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Monday, 25 August 2014

EGG COOKED ON POTATO FINGERS

SALI PER EEDU(SALI-POTATO ,PER EEDU-EGG)EGG COOKED ON POTATO FINGERS

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...

9. YOU CAN SERVE WITH TOASTED BREAD....

10.ENJOY..

SALI PER EEDU SERVED WITH  BUTTER TOASTED BREAD

COMPLETE BREAKFAST
SALI PER EEDU BREAD JAM AND OMELLETTE

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POTATO TOMATO CURRY

VRAT KI ALOO TOMATO KI CURRY(FASTING DAY DELICACY-NO ONION,GARLIC & MASALAS)
POTATO TOMATO CURRY/URULA KIZANGU TOMATO CURRY/KUK &TOMATO UMMAN

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.

7.ENJOY WITH POORI /CHAPATHY OF YOUR CHOICE.:)


POTATO TOMATO CURRY


















POORI SERVED WITH ALOO TOMATO KI SABZI AND PLANTAIN PATTICES

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Sunday, 24 August 2014

GHEE RICE

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....

9.ENJOY..


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PEARLSPOT FRY

KERALA STYLE KARIMEEN (PEARLSPOT) FRY

SERVES 1

RECIPE SOURCE:KERALA CUISINE(TO EXPERIENCE THE WARMTH OF GREENARY  CLICK THIS LINK -http://manjuvinodztravelogue.blogspot.in/2015/02/blog-post.html)

INGREDIENTS

KARIMEEN/PEARLSPOT-1
OIL FOR SHALLOW FRYING-2 TBSP

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 (DINCHAK)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...

9.ENJOY



KARIMEEN FRY



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Aloo chat- 2

                                                 Aloo chat{potato delicacy}

Serves:2

Ingredients

Potatoes/aloo/kuuk-3/4 medium sized
 (cooked peeled and mashed)

White pea/Patani/atano-1/2  cup
(Pressure cooked)

Spice powders

Chilli powder/mulagu podi - 1/2 tsp
Turmeric powder/ manjal podi/haldi-1/2 tsp
Coriander powder/ dhania powder-1tsp
Chat masala-1tsp
Dry mango powder/amchur powder-1tsp
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-4tblsp

Bhujjia/ sev/koro/small pieces of crunchy noodles are from chicken pea flour  of your  and flavour -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.

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

Enjoy

Aloo chaat

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Friday, 22 August 2014

millet CAKE-SAVOURY

STEAMED RAGI(Finger millet or fox millet) CAKE/RAGI PUTTU/NACHONYA PUUT

Serves: 2
Kerala cuisine

Ingredients                                       


Ragi powder-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








RAGI STEAM CAKE




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Tuesday, 19 August 2014

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..  ; ).
  



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Monday, 18 August 2014


                                                 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

RECIPE SOURCE:ITALIAN CUISINE
SERVES : 2

INGREDIENT

OLIVE OIL -2tsp
GARLIC-5 pods
ONION-1
CAPSICUM-1
TOMATO -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 out of tomatoes and keep aside.

3.Heat olive oil in a pan add garlic and sauté for a minute.

4.Add onion and capsicum toss well .

5.Add the puree , cooked PENNE, salt , sugar, pepper powder and oregano .

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

7.Adjust the salt and spice powder.

8.Our PENNE pasta is ready to serve...

9.ENJOY...

PENNE PASTA 

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Bell pepper stir fry

Capsicum/bell pepper stir fry
(poriyal/maezkuvaratty/ukkari/subzi/bhujia)

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.
Add capsicum and cook for 3-4 minutes. (If u don't like it raw cook in a low flame till its done)Our dish is ready to serve...
ENJOY...


Bell pepper stir fry



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Saturday, 16 August 2014

BANANA WHEAT PANCAKE

BANANA WHEAT PANCAKE/CREPES--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/CREPE PAN DRIZZLE LITTLE GHEE ,ADD A LADLEFUL 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 likings..!!!

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

5.ENJOY.. :)


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AFRICAN AKARA

AFRICAN AKARA/KIDNEY BEANS FRITTERS

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.

