EGG COOKED ON POTATO FINGERS

                        SALI PER EEDU

                                   

RECIPE SOURCE : PARSI CUISINE
SERVES :1
INGREDIENTS

POTATO-  2-3 MEDIUM SIZED
EGG-1
TOMATO-2- 3 TBSP
ONION- 2-3 TBSP
CILANTRO/CORIANDER LEAVES- 2-3
GARLIC- 2-3 PODS
OIL-2 TSP
SALT AS NEEDED
PEPPER POWDER-1 TSP

METHOD:

1.PEEL THE POTATOES AND MAKE POTATO  THIN JULIENS ,PAR BOIL THEM IN A VESSEL OF WATER.NOW STRAIN THEM AND DEEP FRY.TRANSFER THEM ON  TO A PAPER TOWEL .KEEP ASIDE..

NOTE:CUT LENGTH WISE JUST AS WE MAKE POTATO FINGERS BUT THINNER THAN THOSE FINGERS

2.NOW FINELY CHOP ONIONS,TOMATOES,GARLIC AND CILANTRO.

3.HEAT OIL IN A PAN ADD ALL THE VEGGIES EXCEPT POTATO FINGERS AND SAUTE FOR 2-4 SECONDS .

4.NOW ADD POTATO FINGERS ,SALT AND PEPPER POWDER AS PER YOUR TASTE .MIX WELL.

5..MAKE A ROUND NEST LIKE PLATFORM USING POTATO FINGERS AND BREAK AN EGG ON TOP O IT .

6.COVER AND COOK TILL ITS DONE.

7.FINALLY SPRINKLE SOME SALT AND PEPPER POWDER ON TOP OF THE EGG ...

8.OUR SALI PER EEDU IS READY TO SERVE. YOU CAN SERVE WITH TOASTED BREAD.ENJOY..

POTATO TOMATO CURRY

URULA KIZANGU TOMATO CURRY

                                  

POTATO TOMATO CURRY

RECIPE SOURCE : GSB CUISINE
SERVES-2-3

INGREDIENTS

POTATO/ALOO/KUUK/URULA KIZANGU-3-4 MEDIUM SIZED
TOMATO 2-MEDIUM SIZED
CORIANDER LEAVES/CILANTRO/DHANIA PATTA/MALLI ELLA FOR GARNISHING
SALT AS NEEDED
WATER AS NEEDED FOR GRAVY(1-2 CUPS)

FOR TEMPERING
OIL- 1 TSP
MUSTARD SEEDS/KADUKU/SARSON/SASAM-1 TSP
CUMIN/JEERA/JEERAKAM/JEERAE-1/2 TSP
URAD DAL/UZUNNU PARIPPU-1/2 TSP
CHANNA DAL/KADALA PARIPPU-1/2 TSP

CHILLI POWDER-1/2 TSP
TURMERIC POWDER/HALDI/MANJAL-1/4 TSP
ASA fOETIDA/HING/KAYAM 1/4 TSP

METHOD

1.PRESSURE COOK,PEEL AND MASH THE POTATOES.CUBE THE TOMATOES.WASH AND  ROUGHLY  CHOP THE CILANTRO.KEEP THEM ASIDE.

2.HEAT OIL IN A KADAI AND DO THE TEMPERING .ONCE ITS DONE ADD CHILLI POWDER, TURMERIC POWDER AND HING INTO IT AND STIR FOR A SECOND(TAKE CARE NOT TO  BURN  THE DALS...MAINTAIN LOW FLAME)

3.NOW ADD TOMATOES AND STIR 2-3 TIMES FOLLOWED BY ADDITION OF MASHED  POTATOES. GIVE IT A TOSS.

4.NOW ADD WATER AND SALT.MIX WELL AND BRING IT TO BOIL.

5.ADD  CILANTRO,ADJUST THE  SALT AND SPICE POWDERS,GIVE IT A FINAL MIX AND SWITCH OF THE FLAME.

