Grape Juice with pulp

I always  loved the grape juice ,i always had from  a bakery near by my home. The one thing i really miss a lot  about the hometown is this  grapejuice.I always loved this and wanted to try this by my own.

Ingredients

1. Grapes( Seedless )- 2 Cups
2. Water- 3 Cups
3. Sugar- 1/2 Cup

How to Cook

1. Wash the grapes 6 times minimum . Wash in salt water for 1 or 2 times.
2. Soak the grapes in water for 20 minutes for cleaning.
3. After 20 minutes, drain out the water. 
4. Heat a pan , transfer 2 cups grapes,3 cups water to the pan . Cook  the grapes on low flame for 20 minutes.
5. Put the flame high, add sugar  ,bring to boil , and cook for3 minutes.
6. Off the flame,close the pan . Keep it aside for half an hour.
7. Now you will get a clear grape solution .
8. Skin of the grapes get peeled off too.
9. So you have the grape juice, grape pulp, skin of the grapes mixed together.
10. Separate the grape juice. 
11. Now you separate the grape pulp.
12. Take the removed skin of the grapes , mix it with 1/4 cup water. Blend in a mixie. Pass it through a strainer to collect the grape juice.
13. Mix the grape pulp ,strained juice with  grape juice  .
14. Refrigerate it for half n hour.
15. Serve chilled.

Oats Masala Upma

Ingredients :

1. Onion- 1 No 
2. Oats- 3 Cups
3. Green Chilly chopped - 1 No
4. Garam Masala- 1 tsp
5. Ginger cut into square pieces- 1 tbsp
6. Mustard Seeds- 1/4 tsp
7. Salt as required
8. Oil - 1 tbsp
9. Curry Leaves for garnishing.

How to Cook.

1. Transfer the oats, with little salt  to a bowl. Sprinkle  water (approximately 1/2 cup) and mix the oats well. 
2. Steam cook the oats for 10 minutes .
3. Add oil to the pan , when the oil is hot ,add the mustard seeds, .When it splutter , add the onions  ,curry leaves,ginger pieces, green chilly chopped.Saute till they turn brown in colour.
4. When the onion turn brown , add garam masala and saute for 1 minute.
5. Add the steamed oats . 
6. Sprinkle little water and again mix  the oats well.(approximately 1/2 cup) 
7. Close the pan and cook for 5 minutes.
8. Garnish with curry leaves and serve hot.

Wheat Samosa

*** Please refer my Punjabi samosa for the detailed procedure.***

Ingredients :

1. Potatoes- 2  No
2. Frozen Green Peas- 1/2 Cup
3. Coriander Leaves Chopped- 1 tbsp
4. Turmeric Powder-1/4 tsp
5. Chilly Powder -1/4 tsp
6. Amchur Powder- 1/4 tsp
7. Cumin Powder- 1/2 tsp
8. Garam Masala- 1 tsp
9. Ginger chopped- 1/2 tsp
10. Green Chilly Chopped- 1 No
11. Salt as required
12. Ghee - 1 tsp
13. Oil for frying.

For the Dough

1. Wheat Flour - 1 1/2 Cups
2. Ajwain - 1 tsp
3. Salt as required
4. Oil - 1 tbsp
5. Water as required.

How to Cook :
1. Prepare the dough by mixing the ingredients for the dough.Please make sure add adequate salt .Keep this aside for half an hour.
2. Pressure cook the potatoes to 3 whistles. 
3. Boil the frozen green peas for 1 minute.
4. Drain out the water from green peas.
Mix the green peas , chopped coriander , enough salt and potatoes together . Mash it well using a mixer

5.Add ghee to the pan , fry the cumin powder for 1 minute. 
6.Add the chopped ginger and green chilly , saute for 1 minute.
7.Add the mashed potaotes to this .Add the garam masala , turmeric powder, amchur powder , chilly powder and mix it well. 

8. Now make lemon sized  balls out of the dough.

9. Roll out into a round shape.

10. Make a cutting at exactly the middle of the rolled out dough.Now you get 2 semicircles.

11. Join the 2 edges of the semicircle .Now you get a cone shape.
12. Also press the tip of the cone.Now join the edges of the cone.

13. Now add the filling inside the cone.

14. Fold the open part of the cone. Gently press the sides with water.

15. Add oil to the pan , when it is hot , transfer the folded samosas and fry it till it turn brown in colour.
16.It should turn crisp.
17 .Serve hot with chutneys / tomato sauce.

