegetables.
  • Stir slowly, adding water as required, use limited water otherwise it will get over cooked and get sticky.
  • Cover the pan for a few minutes to let it cool on a medium flame
  • Remove the lid and check if the water has evaporated.
  • Semiya Upma is ready to serve hot.
  • You can add chopped onion or some bhujia on it( Optional).

Monday, April 23, 2018

Punjabi Chole

Punjabi chole

Chole is also known as Chana Masala is a chickpea dish cooked in a bit spicy gravy. In this recipe chole and tomatoes are simmered with a mixture of fried garlic, ginger, onion and green chillies and some roasted masala by which it gets an authentic taste like cumin, bay leaf, cinnamon, fennel seeds, coriander (dry).It is best enjoyed with Bhatura or poori and also goes well with rice or pulaao. Use of Chole is very popular in Indian Street Food and chaats like Aloo Tikki. Its taste increases when served with onions, chutney, pickle etc.

Serves: 5-6
Preparation Time- 15 mins
Cooking Time- 30 mins
Total Time- 45 mins

Ingredients

For Masala
Cardamom: 5-6
Black peppercorn: 4-5
Bay leaves: 2
Cinnamon sticks: 2
Cumin seeds
Fennel seeds
Coriander Seeds
Dry red Chillies-2
Salt: to taste

For the chole
Tea bags: 2
Chole: 2 cups
Onion: 3/4 cup, grated or pureed [from 2 small onions]
Tomatoes: 2.5 cups puree [from 4 medium tomatoes]
Cloves: 3-4
Ginger-garlic paste: 2 teaspoon
Chole Masala: 3 teaspoon
Salt: to taste
Water: 5 cups [depending on how thick or thin you want gravy to be]

To garnish
Ghee [clarified butter]: 1 tablespoon
Ginger: 1 inch, cut into julienne
Dried fenugreek leaves [kasuri methi]: 1/2 tbsp, crushed
Coriander leaves: 2 tablespoon, chopped
Garam masala: 1/4 teaspoon

Instructions
  • Soak the chickpeas overnight in enough water to cover them.
  • In a pressure cooker add the soaked chickpeas, 2 tea bags, bay leaves, cardamom, cinnamon stick and some salt. Pressure cook at high flame till you get 1-2 whistles. After that lower the flame to medium and let the chickpeas cook for another 10-12 minutes.
  • Roast the ingredients of masala on medium flame and grind in finely in grinder.
  • In a wok, heat 2 tsp of oil. Once hot, add grated onions. Fry the onions till the raw smell goes away and they are light golden brown in color.
  • Add ginger-garlic paste and cook for 3-4 minutes till the smell of ginger-garlic goes away.
  • Now add the tomato puree , stir and let it cook for 12-15 minutes on medium-low flame. Cover the pan to prevent the splash all around.
  • Add the roasted and grinded masala, and mix for a 1-2 minutes.
  • Add the chole next and stir until they get coated with the spices, around 2 minutes.
  • Add water, cover the pan and let it simmer at medium-low flame for around 20 minutes. The gravy will thicken after 20 minutes so add water accordingly.
  • Sprinkle some garam masala, kasuri methi and garnish with chopped coriander leaves.
  • Serve with roti, paratha or plain rice.


Bruschetta

I utilized grape tomatoes for the bruschetta shot, yet I likewise love to utilize and garden crisp tomatoes when they are at their cres...