Discussion in 'Indians in Doha' started by soann, Jan 12, 2014.
As per suggestion from Logeswari let us post our recipes here.
Thank's a great idea to share recipes with each other...Great idea Logeshwari...
See below my recipe for Channa Masala.
1. Boiled Channa – 2 Cups
2. Big Onion – 2 (Chopped)
3. Big Tomato – 2 (Chopped)
4. Ginger garlic paste – 2 tsp
5. Chilly Powder – 2 tsp
6. Coriander Powder – 3 tsp
7. Haldi – 1 tsp
8. Oil – 3 tbsp
9. Cumin seeds– 1 tsp
10. Kasoori Methi – 1 tsp
11. Salt – as needed
12. Chopped Coriander leaves - Handful
1. Soak Channa overnite and cook for about 6-8 whistles and strain & keep the cooked channa separate & keep the channa water separate for later use.
2. Take 3-4 tablespoon of cooked channa in a separate plate, cool it and grind it into a paste adding little water & keep ready.(Adding this channa paste will thicken the channa masala gravy while cooking).
1. In Kadai, heat oil, season with cumin seeds, then add ginger-garlic paste and fry for few seconds.
2. Add chopped onions and little salt, fry till onions becomes brown.
3. Add chopped tomato and fry till it becomes very mushy.
4. Then add chilly powder, coriander powder, haldi and salt and mix well and if needed add 2-3 teaspoon of oil & cook for 5 minutes on low flame & keep stirring in between.
5. Add cooked channa, preserved channa water and add required salt. Mix all the ingredients well and close the pan and allow the channa to cook for another 5-7 minutes on low flame.
6. Add this channa paste into the cooking channa masala. Allow everything to boil for about 5 minutes.
7. Open & add kasoori methi leaves and coriander leaves and give a mix and remove after 2 minutes.
Optionally: At step 4, you can add 1 or 2 teaspoon of store-bought channa masala powder and reduce the quantity of chilly powder and coriander powder each by 1 teaspoon.
Also, you can find my recipe in my food blog link below, with step by step preparation photos:
Preethi's Vegetable Plate: Channa Masala
Honestly , It was more fun having home made food with so many varieties..
CHOCOLATE CHIP COOKIE
Self Rising flour - 2 and 1/4 cup
Salt - 1 tsp
Baking powder - 1 tsp
Cinnamon Powder - 1/2 tsp
Eggs - 2
Vanilla Extract - 1 tsp
Butter (room temperature) - 250 gm
Sugar - 3/4 cup
Brown sugar - 3/4 cup
Semi sweet chocolate chips - 2 cup
1) Preheat oven to 190C.
2) Mix all the dry ingredients and keep it aside.
3) Cream the butter and two types of sugar together. Add the eggs and vanilla to it and mix well.
4) To this add the dry mix and combine it well.
5) Then add the chocolate chip and lightly mix so that the chips are distributed evenly.
6) Line a baking tray with parchment paper. Place small scoops of the batter on the tray at 2 inch distance from each other and bake for 12 minutes.
7) Let the cookies cool a bit and transfer it on to a wire rack so that it cools completely.
Sooji (Semolina) - 1/2 cup
Sugar - 3/4 cup
Butter - 125 gm
Water - 1 and 1/2 cup
Cardamom powder - 1/2 tsp
Salt - 1/4 tsp
1) Boil the water and add sugar, cardamom powder, salt and stir well until the sugar is dissolved. Keep this syrup aside.
2) In a saucepan, melt the butter and fry the Sooji for 6-8 minutes as it gets golden brown, without getting it burned.
3) Slowly add the syrup into the saucepan and stir until the mix thickens. Close the saucepan and let it sit for 2-3 minutes on a medium heat.
4) Stir well and then pour it onto a flat plate. Spread it evenly and let it cool. Once it has cooled down slice it in the shape that you like.
PS. Nuts, Dried fruits and/or Raisins as well can be added to this preparation.
