tag:blogger.com,1999:blog-73620521936439302072024-03-14T06:01:46.955-07:00My RecipesNishahttp://www.blogger.com/profile/11967662913025657631noreply@blogger.comBlogger14125tag:blogger.com,1999:blog-7362052193643930207.post-13855553920272562862011-04-14T08:57:00.000-07:002011-04-18T07:49:37.676-07:00Spicy Kizhangu/Potato Curry<div dir="ltr" style="text-align: left;" trbidi="on">Usually I and my husband have Roti and subzi for dinner. Roti is not a common food in Kerala. My parents like to have rice for lunch and dinner. But if i offer to make chapathi for dinner they are happy because they will get something different for dinner and they know that I will do everything by myself ;-)<br />
Anyways, coming to roti and chapathi, chapathi we make at home is actually the thinner version of the north indian paratha. I prefer chapathi to roti. I can eat anything with chapathi from pickle to raitha. But my most favourite is, like many people, is potato curry. When I make potato curry for my husband it's different with garam masala,ginger garlic paste or even some green peas. But if i make for only myself, i prefer a Kerala spicy potato curry which has ground coconut in it. When i say this, I can imagine the frown on the faces of my non-keralite friends with a thought in their mind - Coconut with potato! What a wierd combination!<br />
But dear friends, yes it sounds wierd, but it's not at all bad! In fact, this is my most favourite side dish with chapathi. So here I share this wierd recipe with my friends who want to try it out and feel the difference from usual paneer mutter, aloo gobi etc.<br />
Ingredients :<br />
Potato - 2 medium sized<br />
Onion - 1 medium<br />
Garlic - 1/2 tsp<br />
Coconut grated - 1/2 cup<br />
Turmeric powder -1/4 tsp<br />
Chilly powder - 1 tsp<br />
Meat masala - 1 tsp<br />
Salt - as per taste<br />
Mustard seeds - 1/2 tsp<br />
Curry leaves - 1 bunch<br />
Dried red chillies - 2<br />
Water - 1/2 cup<br />
Oil - 1 tsp<br />
Oil - 1 tbsp<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9WR2Z56ZBCrpXwQo7oL_YZ5yXpv8db60-uyQ1uvFR9UCn3SpGtkrgSzfpDi9zr-faWIAviryt2OwN8gE_ybUPDQLBQjPqntbuHu55kZBuj5FGgrTjrcGb00E89kx5_uhbA8uTRYcMXrk/s1600/potato-curry.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" r6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9WR2Z56ZBCrpXwQo7oL_YZ5yXpv8db60-uyQ1uvFR9UCn3SpGtkrgSzfpDi9zr-faWIAviryt2OwN8gE_ybUPDQLBQjPqntbuHu55kZBuj5FGgrTjrcGb00E89kx5_uhbA8uTRYcMXrk/s320/potato-curry.JPG" width="320" /></a></div>First fry the coconut in 1 tsp oil for 2 minutes and grind it with meat masala and chilly powder by adding 1/4 cup water and keep aside. Peel the potatoes and slice them into thin long pieces. Chop the onion and crush the garlic. Now heat oil in a pan and add mustard seeds,curry leaves and dried green chillies. Add onion and garlic and saute well adding little bit salt. Once the onion turns golden brown in colour, add the potato pieces and turmeric. Again fry for 2 minutes. Now add the ground masala and water and cook adding salt as per taste till the potatoes are cooked. Once the gravy is thick, remove from fire and serve hot with chapathi.<br />
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Note : For meat masala, we can add ready made powder or a ground mixture of all the spices such as corriander seeds,pepper,nutmeg,fennel seeds,star anise,cardamom,cloves,cinnamon etc. I add ready made meat masala powder available in the market which is equally good.<br />
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</div>Nishahttp://www.blogger.com/profile/11967662913025657631noreply@blogger.com1tag:blogger.com,1999:blog-7362052193643930207.post-12377779587442323862011-04-12T05:02:00.000-07:002011-04-18T07:54:05.117-07:00Chakkakkuru ulli thoran - Jackfruit seeds & shallots thoran<div dir="ltr" style="text-align: left;" trbidi="on">I don't like to eat ripe jackfruit, mainly because of it's smell. I don't even like to sit near someone who eats it because of that strong smell. But raw jackfruit dishes are very tasty. For example chakka puzhukku which is a favourite of most malayalis.But I like the jack fruit seed dishes more. My mother simply fries it adding salt and chilly powder. <br />
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Chakkakkuru or jackfruit seed can be used in a variety of dishes. But my favoruite dish is a thoran made with this.It's very simple and tasty. I would like to share the recipe here.<br />
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What you need is<br />
<br />
Jackfruit Seeds - 1 cup<br />
<br />
Shallots - 1 cup<br />
<br />
coconut grated - 1/4cup<br />
<br />
chilly powder - 1 tsp<br />
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turmeric powder - 1/4 tsp<br />
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oil - 2tbsp<br />
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jeera - 1 pinch<br />
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Chop jack fruit seeds and cook it by adding salt. Drain the remaining water and keep aside. Chop the shallots into small pieces. Grind the grated coconut coarsely by adding chilly powder,turmeric powder and jeera.Heat oil in a pan and add the chopped shallots by adding little bit of salt.