6.DISH IS  READY TO SERVE.ENJOY WITH POORI /CHAPATHY OF YOUR CHOICE.

                        

POORI SERVED WITH ALOO TOMATO KI SABZI AND PLANTAIN PATTICES               

GHEE RICE

                                                     NEI CHORU
                            
                                                          
SERVES:2       
INGREDIENTS

BASMATI RICE-1 CUP
(WASHED AND SOAKED FOR ATLEAST HALF AN HOUR)
GHEE -4 TBSP
WATER -1 3/4 CUP

CLOVE/LAUNG/GRAMBHU-2
CARDAMOM/ELAICHI/AELYKKA-1
CINNAMON/DALCHINI/KARUVAPATTA-A SMALL PIECE
BAY LEAF/BHE PATTHA/KARUVA ELLA -1

FOR GARNISHING
CASHEWS/KAJU-2 TBSP
GOLDEN RAISINS/KISMIS-2 TBSP
SLICED ONIONS-1/2 CUP

METHOD

1.HEAT 1 TBSP GHEE IN A PRESSURE COOKER ADD BAY LEAF,CLOVE,CINNAMON &  CARDAMOM .SAUTE FOR FEW SECONDS.

INGREDIENTS

2.ADD THE SOAKED RICE AND SAUTE FOR ABOUT 1 - 2 MINUTES(TAKE CARE SO THAT IT WONT GET BURNED..FOR THAT STIR CONTINUOUSLY)

3.NOW ADD THE WATER AND COOK FOR ONE WHISTLE (ON HIGH FLAME) AND THEN FOR  5 MINUTES(ON LOW FLAME)

4.MEANWHILE FRY THE CASHEWS AND RAISINS IN A TABLE SPOON OF GHEE TILL GOLDEN  BROWN AND TRANSFER IT INTO A BOWL.

5.IN THE SAME PAN  AGAIN ADD 1 TBSP OF GHEE & FRY  ONION TILL GOLDEN BROWN.KEEP ALL THE FRIED THINGS ASIDE.

6.ONCE PRESSURE GOES,OPEN THE LID, ADD 1 TBSP OF GHEE AND WAIT FOR FEW SECONDS AND THEN  MIX IT UP .

7.TRANSFER IT INTO A PLATE OR SERVING VESSEL .

8.GARNISH WITH FRIED ONIONS ,CASHEWS AND RAISINS.ENJOY..

Shaadi.com Indian Matrimonials

PEARLSPOT FRY

                                     KERALA STYLE KARIMEEN FRY                                            

SERVES 1
RECIPE SOURCE:KERALA CUISINE
INGREDIENTS

KARIMEEN/PEARLSPOT-1
OIL FOR SHALLOW FRYING-2 TBSP or as needed

FOR MARINATION
CHILLI POWDER-1/2 TSP
TURMERIC POWDER-1/2 TSP
CORIANDER POWDER-1/2 TSP
PEPPER POWDER-1/2 TSP
FISH MASALA (EASTERN/RUCHI MASALA)-1/2 TSP
GINGER GARLIC PASTE- 1 TSP
FINELY CHOPPED ONIONS-2 TBSP
1/2 OF A LEMON
SALT AS NEEDED

FOR STUFFING
FINELY CHOPPED ONIONS-1 TBSP
FINELY CHOPPED TOMATOES-1 TBSP
FISH MASALA-1/2 TSP
SALT AS NEEDED

METHOD

1.CLEAN AND WASH THE FISH AND MARK VERTICAL  SLITS ON BOTH SIDES OF ITS BODY.KEEP ASIDE.

2.MAKE A SMOOTH PASTE OF INGREDIENTS GIVEN UNDER 'MARINATION'.KEEP IT ASIDE.(I USED A MORTAR AND PESTLE TO MAKE THE PASTE)

3.FINELY CHOP ALL THE VEGGIES FOR STUFFING ADD FISH MASALA AND MIX WELL.KEEP IT READY.

