Ingredients
----------------
Long brinjals 2
Black peppercorns 10
Cumin seeds 1 tbsp
Whole dry red chillies 2
Curry leaves 10
Fennel seeds (saunf) 1 tbsp
Split Bengal gram (chana dal) 1 tbsp
Rice 1 tbsp
Salt to taste
Turmeric powder 1/4 tbsp
Tamarind pulp 1 tbsp
Semolina (rawa/suji) 1 cup
Oil for fry
Method
----------
Dry roast cumin seeds, black peppercorns, fennel seeds, whole red chillies, curry leaves, split Bengal grams and rice.
Halve the brinjals and then quarter them vertically. Put the pieces in a bowl, add salt and turmeric power and mix.
Cool the roasted spices, add tamarind pulp and a little water and grind to a smooth paste. Add the paste to the brinjals and mix well.
Heat oil in a pan.
Mix semolina and salt in a plate. Roll the brinjal pieces in this mixture and deep fry till golden and crisp. Drain and place them on an absorbent paper.
Serve hot.
Ingredients
------------------
50 grams red chilli
50 grams coriander seeds
25 grams cumin seeds
25 grams black pepper
25 grams cinnamon
25 grams clove
4-5 black cardamom
25 grams dry mango powder
10 grams fennel seeds
1 tbsp turmeric powder
Method
------------
Roast all the ingredients separately. When cool, grind it. Shift them and mix dry mango powder, turmeric powder and fill in the bottle.
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50 grams red chilli
50 grams coriander seeds
25 grams cumin seeds
25 grams black pepper
25 grams cinnamon
25 grams clove
4-5 black cardamom
25 grams dry mango powder
10 grams fennel seeds
1 tbsp turmeric powder
Method
------------
Roast all the ingredients separately. When cool, grind it. Shift them and mix dry mango powder, turmeric powder and fill in the bottle.
Ingredients
-----------------
1 tbsp oil
1 chopped onion
1/2 tbsp cumin seeds
1 pinch garam masala whole(cloves,cinammon,cardamon,bay leaf)or powder(optional)
4 piece garlic chopped
1 tbsp ginger garlic paste
1 pound mushroom
1 pinch pepper powder
1/2 tbsp red chilli
1/2 tbsp coriander pdr
1/2 tbsp cumin pdr
Salt to taste
1 green chilli chopped
1 tomato chopped
1 pinch turmeric powder
Chopped coriander leaves
Method
----------
Heat oil in a pan, add garam masala, cumin seeds, chopped garlic, chopped onion, turmeric and salt. Fry for few mints. then add ginger garlic paste, curry leaves and green chilli, Tomato and cook for few mints.
Then add Mushroom, Cumin powder, coriander powder, red chilli powder and pepper powder. Cook till the moisture evaporates and dry, then garnish with coriander leaves.
Ingredients
----------------
Capsicum 1 (cut like cube size)
Coriander leaves chopped
Oil 1 tbsp
Cumin seeds 1 tbsp
Dry red chilli 4
Onion 1 small
Turmeric powder 1/4 tbsp
Red chilli powder 2 tbsp
Jagary 1 tbsp
Salt to taste
Method
-----------
In a hot pan add oil and all the above ingredients except capsicum and coriander leaves. fry these for few mints and grind these ingredients to fine paste.
Then In a hot pan add oil, 1 tbsp cumin seeds and Capsicum fry for few mints, add grinded masala and boil it. finally add capsicum leaves.
Serve with Chapati, Naan or rice.
----------------
Capsicum 1 (cut like cube size)
Coriander leaves chopped
Oil 1 tbsp
Cumin seeds 1 tbsp
Dry red chilli 4
Onion 1 small
Turmeric powder 1/4 tbsp
Red chilli powder 2 tbsp
Jagary 1 tbsp
Salt to taste
Method
-----------
In a hot pan add oil and all the above ingredients except capsicum and coriander leaves. fry these for few mints and grind these ingredients to fine paste.
Then In a hot pan add oil, 1 tbsp cumin seeds and Capsicum fry for few mints, add grinded masala and boil it. finally add capsicum leaves.
Serve with Chapati, Naan or rice.
