Instant Almond Chocolate..

Instant Almond Chocolate!!! After getting a new laptop my life has again become so easy, I can't forget those 3days without laptop how i survived :) Though I din't get all my data back but still what ever I got i'm happy with it. To celebrate my happiness i made this almond chocolate at home.. This picture i had taken in India so only i din't bother to take a new picture again...

Coming back to the recipe, this is a easy to make chocolate at home of your choice and shape.. All you have to do is just melt chocolate with some almonds and put it into a mould of your choice and refrigerate for 2 to 3hours and delicious chocolate is ready to eat...

Ingredient's

250 gram chocolate (of your choice)

50gram finely chopped Almonds

2tbsp unsalted butter.

Method.

Take the chocolate bar and chop it finely, set it aside.

In a non-stick pan add butter, melt the butter on a very slow flame, when the butter is melted. Then add chopped chocolate and almonds and wait till the chocolate is melted completely. (You can even melt the chocolate in a double boiler also)

Then allow the chocolate to come to room temperature and pour the chocolate mixture to moulds and refrigerate for 2 to 3 hours..

Delicious chocolate is ready. Store them in a airtight container and Enjoy..

Bassaru's (Vegetbales Stirfry) Lentil Cabbage And Beans Stirfry..

Lentil Cabbage And Beans Stirfry... As i have mentioned in my last post that i have made this Authentic Bassaru recipe into 2 part so that it is easy for my readers to understand in a better way.. So here come the vegetables recipe of Bassaru... To know Bassaru (Rasam) recipe click here..

Ingredient's.

1 bunch of dill leaves finely chopped

1/2cup toor dal 

2cups roughly chopped cabbage

15 beans roughly chopped

1 lagre onion roughly chopped

2tbsp grated coconut

5 green chilies, 10 dry red chilies

10 curry leaves, 6 garlic cloves

1/2tbsp black peppercorn, 2tbsp chopped coriander leaves

2tbsp oil

Salt as per taste.

Cooking Method.

In a deep kadai or a pan.. add toor dal and 2cup of water boil for 10 minutes.. Then in a same toor dal, add cabbage, beans, dill leaves, onion, salt and 1 more cup of water and boil for another 10 to 15minutes.

In a mean time, dry roast the red chillies, curry leaves, garlic, black peppercorn and green chilies. Put it in a mixer jar along with the coriander leaves and grind to smooth paste, and set it aside.

Now drain the water from a boiled dal and veggies, keep the water aside (you can make a Rasam out of this water. To know the recipe for the rasam click on the above link)..

In a deep kadai, add oil, when the oil is hot, add grated coconut and grounded paste and fry for 2 to 3 minutes. Then add the boiled veggie's and season with salt (if required) and mix them gently and cook for another 1minute..The authentic Bassaru (Vegetable Stirfry) is ready to serve.

Serve hot with Rice and Ragi Ball along with Rasam..

Bassaru Authentic Karanataka Dish..(Lentil Cabbage Dill Leaves and Beans Rasam)

Bassaru (Rasam).. This is an Authentic Karnataka dish usually made with a variety of lentils Green leaves and Veggies. Bassaru means rasam, made of water which is used for a cooking the lentils, leaves and vegetables. You can cook this rasma with many kinds of lentils and leaves.. I have used toor dal, Cabbage, beans with dill Leaves, as you all know i love cabbage and i think this is the best combination of all and they tastes great. The dish sounds a bit difficult for the beginner but it is easy when you get to use of preparing it and the taste makes it worth the job done. This can be served with hot Rice or Ragi Balls..

 

Actually this Curry is combo of boiled and stirfry vegetables with Rasam while eating... But i have made this as a two recipes, so that it is very easy for my readers to understand in a better way... I'm a huge fan of this Rasam and it makes it even more tastier because i'm cooking this Rasam in UK.:) Every body has there own way of preparing this Rasam, I have learnt like this from my mom and i like this way better...

 

 

Ingredient's
For Rasam
1 bunch of dill leaves finely chopped
1/2cup toor dal
2cups roughly chopped cabbage
15 beans roughly chopped
1 lagre onion roughly chopped
2tbsp grated coconut
2 medium tomato
5 green chilies, 10 dry red chilies
10 curry leaves, 6 garlic cloves
1/2tbsp black peppercorn, 2tbsp chopped coriander leaves
2tbsp tamarind paste
3cup water
Salt as per taste.

 

 

For Tempering
8 to 10 curry leaves
1/4tsp mustard seeds
2 dry red chilies
2tbsp oil.

