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vimala`s
fantasy cooking
pasta tikkies
ingredients:-spagetti --1 cup(cooked with salt)
carror--2(small)
beans--8
white bread(crumbs)
cheese into small long size bits
green chillies-3
wheat flour(maida)-1cup
fresh coriander leaves
jeera-small tsp
ginger-2"
sesame seeds-1tsp
salt
procedure:-cut the carrots+beans,chillies,ginger in to rough
grinding using with food processure. 2.cook
throughly spagetti according to the instructions. 3.cut spagetti
into small pieces.add the rough grinding veg.pieces. 4.mix
coriander ,little garam masala,jeere,seaseme.flour to a fine dough. 5.finally add
thecheese bits and mix the dough well.with hand. 6.no need to
add water.(if you need add a little). 7.make them
small round or oval shape "tikkies"(like vadas)and fry them in a low
flame to a golden brown colour,and serve them hot with tomato sauce or ketchup. Alter.
tips:-instead of adding maida(wheat flouor)to the spagetti,make the fine batter
with maida adding water and salt.makethe spagetti balls and dip them into the
batter and fry them in oil to a good color.
coco-badami cova fresh cocconut----1 almonds
without peel(soaked) carrots(grated) ghee-2tbsp vanilla
essence or vanilla sugar milk½ltr or
milkmaid sugar syrup(2
cup) crushed
pistash nuts,cashew nuts(add the green colour to get a good colour). Procedure:-make
the carrots halwa with(1cup sugar),carrot should be fry with some ghee for 3
minutes before add the sugar. make the
coconut cream adding some milk and sugar (grind to a fine cream).let it come to
a fine thick cream . add the
milkmaid (little)with mandel cream. make it into a
fine thick cream on low flame (to make small bits).stir continueousely without
burning. Now first put
the coconut thick paste as one layer, carrot halwa
as 2 layer,spread the crushed coloured pistash&cashew ground powder. finally spread
the mandel halwa. let it stay
for ½ hour,let it cool slowly. cut them into
small pieces carefully. decorate with
coloured pistash. VIMALA`S
COOKING
SNACKS
VEGETARIAN SAMOSAS
potato samosas
palak samosas
cilantro samosas
green peas samosas
methi samosas
mixed
vegetable samosas
white beans samosas
coconutand cabbagesamosas FOR
PASTRY
maida flour(called as all purpose flour)-2 cups
salt----½tsp
water--4tbsp
oil-4tbsp
rice flour--1cup PROCEDURE:-sift
two flours and salt adding with water make a fine stiff dough.
Knead for 4 to 5 minutes welland keep aside for
40 minutes or longer . FIRST
WE START WITH POTATO SAMOSAS--1 STUFFED
CURRY:- cook potatoes
till they become softer.peel it,mash them.
add garam masala,ginger
paste(2tsp),chilli(3chopped),amchur(dried mango powder-2tsp),salt to
taste,turmeric-1tsp,mix them well to a fine dough.
make them to desired size
round b alls. PREPARE
LIKE GLUE WITH 1TBSPMAIDA
heat one by one for one second (it should not
get toasted)and remove immedietly,and cut in the middle like ½circle,stuff
potato mixture in each of them . ,roll
the semi circle to a cone"and glue it with
the mixture(as glue)which is added with water. Prepare
all samosas like this and cover them with a nice towel over them. we
can get crispy samosas if you keep themfor 30 minutes. fry
them on a slow flame and serve them with tomato ketchup, or chilli sauce.
PALAK SAMOSAS-2 FOR
PASTRY IS THE SAME PROCES AS POTATO SAMOSAS:
stuffed palak curry:-fresh palak----1/4
kg(cleaned and chopped finely)
garammasala--3 tsp
amchur--2tsp
greenchillies--3
turmeric-1tsp
pudina leaves--1cup
ginger paste-2tsp
onions--2oogms(finely chopped)
salt to taste
oil for curry
put oil in the deep pan fry some cummin
seeds,then add chilli es,turmeric,onions,chopped palak
then add garammasala,amchur,salt.put the lid
until the curry is ready.
after 3 minutes check the water is absorbed or
not.remove lid and simmer the stove,let the curry
become soft.(if still it has more water add
little basan )
THE SAMOSA COVER PROCESS IS THE SAME AS POTATO
SAMOSA)
Instead of stuffing potato curry fill with
palak mixture.
