INDIAN DISH!!

                                        AN APPROPRIATE MEAL FOR INVALIDS!!

PLAIN KHICHDI

Rice 100gms

Moong dal (washed) 200gms

Water 1½ litre

Salt to taste

Turmeric a pinch

PREPARATION:

Pick, wash and soak rice and dal for 1 hour in water. Put into pressure cooker, add turmeric and salt. Pressure cook for about 10 minutes. Remove whistle and lid. Stir and serve hot.

INDIAN DISH!!

chilli2cherry.com

POORI

Atta (whole wheat flour) 200gms

Water 100ml

Oil 10ml

Salt to taste

Oil to fry

PREPARATION:

Mix atta, salt & oil. Add water & prepare stiff dough. Knead well. Cover with a wet cloth. Set aside for about 15minutes. Divide the dough into 20gms balls. Roll out into 4” diameter. Fry in hot oil, gently pressing down with a perforated flat spoon in a circular motion. Lightly brown on both sides. Drain & serve hot with cholle.

 

PUNJABI CHOLLE

Kabuli channa (chickpen) 225gm

Salt to taste

Tea bags 2nos

Desi ghee 100gms

Sliced onions 100gms

Ginger juliennes 10gm

Tamarind paste 50ml

Black channa masala 30gm

Slit green chillies 4nos

Garam masala powder 50gms

Chopped coriander leaves 10gms bay leaf 2nos

Water 800ml

GARNISH:

Onion rings 10 to 12nos

PREPARATION:

Wash & soak the chickpeas in water overnight. Boil the channa in water, tea bags, bay leaf &salt till cooked. Remove bay leaf & tea bags. Set aside.

In an iron fritture (kadhai), heat ghee. Saute sliced onions until golden. Add in chillies & ginger. Stir for 30 seconds. Add the chickpeas & liquid. Bring to boil. Add in channa masala. Cover & simmer for 30minutes. Remove lid, add tamarind paste. Reboil, simmer for another 5minutes. Sprinkle garam masala powder & coriander leaves. Dish out, garnish & serve hot with poories & pickle.

CHUTNEY SERIES!! TAMARIND CHUTNEY!

PLAIN IMLI  CHUTNEY 

Tamarind (seedless) 200gms

Water 1ltr

Red chilli pwder 1tspn

Ginger powder 1tspn

Jiggery 200gms

Salt to taste

Black pepper powder ¼ tspn

Broiled cumin powder 1tspn

Black salt ¼ tspn

Raisins 30gms

 PREPARATION:

Soak tamarind in 500ml of hot water for about 1hour. Mash with hands and pass the pulp through a strainer. Add in rest of the water and other ingredients. Put the pan over fire, bring to boil, remove scum and stir occasionally. Reduce the liquid until thick consistency. Check seasoning. Use as an accompaniment with savory snacks. Eg. Aloo tikki, samosas etc.

NOTE- RAISINS MAY BE REPLACED WITH STRIPS OF DATES ALSO.

INDIAN DISH!!

MASALA KHICDI

Rice 100gms

Moong dal (washed) 200gms

Water 1½ litre

Tomatoes chopped 100gms

Onion sliced 100gms

Ghee 50gms

Chopped ginger 10gms

Green chillis 2nos

Salt to taste

TEMPER-

Ghee 50gms

Cumin 1tspn

Red chilli powder 1tspn

Asafetida (hing) ¼ tspn

PREPARATION:

Wash and soak together dal and rice for an hour. Drain. Heat ghee in the pressure cooker. Add onions, tomatoes, ginger, green chillies and salt. Stir for 1 minute. Add rice, dal and water. Pressure cook for 5minutes. Remove the lid.

To temper, heat ghee, add asafetida powder and red chilli powder. Immediately pour into the khichdi. Serve hot.

cocktail snacks!!

