Friday, March 25, 2011
Saturday, March 19, 2011
My version of Tomato chutney
Fresh grated Coconut 2 tbsp
coconut oil 1 tsp
chilli pwd 1/2 tsp or more as per taste
salt according to taste
Heat a pan add onion when they turn transulent add tomato and cook until th tomato mash well.. add chilli pwd and salt and when the mixture gets cold add in a blender n grind it with cocnut/// at the end just add the coconut oil ...needs no seasoning as it tastes well as it is..
Friday, March 18, 2011
3 Big Potatoes (boiled and mashed)
2 Bread Slices
Coriander leaves finely chopped
Green chilies (chopped)
1/4th tsp Garam Masala powder
Oil for frying
Jeera 1/2 tsp
All purpose paste for dipping n bread crums for coating..can use 1 egg optional
Boil the potato and mash it .. Heat pan heat oil add jeera onion salt, garam masala, green chilies and coriander leaves to the mashed potatoes, mix well
Take some water in a bowl and dip a bread slice for few seconds.
Squeeze the water from the bread by pressing between palms gently. and mix in the mixture..dip in allpurpose paste n coat bread crums.
Repeat the same process for making more rolls.
Heat oil in a kadhai and deep fry on medium flame till golden brown.
Serve bread rolls with tomato sauce.
Sunday, March 6, 2011
Ingredients For Preparing Bagara Baingan
1/4 kg – brinjals (round & small)
2 tbsp – sesame seeds opt...i didnt use them...recipe has sesame seeds
4 tbsp – roasted peanuts
1 tsp – garlic
2 tsp – tamarind juice
2 – onion
1 tsp – garam masala pwd opt
1 tsp – dhaniya pwd
oil for frying
1/2 tsp – haldi
1 tsp – chilli powder
salt to taste
coriander leaves for garnishing
Method For Preparing Bagara Baingan
Cut 3/4th of the stalk
Cut brinjals into 4 slices retaining the stalk
Then fry them in oil until tender and keep aside.
Pour oil in a pan and add garlic & onion fry.
fry till golden brown.
Add peanut pwd , haldi, dhaniya powder, tamarind juice, garam masala pwd, chilli pwd, salt and fry till oil comes out.
Then add fried brinjal and cook for 5 min.
Garnish with coriander leaves.
cinnamon stick - 1
Bay leaves - 2
Butter - t sp
Salt tp taste
Hot water - 4 cups ( add 1/2 more cup depending on the rice)
For Channa Masala
Chana/chickpeas - 1 cup
Onion chopped - 1
Tomato chopped - 1
Ginger - garlic paste - 2 tsp
Chili powder - 1 tsp
Coriander powder - 1/2 tsp
Turmeric powder - 1/4 tsp
Garam masala - 1 1/2 tsp
Bay leaves - 2
Salt to taste
Soak Channa for 6- 8 hours. Pressure cook the channa with salt to taste till it is done 3 whistles will be ideal .
Heat oil in a pan and add Bay leaves. add chopped onions and saute well for 5-6 minutes . add chopped green chile, ginger-garlic paste and chopped tomato and saute for 4-5 minutes, Add chili powder, coriander powder, turmeric powder, garam masala and salt and combine it well.
Add the soaked and cooked channa and mix well.and 1/4 cup water ,
mix the prepared rice and masala and keep in rice cooker
You can layer it in an oven proof or micro wave proof dish and arrange cooked rice and masala in layers , cover it with an aluminium foil and bake @ 350 degree for 10-12 minutes in oven and 6-7 minutes microwave
For garnish, and raisins till golden brown and sprinkle on top of the biryani with chopped cilantro.
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