Aloo Jeera (Potatoes with Cumin Seeds)

Aloo Jeera is easy yet a delicious side dish. This can compliment any meal. A whole cumin seeds have a slightly nutty flavor. In this recipe cumin seeds are one of the main spices.

Recipe will serve 4.

Ingredients:

• 5 medium size potatoes boiled peeled and cut into bite size cubes, this will make about 4 cups of cubes potatoes 
  
• 2 tablespoons oil
• 1-1/2 teaspoon cumin seeds (jeera)
• 1/8 teaspoon asafetida (hing)
• 1 tablespoon ginger thinly sliced
• 2 green chilies seeded and sliced length wise
• 1-1/2 teaspoon crushed coriander (dhania)
• 1/4 teaspoon turmeric (haldi)
• 1/4 teaspoon red chili powder
• 1 teaspoon salt adjust to taste
• 1 teaspoon mango powder (amchoor)
• 2 tablespoon chopped cilantro (hara dhania) to garnish

Method

1.  Heat the oil in a frying pan on medium-high heat. Oil is the right temperature when cumin seeds crack immediately after being put in the pan.
2. Add cumin seeds and asafetida after seeds crack add ginger and green chilies and stir for few seconds.
3. Reduce the heat to medium. Add all the remaining spices, coriander, turmeric, chili powder, mango powder, and salt. Stir for few seconds.
4. Add potatoes and mix well with Masala. Stir fry for 4-5 minutes. All the potatoes should be coated with spices.
5. Turn off the heat and add cilantro. Mix it well and serve it hot.

Notes

Left over potatoes can be served as sack or chat drizzling with whipped yogurt and tamarind chutney.

CHINESE FRIED RICE RECIPE

Ingredients for easy fried rice:

2 cups Rice
3 tbsp Oil
100 gms Beans Finely Chopped
2 Carrot Finely Chopped
1 Onion Sliced
100 gms Cabbage Finely Chopped
2 Spring Onions Finely Chopped
2-3 Green Chilies cut lenghtwise
1 tsp Ginger Chopped Finely
1 tsp Garlic Finely Chopped
2 tbsp Soya Sauce
Salt & pepper to taste

Method to make this recipe : chinese fried rice:

• Pick, wash and soak the rice in enough water for 10-15 minutes and drain.
• Boil water, add rice and little salt.
• Cook uncovered on low heat till rice is tender.
• Take care not to overcook the rice. Each grain of rice should be separate.
• When rice is done, drain and add soom cold water and drain again using a large seive and set aside.
• Heat oil in a kadhai / large pan and stir fry all the chopped vegetables.
• Cook for 3-4 minutes.
• Take care that vegetables are not overdone, they should be crisp.
• Mix salt and pepper to taste.
• Add the cooked rice and mix well. Now mix the soya sauce to it.
• Cook the chinese fried rice for 2-3 minutes and serve hot.

VEG SALAD WITH YOGURT DIP RECIPE

Ingredients of this recipe:

1/4 cup Mint leaves
4 cloves Garlic
8-10 Cherry Tomatoes
3 medium Carrots
1 medium White Radish
4 Red Radish
8-10 leaves Ice lettuce
2 medium Cucumbers
4 cups Skimmed Milk Yogurt
1/4 tsp Sesame Seeds (white)
1 tsp Lemon Juice
Salt to taste

Method to make this recipe : veg salad with yogurt dip:

• Wash the cherry tomatoes & cut them into halves.
• Peel carrots, wash & cut it into finger sized pieces. peel white radish, wash & cut into finger sized pieces.
• Clean mint leaves, wash and reserve some leaves for decoration and chop the remaining. peel & chop garlic finely.
• Wash red radish & quarter each. wash lettuce leaves & soak in chilled water. peel cucumber, wash and cut into finger sized pieces.
• Hang skimmed milk yogurt in a muslin cloth to remove excess water. toast the sesame seeds lightly & cool.
• Combine thick yogurt with chopped mint, lemon juice, white sesame seeds & garlic. mix thoroughly. add salt to taste and chill.
• Just before serving drain the lettuce leaves and spread on a serving plate, arrange the prepared vegetables decoratively and serve with the chilled dressing.