COCKTAIL PANEER &PEA SAMOSAS

COVERING-

Flour 100gms

Clarified butter 20gms

Salt to taste

Ajwaiin

FILLING-

Cottage cheese 125gms

Cumin 1tspn

Coriander seeds 1tspn

Chopped ginger 10gms

Chopped coriander 20gms

Boiled peas 75gms

Annardana powder 1tspn

Oil / ghee to fry

Chopped green chillies 2nos

Red chilli powder ¼ tspn

Ghee 20ml

Salt to taste

PREPARATION:

Prepare the dough as for aloo samosas (cover with the moist cloth and keep aside). For filling, heat ghee. Splutter cumin & coriander seeds until dark brown. Add chopped ginger, chilli powder and chopped grated chillies. Stir for 30 seconds. Add in ¼ cm diced paneer & crushed boiled peas. Stir for another 20seconds. Sprinkle chopped coriander & annardana powder. Keep aside to cool. Divide the dough into 10gms pcs. Roll out & divide as for aloo samosas (see recipe). Put in the filling & secure the sides to form a triangle. Deep fry in medium hot oil until golden brown & crispy. Drain on an absorbent pan. Serve hot with tamarind & green chutneys (see recipes). 

INDIAN DISH!!

chilli2cherry.com

KHATTAE ALOO

Potatoes 1/2kg

Onions200gms

Curd 500gms

Buttermilk (chaach) 2litres

Gram flour 8tspn

Ginger 10gms

Garlic 15gms

Red chilli powder 2tspn

Turmeric powder 2tspn

Garam masala powder 1tspn

Dry fenugreek leaves 1tspn

Salt to taste

Chopped green chillies 2nos

Oil 50ml

Whole red chillies 2nos

Mustard seeds ½ tspn

Fenugreek seeds ¼ tspn

Nigella seeds ¼ tspn

Coriander seeds ½ tspn

Cumin seeds 1tspn

Fennel seeds ½ tspn

Bay leaf 1nos

Desi ghee 50gms

Hing ¼ tspn

Coriander leaves 1tbspn

PREPARATION:

In a bowl, heat curd; mix in gram flour, buttermilk. Strain and keep aside. Peel potatoes, half and slice them lengthwise. Peel onions, half and slice into julienne  Julienne ginger, fine chop garlic. Heat oil, crackle red chillies, mustard seeds, cumin, nigella, fenugreek seeds, coriander seeds, fennel and bay leaf. Crackle until nicely browned. Add onions, stir for a minute, add potatoes, ginger, turmeric, green chillies, salt. Stir for 2 minutes. Add salt, 200 ml water. Cover, simmer for 8-10 minutes. Now add curd mixture. Keep stirring. When it comes to a boil; reduce heat and simmer for about 1 hour, stirring occasionally.

To temper, heat ghee, add garlic, hing and red chillli powder. Add to the potatoes. Sprinkle garam masala, coriander leaves and dry fenugreek leaves. Adjust salt and serve hot with boiled rice.

CHUTNEY SERIES.....!!! COCONUT AND CHANNA CHUTNEY!

WWW.CHILLI2CHERRY.COM

COCONUT AND CHANNA CHUTNEY

Roasted, de-skinned gram 100gms

Fresh shelled coconut 30gms

Salt to taste

Yogurt 100ml

Lime juice 15ml

TEMPERING-

Oil 5ml

Mustard seeds (black) 1/8 tspn

Curry leaves 4nos

PREPARATION:

Remove skin from the coconut. Slice; grind together all ingredients except lime-juice. Transfer to a bowl mix in lime juice. Keep aside. Heat oil, splutter curry leaves and mustard seeds and pour over the prepared chutney. Serve as an accompaniment with idlii, dosa, upma etc…

chutney series......!!! GREEN CHUTNEY!

chilli2cherry.com

GREEN CHUTNEY

INTERNATIONAL MENUS!!

www.chilli2cherry.com

PAN SEARED CHICKEN BREAST IN WINE

PENNE PASTA WITH TOMATOES

TURNED CARROTS

TOSSED VEGETABLES

PAN SEARED CHICKEN BREAST IN WINE

Chicken breast 2nos

White wine 30ml

MARINATION-

Olive oil 10ml

Salt to taste

Mustard paste ¼ tspn

Crushed peppercorns 4nos

Rosemary dry

Worcestireshire sauce 15ml

Tomato purees 5ml

Lime juice 5ml

GARNISH-

Lorenge of bell pepper 1nos

PREPARATION:

Debone chicken breast. Trim neatly to remove excess fat. Marinate the breast in the prepared marinade for about 3hours. Heat a thick bottom pan. Sear the chicken breast. Add in 20 ml wine. Cover, reduce flame or transfer into a pre heated oven (180°) for about 5 -7 minutes. Place the breast on penne pasta in a plate. De-glaze the pan with 10ml wine. Pour the glaze over the breast. Serve immediately accompanied with buttered beans & carrots garnished with a lorenze of red bell pepper.

PENNE PASTA WITH TOMATOES

Penne pasta 50gms

Tomatoes 100gms

Olive oil 10ml

Garlic chopped 5gms

Onions chopped 5gms

Salt & pepper to taste

Carrots firmly chopped 10gms

Parmesan cheese 5gms

Fresh cream 10ml

Black olives 1nos

Basil 2leaves

PREPARATION:

Boil about 500ml water. Add salt, 5ml of oil. Add in penne pasta. Cook till al-dente stage. Drain, refresh. Set aside. Heat oil in a pan add onions, garlic & carrots. Saute till soft. Add in finely chopped, deskinned, deseeded tomatoes. Add little salt. Cover & cook for 15 to 20 minutes over low heat. Remove lid, add in pasta, basil stir for a minute. Stir in cheese &cream. Transfer to a plate.

Garnish with a slice of black olive.

TURNED CARROTS

Carrot 200gms

Butter 20gms

Sugar 3-5gms

Parsley 1sprig

PREPARATION:

Wash carrots, scrape. Half lengthwise, cut into 1 ¾ inch pieces. With a penning knife, turn the carrots into barrel shape. Boil in water with 20gms sugar until done. Drain, refresh. Melt butter over slow fire, add in carrots, sugar & chopped parsley. Toss for about 30seconds over medium fire. Serve as a side accompaniment.

TOSSED BEANS

Tender French beans 8-10nos

Butter 10gms

Salt to taste

PREPARATION:

Wash & string beans. Cut diagonally towards the ends into 2 inch pieces. Boil ½ litre water. Add salt & beans. Cook until done. Drain refresh. Toss in melted butter over medium flame. Transfer to a plate & serve.

INDIAN DISH!!

chilli2cherry.com

KHEEMA GOBHI MATTAR

 (MINCED CAULIFLOWER AND PEA)

Cauliflower flowerettes 200gms

Green pea (shelled) 50gms

Oil 50ml

Onions (chopped) 25gms

Ginger (chopped) 5gms

Garlic (chopped) 5gms

Tomatoes (chopped) 200gms

Cumin ½ tspn

Coriander seeds (crushed) ½ tspn

Turmeric powder 1/8  tspn

Red chilli powder ½ tspn

Coriander powder 1tspn

Garam masala power ½ tspn

Crushed peppercorns 1/8 tspn

Dry fenugreek leaves a pinch

Asafoetida a pinch

Coriander leaves (chopped) 1 tbspn

Green chillies (chopped) 1tspn

Salt to taste

Vegetable stock 50ml

PREPARATION:

Cut cauliflower into very small pieces (green pea size). Cook peas in boiling salted water till almost cooked. Drain, refresh and keep aside. Heat oil, crackle cumin and coriander seeds, add onions, garlic and ginger, stir for 5minutes. Add in tomatoes, salt, turmeric, coriander powder, asafoetida and red chilli powder. Stir, cover, reduce heat until tomatoes are soft. Remove lid, bhuno until oil leaves the masala. Now add in cauliflower, stock, cover and cook for about 10 minutes. Remove lid, add peas and green chillies. Stir for 2 minutes. Sprinkle garam masala powder, fenugreek leaves, crushed peppercorns and half of coriander leaves. Stir for a minutes. Dish out and garnish with rest of coriander leaves.

