September 27, 2010

Aloo Kheema Matar

keema 2

When it comes to sunday menu, I preferably cook something which goes both with rice for lunch & with rotis for dinner.  Aloo kheema matar is most delicious curry prepared with minced meat & spicy masalas.      Even capsicum can be added instead of matar (Green peas).  Most exotic curry can be used as a stuffings for the sandwich too.

Ingredients :
  1. Minced meat (mutton or beef)  -  500 gms
  2. Oil - 1 tbsp
  3. Cinnamon stick - 1 no
  4. Cardamom - 1 no
  5. Cumin seeds - 1 tsp
  6. Onion - 1 no
  7. Green chilly - 1 no
  8. Ginger garlic paste - 1 tsp
  9. Turmeric powder - 1/2 tsp
  10. Green peas (Fresh / frozen) - 1/4 cup
  11. Potato - 1 medium sized
  12. Tomatoes - 1 no
  13. Chilly powder - 1/2 tsp
  14. Yoghurt - 1/2 cup
  15. Salt to taste
  16. Garam masala - 1/4 tsp
  17. Black pepper powder - 1/4 tsp
  18. Corriander leaves for garnishing
keema 1

Method :

1.   Heat oil in the pan, add cinnamon stick, cumin seeds & cardamom.  Add finely chopped onion, ginger garlic paste & green chillies.  Saute till tender.

2.   Add turmeric powder, chilly powder, tomato, minced meat, yoghurt & salt to taste.

3.   Add chopped potatoes & green peas.  Cover & cook till done.

4.   Finally, add garam masala powder & black pepper powder.  Cook for 2 more mins.

5.   Garnish it with finely chopped corriander leaves.

keema 3

Serve with rotis or rice.

September 18, 2010

Delicate German Apple Cake

cake2

Most popular  german apple cake taste delicious with tea.  Perfect for kids & healthy too.  Instead of apple even plums, apricot, cherries can be used.  Cake looks shiny & fluffy once baked.  By spreading apricot glaze adds more flavour to the cake.  Last week I was invited to my friends house for lunch & I baked this cake just for them.  It was delicious :)

Ingredients :

For the toppings :
  1. Butter - 4 tbsp
  2. Apples - 2 nos
For the sponge :
  1. Softened butter - 125 gms
  2. Sugar - 1 cup
  3. Vanilla essence - 1 tsp
  4. A pinch of salt
  5. Lemon extract - few drops
  6. Eggs (medium) - 3 nos
  7. All purpose flour - 2 cups
  8. Baking powder - 2 tsp
  9. Milk -2 tbsp
For the apricot glaze :
  1. Apricot jam - 2 tbsp
  2. Water - 1 tbsp

cake1

Method :

1.   Grease the baking pan & preheat the oven at 180 C.

For the toppings :

2.   Melt the butter in a small pan.  Peel the apples, cut into quarters, remove the cores & cut lengthwise.

For the sponge :

3.   Sieve the flour & baking powder.

4.   Whisk the butter until soft & add vanilla essence, salt & lemon extract.  

5.   Whisk in the eggs one at a time.  Mix in the flour mixture alternating with the milk.  Transfer the mixture to the greased pan & smooth to make it even.

6.   Arrange the apple quarters on the sponge mixture & pour the melted butter over the apples.  Bake for about 45 mins or until done.

7.   Rub the apricot jam through a sieve.  Add little water to it & bring it the boil.  Pour on the cake immediately after taking it out of the oven.   Allow the cake to cool.


cake 3

Serve with tea.

September 3, 2010

Vegetable sandwich with mint flavour

Vegetable sandwich is my most comfort & healthy breakfast menu.  I prefer atleast once a week with little variation.  Especially, with the left over mint chutney & some cooked vegetables in hand makes my breakfast very delicious.  I like to add some cheese slices if served immediately.  Rich, healthy & heavy dish would be perfect for kids snack box too.

bread sandwich 3


Ingredients :
  1. Bread slices ( I used Italian sandwich bread ) 
  2. Mint chutney for spreading
  3. Tomato ketchup
  4. Onion -  thinly sliced
  5. Tomatoes - thinly sliced
  6. Boiled potatoes - sliced
  7. Semi- cooked capsicum - sliced
  8. Cucumber - sliced
  9. Cheese sliced (optional)
bread sandwich 2


Method :

1.   Cut the bread slices & spread the mint chutney in one slice and tomato ketchup in the another bread slice.

2.   Now arrange the cooked vegetables & cheese slice between.  Serve.

Enjoy :)

bread sandwich1


NOTE :

1.   For preparing mint chutney :  
                Heat 1 tsp of oil in the pan, add 1 tsp of urad dal, 1 inch ginger piece, 2 red chillies, 1 cup mint leaves & 1/2 bunch corriander leaves.  Grind them to fine paste adding salt to taste.

2.   If serving immediately, I prefer not to toast the bread slices, otherwise the bread slices needs to be toasted.
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