Ingredients
----------------
2 Potato(boil and smash)
1/2 tbsp mustard seeds
curry leaves little
2 big Onion chopped
2 Green chilli chopped
1 small tomato chopped
3-4 tbsp Red chilli powder
1/2 tbsp of turmeric powder
1/4 tbsp of garam masala(optional)
1 tbsp ginger garlic paste(optional)
2 tbsp Oil
Salt to taste
Method
------------
In a hot pan add oil, mustard seeds, curry leaves and Onion fry until color changes.
Add green chilli and turmeric powder, ginger garlic paste, tomato, red chilli powder, garam masala and salt fry for few mints.
Then add boiled and smashed potato and mix well and boil it by adding very little water.
Ingredients
----------------
1 tsp Cumin seeds
Curry leaves
1 tsp Mustard seeds
Oil to fry
5 Red chilli
1 Small Onion chopped
1/4 cup Tamarind juice
1 tsp Urad dal
Salt to taste
Method
----------
Pour oil in a pan. Put the onion and fry it for 2 min.
Then put the red chili and fry it.
Grind the onion, red chili, cumin seeds, tamarind, Salt.
Pour oil in a pan and add mustard seeds & urad dal, after popped put curry leaves.
Then pour the grinded mixture into it. Cook for five min.
Serve with Idli, Dosa.
----------------
1 tsp Cumin seeds
Curry leaves
1 tsp Mustard seeds
Oil to fry
5 Red chilli
1 Small Onion chopped
1/4 cup Tamarind juice
1 tsp Urad dal
Salt to taste
Method
----------
Pour oil in a pan. Put the onion and fry it for 2 min.
Then put the red chili and fry it.
Grind the onion, red chili, cumin seeds, tamarind, Salt.
Pour oil in a pan and add mustard seeds & urad dal, after popped put curry leaves.
Then pour the grinded mixture into it. Cook for five min.
Serve with Idli, Dosa.
Ingredients
------------------
1 cup sooji/rava/semolina/cream of wheat
pinch chopped ginger
1 green chilli finely chopped
1 chopped onion
1 tbsp cumin seeds
Ghee,butter or oil
1/4 cup maida
1/2tbsp black pepper crushed
1 cup rice flour
Pinch of hing
salt to taste
Method
-----------
mix all ingredients as shown add water (or buttermilk) and make thin batter and sprinke over hot griddle if it is not a non stick pan , spray non-stick spray ,wipe clean and sprinkle the batter and apply butter or oil serve hot with pickle, chutney.
------------------
1 cup sooji/rava/semolina/cream of wheat
pinch chopped ginger
1 green chilli finely chopped
1 chopped onion
1 tbsp cumin seeds
Ghee,butter or oil
1/4 cup maida
1/2tbsp black pepper crushed
1 cup rice flour
Pinch of hing
salt to taste
Method
-----------
mix all ingredients as shown add water (or buttermilk) and make thin batter and sprinke over hot griddle if it is not a non stick pan , spray non-stick spray ,wipe clean and sprinkle the batter and apply butter or oil serve hot with pickle, chutney.
Labels:
Dosa
0
comments
Serve it with Chutney or Ghee and sugar.
Ingredients
-----------------
Rice 2 cups
Urad dal 1/2 cup
Methi seeds 1 tbsp
Cooked rice 1/4 cup (optional)
Method
-------------
Soak all these ingredients for 5 hrs, Except Cooked rice.
Then grind these ingredients by adding little water,cooked rice and salt. add half tbsp of sugar, pinch of east and then mix well. Keep aside for 7 to 8 hrs at night in warm place for fermentation. Heat pan or Griddle with Little Ghee or oil. Spread the mix on pan in circular motion to make thin dosa.
Dosa batter after fermentation.
Ingredients
------------------
3 Tomato
1 small Onion
4 Green chilli
Small Piece of Ginger chopped
Coriander leaves chopped
Salt for taste
1 tbsp Red chilli powder
Pinch of garam masala
1 tbsp Sambar powder(optional)
For Tempering
----------------
2 tbsp Oil
1 tbsp Mustard seeds
1/4 tbsp Cumin seeds
3 garlic chopped
1/2 tbsp Urad dal
1/4 tbsp Turmeric powder
Pinch of Asofoetida
1 dry Red chilli
Curry leaves
Method
------------
In a Hot pan add oil and all tempering ingredients.
