Semolina/Upama(Photographs)

Semolina(Rava) Upama


Tomato Semolina/Upama

Serves: 4
Cooking time: 11 minutes
Style: Maharashtrian

4 tablespoons ghee (clarified butter) / butter
1 cup(s) semolina (or quick cream of wheat)
1 teaspoon(s) each of mustard and cumin seeds
1 sprig(s) curry leaves
1 teaspoon(s) ginger chopped
2 green chilli(es) slit / chopped
2 onion(s) sliced finely
1 large tomato(es) chopped
4 tablespoons coriander leaves
2 tablespoon(s) grated coconut if available
2 cup(s) hot water
salt to taste
fried cashewnuts to garnish

1. Heat half of the ghee (clarified butter) in a pan. Fry semolina, stirring continuously, to a golden color on medium / low level for about 2 minute(s). Keep aside.
2. Heat the remaining ghee (clarified butter) in a pan. Toss in the mustard seeds followed by the cumin seeds and fry till the seeds splutter fully. Add the curry leaves, ginger, green chillies and onions. Stir fry on medium level for about 3 minutes or till the onions are transparent and soft.
3. Add the chopped tomatoes and fry on medium level for about 3 minutes or till they are soft and cooked. Add half of the coriander leaves (reserving the rest for garnishing) and fry briefly till they wilt.
4. Mix in the semolina and salt. Add the hot water to this and mix well. Add more hot water if the mixture is dry. Cover and cook on low heat for about 3 minutes or till the mixture is almost dry.
Garnish with fried cashewnuts, grated coconut and finely chopped coriander leaves















Ingredients

1 bowl Roasted Rava
1 medium size Spring Onion small pieces
1 Carrot pieces
1 tbl spoon green peas
Urad daal soaked 2 pinch
salt
1 tea spn sugar
mustard seeds,oil/ghee,cumin seeds
cilantro/coriandor
Hing optional
Green pepper
red dry pepper
turmuric (optional)
2 bowl boiling water

Procedure

put 1 tblspoon oil in a pan.heat. add mustard seeds.. let them splutter .. add
cumin,urad daal,green chilly pieces(optional), red chilly 2-3.
add onion..stir till it becomes golden brown
add other vegetables.
put rava ..stir well.. add salt ,sugar to taste.Hing(optional)
add boiling water .. close the lid of the pan let its steam for 5 mins.
Garnish with cilantro.
Serve hot with coconut chutney

(Tastes good if rava is roasted in pure ghee n upama is prepared in pure ghee instead of oil)

Garlic Peanut Hot Chutney(Photographs)

Ingredients


.. 1 bowl Peanut powder
.. 1 tea spoon cumin powder
.. 1/2 tea spoon salt
.. 1 tea spoon sugar
.. 1 tea spoon red chilly powder
.. 2 tea spoon Garlic paste
.. Hing

Procedure

Add all the ingredients..adjust salt n chilly as per the need..
mix well
Roast the chutney for some time till it becomes little crispy.

serve with melted ghee and parathas.

Veg Hakka Noodles

Ingredients
Ingredients

.. 2 bowls boiled Egg Hakka Noodles
.. small Spring onion
.. capsicum
.. Carrot
.. Cabbage
.. Caulli flower(Optional)
.. 1 tbl spoon garlic small pieces
.. 1 tbl spoon ginger pieces
.. salt
.. sugar
.. 1 tea spoon Vinegar
.. 2 tea spoon soya sauce
.. 1 tea spoon aginomotto to garnish
.. cilantro
.. 1 tbl spoon oil

Procedure

1.. Boil the egg noodles/or plain noodles for 5 mins
spread them and put 1 tea spoon of oil . Mix well so that they don't
stick to each other.Put them aside
2.. Add oil in a pan.put garlic,ginger,onion stir till they become golden brown
3.. Add rest of the vegetables.Steam them for 10 mins.
4.. Add noodles, salt,sugar,venagar,aginomotto,soya sauce.
Stir well.
5.. Garnish with cilantro.

Serve hot with soya sauce n veg manchurian with gravy.

Narial Burfi(Photographs)

Ingredient

.. 1 bowl grated fresh Coconut
.. 2 bowl milk
.. 3/4 bowl sugar
.. Elaichi powder
.. saffron / keshar powder

Procedure

1.. add grated coconut and milk in a pan.Boil till it becomes thick paste
2.. add sugar,saffron.
3.. boil till it becomes thick pulp
4.. spread it in a tray.
5.. Sprinkle elaichi powder on it
6.. Allow to dry. Cut it into square pieces.

sweet dish favorable for festivals like Raksha Bandhan

MC*..Veg Cutlet(Photographs)

Total Time : 20 min
Low Calorie food
Will make 10-12 cutlets

Veg Cutlet.. Healthy food .. only one drop of oil in shallow fry..