CILANTROSAMOSAS-3
FOR PASTRY IS THE SAME PROCEDURE AS ABOVE
stuffed cilantro(coriander leaves):-cleaned.fresh chopped
coriander--3cups
garammasala--3tsp
amchur--2tsp
ginger
paste--2 tsp
garlic paste-2tsp
haldi(turmeric-1tsp
salt to taste
oil for curry
pudeena
leaves-paste-3tsp
FRy some cumminseeds,add all ingrdients except
leaves.after2min add coriander
leaves and leave it for some time on stove(max 3 seconds)
remove from the stove and make it desired size balls.add little
basan(gram flour)before you remove from the heat. EVEN
THE METHI SAMOSAS ALSO THE SAME PROCESS CURRY.(5) TO
MAKE SAMOSAS PROCEDURE IS AS ABOVE
GREENPEAS SAMOSAS-4
soaked green peas-1/4 kg
grnded paste chilles-5
garam
masala-2tsp
ginger--2tsp(paste)
lemon juice-2tsp
salt to taste
fresh coriander-½cup
haldi-1tsp remove
the water from soked peas and let them cook in cooker with ONLY Fry
some cummin seeds then add the ginger,chilli paste,haldi.mix peas and
garammasala and peas.stir well,add finally lemon juice withsalt.make them
desired balls.
FOR PASTRY ISTHE SAME PROCEDURE AS ABOVE
THE
PROCESS TO MAKE SAMOSAS
MIXEDVEGETABLE SAMOSAS--6
mixed vegetable packet½kg
OR green peas-1cup
potatoes-finely chopped-2 big size
carrots -2 finely chopped in small bits
french beans-4 finely cut in to small bits COOK
garam masala-3tsp
amchur--3tsp
cashew nuts-8
green chillies-chopped 5
coriander
leaves-1cup
haldi-1tsp
oil and salt to taste
ginger paste-2 spoons
fry 1tsp cummin to broun colour,add pastes and
haldi chillies and finally add mixed vegetables.make them in to desired balls. "THE
PROCESS TO MAKE SAMOSAS WHITEBEANS SEEDS SAMOSAS --7 soak beansseeds over night.(½kg),put little salt in it. next morning cook them in the pressure cooker with weight
until one whistle. mash them (50%)and add 2 tsps ginger
paste,garlic(2tsp)paste,chillies paste(3),garammasala(2tsp) salt,little lemon juice and finally add beans +chopped
coriander.make them desired balls. if it is not easy to make them add one boiled potato
,mash it and add to the mixture. "THE PROCESS TO MAKE SAMOSAS COCONUT_CABBAGE SAMOSAS grated fresh coconut-½ part
(without black) grated cabbage-1/4kg ginger-1inch greenchillies-3 garlic--2cloves chopped fresh coriander-1cup garammasala-2tsp Cook grated cabbage with a little salt and add grated
coconut too(3 cups water). fry 1 tsp cummin and add the paste of greenchillies and
ginger,garlic and stir it continuously. finally add the combination of cabbage and coconut and
let it stay for some more time on low flame with the lid. make it desired size balls,and prepare samosas similar
process as potato samosas. NOTE:-if to prepare balls with this mixture add some wet
white bread to this mixture. BREAD BHAJJIS INGREDIENTS:-bread slices-6(cut them diagonally)
potatoes-4cooked and mashed
ginger and g.chillies paste-2spoons
salt to taste
chopped cilantro-1cup
grated carrot-1 PROCEDURE:-take
,mashed potatoes and add the pastes,salt cilantro leavesgrated carrot to make a
fine dough,take 6 pieces of bread and apply this potato mixture on it ,cover
with another bread slice. prepare all bread slices like sand-wiches,and dip them in
basan batter and deep fry them in oil to golden brown,serve hot with tomato
ketchup,and vegetable sallad. BREAD ROLLS bread-8slices potatoes-3 big in size cilatro leaves-½cup medium onion(chopped) garlic paste-2tsp chopped green chillies-3 chilli powder-1tsp garammasala-1tsp salt to taste process:--boil potatoes andmash them. chop all vegetables. add all ingredients without adding bread .takeout the
brown ends of bread slices. wet bread slices and sqeeze excess of water ,put some the
above mixture on every bread slice and roll it like amat,seal the two edges with
a paste of maida+water .prepare all bread rolls ,finally roll them on bread
crumbs and deep fry in oil on low flame untill they get crispy. serve hot with tomato ketchup or sauce. SPICYROLLS ingredients:_bread slices soft cheese greenchillies coriander leaves chillipowder dhania powder-salt and oil to fry put the bread without brown edges in the water. grind chillies and onion and coriander+salt add dhania powder ,red chilli powder and
soft cream cheese to a
fine paste. sqeeze bread slices carefully and stuff with m the above