4.TAKE THE FISH APPLY THE MARINATION ON BOTH SIDES AND IN THE VERTICAL  SLITS.

5.NOW INSERT THE STUFFING IN THE LARGE SLIT ON THE NECK REGION(THROUGH WHICH WE WILL PULL OUT THE INTESTINE)KEEP IT ASIDE FOR AT LEAST 1/2  AN HOUR.

MARINATED FISH

6.NOW HEAT OIL IN A PAN AND SHALLOW FRY THE FISH.

7.WHEN ONE SIDE IS COOKED FLIP IT OFF AND COOK THE OTHER SIDE TOO.

8.COVER AND COOK TILL ITS DONE.ENJOY

Shaadi.com Indian Matrimonials

Aloo chat- 2

                                                 Aloo chat{potato delicacy}

Aloo chaat

Serves:2
Ingredients

Potatoes-3/4 medium sized
 (cooked peeled and mashed)
White pea-1/2  cup
(Pressure cooked)

Spice powders
Chilly powder - 1/2 tsp
Turmeric powder-1/2 tsp
Cumin powder-1 tsp
Chat masala-1 tsp
Dry mango powder-1 tsp
Salt as needed

For garnishing
Finely chopped tomatoes-1 small sized
Finely chopped onion-1 small sized
Finely chopped capsicum 1/2 of a small one

Tomato sauce-4 tbsp

Bhujjia/ sev/koro/small pieces of crunchy noodles made  from chicken pea flour   -I small packet

Method

1. Take a mixing bowl, add mashed potatoes, white pea and  sprinkle all the spices and give them a good toss...

2.  Divide into two equal portions and transfer to a serving plate or bowl  and spread it evenly and sprinkle tomatoes onions and capsicum ..

3 .Top it off with bhujjia(sev) and tomato sauce.Enjoy.
NOTE
   -you are free to adjust/neglect the spice powders as per the taste of your family
   - you can add  chilli sauce,garam masala too if you wish.
   -if you don't have amchur or dry mango powder then squeeze  lemon juice just before serving
    - can even use plain cornflakes along with bhujjia for garnishing..it  will taste awesome.

Shaadi.com Indian Matrimonials

Millet steamed cake

                          RAGI PUTTU/NACHONYA PUUT

RAGI STEAM CAKE

 Serves: 2

Kerala cuisine

Ingredients  

                                     

Ragi powder (Finger millet or fox millet)-1 cup

Salt-1 tsp

Sugar-1 tsp

Water as needed

Coconut scrapings or grated veggies (carrots, chopped cilantro, onions etc) as needed

Idli steamer or traditional puttu steamer or pressure cooker steamer

Method

1. Take ragi flour in a mixing bowl add salt and sugar.mix the dry ingredients with your hands. Now start sprinkling water little at a time and mix the flour

Flour ready to go into a steamer

HOLE DISC

2.When you take a hand full of flour and press in between your fist it should hold the shape that is the right consistency and when you drop it it should crumble.

Note:

-too much water will make it hard

- too little water makes it to remain as powder itself and will taste raw. (be carefull while adding water)

3. Now take your pressure cooker fill half with water close the lid remove the whistle and heat it up.

4. Meanwhile we can layer the puttu  in the gadget(steamer) .

    - begin by keeping the hole disc into it.

-  Now add coconut scrapings        

PRESSURE COOKER STEAMER

-Then add 2 handful of flour

Again layer with scrapings

    Followed by

 -2 handful of flour &

  Ending with coconut scrapings

Close the lid and steam for 15 minutes.

5. Once done switch off the flame. Wait for few minutes. Now hold the steamer tube parallel to the plate and with the help of a skewer gently and slowly push the hole disc so that the puttu will slip onto the plate.