Punjabi Samosa

Ingredients :

1. Potatoes- 3 Nos
2. Frozen Green Peas- 1 Cup
3. Coriander Leaves Chopped- 3 tbsp
4. Turmeric Powder-1/4 tsp
5. Chilly Powder -1/2 tsp
6. Amchur Powder- 1/2 tsp
7. Cumin Powder- 1 tsp
8. Garam Masala- 1 tbsp
9. Ginger chopped- 1 tsp
10. Green Chilly Chopped- 1 tsp
11. Salt as required
12. Ghee - 1 tsp
13. Oil for frying.

For the Dough

1. Maida ( All Purpose Flour ) - 3 Cups
2. Ajwain - 1 tbsp
3. Salt as required
4. Oil - 2 tbsp
5. Water as required

How to Cook :
1. Prepare the dough by mixing the ingredients for the dough.Please make sure add adequate salt .Keep this aside for half an hour.

2. Pressure cook the potatoes to 3 whistles. 
3. Boil the frozen green peas for 1 minute.
4. Drain out the water from green peas.
Mix the green peas , chopped coriander , enough salt and potatoes together . Mash it well using a mixer

5.Add ghee to the pan , fry the cumin powder for 1 minute. 
6.Add the chopped ginger and green chilly , saute for 1 minute.
7.Add the mashed potaotes to this .Add the garam masala , turmeric powder, amchur powder , chilly powder and mix it well. 

8. Now make lemon sized  balls out of the dough.

9. Roll out into a round shape.

10. Make a cutting at exactly the middle of the rolled out dough.Now you get 2 semicircles.

11. Join the 2 edges of the semicircle .Now you get a cone shape.
12. Also press the tip of the cone.Now join the edges of the cone.

13. Now add the filling inside the cone.

14. Fold the open part of the cone. Gently press the sides with water.

15. Add oil to the pan , when it is hot , transfer the folded samosas and fry it till it turn brown in colour.
16.It should turn crisp.
Serve hot with chutneys / tomato sauce.

Bengali Fish curry in coconut gravy

The bengali fish Hilsa  is cooked in coconut gravy  in kerala style.

Ingredients: 

1. Fish  - 1/2 kg
2. Coconut- 1 Cup
3. Green Chilly- 2 No
4. Ginger  paste - 2 tbsp
5. Garlic paste - 1 tbsp
6. Turmeric Powder- 1/2 tsp
7. Chilly Powder-1 1/2 tsp
8. Coriander Powder- 2 tsp
9. Fenugreek Seed- 1/4 tsp
10. Curry Leaves - 15 leaves or more
11. Oil - 2tsp
12. Kudampuli (Gambooge) or Raw Mango- as required

How to Cook:

1. 1. Grind the coconut with coriander powder to a very fine paste and keep this aside.
2. Soak the gamboose with 1/4 cup water.
3.  Apply 1 tsp  oil and when oil is hot enough fry fenugreek lightly .
4.  Add the ginger garlic paste and cook for sometime, till the raw smell is gone.
5.  Lower the flame, add the chilly powder, curryleaves  , green chilly and saute till raw sell is gone .
6.  As soon as the raw smell is gone , add the soaked gamboose along with its water , turmeric powder , water (  1 and 1/2 Cups ) and bring to boil.
7.  When it start to boil , add the fish pieces , curry leaves and close the pan . Cook in low flame . (Make sure by holding the pan on both sides,  you move the pan in circular motion  instead of directly stirring since it might crush the fish  pieces ).
8.  Again close the pan and cook for 15 to 20  minutes.
9.  After 20 minutes make sure the gravy start to thicken .
10. When it start to thicken , add the grinded coconut paste.
11. Again let it boil.
12. When it boil , add oil and curry leaves and off the flame.

NOTE : Instead of kodampuli we can also add  raw mangoes.
IF you want you can marinate the fish pieces with little turmeric and chilly powder for half an hour.Then use the marinated pieces for cooking.

Pan Pizza ( Type 2 )

This is my second variety pan pizza. My husband makes the pizza this way and i felt this is a better way for making pan pizza. I used the MilkyMist Mozarella pizza cheese  here which  is better than amul pizza cheese that i always used to use.

The main difference in this is the way i cooked the  pizza here. You will for sure get to know once you go through this wonderful yummy pizza recipe.

Here i used less flour as i want the thickness of the crust much lesser .

All thanks to my husband for this recipe !!!!

Ingredients  for dough

1. Maida Flour - 2 1/2 Cup
2. Water  - as required to make the dough non sticky. 
3. Yeast  -1  tsp
4. Salt - as required 
5. Baking Powder- 1 tsp
6. Sugar - 1/2 tbsp
7. Sugar - 1 tsp for preparing yeast
8. Oil  - 1 tsp
9. Butter - 1 tbsp
10. Butter - 1 tbsp for spreading over the pan intitally before spreading the pizza dough.