5. Enjoy.. :)



AKARA..
For  African recipes use the link below

African jollof rice recipe:
http://manjuvinodzkitchen.blogspot.in/2014/08/jollof-rice-one-day-when-i-was-just.html


If you too have African recipes that can be made in an Indian kitchen do share it here.. :)

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Friday, 15 August 2014

COCONUT JOLLOF RICE

 COCONUT JOLLOF RICE

                             One day when i was just browsing through the internet accidently i came across the site "kadi recipes",an african 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 avaliable 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
CON.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 ONION SAUTE

5.AGAIN AND ADD TOMATOES, FRY TILL THEY BECOME MUSHY BY ADDING 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
     BOULLION OR MAGGI CUBES--FOR--MEAT MASALA
     TOMATO PASTE(CANNED)--FOR--TOMATO SAUCE
     VEGETABLE OIL/PEANUT OIL--FOR SUN FLOWER OIL

COCONUT JOLLOF RICE 

COCONUT JOLLOF RICE  SERVED WITH SALAD





Monday, 11 August 2014

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
  GINGER - 1 INCH PIECE
  GARLIC-3 PODS
OIL-1 TBLSP
CUMIN SEEDS-1 TSP
TURMERIC POWDER -1/2 TSP
CHILLI POWDER -1 /2 TSP
CORIANDER POWDER -1 - 2 TSP
SALT AS NEEDED
WATER AS NEEDED TO MAKE
GRAVY ( OPTIONAL)

FOR GRINDING

   ONION-1
  GARLIC-3 PODS
  GINGER -1"PIECE
  LITTLE WATER

METHOD:

1 . CHOP ALL THE VEGETABLES .MAKE A SMOOTH PASTE USING THE INGREDIENTS GIVEN UNDER GRINDING.

Chopped vegetables


Smooth paste 





2 . HEAT OIL IN A PAN . ADD CUMIN AND ALLOW IT TO POP UP.THEN ADD GINGER, GARLIC & SMOOTH PASTE AND SAUTE TILL OIL SEPARATES.

3.ONCE IT'S DONE ADD TOMATO & SAUTE FOR A MINUTE.THEN GOES IN ALL THE VEGETABLES ALONG WITH SPICE POWDERS. GIVE THEM A GOOD MIX.

4.ADD LITTLE WATER , 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..😉😃

ELSE ADD LITTLE MORE WATER AS PER YOUR NECESSITY FOR GRAVY , BRING IT TO A BOIL.GARNISH WITH CILANTRO/ CORIANDER LEAVES & enjoy....


VEGETABLE JALFREY


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LENTIL DESSERT

PANCHAGADAAY/PARIPPPU PAYASAM/LENTILS COOKED IN JAGGERY AND COCONUT MILK/DAL KA KHEER





RECIPE SOURCE: GSB CUISINE

INGREDIENTS

CHANNA DAL-1/4 CUP                                                     
MOONG 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 CASHEWS AND COCONUT PIECES IN GHEE,TILL THEY ACHIEVE GOLDEN BROWN  CO LOUR..KEEP IT ASIDE.

3.NOW MAKE THE JAGGERY SYRUP .TAKE A PAN ADD IN THE JAGGERY AND WATER AND BRING IT TO BOIL.ONCE JAGGERY PIECES  HAS TURNED INTO  LIQUID.SWITCH OFF THE FLAME.STRAIN THE SYRUP AND KEEP IT ASIDE.

4.NOW PRESSURE COOK THE ROASTED DALS AND CRACK WHEAT IN DILUTED COCONUT MILK .ONCE IT IS COOKED  ADD IN THE JAGGERY SYRUP AND BRING IT TO A BOIL.AT THIS POINT ADD IN THE CONCENTRATED COCONUT MILK ,STIR ONCE AND SWITCH OFF THE FLAME.

5.GARNISH IT WITH ROASTED CASHEWS AND COCONUT PIECES..ENJOY..


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Sunday, 10 August 2014

RIDGE GOURD FRITTERS

RIDGE GOURD FRITTERS/TURAYI FRIES/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 NEEDED TO DEEP FRY THE CIRCLES.WHILE OIL GETS HOT WE CAN PREPARE THE DIP.

3.NOW IN A PLATE TAKE ALL 3 DRY INGREDIENTS MIX THEM WITH A SPOON.DRY DIP IS READY.OIL WILL BE HOTBY 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.. :)

ridge gourd fritters




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POTATO PICKLE

KUKA edgaey/URULAKIZANGU ACHAR/ALOO KA 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..!

POTATO PICKLE

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