mixture,roll them and brush with butter . cut into ½size and bake them to a golden brown colour. serve them with tomato ketchup and sallad. BREAD UPMA bread slices--6 french beans--5 carrot-1 green chillies-4 ginger-1inch curryleaves- salt oil lemon juice-1spoon garammasala(optional) PROCEDURE:-chop finely all vegetables .cook them in
little added salt water to make them softer. put the oil in "kadai"and add chillies and
ginger cury leaves.let them get good flavour. now add cooked vegetables and bread pieces(cubed
pieces).put the lid untill it become softer. FOR BREAD UPMA NO NEED OF WATER ;serve it hot. MOONGDAAL KACHORI maida(all purpose flour)-150gms water ghee-2½tbsp suji-50gms salt oil FOR FILLING:-coriander leaves-1bunch finely chopped
cummin powder-1tsp dhania powder-1tsp greenchillies-4 ginger paste-1tsp moong daal-200gms ghee-4tbsp chillipowder-2tsp lime-2tsp(juice) pudina -chopped 1/4cupsalt PROCEDURE:-soak moong dal overnight.grind it to a fine
fluffy batter.sieve the flour. add salt and ghee to the flour. with adding water makea
stiff dough.knead it very well and set it for 1 hour with tightly covered bowl. make them similar size
balls. put ghee in a thick bottom bowl or non-stick bowl add all
ingredients ,after 3 to 4 minutes add the "pithe" (grinded moongdals batter ),fry it continuously without
burning tills you get fine flavour.adjust the seasoning to taste and re,move
from the flame. take every ball of maida ,make small puri on your palm
fill with sufficient size ball of moongdal mixture,cover it and slightly pat over .prepare all
kachories like the same process. deep fry them in oil on low flame.serve hot with tomato
sauce,sliced onionins,sallad and tomato slices. PASTA TIKKIES. ingredients:-spagetti(long)-100gm
seasomseeds-2tsp
carrot-2
frenchbeans-6
methi(fresh)
greenchillies-4
ginger-1"
bread powder-3tbsp
salt ,oil to deepfry
maida(allpurpose flour)-1½tbsp
garammasala-2tsp PROCEDURE:--boil
water in a big vessel adding 2tbsp salt,when it is too hot add spagetti
and boil furthur,10 minutes
let the spagetti cook
until it gets softer.net it and set aside.
½grind
carrot,ginger,chillies,beans,salt and finally methileaves.add masala,maida exept
breadpowder.
½masn spagetti and mix the above chilli mix
and knead it to a dough.
Make oval shaped balls (small),and let them rotate on bread powder.
after all tikkies done fry them in deep frying
pan in low flame till they get golden
crispy brown colour.
SERVE
WE CAN PREPARE TIKKIES WITH THE SAME PROCEDURE
WITH"SEMIA"ALSO!!
KACHWITH URAD
INGREDIENTS.-allpurpose flour-4cups
cumminpowder-1tsp
uraddal-2½cups
aniseeds-1½tsp
redchillipowder-1tsp
dhaniapowder-1tsp
limejuice-2tsp
little sugar.little asafoetida
ghee-3tsp
coriander fresh-1cup(finely chopped)
PROCEDURE;-soak uraddal 6 hours.grinr it and
steam cook in the cooker,then add masala later.
grind aniseeds and add other ingredients ,mix
that to the dal and keep
aside.Make a dough with ghee ,flour,lime juice,salt and add sufficient
water to make afine dough.let it stay for 2 to 2½hours.
make desired size balls with the maida
dough,make equal size balls with urad dal masala mixture also.
take each ball and make adepression with your
thumb and stuff with urid dal mixture.
close it ,then make it gently like a small
pories,use the same process with all dough.
deep
fry them slowly to get crispy kachories.
VEGETABLE
MANCHURIA
INGRDIENTS:-cabbage
carrot
beans
greenpeas
chop them nicely
cook them untill they become soft tender.
add maida salt and chillipowder(2tsp)to cooked
vegetables and make it equal size balls without any split.
fry them to a golden brown colour.
FOR GRAVY;-ginger-2"
onion-chopped
greenchillies-4
tomato sauce-5spoons
take 2tbsp of oil in a vessel and fry 1tsp
cumminseeds then add onion ,chopped chillies and ginger finally salt and little
garam masala.after cooking 2to 3 minutes finally add the tomato sauce cook
furthur 3 minutes more untill you get fine flavour.
add the readymade manchurias to this fravy and
let it stay on stove for few minutes.serve hot. GREENPEAS KACHORI ingredients:-atta(chapathi flour-2cups
maida(all purpose flour)-2cups
greenpeas(soaked and cooked)-2½cups
chillies-6
ginger paste-1½tsp
mustardseeds-½tsp
hing½tsp
turmeric-½tsp
fresh coriander-½cup
oil to deepfry
make the fine dough with two flours adding
salt,and a little ghee.
