Thursday, October 30, 2008

Idly Fry


Ingredients:
Idlis - 8 
Gram flour - 2 tbsp
Onion - 1 (chopped)
Ginger - small piece grated 
Green chillies - 1-2 
Oil 
Salt 

For Gravy:
Curd - 2 tablespoon 
Grated Fresh coconut - 2 tblspoon 
Onion Grated - 2 tablespoon 
Chilli powder - 1 teaspoon 
Turmeric powder - 1/2 teaspoon 
Garam masala - 1 teaspoon 
Bay leaves - 1 
Oil 

Method:
Cut the Idlies into 4 pieces .
Mix the gram flour with small water & make it batter.
Add  onion , grated ginger , green chilli & salt .
Heat oil & dip the idli pieces in batter & deep fry and keep aside.
Take different pan heat 2 teaspoon of oil & add bay leaves & grated onion.
Fry till the onion is light pink in colour & add grated coconut.
Add garam masala, turmeric powder,chilli powder  & fry for 1/2 min.
Add curd & fry till the onion till it leaves oil in the sides.
Add enough water so that the idli pieces can well dipped in that gravy .
Serve hot.

HUMMUS RECIPE


Ingredients:

Chick peas - 1 can 
Tahini paste  - 1 tblspoon (u can get ths paste in all American super markets)
Curd  -  2 tblspoon 
Mint leaves - 4 leaves
Garlic  -  2 Crushed
Lemon - 1 
paprika powder - 1/2 teaspoon
Parsely for garnish 
Olive oil - 2 tablspoon

Method:

Rinse the chick peas  in the cold water.
Add chick peas in the food processor or blender. 
Then add tahini paste into the blender.
Add curd, mint leaves  into the blender.
Take the garlic crush it with little salt. Then add garlic into the blender.
Finally add the lemon juice & 2 tablespoon of water into the blender.
Grind the mixture nicely. The mixture should be little thick .
Garnish with parsely,paprika powder & with olive oil.





Monday, October 13, 2008

VEGETABLE SPRING ROLL

Ingredients:
For the outer crust:
Plain flour - 1 cup
Salt to taste 
Oil - 1 tsp
Water - a little

For the fillings:
Cabbage, shredded - 2 cups
Capsicum shredded - 1/2 cup
Carrot grated - 1/2 cup
Beans sprouted - 1 cup
Spring onions,finely chopped - 1/2 cup
Soya sauce - 1 tbsp
Vinegar - 1 tbsp 
Chilli sauce - 1 tbsp 
Ajinamoto to taste ,
Salt to taste
Plain flour - 2 -3 tsp
oil - 2 tbsp 

Method:
Mix the plain flour with salt & oil.
Add enough water to make a soft dough.
Divide a dough into 10 equal parts.
Roll each to a size of a chappati & roast them lightly on hot tawa.
Trim all the four sides to make a square shape.
Repeat with remaining dough into the same manner keep it aside. Heat  the  oil.
Stir fry onions,spring onions & bean sprouts for 2 min.
Then add the capsicum,carrot,cabbage, & fry again.
Remove from heat & add soya sauce & vinegar,ajinomoto & salt.
Sprinkle 2-3 teaspoon plain flour on top of the filling. This keeps the filling dry.
Spread the filling on each squares and roll it up tightly.
Seal the edges with flour paste.
Heat the oil & deep fry the rolls with golden brown.
Cut into 3-4 pieces & serve hot.

CAULIFLOWER PEAS MASALA

Ingredients:
Cauliflower - 1 cup
Green peas - 1/4 cup
Onion - 1 
Green chilli  - 1 
Cumin seeds - 1/4 tsp
Fennel seeds - 1/4 tsp
Cinnamon stick - 1 
Cloves - 2 
Chilli powder - 1/2 tsp
Coriander powder - 3 tsp
Turmeric powder - 1/4 tsp
Black pepper - 1/4 tsp
Salt - 1 tsp
Oil - 5 tsp 
Garam masala - 1/2 tsp
Coriander leaves - 3 sticks
Curry leaves - 5 

To paste 1:
Onion - 3 
Tomato -5 
Ginger - 1/2 tsp
Garlic - 2 cloves

To paste 2 :
Fresh grated coconut - 1/2 cup
Water - 1/4 cup

Method:
Cut Cauliflower into small florets,wash the florets along with fresh green peas.cook     them in salted water for 8- 10 min. strain & keep aside.
Grind all ingredients from (paste 1)  to  make a thick paste.
Grind all ingredients from (paste 2).
Heat oil in a pan & roast cumin seeds,fennel seeds,cloves & cinnamon.
Fry the onions & green chilli from (paste 1 ) until golden brown.
Add thick onion tomato puree along with turmeric powder,red chilli powder, 
coriander ,black pepper & salt.
Cook this gravy until the raw smell goes off.
Then add coconut paste to the simmer for another couple of min.
Now add the cooked cauliflower & green peas, garam masala to the gravy.
Garnish with coriander & curry leaves .





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