Ingredients
Chola,black bean daal without cover
Salt
Procedure
Soak the daal into the water for one night
Next day,drain the extra water n grind it into the paste
Add salt.
Tadka:
Take 1 tbl spoon oil in a pan
Add mustard,allow it to splutter
Add cumin
Add lots of garlic pieces n fry them till they become crispy
Add 3-4 red chillies
Method to serve
Take the paste, add this tadka on it.
Those who want more hot can mash the crispy chillies of tadka into the paste
Serve with rotis.
Chola ne wadiyo
This daal paste is also used to make wadis.
Procedure
Add little more water in the paste
Take a plastic paper
cover it on a tray
drop small balls of this paste on the paper
allow to dry in sun
take the balls
These balls r nothing but chola wadis
you can deepfry them n sprinkle some chilli,pepper n salt n have it as a starter.
You can also make "Wadi wangi/eggplant nu shaak"
Thursday, October 18, 2007
S*#..Corn Fritters/kabab
INGREDIENTS (TO MAKE UPTO 10-12 FRITTERS)
Corn (the ones used for popcorn) - 1 small cup
Bread slices - 3 to 4 slices
Lemon juice - 2 to 3 tsps
Salt - to taste
Coriander leaves - 3 to 4 tbsps (chopped finely)
Green chillies - 3 to 4 chopped finely
Ginger - 1 inch piece, chopped finely
Oil - for frying
METHOD
Soak the corn for at least 8 hrs in water. Pressure cook it, allowing three whistles in the cooker. Grind it coarsely adding the necessary salt. Remove in a bowl, add the chopped chillies, ginger, coriander leaves and lemon. Dip the bread pieces in water and squeeze out any excess water. Crumble these pieces and add them to the corn mixture. This acts as the binder. Take small amounts of the above mixture, and roll them into small sausage like shapes. Deep fry these rolls in oil.
SERVE HOT WITH SWEET AND SOUR SAUCE.
For parties, this can be served as starters together with drinks. The rolls can be prepared earlier and kept in fridge and can be fried just before serving.
Corn (the ones used for popcorn) - 1 small cup
Bread slices - 3 to 4 slices
Lemon juice - 2 to 3 tsps
Salt - to taste
Coriander leaves - 3 to 4 tbsps (chopped finely)
Green chillies - 3 to 4 chopped finely
Ginger - 1 inch piece, chopped finely
Oil - for frying
METHOD
Soak the corn for at least 8 hrs in water. Pressure cook it, allowing three whistles in the cooker. Grind it coarsely adding the necessary salt. Remove in a bowl, add the chopped chillies, ginger, coriander leaves and lemon. Dip the bread pieces in water and squeeze out any excess water. Crumble these pieces and add them to the corn mixture. This acts as the binder. Take small amounts of the above mixture, and roll them into small sausage like shapes. Deep fry these rolls in oil.
SERVE HOT WITH SWEET AND SOUR SAUCE.
For parties, this can be served as starters together with drinks. The rolls can be prepared earlier and kept in fridge and can be fried just before serving.
*..Bread Utappam
INGREDIENTS
Suji 50 gm.
Green chilly 1
Curd 100 gm
Ginger 1"
Salt tsp.
Onion (big) 1
Soda A pinch.
Bread slice 8
Coriander (finely chopped) For flavor
Oil 4-5 tbsp.
METHOD
Mix suji, curd, salt, soda, green chillies, ginger and chopped coriander. Keep aside for 2-3 hours. The paste should not be too liquid or too thick. Finely chop the onions and add to the suji paste while preparing. Heat a tava. Keep 1 slice of bread on the tava. Now spread the mixture on the slice. Simmer the gas and turn it over. Make it crisp by using oil on both sides. Make all the bread uttapams like this. Serve hot with tomato ketchup and coriander chatni.
Serves: 3-4 adults.
Suji 50 gm.
Green chilly 1
Curd 100 gm
Ginger 1"
Salt tsp.
Onion (big) 1
Soda A pinch.
Bread slice 8
Coriander (finely chopped) For flavor
Oil 4-5 tbsp.