SKEWER

HOLE DISC

Serve with curry of your choice..enjoy

Note:I used a mixture of grated carrots, finely chopped onions & coriander leaves instead of coconut scrapings

Shaadi.com Indian Matrimonials

PIZZA CREPES

PIZZA CREPES/PIZZA DOSA

INGREDIENTS

DOSA BATTER

CAPSICUM-1/2 PIECE O A MEDIUM SIZED ONE
TOMATO-1 SMALL SIZED
ONION-1 SMALL SIZED
CHEESE AS NEEDED
SALT AS NEEDED
PEPPPER POWDER TO SPRINKLE ON TOP 

METHOD

1.CHOP ALL THE VEGGIES VERY FINELY AND GRATE THE CHEESE.KEEP THEM ASIDE.

2.HEAT A DOSA TAWA/CREPE PAN DRIZZLE OIL ,POUR A LADDLE FULL BATTER AND SPRINKLE  A SPOON FULL OR MORE VEGGIES AND TOP IT OF WITH CHEESE,SALT AND PEPPER POWDER.COVER AND COOK.WHEN ONE SIDE IS COOKED FLIP IT OFF AND COOK THE OTHER SIDE TOO.OUR CREPE PIZZA OR PIZZA DOSA IS READY TO SERVE..ENJOY WITH TOMATO SAUCE OR EVEN AS SUCH..  ; ).
  

Shaadi.com Indian Matrimonials

                                                 NON VEG EXPERIMENTS

bengali mustard fish curry ,dahi machl and simple fish fry

pan fried buttermilk chicken

chicken varatyathu

chicken bites with mayo ,tomato sauce ,french fries and onion slices

PRAWNS COOKED WITH MANGOES/KONJUMANGA CURRY

FISH THALI-FISH BIRIYANI,FISH CURRY AND FISH FRY KERALA STYLE

EGG CURRY

SPICY SHREDDED CHICKEN CURRY/KOTHU KOZY

mutton podi masala

chicken curry

pearl spot/karimeen-head curry,mappas and fry

PENNE PASTA

                                                   PENNE PASTA my style

PENNE PASTA 

RECIPE SOURCE:ITALIAN CUISINE
SERVES : 2

INGREDIENT

OLIVE OIL -2tsp
GARLIC-5 pods
ONION-1
CAPSICUM-1
TOMATO(can used canned or diced tomatoes as well) -3 small  ones

OREGANO-1/2 tsp
PEPPER POWDER - 1 - 2 tsp
SALT   &    }
SUGAR      }   as needed

METHOD

1.Cook penne as per packet instructions and keep aside.

2 .Make puree the tomatoes and keep aside.

3.Heat olive oil in a pan add garlic, onion and capsicum ,and sauute till they are cooked well..

4.Add the puree ,and bring it to a boil.Now time to add in the cooked PENNE, salt , sugar, pepper powder and oregano .

5.Give them a good toss.stir and mix well for 2 -3 minutes.

6.Adjust the salt and spice powders.Our PENNE pasta is ready to serve.ENJOY...

Shaadi.com Indian Matrimonials

Bell pepper stir fry

                                       Capsicum poriyal
       

Bell pepper stir fry

I AM A DIE HARD FAN OF CAPSICUM AND I LIKE TO EAT IT  IN COMBINATION WITH ONION AND GARLIC.IF YOUR TASTE IS SAME AS THAT OF MINE , I RECOMMEND  YOU TO TRY THIS RECIPE.ITS  SIMPLE & EASY TO MAKE STIR FRY..

Serves:2
Ingredients

Ginger-1 inch piece
Garlic-5-6pods
Onion-1
Capsicum-1
Salt as needed

For tempering
Oil-1/2 tblsp
 Mustard seeds-1 tsp
Pepper powder-1 tsp

Method:

1.Chop all the veggies and keep aside.

2. Heat oil in a pan , once it's hot add mustard seeds.Allow it to pop up.Then add pepper powder stir for a second.Now add ginger, garlic ,onion and fry for 2 minutes.

3.Add capsicum and cook for 3-4 minutes. (If u don't like it raw cook in a low flame till its done)Check for salt and pepper and adjust accordingly.Our dish is ready to serve.
ENJOY with rice or roti.