MACRONI IN A HURRY RECIPE

Ingredients of this recipe:

100 gms Macroni
1 chopped Onion (Pyaj)
1 each yellow, red, green Capsicum (Shimla Mirch)
2 tblsp Ketuchup 1/2 tsp Red Chilly
Little White Pepper
1 tblsp Butter
Cheese for garnish

Method to make this recipe : macroni in a hurry:

• Chop the vegetables.
• Heat oil and add onions and capsicums.
• When they tender add sauce, chilly powder, white pepper and salt.
• Mix well and then add macroni.
• When fully mixed garnish with grated cheese.

FRENCH FRIES RECIPE

Ingredients of this recipe:

6 large baking potatoes, cut into strips
Oil for deep frying
Salt

Method to make this recipe : french fries:

• Cut the potatoes into strips of about 1/3 to 1/2-inch thickness and width
• Soak potatoes in ice cold water for 1 hour at room temperature. Drain well; pat dry with paper towels.
• Heat oil in deep fryer to about 375°.
• Place potato strips in a single layer in deep fry basket; fry in hot oil for about 4 minutes, or until golden brown and tender.

Drain the homemade french fries on paper towels then keep warm in the oven while frying remaining batches.

Recipe: Baked Onion Rings

"I stumbled upon the idea for this tasty and slightly lighter onion ring recipe while reading reviews on an onion ring recipe. These are much less greasy and messy, with all the crunch and flavor."



Ingredients


1 large sweet onion (such as Walla Walla), sliced into 1/2-inch thick rounds
1/2 teaspoon olive oil
1 1/4 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1 egg
1 cup milk
1 (8 ounce) package panko bread crumbs, or as needed
Italian seasoning, or to taste
1 teaspoon olive oil, or as needed

Directions

Preheat oven to 350 degrees F (175 degrees C). Lightly oil a baking sheet with olive oil.

Separate the onion slices into rings, and set aside. Whisk together the flour, baking powder, and salt in a bowl. Place the onion rings into the flour mixture, and thoroughly coat the rings; remove and set aside. Whisk the egg and milk into the remaining flour mixture until smooth; dip the floured onion rings into the batter, and lay the rings on wire racks to drip, so that excess batter will drip off the rings. Place aluminum foil or baking pans under racks for easier clean-up.

Stir the panko bread crumbs and Italian seasoning together in a shallow bowl. Gently lay the battered onion rings into the panko crumbs, and press to coat the rings with crumbs on all sides. Lay the coated onion rings on the prepared baking sheet. Drizzle additional olive oil on rings, or spray the coated rings lightly using an oil mister.

Bake the onion rings in the preheated oven until the coating is brown and crunchy and the onion is tender, about 20 minutes. Serve hot.

Footnotes

Editor's Note

The nutrition data for this recipe includes the full amount of the breading ingredients. The actual amount of the breading consumed will vary.

Source - http://allrecipes.com/

CHEESY PIZZA RECIPE

Ingredients of this recipe:

225gm flour
1/4 tsp salt
15gm yeast mix with 4-5tbsp hot water
1 tbsp sugar
150ml evaporated milk
2 tbsp butter
1/2 cup tomato sauce
1 pkt grated cheese
2 large onions (cut into rings)
1/2 tsp salt
1/2 tsp pepper powder
2 tbsp butter (melted) 

Method to make this recipe:

• Mix yeast in hot water and leave it to be frosty.
• In a bowl put in the flour, salt, sugar and mix with milk and yeast.
• Add butter. Knead until dough become soft and pliable. Leave the dough to rise double in size.
• For the filling Mix chicken in the beaten egg along with salt and pepper powder.Leave aside.
• Punch into the dough with your hands and knead again and make into equal balls shape (as big as you want) and flatten the dough with a rolling pin.
• Sprinkle with flour if the dough is sticky.
• Put the mini round dough in a greased flat baking pan.
• Brush the mini pizza with tomato sauce.
• Add in a bit of chicken pieces in the centre, top with onion rings and grated cheese.
• Sprinkle a bit of melted margerine to get a crunchy taste.
• Do the same to all the other pizza.
• Pre heat oven for 180C and bake for 15-20 minutes. You can serve with chilli sauce.