Then add Onion fry for few mints, add green chilli, ginger fry for few mints. add tomato and salt boil for 10 mints with lid closed.
Add water, red chilli powder, garam masala and sambar powder for 10 mints.
Then Garnish with coriander leaves.
Ingredients
-----------------
3 Egg(boiled)
1 Onion
2 Green chilli
1 Big tomato
1/4 tbsp turmeric powder
1 tbsp red chilli powder
1/4 tbsp garam masala
1/2 tbsp mustard seeds
1/2 tbsp Ginger garlic paste
2 Garlic chopped
Coriander leaves chopped
2 tbsp oil
salt
Method
------------
In a hot pan add oil, mustard seeds, garlic, onion fry till color changes. Add green chilli, turmeric powder, ginger garlic paste fry few mints.
Then add tomato, red chilli powder, garam masala, salt fry for 5 mints, add boiled egg keep the flame in low medium for few mints. Turn off the gas and garnish it with coriander leaves.
Ingredients
------------------
1 cup sooji/cream of wheat/semolina/upma ravva
1/2 tsp mustard seeds
1 tbsp channa dal
1 tbsp Urad dal
1 tbsp grated ginger
3 green chilies finely chopped
5-6 curry leaves
ENO Fruit Salt – 2 tsp(or baking soda)
2 carrots grated or chopped
Fresh coriander leaves
2 tbsps grated fresh coconut(optional)
salt to taste
1 cup well beaten thick curd
1/4 cup water
2 tbsps roasted cashewnuts (optional)
1 Tomato thinly sliced
Pinch of Asofoetida (Hing)
1 dry red chilli
1 tbsp ghee or oil
Method
-------------
1 Heat ghee or Oil in a pan add the mustard seeds and once they splutter, add the Asofoetida, dry red chilli, chana dal, urad dal, curry leaves and saute till the dal turns golden brown.
2 Immediately add the ravva and on low to medium heat stir fry the rava constantly for 3 mts.
Keep roasting Sooji until a nice fragrant smell comes or you see the Sooji turning light brown. Do Not Burn the Sooji. Take off heat and cool.
3 In another bowl Add grated carrot, coriander leaves, grated coconut, curd, green chillis, ginger and salt and mix well.
4 Pour curd mixture into the cooled Sooji and mix.
5 Add Water a little at a time and keep mixing until there are no lumps visible. Let this sit for atleast half an hour.
6 Add ENO Fruit Salt and mix well. The mixture should foam up.
7 Grease idli plates. Place a roasted cashewnut, sliced tomato, coriander leaves on each of the greased idli plates and pour the rava batter over the cashewnut.
8 Steam the rava idlis on medium flame for around 15 mts. Turn off heat and let it sit for 5 mts. Remove the rava idlis carefully with a spoon and serve hot with chutney of your choice.
Note:
You can add vegetables of your choice like peas, beans and capsicum.
------------------
1 cup sooji/cream of wheat/semolina/upma ravva
1/2 tsp mustard seeds
1 tbsp channa dal
1 tbsp Urad dal
1 tbsp grated ginger
3 green chilies finely chopped
5-6 curry leaves
ENO Fruit Salt – 2 tsp(or baking soda)
2 carrots grated or chopped
Fresh coriander leaves
2 tbsps grated fresh coconut(optional)
salt to taste
1 cup well beaten thick curd
1/4 cup water
2 tbsps roasted cashewnuts (optional)
1 Tomato thinly sliced
Pinch of Asofoetida (Hing)
1 dry red chilli
1 tbsp ghee or oil
Method
-------------
1 Heat ghee or Oil in a pan add the mustard seeds and once they splutter, add the Asofoetida, dry red chilli, chana dal, urad dal, curry leaves and saute till the dal turns golden brown.
2 Immediately add the ravva and on low to medium heat stir fry the rava constantly for 3 mts.
Keep roasting Sooji until a nice fragrant smell comes or you see the Sooji turning light brown. Do Not Burn the Sooji. Take off heat and cool.
3 In another bowl Add grated carrot, coriander leaves, grated coconut, curd, green chillis, ginger and salt and mix well.
