Saturday, February 28, 2009

KUNUKU-குணுக்கு - KURUNAI VADAI

KUNUKU-குணுக்கு - KURUNAI VADAI

Ingredients


Adai Flour(left over)- 2 cups 

Onion- 1 ea(finely chopped)

G.chillies-1 or 2 (finely chopped )

Ginger-1 tsp( grated)

Oil - for frying


Method


Mix all the ingredients.


Make into small uneven shape, deep fry it.


Serve hot & Can be served for evening snacks.

Thursday, February 26, 2009

ALOO BAINGAN




Ingredients

Potato(Aloo)- 3 ea(medium size)

Bainghan(Aubergine)- 3 ea(medium size)

Onion-1 ea( finely chopped)

Tomato-1 ea(finely chopped)

Ginger garlic paste- 2 tsp

Turmeric powder-1 tsp

Coriander powder-2 tsp

Red chilli powder-1 tsp

G.chillies-2 (Slice) Acc to taste

Cumin seed-1 tsp

Oil-2 tsp & for frying

Method

Deskin the potatoes & cut into cubes.

Cut the aubergine into same size. Deep fry the potatoes & aubergine separately.

Heat oil in a pan, add cumin seed, onion, ginger garlic paste, tomato & saute few mins.

Add all powders, green chilles and allow it to cook until raw flacour extracts ,add fried potatoes & aubergine.

Mix well & Check the seasoning .

Serve with rice or rotis.

Saturday, February 21, 2009

CHEESE PAPAD


Ingredients

Small Papad- 30 ea

Cream cheese- 1 cup

Onion-1 ea(finely chopped)

G.chilles-1 ea(finely chopped)

Cilantro-1 tbsp(finely chopped)

Salt- to taste

Peppers- for garnishing

Method

Deep fry the papad & keep it aside.

Add cheese,onion,g.chilles,cilantro,salt mix well.

Arrage the papad & top up the cheese mix.

Garnish with peppers.
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Thursday, February 19, 2009

BOMBAY ALOO


Ingredients

Potatoes- 4 ea
Onion- 1 ea (finely chopped)
Tomato-2 ea (finely chopped)
Green capsicum- 1 ea (chopped)
Kashmiri chilli powder- 2 tsp
Paprika powder- 1 tsp
Turmeric powder- 1 tsp
Coriander powder- 1 tsp
Ginger garlic paste- 2 tsp
Oil- 2 tbsp
Salt- to taste
Cumin seed-2 tsp
Mustard seed- 1 tsp

Method

De-skin the potatoes & cut in to medium dices.

Boil the diced potatoes with salt & turmeric powder until almost done.

Heat oil in a pan, add cumin seed, mustard seed, onion & sauté few mins.

Add ginger garlic paste, tomatoes, green capcicum & all powders.

Mix well & sauté few mins.

Add the boiled potatoes & mix well.

Garnish with coriander leaves & serve hot.

Tuesday, February 17, 2009

VEG PULAO


Ingredients

Onion- 1 ea(finely chopped)
Carrot- 1 ea(cubed or sliced)
Beans- 15 ea( cut in ¼ inches)
Peas- ½ cup
Green pepper- 1 ea
Red pepper- 1 ea
Ginger garlic paste- 2 tsp
Cloves- 3 ea
Cardamom- 2 ea
Bay leaves- 2 ea
Butter- 3 tbsp
Salt- to taste
Green chilles- 4 (sliced)
Cumin seed- 1 tsp
Basmati rice- 1 cup (soaked for 30 mins )
Water- 2 cups

Cashew nuts(roasted)- 20 ea ( for garnishing)

Method

Heat butter in a pressure pan or cooker, add cumin seed, cloves, cardamom, bay leaves , onion,g.chilles & sauté few mins.

Add ginger garlic paste and all vegetables, basmati rice, salt & water.

Allow to cook 1 or 2 whistle .

Garnish with cashew nuts & Serve hot with any raiths.

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