Hey Ladies, Greetings to All u lovely members, I am so happy to find this site.Its really wonderfull and helpfull. I wonder if anyone can help me finding a fresh vegetable store where i can find asian vegetables in Cleveland except the Indian store because there i could,nt find all vegtables i look for. Curently i am looking for Lauki/ghia/bottle Guard. Thanks so much to u all, Meenu
Meenu, Where do you live in Cleveland? If you can mention your city i will be able to assist you. Also, if you can post this query in general forum many of our ohio friends will be able to help you.
Indian Chilli Paneer - Perfect with parathas! Paneer - 200 gms (cut into 1cm cubes) To marinate the paneer; Cornflour - 1 ½ tbsp Maida - 1 tsp Ginger-garlic paste - 2 tsp Salt - a pinch Water - just to coat To chop into 1 cm size: Red, yellow & green capsicums - each 1 Onion - 1 Ginger garlic paste - 3 tsp Chopped green chillies - 3-4 (or to taste) Jeera - 1 tsp Dhaniya powder - 2 tsp Chilli-garlic or tomato garlic sauce - 1 tbsp Oil - to deep fry Mix paneer with marinade. ( I now do this in a ziplock cover & shake). After 10 mts, remove, deep fry & strain. Heat 2 tbsp oil & add jeera. Next add onions & ginger-garlic paste. When done add green chillies & capsicums & stir on a high flame. Adding a pinch of aji no moto now (optional.) Add salt & sauce. Mix well & add paneer pieces. Blend thoroughly all ingredients & remove from stove-top.
DEar Sailaja, Follow the MW recipe - but steam it on the stove. Proceed in the same way. Love, Chithra.
Babycorn Roast - call it Babycorn 65! Please go to Babycorn Roast Babycorn - 1 kg (cut 1” long) Curds - 1 cup Besan - 1 cup Rice flour - ½ cup Cornflour - ½ cup Chilli powder - 2 tsp (or to taste) Salt Oil - to deep fry Marinate the babycorn pieces in curds for 2 hrs. Drain well, add all other ingredients & deep fry.
Andhra Brinjal Chutney - an excellent dish for brinjal lovers ! Any variety of brinjal can be used. Slice very thin for easy frying. Sliced brinjal - 1 cup Chopped onion - ½ cup Chopped garlic - 2 tsp (optional) Red chillies & green chillies - 2, each Coconut - 2 tbsp Tamarind paste - 2 tsp Curry leaves - few Salt, haldi Oil - 1 tbsp Heat oil & add red chillies. Fry lightly & add brinjal with haldi. Fry well for a few mts & then add onion & garlic. Fry again & add green chillies & curry leaves. Finally add coconut & switch off. Add salt & tamarind paste. Lightly grind in the mixi jar in speed 1 till it just blends – should not become fine. It is usually pound, in Andhra.
Senai Kizangu (Yam) chips - a perfect combo for Bisibela!! For SBS photos, please goto Senai Kizangu (Yam) Chips Buy fresh senai, preferably yellow inside & not red. The variety called Malabar senai is very good. Keep immersed in water for an hour before cleaning, to get rid of all mud. Peel & cut into “logs” – 3-4” long & 2cm*2 cm. Slice them using a chips slicer. Wash 4,5 times in plenty of water, rinsing well. Drain completely & spread on a cloth under the fan for an hour. Heat oil in a kadai & fry 1 cup at a time like usual chips. Wait till the bubbles stop completely. After frying all batches, deep- fry a few red chillies, remove, add hing, salt, haldi to them & powder when still warm. Add to the chips & shake well to spread uniformly. Cool & store airtight.
Banana Chips - less popular but more tasty than Potato Chips! Please go to Banana Chips * Follow the same method for deep frying like Senaikizangu Chips. Senaikizangu (Yam) Chips Select fully frown raw bananas. Wash the bananas, peel & keep immersed in water. Drain, wipe & slice on a plate. Transfer them to hot oil & proceed as above. Nenthrangai Chips: Peel and soak in plenty of water,to which haldi is added. After 1 hr, take them, wipe them & directly slice on to very hot oil. This has to be done very carefully & comes only by practice. Keep a little salt water ready. When the chips are half-fried, sprinkle salt water on to the oil (carefully) so thatsalt adheres to the chips. As you fry a few batches, decrease the amount of salt water because the oil would have become salty by now. Please go to Finger Chips for potato chips.
Jain Cabbage Sabji - I learnt this from a Gujarathi friend. You have to try it to know how tasty, this seemingly simple dish is. Goes best with rotis, besides a dhal. This is an everyday dish,. Buy fresh, heavy cabbage. Shred thin in a slicer. Chopped cabbage - 3 cups Tomatoes, chopped - 3 medium Green chillies, slit or chopped - 2-3 Red chilli powder - 1 tsp Salt, sugar To temper: Oil - 1 tbsp Mustard seeds - 1 tsp Hing - ½ tsp To garnish - coriander leaves. Heat oil & temper as give. Add tomatoes & green chillies & sauté for 3-4 mts. Add cabbage, mix well & cover. Cook for just 4-5 mts & open. Add salt & sugar. Simmer for a few mts & remove. Garnish & serve hot.