4 Pour curd mixture into the cooled Sooji and mix.
5 Add Water a little at a time and keep mixing until there are no lumps visible. Let this sit for atleast half an hour.
6 Add ENO Fruit Salt and mix well. The mixture should foam up.
7 Grease idli plates. Place a roasted cashewnut, sliced tomato, coriander leaves on each of the greased idli plates and pour the rava batter over the cashewnut.
8 Steam the rava idlis on medium flame for around 15 mts. Turn off heat and let it sit for 5 mts. Remove the rava idlis carefully with a spoon and serve hot with chutney of your choice.
Note:
You can add vegetables of your choice like peas, beans and capsicum.
Ingredients
----------------
Gray Prawns 500 gm
Natural Yogurt 1/4 Cup
Garam Masala 1 tsp
Garlic Paste 1 tsp
Ginger Paste 1 tsp
Lemon 1 medium size
Turmeric Powder 1 tsp
Salt a pinch or according to taste Red Chilly Powder 1 tsp
dhaniya-zeera powder 1/2 tsp
Butter 1 tbsp
Method
--------------
Wash the prawns. Remove shell and black string from the prawns.
Mix Prawns with turmeric powder, salt and juice of 1 lemon. Keep it aside for 15 minutes.
Mix Yogurt, Garlic Paste, Ginger Paste, Garam Masala, Chilly Powder and dhaniya-zeera powder into a bowl and mixed with prawns. Marinate the prawns for 2/3 hours.
Roast the prawns in Barbecue Grill.
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Gray Prawns 500 gm
Natural Yogurt 1/4 Cup
Garam Masala 1 tsp
Garlic Paste 1 tsp
Ginger Paste 1 tsp
Lemon 1 medium size
Turmeric Powder 1 tsp
Salt a pinch or according to taste Red Chilly Powder 1 tsp
dhaniya-zeera powder 1/2 tsp
Butter 1 tbsp
Method
--------------
Wash the prawns. Remove shell and black string from the prawns.
Mix Prawns with turmeric powder, salt and juice of 1 lemon. Keep it aside for 15 minutes.
Mix Yogurt, Garlic Paste, Ginger Paste, Garam Masala, Chilly Powder and dhaniya-zeera powder into a bowl and mixed with prawns. Marinate the prawns for 2/3 hours.
Roast the prawns in Barbecue Grill.
Ingredients
-----------------
For sambar:
Moong dal - 1/2 cup
Thoor dal - 1/4 cup
Drumsticks( cut into 2 inch pieces) - 1/4 cup
Carrot (cut into 1/2 inch pieces) - 1
Medium size brinjal (cut into 1/2 inch pieces) - 1
Potato (cut into 1/2 inch pieces) - 1
Green chillies - 3
Tomato - 1 big size
Onion - 1 Medium size
Coriander powder - 1 tsp
Chilli powder - 1 tsp
Turmeric powder - 1/4 tsp
Garam masala -1/4 tsp (optional)
sambar powder - 1 tsp (optional)
Salt for taste
For seasoning:
Oil - 2 tblsp
Dry Red chilli -1
Chopped onion - 1
Mustard seeds - 1tsp
Urad dal - 1/2tsp
Curry leaves
For Idli:
Urad dal - 1 cup
Idli rice - 2 cups
1 tbsp Methi seeds
Salt to taste
1/2 tbsp Sugar(optional)
Method
-------------
For Sambar
Fry the moong dal in a pan for 6-7 mts.
Add the thoor dal, vegetables, chopped tomato, chopped onion, green chillies.
Pressure cook them till the vegetables are cooked( do not overcook the vegetables)
Then open the pan & add coriander powder,chilli powder,turmeric powder, salt & cook for 5 mts.
Now, in a tempering vessel pre-heat the oil & splutter the mustard seeds, urad dal, red chilli, curry leaves. Add the onion & fry till gloden brown & add this to the sambar.
keep the sambar aside
For Idli:
Rinse and soak the rice, Methi seeds and dal seperately in water for about 5 hours.
Then grind it adding water in steps to form a thick batter.
Add salt and sugar mix well, keep it aside (to get sour)for 12 hours.
Grease idli plates with a drop of oil in each idli mould and spread the batter over the entire mould.
Heat 2 cups of water in a large vessel or pressure cooker and place the filled idli plates and cover with lid. Heat in high for about 20 minutes.