Mash the cooked green peas and add coriander
leaves.
Grind the chillies and ginger and season it
with mustared seeds and hing,finally with turmeric.
Make "strwberry size"balls with the
dough and put a depression with thumb,and then keep
almost same size peas mixture in it cover it
,again make it as small (thick)pori.just press it
only!!deep fry them gently and serve them hot
with mint chutny or tomato sauce.
POTATO PATTIES INGREDIENTS:-potatoes-100gms
spinach-(frozen full leaves)-500gms
grated cheese-50gms
garlic-finly chopped
white pepper-½tsp
salt-½tsp
baking powder-½tsp
egg-whisked
ghee-to toastthem
PROCEDURE:-Peel potatoes and grate them finely.
mix all ingredients with potato and make them
like"vadas"(flatten)
and toast them on frying pan slowly adding
little ghee.
serve them hot with jam or marmalade.
IT IS LIKE A TIFFIN USED IN SWEDEN;ESPECIALLY
CHILDREN LIKE IT
ONION RINGS
ingrdients-onion -2½cups to cut like rings
allpurpose flour-1cup
egg beaten-½
salt to taste
oil to deep fry
keep onion rings in "ice-cold" water
for 1 hour.and drain it afterwards.
mix the other ingredients with allpurpose flour
to get a good batter(fluffy)
Dip onion ings with the batter and deep fry
them to a golden crispy brown colour.
serve them with tomato ketchup and to taste add
salt and pepper on it .METHI ROLLS
chopped fresh methi-1½cup
besan-2½tbsp
water to make dough
greenchillies-3 finely chopped
ginger paste-1tsp
potato-grated1
salt and red pepper oil to deep fry
PROCEDURE:-mix all ingredients toa fine
dough,make them equal size balls
steam them in idli cooker to softer.
at the time of serving make each ball
criss-cross (like)with a knife.
deepfry them to crispy brown. WE
CAN PREPARE ANY LEAFY VEGETABLES LIKE THE SAME PROCEDURE. STUFFED CABBAGE ROLLS INGREDIENTS:-cabbages-2(see
for big leaves)
onion-slice
mixed vegetables-finely chopped and cooked
peas,cauliflower.beans,carrot-finely chopped
tomato ketchup -4tbsp
salt to taste
bread crumbs
maida -for batter
ginger-paste 1tsp
greenchillies-paste 4 in nos
PROCEDURE:-remove the layers of cabbage gently
one by one.
boil
water with adding salt and keep all cabbage layers for few minutes.keep aside.
fry a second onions,chillies and add cooked
vegetables ,then seasoning andketchup.
fry for 3-4 minutes untill it gets dry.
take each layer and keep some mixture of above
and paste it with maida batter for
sealing the edges.roll them in bread crumbs.
deep fry to golden crisp colour and serve them
hot. NOTE:-you
can dot with butter and keep on greesed pan and bake in the oven
180¤c-200¤c for 10 minutes. BANANA(PLANTAIN)ROLLSRAW plantains-5 in nos salt
to taste greenchillies-3-cut
them into small pieces ginger
paste-1tsp,onion-½chopped garlic paste-1tsp boiled green peas-1cup coriander-½cup chopped salt pudeena chopped-50gms oil-1½tbsp peanuts powder-1½tbsp maida-½cup for batter oil to deep fry. PROCEDURE;-boil the bananas with peel untill they become
softer.
peel them mash them and add turmeric. lightly fry coall ingredients should be nstantly to dry. add
the seasoning to this and spread it on wet
muslin cloth. with the help of the cloth roll it like "dosa" ,dip it in maida batter and then roll it in peanuts
powder. deep fry (whole dosa)in oil to a golden colour and now
cut it into ½ to 1 inch bits drain on a paper and serve them hot. MIXED VEGETABLE CUTLETS INGREDIENTS:-potatoes-4(boiled
and mashed)
cabbage-chopped1cup
carrot grated-½cup
boiled green peas-1cup
breadslices-4soked &mashed
amchoor-3tsp
chopped ginger-2½tsp
fresh dhania-½cup
greenchillies-finely chopped-4 to5
pudeena finely chopped-1cup
jeera-rosted and grinded 3tsp
salt and red chilli powder
oil to fry
maida-3 tbsp
bread crumbs
PROCEDURE:- make maida batter and keep aside.
sprinkle bread crums on a wide plate.
mix all ingredients to a fine dough and knead
well.
make small size"lemon balls"dip them
in maida batter .