A WHOLESOME DIET!!

www.chilli2cherry.com

FUSILLI WITH SUN DRIED TOMATOES

Dry fusilli 200gms

Sun dried tomatoes 6pcs

Stuffed olives 3nos

Olive oil 30ml

Tomato concasse 350gms

Onions (chopped) 25gms

Garlic (chopped) 15gms

Crushed peppercorns 6nos

Fresh cream 30ml

Salt to taste

Parmesan cheese 30gms

Oregano dried 2gms

Sugar 5gms

Basil 1 sprig

PREPARATION:

Cook pasta in about 1 ½  litre boiling salted water till almost done. Drain, refresh, add 10 ml oil and keep aside. Heat oil in a pan; saute onion and garlic until soft. Add in tomato concasse, salt. Cover and simmer for about 15 minutes. Take off lid, add in sugar, peppercorns. Stir for 30 seconds. Now add in cooked pasta and cream. Stir, add cheese and oregano and sliced sun dried tomatoes. Stir for another minute. Dish out and serve hot garnished with basil and olive slices.

snacks!!

chilli2cherry.com

PANEER PAKORAS

Cottage cheese 200gms

Salt to taste

Crushed peppercorns 4nos

Coriander powder ½ tspn

Red chilli powder ½ tspn

Garam masala powder ¼ tspn

Kasoori methi a pinch

Chaat masala ¼ tspn

BATTER-

 Besan 100gms

Salt to taste

Ajwaiin seeds ¼ tspn

Water (approx) 100ml

Groundnut / mustard oil for frying

PREPARATION:

Cut paneer into 1 inch square pieces about ½ cm thick. Sprinkle all ingredients except chaat masala, keep aside for 30 minutes. Meanwhile prepare batter by mixing all ingredients in a bowl, the consistency should be coating and smooth. Heat oil, dip the paneer cubes in the batter and immediately immerse in the oil. Fry on both sides until golden brown and crisp. Remove and place on an absorbent paper, sprinkle chaat masala and dish out on a plate. Serve hot accompanied with mint / tomato chutneys and crunchy radish salad.

 

SNACKS!!

chilli2cherry.com

STEAMED CABBAGE DUMPLINGS

Cabbage leaves (small) 8pcs

FILLING-

Chicken mince 75gms

Chopped ginger 5gms

Chopped garlic 5gms

Red pepper (brunnoise) 5gms

Salt to taste

Peppercorns (crushed) 2nos

Chilli flakes a pinch

Coriander leaves ½ tspn

Egg white ¼ nos

Onions (grain size) 5gms

PREPARATION:

Prepare a force meat mixture by chopping the filling mixture into a paste consistency. Add in egg white and seasoning and chill the mixture. Blanch the cabbage leaves in boiling salted water. Drain and refresh the leaves. Remove the thick midrib so that the leaves become plain. Take a marble sized filling and place in the centre of the leaf with the help of a muslin cloth, shape out the leaf into a ball. Repeat for all the leaves. Place the cabbage balls in a steamer and steam the leaves for 10 minutes. Remove, dish out and serve with soya sauce.

An excellent dimsum, served with tea.

COCKTAIL SNACKS!!

chilli2cherry.com

SESAME CHICKEN ON TOAST

Bread slices 2 (standard size)

Chicken breast 1nos

Egg white 1nos

Garlic 2cloves

Ginger 5gms

Coriander leaves 5gms

Mint leaves 10nos

Soy sauce 5drops

Salt to taste

Peppercorns (crushed) 5nos

Green chilies 2nos

Oil to fry

Sesame seed 5gms

PREPARATION:

Debone the breast. On a chopping board, place the meat, garlic, ginger, coriander leaves, mint and green chillies and mince into a fine paste with the help of a cleaver. Transfer the paste to a bowl. Add in egg white, salt, soy sauce and peppercorns. Apply on one side of the bread slice uniformly. Heat oil in a wok. Apply sesame seeds over the paste and immerse the slices into oil with paste side down. Deep fry for about 3- 4 minutes. Turn the side, when golden. Remove and drain on an absorbent paper. Remove the edges. Cut into 2 or 4 triangles and serve immediately on a plate with a lemon curd dip or ketchup.