Remove the plates from the vessel and remove the idlis.
-----------------
For sambar:
Moong dal - 1/2 cup
Thoor dal - 1/4 cup
Drumsticks( cut into 2 inch pieces) - 1/4 cup
Carrot (cut into 1/2 inch pieces) - 1
Medium size brinjal (cut into 1/2 inch pieces) - 1
Potato (cut into 1/2 inch pieces) - 1
Green chillies - 3
Tomato - 1 big size
Onion - 1 Medium size
Coriander powder - 1 tsp
Chilli powder - 1 tsp
Turmeric powder - 1/4 tsp
Garam masala -1/4 tsp (optional)
sambar powder - 1 tsp (optional)
Salt for taste
For seasoning:
Oil - 2 tblsp
Dry Red chilli -1
Chopped onion - 1
Mustard seeds - 1tsp
Urad dal - 1/2tsp
Curry leaves
For Idli:
Urad dal - 1 cup
Idli rice - 2 cups
1 tbsp Methi seeds
Salt to taste
1/2 tbsp Sugar(optional)
Method
-------------
For Sambar
Fry the moong dal in a pan for 6-7 mts.
Add the thoor dal, vegetables, chopped tomato, chopped onion, green chillies.
Pressure cook them till the vegetables are cooked( do not overcook the vegetables)
Then open the pan & add coriander powder,chilli powder,turmeric powder, salt & cook for 5 mts.
Now, in a tempering vessel pre-heat the oil & splutter the mustard seeds, urad dal, red chilli, curry leaves. Add the onion & fry till gloden brown & add this to the sambar.
keep the sambar aside
For Idli:
Rinse and soak the rice, Methi seeds and dal seperately in water for about 5 hours.
Then grind it adding water in steps to form a thick batter.
Add salt and sugar mix well, keep it aside (to get sour)for 12 hours.
Grease idli plates with a drop of oil in each idli mould and spread the batter over the entire mould.
Heat 2 cups of water in a large vessel or pressure cooker and place the filled idli plates and cover with lid. Heat in high for about 20 minutes.
Remove the plates from the vessel and remove the idlis.
Labels:
Daals/Sambar
0
comments
Ingredients
-----------------
Prawn - 500 gms
Oil 2 tsp
Cumin powder 1/2 tsp
Ginger Garlic paste 1 tsp
Clove - 3
Cinnamon stick 1
Cardamon 2
Onions 2 medium chopped
Tomatoes 2 medium chopped
Green chilli 2 chopped
Salt to taste
Turmeric 1/4 tbsp
Chilli powder 2 tsp
Coriander powder 1 tsp
Garam masala 1/2 tbsp
Tomato paste 1 tbsp(optional)
Water little
Coconut Milk - 100 ml(optional)
Coriander leaves chopped
Method
-------------
Clean the prawns and let it drain.
Heat a pan with oil, then add cloves, cinnamon, cardamon Fry for 1 min.
Then add finely chopped onions and green chilli. Sauté till they turn pink. then add the ginger garlic paste to the oil stir well. Add salt and turmeric, red chili powder, Coriander powder, cumin powder, garam masala. Simmer for 5 mins. Then add tomatoes and tomato paste and stir add littile water, Fry till they become mushy. Let it boil for 10 mins, Then add the prawns, Fry on high flame till they are well mixed. Water will come out of the prawns, fry till it evaporates. Bring to boil. by when the water will go down to 100 ml. It depends on the thickness you want in the gravy. Then finally add the thick coconut milk and bring to boil.
Garnish with coriander leaves. Serve with pooris.
This can be done without adding the coconut milk too.
-----------------
Prawn - 500 gms
Oil 2 tsp
Cumin powder 1/2 tsp
Ginger Garlic paste 1 tsp
Clove - 3
Cinnamon stick 1
Cardamon 2
Onions 2 medium chopped
Tomatoes 2 medium chopped
Green chilli 2 chopped
Salt to taste
Turmeric 1/4 tbsp
Chilli powder 2 tsp
Coriander powder 1 tsp
Garam masala 1/2 tbsp
Tomato paste 1 tbsp(optional)
Water little
Coconut Milk - 100 ml(optional)
Coriander leaves chopped
Method
-------------
Clean the prawns and let it drain.