(Don't add too much salt since already the jackfruit seeds will have salt.If required add salt in the end.The taste of this dish depends on how well the shallots are fried)Once the shallots are fried well, add the cooked jackfruit seeds.Fry it well and then add the ground coconut and mix well. Keep the flame low and cook for 2 minutes by stirring continuously and switch off the stove. Serve the dish with hot rice as a side dish. </div>Nishahttp://www.blogger.com/profile/11967662913025657631noreply@blogger.com0tag:blogger.com,1999:blog-7362052193643930207.post-9087252532816355322011-04-12T04:58:00.000-07:002011-04-18T07:54:45.417-07:00Sambar Fried Idli<div dir="ltr" style="text-align: left;" trbidi="on">I love idli with hot spicy sambar for breakfast. But to prepare it in the morning, that too before going to office is really a time consuming task and can make me late for office.But once idli is made, we can convert it into a snack which actually gives the taste of idli with sambar. Sometimes I make this snack when there are leftover idlis or when I feel lazy to make any accompaniments with idli.(Making idli itself is a tiresome job as far as I am concerned though I buy the ready made batter from the supermarket.But washing the steamer and the plates in it and then making idlis and taking them out and then again washing the steamer...uffff)So what makes me love this snack is that the simple and easy recipe and the lesser number of ingredients used for it. So it's assumed that nothing can go wrong with this recipe.<br />
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Ingredients:<br />
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Idlis - 4<br />
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Tomato -2<br />
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Hari Dhaniya/cilantro - one bunch<br />
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Turmeric powder - 1/4 tsp<br />
<br />
Chilly powder - 1 tsp<br />
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Sambar masala - 2 tsp<br />
<br />
Mustard seeds - 1/2 tsp<br />
<br />
Methi seeds/Fenugreek - 1 pinch<br />
<br />
Salt - as per taste<br />
<br />
Water -1/4 cup<br />
<br />
Oil - 1 tbsp<br />
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First cut the idlis into small cubes. Chop the tomatoes and hari dhaniya.<br />
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Heat oil in a frying pan. Put the mustard seeds till they sputter, then add the methi/fenugreek seeds. Now add the chopped tomato and fry well. Cover the pan and keep for 2 minutes for the tomatos to be cooked well. Mash them with a spoon and add the turmeric and chilly powders and fry again for 2 minutes. Then add sambar powder and stir well.Now add salt and hari dhania and mix well. Add water and salt and allow the tomatoes cook well with all the spices. Now add the idli cubes and stir well so that they get mixed well with the gravy. Cover the pan and simmer for 5 minutes. Serve hot.<br />
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Note : If you don't have sambar masala, don't worry. Add one tsp chilly powder, 1/4 turmeric powder, 1 tsp dhania powder and a pinch of powder hing/asafoetida instead of sambar powder. <br />
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</div>Nishahttp://www.blogger.com/profile/11967662913025657631noreply@blogger.com0tag:blogger.com,1999:blog-7362052193643930207.post-1672685605823459832011-01-12T02:03:00.000-08:002011-01-12T02:03:09.827-08:00Kappa with Mulaku Chammanthi(Tapioca with chilly chutney)Kappa or tapioca is a source of carbohydrates and is loved by every Malayali. Best combination with kappa is always fish curry but in my house I can't make it since my parents are vegetarians. Sometimes we boil kappa simply with salt and eat with spicy chilly chutney. With this the best accompaniment is hot black coffee.Nothing can beat it! Here I am sharing the simple boiled kappa and chilly chutney recipe.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8pqRSjgsSHMtyEUqZjE3I7yKWHlsheukI2NerTUgBxpDKBU-Nlv3Nalj5i1HHshaIB1IFUop5ZU9neJBWl2OOa5JViVyLOO686m2rT2JI_7HSdT6SDB9ZQyIY62PHeOb_f6ZLQhl-jhQ/s1600/kappa.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="304" n4="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8pqRSjgsSHMtyEUqZjE3I7yKWHlsheukI2NerTUgBxpDKBU-Nlv3Nalj5i1HHshaIB1IFUop5ZU9neJBWl2OOa5JViVyLOO686m2rT2JI_7HSdT6SDB9ZQyIY62PHeOb_f6ZLQhl-jhQ/s320/kappa.JPG" width="320" /></a></div><br />
Ingredients :<br />
Kappa/Tapioca - 1/2 kg(skinned,cleaned and cubed)<br />
Water - required to boil tapioca<br />
Salt - as required<br />
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Boil kappa in a pressure cooker or simply in a closed container adding water and salt. Make sure that it is not over cooked, Drain water completely.<br />
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For the chutney :<br />
Shallots - 5<br />
Green chillies - 5<br />
Salt -as required<br />
Coconut oil - 1 tbsp<br />
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Crush shallots and green chillies with salt. Don't grind it to a paste, just crush the ingredients.<br />
Add oil and mix well. Serve with kappa and black coffee.Nishahttp://www.blogger.com/profile/11967662913025657631noreply@blogger.com0tag:blogger.com,1999:blog-7362052193643930207.post-65406511655557494572011-01-12T01:51:00.000-08:002011-01-12T01:51:37.767-08:00Red Spinach/Cheera Curry<div class="separator" style="clear: both; text-align: center;"><br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7wzhtqEr4rWSByT-P_lxLnv3VrG8IFjsX7LtTzh0yAWP_OhEzY0r02rRhyK0ZCo7WzSHe6a05y5mLRcKf2r_HYbupqrFvUCZA7h8ZYC_nUA6sz4XldrbMlMfBm-g0zXc3fey0WR1SyGA/s1600/cheera.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" n4="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7wzhtqEr4rWSByT-P_lxLnv3VrG8IFjsX7LtTzh0yAWP_OhEzY0r02rRhyK0ZCo7WzSHe6a05y5mLRcKf2r_HYbupqrFvUCZA7h8ZYC_nUA6sz4XldrbMlMfBm-g0zXc3fey0WR1SyGA/s320/cheera.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;">Red Spinach or Cheera in malayalam is a very nutritious and tasty. Since it's not available most of the time in the city where I live, I always crave to eat dishes made of it. As soon as I reach my native place I ask my parents to buy it so that I can have it as much as I want.In hindi it's called Lal Bhaji and my husband also loves this leafy vegetable very much. But there's difference in the way his mother makes and I make it. Mainly because I being a keralite add coconut whereas my mother-in-law's recipe doesnt include coconut.