Wednesday, July 29, 2009

CHAT CHANNA MASALA


Ingredients

Cooked chick peas-2 cups
Onion-1 ea(finely chopped)
Amchur(dry mango powder)-1-2 tsp
Chat Masala powder-1-2 tsp
Salt- to taste
Oil-2 tsp

For paste

Tomato-1 ea
Ginger garlic paste-1 tsp
Mint -2 tbsp
Cilantro-2 tbsp
Garam masala-1 tsp
Coriander powder-1 tsp

Method

Heat oil in a pan, add chopped onion, masala paste & saute few mins.
Add cooked channa dhal & allow to cook.
Add amchur ,chat masala & mix well.
Check the seasoning & Garmish with cilantro and onion.

Monday, July 20, 2009

ZUCCHINI PARATHA


Ingredients

Zucchini(Courgette)-2 ea(grated)
Wheat flour-2 cups
Salt- to taste
G.chilles-1 (finely chopped)

Method

Make a tight dough with wheat flour & water.
Mix grated zucchini,salt,g.chilles & cilantro.
Squeeze the excess water from the zucchini mixture.
Make a ball & flatten the dough.
In centre put zucchini mixture & again fold it and flatten it again.
Heat tawa, put the stuffed paratha & cook both sides evenly.
Serve hot with
veg Masala or Chutneys.

Saturday, July 18, 2009

METHI PULAO/ FENUGREEK LEAVES RICE

METHI PULAO/ FENUGREEK LEAVES RICE

Ingredients

Fenugreek Leaves-1 bunch( fresh methi )
Onion-1 ea(finely chopped)
Tomato-1 ea(Finely chopped)
G.chilles-2 (slit)
Ginger garlic paste-2 tsp
Turmeric powder-1 tsp
Oil-2 tbsp
Cumin seed-1 tsp
Red chilli powder-2 tsp(optional)
Basmathi Rice-2 cups(soaked in 15-30mins)

Method

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

METHI PULAO/ FENUGREEK LEAVES RICE

Add g.chilles, all powders , methi leaves followed by soaked rice & saute few mins.

Add 4 cups of water & check the seasoning.

METHI PULAO/ FENUGREEK LEAVES RICE

Cook until almost done & serve with raithas.

Monday, July 6, 2009

SWEET POTATO FOOGATH (PORIYAL)


Ingredients

Sweet Potato- 2 ea(medium)
Oil-2 tsp
Mustard seed-1 tsp
Urad dhal-1 tsp
Red chilles-2 ea(acc to taste)
Salt- to taste
Grated coconut-2 tbsp(or desiccated coconut)
Curry leaves-1 sprig

Method

Peel the sweet potatoes & cut into small cubes.
Heat oil in a pan, add mustard seed, urad dhal, curry leaves, red chilles & saute few mins.
Add cubed sweet potatoes , salt & cover the lid.
Cook until soft & check the seasoning.
Add grated coconut & serve hot.

Saturday, July 4, 2009

METHI PAKORAS


Ingredients

Besan Flour – 2 cups
Onions – 1 ea (sliced)
Fenugrek leaves (methi) – 1 cup (chopped)
Turmeric powder – ¼ tsp
Chilli powder – 2 tsp
Salt – to taste
Ginger – 2 tsp (grated)
Oil – for frying
Method

Mix the besan flour in a bowl .
Add in the onions, fenugrek leaves, turmeric & chilli powder with salt & ginger .
Mix a little bit of water to make a thick paste without any lumps but not too liquidy .
Deep fry it in oil in shapes of pakora & serve hot .

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