METHOD
Mix suji, curd, salt, soda, green chillies, ginger and chopped coriander. Keep aside for 2-3 hours. The paste should not be too liquid or too thick. Finely chop the onions and add to the suji paste while preparing. Heat a tava. Keep 1 slice of bread on the tava. Now spread the mixture on the slice. Simmer the gas and turn it over. Make it crisp by using oil on both sides. Make all the bread uttapams like this. Serve hot with tomato ketchup and coriander chatni.
Serves: 3-4 adults.
*#R..Bread/Rice Bombs
INGREDIENTS
Bread Slices : 16-18
Green chilies : 2
Besan : 2 tbsp
Curd (dahi) : 1/2 cup
Haldi : 1/4 tsp
Salt : to taste
METHOD
Soak bread in water for 5 mins and then squeeze out water. Add rest of ingredients. Heat oil for deep frying. Drop spoonfulls of mixture in hot oil and fry well. Serve with chutney or sauce.
Serves: 4 persons
REMARKS
Instead of Bread you can also use 2 cups cooked rice and call it Rice Bombs, or replace the dahi with grated cheese and call it Cheese/Rice Bombs or Cheese/Bread Bombs.
Bread Slices : 16-18
Green chilies : 2
Besan : 2 tbsp
Curd (dahi) : 1/2 cup
Haldi : 1/4 tsp
Salt : to taste
METHOD
Soak bread in water for 5 mins and then squeeze out water. Add rest of ingredients. Heat oil for deep frying. Drop spoonfulls of mixture in hot oil and fry well. Serve with chutney or sauce.
Serves: 4 persons
REMARKS
Instead of Bread you can also use 2 cups cooked rice and call it Rice Bombs, or replace the dahi with grated cheese and call it Cheese/Rice Bombs or Cheese/Bread Bombs.
Bread Dhokla
Serves: 3-4
INGREDIENTS
Bread 10 pcs
Kari patta 8-10
Curd 250 gm
Mustard seeds (moti) and salt tsp each.
Green chilly 2
Oil 2 tbsp.
METHOD
Strain the curd through a strainer. Add salt to taste. Remove the sides of the bread. Spread the curd on the first piece of the bread. Cover it with the second piece. Cut into 4 square pcs. Heat oil in a kadahi. Add mustard seeds, green chilly and kari patta. Add the bread pcs. and mix well. Cover it for 2 minutes. Serve hot with tomato sauce.
INGREDIENTS
Bread 10 pcs
Kari patta 8-10
Curd 250 gm
Mustard seeds (moti) and salt tsp each.
Green chilly 2
Oil 2 tbsp.
METHOD
Strain the curd through a strainer. Add salt to taste. Remove the sides of the bread. Spread the curd on the first piece of the bread. Cover it with the second piece. Cut into 4 square pcs. Heat oil in a kadahi. Add mustard seeds, green chilly and kari patta. Add the bread pcs. and mix well. Cover it for 2 minutes. Serve hot with tomato sauce.
Lahori Chana Chaat
INGREDIENTS
Kabuli Chana (boiled) 250 gms
Green Chilies (chopped) 3-4
Boiled Potatoes 2
Ginger (finely chopped) 1 tbsp
Onion (chopped) 2
Coriander Leaves (chopped)
1 cup
Lemon juice 3 tbsp Tomatoes (chopped) 2
Sugar 1 tsp Salt 1 tsp
Roasted Jeera Powder 1 tsp
Rock Salt (kala namak) 1/2 tsp
Red Chilly Powder 1/2 tsp
Black Pepper Powder 1/4 tsp
Garam Masala Powder 1/4 tsp
Chat Masala 1/2 tsp
METHOD
Mix all the ingredients in a serving bowl. Refrigerate for 2-3 hours and serve chilled.
Serves: 6-7 persons.
Kabuli Chana (boiled) 250 gms
Green Chilies (chopped) 3-4
Boiled Potatoes 2
Ginger (finely chopped) 1 tbsp
Onion (chopped) 2
Coriander Leaves (chopped)
1 cup
Lemon juice 3 tbsp Tomatoes (chopped) 2
Sugar 1 tsp Salt 1 tsp
Roasted Jeera Powder 1 tsp
Rock Salt (kala namak) 1/2 tsp
Red Chilly Powder 1/2 tsp
Black Pepper Powder 1/4 tsp
Garam Masala Powder 1/4 tsp
Chat Masala 1/2 tsp
METHOD
Mix all the ingredients in a serving bowl. Refrigerate for 2-3 hours and serve chilled.