</div><div class="separator" style="clear: both; text-align: center;">Here, I would like to share a gravy made in pure kerala style which goes well with hot rice. This recipe is very easy to make and will be ready in 10 minutes time.</div><div class="separator" style="clear: both; text-align: center;">What you need for this are :</div><div class="separator" style="clear: both; text-align: center;">Red Spinach(chopped) - 2 cups</div><div class="separator" style="clear: both; text-align: center;">Coconut grated - 1/2 cup</div><div class="separator" style="clear: both; text-align: center;">Jeera/Cumin seeds - 1 pinch</div><div class="separator" style="clear: both; text-align: center;">Turmeric powder/Haldi - 1/4 tsp</div><div class="separator" style="clear: both; text-align: center;">Red Chilly powder - 1/2 tsp</div><div class="separator" style="clear: both; text-align: center;">Tamarind - 1 small piece</div><div class="separator" style="clear: both; text-align: center;">Salt - as required</div><div class="separator" style="clear: both; text-align: center;">Water - 1/2 cup</div><div class="separator" style="clear: both; text-align: center;">Dried Red chillies - 2</div><div class="separator" style="clear: both; text-align: center;">Mustard seeds - 1/2 tsp</div><div class="separator" style="clear: both; text-align: center;">Oil - 1 tbsp</div><div class="separator" style="clear: both; text-align: center;">Curry leaves - 1 bunch</div><div class="separator" style="clear: both; text-align: center;"><br />
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</div><div class="separator" style="clear: both; text-align: center;">First add water to the chopped spinach and cook it in a pan adding salt.</div><div class="separator" style="clear: both; text-align: center;"> Just 5 minutes of cooking is enough for spinach.Soak the tamarind and take out the pulp.</div><div class="separator" style="clear: both; text-align: center;">Grind coconut with jeera,turmeric and chilly powder into a fine paste.</div><div class="separator" style="clear: both; text-align: center;">Once the spinach is cooked properly,add the coconut paste and tamarind pulp to it and bring to boil.</div><div class="separator" style="clear: both; text-align: center;">Remove from fire.Now season mustard,red chillies and curry leaves in the oil and add to the spinach.</div><div class="separator" style="clear: both; text-align: center;">Serve hot with rice.</div><div class="separator" style="clear: both; text-align: center;"><br />
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</div>Nishahttp://www.blogger.com/profile/11967662913025657631noreply@blogger.com0tag:blogger.com,1999:blog-7362052193643930207.post-7590220948286760452010-11-08T06:20:00.000-08:002011-04-18T07:55:44.645-07:00Aloo Tikki Chat<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;">I am crazy for Chat items, especially Aloo tikki or gol gappa aka pani puri.</div><div class="separator" style="clear: both; text-align: center;">This diwali i got 4 days off from work so decided to try out some chat at home to surprise my husband.</div><div class="separator" style="clear: both; text-align: center;">Actually making chat is very easy but you need lot of ingredients for that which makes it a bit a difficult task.</div><div class="separator" style="clear: both; text-align: center;">I am sharing my recipe for Aloo Tikki here.</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">What you need </div><div class="separator" style="clear: both; text-align: center;">Potatoes - 4 boiled and peeled</div><div class="separator" style="clear: both; text-align: center;">Bread slices - 8</div><div class="separator" style="clear: both; text-align: center;">Corriander chutney - 1/2 cup</div><div class="separator" style="clear: both; text-align: center;">Tamarind Chutney - 1/2 cup</div><div class="separator" style="clear: both; text-align: center;">Sev - 1/2 cup</div><div class="separator" style="clear: both; text-align: center;">Chopped onions - 1/4 cup</div><div class="separator" style="clear: both; text-align: center;">Green peas - 1/2 cup</div><div class="separator" style="clear: both; text-align: center;">Jeera powder - 1 tsp</div><div class="separator" style="clear: both; text-align: center;">Curd - 1/4 cup</div><div class="separator" style="clear: both; text-align: center;">garam masala - 1/2 tsp</div><div class="separator" style="clear: both; text-align: center;">Chat masala - 1/2 tsp</div><div class="separator" style="clear: both; text-align: center;">black salt - as required</div><div class="separator" style="clear: both; text-align: center;">salt - as required</div><div class="separator" style="clear: both; text-align: center;">oil - for shallow frying</div><div class="separator" style="clear: both; text-align: center;"><br />
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</div><div class="separator" style="clear: both; text-align: center;">How to prepare</div><div class="separator" style="clear: both; text-align: center;">First boil and peel the potatoes and mash them adding a little bit salt.</div><div class="separator" style="clear: both; text-align: center;"> Cook green peas with garam masala and salt so that a dry dish is made without much water and keep aside. </div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyK4DzdOf7v_6dSjzIsFuhu2Ea_YlGN0drD2kvFZIO13JSw2M1BfSlTs-jV8byjnVv8gJDzNSFtl9T008qpbhTkkFnCeYW4TxtEA6fz5r1C3Epfw-XIumKJjhW5ylOp6bkCC012_vZjPM/s1600/Image0124.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" px="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyK4DzdOf7v_6dSjzIsFuhu2Ea_YlGN0drD2kvFZIO13JSw2M1BfSlTs-jV8byjnVv8gJDzNSFtl9T008qpbhTkkFnCeYW4TxtEA6fz5r1C3Epfw-XIumKJjhW5ylOp6bkCC012_vZjPM/s320/Image0124.jpg" width="240" /></a></div><div class="separator" style="clear: both; text-align: center;">Now cut the sides of the bread slices and wet them with water and mix well with mashed potatoes. Make balls with the potato bread mix and flatten them a little. But don't make them too thin, it should be as thick as cutlets.</div><div class="separator" style="clear: both; text-align: center;"><br />