Shaadi.com Indian Matrimonials

BANANA WHEAT PANCAKE

         KAELYA MASKAT--PAZAM GOTHAMB DOSA

 This  is a pancake which my granny used to make  whenever she comes to stay with us.She hate wastage of any edible things.So she used to make this pancake for us with black spotted bananas which we hesitated to eat because of the spots on its outer part.Nice aroma of the ghee always tempted us to eat this pancake and in a jiffy the plate will be polished off.So sharing this tricky trick to avoid wastage and to satisfy your sweet tooth with easy peasy cooking with handy ingredients and less efforts.. <3


RECIPE SOURCE-GSB CUISINE
INGREDIENTS

WHEAT FLOUR-1/2 CUP
GRATED JAGGERY-2 TBSP
COCONUT SCRAPINGS- 2 TBSP
BANANA-3 SMALL SIZED
WATER-1/2 cup
GHEE AS NEEDED

:You are free to adjust the measurements of the ingredients..

METHOD

1.POUR ALL THE INGREDIENTS IN A MIXING BOWL  EXCEPT GHEE.BY USING A MASHER/SPOON/BLENDER MIX EVERYTHING AND PREPARE A BATTER HAVING A THICK CONSISTENCY. KEEP ASIDE.

                                          

2.HEAT A DOSA PAN DRIZZLE LITTLE GHEE ,ADD A LADLE FULL OF BATTER ,SPREAD LITTLE (AS WE WANT THICK CREPES).

3. WHEN ONE SIDE IS COOKED, FLIP IT OFF.COOK BOTH SIDES WELL.

 Note:also you are free to drizzle ghee through the sides of the pancake while it is being cooked.You are free to make thick as well as thin /small as well as large pancakes according to your liking..!

4.ONCE IT IS DONE ,TOP IT OFF WITH LITTLE  GHEE  AND SERVE.ENJOY.

AFRICAN AKARA

                               KIDNEY BEANS FRITTERS

AKARA..

RECIPE SOURCE:WWW.KADIRECPES.COM

INGREDIENTS

Kidney beans soaked overnight- 1/3 cup

KIDNEY BEANS

Finely chopped onion -1

Finely chopped green chillies-2

Pepper powder-1/2 tsp

Salt as needed

Oil for deep frying

Method:

1. Soak the beans overnight and next day peel

 Off its skin by washing and rubbing the beans between the hands.

2. Once skin is removed from the beans mash them to a coarse paste using a blender and remove it into a mixing bowl.

3. Into it goes onion, green chillies,pepper powder, salt and mix well.

4. Heat oil in a kadai, once it’s hot add a spoon full of above made batter and deep fry them in medium flame. Drain them on to a paper towel. Serve it with sauce o your choice. Enjoy.. 

Shaadi.com Indian Matrimonials

COCONUT JOLLOF RICE

                            COCONUT JOLLOF RICE

                                       

                                                              

                           

                           

One day when i was just browsing through the internet accidentally i came across the site "kadi recipes",a blog owned by Oumou bah.Once i went through her blog i found it interesting especially Akara,puff puff & Jollof rice and thought of giving it a try.But as all the ingredients were not available at my place ,i modified the recipe according to my ease.Lets see how its been  cooked.

RECIPE SOURCE: www.kadirecipes.com
SERVES:2
INGREDIENTS

FOR SOAKING
BASMATI RICE-1 CUP
SALT -1 TSP
BAY LEAF-1
HOT WATER

FOR SAUTEING
 SUN FLOWER OIL/ANY OIL-1 TBSP
FINELY CHOPPED GARLIC-1 TBSP
ONION-2 MEDIUM SIZED
TOMATO-2 MEDIUM SIZED
TOMATO SAUCE-1 TBSP
CONCENTRATED OR THICK.COCONUT MILK-1/4 CUP

GINGER- 1/2 TBSP
BAY LEAF-1
PEPPER POWDER-1 TSP

MEAT MASALA (EASTERN)- 1 TSP
VEGETABLES OF YOUR CHOICE
 I USED CARROT ONLY-1/2 CUP
COCONUT MILK 1/2 CUP
WATER-1 1/2 CUP
PAPER FOIL TO COVER AND COOK THE RICE

METHOD

1.SOAK RICE IN HOT WATER ALONG WITH 1 BAY LEAF.

