Ratatouille with zucchini and Red & Yellow Bell Pepper

I had some tori(zucchini) in my refrigerator. My husband doesn't like it much. So I have decided to cook something that can make him eat it. I have got this french Ratatouille recipe on one of the blog. I have adapted it according to things available in my fridge .It was a delicious and different way of eating zucchini

 Ingredients

 3 zucchini
1 medium red bell pepper
1 medium yellow pepper
2 medium tomatoes
1 onion chopped
1 tps black pepper
1 tps oregano
1 tps dried or fresh basil
8-10 garlic clove chopped
2 tps coriander leaves chopped
2 tps olive oil

salt according to taste

Methods
heat 1 tps olive oil. add zucchini to the pan.saute for 3-4 minutes
keep this zucchini aside
heat another 1 tps olive oil in pan. add onion. garlic and bell peppers. saute for 2-3 minutes.
add tomatoes and saute for 2 minutes
add zucchini and mix well.
now add salt, black pepper, oregano, and coriander leaves.
mix well. close the lid of pan and saute in between
let it cook for another 12-15 minutes in low  flame till all vegetable are cooked.

add basil leaves and let it cook for another 2 minutes.
Serve hot with roti or rice

Mutton chop (with a little curry)

 It was in my to cook list till long time. finally am able to cook it , result was very refreshing and Mutton Chop is mainly a dry dish but i have added a little gravy so that i can eat it with rice or roti. It was a less spicy version of mutton , So feeling happy as it was really delicious too

Ingredients 

250 gm Mutton Chop
1 cup curd
1 tps turmeric powder
1 tps red chilly powder
1/2 tps garam masala
salt to taste
3 medium onion sliced

For masala paste
1 onion chopped
2 tps ginger garlic paste
1 tps garam masala
1 green chilly
1/2 bunch

 

method

1. in a bowl mix curd, turmeric powder, a little red chilly powder and salt. marinate mutton this mixture for 1 hour in refrigerator.

2. take little oil in a pan. add all masala ingredents and cook till onion will turn brown.

3. take this masala and make paste.

4. heat oil in a cooker.add sliced onion. cook till onion will chnage colour. add masala paste .

5. saute masala for 5 minutes.

6. now add marinate mutton along with all marinate mixture. mix well.

7. add garam masala, red chilly and salt. mix well

8. cook till mutton will soak masala.

9. now add 1 cup of water. and close the lid of cooker. let it cook on medium heat. cook till 4-5 vessels.

10. let the cooker release pressure it self.

11. serve hot.

Okra in Tomato and Coriander Sauce

Its my another try for Lebanese cuisine. Okra is added in sweet and hot tomato and coriander sauce. I have change it a little. In the recipe it was sweet tomato and coriander sauce. there was no sugar. I have added salt because i felt , i have to add salt for adapting it as vegetable in the lunch time. I was a delicious change in regular bhindi fry.

 Ingredients

250 gram Okra(Small bhindi)
250 gm tomatoes
1 medium onion
4-5 garlic clove
1/2 tps chilly flakes
1/2 cup coriander leaves
1 tps sugar
salt according to taste
3 tps olive oil

method

1. heat olive oil in a pan. add chopped onion and saute for 3-4 minutes.
2. let it cook till onion will change its color
3. add garlic and saute for a minute
4. cut okra in two pieces. add okra to pan. stirr for 4-5 minutes
5. add tomatoes, salt, sugar, lemon juice and chilly flakes
6. mix well. stir occasionally. cook for another 4-5 minutes or till it is cooked

7. add coriander leaves. mix well.
7. serve hot


sending this to Bookmarked Recipes - Every Tuesday Event - 1st February 2011 (Volume 27)

Rice Pasta and Noodle Medley in Tomato Sauce

Its recipe inspired by Rice Lentils and Pasta Medley from the Lebanese Cooking from Nita Mehta. I have changed a little. This recipe was really nice. I would surely cook it again again.

Ingredients

1 1/2 cup rice
2 tps olive oil
1/2 tps black pepper
1/2 tps red chilly powder
salt

1/2 cup macaroni
1/2 cup boiler noodles

For sauce
3 tomatoes large chopped
1 medium onion chopped
5-6 garlic clove chopped
1/2 tps chilly flakes
1/2 tps black pepper
1 tps oregano
salt according to taste
2 tps vinegar
2 tps oil

Method

1. in a microwave safe bowl, add rice, olive oil, black pepper and red chilly powder and salt.
2 add enough water and let it cook for 10-12 minutes on high

3. Boil macaroni and noodles. add salt , and little oil in water.
4. when boiled , drain the water. wash it and keep it aside.

For sauce

5. heat oil in pan. add onion, cook till it will change color.
6. add garlic, saute for 1 minutes.
7. now add tomatoes, red chilly, black pepper powder, oregano, salt and mix well.
8. let it cook for another 5 minutes.
9. add water and vinegar. close the lid for pan. let it cook for another 7-8 minutes. stirr in between

10. take a microwave safe bowl. spread pasta and noodle at bottom.
11. Spread a layer of sauce on it.
12. now spread a layer of cooked rice.
13 now spread all left sauce on it.
14 spread another layer of fried onion (optional)
15. cook in microwave for 2 minutes.
16. Serve Hot

Sending this Recipe to Presto Pasta Nights # 197 guest hosted by Girlichef,event by Ruth.