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</div><div class="separator" style="clear: both; text-align: center;">Now heat oil on a frying pan or kadai and shallow fry the tikkis till both sides turn brown.</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiPuIvU_WHWWMbIJHsiF2xw5xqrqkgxEqSWj7wOSjc7xYfNSQYfxf7Dq4LZe12iKSCQPpU6HgjjLB5H_xRYjDGxqKP6G3BXgRbSxn_kgY19E6DHH2hDmQRNY5zCjKF-bcKyo7MjdSBMwM/s1600/Image0122.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" px="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiPuIvU_WHWWMbIJHsiF2xw5xqrqkgxEqSWj7wOSjc7xYfNSQYfxf7Dq4LZe12iKSCQPpU6HgjjLB5H_xRYjDGxqKP6G3BXgRbSxn_kgY19E6DHH2hDmQRNY5zCjKF-bcKyo7MjdSBMwM/s320/Image0122.jpg" width="240" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div>Now the tikkis are ready. Keep them in a bowl or serving dish. Mash them a little and put the green peas masala dish on it's top. Add the curd on top of this. Now sprinkle jeera powder,chat masala and black salt on top of this. Add the corriander chutney and tamarind chutney on top of this. Sprinkle the chopped onions and sev also and your delicious chat is ready!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikXNsk3rc0M2RqWQdrjbMT4l44s-bTuCk3kc1j0CbhEbY4Sn_B4Up_RYKeiIMdRKqiTLJWg9b-xugt5eAy_ye_mp3Q4pcqGb_oT85MgwB27WlAK4EFb0JzuDh99AEXbX6TtuqS98YWpcY/s1600/Image0127.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" px="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikXNsk3rc0M2RqWQdrjbMT4l44s-bTuCk3kc1j0CbhEbY4Sn_B4Up_RYKeiIMdRKqiTLJWg9b-xugt5eAy_ye_mp3Q4pcqGb_oT85MgwB27WlAK4EFb0JzuDh99AEXbX6TtuqS98YWpcY/s320/Image0127.jpg" width="240" /></a></div>For tamarind chutney<br />
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Mix some tamarind pulp and jaggery in some water and boil, simmer for a few minutes till it becomes thick. Now add jeera powder,dried ginger powder and blacksalt and remove from heat.<br />
<br />
For corriander chutney<br />
<br />
Grind corriander leaves,green chilly,ginger garlic and tomato(you can add either tamarind or lemon juice instead of tomato) with enough salt to a thick paste.</div>Nishahttp://www.blogger.com/profile/11967662913025657631noreply@blogger.com1tag:blogger.com,1999:blog-7362052193643930207.post-51773726374110714552010-11-07T02:20:00.000-08:002011-04-18T07:56:30.075-07:00Mutter Paneer<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhI3SEXQNi_NvZVeE6TMjCgjoYcrPrBPEoJ4vSWztA0iWFQE3JcKo2wZQFre3WXpplPoAJfoWatlLjy5GcMzGkJuRjdY-8oSp5pHvZL1H3u5B_BtCj_PMEjNJHFkSnV78Y9AKfFS2I0UfI/s1600/Image0115.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" px="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhI3SEXQNi_NvZVeE6TMjCgjoYcrPrBPEoJ4vSWztA0iWFQE3JcKo2wZQFre3WXpplPoAJfoWatlLjy5GcMzGkJuRjdY-8oSp5pHvZL1H3u5B_BtCj_PMEjNJHFkSnV78Y9AKfFS2I0UfI/s320/Image0115.jpg" width="240" /></a></div><br />
<br />
I am not very fond of paneer usually, but if I get good spicy mutter paneer with hot rotis or parathas then it makes a good lunch or dinner for me. So when my mother-in-law came to stay with me i made it first time with her guidence. It turned out well. So at times now i make this at home when i am bored of normal plain food. So here i share the recipe so that anyone can try it at home<br />
<br />
<br />
Ingredients<br />
<br />
Paneer - 200 grams<br />
Mutter(Green peas) - 1 cup<br />
Onion - 2 medium chopped<br />
Tomato - 1 medium chopped<br />
Ginger garlic paste - 1 tsp<br />
turmeric powder - 1/4 tsp<br />
chilly powder - 1 tsp<br />
garam masala - 1 or 2 tsp according to your spice level<br />
kasoori methi - 1 tsp<br />
cashew nut - 1 tbsp soaked and ground to a fine paste<br />
Water - 1/2 cup<br />
butter - 1 tsp<br />
oil - 3 tbsp<br />
salt - as required<br />
corriander leaves - to garnish<br />
<br />
First cut the paneer into small cubes and fry in one tbsp oil till they become a little firm.(Don't no fry too much since the paneer will become hard).Spread it on a tissue paper so that oil will be absorbed. Now in the same pan oil fry the chopped onions adding turmeric and little bit of salt. Once they turn golden brown, fry the tomamtoes also till they are mashed and the raw smell is gone. Now let it cool and grind to a fine paste in the mixer. Fry the paste in the remaining oil adding ginger garlic paste for one minute. Then add the other powders and kasoori methi and fry well. Now add the green peas so that it's coated with the masala well. (Frozen green peas is the best for this dish and will be cooked fast. If using dried green peas then it has to be soaked and boiled before itself) Then add the cashew paste and salt if required. Without adding cashew paste also you can make the dish but cashew brings a special flavour and taste to the dish).Add water and cover the pan and let it cook. After few minutes open the pan and check whether green peas is cooked well. Then add the fried paneer and stir well. Now you can switch off the stove and add butter on top of the dish and garnish with chopped corriander leaves.</div>Nishahttp://www.blogger.com/profile/11967662913025657631noreply@blogger.com2tag:blogger.com,1999:blog-7362052193643930207.post-64286819762955805442010-10-29T21:02:00.000-07:002011-04-18T07:57:11.804-07:00Easy Chapathi roll<div dir="ltr" style="text-align: left;" trbidi="on"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-OZ34lc6r7yMeVrY4KjBeW_uE6XJ-R_vKY8fSdnbYpdhSGmX2WDiVzSPQIw9YTdYOj7HTWABavNX-ASAIEAduO4nt4caLdwtq6p73xixKJJedsLKZ__eiSdFdqf5uSSmnN6AifYuUlwk/s1600/Image0096.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5533684940204614402" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-OZ34lc6r7yMeVrY4KjBeW_uE6XJ-R_vKY8fSdnbYpdhSGmX2WDiVzSPQIw9YTdYOj7HTWABavNX-ASAIEAduO4nt4caLdwtq6p73xixKJJedsLKZ__eiSdFdqf5uSSmnN6AifYuUlwk/s320/Image0096.jpg" style="cursor: hand; float: left; height: 320px; margin: 0px 10px 10px 0px; width: 240px;" /></a><br />
