Keep Smiling,
MY ANOTHER BLOG, ME AS A POET, A WRITER... A CRITIC... AND A CONFESSION....
Sunday, October 30, 2011
Potato Fry - Chinese Style
Keep Smiling,
Saturday, May 28, 2011
Mango Palu or Mango rasa
- Wash the mangoes, wipe to dry full.
- Cut in to small pieces, keep it aside.
- Heat oil in a thick bottomed kadai.
- When hot, add mustard seeds and allow to splutter.
- Add cumin seeds, methi seeds and hing.
- Saute for few seconds.
- Add the red chilly powder, jaggery, salt and turmeric powder.
- Saute for a minute.
- Add the mangoes. Fry for 2 minutes.
- Add the water. Mix well.
- Cover and cook till the mangoes are cooked.
- Keep checking for the water. add if you feel its getting dry.
- Adjust the seasoning and cook till the oil starts leaving the sides.
- Cool it and store it in a glass jar or Plastic jar.
- It can be stored in refrigerator for months.
Keep Smiling,
Wednesday, May 11, 2011
Vegetable Kurma
- Boil the potatoes, peel and mash it.
- Parboil the other vegetables and keep aside.
- Boil or Microwave the onion till soft.
- Once cool, add whole garam masala and ginger garlic paste. Grind into fine paste.
- Puree the tomatoes and keep aside.
- Get set go for the last step:
- Heat oil in a big kadai, I used our big cooker.
- Add the onion paste and fry for few minutes.
- Once the raw smell goes add the tomato paste. Mix well and fry for 2 more minutes on high flame.
- Add salt, haldi, dhania powder. Mix well.
- Add the boiled vegetables. Mix well.
- Add enough water to make it thick gravy.
- Cover and cook for 8 to 10 minutes.
- Adjust the seasoning. Add butter and fresh coriander before serving.
Thursday, April 21, 2011
A Paneer in need is a PANEER in deed (Food Remake)
Ingredients:
- Boil the milk.
- Add the lime juice and stir it. Continue boiling till the milk breaks out.
- Add all the vegetables and boil for few more minutes.
- Strain it to remove the whey.
- Wash it with clean water to remove the smell.
- Add the green chilly, salt and pepper powder. Mix well.
- Transfer it into Paneer making mould.
- Keep it aside for 2 to 3 hours. Transfer it into a big plate or bowl.
- Keep in the fridge to set.
- The BASIC Veggie Paneer is ready.
- Cut the ready Paneer into Tikka shape, DUST them on the cornflour and keep it ready.
- Heat the tawa. Spread oil on it. When the oil is hot, carefully place the cubes on tawa.
- Shallow Fry all the sides. Transfer into serving plate sprinkle the garam masala and amchur powder mix and garnish with fresh coriander.
- VEGGIE PANEER TIKKA IS READY TO SERVE.
- SAME PROCEDURE, JUST SCRAMBLE THE PANEER ADDING GARAM MASALA AND AMCHUR POWDER.
- Give the shape of Kababs and shallow fry till golden.
Thursday, November 18, 2010
Boiled beans Sabji
- Take oil in a kadai.
- Add mustard seeds, wait to splutter and add cumin seeds.
- Add curry leaves, garlic and saute for half a minute.
- Add chopped onion and fry till change in color.
- Add tomato and all the dry powders.
- Mix well. Boil till tomato is tender, by adding little water(I take the water from boiled beans)
- Now add the boiled beans. Cook for a minute.
- Garnish with fresh coriander(Here, I have missed it) before serving it with chapati or rice.
Thursday, June 17, 2010
Green Moong with Dill leaves
Monday, June 14, 2010
Egg Kurma
Sunday, May 23, 2010
Green chilly fries(ಬಾಳಕದ ಮೆಣಸಿನಕಾಯಿ)
Thursday, February 25, 2010
Green Gram flour curry (Hesarittana Pallya)
Tuesday, November 10, 2009
14 mixed pulses gravy(reposted for the event)
Keep smiling,
Monday, July 27, 2009
Beetroot Salad
Sending it to
Wednesday, May 13, 2009
Gram flour vadi(ಜ್ಹುನಕದ ವಡಿ)
Hi All
When I read about preparing food in 15 minutes, I told to my sis in law, her immediate response was to make jhunakada vadi(ಜ್ಹುನಕದ ವಡಿ )! so without second thought, I planned to prepare the same.
I kept the clock in front of me, and it took 13 minutes to finish it!! Of course, need little planning,
One more good thing of this is, one can store it for 2 days. Good while travelling.
Here is the recipe,
Gram flour - 1 cup
Jeera - 1 tsp
Onion - 1 medium(chopped finely)
Tamarind paste -1 tbsp
(soak tamarind in a bowl, and turn it in microwave oven for 30 seconds.
Chilli powder - 1tbsp
Haldi - 1/2 tsp
Salt to taste
Grated coconut(dry) - 2 tbsp
Poppy seeds - 1 tbsp(optional)
Coriander chopped to garnish
Oil-2 tbsp
Ghee - 1 tsp
As we have to prepare it in thick bottomed pan, I kept the pan on heat, and then started cutting onions(that saves time)
Once oil is hot, add jeera, and onion. Saute for 2 minutes or till slightly brown. Add curry leaves. Now add gram flour. keep on stirring,as there is chance of getting burnt till nice aroma comes. It hardly takes 5 minutes. Then add,tamarind paste, salt, chilli powder and haldi.
Mix properly and add 1 tsp ghee. Let it cook for 2 more minutes. till that time, apply little ghee on a plate and remove the ready mix to the same. Press it evenly and garnish immediately with coconut, poppy seeds and coriander.
Have it with chapati or hot rice as side dish.
I am sending this one to Mahima's(http://spicesetc.blogspot.com/) event ,
http://spicesetc.blogspot.com/2009/04/15-minute-cooking-spieces-etc.html
Keep smiling,