Roll them in bread crumbs and press them as
cutlet(use any round shape glas).
see the edges should be neat.
prepare all cutlets and let them stay in
refrigeretor .before frying remove frm the
fridge.drain them on paper and serve them hot
with tomato ketchup.
VEGETABLE
tikkies
INGREDIENTS:-channadal-soaked and grinded
salt and chillipowder-1tsp
greenchillies-3cut in to small bits
coriander leaves-½cup
potato-cut them to finger shape3 in nos
salt and red chilli powder
DECORATION:-cucumber slices
kebab-mirchies
tomato slices
sallad cabbage shreds
black oives½ly cut)
onion rings
PROCEDUREdip potato fingers in channadal batter
and deep fry
slowly untill potato is cooked.
before serving them fry them again in hot oil
to get crispy.drain them on paper and serve them hot with decoration vegetables.
KACHORIES INGREDIENTS:-moongdal-1cup
(soaked and grinded)
ginger-chopped 1"
chillies-4chopped
cummin powder and red cchilli powder-1tsp
garam masala-1tsp
asafoetida-little
turmeric
ghee-1tsp
allourpose flour-200gms
chapathi flour-3 tbsp
salt to taste
curd-1cup
ghee-1tbsp
water PROCEDURE:-take
fine maida and swift it nicely and prepare a fine dough with using water and
curd.
let it stay for 15 minutes.
fry on alow flame all the oter ingredients with
moong mixture to dry.
make the dough to small size balls and make a
depressionin the middle and put some mixture of
moondals and cover it all sides and roll very lightly then fry them in
oil carefully in low flame.
MASALAVADAI
INGREDIENTS:-channadal(redgram)-1/4 kg soaked and grind it
ginger-2inches
green chillies-5 chopped
garlic-3 paste
fresh coriander -½bunch
seasomseeds-2 tsp
very litle-soda
pudeena leaves-1cup
PROCEDURE:-grnd chenna dal with very little quantity of water.
and add salt and other ingredients.
warm oil and make small vadais and deep fry
them to a golden crysp colour.
serve hot with mint chutney.
VEGETABLE VADAI ingredients
channa dal-1cup
moong dal-1cup
rice-1/¤cup
chillies-chopped finely
ginger paste-1tsp
garlic paste-1tsp
coriander (fresh)-½bunch
pudeena-½cup
salt to taste
carrot grated-1 cup
palak OR methi leaves-finely chopped
onion-2bigsize chopped finely
seasom seeds-2tsp
cummin seeds-1tsp
PROCEDURE:-grind them two dals with rice to a
hard dough.(add very little water)
add all ingredients to a fine dough,and make
them small vadai and
deep fry them to crispy brown .serve hot with
tomato ketchup.
WE DO NOT NEED TO MIX WATER BECAUSE VEGETABLES
CUTLETS WITH PALAK &POTATO INGREDIENTS:-potatoes-5COOked
&mashed
fresh coriander leaves--½cup
fresh palak(spenach)-50gms(chopped finely)
greenchillies-4 to 5
finely chopped
ginger&garlic paste-1½tsp
salt to taste
maida--2cups adding with salt&water for
covering batter
bread crums-covering
oil to fry
little basan
turmeric &½tsp garammasala
PROCEDURE:-
take 2 tsp oil and add first greenchillis,some cumminseeds,pastes and
salt .
after stirring continuously add palak and
mashed potato and garammasala.
let it stay for 2 more minutes,remove from the
heat .
mix well add cotriander leaves too.
let it stay in the refregerator for some time.
remove before you eat and make them like
oval-shaped cutlets.when all are done
dip in maida batter and roll one by one in
bread crumbs.
prepare all in the same way,fry them in the pan
using more oil(not deep fry).
serve with mint chutny or tomato ketchup and
vrgrtable fresh sallad.
::KEEPING IN THE FRIDGE THE CUTLETS WILL BE
CRISPY SABUDAANA VADA INGRDIENTS:_sabudaana--1kg
potatoes-1kg
peanuts-1/4kg
salt,red chilli powder-according to your taste
turmeric-little
oil to deepfry
PROCEDURE :--soak saabudana in the waterfor 4 hours.
cook potatoes and peel them mash them.
grind peanuts roughly(like suji)
mix above ingredients together like chapathi -
dough
add the remaining spices and deep fry them in
oil to golden brown. CABBAGE VADA INGREDIENTS.-uraddal-½kg
cabbage-1/4kg
ginger-1inch--to paste
coriander leaves-½bunch
curry leaves-2twigs
salt
oil to deep fry
onions-5
greenchillies-5 to paste PROCEDURE:-soak urad dal for 1 hour.drain it and grind it
with little water,salt.
