Come let's make Yippee spicier and hotter !!!!

This is a recipe for making our normal yippee noodles more spicier and hotter.

Ingredients: (Serves 2-3)

Yippee noodles: 2 packets

Butter: 20 gms

Onion: 1 big (finely chopped/sliced)

Tomato: 1-2 (chopped)

Green chili - 2 (slit)

Red chili powder: 1tbsp

Salt: to taste

Method:

Heat butter in a pan. Add onions, green chilies and saute in for a while, add salt and fry onions till they are pinkish brown. now add tomatoes and fry them till oil separates. Now add the red chili powder and cook for a while. Sprinkle a little water and keep stirring. Add the magic masala of yippee to the cooked onion-tomato masala. Stir till the raw flavor of chili powder vanishes. Keep sprinkling water. Now add  sufficient water and allow it to boil. Then add the noodles and close the lid. Wait for two minutes and the hot-spicy noodles is ready.

P.S: You can add more tomatoes and water to make the noodles soupy.

Cheers,

Tanya

(Credits: hostel mates)

Colocasia Deep Fry

This is from Tamilnadu... :)

Ingredients:

Colocasia - 1/4 kg
Tamarind Extract - 100 ml
Turmeric powder - a pinch
Chilly powder - 2tbsp
Salt - to taste

For Seasoning:

Mustard
Curry leaves
Oil

Method:

Wash colocasia thoroughly and boil it until it is 3/4th cooked and then peel off the outer skin. In a heavy bottomed pan heat oil ( about 50 ml) add mustard, curry leaves, turmeric, chilly powder. When mustard splatters add the boiled colocasia and salt. Stir it fully and close the pan with a lid. Keep the stove in sim mode and stir occasionally. Allow it on fire till the colocasia burns on sides. Make sure it doesn't stick to sides of the pan. If needed more more oil to avoid stickiness. When it is fried to a level you need remove from the flame. Serve with dhal rice, rasam rice, etc.

P.S: My kids (well my sisters') love this. It is oily and need to be cooked rarely and served with non fatty rice varieties.

Cheers,
Tanya

Paneer Butter Masala - Restaurant Style

Well this thing although claimed to be punjabi is a perfect desi recipe for any occasion.

Ingredients:

Paneer - 250gms
Butter - 100 gms
Onions - 3 big (boiled and made a paste)
Tomato - 4 (boiled and made a paste)
Ginger Garlic Paste - 1Tbsp
Onions - Sliced 1 big
Tumeric- 1 tsp
Kasturi Methi - 1 tsp
Fresh Cream - 50 gms
Dhania Powder - 1tsp
Jeera - 1 tsp
Red Chilly Powder - 1 or 2 tbsp
Salt to taste

Method:

Heat 50gms of butter in a deep fry pan, add jeera, onions and fry till the onions are golden. Now add ginger garlic paste and little of dhania, turmeric and salt. Fry for some more time, add onion paste and stir. Now add tomato paste, chilly powder and allow it to boil in low flame. Add cream, rest of the butter and close the lid. Finally add Paneer cubes (raw/fried) and stir without breaking the paneer. Crush kasturi methi and add it to the gravy and put off the stove.
Serve it hot with Naan / Paranthas/ Rotis/ Rice along with fresh onions, lemon and coriander.

P.S: For paneer to be break free, you need to add the paneer in warm water before adding it to the gravy!!

Happy Eating!!

Cheers,
Tanya

Bisi Bela Baath

This is from KARNATAKA

Ingredients:
    Rice - 1 cup
    Tuar Dhal - 1/2 cup
    Mixed Vegetables - 1 cup (green peas, carrot, potatoes, beans, brinjal etc)
    Onions small - 7
    Tomato - 2
    Tamarind - 1 lime sized pulp
    Asfoetedia
    Turmeric Powder
    Curry Leaves
    Corainder Leaves
    Cashews
    Salt
    Oil


Grind together:
    Red chillies - 10
    Cinnamon - 1 tsp
    Cardamon - 2
    Bengal Dhal - 1tsp
    Black gram dhal - 1.5 tsp
    Jeera - 1tsp
    Cashews
    Grated dry coconut
    (Fry above stuffs & powder it)

Procedure
  Cook rice with dhal (add 5 cups water + pinch of turmeric)
  Pressure cook vegetables (diced,peeled) separately
  Fry the seasoning items with onions & tomatoes
  Add Asfotedia, turmeric powder, tamarind extract (thick)
  Add grounded powder & cook till raw smell goes off
  Add cooked vegetables & fry for 2-3 minutes
  Remove from fire, add this gravy to the cooked dhal + rice & mix well
  Garnish with curry leaves, coriander & cashews (fried)
  Serve with Potato Chips , Onion Raitha & Mango Pickle

Moong Dal Aur Pyayz ka Pakora (Green Gram & Onion Pakora)

Hi Friends,

This time i have come up with recipe corner which is going to be filled with yummy, spicy recipes from all indian states; hope you will like it.

This one is from RAJASTAN
Moong Dal Aur Pyayz ka Pakora (Green Gram & Onion Pakora)

Ingredients:

1. Moong Dal (Soaked over night) - One Cup
2. Spring Onion (finely chopped) - 1/2 Cup
3. Green Chillis - 2-3
4. Salt - to taste
5. Tumeric - as required
6. Ginger Garlic Paste - 1 tspn
7. Mint Leaves  - 1/4 bunch
8. Coriander Leaves - 1 bunch
9. Red Chilli Powder - as required
10. Oil - for deep frying

Procedure:
1. Grind together the soaked moong dal, green chillis & little salt; Keep it aside for a while.
2. To this add rest of the ingredients & some more salt & leave for a while.
3. Heat oil in a deep frying pan & fry this mixture in small quantities as  you do for normal pakora / bonda.
4. Serve hot with green chutney / tomato sauce.