Sunday, June 8, 2008
1. Mixed vegetables (carrot, beans, cauliflowerm capsicum etc.) - 2 cups
2. Onions, cut lengthwise - 2 big
3. Chopped Tomatoes - 2 big
4. Ginger-Garlic Paste - 2 tsp.
6. Chopped Green chilli - 1
7. Turmeric powder - 1/2 tsp.
8. Garam Masala - 2 tsp.
9. Corriander powder - 2 tsp.
10. Red chilli powder - 1 tsp.
11. Jeera/ Cumin Seeds - 2 tsp.
12. Finely chopped corriander leaves - for garnishing
13. Salt - to taste
1. Pressure cook the vegetables ( 2 whistles).
2. Add 2tsp. oil in a kadhai/pan and fry the onions and ginger-garlic paste till the onions turn brown.
3. Add corriander powder and fry.
4. Add tomatoes and fry till the tomatoes become pulpy.
5. Add the green chilli.
6. Add turmeric powder/haldi and red chilli powder.
7. Add the vegetables, salt and garam masala.
8. Stir fry for a few minutes till cooked.
9. Garnish with corriander leaves.
10. Serve with chapattis/puris.
Variation: You may add the juice of half a lemon.
This is an easy to make recipe, especially if you get the already cut mixed vegetables, that cum in sealed packets.
Friday, June 6, 2008
1. Plain flour/Maida - 2 cups
2. Warm oil - 1 tbsp.
3. Water - to knead dough
1. Boiled, peeled, mashed potatoes - 2
2. Finely chopped onion - 1
3. Mixed vegetables - 1 cup
4. Chopped Green chillies - 2
5. Ginger-Garlic paste - 2 tsp.
6. Finely chopped corriander leaves - 1 tbsp.
7. Juice of 1/2 a lemon
8. Turmeric powder - 1/2 tsp.
9. Garam Masala - 2 tsp.
10. Corriander powder - 2 tsp.
11. Red chilli powder - 1 tsp.
12. Salt - to taste
13. Oil - to deep fry
1. Make a well in the flour.
2. Add oil, salt and little water.Mix well till crumbly.
3. Add more water little by little, kneading into a soft dough.
4. Cover with moist cloth, keep aside for 15-20 minutes.
1. Fry the onions till brown.
2. Add the ginger-garlic paste and green chillies.
3. Add corriander powder, turmeric powder/haldi and corriander powder.
4. Stir fry for a minute. Add the boiled vegetables and potatoes.
5. Stir fry for a few minutes till cooked.
6. Add lemon juice, salt and garam masala.
7. Add corriander leaves.
8. Cool. Keep aside.
1. Roll the dough in the form of a square.
2. Place the stuffing in the centre.
3. Join then diagonal ends and press together the edges to make a triangle.
4. Deep fry in hot oil on LOW to MEDIUM (not high), till light brown.
5. Absorb the oil with tissue paper.
6. Serve hot with green and tamarind chutneys.
Variation: This stuffing can be replaced by a stuffing of cabbage and beetroot.
Enjoy this savoury snack:-)
1. Rava/Semolina/Sooji - 1 &1/2 cups
2. Sugar - 1/2 cup
3. Ghee - 3/4 cup
4. Milk - for binding
5. Cashewnuts - for garnishing
1. Fry semolina in 1tbsp. ghee till the rawness goes, i.e., the white colour turns into golden.
2. Cool it and grind it in a mixer along with sugar,but don't let it become very fine.
3. If the ghee is solid, heat it to liquify it.
4. Fry cashewnuts in ghee.
4. Then using this ghee, make balls of the semolina-sugar mixture.
5. Add milk if required, but do not add too much of milk as it may make the ladoos too hard.
6. Place a cashewnut on top of each ladoo.
Variation: You may mix the cashewnut pieces with the semolina-sugar mixture and then make ladoos.
You may also add raisins,badam etc.
This is a popular sweet of the South. My mother used to make this irresistible sweet for me when i was small and i loved it. Hope u guys love it too :-)