chop onions and chillies
add some salt to chopped cabbage and( ½ly)
cook it .
sqeeze cabbage without water and add grinded
urid dal and add all remaing ingredients
to a fine dough.
make them like vadas and deep fry them in oil
to crispy brown. MOONGDAL
VADA INGREDIENTS:-moongdal--½kg(soaked&grind)
onions--1/¤kg(chopped)
greenchillies-7(chopped finely)
salt
curryleaves-2twigs
ginger-1tsp(paste)
oil to deep fry PROCEDURE:-DONOT GRIND
add all ingredients to moong dal dough.add
coriander bits and curry leaves.
make vadas to your desired size and deep
fry them.
serve hot with coconut chutny. SOUR PAKODA
INGREDIENTS:-urddal(white).-1/4kg chillies-6 chopped
rice½kg onions-4 chopped soda sour yoghurt oil to deep fry salt to taste cummin seeds-1tsp seasomseeds-2tsp fresh coriander-1cup curry leaves-2twigs PROCEDURE:-grind urad dal &rice to powder sieve it .
addall ingredients one by one to a fine dough.
make them like pakodas fry them to golden
colour. YOU CAN STORE THE BATTER FOR
MASALA
PAKORA WITH INGREDIENTS:-cashewnuts-1/4 kg-
basan-1/4kg--batter
ginger-120gms
chillies-7
cumminseeds-whole 2tsp
pudeena(mint)-½cup
coriander leaves-½cup
curryleaves-2twigs
ghe-1cup
salt
oil to deep fry
seasom seeds PROCEDURE:-add water to basan to make pakodas
dough(thicker than bhajjis batter).
add cashews,ginger paste,chopped
chillies,curryleaves,coriander and salt other
remaining things to a fine dough.
pour oil in "kadai" and prepare
medium size cashew pakodas to crispy frying.
we can spare them up to 15 days. MIXED VEGETABLE PAKORA" INGREDIENTS:-cabbage-1cup chopped
potatoes-1½cup-grated
chillies--8
chopped carrot-1cup
beans-5 chopped into tiny bits
ginger-ground 2tsp
coriander
leaves-1/4cup
oil to deep fry
salt to taste
basan-½cup PROCEDURE:-grind chillies and ginger to a fine paste.
cook ½ly all vegetables.drain it.keep aside.
add all ingredients to basan .
now add ½ly cooked vegetables+other
ingredients(donot add water).prepare pakodas with your desired size.
fry them in oil
to crispy brown.serve hot with tomato ketchup. MAIDA
BONDA INGREDIENTS:-onins-5
allpurpose flour-500gms
sour curd(yoghurt)-1½cup
coriander leaves-½cup
greenchillies-5
rice flour-100gms
tomatoes-3
cumminseds-1tsp
seasomseds-1tsp
salt,oil to deep fry PROCEDURE:-sieve mada and rice flour.add sour curd ans
salt.
chop all vegetables and add to the batter mix
well.
add little baking soda and other ingrdients
to it.
make lemon
size round balls and deep fry them to golden crispy brown colour.
serve them ONLY they are hot with coconut(idli)chutney. MYSORE BAJJI INGREDIENTS:-allpurpose flour-1/4kg
suji-1tsp
corn flour-1tbsp
greenchillies-5 to be chopped
ginger-to be chopped
coriander leaves-½cup
fresh coconut-chopped1/4 cup
salt,oil to deep fry
channa dal-1½tsp(soaked and drained)
little soda
cumminseeds
seasom seeds PROCEDURE:-THE BATTER MUST BE SOAKED MINIMUM 4 TO 5HOURS:
IF YOU WANT TO PREPARE MORNIG,PREPARE BEFORE
------mix all ingrdients EXCEPT soda.
soda should be added before you prepare
"BAJJIS".
heat the kadai with oil and make walnut size
balls and deep fry themto brown colour.
serve hot with tomato chutney or
coconut chutney. MYSORE BONDA
INGREDIENTS:-uraddal-½kg
rice flour-100gms
coconut-chopped 1cup
salt to taste
black pepper-2tsp
oil to deep fry PROCEDURE;-soak uraddal for 1 hour and grind it as vada
batter(do not use more water).
mix all ingrdients well to this batter.
make them to lemon size balls and deep fry them
in oil,on slow flame.