   Ingredients for Pizza 

1. Cheese ( we may get MilkyMistMozarella Pizza Cheese )- 100 grams
2. Vegetables (Tomatos, Onions , Olives,Capsicum, Corn) -1 1/2  cup
3. Chopped green chilly - 1 tsp
4. Oregano - 3 tbsp   
5. Salt if required

You can always select the vegetables/ Non veg of your own choice.

Note : Mix the vegetables separately as 2 sets. 

First set : Mix the  tomatoes onions and little capsicum. Major ingredients for first set will be tomatoes and onions, chopped green chilly .

Second Set Mix  the coloured vegetables like tomatoes, olives, capsicum and lastly corn .Here the onions added will be  of lesser quantity.

 Ingredients for Pizza Sauce

1. Tomato Sauce  - 6 tbsp
2. Ginger-Garlic Paste- 1 tbsp
3. Pizza seasonings/ Oregano - 1 tsp

    How To Cook

1. Mix 1 tsp sugar with luke warm water.When it completely dissolves ,add the  yeast to this luke warm water. Close with a lid and after 10 minutes it will start to produce a form / bubbles might appear. 

2. Take the flour  to a bowl  and mix it with  yeast, required salt and other ingredients for the dough ,knead the dough till it becomes soft. Go on kneading the dough until the dough becomes non sticky .Also if you find the dough sticky add more flour and make it non sticky.Please refer picture 1 below to see the prepared dough.

3 .  Make the dough in round shape and make 2 cross cuttings  (as shown in picture 2 ) to give space for the  dough to expand

4 .  Keep the dough in a bowl and close the bowl with a damp  kitchen towel . Keep it closed  for about 3 hours.In this time the dough may expand .( Refer picture 3 to see the dough after expansion )

5. Take the pan and grease the bottom of the pan with butter .Place the dough over it .

Press the dough to the bottom of the pan with your hands until it fills the base of the pan. 

6. Again close the pan with damp cloth . Keep it close for half an hour.Now it might expand some more.

7 .Mix the ingredients for pizza sauce  and with a spoon/ hands gently spread over the  expanded dough.

8.Spread the first set of vegetabls over the pizza dough in the pan.Gently press the vegetables with your hand to the dough.

9. Grate the cheese and spread the cheese over the veggies.

10.Add  the second set of vegetbales over the spread cheese. And gently press the vegetables to the cheese layers.

11. Now place a  pan( roti tava or big nonstick pan )  and when it is hot , place the pan with pizza over this and let it cook in  low flame for 30 minutes.

12. YOUR YUMMY PIZZA WILL BE READY WHEN U OPEN THE LID.

COOKED PIZZA

COOKED PIZZA TRANSFERED TO A PLATE

PIZZA FOR THE SERVINGS.

Palak Paneer without Tomato

Ingredients :

1. Onions - 3 Nos
2. Spinach Chopped - 5 Cups
3. PaneerCubes- 15 Nos
4. Ginger - Garlic paste - 1 tbsp
5. Cloves- 4 Nos
6. Bay Leaves- 2 
7. Green Chilly - 1 No
8. Cumin - 1 tsp
9. Turmeric Powder - 1/2  tsp
10. Garam Masala- 2 tsp
11. Pepper Powder- 1/2 tsp
12. Salt as required.
13. Butter - 2 tbsp
14. Oil as required.

How To Cook :

1. Wash the spinach well and soak in luke warm  water  with turmeric powder poured, for half an hour. Then chop it .Keep it aside.
2. Grind the spinach , green chilly and cumin with little water into a fine paste in a mixie.
3. Add butter to a pan , fry the paneer pieces till it start turn to brown.
4. Add oil to the pan and when it is hot ,add the  bayleaves and cloves. Saute for 1 minute.
5. Add the ginger garlic paste , saute till the raw smell of it goes.
6. Saute the onions cut lengthwise till it turn translucent in colour.
7. Add garam masala , and pepper and fry for 2 minutes.
8. Add  the paste with 1 cup water , turmeric powder , salt ,close the pan and cook for 10 minutes.
9. After 10 minutes , gravy might start to get thicker.
10. Add paneer pieces and bring to boil.
11. Switch off the flame , Serve hot with rotis.

Beetroot paratha

Ingredients for the filling :

1. BeetRoot - 1 No
2. Cumin Powder 1 tsp
3. Ginger-garlic paste- 1 tbsp
4. Garam Masala- 1 1/2 tsp
5. Turmeric Powder - 1/4 tsp
6. Chilly Powder - 1/4  tsp
7. Coriander leaves- 3 tbsp finely chopped
8. Oil /Ghee as required 

Ingredients for the dough

1. Wheat Flour - 2 Cups
2. Water- as required to make a smooth dough
3. Salt - as per taste
4. Oil - 1 tbsp or as required.