<br />
This is a recipe with left over Chapathi or rotis. Sometimes after dinner i will have a few rotis left over. I don't feel like throwing them away so next day morning i make a quick recipe with those rotis which i call as chapathi roll. It's very easy to make and quite a healthy snack. You don't need too many ingredients and you can improvise according to your taste. Here i am giving the most basic recipe and i would like to know feedback from my friends to improve it's taste. I would like to see how many variations will come up:-) So here we go!<br />
<br />
What you need <br />
<br />
Chapathi/Roti - 4 <br />
Onion chopped - 1<br />
Tomato chopped - 1 small<br />
Green chilly chopped - 1<br />
Corriander leaves chopped - 1 tbsp<br />
Cheese cubes - 2(if small)<br />
Salt - as required(optional)<br />
Oil - 1 tbsp<br />
<br />
Mix all the chopped vegetables and cheese cubes well. Salt is actually not required for this recipe. You can also use the cheese spread which is available in different flavours to add more taste. I use both cheese spread and plain cheese too. <br />
Now spread the mix on one side of the chapathi and roll as shown in the picture above.Heat oil on the tawa and shallow fry it till it becomes crispy. You can apply a little bit cheese at the ends while rolling the chapathi so that it won't open and the filling won't come out.<br />
<br />
Serve with tomato ketchup</div>Nishahttp://www.blogger.com/profile/11967662913025657631noreply@blogger.com3tag:blogger.com,1999:blog-7362052193643930207.post-60563604280791518542010-10-29T19:46:00.000-07:002011-04-18T07:57:45.368-07:00Dhokla - A gujrati snack<div dir="ltr" style="text-align: left;" trbidi="on"><strong>Dhokla - Gujrati Snack</strong><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhshObviPlYPxAumamusvpCXFJYNZAboApMUaex-YyxpNhxdEhLM_qyl5UrPL8tmaIzP5xKY1GI28v80rGs0PSXzkUJDkZ-jdjn942MCBUy1b73ygzEhQi3zbWrVF-g3fXkDA_DxQE0b6o/s1600/Image0093.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5533665427330411442" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhshObviPlYPxAumamusvpCXFJYNZAboApMUaex-YyxpNhxdEhLM_qyl5UrPL8tmaIzP5xKY1GI28v80rGs0PSXzkUJDkZ-jdjn942MCBUy1b73ygzEhQi3zbWrVF-g3fXkDA_DxQE0b6o/s320/Image0093.jpg" style="cursor: hand; display: block; height: 320px; margin: 0px auto 10px; text-align: center; width: 240px;" /></a><br />
<br />
<br />
<br />
When i had it for the first time i felt dhokla looks like yellow idlis cut into cubes.But it tastes different. In the first trail itself i loved the taste of this sweet and sour snack and decided to try it by myself. First time it turned out hard, but then second time i could make soft spongy dhokla.I was really surprised to find out how easy the preparation is. So here, i am sharing the recipe with my friends...<br />
<br />
<br />
<br />
<br />
What you need :<br />
<br />
Besan/Gram Flour - 2 cups<br />
<br />
Curd/Yoghurt - 1/2 cup<br />
<br />
Green chilly paste - 1 tsp<br />
<br />
Ginger Paste - 1/2 tsp<br />
<br />
Baking soda - 1 pinch<br />
<br />
Salt - as required<br />
<br />
Sugar - 1 tbsp<br />
<br />
lemon juice - 1 tsp<br />
<br />
Oil - 1 tbsp<br />
<br />
Eno - 1 sachet<br />
<br />
Water - as required<br />
<br />
<br />
<br />
<br />
For seasoning<br />
<br />
Oil - 2 tsp<br />
<br />
Red chilly -2<br />
<br />
Curry leaves - 1 bunch<br />
<br />
Mustard seeds - 1/2 tsp<br />
<br />
<br />
<br />
<br />
First seive together besan and soda well. Then mix curd,salt,lemon juice,green chilly paste and ginger paste together without lumps. Now add water little by little so that you get a thick batter just as the same consistency as that of idly batter. Keep aside for one or two hours. Now add sugar according to your taste level.( If you don't want dhokhlas sweet then you can completely avoid sugar. But i prefer it khatta meetha so i add about 2 tbsp sugar).Now add eno and you can see bubbles coming up in the batter. Now pour the batter into a dish similar to baking dish greased with oil. Steam the batter in a steamer for around 30 minutes on medium flame. Check whether the dhokla is well cooked using a knife or fork. If the fork comes out clean then we can make sure that dhokhla is well cooked. Now take out the pan and let it cool a bit. Remove the dhokla from the dish and cut into cubes with a knife smoothly. Now do the seasoning with all the ingredients in hot oil and pour on the dhoklas.<br />
<br />
Serve with any chutney of your choice!<br />
<br />
<br />
<br />
<br />
Note : Don't keep the batter after adding eno. Immediately steam it.</div>Nishahttp://www.blogger.com/profile/11967662913025657631noreply@blogger.com0tag:blogger.com,1999:blog-7362052193643930207.post-87824272616939302662010-10-24T09:29:00.000-07:002011-04-18T07:58:18.154-07:00Moong Dosa - Cherupayar Dosa<div dir="ltr" style="text-align: left;" trbidi="on"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgR6xkA4R7NnYByWeH71M40O7d6jUUYSz2Hghrlu1CgyDA2c3mlM1dlQPQ3ZvkLTzlspL2jkKzM8hMm53hz8HnGi3ZunV4iNmf-7rJCUFyOBYmrOOIgNb05wHuHmNGOxjbaJNo2WiYIb0o/s1600/Image0091.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5531650938957112738" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgR6xkA4R7NnYByWeH71M40O7d6jUUYSz2Hghrlu1CgyDA2c3mlM1dlQPQ3ZvkLTzlspL2jkKzM8hMm53hz8HnGi3ZunV4iNmf-7rJCUFyOBYmrOOIgNb05wHuHmNGOxjbaJNo2WiYIb0o/s320/Image0091.jpg" style="cursor: hand; float: right; height: 240px; margin: 0px 0px 10px 10px; width: 320px;" /></a><br />