MICROWAVE MUTTON CHOPS RECIPE

Ingredients of this recipe:

8 pieces lamb chops 

3/4 tsp. garlic paste
1/2 cup yoghurt
1 tsp. aniseed, red chilli powder
5 cloves
3 1/2 tbsp. oil
1 tbsp. lemon juice, ginger paste
2 tsp. gram flour
a small piece of raw papaya
1/2 tsp. black cardamom
1/4 tsp. black pepper
Salt to taste

Method to make this recipe:

• Flatten the chops with a hammer.
• Rub ginger-garlic paste and keep aside.
• Dry roast the' besan' in a pan till brown. Sprinkle it on the chops.
• Beat the curd in a bowl and keep aside.
• Grate raw papaya and rub well on meat.
• Add yoghurt and remaining ingredients, mix well.
• Add little oil to it. Marinate the mutton in this marinade for one hour.
• Fry the chops for about 5 minutes in a pan with 1 tbsp oil. and then transfer to the microwave.
• Cover, sprinkle with a little water and micro them for 6 minutes.
• Stand them for another 3 minutes and serve with onions, mint and a dash of lemon juice.

CARDAMOM COOKIES RECIPE

Ingredients of this recipe:

1 cup unsalted Butter 

2 cups Sugar
2 tsp Cardamom Powder (Elaichi)
4 Eggs
2 cups Fine Wheat Flour (Maida)
1 tsp Salt 

Method to make this recipe : cardamom cookies:

• In a bowl, beat the butter, sugar and cardomom powder fro 3 minutes.
• Then with the beater going add the eggs one at a time.
• When the mixture gets light take it out in a bowl and add the flour and salt with a light hand.
• When a soft dough gets prepared with the help of a spoon drop them on a nonstick cookie sheet.
• Place them 1/2" apart.
• Bake these cookies in a preheated oven at 325 F for 10 - 11 minutes or till the cookies have a golden color.
• Repeat the baking procedure for the remaining dough.

Swaraswati Puja dessert recipe: Delicious Phirni

Chef Radhika Khanna shows you how to prepare this yummy dessert during the holy month of Swaraswati Puja. And this recipe dedicated to my sweet sister #payel

The holy month of Swaraswati Puja is known for study and love for young generation . While a delicious spread of yummy snacks and desserts invite you to take a bite, you can also try preparing some of these treats in the comfort of your home. You can start with the traditional dessert of
Phirni. Here's the recipe for it:

Servings : 3-4
Ingredients:

1 litre milk

100 gms basmati rice
1 tbsp cashewnut, badam /almond, pistachio paste
6 - cardamoms
3-4 strands of saffron
400 gms sweetened condensed milk
170 gms condensed milk cream
Sugar to taste

For garnishing:
4 almonds (julienne)
4 pistachio (julienne)
1 pinch of saffron
4-8 - raisins, optional

Method: Soak and wash rice and drain in a cloth (blend to a coarse powder in a blender pretty much like semolina). Boil milk, add whole cardamom and remove it from the milk after some time. Add rice and boil, stirring constantly to avoid lumps. Add water if necessary and cook till done. Reduce heat, then add condensed milk and cream. Add pistachio, badam, cashew paste stirring constantly (even better can use a hand blender).
Add sugar for taste; garnish with julienne almonds, pistachios and saffron. Chill for five to six hours and serve cold.

Source - TOI

Recipe: Superfoods Detox Soup

Looking for a detox-friendly recipe? We’ve got the perfect one! This soup is full of powerful superfoods that kickstart your metabolism and deliver tons of cleansing nutrients and fiber. Think: kale, cabbage, lentils, beans, sweet potatoes… the list goes on and on!

Pro tips:

• We used cabbage because it’s high in fiber, as is kale! Kale also has lots of vitamin K, which aids in building strong bones and preventing heart disease.
• The lentils and beans we used contain zinc to help boost your immune system.
• Sweet potatoes have lots of folate and vitamin B to promote normal digestion.
• Legume love: Add a handful of cooked beans to your next meal. They’re loaded with cholesterol-lowering fiber, and they also clean out your intestines and regulate blood sugar levels. As if that wasn’t enough, legumes also help to protect your body from cancer!