Heat a pan with oil, then add cloves, cinnamon, cardamon Fry for 1 min.
Then add finely chopped onions and green chilli. Sauté till they turn pink. then add the ginger garlic paste to the oil stir well. Add salt and turmeric, red chili powder, Coriander powder, cumin powder, garam masala. Simmer for 5 mins. Then add tomatoes and tomato paste and stir add littile water, Fry till they become mushy. Let it boil for 10 mins, Then add the prawns, Fry on high flame till they are well mixed. Water will come out of the prawns, fry till it evaporates. Bring to boil. by when the water will go down to 100 ml. It depends on the thickness you want in the gravy. Then finally add the thick coconut milk and bring to boil.
Garnish with coriander leaves. Serve with pooris.
This can be done without adding the coconut milk too.
Ingredients
----------------
1/2 cup toor daal
1 tbsp sambar powder
1/2 tbsp jaggery
1/4 tbsp tamarind extract
A pinch asafoetida
A pinch turmeric
3 green chilies (optional)
3 string coriander leaves
4 curry leaves
1/2 tea spn mustard seeds
1 red chili
Salt
1 tbsp Oil
Method
-------------
Cook daal with turmeric. Take out the juice of tamarind (or dilute tamarind extract) in 1 cup water. Add jaggery, green chillies and cook till jaggery melts completely. Add daal, sambar powder, salt, chopped coriander, curry leaves and cook for another 3-4 mins.
Heat oil and add mustard seeds. When they start popping, add asafoetida, red chilies cut into 2-3 pieces. Add this seasoning to the daal and mix well. Serve hot with rice.
----------------
1/2 cup toor daal
1 tbsp sambar powder
1/2 tbsp jaggery
1/4 tbsp tamarind extract
A pinch asafoetida
A pinch turmeric
3 green chilies (optional)
3 string coriander leaves
4 curry leaves
1/2 tea spn mustard seeds
1 red chili
Salt
1 tbsp Oil
Method
-------------
Cook daal with turmeric. Take out the juice of tamarind (or dilute tamarind extract) in 1 cup water. Add jaggery, green chillies and cook till jaggery melts completely. Add daal, sambar powder, salt, chopped coriander, curry leaves and cook for another 3-4 mins.
Heat oil and add mustard seeds. When they start popping, add asafoetida, red chilies cut into 2-3 pieces. Add this seasoning to the daal and mix well. Serve hot with rice.
Ingredients
--------------------
Ripe Mango-1
Sugar-1/4 cup
Curd-1 cup
Ice Cubes-3
Elaichi Powder-A pinch
Safron
Method
-------------
Take Out the purl of ripe Mango.
Take a juicer jar and transfer this mango pulp into it.
Now add curd, sugar, elachi powder and ice cubes and blend it till smooth.
Now transfer this lassi into a bowl and garnich with Saffron.
--------------------
Ripe Mango-1
Sugar-1/4 cup
Curd-1 cup
Ice Cubes-3
Elaichi Powder-A pinch
Safron
Method
-------------
Take Out the purl of ripe Mango.
Take a juicer jar and transfer this mango pulp into it.
Now add curd, sugar, elachi powder and ice cubes and blend it till smooth.
Now transfer this lassi into a bowl and garnich with Saffron.
Labels:
Beverages
0
comments
Ingredients
----------------
2 cups bombay rava
1 cup sugar
½ cup ghee
3 cloves(optional)
2 cardamons powdered
½ cup raisins
½ cup cashewnuts chopped
Carnation evaporated milk as required(optional)
Method
-------------
Dry roast the rava till golden brown. Powder the sugar along with cloves, cardamom, and cinnamon.
In a pan, mix rava, sugar, and nuts. Heat ghee in a pan on a slow fire. When the ghee becomes hot add the rava mixture to the ghee and stir for 1 to 2 minutes, then add evaporated milk as required for the binding. Remove from the fire, make laddus of desired size.