2.CHOP ALL THE VEGGIES AND KEEP THEM ASIDE.

3.HEAT OIL IN A DEEP PAN ADD GARLIC SAUTE FOR 2 MINUTES .

4.THEN ADD CHOPPED ONION  AND SAUTE WELL.

5.NOW ADD IN CHOPPED TOMATOES, FRY TILL THEY BECOME MUSHY BY ADDING LITTLE COCONUT MILK..

6.ONCE ITS DONE ADD THE  TOMATO SAUCE AND MIX WELL.

7..NOW GOES IN GINGER,BAY LEAF,PEPPER POWDER,MEAT MASALA & CHOPPED CARROTS.GIVE THEM A TOSS.

8.REMOVE THE BAY LEAF  & ADD THE SOAKED RICE ,ALONG WIT 1 1/2 CUP WATER.MIX WELL.

9.THEN COVER AND COOK  IN MEDIUM FLAME TILL RICE HAS ABSORBED ALL THE LIQUID IN THE PAN,OCCASIONALLY GIVE IT A STIR SO THAT IT WONT BURN.

10.ONCE LIQUID HAS BEEN ABSORBED REMOVE THE LID AND COVER WITH A PAPER FOIL AND COOK TILL RICE GRAINS ARE PROPERLY COOKED.

11. SERVE WITH FISH /MEAT OR A SIMPLE SALAD. ENJOY.

NOTES:
     ORIGINAL RECIPE CALLS FOR
      BOUILLON OR MAGGI CUBES--FOR--MEAT MASALA/CHICKEN OR VEG STOCK CUBES
     TOMATO PASTE(CANNED)--FOR--TOMATO SAUCE
     VEGETABLE OIL/PEANUT OIL--FOR SUN FLOWER OIL
          

VEGETABLE JALFREY

                                                   VEGETABLE JALFREY

VEGETABLE JALFREY

SERVES 2

INGREDIENTS

MIXED VEGETABLES- 1 - 2 CUPS
 I USED
  POTATOES - 2 MEDIUM SIZED
  ONION- 1MEDIUM SIZED
  CARROT-1/2 OF A MEDIUM SIZED ONE
  CAPSICUM-1/2 OF A MEDIUM SIZED ONE
  TOMATO-1  SMALL SIZED
  

OIL-1 TBLSP

CUMIN SEEDS-1 TSP

Spice powders used:

TURMERIC POWDER -1/2 TSP
CHILLI POWDER -1 /2 TSP
SALT AS NEEDED
WATER AS NEEDED TO MAKE
GRAVY ( OPTIONAL)

FOR GRINDING
Cashews-5 or 7

Kasuri methi -1/2 tbsp
ONION-1

Tomato-1
 GARLIC-3 PODS
 GINGER -1"PIECE
 LITTLE WATER/MILK OF YOUR CHOICE OR COCONUT MILK 

METHOD:

1 . CHOP ALL THE VEGETABLES .
                                                

2 . HEAT OIL IN A PAN . ADD CUMIN AND ALLOW IT TO POP UP.THEN ADD ALL INGREDIENTS NEEDED TO MAKE A PASTE ALONG WITH ALL THE SPICE POWDERS AND WATER.BRING IT TO A BOIL.DO A TASTE TEST AND ADJUST THE SPICES.