Print

Recipe: Superfoods Detox Soup

Prep time: 20 minutes

Cook time: 35-40 minutes

Yield: 8 servings

Serving size: 1¼ cup

Ingredients

• 2 teaspoons extra virgin olive oil
• 1 onion, diced
• 1 large sweet potato, peeled and cubed
• 1 red bell pepper, diced
• 4 cups water
• 2 cups low-sodium chicken broth
• 1 cup lentils, dried
• 2 teaspoons cumin
• ¼ teaspoon salt
• black pepper, to taste
• 2 cups cabbage, shredded
• 1 (15-ounce) can cannellini beans, drained and rinsed
• 4 cups kale, coarsely chopped
• ¼ teaspoon red pepper flakes

Instructions

1. Heat a large stock pot over medium heat and add the oil, onion, sweet potato, and red bell pepper. Cook for 8-10 minutes, or until the potatoes soften and take on color.
2. Add the water, chicken broth, lentils, cumin, salt and black pepper and bring to a boil, then reduce to low for 20-25 minutes or until the potatoes and lentils are tender.
3. Add the cabbage and beans and continue simmering for 4-6 minutes.
4. Add the kale and red pepper flakes, taste for seasoning, and simmer for 3-5 minutes, or until the kale is wilted.

Nutrition Information

Per Serving: (1¼ cup)

Calories: 201

Calories from fat: 16

Fat: 2g

Saturated Fat: 0g

Cholesterol: 0mg

Sodium: 212mg

Carbohydrates: 37g

Fiber: 8g

Sugar: 4g

Protein: 11g

WWP+: 5

SmartPoints: 6

The nutrition content of recipes on SkinnyMom.com has been calculated by Registered Dietitian, Jessica Penner, of Smart Nutrition.

INDIAN EGG CURRY RECIPE

Ingredients of this recipe:

4 Eggs (hard boiled)

1 onion
1/2 tomato (pureed)
3-4 flakes of garlic
1/2-inch piece of ginger
1-2 green chilies
2 tbsp chopped coriander leaves
Salt To Taste
Red chili powder to taste
3/4th tsp turmeric powder
1/2 tsp coriander powder
3/4 tsp garam masala
2-3 tbsp vegetable oil / ghee
1 cup green peas or 250 gms paneer

Method to make this recipe:

• Remove the shell of boiled eggs & keep aside. If using Paneer  cut into cubes and fry till golden & set aside for later use.
• Make a paste of onion, garlic, ginger and green chilies in a  mixer or chopper.
• Heat oil in a kadhi or wok  and add onion-garlic paste and fry till golden brown.
• Add all the spices (salt, turmeric, coriander & chili powder) except garam masala and fry for a minute and add tomato puree. Fry  till it starts leaving oil.
• Add a cup of water and cook till it dry's.
• Now add the fried paneer cubes or green peas (which ever using) and boiled eggs.
• Add 1 cup of water and bring to boil and reduce the flame.
• Simmer for 10 minutes.
• Garnish egg curry with garam masala and coriander leaves and serve hot with paratha, roti or rice.

Aval Kheer Recipe

Milk - 1ltr

Sugar - 1 cup

Rice flakes - 1/4 cup

Cashewnuts - 1tsp

Raisins - 1 tsp

Cardomom - 3

Heat 1 litre of milk and when it boils aval.

Keep it in low flame with constant stirring until the quantity reduces to one-half.

Add sugar and powdered cardomom.

Roast cashewnuts and raisins in ghee and add it to the payasam.

Sambhar Recipe

Ingredients of this recipe: 2 Cup Tuvar Dal 1/2 tsp Haldi (Turmeric) 3 Red Chilles 1 tsp Sambhar powder 1 pinch Hing 2 tsp Mustard 1/4 tsp Tamarind paste 2 tblsp Vegetables washed & chopped  ( Drumstick,Green Pepper, Eggplant, Okra) Green Chilles to taste Few Curry Leaves Salt to taste Cooking Oil Method to make this recipe Cook tuvar daal with haldi and water and keep aside. Cook the vegetables in water enough to soften them and add haldi and salt. When vegetables are cooked add tamarind paste. Heat some oil in a pan, splutter mustard, add red chillies, green chillies, curry leaves, hing, and sambhar powder and keep stiring for few minutes. Add this to the boiling vegetables. Add the tuvar daal and let it cook for a few more minutes. Sambhar is ready to be served with dosa, idli or vada.