 

 

Cooking Method
In a deep kadai or a pan.. add toor dal and 2cup of water boil for 10 minutes.. Then in a same toor dal, add cabbage, beans, dill leaves, onion, salt and 1 more cup of water and boil for another 10 to 15minutes.
In a mean time, dry roast the red chillies, curry leaves, garlic, black peppercorn and green chilies. Put it in a mixer jar along with the coriander leaves and grind to smooth paste, and set it aside.
Again dry roast the tomato and grated coconut, till you get the slightly burning smell.. and grind it to smooth paste and set it aside.
Now drain the water from a boiled dal and veggies, keep the veggies aside (i will tell what to do with this boiled veggies in my next post).. Then add the grounded masala paste and tamrind paste to the boiled water and season with salt..
In a small pan add all the tempering ingredients, when they start spluttering, add it to the Rasam and simmer the rasam on a high flame for 5 to 7 minutes..
The authentic Bassaru (Rasam) is ready to serve.
Serve hot with Rice and Ragi Ball..

Brinjal Potato And Greenpeas Sabji!!!

Brinjal Potato And Greenpeas Sabji.. This is very easy and fast cooking sabji, I mostely cook brinjal and potato at least once in 2 week, but i always try to cook something different by adding some other veggies or masala.. If i start posting all my varieties of this sabji then i don't think that there would be any other post i will be posting in future because i have so many version of this particular sabji.. I'm sure i would be posting few very soon. You all know what? I'm falling in love with brinjals here in UK, they are so sweet and soft, I already have few of them in my fridge.. This week i have cooked brinjal already twice and i'm waiting till my H says stop.. Till then i will be cooking and cooking...

 

 

Ingredients
2 brinjal, 2 potato
1/2 cup greenpeas
1 onion, 1 tomato, 2 green chili
1tsp of Sabji Masala, 1tsp coriander powder
1tsp chilly powder, 1tsp turmeric, 1tsp garam masala
1/2tsp cumin seeds
Oil and Salt
Coriander leafs for garnishing.

 

 

Cooking Steps
Cut the brinjal, potato in medium size pics and set it aside. Then chop the onion,chili and tomato finely.
Heat the oil in a deep frying pan, add cumin, when they start splutter. add onion, green chilly and saute for 2 to 3min. Then add all the masala powder and tomato, fry till oil separates.
Now add brinjal, potato, greenpeas and salt then mix them well. Cover the lid and cook till it is completely cooked.
Sprinkle some coriander leafs from top before serving..
Serve hot with Roti or as a side dish for Rice.

 

 

Mutter Paneer Makhanwala (Buttery Greenpeas With Cottage Cheese Gravy)

Mutter Paneer Makhanwala!!! I have eaten this curry once in Delhi and it was very yummy and buttery and after that i never got a change to eat again out side. So only i thought of trying it at home with less butter... Usually everybody cooks mutter paneer very often but some how in my family we are not that much fan of paneer.. I cook mutter paneer in some occasions only and this time i tried with only butter to give a buttery taste and different to. I tried to use very less butter as possible but you all know if you have to make something tasty you have to use right amount of ingredients.. This curry is one of those curry, once you start cooking you will never forget to cook in any occasions or parties...

 

 

Ingredients:
250gm paneer cubed
100gm green peas
1small cardamom, 2 cloves, 1small cinnamon stick
2 large onions, 3 medium tomatoes, 2 green chillies
1 tbsp ginger garlic paste
1tsp red chili powder,1tsp coriander powder
2tsp garam masala, 1/2 tsp turmeric powder
6 tsp Butter
1 1/2 cups water
Salt to taste
Coriander leaves chopped fine to garnish.

 

 

 

Cooking Method
Grind onions and green chili into a fine paste. Keep aside. Next grind tomatoes into fine paste and keep aside.
Heat 2tsp of butter in a pan and gently stir-fry the cubes of paneer till lite golden. Remove onto a paper towel and keep aside.
In the same vessel heat 3tsp of butter and add the cinnamon, cloves, cardamom and onion paste. Fry till it turns light brown. Add tomato paste, ginger and garlic paste and fry for another 2minutes. Add the red chilli, coriander, turmeric and garam masala powders, stirring continuously till the oil begins to separate from the masala.
Add the peas to the masala and fry for 2-3 minutes. Then add the paneer, water and salt, reduce flame to a simmer and cook till the gravy thickens.
Garnish with coriander leaves and left over butter and serve.
Mutter paneer Makhanwala tastes great with parathas, naans and even jeera rice.