Serves: 6-7 persons.
S..Moong daal ke gatte/Patarveliya
Moong Daal Ke Gatte
Ingredients:
Moong Dal 100gms
Ginger garlic paste 1 tsp
For Masala:
Onion finely chopped 2
Tomoto chopped 1
Turmeric Powder 1/2 tsp
Red chili powder 1 tsp
Garam Masala Powder 1 tsp
Vegetable Oil 4-5 tbsp
Salt according to taste
Coriander Leaves for garnishing
Method:
1. Soak dal for 4 to 5 hours.
2. Grind and make smooth and fluffy paste.
3. Add salt and pour in a dish and steam it till set. Cool it and cut square pieces.
4. Heat oil and fry onion, ginger/garlic paste until light golden brown. Add tomoto and stir well.
5. Add red chili powder, turmeric powder, garam masala and salt.
6. Put the square pieces of dal and fry for some time
Garnish with coriander leaves and serve hot.
Ingredients:
Moong Dal 100gms
Ginger garlic paste 1 tsp
For Masala:
Onion finely chopped 2
Tomoto chopped 1
Turmeric Powder 1/2 tsp
Red chili powder 1 tsp
Garam Masala Powder 1 tsp
Vegetable Oil 4-5 tbsp
Salt according to taste
Coriander Leaves for garnishing
Method:
1. Soak dal for 4 to 5 hours.
2. Grind and make smooth and fluffy paste.
3. Add salt and pour in a dish and steam it till set. Cool it and cut square pieces.
4. Heat oil and fry onion, ginger/garlic paste until light golden brown. Add tomoto and stir well.
5. Add red chili powder, turmeric powder, garam masala and salt.
6. Put the square pieces of dal and fry for some time
Garnish with coriander leaves and serve hot.
S#..Egg Kababs
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Egg Kababs
Ingredients
* 4 eggs-hard-boiled
* 2 tsp besan
* 1 onion finely chopped
* 1 egg (white only)
* 1 tbsp mint leaves, finely chopped
* 1 tbsp coriander leaves, finely chopped
* 2 green chillis, finely chopped
* 1/4 tsp chilli powder
* Salt to taste
* Oil for frying
Method
* Grate the hard boiled eggs finely. Combine with all other ingredients except oil.
* Mix well and knead into smooth dough.
* Divide mixture into flat round cutlets and keep aside.
* Heat oil in kadai and fry kababs, untill crisp and golden brown.
* Garnish with onion rings
Serve hot with mint chutney.
Jobs
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Egg Kababs
Ingredients
* 4 eggs-hard-boiled
* 2 tsp besan
* 1 onion finely chopped
* 1 egg (white only)
* 1 tbsp mint leaves, finely chopped
* 1 tbsp coriander leaves, finely chopped
* 2 green chillis, finely chopped
* 1/4 tsp chilli powder
* Salt to taste
* Oil for frying
Method
* Grate the hard boiled eggs finely. Combine with all other ingredients except oil.
* Mix well and knead into smooth dough.
* Divide mixture into flat round cutlets and keep aside.
* Heat oil in kadai and fry kababs, untill crisp and golden brown.
* Garnish with onion rings
Serve hot with mint chutney.
*..Aloo Mint Chaat
INGREDIENTS
Boiled Potatoes (small) 1/2 kg
Coriander Chutney 1 cup
Oil for frying
Chat Masala 1 tsp.
METHOD
Heat oil in a kadahi. Peel and fry potatoes to a reddish brown color. Leave aside to cool. Transfer the potatoes to a serving bowl and pour the entire chutney over it. Sprinkle chat masala and serve with tooth-picks.
Serves: 4-5 persons
Boiled Potatoes (small) 1/2 kg
Coriander Chutney 1 cup
Oil for frying
Chat Masala 1 tsp.