Choco Fudgy Walnut Brownie Recipe:
1/2 cup melted salted butter
1/2 cup all purpose flour (maida)
1/3 cup cocoa powder
1 cup granulated sugar
1 tsp vanilla extract/essence
1/4 tsp baking powder
1/2 cup chopped walnut
1+1/3 cup powdered/icing sugar
3 tbsp softened unsalted butter
2 tbsp cocoa powder
2 tbsp milk (room temperature)
1/4 cup chopped walnut
1/4 tsp vanilla extract/essence
Preheat oven 350'F
Mix all purpose flour+ cocoa powder+ baking powder
To 1 cup granulated sugar add 1/2 cup melted salted butter. Whisk the mixture thoroughly
Add egg one by one to the sugar-butter mixture. Mix it well.
Mix the dry ingredients to the sugar-butter mixture
Add 1/2 cup chopped walnuts to the batter
In a rectangular brownie pan place a parchment paper or in a rectangular glass bowl place foil paper, pour the batter evenly and bake the brownie at 350'F for 30-35 mins.
Once the brownie is ready, allow it to cool. Meanwhile prepare the frosting.
In low heat, in a pan melt softened unsalted butter and add cocoa powder and milk. Mix well and remove from the heat.
Add the butter to powdered sugar and mix well.
To the mixture add vanilla extract and walnuts.
Spread the frosting on brownie when it is still warm and let it cool down.
Cut the brownies in square bite size.
Tsp - teaspoon; Tbsp - tablespoon
Thank u for starting this new thread soumya.... its very user friendly to share everyones recipe...!
will post my recipe shortly ......
:wowGlad to have the recipes of the yummy dishes we had. And, its a great idea Loga :idea Thanks to Soumya for this thread
Mine is a very simple recipe that everyone is aware of. Yet, posting how I prepared it.
For the Dough
Wheat flour - 4 Cup
All purpose flour (Maida) - 1/4 cup
Boiled milk - 1/4 cup
Olive oil - 2 tbsp
Salt & Water - as required
Vegetable Oil - 500 ml
* Knead the Atta to a soft dough. Make sure that the dough is not very soft like the ones we preapre for chapathis. Keep it aside for sometime. (I'd kept it for 30 mins)
* Make medium sized balls out of the dough
* Roll the balls by applying oil on the rolling board. So that, you need not dust the rolling surface with wheat flour that forms burnt particles when you fry the poori. These burnt particles stick to the later batches of poori.
* Heat Oil in a deep frying pan.
* Fry the poori one at a time, by pressing it with a laddle and turn over when puffed up. Fry until it gets cooked properly and then take it off and place it in a kitchen tissue to remove the excess oil.
* Serve it with the channa masala prepared by Preethi friendssmiley
• Basmati Rice- 2 cups
• Coconut milk- 1 1/2 cups
• Water- 1 1/2 cups
• Coriander leaves and mint leaves - 1 cup each finely chopped
• Green chilies- as per ur taste
• Medium tomatoes – 3 to 4
• Cloves- 5
• Cardamom- 4
• Cinnamon stick - 1/2 inc
• Small bay leaves- 2
• Ginger garlic paste- 1 tbsp
• Onion- 2
1) Soak the basmati rice in water for 30 minutes.
2) In a pot put few teaspoons of oil, add the cloves, cardamom, cinnamon stick and bay leaves. Fry for few seconds then add the green chillies and onion and cook till the onion becomes golden brown. Now add the ginger garlic paste, (here if u want u can add 1/4 tsp turmeric pwd). After a minute add the tomatos and cook till they become nice and soft.
3) Add the chopped mint, cilantro and cook for couple of minutes. Now add the rice and cook for five minutes, so that the rice can absorb the flavors of all the spices. Then add the coconut milk with water and salt and let it come to a boil.
4) Close the pressure cooker lid and wait for 2 whistles.
5) Once the pulav is done, let it sit for few minutes before serving.
6) U can serve with potato kurma or raita or it taste great with plain yogurt