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BEETROOT STUFFED PURI

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BEETROOT STUFFED PURI

INGREDIENTS:
Wheat flour - 3 cups, Beetroot - 1 large, Onions - 2 small, Garlic - 6 to 7 flakes, Ginger - 1/2 inch, Saunf - 1 small spoon, Red chilli powder - 1 spoon, Garam masala powder - 1/4 spoon, Salt - as per taste, Oil - for deep frying.



PREPARATION  METHOD:

Prepare a dough by mixing wheat flour, salt and water. Keep it aside for 20 mins.Grate the beetroot and onions. Do not mix them but keep it separate.Grind the ginger, garlic and saunf into a fine paste.Heat 2 spoons of oil in a pan and fry the ground mixture for a minute.Add the grated onions and fry til they are lightly brown in colour.Add the red chilli powder and salt. Mix well.Add the grated beetroot and mix well. Close the lid of the pan and allow the beetroot to cook well.Finally add the garam masala powder and mix.In a deep bottom kadai pour about 750 ml of oil and allow it to become hot enough for deep frying.Make small balls of dough and roll it twice or thrice (sufficient enough to stuff 1 spoon…

PALAK PAKORE KI CHAT

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PALAK CHAT
I've eaten PALAK CHAT in restaurants. First when i ordered this dish, I thought palak will chopped or ground and the dish might've been prepared. When the dish came on the table I was shocked seeing that each leaf used full and as it is.... The look of the dish seems complex but while preparing its very easy.........

Ingredients:
Palak pakora:
Palak - 20 to 25 leaves (all medium sized), Besan (Gram flour, kadale hittu) - 1 1/2 cups, Rice flour - 1/2 cup, Corn flour - 3 spoons, Ajwain (carom seeds) - 1/2 spoon, Red chilli powder - 1 spoon, Oil - for deep frying, Salt - as per taste.

Palak topping:
Potato - 3 big, Pudina chatni/green chatni - 1 cup, Sweet chatni/Imli chatni - 1 cup, Sev - 250 gms, Salt - as per taste.






Preparation Method:
Wash and clean the palak leaves properly.Mix the besan, rice flour, corn flour, ajwain, red chilli powder, salt and little water to make a smooth and thin batter.Dip each palak leaf in the batter and deep fry in hot oil till they're dee…

AMBODE

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CAULIFLOWER MASALA

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Cauliflower Masala
Cauliflower is a vegetable which I don't like much... But now a days because of different variety of recipes available from different sources we can make any vegetable taste better than it is....
Here is a cauliflower recipe for all you.........

Ingredients:
Cauliflower - 1, Tomato - 2, Onion - 2, Garlic - 1 pod, Cashew nuts - 1/2 cup, Cinnamon - 1 piece, Cardamom powder - 2 pinch, Cumin - 1 spoon, Garam masala powder - 1 spoon, Turmeric powder - 1/2 spoon, Red chilli powder - 1 spoon, Milk - 1/2 cup, Oil - 2 spoon, Coriander - 1/4 cup finely chopped, Salt as per taste.



Preparation Method:

Cut the cauliflower into small florets and soak in hot water with a pinch of turmeric powder and a spoon of salt for 20 mins. This helps in cleaning of cauliflower.Cook the cauliflower in boiling water.Soak the cashew nuts in water for 1 hr.Grind the tomatoes, garlic, cashew, cinnamon, cumin seeds, garam masala and milk into a fine paste.Heat oil in a pan and saute the onions by ad…

MENTYA SOPPU UDURU (DRY) PALYA

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MENTYA SOPPU DRY PALYA
Mentya soppu means fenugreek leaves. Many dishes can be prepared using mentya soppu like paratas, dal, pulav...... This recipe is unique and I learnt it from my mom. I always loved eating it and now love preparing also.....
Ingredients:
Mentya soppu - 1 big bunch, Besan (ಕಡಲೆ ಹಿಟ್ಟು) - 1small bowl, Dry red chillies - 2, Jaggery - 1 small piece, Tamarind juice - 4 spoons, Red chilli powder - 2 spoons (depends on the taste), Turmeric powder - 1/2 spoon, Oil - 5 big spoons, Mustard seeds - 1 spoon, Salt as per taste.




Preparation Method:
Heat oil in a pan and splutter the mustard seeds.Cut the red chillies into small pieces and fry them in oil.Add the finely chopped fenugreek leaves and mix well. Allow it to cook for 5 mins by closing the lid.Dry roast the besan for 5 mins on a high flame. Mean while make a thick paste of the besan by mixing the besan, turmeric powder, red chilli powder, salt and water. There should be no lumps in the paste.Add tamarind juice, jaggery an…

BENDEKAYI GOJJU

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Bendekayi Gojju
Gojju is a recipe which is prepared using different spices. It has a little thick consistency. Bendekayi means okra/ladies finger can also be used to prepare gojju. In South India bendekayi gojju is prepared for auspicious occasions. I learnt this recipe from many people and after all mix n match finally ended on this recipe. Hope at least some people will try this.
Ingredients:
Ladies finger - 8 to 10, Fresh grated coconut - 1/2, Red chillies - 7 to 8, Mustard seeds - 1/2 spoon, rice - 1 spoon, turmeric powder - 1/2 spoon, Tamarind juice - 1/2 cup, Fenugreek seeds (methi) - 1/4 spoon, Jeera - 1 1/2 spoon, Sesame seeds - 1 spoon, Jaggery - 1 inch cube, Salt as per taste, Oil - 5 spoons.
For seasoning:
Oil - 1 spoon, Asafoetida -  a pinch, Mustard seeds - 1/4 spoon.



Preparation Method:
Dry roast jeera, methi and sesame seeds till they turn slightly brown and sesame seeds starts to splutter.Wash the ladies finger and allow it to dry or wipe it in a clean towel.Grind the roast…

ONION PARATHA

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