METHOD
Heat oil in a kadahi. Peel and fry potatoes to a reddish brown color. Leave aside to cool. Transfer the potatoes to a serving bowl and pour the entire chutney over it. Sprinkle chat masala and serve with tooth-picks.
Serves: 4-5 persons
*..Egg Chaat
Egg Chaat
Ingredients
* 6 hardboiled eggs
* 1 medium sized onion
* 4-5 green chillies
* 4-5 green sprigs coriander
* 1/2 cup tomato sauce
* 1 tsp red chilli powder
* 1 tsp chaat masala
* 2 tbsp tamarind
* 2 tsp jaggery
* Salt to taste.
Method
* Make chutney by boiling tamarind and jaggery in a little water for 4-5 mins. and strain.
* Cut boiled eggs into quarter pieces.
* Mix well with chopped onions , green chillies, coriander leaves, ketchup, chaat masala, red chilli powder, 1tbsp. tamarind chutney and salt.
Serve garnished with lemon wedges and chopped coriander leaves.
Ingredients
* 6 hardboiled eggs
* 1 medium sized onion
* 4-5 green chillies
* 4-5 green sprigs coriander
* 1/2 cup tomato sauce
* 1 tsp red chilli powder
* 1 tsp chaat masala
* 2 tbsp tamarind
* 2 tsp jaggery
* Salt to taste.
Method
* Make chutney by boiling tamarind and jaggery in a little water for 4-5 mins. and strain.
* Cut boiled eggs into quarter pieces.
* Mix well with chopped onions , green chillies, coriander leaves, ketchup, chaat masala, red chilli powder, 1tbsp. tamarind chutney and salt.
Serve garnished with lemon wedges and chopped coriander leaves.
Papad Ke Sabzi
Time 5 min
Serve 4
Style: North Indian/Rajasthani
4 medium sized raw poppadoms cut into 1" squares
1 teaspoon(s) each of mustard and cumin seeds
½ teaspoon(s) each of asafoetida and turmeric powders
1 teaspoon(s) red chilli powder
2 tablespoon(s) yoghurt
1 teaspoon(s) chickpea / gram flour (besan)
2 cup(s) water
2 tablespoon(s) ghee (clarified butter) / butter / oil
1 tablespoon(s) chopped fresh coriander
salt to taste
1. Heat the oil in a heavy-bottomed pan on medium level and crackle the mustard and cumin seeds. Drop in the asafoetida and fry lightly. Add the red chilli powder and yoghurt. Mix well and stir fry on medium level for about a minute or two.
2. Mix in the turmeric powder, chickpea / gram flour, water and salt. Bring to a boil. Add the poppadoms and coriander leaves. Cook on low level for about 3 minutes or till the poppadoms are cooked. Adjust the consistency of the curry as desired.
TIP:
* Bite-sized small poppadoms that are also available can be used instead of cutting the big ones. They would look more presentable.
* Adjust the amount of chickpea flour according to the consistency of the curry required since it gives thickness to the gravy. Traditionally, the curry is of a thinner consistency.
Serve hot with: Yellow Gram Rice (Mag ni Dal ni Khichdi), white rice or Indian bread (Chapati, Roti).
Serve 4
Style: North Indian/Rajasthani
4 medium sized raw poppadoms cut into 1" squares
1 teaspoon(s) each of mustard and cumin seeds
½ teaspoon(s) each of asafoetida and turmeric powders
1 teaspoon(s) red chilli powder
2 tablespoon(s) yoghurt
1 teaspoon(s) chickpea / gram flour (besan)
2 cup(s) water
2 tablespoon(s) ghee (clarified butter) / butter / oil
1 tablespoon(s) chopped fresh coriander
salt to taste
1. Heat the oil in a heavy-bottomed pan on medium level and crackle the mustard and cumin seeds. Drop in the asafoetida and fry lightly. Add the red chilli powder and yoghurt. Mix well and stir fry on medium level for about a minute or two.
2. Mix in the turmeric powder, chickpea / gram flour, water and salt. Bring to a boil. Add the poppadoms and coriander leaves. Cook on low level for about 3 minutes or till the poppadoms are cooked. Adjust the consistency of the curry as desired.
TIP:
* Bite-sized small poppadoms that are also available can be used instead of cutting the big ones. They would look more presentable.