PYAZ KI KACHORI RECIPE

Ingredients of this recipe:

For the dough:
2 cups Maida (Plain Flour)

1/4 cup melted Ghee
1/2 tsp Salt
For filling:
2 cups finely chopped Onions
1 tsp Kalonji (Nigella Seeds)
2 tsp Saunf (Fennel Seeds)
2 Bay Leaves
1/2 tsp finely chopped Green Chillies
2 tblsp Besan (Bengal Gram Flour)
2 tsp Dhania Powder (Coriander)
2 tsp Chilli Powder
1 tsp Garam Masala
3 tblsp Chopped Coriander
2 tblsp Oil
Salt to taste
Other Ingredients of this recipe:
Oil for frying

Method to make this recipe : pyaz ki kachori :

• To prepare the dough combine all the ingredients in a bowl and knead into a semi soft dough using water. Keep it for 5 - 7 minutes.
• Divide the dough into 12 equal parts and keep them covered under a wet muslin cloth.
• For the onion filling heat oil in a pan.
• Add the kalonji, saunf, bay leaves, green chillies and onions and saute till the onions turn light brownin color.
• Add the besan, coriander powder, chilli powder, garam masala and salt and saute for 2-3 minutes.
• Add the chopped coriander and mix well.
• Remove the bay leaves.
• Allow the mixture to cool completely.
• Divide into 12 equal parts and keep aside.
• To make kachoris roll out each portion of the dough into a 2 inch diameter circle.
• Place one portion of the filling in the centre of the rolled dough.
• Surround the filling with the dough by slowly streching it over the filling.
• Seal the ends tightly and remove excess dough.
• Roll each filled portion into a 2 1/2 inch diameter circle taking care to ensure that the filling does not spill out.
• Gently press the centre of the kachori with your thumb.
• Repeat with the remaining dough and filling.
• Deep fry the kachoris in hot oil over a slow flame till fgolden brown.
• The kachoris should puff up like puris.
• These kachoris take a long time to be cooked in the inside too.
• Serve hot with tamarind chutney and hari chutney.

CAJUN SHRIMP AND SAUSAGE SKEWERS

Appetizers are everything, especially during the holiday season. It’s the absolute must-have centerpiece for your elegant and sophisticated hors d’oeuvre, except your guests will have no idea how easy this really is.

They’ll be too busy begging for seconds and thirds. Because let’s face it. No one wants to be the awkward one to take that very last one on the plate, even though they’re secretly dying inside.

And thanks to Calphalon’s Contemporary Self-Sharpening 15-pc. Cutlery set with SharpIN Technology, this recipe comes together in minutes. And if you’re really short on time, store-bought cajun seasoning will work just fine.

Just be sure to serve this with that epic Sriracha cream sauce. It pairs beautifully with the sharp, spicy flavors of the cajun spice, and with the Sriracha, you just can’t go wrong here.

Cajun Shrimp and Sausage Skewers

These cute skewers are packed with juicy sausage and shrimp with homemade cajun seasoning. And the flavors are AH-MAZING!

Yield: 30 skewers

Prep Time: 45 minutes

Cook Time: 10 minutes

Total Time: 55 minutes

Ingredients:

• 1 1/2 pounds medium shrimp, peeled and deveined
• 2 tablespoons olive oil
• 1 tablespoon smoked paprika
• 1 teaspoons cayenne pepper
• 1 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried thyme
• Kosher salt and freshly ground black pepper, to taste
• 1 (12.8-ounce) package smoked andouille sausage, thinly sliced
• 1 tablespoon chopped fresh chives

For the Sriracha cream sauce

• 1/4 cup mayonnaise
• 1 tablespoon Sriracha, or more, to taste*
• 1 tablespoon sweetened condensed milk

Directions:

1. To make the Sriracha cream sauce, whisk together mayonnaise, Sriracha and condensed milk in a small bowl; set aside.
2. In a large bowl, combine shrimp, olive oil, paprika, cayenne pepper, garlic and onion powder, oregano and thyme; season with salt and pepper, to taste. Cover, and refrigerate, turning occasionally, for at least 30 minutes.
3. Thread shrimp and sausage onto 4-inch-long skewers or toothpicks.
4. Heat a grill pan over medium high heat. Add shrimp in a single layer and grill until shrimp are opaque and sausage is slightly softened, about 3 minutes per side.
5. Serve immediately with Sriracha cream sauce, garnished with chives, if desired.

*Sriracha is an Asian-style hot chili sauce and can be found in the Asian section of your local grocery store.

Adapted from bon appetit and Iowa Girl Eats