<br />
This is a left over recipe which i have found to save the dosa batter if it's left over. Sometimes after making dosa or idly the batter will be left over which will not be enough in quantity to use it next time for breakfast or dinner for me and my husband. So i thought of making a new type of dosa which is the actual fusion of north indian cheela and south indian dosa. I have named it moong dosa. I don't know whether the actual moong dosa is made like this.<br />
<br />
Ingredients<br />
<br />
Dosa batter - 2 cups<br />
moong dal - 2 cups<br />
Green chilly - 1 or 2 according to your spice level<br />
Ginger garlic paste - 1 tsp<br />
methi powder - 2 tbsp<br />
salt - as required<br />
<br />
Soak moong dal for 2-3 hrs. Grind it with all the ingredients apart from dosa batter adding little bit of water. The ground moong dal better should be of the consistency of idly batter. Mix it with the dosa batter well. <br />
Now heat the tawa and make dosa in the same way like dosa is made.<br />
<br />
It can be served with chilly or onion chutney.</div>Nishahttp://www.blogger.com/profile/11967662913025657631noreply@blogger.com2tag:blogger.com,1999:blog-7362052193643930207.post-51987675337177455662010-09-13T07:52:00.000-07:002011-04-18T07:58:41.971-07:00Vegetable Cutlet<div dir="ltr" style="text-align: left;" trbidi="on">I learnt to make cutlet from my mother-in-law. Though it looks simple, when we put the cutlets in the oil most of the time it gets scattered in oil which makes the whole attempt messy. I have tried many times and only once it succeeded. But the final result was really good. So i thought of sharing this recipe with my friends.<br />
<br />
Ingredients<br />
<br />
Boiled and cubed potatoes - 3<br />
Sandwich bread - 6<br />
Turmeric powder - 1/2 tsp<br />
Meat masala - 1 tsp<br />
Ginger garlic paste - 1 tsp<br />
Chopped green chillies - 2 tsp<br />
Chopped corriander leaves - 2 tsp<br />
Bread crumbs - 1 cup powdered<br />
Salt - as required<br />
Oil - as required for deep frying<br />
<br />
Boil the potatoes and cube them.<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkZv_YeAJgEO1Xi1_Sk4L_hs-gISxOXCjefrjGw7u21OEB07UUiyP0MkVhV8pYSZ6s2yArbG3KYq_c-Y7jpeyvCrnbrYl657GxufEzpn77NMf9GjhE9P8Qfk2dUhtowqLzK9PodAdShRY/s1600/Image0075.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5516414484363405458" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkZv_YeAJgEO1Xi1_Sk4L_hs-gISxOXCjefrjGw7u21OEB07UUiyP0MkVhV8pYSZ6s2yArbG3KYq_c-Y7jpeyvCrnbrYl657GxufEzpn77NMf9GjhE9P8Qfk2dUhtowqLzK9PodAdShRY/s320/Image0075.jpg" style="cursor: hand; float: left; height: 320px; margin: 0px 10px 10px 0px; width: 240px;" /></a><br />
<br />
Now mash the potatoes to a fine paste. Cut the sides of the bread.<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLbbQIzoSTT-ExeeLWRqQjGz3Bx0P7K6M1Z7GzqVqg1x9uzg58FZy6opDysFAir5OXkUqKuJ0KX1062juUUXA-sV_oRQZhnX9fi2cXUSV3_-5J0oF5zyNCnhd_xquf5cmEF81wgHy5vTs/s1600/Image0076.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5516415269466531330" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLbbQIzoSTT-ExeeLWRqQjGz3Bx0P7K6M1Z7GzqVqg1x9uzg58FZy6opDysFAir5OXkUqKuJ0KX1062juUUXA-sV_oRQZhnX9fi2cXUSV3_-5J0oF5zyNCnhd_xquf5cmEF81wgHy5vTs/s320/Image0076.jpg" style="cursor: hand; display: block; height: 320px; margin: 0px auto 10px; text-align: center; width: 240px;" /></a><br />
<br />
Now mix the all ingrediants other than oil and bread crumbs to the mashed potato and mix well.(You have to do it thouroughly otherwise salt won't be even in the mix. It's always better to do this with hand)<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinFfSJ2X7Gs80HTRARtQvO6BuNecSbax0aeS_8dk8A4u9GFKddqoJP0XmdKfNxJ2ErR9K5w0s-xh3mkxESwtdJnRZDNdjsSGA_j-hyFtZAmuTyt9P93D20wodjzhOVg0i6FlUnn62pOCg/s1600/Image0078.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5516416342218694866" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinFfSJ2X7Gs80HTRARtQvO6BuNecSbax0aeS_8dk8A4u9GFKddqoJP0XmdKfNxJ2ErR9K5w0s-xh3mkxESwtdJnRZDNdjsSGA_j-hyFtZAmuTyt9P93D20wodjzhOVg0i6FlUnn62pOCg/s320/Image0078.jpg" style="cursor: hand; display: block; height: 320px; margin: 0px auto 10px; text-align: center; width: 240px;" /></a><br />
<br />
Now take one bowl of water. Dip the bread slices in it and squeeze the water out. <br />
Mix this with potato mix well.(In this stage you can add little bit corn flour also if you want to the mix to bind the ingredients well)Be careful while doing this so that the potato mix and bread are mixed well without lumps.For doing this the bread should not drip water.So squeeze out the water well from the bread slices. Now make the bread potato mix into thick flat shaped cutlets. You can make it into any shape of your choice. Roll them in the powdered bread crumbs.<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyraQ5pXFWFi6oICDlnQ-OdxNV2FmjAjW8ChXSFPqCH5HyzBwKifvSR3nzFHPhLjdJFJyiXqmXeY47MnTJhQ5Y23iWHIppx8Ao4xwtxToZbSDA7TiIRk3yueQ8ifGHzxcnNLSn4o0L_VQ/s1600/Image0080.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5516417964226804658" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyraQ5pXFWFi6oICDlnQ-OdxNV2FmjAjW8ChXSFPqCH5HyzBwKifvSR3nzFHPhLjdJFJyiXqmXeY47MnTJhQ5Y23iWHIppx8Ao4xwtxToZbSDA7TiIRk3yueQ8ifGHzxcnNLSn4o0L_VQ/s320/Image0080.jpg" style="cursor: hand; display: block; height: 320px; margin: 0px auto 10px; text-align: center; width: 240px;" /></a><br />
<br />
