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.
Thursday, October 18, 2007
*..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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Recipes
Tourism
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.
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