How to Cook : 

1. Grate the beetroot to thin pieces .
2. Pour oil in a hot pan , add gingergarlic paste and saute for 1 minute , add jeera powder , garam masala, chilly powder and saute for 2 minute.
3. Add the grated beetroot ,saute it and close the pan , cook for 10 minutes.
4. After 10 minutes ,add chopped coriander leaves , fry for 1 minute till it becomes dry.
5. Set aside the filling.
6. Prepare the dough by mixing all the ingredients for the dough.Make sure the dough becomes soft.
7. Cover the dough with a damp cloth , set aside for half and hour .
8. After 30 minutes, knead  the dough well.
9. Divide the dough into equal sized  balls.
10. Roll out each ball into a thin round shape like we do for chappathis.
11. Place the filling on one half of the rolled out dough..
12. Fold the rolled out dough from other side.Press it at the edges.
13. Gently press it and slighty roll out the dough .( Refer Note )
14. .Cook both sides well.Before cooking apply ghee on both sides .Cook till it turn brown.

Note :Please check my carrot paratha for checking how exactly the balls are rolled out, how the filling is placed in the dough and cooked.

Chilly Fish Roast

Ingredients:

1. Bonesless fish pieces- 8 pieces
2. Onions - 2 Nos ( one cut into square pieces and one cut lengthwise for frying )
3. Capsicum- 1/2 of a capsicum cut into square pieces
4. Ginger cut into cubes - 1 tbsp
5. Garlic pods cut into cubes- 1 tsp
6. Green Chilly chopped- 1 No
7. Garam Masala- 1 tbsp
8. Tomato pureed- 1 No
9. Oil - 2 tbsp and oil for frying
10. Kashmiri Chilly - 1 tsp

For marination

1. Turmeric Powder- 1/2 tsp
2. Ginger Garlic paste- 1 tbsp
3. Chilly powder- 1 tsp
4. Vinegar- 1 tsp
5. Cornflour- 1 tbsp
6. Salt as required.

How to Cook

1. Marinate the fish with the required ingredients as mentioned above. Keep aside for half and hour.
2. Fry the fish pieces till it is almost done.
3. Add oil to the pan and fry the onions , keep this aside.
4. Heat the pan , add 1 tbsp oil , when it is hot , add the onions , ginger pieces, garlic pieces , green chilly chopped and saute the onions  till it is brown in colour.
5. Add capsicum and fry the capsicum
6. Add the garam masala and kashmiri chilly powder , fry it for 2 minutes.
7. Add the tomato puree and cook it till the oil start to leave the side of the pan.
8. Add the fried fish pieces with 1/4 cup water and close the pan . 
9. Cook till the gravy start to thicken.
10. Add salt if required.
11. Garnish with curry leaves and fried onions.

Vegetable Rice

Ingredients :

1. Basmati Rice  - 3 Cups
2. Carrots  chopped -  3 Nos
3. Beans chopped- 1/2 kg
4. Onions -  3  Nos cut lengthwise
5. Onions - 2 Nos  cut lengthwise for frying.
6. Ginger - Garlic paste - 3 tsp
7. Bayleaves- 2 Nos
8. Star Anise- 2 No
9. Cloves- 10 Nos
10. Cardamon - 3 Nos
11. Cashewnuts - 10 Nos
12. Raisins  - 10 Nos
13. Garam Masala- 2 tbsp
14. Jeera powder- 1 tsp
15. Chopped coriander.
16. Salt as required.
17. Vinegar - 1 tbsp
18. Ghee- 3 tbsp
19. Oil - 3 tbsp

How to Cook .

1. Clean the basmati rice and soak in water for 15 minutes.
2. Drain out the water and keep the rice aside.
3. Add 1 tbsp ghee and fry the cashewnuts and raisins , keep this aside.
4. Add 1 tbsp oil and fry the onions , keep this aside.
5. Add 1 tbsp ghee to the pan and  fry the cloves , cardamon , star anise and the bayleaves.
6. Now add the onions , 2 tbsp oil and saute the onions till it turn brown in colour.
7. Add the chopped vegetables , garam masala ,chopped coriander, jeera powder , ginger garlic paste and stir fry of 10 minutes.
8. Add the cleaned rice , 1 tbsp ghee and stir fry the rice for 15 minutes.
9. Add  6 cups of water , salt and bring to boil .
10. When it come to boil add the vinegar, close the pan and cook in low flame for 35 minutes.( Please do check after 20 minutes whether the rice is cooked, sometimes it might take little more longer. I took approximately around 35 minutes)
11. After the  rice is cooked garnish with fried cashewnuts, raisins , onions and coriander leaves.