Sunday, November 28, 2010
8 nos. pav Buns
2 no. Tomato(chopped)
1 nos. Onion(chopped)
1 no. Bell pepper(chopped)
1 cup Potato(chopped)
1 cup Vegetables(cauliflower, carrots etc., chopped)
½ cup Peas
2 tsps. Spice Mix for Pav Bhaji
1 tsp. Chili(powder)
¼ tsp. Turmeric(powder)
½ tsp. Ginger(grated)
½ tsp. Garlic(crushed)
½ no. Lemon
pinch Cilantro(to garnish)
Salt to taste
Vegetable Oil(to shallow fry)
Set aside 1 chopped onion for garnishing. Cook mixed vegetables, potatoes and peas in a pressure cooker. After the vegetables are done, drain and mash them coarsely. Heat butter (or oil) in a pan and fry onion and ginger/garlic. When onions turn translucent, add bell peppers and tomatoes. Continue frying till it turns soft. Now add Pav Bhaji Masala, chili powder, turmeric powder, salt and fry for another couple of minutes. Now you can add the mashed vegetables. Turn up the heat and continue stirring till everything is well incorporated. Take off the stove when the bhaji is thick. Cut Pavs in half horizontally and lightly coat it with butter. Roast them on hot griddle just before serving. Garnish Bhaji with chopped coriander leaves, chopped onions and a thin wedge of lemon.
Monday, October 25, 2010
Sugar - 1 - 2 tsp
Turmeric powder - A pinch
Oil for deep frying
Mix together maida, tumeric, sugar and water to make a thick batter with a dropping consistency.
Mix well, till all lumps are gone.
If too thick, add more water.
f loose, add more maida.
Adjust turmeric(for colour) and sugar(for sweetness).
Slice the bananas into thin pieces.
Dip the slices of banana in the batter and coat it very well with the batter.
Heat oil in a deep-fry pan.
Put the slices and fry both sides, till Pazham Pori(Fried banana) is fried well.
Keep Pazham Pori(Fried banana) on kitchen tissue paper to remove excess oil.
Serve Pazham Pori(Fried banana) hot.
butter – 1 -tbsp
chilli powder – 1 tsp
Oil – to fry
rice flour – 1– cup
salt – 0 -as needed
sesame seeds -1 – tbsp
Basin– 1 /2– cup
water – as needed
In a bowl add Rice flour, Basin,sesame seeds,salt,chilli powder,butter, mix well and add water as need.Make into a soft dough.
Now take the murukulu press add the dough into it and press on top into the oil and make a round.
Fry till light golden...Ready ...
Monday, October 18, 2010
Friday, July 30, 2010
Saturday, June 19, 2010
Mint chutney or pudina chutney..
Thursday, June 17, 2010
Tuesday, June 15, 2010
Wednesday, April 28, 2010
garlic butter (spread on garlic bread) 1/2 tsp
Thursday, April 22, 2010
Monday, April 5, 2010
Friday, April 2, 2010
oil 2 tsp
Thursday, April 1, 2010
Wednesday, March 31, 2010
Capsicum - 1Carrots - 1 , potatoes 2, beans - few, cauliflower - 4 to 5, green peas - 1/2 cup, onion 1, ginger garlic paste 1/2 tsp , 1, halidi 1/2 tsp , chilli pwd 1/2 tsp, corainder pwd 1tsp, jeera 1/2 tsp fennel seeds 1/2 tsp, garam masala 1/2 tsp, curry leaf, curd 1/2 cup cashew optional few , tomato...
Cut all the vegetables in cubes and in a pan add oil add jeera fennel seeds onion fry well add ginger garlic paste and curry leaf tomato and make a paste add the vegetables and fry until the masala is coated ...now add haldi corainder pwd, chilli pwd , garam masala,and cook the vegetables..Mix curd with cashewnut and grind well into paste....add the curd and give the gravy a boil ..garnish with corainder leaf ...serve with chappati....tates like kurma but with no coconut...optional instead of curd can mix milk and give it a boil....tastes gud
my healthy version of kurma.....
Tuesday, March 30, 2010
Carrot, Potato, Vellarika ( yellow Cucumber) Pumkin , raw Banana, long beans, Yam, bittergord
curd, turmeric, salt as per taste, coconut grated curry leaf, coconut oil, green chilli,
method cut all vegetables in length wise like french fries and cook all with little water till all veges are soft....grind curd with curry, leaf green ,chilli...i grind coconut little fine as the normal recipe is just crush the coconut...add the coconut to the veges and cook well...give it a boil and remove from flame and add coconut oil and curry leaf
serve with sambar or rasam.
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