Labels:
Desserts
0
comments
Ingredients
----------------
1.5 cups Thai jasmine rice
5-6 large prawns, cut in half lenghtwise
2 eggs
1 onion
3 medium cucumbers
2 fresh limes
6 green onions (spring onions)
fresh chopped coriander Leaves
1 fresh red chilli pepper
1 tbsp sugar
3 tbsp soy sauce
2 tbsp tomato ketchup
1/4 cup cooking oil
Method
-----------
Steam the jasmine rice in a rice cooker, using about 2 cups water. Slice onion into rings of approximately 1/4" thickness. Fry onion in oil until they start to turn golden brown. Add the prawns, ketchup, sugar and soy sauce, and stir together. Add the steamed rice and continue to stir-fry. Remove from pan. Fry eggs in 1 tbsp oil, turning and breaking regularly. When done, mix in the rice, and season to taste sprinkling it with Thai pepper powder. Cut cucumbers into 1/4" slices, and slice the red chilli lengthwise. Put the stir-fried rice onto plates, and garnish with coriander and chilli. Serve cucumber slices, spring onions and lime wedges on the side of plate.
----------------
1.5 cups Thai jasmine rice
5-6 large prawns, cut in half lenghtwise
2 eggs
1 onion
3 medium cucumbers
2 fresh limes
6 green onions (spring onions)
fresh chopped coriander Leaves
1 fresh red chilli pepper
1 tbsp sugar
3 tbsp soy sauce
2 tbsp tomato ketchup
1/4 cup cooking oil
Method
-----------
Steam the jasmine rice in a rice cooker, using about 2 cups water. Slice onion into rings of approximately 1/4" thickness. Fry onion in oil until they start to turn golden brown. Add the prawns, ketchup, sugar and soy sauce, and stir together. Add the steamed rice and continue to stir-fry. Remove from pan. Fry eggs in 1 tbsp oil, turning and breaking regularly. When done, mix in the rice, and season to taste sprinkling it with Thai pepper powder. Cut cucumbers into 1/4" slices, and slice the red chilli lengthwise. Put the stir-fried rice onto plates, and garnish with coriander and chilli. Serve cucumber slices, spring onions and lime wedges on the side of plate.
Ingredients
-----------------
4 cups Besan (Gram Flour) coarsely ground
1 cup Pure Ghee
2 cups powdered sugar
1 tsp Powdered Cardamom(elaichi)
1/2 cup chopped Almonds, Cashewnuts and Raisins
Method
------------
Heat the ghee in a pan.
Add the Besan (gram flour) and fry it on a low flame stirring continuously till golden brown. You should also get a nice aroma of the roasted besan. let it cool.
Add powdered cardamom and sugar. Mix well.
Add chopped almonds and raisins.
Shape into ladoos and serve.
-----------------
4 cups Besan (Gram Flour) coarsely ground
1 cup Pure Ghee
2 cups powdered sugar
1 tsp Powdered Cardamom(elaichi)
1/2 cup chopped Almonds, Cashewnuts and Raisins
Method
------------
Heat the ghee in a pan.
Add the Besan (gram flour) and fry it on a low flame stirring continuously till golden brown. You should also get a nice aroma of the roasted besan. let it cool.
Add powdered cardamom and sugar. Mix well.
Add chopped almonds and raisins.
Shape into ladoos and serve.
Labels:
Desserts
2
comments
Ingredients
----------------
2 Large Boiled, Mashed Aloo (Potatoes)
1-2 Green Chilies (chopped)
1/2 tsp of cumin
1/2 tbsp mustard seeds
3/4th cup Chopped Onions
Coriander leaves (finely chopped)
1 cup gram flour/besan
1/2 cup rice flour
Salt to taste
2 tbsp. Lemon juice
Red chili powder to taste
1/4th tsp Garam Masala powder
1/4th tsp turmeric powder
1/4 tsp. baking Soda
Oil for frying
Method
-----------
Heat two tablespoons of oil. Add mustard seeds and when the seeds start to crackle, add the cumin seeds, green chili, salt. Fry for a few seconds and add onions and turmeric powder. When the onions start to turn brown add cilantro and lemon juice and the potatoes. Mix well and turn off the heat. Let this mixture cool. Shape into small balls.
Make a thick batter with Besan/Chickpea flour, rice flour, salt, red chili powder, baking soda and water.
Heat the oil for 10 to 15 minutes on medium heat. When the oil is hot, Dip the potato balls into the batter and carefully drop in the oil. Turn it every four minutes and remove from oil when it turns golden brown.
Serve aloo bonda hot with green chutney.
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