Type 1

Ingredients
.. 1 bowl grated carrot
.. 1 bowl grated cabbage
.. 1/2 bowl grated capsicum,caulli flower,boiled smashed potatoes.green peas
.. 2 tea spoon ginger ,garlic & chilly paste.
.. cumin powder
.. salt
.. sugar
.. Hing
.. Turmeric
.. bread crumbs
.. grated Spinach


Procedure

Mix all vegetables n put in microwave till they are partially cooked .
mix all spices into it
add bread crumbs so that u can make cutlets of it.
make oval shaped cutlets as shown,cover them up with bread crumbs
Shallow fry till they become brown.

Serve hot with tomato ketchup,tamarind chutney or maggie chatpata sauce.



Type 2


Cutlets In Tomato Gravy


Specialities About these Cutlets

Simple Cutlets served in an unusual manner. Save time at parties by preparing the cutlets well in advance. Preparation Time: 30 mins. Cooking time: 30 mins. Serves 8.

INGREDIENTS FOR THE CUTLETS

Potatoes : 1kg
Onions : 450 grams
Green chilies : 4 (chopped)
Coriander (chopped) : 2 tbsp
Juice of 1 lemon
Salt to taste
Bread crumbs
Plain Flour : 1 tbs
Oil for deep frying

INGREDIENTS FOR THE SAUCE

Tomatoes : 1kg
Sugar : 3 to 4 tbsps
Chilly powder : 1/2 tbsp
Tomato ketchup : 3 tbsp
Salt to taste

INGREDIENTS FOR TOPPING

Potato chips : 1 tbsp or 1 tbsp boiled shaghetti
Cheese (grated) : 2 tbsps

METHOD FOR CUTLET

Boil the potatoes & mash them coarsely. Chop the onions finely. Mix the onions,potatoes, green chilies, coriander, lemon juice and salt. Shape into cutlets. Mix well, the flour in 11/2 teacups of water. Dip the cutlets in the paste, roll into bread crumbs & deep fry them in oil.

METHOD FOR SAUCE

Cut the tomatoes into big pieces, add 1/2 teacup of water & cook. When cooked, take a thick soup by passing through a seive. Add the sugar, Chilly powder, tomato ketchup and salt. Boil for 15 minutes.

HOW TO PROCEED

Arrange the cutlets in a dish, pour the hot sauce. Decorate with potato chips & serve hot. OR, arrange the cutlets in a baking dish, pour the hot sauce and add shaghetti. If you like, sprinkle cheese and bake in a hot oven at 450 degree F for 5 mins.

Type 3

Tiranga Cutlet
Serves: 8-10 adults.

INGREDIENTS

Potatoes (boiled)500 gm
Garam masalatsp.
Peas (grounded) 250 gm
Red chilly powdertsp.
Paneer 100 gm
Coriander (finely chopped)for flavor
Bread crumbs 200 gm
Salt tsp.
Oil for deep frying
Dhaniya tsp.
Oil 1 tbsp.

METHOD

Peel the boiled potatoes and grate them. Add salt. Heat oil in a kadahi. Add the ground peas. Fry till done. Add salt, dhaniya, garam masala powder, red chilly powder. Mix well. Mash the paneer. Make 10 balls of paneer and 10 balls of potatoes. Take a little paneer on the palm, stuff with 1 tsp. of peas mixture. Finally cover the paneer with the potato balls and make oval shaped cutlets. Cover with breadcrumbs and deep-fry to a golden brown color. Slice through the center and serve hot with sauce and coriander chatni.

Vanilla Cake(Photographs)

All the recipes i have cooked so far...
Vanilla Cake :-

Simple Home made cake of maida n wheat flour

Introduction

Welcome to Nami's Corner. I have created it so that i can put all the work like my paintings,Sketchings,Mehendi designs, Cooking Recipes i have cooked so far etc etc my favourite time pass and hobby information here..together.. so that i can cherish them forever.. even if my PC harddisk crashes :)...

Most of the Recipe's are of my Mom.The cooking section is dedicated to my loving "Mom"!!!!!...Luv u Maa!!!!

My mom is my teacher.She taught me cooking,salad dressing,dance, drawing,rangoli n mehendi.She is the best cook of this world.I will never forget those days when i was studying in pune.Whenever I visited my native on weekends I utilized it learning something new either in cooking or in arts from my mom.She is a artist.I have learnt the most important thing from her and that is..Utilize ur time,learn new things.She's always ready to learn something new..she has a great spirit to do something creative..it inspires me a lot..She is multitalented!!!, i can never be like her..but surely can follow her :)..

My sketching section will be Dedicated to my Dad..Its yet to come!!!
I learned how to keep ur paper clean..when u write..how to practice good hand writting.How to manage your time efficiently..from my dad.I apply the same rules when I sketch.

My parents , my brother always inspired me.They highlighted the talents i had n helped me to polish them time to time.This blogspot is a simple thank you to my beloved people :)..

Last but not least I present the cooking section as a menu card to my belove'd husband.I thank him to help me in taking pictures of dishes n suggesting me innovative ideas & tasting the recipes n rating them ;)...