* Adjust the amount of chickpea flour according to the consistency of the curry required since it gives thickness to the gravy. Traditionally, the curry is of a thinner consistency.
Serve hot with: Yellow Gram Rice (Mag ni Dal ni Khichdi), white rice or Indian bread (Chapati, Roti).
D*..Shahi Tukda/Sweet bread & Rabri
Ingredients:
Bread 5 slices
Ghee for frying as required
Thick rabri 100 gm
Silver leaf (optional) 1 sheet
Almonds/cashewnuts/pistachio(thinly sliced) for garnish
For Syrup
Sugar 100 gm
Water 50 ml.
Cardamom powder one pinch
Saffron (dissolved in 1tsp hot water) 1 Pinch
Method:
1. Remove crust from the bread and cut them each in four triangular pieces.
2. Heat ghee in a frying pan and fry the bread slices, one at a time on both sides till they get golden brown.
3. Make a thick sugar syrup by boiling the listed ingredients for syrup.
4. Soak bread slices in the sugar syrup for 5 minutes.
5. Arrange the slices on a platter and top it with rabdi.
Garnish with silver leaf and nuts. Refrigerate and serve cold.
(Note: Rabri, which is reduced milk, and Silver leaf are available at Indian grocery stores. If Rabri is not available, then please follow the basundi recipe in the kheer section)
Bread 5 slices
Ghee for frying as required
Thick rabri 100 gm
Silver leaf (optional) 1 sheet
Almonds/cashewnuts/pistachio(thinly sliced) for garnish
For Syrup
Sugar 100 gm
Water 50 ml.
Cardamom powder one pinch
Saffron (dissolved in 1tsp hot water) 1 Pinch
Method:
1. Remove crust from the bread and cut them each in four triangular pieces.
2. Heat ghee in a frying pan and fry the bread slices, one at a time on both sides till they get golden brown.
3. Make a thick sugar syrup by boiling the listed ingredients for syrup.
4. Soak bread slices in the sugar syrup for 5 minutes.
5. Arrange the slices on a platter and top it with rabdi.
Garnish with silver leaf and nuts. Refrigerate and serve cold.
(Note: Rabri, which is reduced milk, and Silver leaf are available at Indian grocery stores. If Rabri is not available, then please follow the basundi recipe in the kheer section)
#..Kadboli/Rice Chakli
Crispy Rice Loops
Serves: 4
Style: South Indian Vegetarian
2 cup(s) rice
4 tablespoons butter
milk as required to make a soft dough
salt to taste
oil for deep frying
1. Wash the rice and spread it on a piece of cloth. Wait till it dries completely. Dry grind it to a fine powder.
2. Mix the rice flour, butter and salt well. Add milk little at a time to prepare a soft dough. Knead well. Take small portions of the dough and roll them with the palms into thin elongated string-like shapes just over 2" long. Now, let both the ends meet to form oval loops. Join both ends and press well so that they don't open up while frying. Prepare such loops with the entire dough and make batches.
3. Heat the oil to a smoking point for deep frying in a pan. Drop in the first batch of loops carefully in the oil. Reduce the heat and fry on a low flame stirring continuously till the loops turn crisp and golden brown in color. Drain on a paper towel. Repeat the procedure for the rest of the batches. Let it cool. The crispy loops can now be stored in an air tight container and enjoyed when you wish even over a week's time.
Serves: 4
Style: South Indian Vegetarian
2 cup(s) rice
4 tablespoons butter
milk as required to make a soft dough
salt to taste
oil for deep frying
1. Wash the rice and spread it on a piece of cloth. Wait till it dries completely. Dry grind it to a fine powder.
2. Mix the rice flour, butter and salt well. Add milk little at a time to prepare a soft dough. Knead well. Take small portions of the dough and roll them with the palms into thin elongated string-like shapes just over 2" long. Now, let both the ends meet to form oval loops. Join both ends and press well so that they don't open up while frying. Prepare such loops with the entire dough and make batches.
3. Heat the oil to a smoking point for deep frying in a pan. Drop in the first batch of loops carefully in the oil. Reduce the heat and fry on a low flame stirring continuously till the loops turn crisp and golden brown in color. Drain on a paper towel. Repeat the procedure for the rest of the batches. Let it cool. The crispy loops can now be stored in an air tight container and enjoyed when you wish even over a week's time.