serve hot with sambar and coconut chutney. BONDA WITH SABUDAANA
INGRDIENTS:-allpurpose flour(maida)-1/4kg
onions-3
riceflour-75gms
grenchillies-5
sabudaana-1oogms
cumminseeds-1tsp
coriander-1tbsp
sour curd-½cup
salt to taste,oil to deep fry PROCEDURE:-soak sabudaana in sour cur for 1½hour.
chop all vegetables.
add them to the sabudaana mixture along with
rice flour to pakoras consistency.
deep fry pakodas in oil and serve them ONLY hot
with tomato ketchup. POTATO BONDA INGRDIENTS:-potatoes-½kg(boiled and peeled)
green chillies-5finely chopped
soda-very little
basan-1/4kg
salt to taste,oil to deep fry
redchilli powder-according to taste
rice flour-100gms
garam masala
mint(pudeena leaves)-1tbsp
tomatoes-2 finely chopped
ginger paste-1tsp PROCEDURE:- take
big vessel pour 2 tsp oil and fry chillies and tomatoes and other spices.
mix
well .add boiled potatoes and curry leaves and coriander.
let it stay for 2 minutes,remove from the
heat,and make lemon sized balls.
fry them to a golden brown colour.
serve with tomato sauce or coconut chutney. RAW BANANA BHAJJIS
INGREDIENTS:-raw bananas-3(hard)
basan-1/4kg
chillies-4(paste)
ginger-to paste1tsp
turmeric,salt,oil
to deep fry PROCEDURE:_(normally i use to cut the bananas
horizontally)
peel bananas and cut them neatly and keep them
in 1tspcurd added water.
prepare the batter with basan and 1tsprice
flour.add soda and ground chilli paste6+ginger paste too.
dip each banana slice(long ones)carefully in
basan batter and deep fry them in oil.
serve with mango pickle or tomato ketchup. NOTE:_WE CAN PREPARE WITH THE SAME PROCESS
WITHPALAK;CAULIFLOUR;BRINJAL;KADDU,SNAKE GUARD;sweetguard,CAPSICUM. MICHI BAJJIA
GREENCHILLIES--1/4kg(should be thick and long)
ajwain-2tsp
cummin powder-1tsp
dry coconut powder-3tsp
amchur(dry mango powder)-2tsp OR Lemon
juice-3tsp
salt,oil to deep fry
basan-1/4 kg
soda-little,turmeric
chickpeas powder-2tsp
rice and maida flour-1tsp PREPARATION OF STUFF:-grind together with coconut
powder,salt,ajwain,chickpeas powder
amchur,cummin powder,keep aside,add just a 1tsp
water.
---- prepare fine batter witout any lumps with
basan and 1tsp rice flour and 1tsp
maida
and soda.
-- split green chillies top to the edge and
remove with using spoon all seeds .
stuff with above mixture to each mirchi,deep
fry them in oil to a light golden brown colour.serve with vegetable sallad and
salt+lemon mixed onion rings. SAABUDANA KHICHIDI INGREDIENTS:-groundnuts-100gms
saabudana-½kg
potatoes-1/4kg
chillies-3
mustars-1tsp
dry chillies-2
cummin-1tsp
lemon-1
salt,turmeric
curry leaves-2twigs
corianderfresh-1/4cup for garnishing PROCEDURE:-clean and wash sabudana and let it soak for 3½hours.boil
potatoes till they become softer.roast ground nuts anr grind them roughly(like
suji) chop
chillies finely. pour oil in a kadai and seasonig with musterds etc..after
done remove from the heat add potatoes and ground nuts, salt lemon juice and
drained sabudana .mix thoroughly,keep on the heat for a moment with lid.and
serve hot.garnish with coriander leaves. ADAI INGREDIENTS:-toordal-1cup
urad dal-1cup
chennadal-1cup
moongdal-½cup
rice-1cup
groundnuts-50gms
salt to taste
greenchillies-5
red chillies-3
cumminseeds-2tsp
turmeric PROCEDURE:-soak all dals and rice ,grind them with all
ingredients to a smooth pate(batter)
make it as thick dosa and roast it two sides
adding little more oil.
serve hot with sambar and coconut chutney. UPMA
WITH RICE SUJI INGREDIENTS :_rice suji-4 cups
moongdal-1 cup-washed and
drained
coconut-fresh grated
curyleaves-2twigs
tempering ingredients -musterds,cummin,red
chillies(2)in bits,urad dal
green chillies-7chopped
oil-½cup PROCEDURE:-put
a big thick vessel,prepare tempering,add chopped chillies,curry leaves and
finally moong dal.fry for 2 minutes until moongdal gets good flavour. add 8 cups of water(1:2water),add salt.allow to boil the
water. turn to low heat and now add suji slowly without any
lumps. keep the lid and let it cook until suji done with low
temperature. serve with hot or cold with mango pickle. "PUNUKULU(BONDAS WITH IDLI OR DOSA BATTER)
INGREDIENTS:-uraddal-100gms
rice-4oogms
onions-3 cut into bits
greenchillies-7
chanadal-½cup
coriander leaves-½cup
cumminseeds-2tsp PROCEDURE:-if
you prepare them morning let the batter( should be fermented
)
should be grinded before night.the should be
sour,then you get the taste.