Now heat oil in a kadai and deep fry the cutlets carefully without breaking them.<br />
I warn whoever try this, if u break the cutlet while frying then it will be really a mess. I feel like crying if this happens...:-)<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_qXWjr-St0JS1vfeHLBSPUKIXvtve8wKej_ZgZJBinJ3-vXRSGSUQ5xkwfPuMlUn7MtlvdR9I_jDefTOL-8eI7TXk6yzXlH4kyt9gllT06vc8rLXrGrA7EcmiwOgvDtJak-CpAinmfis/s1600/Image0082.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5516419401478380818" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_qXWjr-St0JS1vfeHLBSPUKIXvtve8wKej_ZgZJBinJ3-vXRSGSUQ5xkwfPuMlUn7MtlvdR9I_jDefTOL-8eI7TXk6yzXlH4kyt9gllT06vc8rLXrGrA7EcmiwOgvDtJak-CpAinmfis/s320/Image0082.jpg" style="cursor: hand; display: block; height: 320px; margin: 0px auto 10px; text-align: center; width: 240px;" /></a><br />
<br />
Once the cutlets become dark brown in color lift them from oil and transfer to tissue paper to absorb the excess oil.<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiropcTZkkXF1ZRM1ZrCo6-U6RUGxqO8ncDw0uQjVFFf7fmZxd245dCMPh8GK2g0f1161vj8shhDqxodL1neFskFvqpW37cRGBCLcBI683r4I7rhihwW1Pxqh4pXGB2354jc2-l8GAce8A/s1600/Image0083.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5516420020673917938" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiropcTZkkXF1ZRM1ZrCo6-U6RUGxqO8ncDw0uQjVFFf7fmZxd245dCMPh8GK2g0f1161vj8shhDqxodL1neFskFvqpW37cRGBCLcBI683r4I7rhihwW1Pxqh4pXGB2354jc2-l8GAce8A/s320/Image0083.jpg" style="cursor: hand; display: block; height: 320px; margin: 0px auto 10px; text-align: center; width: 240px;" /></a><br />
<br />
You can serve them hot with tomtato sauce or green chutney.<br />
Note : If you want to make non-veg cutlets you can mix minced meat with potatoes and make the cutlets.</div>Nishahttp://www.blogger.com/profile/11967662913025657631noreply@blogger.com2tag:blogger.com,1999:blog-7362052193643930207.post-23165995991158453672010-08-30T07:13:00.000-07:002011-04-18T07:59:08.488-07:00Aloo Toast<div dir="ltr" style="text-align: left;" trbidi="on">When i got married, my two friends who were my room mates in hostel gifted me an electric toaster. It was a very thoughful and nice gift for a couple like us who were setting up out home.Nowthat i got the toaster i started experimenting different kinds of sandwiches and toasts for breakfast. Among those, i like aloo toast the most.So i thought to share this recipe here.<br />
<br />
Ingrediants<br />
<br />
Bread slices - 8<br />
Potato - 2 small or 1 medium sized<br />
Green chilly chopped - 1 tsp<br />
ginger chopped - 1 tsp<br />
turmeric powder - 1/2 tsp<br />
meat masala - 1 tsp<br />
salt - as required<br />
mustard seeds - 1/2 tsp<br />
oil - 1 tbsp<br />
Butter or ghee(optional) - as required<br />
<br />
Boil the potatoes. Heat oil and season mustard seeds. Fry green chilly and ginger and add mashed boiled potatoes. Mix the other powders and salt and fry well.<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCfEfyRIXs8oQM-UmjIOfw3W7fzVXeaBPBI9on8HPV80qIEKBAmZAVvU0FyLyBST9vrgymG7xXjcJbClkY5SroLM50u5z3jnW_sMldVmCSkh5alT8eeopQHcuMni4YisngTzYsJI1zm28/s1600/Image0058.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5511206763673183666" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCfEfyRIXs8oQM-UmjIOfw3W7fzVXeaBPBI9on8HPV80qIEKBAmZAVvU0FyLyBST9vrgymG7xXjcJbClkY5SroLM50u5z3jnW_sMldVmCSkh5alT8eeopQHcuMni4YisngTzYsJI1zm28/s320/Image0058.jpg" style="cursor: hand; float: left; height: 320px; margin: 0px 10px 10px 0px; width: 240px;" /></a><br />
<br />
Now slice the bread to triangular pieces as shown.<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-oTx7SwNpF3my2PxOglAGxlr9J6nZVFQfy_VEssH2Jn1MZSg8M3lL5ZDa-WC7kWTnN9xK3niElzKtVFoukzy01AOgpyThEShfTQMZ62pyT7bfh7c0OnMAo5lVfeKVyqZclug_SPfgr18/s1600/Image0060.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5511206769332552722" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-oTx7SwNpF3my2PxOglAGxlr9J6nZVFQfy_VEssH2Jn1MZSg8M3lL5ZDa-WC7kWTnN9xK3niElzKtVFoukzy01AOgpyThEShfTQMZ62pyT7bfh7c0OnMAo5lVfeKVyqZclug_SPfgr18/s320/Image0060.jpg" style="cursor: hand; float: left; height: 320px; margin: 0px 10px 10px 0px; width: 240px;" /></a><br />
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Take each pair of bread slices and apply the potato masala on one of the slices and cover with the other piece and press well.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzIWanOmU3i1DOerBwwGukY5ENCVkBNzJeCMNYXikPq0HKmF_FEjDpN6sLwBmdX8kxPW-pYKLd8PFXxtDtNDXUTY8_3vWmZ9FrdBzHfzcbSa7UOJbSCO31dN7UcfipHca_q9RysVvy0jc/s1600/Image0061.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5511206772979873666" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzIWanOmU3i1DOerBwwGukY5ENCVkBNzJeCMNYXikPq0HKmF_FEjDpN6sLwBmdX8kxPW-pYKLd8PFXxtDtNDXUTY8_3vWmZ9FrdBzHfzcbSa7UOJbSCO31dN7UcfipHca_q9RysVvy0jc/s320/Image0061.jpg" style="cursor: hand; float: left; height: 320px; margin: 0px 10px 10px 0px; width: 240px;" /></a><br />
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Apply little bit butter or ghee on both side of the sandwich.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgreWsTRRj1tKfxBUNotkwEF00R1Zxu6-YIBgrcH4BUhDtTAgI0snSlhyphenhyphen-tOywRBf5WIb0uKqQZ4zGq8jr9j91O10iwBzMLLwBfTWnZlldQZovqlKdHUro59sKgCLs3gt5n8XU5FvnJ1Zw/s1600/Image0062.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5511206782621511842" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgreWsTRRj1tKfxBUNotkwEF00R1Zxu6-YIBgrcH4BUhDtTAgI0snSlhyphenhyphen-tOywRBf5WIb0uKqQZ4zGq8jr9j91O10iwBzMLLwBfTWnZlldQZovqlKdHUro59sKgCLs3gt5n8XU5FvnJ1Zw/s320/Image0062.jpg" style="cursor: hand; float: left; height: 320px; margin: 0px 10px 10px 0px; width: 240px;" /></a><br />
