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Wednesday, November 26, 2014

Carrot Raitha

Carrot Raitha
Carrot Raitha

Ingredients:
Carrot
2 (garated)
Onion
1(finely chopped)
Green Chilli
2 (Chopped)
Curd
1 Cup
Coconut Milk
½ cup
Coriander leaves
Few chopped
Lemon
½ tea spoon
Sait
As required


Preparation:

Add curd, carrot, onion, green chilli, salt together and mix. At last add coconut milk, coriander leaves and lemon juice.

Bread Bajji with stuffing

Bread Bajji
Bread Bajji

Ingredients for stuffing:
Potato(boiled)
3 large
Onion(chopped)
3
Green chilli
3(more or less)
Ginger
1 table spoon
Garlic
5 pieces
Garam masala powder
½ tea spoon
Turmeric powder
¼ tea spoon
Coriander leaves
Few
Salt
As required
Oil
2 table spoon

Ingredients for batter:
Besan flour/Kadala maavu
½ cup
Rice flour
2 table spoon
Chilli powder
½ tea spoon
Salt
As required
Asafoetida/Hing
 A pinch
Turmeric powder
A pinch
Bread
6 pieces

Preparation:
  • Cut the potato and boil it. Peel the skin and mash it softly.
  • Grind the ginger-garlic paste.
  • In a pan saute the onion and green chilli in oil. Add the ginger-garlic paste, turmeric powder, garam masala powder, coriander leaves, and salt.
  • When the raw aroma disappears add the mashed potato and stir it for 2 minutes and remove from the flame. The stuffing is ready.
  • Mix the besan flour, rice flour, chilli powder, salt, turmeric powder, hing and water for making batter.
  • Take a piece of bread cut it in triangle shape. Place the stuffing on one piece cover it with other piece.
  • Dip the bread pieces in this batter and fry in the hot oil.

Friday, November 21, 2014

Paneer veg mint Curry

Paneer  veg mint Curry
Paneer  veg mint Curry

Ingredients
Peas
100 gram (Chopped)
Carrot
100 gram (Chopped)
Beans
100 gram (Chopped)
Paneer
100 gram
Mint
½ cup (Chopped)
Coriander leaves
¼ cup (Chopped)
Curry leaves
few (Chopped)
Green chilli
4  (Chopped)
Ginger
Small piece
Garlic
5 pieces
Onion
3  (Chopped)
Tomato
4  (Chopped)
Oil
As required
Jeera
Few

Preparation:
  • Heat the oil and sauté the onion, ginger, garlic, tomato and green chilli.
  •  Now add coriander leaves, mint and curry leaves and sauté for 5-10 mints. Allow them to cool and grind it to paste.
  • Cook all vegetables and set aside.
  • Add jeera in 1 tea spoon hot oil, add the grinded paste and ½ cup water, add paneer and cooked vegetables in it and allow boiling.

Monday, November 17, 2014

Gobi 65

Gobi 65
Gobi 65

Ingredients
Cauliflower Florets
2 cups
Rice flour
½  table spoon
Corn flour
3 table spoon
Turmeric powder
¼ tea spoon
Ginger-Garlic paste
½ table spoon
Garam masala
¼ tea spoon
Hung curd
¼ cup
Chilli powder
1 table spoon
Salt
As required
Coriander leaves
Few(chopped to sprinkle)
Curry leaves
Few to Sprinkle
Asafoetida
1 pinch
Oil
For deep fry


Gobi 65 Preparation method:
  • Add a pinch of turmeric powder and 1 tea spoon salt in warm water and deposit the cauliflower florets in it for 5-10 mins. Once the worm starts to float in water remove the worm and clean the florets thrice and drain it set aside.
  • Mix rice flour, corn flour, ginger-garlic paste, turmeric powder, garam masala, hung curd, chilli powder, asafoetida and salt together. Add the cauliflower in it and allow marinating for 30 mins.
  • Heat the oil and fry it till crispy. Fry the curry leaves in 1 tea spoon oil and sprinkle it along with coriander leaves.


Note: To make hung curd hung the curd in clean cloth for 2-3 hours to drain water and then use it.

Monday, November 3, 2014

Banana Custard



Banana Custard
Banana Custard


Ingredients

Ripe banana
1
Milk
1 cup
Vanilla custard powder
1 tea spoon
Sugar
2 tea spoon



Banana Custard
Banana Custard

How to prepare Banana Custard:


  • Peel off the banana and slice it
  • Add vanilla custard powder to 3 tbsp of warm milk and stir it without lumps and set aside.
  • Boil the remaining milk and add sugar, stir well.
  • In low flame add the mixture of custard and milk, stir continuously till it reach slightly thick consistency. Allow it to cool and refrigerate it.
  • Add the cold custard and sliced banana in a bowl and serve it.