Soybean Keema Matar

This is one of my favorite. very easy to cook , but very healthy as it consist of high protine Soyabean and peas. I like to have it with Rice.

                                 

Ingredients

1 cup soybean chunks
1 cup peas
1 medium onion chopped
1 large tomato chopped
1 tps cumin seed
1/2 tps red chilly
1/2 tps coriander powder
1 tps garam masala
2 tps oil
salt according to taste
1 tps ginger garlic paste

method

1. add water in the soybean chunk . keep it aside
2. heat oil in cooker. add cumin seeds , saute for 1 minute
3. add onion , saute till onion will turn light brown.
4. add ginger garlic paste. saute for 1 minute.
5. add tomatoes and saute . now add garam masala, red chilly powder, coriander powder. cook this masala till it will leave oil.
6. add peas and saute for 2 minutes.
7. now add soybean chunks. mix well. add water as required.
8. close the lid of cooker. cook till 2 or 3 vessels.
9. let it close till cooker will release pressure.
10. Serve hot with Rice or chapati

Gobhi Mussallam

I have prepared Gobhi Musallam with recipe of my mother in law. For a lunch party I have prepared that. I like

Ingredients
1 small Gobhi
Salt according to taste
1 tps turmeric

For gravy
2 onion
10-12 clove garlic
1” ginger
1 cup tomato puree
1 tps garam masala
1 tps khas khas (soak 1 hour in water)
1 tps cumin powder
1 tps red chilly powder
1 tps corriander powder
1/2 tps turmuric powder
1/2 cup cream
3 tps Oil
salt accoring to taste

method

1. remove leaves and stem from the gobhi(dont cut gobhi)
2. soak in the hot water for some time so that insects will go out.
3. take enough water in microwave dish , add salt and turmuric
4. let it cook of 7-8 minutes. check it if it is cooked or cook for some more minutes

5. make paste of onion , garlic and ginger
6. heat 3 tps oil in a pan.
7. add onion paste in it
8. let it cook until it will change its colour to brown
9. add coriander powder, red chilly powder, khus khus paste, cumin powder, turmaric powder, garam masala and saute for 2 minutes
10. now add tomato puree. cook till oil leave the masala
11. add 1.5 cup of water in the masala and mix well.
12 add gobhi in the gravy.let it cook for few minutes.
13. now add cream in the gravy and mix it.
14. Cover the pan and let it cook for another 3-4 minutes.
15- garnish with coriander leaves

Dal Lucknowi

I was looking for some change in the normal Dal fry. I found this recipe in the Sanjeev Kapoor's Site. I liked touch of milk in the Dal. adding garlic and coriander leaves in the Dal add more flavor in it. 

Ingredients

1 cup Arahar or toor dal
1/2 cup milk
1 cup water
2 green chilly

For Tadka

2 tps oil
10-12 garlic chopped
2-3 dry red chilly chopped
1 tps jeera
salt according to taste
1/2 tps turmaric powder
2 tps

Method

1. Wash Dal properly and put in pressure cooker.
2. add milk, green chilly. add 1 cup water in the dal.
3. let it cook for 2-3 wessles

4. Take another pan. heat the oil
5. add jeera in the oil.
6 now add copped garlic and red chilly
7. when garlic will become brown , mix it in the dal.

8. add little water if nessessary
9. garnish with chopped corriander

Panjabi Chole Bhature

 

Chola Bhatura On one Sunday I have decided to make Chola Bhatura. On that day bhatura was very tasy and soft. I am just sharing my recipes and also secret of good bhatura.

 Chole :
Ingredents
250 Gm Chick Peas (Chole)

1 teabag ( this is used to give the black colour)
4-6 Kali Ilaichi
Salt acording to taste
1 tps Black Salt

3-4 Green Chillies - finely chopped
1 piece Ginger - finely chopped
2-3 Tomatoes - finely chopped
2-3 tsp Green Corriander - finely chopped
1 Onion - finely chopped
1/2 tsp Mango powder (aamchur)
1 Tbsp Garam Masala
Red Chillies accoding to taste
2 tsp dry Coriander Powder
oil to cook
2 pieces Bay Leaves
2 tps Chole masala


Method
soak chick peas in water for whole night.
for getting black chole like market. add Chole along with salt and teabag in the cooker . add enough water. Cook it for 3-4 vessels. Do not over cook
Take oil in the pan . now add bay leaves and onion. when onion will start changing color add tomoato and garam masala. then add chole , keep the water in which chole has been cooked seperate. mix well for 2-3 minutes
add chole masala, amchur and ginger.
add water in which you have boiled chole earlier
cook it for 10 minutes
now add 2 tps corriender powder and cook for 2 minutes
if gravy is too thick add some water
mash some of chole , it will give thick look to chole
Garnish with green corriender




Bhatura
Ingredents
2 cup Maida
1 cup curd
oil to fry
1 tps salt
1 tps baking powder

Method
mix salt, and baking powder in the maida
now 2 tps some oil.
add curd into maida mixture. make a smooth dough
keep this dough for 7-8 hours before cooking. (Thats a secret. the dought will become double of its size. and bhatura will be really nice)
heat the oil in kadai.
divide dough into 12 equal parts. Roll it like big size
Deep fry and serve hot with Chole