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Now toast the bread slices with the filling in your toaster. If you don't have a toaster then don't worry. You can make the same tasty aloo toast on heated tawa also. Only thing to take care of is to keep the bread slices in position with the filling and press them well while toasting.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbxsJ6dX0pMcPQcKIHTNGbTebS4lvfQmRcs81m7DQd9JMy9kMASG1s5eGtVnJhQuSQMsKQHIC92cuyH7sV14DI58czNqqjvbp0qvD8glt4NPULoVPyRxWKVx_uUC_nVN0_Q4tZme6f3is/s1600/Image0063.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5511206790511042242" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbxsJ6dX0pMcPQcKIHTNGbTebS4lvfQmRcs81m7DQd9JMy9kMASG1s5eGtVnJhQuSQMsKQHIC92cuyH7sV14DI58czNqqjvbp0qvD8glt4NPULoVPyRxWKVx_uUC_nVN0_Q4tZme6f3is/s320/Image0063.jpg" style="cursor: hand; float: left; height: 320px; margin: 0px 10px 10px 0px; width: 240px;" /></a><br />
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Your tasty aloo toast is ready</div>Nishahttp://www.blogger.com/profile/11967662913025657631noreply@blogger.com0tag:blogger.com,1999:blog-7362052193643930207.post-23366096564201278562010-08-30T06:52:00.000-07:002011-04-18T07:59:36.792-07:00Easy Brinjal Fry<div dir="ltr" style="text-align: left;" trbidi="on">Brinjal is a vegetable which i am not very fond of. But when i feel lazy,i make an easy dish out of brinjal. Brinjal fry tastes good with dal and rice.You can make it without much hard work. For a change i try this recipe at times.<br />
<br />
Ingrediants<br />
Brinjal - 5 <br />
Ginger garlic paste - 1 teaspoon<br />
Turmeric powder - 1/2 teaspoon<br />
chilly powder - 1 teaspoon<br />
masala powder - 1 teaspoon<br />
salt - as required<br />
oil - to fry<br />
<br />
Slice the brinjals to thin round pieces.Mix all the ingrediants apart from oil and coat the brinjal pieces with it. Keep aside for half an hour. Fry the brinjal pieces in oil.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEwSw02QSS3B6W19GT7npPx0qtNmzOvStaIk_3SaFTXXIjfwa3lNq7fT77yw0gGfdS9w3fpotHyaLvea0NPVPtkHTTYPZTILJEQ8Y9QekBUGhCGdxL5EwZOU90MBbG3imYd2jOzXeKEWw/s1600/Image0047.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5511201341098199490" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEwSw02QSS3B6W19GT7npPx0qtNmzOvStaIk_3SaFTXXIjfwa3lNq7fT77yw0gGfdS9w3fpotHyaLvea0NPVPtkHTTYPZTILJEQ8Y9QekBUGhCGdxL5EwZOU90MBbG3imYd2jOzXeKEWw/s320/Image0047.jpg" style="cursor: hand; display: block; height: 320px; margin: 0px auto 10px; text-align: center; width: 240px;" /></a><br />
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Now this is the most simple way. But if you want to enhance the taste as well as the look of the dish. Chop one onion and 2 green chillies and mix with the fried brinjal.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSjr60lKPOLSOwyyPZb1DEGXNcE8pUsRFwrJ97xvrplbdG-lyKhLdBk1XkTDKVwG_G8r0RCqKTokIBl0NCi6CvqWZSf4WKU7vDgqakiSQdAxnJkyFAMJqqKkudDEOmHC3HZGrxtmKlvqM/s1600/Image0048.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5511204914638360930" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSjr60lKPOLSOwyyPZb1DEGXNcE8pUsRFwrJ97xvrplbdG-lyKhLdBk1XkTDKVwG_G8r0RCqKTokIBl0NCi6CvqWZSf4WKU7vDgqakiSQdAxnJkyFAMJqqKkudDEOmHC3HZGrxtmKlvqM/s320/Image0048.jpg" style="cursor: hand; display: block; height: 320px; margin: 0px auto 10px; text-align: center; width: 240px;" /></a></div>Nishahttp://www.blogger.com/profile/11967662913025657631noreply@blogger.com0tag:blogger.com,1999:blog-7362052193643930207.post-14405773659839229732010-08-26T09:24:00.000-07:002011-04-18T08:00:15.423-07:00Aloo Mutter<div dir="ltr" style="text-align: left;" trbidi="on">This is a recipe which is like a quick fix side dish with roti or paratha. Very easy and tasty.Sometimes when i return from office i feel lazy to cook any special dish for dinner.Roti is a default item so i am always confused what to do about the accompaniments.At this time, aloo mutter is a real life saver...<br />
Aloo is a readily available vegetable in almost every house,if u have some frozen green peas then there you go!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPutANEbVd91cLPhLbcDksqQ6IYqZ-cfzqvoXDPII3gN5B1L5EvZzEB7EY417oZgMJQHhyk36V2soP7sUNMMj6SziyOtdodPr38kCas5EaBWkeUf94slOzgr8Ezp4fJHg7DZ0nUeEcLfo/s1600/Image0045.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5509755586537009202" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPutANEbVd91cLPhLbcDksqQ6IYqZ-cfzqvoXDPII3gN5B1L5EvZzEB7EY417oZgMJQHhyk36V2soP7sUNMMj6SziyOtdodPr38kCas5EaBWkeUf94slOzgr8Ezp4fJHg7DZ0nUeEcLfo/s320/Image0045.jpg" style="cursor: hand; display: block; height: 305px; margin: 0px auto 10px; text-align: center; width: 320px;" /></a><br />
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Ingrediants <br />
<br />
Aloo(Potato) - 2<br />
Mutter or green peas - 1/2 cup<br />
Onions - 2 thin long slices<br />
Green chillies - 2 slit length wise<br />
Ginger - 1 inch piece <br />
turmeric powder - 1/2 tea spoon<br />
corriander powder - 1 tea spoon<br />
garam masala or meat masala - 2 tea spoon<br />
curry leaves - as required<br />
salt - as required<br />
oil - 2 table spoon<br />
<br />
Cube the potatoes,boil and peel them. Mash it and keep aside.<br />
Cut the onions length wises into thin long slices and slit the green chillies. Crush the ginger piece well. Now heat the oil in a frying pan and add onions,ginger and green chillies and fry adding turmeric.Once they are golden brown add mashed potatoes and green peas and fry again.Now add corrainder and masala powders and salt and fry well adding curry leaves. Close the pan and cook for few minutes till the green peas are cooked well.<br />
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Note : If you are not using frozen green peas then boil it once and then use.</div>Nishahttp://www.blogger.com/profile/11967662913025657631noreply@blogger.com0