3. GIVE THEM A GOOD MIX.ONCE IT COOLS DOWN ,MAKE A SMOOTH PUREE.

4.TRANSFER THE ABOVE PURE INTO THE PAN ADD IN CHOPPED VEGGIES , COVER AND COOK TILL VEGETABLES ARE DONE.ONCE VEGETABLES ARE COOKED YOU CAN MAKE THE CURRY DRY .GARNISH WITH CORIANDER LEAVES AND ENJOY..

NOTE:IN THE PICTURE YOU CANNOT SEE CILANTRO AS I WAS NOT HAVING THEM I HAVE NOT USED THEM. .THAT WHY.
  

                                                            OR
5. ADD LITTLE MORE WATER/CREAM/MILK OR COCONUT CREAM AS PER YOUR NECESSITY FOR  MAKING GRAVY , BRING IT TO A BOIL.GARNISH WITH  CORIANDER LEAVES & enjoy....

Shaadi.com Indian Matrimonials

LENTIL DESSERT

                           PANCHAGADAAY/PARIPPPU PAYASAM

RECIPE SOURCE: GSB CUISINE
INGREDIENTS

Chana dal-1/4 CUP                                                     
MUNG dal-1/4 CUP
Crack wheat-1/2 CUP
Ghee-2 TBSP
Cashews-4
Coconut pieces-1-2 TBSP
Jaggery-200 grams
Concentrated coconut milk- 1 CUP
Diluted coconut milk -1 -2 CUPS
Water- 1-2- CUPS

METHOD

 1.Roast the dals and crack wheat in ghee,till nice aroma comes from it.Keep it aside.

READY TO BE ROASTED

2.In the same pan,roast the cashews and coconut pieces in ghee,till they are nicely browned and keep them aside for garnishing.

3.Now let us  make the jaggery syrup.For that take a pan,into it add  grated jaggery along with water and bring it to a boil.Once it turn into a liquid,switch off the flame ,strain the syrup and keep it aside.

4.Now pressure cook the dal and crack wheat for 3 to 4 whistles.Once the pressure releases,check whether the dals especially the chana dal is cooked or not.If not then cook it for another 2 whistles.

5.Once it is all done ,add in the jaggery syrup and boil it well.Then add in the concentrated coconut milk,mix well and switch off the flame.

(IF YOU WANT IT TO KEEP FOR MORE TIME ,YOU CAN BOIL IT WELL)

6.Garnish it with roasted cashews and coconut pieces and enjoy..

Shaadi.com Indian Matrimonials

RIDGE GOURD FRITTERS

                   PEECHINGA FRIES/GOSALYA BALUK

      

RECIPE SOURCE :GSB CUISINE

SERVES:2
MAKES 10-14 FRITTERS

INGREDIENTS

RICE FLOUR-1 1/2 TBLSP
CHILLI POWDER 1/4 TSP
SALT AS NEEDED
RIDGE GOURD-1/2  OF A MEDIUM SIZED ONE

METHOD

1. REMOVE THE THICK VEINS ON THE GOURD .WASH AND THEN CUT THEM INTO THIN CIRCLES.KEEP THEM ON THE PAPER TOWEL SO AS TO MAKE THEM DRY.

ridge gourd circles

2.HEAT OIL IN A KADAI .WHILE OIL GETS HOT WE CAN PREPARE THE DRY BATTER.

3.NOW IN A PLATE TAKE ALL 3 DRY INGREDIENTS MIX THEM WITH A SPOON.DRY BATTER IS READY WHEREAS THE OIL WILL BE HOT BY NOW...

dry dip 

4.TAKE EACH GOURD CIRCLES DIP BOTH SIDES INTO THE DRY DIP THAT WE HAVE MADE AND DROP THEM INTO THE HOT OIL.FRY 4/5 AT A TIME.TRANSFER THE FRIED ONES ON TO A PAPER TOWEL.OUR FRITTERS ARE READY TO SERVE.                              

                                         

NOTE-CAN HAVE THEM AS A SNACK /WITH TEA/COFFEE/WITH RICE TOO...ENJOY.