*S..Potato & Corn Cake(Photographs)
Aloo Makai Tikki
Serves: 4
Cooking time: 15 minutes
Style: Indian Vegetarian
4 medium potatoes parboiled
1 cup(s) cooked corn
1 onion(s) chopped
1 tablespoon(s) grated cheese
2 green chilli(es) chopped fine
1 tablespoon(s) chopped coriander leaves
1 teaspoon(s) lemon juice
1 teaspoon(s) fresh cream
1 tablespoon(s) butter
salt and pepper to taste
1. Grate the parboiled potatoes along with the skin. Keep aside. Heat the butter in a pan till hot. Add the chopped onion(s) and saute on medium heat for about 2 minute(s)
2. Add the grated potatoes, cooked corn, salt, pepper, lemon juice, fresh cream, chopped green chilli(es) and coriander leaves. Mix well. Spread this mixture evenly in the pan. Sprinkle the grated cheese on top and keep on low heat for 6 minutes.
3. Lift the cake in one piece and turn it upside down. Keep again on low heat for 6 minutes till it is crisp and brown. Cut into squares before serving.
#..Potato Cheese Cake
Ingredients
3 large potatoes
1 capsicum
1/2 cup grated cheese
1/2 cup bread crumbs
1/2 cup milk
1red chilli crushed
2 tsp butter
1 tbsp. plain flour
Method
1.The potatoes will turn out best if boiled and refrigerated overnight before using.
2.Do not peel potatoes. Slice into thin rounds or grate coarsely.
3.Deseed capsicum and slice into thin rounds
4.Heat a thick nonstick pan about 5" diameter.
5.Meanwhile mix cheese, milk, crumbs, flour and chilli.
6.If mixture feels thin, add some more bread crumbs.
7.Add salt to taste. Apply 1 tsp. on bottom of pan.
8.Arrange potatoes to cover the pan. Top with capsicum.
9.Pour the mixture all over evenly. Level to cover all the potatoes.
10.Sprinkle fresh ground pepper, salt and simmer on low till bottom is golden brown.
11.Flip over very carefully with a wide sharp spatula, and roast the other side.
12.Let in the remaining butter around the edges to seep down.
13.Let other side become golden brown too.
14.Flip on serving plate and make sections with a knife.
15.Serve hot and crisp.
Variation: Bake the same if desired, instead if roasting.
Making time: 40 minutes
(#)..Palak vada/Dumplings(Photograph)
Serves: 4
Cooking time (approx.): 20 minutes
Style: Indian Vegetarian
4 cups spinach leaves
4 tablespoons wheat flour
2 tablespoon(s) bengal gram flour (besan)
2 tablespoon(s) semolina (rava)
2 teaspoon(s) each of chopped ginger and garlic
4 green chilli(es) chopped fine
1 teaspoon(s) cumin seeds
½ teaspoon(s) each of turmeric powder and soda bi-carb
2 tablespoon(s) chopped cilantro leaves
1 tablespoon(s) lemon juice
1 tablespoon(s) fresh cream
2 tablespoon(s) oil
salt and pepper to taste
1. Combine all the ingredients in a bowl. Mix well and knead into a soft dough using water.
2. Divide the dough into portions and make a thin long roll with each portion.
3. Steam for about 20 minutes. Cool and cut into slices.
Variation: If you wish to have crisp spinach dumplings, deep fry the slices to a golden brown color.
*..Sprouts(Photograph)
A healthy snacks
Type 1 Moong Sprouts
Type 2 Math/Matki Sprouts
Type 3 Chaana Sprouts
Sprout moong/matki/chaana/soyabean ..Boil them or steam in a pressure cooker
Give a tadka of oil,chillies,mustard,cumin.Add sprouts
Add salt,cumin powder
Garnish with tomatoes,cilantro,onion
Add chaat masala n lemon juice
Serve hot
Can use the same as stuffing in sandwich.
Can make Matki/soyabean Ussal..Add onion n garlic..add water make a curry.Serve with chapati.
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