soak rice and urad dal separately and grind
them separately,mix them together.
add salt and chillies and other ingredients.
next day before you deep fry them add
a pinch of soda,and fry them like balls
to
golden brown.serve them hot with tomato sauce. MOONGDAL SIRIYALI:_
INGREDIENTS:-moongdal-½kg
tamarind pulp-2tbsp
salt -sufficient
turmeric-little
for
tempering-channadal(2tsp),uraddal(2tsp),musterds-(1½tsp),redchilli(3 to4)
curry leaves-2twigs
oil-3tbsp PROCEDURE:-soak moong dal for 1½hour.drain it and add
salt and grind it roughly(like suji)
DO NOT ADD MORE WATER:
make the dough as idlies in idli moulds-
cut them to small pieces,set aside.
pour oil and tempering nicely with all
ingredients mentioned above.add tamarind pulp
and curry leaves turmeric,little salt,
finally add moongdalidli bits.just shake them
.serve them hot. POTATO BREAD BALLS INGREDIENTS:-white bread-8slices big in size
potatoes-500gms-coocked&peeled
&powdered
greenchillies-5 nicely chopped
onions-finely chopped to very tiny bits
oil-6 tsp
ginger paste-1tsp
oil to deep fry
garlic cloves-5,peeled &crushed
salt &turmeric PROCEDURE:-take potatoes powder,set aside.
fry chilli bits and onions to golden colour in
kadai.
add potato powder to it. add the remaing things
to it.
allow to stay on heat for 2 minutes.
let bread slices soak in water for 2 minutes.
remove black edges.
sqeeze water ,make each bread like a small puri
in your palm,
stuff with potato mixture,round it like a ball
and deep fry them to golden crisy brown. KACHORI WITH BASAN:- INGREDIENTS:-basan-250gms
allpurposeflour-450gms
green chillies-11 to paste
salt,oil to deep fry
lemon -2
pudeena-18 twigs
ghee-7tsp
curd-1cup
soda-pinch
sieve maida and
gram flour separately.add to ONLY maida curd ,salt,ghee and soda like
puri`s dough,keep aside.sqeeze lemon juice without seeds.
grindgreen chillies to paste.roast basan
slowly.add all other ingredients to this except lemon juice.fry it for few
seconds ,adding oil,gradually.
remove from the heat and add finally lemon
juice .mix well,and prepare to small wall nut size balls,
knead maida well,and make it equal shaped balls
as basan mixture.
take a maida ball put a depression on it and
keep little basan mixture,cover it
and pat like a small puri.
after all kachoris are done,now deep fry them
in oil,slowly to crispy brown.
serve hot with
vegetable sallad. RICEFLAKES PATOLI(POHA) INGREDIENTS:-poha-450gms
grated fresh coconut-1cup
peanuts- softly
boiled
chillies-5 to 6 horizotally cut
coriander leaves-½cup
curry leaves-2twigs
For tempering;musterds½tsp:channa-11tsp:uraddal-½tsp
red
chillies broken4:cumminseeds-½tsp
ghee-5 tsp
lemon juice-4tsp(optional) PROCEDURE:-soak poha for 10 minutes,drain it.
boiled peanuts softly.
tempering first in a big vessel.add long chilli
bits,coconut grated,peanuts and finally drianed poha also.
add salt and coriander. let it stay for further
2 minutes before adding lemon juice.serve it hot. VEGETABLE MANCHURIA INGREDIENTS
:_cabbage-small bit
carrot-3
beans-100gms
peas-100gms
maida-3tsp
salt to taste
chilli powder-2 tsp
garam masala-2 tsp
FOR GRAVY:-ginger+greenchillies-to paste-2tsp
onions-½cup chopped
tomato sauce PROCEDURE:-fry the onion bits to brown colour.add
ginger and chillie paste.
add salt and tomato sauce,allow to cook for 2
minutes.
Chop all vegetablea in food processor finely.
boil them softer in thewater adding little
salt.
add salt,chillipowder to cooked vegetables,then
make them round balls and deep fry
them to golden brown.
add above balls to redymade gravy and let them
cook further 1 more minute.
serve them hot.
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