Shaadi.com Indian Matrimonials

POTATO PICKLE

                                URULAKIZANGU ACHAR

POTATO PICKLE

RECIPE SOURCE: GSB CUISINE
INGREDIENTS

POTATO-2 MEDIUM SIZED
OIL FOR DEEP FRYING

TAMARIND JUICE-1/3 CUP
SALT AS NEEDED
CHILLI POWDER-1 TSP
ASA fOETIDA/HING  AS NEEDED

FOR TEMPERING
OIL-2 TSP
MUSTARD SEEDS/SARSON/KADUKU/SASAM-1 TSP

METHOD:

1.CHOP THE POTATOES INTO THIN STRIPS.SPRINKLE LITTLE SALT OVER THEM.KEEP THEM ASIDE FOR FEW SECONDS AND THEN DEEP FRY THEM.KEEP THEM ASIDE.

2.EXTRACT TAMARIND JUICE BY ADDING WATER .TRANSFER IT INTO A BOWL.INTO IT ADD NEEDED AMOUNT OF SALT,CHILLI POWDER AND HING.MIX WELL.GRAVY IS READY.

3.NOW HEAT OIL IN  A KADAI ,ADD MUSTARD SEEDS AND ALLOW THEM TO POP UP.ONCE IT'S DONE ADD THIS SEASONING/TADKA INTO THE ABOVE MADE GRAVY.

4.STIR WELL.

5.NOW ADD THE DEEP FRIED POTATO STRIPS INTO THE GRAVY.

6.BRING THEM TO BOIL.ADJUST THE SALT.

7.OUR PICKLE IS READY TO BE SERVED WITH RICE/IDLI/DOSA..ENJOY..!

Shaadi.com Indian Matrimonials

GINGER COOKED WITH CURD AND COCONUT MILK

                   ALLAE/INJI PACHADI

Serves-2

Cuisine: GSB,granny's recipes
INGREDIENTS

Finely chopped ginger-1 tbsp
Salt as needed
Finely chopped green chilly-1

Tamarind ,a small piece
Curd-1/4 cup
Coconut milk-1/4 cup

FOR TEMPERING
Oil-2 tsp
Mustard seeds-1 tsp
Cumin seeds-1 tsp
Curry leaves-1 sprig

METHOD

1.Take ginger and green chilly in a bowl,into it add salt and tamarind.Mix everything well and keep it aside.

2.Pour coconut milk(concentrated)into the above mixture and mix well.Then add in the curd(beat the curd well so that it will be lump free).

3.Now lets us do the tempering.For that,heat oil in a pan ,once it is hot add in the mustard and cumin seeds and allow them to pop up.Then add the curry leaves,give it a good mix and switch off the flame.Add this into the above made curry.Adjust the seasonings.Our dish is ready to be served along side rice or idly.

Bread fritters

                                               Bread pakoda

                                   

Makes 4 slices of fritters

Ingredients

Bread - 2 slices

Chickpea flour /kadala maav/Besan-2 tbsp

Rice flour-1 tbsp

All purpose flour(maida)-1 tbsp

Salt as needed

A pinch of hing/asa foetida

A pinch of baking powder

Chilly powder-1/4 tsp

Turmeric powder-1/4 tsp

Carom seeds/ajwain a pinch

Water as needed 

Oil for deep frying

Method

1. Slice the bread into triangle shapes. Keep them aside

2. Now lets make the batter.

3. For that in a mixing bowl add all the dry ingredients and give it a good mix.

4. Now add water carefully, little by little.

 Note: batter should not be too thin, as it has to coat the bread slices well. So be careful while adding water.

5. Once batter is ready, heat oil in a kadai, dip each slice in batter and then drop them into the oil and deep fry till they attain a golden color.

6. Drain them onto paper towels. Enjoy with a hot cup of tea..

Note: If batter is remaining in the bowl just finely chop cabbage/onions/veggies of your choice,Add them into the batter, give it a good mix and deep fry a spoon full and make tasty pakoras/pakodas/fritters/bhajjas of your choice.